xiaoxl/recipe_data huggingface dataset:
Middle Eastern Kebabs


Ingredients:
ground beef, egg, onion, cumin, dried mint, cinnamon, garam masala, olive oil

Directions:
Combine all ingredients in a bowl and let rest in the refrigerator for about a half an hour.
Form into sausage like shapes and thread onto skewers.
Heat oil on griddle over medium heat and fry the kebabs, turning until browned on all sides and cooked through, about 10-15 minutes depending on thickness.
Alternatively, you can grill the skewers (be sure to soak the skewers first if they are made of bamboo].
Serve with lebne (cucumber, yogurt and mint sauce], or sliced cucumbers and tomatoes.
Double Chocolate Chocolate Chip Cookies


Ingredients:
flour, baking powder, salt, granulated sugar, light brown sugar, egg, butter, milk, vanilla

Directions:
Melt 1 cup of the chocolate chips over boiling water; cool slightly.
Sift together flour, baking powder, and salt into a mixing bowl.
Add sugars, egg, butter, milk, vanilla, and melted chocolate chips.
stir just to blend, then beat for 1 minute.
Stir in remaining 1 cup chocolate chips.
Drop by tsp.
about 2" apart, onto ungreased baking sheet.
BAke at 375 degrees for about 10-12 minutes.
Tomato, Corn and Avocado Salsa
Category: appetizers-and-snacks
By julie

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

Ingredients:
1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1  red bell pepper, seeded and diced
1 ½ teaspoons minced jalapeno pepper
1  avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Directions:
Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 cups

Calories: 67.7
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 7.1 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 1.1 g
Sodium: 266.2 mg
Drunken French Country Chicken Au Gratin


Ingredients:
whole chicken, cognac, dry white wine, creme fraiche, cheddar cheese, Dijon mustard, caster sugar, flour

Directions:
Roll each piece of chicken in the flour, that has been seasoned with salt and pepper.
Sauté until golden in a large frying pan, over a high heat.
Drain off any excess oil, then add the cognac and flambé - BE CAREFUL!
Add the smoked paprika, white wine and sugar, then mix well and leave to reduce over a low heat for 5 -10 minutes.
Add the crème fraîche and 100g of the grated cheese. Stir well, bring to the boil and leave to simmer for 12 - 15 minutes, stirring regularly. Season to tate with salt and pepper, remembering that the flour was seasoned!
Arrange the fried chicken pieces in a gratin dish.
Add the mustard to the sauce, whisk, then pour over the chicken.
Mix the remaining 40g of grated cheese with the breadcrumbs.
Sprinkle the breadcrumbs and cheese over the top of the chicken.
Grill (broil] the chicken in the sauce for 5 - 10 minutes to brown cheese and give a crusty, golden topping.
Serve with crisp fresh salad and pasta or, with rice and steamed seasonal vegetables. Recommended wine: Saumur Champigny.
Blueberry Coffee Cake


Ingredients:
sugar, baking powder, salt, ground allspice, butter, egg, milk, brown sugar, walnuts, flour, butter

Directions:
HEAT oven to 400°F Spray 8- or 9-inch square baking pan with no-stick cooking spray. Lightly spoon flour into measuring cup; level off.
COMBINE flour, sugar, baking powder, salt and allspice in medium bowl. Add butter, egg and milk. Mix vigorously until well blended.
POUR half of batter into prepared pan; spread preserves evenly over batter. Top with remaining batter.
COMBINE topping ingredients; mix until crumbly. Sprinkle over top of coffee cake. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Homemade Fish Stock
Category: soups-stews-and-chili
By TerryWilson

To be used in a wide variety of seafood dishes. Use only light-flavored fish. It can be frozen in small quantities for ease of use.

Ingredients:
3 pounds fish heads, bones, and trimmings
2 tablespoons unsalted butter
2  leeks, white part only, thinly sliced
1  carrot, chopped
1 rib celery, chopped
1 cup dry white wine
2 ½ quarts water
1  bouquet garni
10  whole black peppercorns
3  thick slices of lemon

Directions:
Wash fish in cold water and drain well. Melt butter in a pan over low heat. Add leeks, carrot, and celery; cook until softened, 5 to 7 minutes. Add fish parts, wine, and water and bring to a boil, about 5 minutes. Skim and discard residue. Add bouquet garni, peppercorns, and lemon; return to a boil. Reduce heat and simmer, uncovered, for 30 minutes; skim and discard residue frequently. Strain stock into a bowl through a colander lined with cheesecloth. Allow to cool before storing in the refrigerator for up to a week or in the freezer for up to 3 months.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 5 -6 cups

Calories: 213.8
Fat: 7.5 g
Saturated fat: 1.5 g
Carbohydrates: 8.9 g
Sugars: 1.3 g
Dietary fiber: 3.1 g
Protein: 26.3 g
Cholesterol: 6.1 mg
Sodium: 23.4 mg
Spatchcocked Chicken With Walnut-Dill Pesto


Ingredients:
roasting chickens, fresh dill, fresh basil, garlic cloves, walnut pieces, romano cheese, lemon zest, extra virgin olive oil, lemon juice, coarse salt, black pepper, lemon wedge

Directions:
Remove the packets of giblets from the body of the chickens and set aside for another use.  Remove and discard the fat just inside the body and neck cavities of the chickens.  Rinse the chickens, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
Spatchcock the chickens:  Place the chicken on its breast.  Using poultry shears, start at the neck and cut lengthwise down one side of the backbone to the tail.  Next, repeat that cut along the otherside of the backbone.  Remove the backbone and save it for stock.
Now, fold the chicken open, like a book, with the skin side down.  Use a paring knife to cut along each side of the breastbone.  Run your thumbs along both sides of the breastbone and pull the white cartilage out.
Turn the skin side up and trim the wingtips and any loose skin.  The chicken is now spatchcocked.  Place the chickens in a nonreactive roasting pan.
Prepare the pesto:  Place the dill, basil, garlic, walnuts, cheese and lemon zest in a food processor and process until very finely chopped.  With the machine runing, add the oil, lemon juice, salt, pepper and 3/4 cup water.  Taste for seasoning, adding salt and pepper as necessary; the pesto shuld be highly seasoned.  Set 1/2 cup pesto aside.  pour the remaining pesto over the chickens, spreading it on the meat with a rubber spatula.  Turn the birds so you coat both sides.  Let the chickens marinate in the refrigerator, covered, for as little as 2 hours or as long as overnight, turning once or twice to coat with marinade; the longer the chickens marinate, the richer the flavor will be.
Set up the grill for direct grilling and preheat to medium.  When ready to cook, brush and oil the grate.  Arrange the chickens on the grate, skin=side down.  Grill for 12 to 15 minutes per side, turning once with tongs and a spatula.  the chickens can be a little awkward to turn; you'll need to use both utensils.  When you turn the chickens, spread the reserved 1/2 cup pesto on top.  You'll probably get flare-ups as the melting fat hits the fire.  Keep the birds moving to dodge the flames.  If the skin browns to much, lower the heat or move the chickens to a cooler section of the grill.  The chickens are done when an instant-read meat thermometer inserted into the thickest part of a thigh (but not touching the bone] registers about 180 degrees F.
Transfer the chickens to a plater, let rest for a few minutes, garnish with the dill sprigs and lemon wedges, and serve.
Tip 1:  Any bird can be spatchcocked and grilled in this fashion, from qual to turkeys.
Tip 2:  Feel free to make the pesto with rosemary (1 cup of leaves] or another fresh herb.
Bubble Yum (Vodka Drink)


Ingredients:
vodka, water, sugar, artificial sweetener

Directions:
"Place ingredients in a blender and blend!  Yummo."
Garlic Cheese Grits with Shrimp
Category: side-dish
By AWEAVER

This is my version of a South Carolina coastal specialty. It will make a grits lover out of anyone!

Ingredients:
¾ cup uncooked grits
6 ounces garlic flavored processed cheese, cubed
1 pinch cayenne pepper
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
1  tomato, diced
2 pounds fresh shrimp, peeled and deveined
½  lemon, juiced
salt to taste

Directions:
Cook grits according to package directions.  Stir in cubed cheese and cayenne pepper.  Keep warm over low heat. Heat butter and oil in a large skillet over medium-high heat.  Saute garlic and tomato until tomato begins to soften.  Stir in shrimp and lemon juice.  Saute until shrimp are pink.  Season with salt to taste. Spread warm grits on a serving platter and pour shrimp mixture on top.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 634.1
Fat: 32.5 g
Saturated fat: 12.6 g
Carbohydrates: 34.4 g
Sugars: 3.3 g
Dietary fiber: 1.7 g
Protein: 50.4 g
Cholesterol: 341.4 mg
Sodium: 1054.4 mg
Good Morning Cookie


Ingredients:
granulated sugar, butter, milk, vanilla, egg, whole wheat flour, baking soda, raisins

Directions:
Preheat the oven to 375°F (190°C].
In a large mixing bowl, beat together the sugar, butter, peanut butter, milk, vanilla and egg until smooth and creamy.
Add the flour, oats and baking soda, beating until combined.
Stir in the raisins and the breakfast cereal (the mixture will be stiff and hard to stir; just mix until everything sticks together fairly well].
Now comes the fun part.
Working with about 1/3 cup (75 mL] at a time, roll dough by hand into 2 inches (5 cm] diameter balls, and place on an ungreased cookie sheet.
Make sure you pat the dough balls firmly so that they stick together, and leave at least 2 inches (5 cm] of space between them on the cookie sheet (they will expand].
Lightly press down to flatten each ball to about 1 inches (2 cm] thickness.
Bake for 13 to 15 minutes, or until lightly browned on the bottom.
Let cool for 5 minutes before removing from the cookie sheet.
Kansas City Cornbread


Ingredients:
milk, water, eggs

Directions:
Mix all ingredients.
Pour batter into greased and floured 8x8 pan.
Bake at 400°F for 5 minutes, then lower oven to 350°F and bake for another 20-25 minutes, or until cake tester comes out clean and top is lightly browned.
Grandma's Caramel Frosting


Ingredients:
light brown sugar, milk, margarine, baking powder, vanilla extract

Directions:
"Combine brown sugar, milk, and butter; bring to a full boil and cook for exactly 2 minutes.  Remove from heat; add baking powder and vanilla.  Beat until thick enough to spread."
Tomato Basil Soup


Ingredients:
canola oil, onion, garlic clove, crushed red pepper flakes, vegetable broth, diced tomatoes, fresh basil, black pepper

Directions:
In a large pot, heat the oil over medium heat., Add the onion, garlic and crushed red pepper flakes., Cook and stir over medium heat until onion is translucent, about 5 minutes., Add the vegetable broth, tomatoes and their juice and bring to a boil., Reduce the heat to medium-low and simmer for 10 minutes., Using a blender, puree the soup in batches then return soup to pot., Stir in basil and black pepper., Reheat to serving temperature.
Quick and Easy Crab Cakes


Ingredients:
egg, spicy mustard, parsley, thyme, red bell pepper, spinach, olive oil

Directions:
Mix the eggs and all of the seasonings together.
Add the chopped red bell pepper and spinach.
Stir in all of the crab meat.
Get the frying pan warm (just past a medium heat] and add olive oil.  The olive oil needs to cover the bottem of the pan.
With your hands mix in the bread crumbs.  Don't use to much.  Just enough to get all of the ingredients to stick together.
Roll the mixture into small patties about 2 inches wide and less then an inch thick.
Once the oil is hot add patties.  Make sure not to have them touch while frying.  This will make them easier to flip over.
Cook each Pattie about 2 to 4 minutes on each side.  If they cook faster then that turn your heat down.   The desired color of the patties should be between medium and dark brown.
Remove from heat and let sit for 1 minute on a papertowel over a plate Before serving.
Mexi Spiced Nuts


Ingredients:
pecan halves, butter, chili powder, garlic powder, Worcestershire sauce

Directions:
Combine pecans and peanuts in an ungreased 13 x 9-inch pan., Combine egg white and remaining 6 ingredients in a small bowl, stirring well., Pour over nuts, stirring to coat., Bake uncovered in a 350 degree F oven for 30 minutes or until toasted., Cool completely in pan on wire rack., Store in an airtight container., Yield: 4 cups.
Easy Lemongrass Chicken


Ingredients:
lemongrass, purple onion, fish sauce, soy sauce, brown sugar, evaporated milk

Directions:
Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part]. Do the same with the purple onion and mix both in a bowl to create the marinade.
Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved.
Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours.
Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface.
Accompany with plenty of Thai jasmine rice on the side and ENJOY!
Zucchini With Basil Vinaigrette


Ingredients:
zucchini, olive oil, fresh basil, garlic clove

Directions:
Spray cooking spray on a large frying pan under high flame, and place as much zucchini as possible on the frying pan, laying flat.
After approximately 5 minutes turn the zucchini over. The zucchini should be browned a bit. Let cook another 5 minutes.
Place cooked zucchini into a mixing bowl.
Keep on repeating steps 1 and 2 until all zucchini is cooked.
In the meantime, pour all dressing ingredients into food processor and pulse till fine.
Once all zucchini is cooked, pour dressing over the zucchini and mix well. Let stand for at least a half an hour to absorb the dressing.  Can be served at room temperature.
Coconut Pineapple Cheese Cake


Ingredients:
butter, margarine, egg, sugar, cornstarch, cream cheese, milk, butter, margarine, vanilla, egg, sugar, cornstarch, crushed pineapple with juice, egg, coconut

Directions:
Mix the dry cake mix (reserving 1/2 cup], 1/2 C butter and 1 egg.
Grease and flour a 13x9" pan.
Press the mixture into the bottom and bake at 350 degrees until light golden brown (about 15 min].
Beat together all the filling ingredients in a small bowl and set aside.
Combine the 1/2 C reserved cake mix with the sugar and cornstarch for the topping.
Stir into that the crushed pineapple, flavoring and 1 egg.
Toast the coconut on a cookie sheet for about 5 minutes in a 375 degree oven.
Pour the FILLING over the partially baked crust.
Spoon the pineapple TOPPING over the filling.
Sprinkle the toasted COCONUT over the pineapple filling.
Bake for 350 degrees for 35-40 minutes.
When done it should be a light golden brown and the filling should be set.
Cool, then refrigerate for 2 hours before serving.
Edible Cookie Dough
Category: desserts
By Kala McKay

Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.

Ingredients:
¾ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
½ cup milk chocolate chips
½ cup mini chocolate chips

Directions:
Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 348.2
Fat: 18.5 g
Saturated fat: 11.4 g
Carbohydrates: 45.5 g
Sugars: 31.8 g
Dietary fiber: 1.1 g
Protein: 3 g
Cholesterol: 34.3 mg
Sodium: 253.5 mg
Coconut Chip Cookies (for 2)


Ingredients:
butter, sugar, vanilla extract, egg, all-purpose flour, baking soda, salt, white chocolate chips, flaked coconut

Directions:
Preheat oven to 375°F.
cream butter and sugar.
Beat in egg and vanilla.
Combine the flour, baking soda and salt and add to creamed mixture.
Stir in chips and coconut.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake 11-13 minutes for medium cookies or 15-17 minutes for large cookies.
Remove to wire rack to cool.
NOTE: These cookies spread.
If making the large cookies, only 6 will fit on the baking sheet without running together.
For the medium size, you can place 8 or 9 on a sheet.
Cook time is per cookie sheet.
Indian Shrimp Curry
Category: world-cuisine
By Jacqueline B

This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.

Ingredients:
2 tablespoons peanut oil
½  sweet onion, minced
2 cloves garlic, chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 ½ teaspoons ground turmeric
1 teaspoon paprika
½ teaspoon red chili powder
1 (14.5 ounce) can chopped tomatoes
1 (14 ounce) can coconut milk
1 teaspoon salt
1 pound cooked and peeled shrimp
2 tablespoons chopped fresh cilantro

Directions:
Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt. Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 416.2
Fat: 32.1 g
Saturated fat: 20.5 g
Carbohydrates: 10.9 g
Sugars: 3.5 g
Dietary fiber: 2.9 g
Protein: 23 g
Cholesterol: 146 mg
Sodium: 930.4 mg
Classic Crisp Bread and Butter Pickles
Category: trusted-brands-recipes-and-tips
By Ball

Classic 'bread and butter' pickles are perfect with lunches, picnics and barbecues.

Ingredients:
4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
2 pounds onions, thinly sliced
½ cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar
Ball® Pickle Crisp® Granules
7  Ball® or Kerr® Pint (16 oz) Jars with lids and bands

Directions:
Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again. Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner, adjusting for altitude.

Yields: 7 pints

Calories: 83.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 20.2 g
Sugars: 16.8 g
Dietary fiber: 1.1 g
Protein: 1 g
Sodium: 1980.1 mg
Macadamia Fat Bread
Category: bread
By Linda Nofsinger

This macadamia nut fat bread is keto-friendly, low-carb, and sugar-free.

Ingredients:
1 cup coconut butter
1 cup chopped macadamia nuts
5  eggs, room temperature
1 tablespoon stevia sugar substitute (such as Truvia®)
2 teaspoons baking soda
¾ teaspoon salt
2 ½ tablespoons lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper. Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part butter, part chunky, nut meal. Reduce speed to medium-low and add one egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy. Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Clean edges of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Clean the sides of the bowl again and mix once more to thoroughly combine. Pour mixture into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 18 servings

Calories: 142.6
Fat: 13.7 g
Saturated fat: 7.4 g
Carbohydrates: 4.3 g
Sugars: 0.5 g
Dietary fiber: 2.6 g
Protein: 2.9 g
Cholesterol: 45.5 mg
Sodium: 258 mg
Barley Pilaf With Chickpeas and Artichoke Hearts


Ingredients:
warm water, quick-cooking barley, salt, pesto sauce, chickpeas, fresh lemon juice, olive oil, garlic, artichoke hearts, fresh parmesan cheese

Directions:
Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.
Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.
Curried Chicken


Ingredients:
butter, curry powder, coconut milk, olive oil, onion, garlic cloves, chicken thighs, potato, salt

Directions:
Prep ingredients (cube potatoes, slice onions, chop garlic and cube chicken].
In a large skillet, melt butter over low heat .  Once melted, add curry powder and swirl until well blended.
Add in the can of coconut milk and mix thoroughly. Keep warm.
In a separate skillet, sauté the garlic and onions in olive oil.
Once the onions are translucent, add chicken.
Once the meat is cooked very lightly, add potatoes and curry mix to the pan.
Cover and simmer about 30 minutes.
Serve over rice.
Chicken Wow Soup


Ingredients:
chicken breasts, leek, celery, dried sweet basil leaves

Directions:
Put the chicken broth in a large pot. You can use store-bought or home-made chicken stock.
Cook the chicken breast in the stock 15 or 20 minutes.  Remove and cool.  Cut into bite sized pieces.
Put chicken, veggies and basil into the stock and simmer 30 minutes.
Add noodles, dumplings or rice if you wish.