xiaoxl/recipe_data huggingface dataset:
Chicken Curry and Potatoes
Category: main-dish
By sharon younan

This is the best curry chicken you will ever have. It is also very good with a side of basmati rice! This recipe comes from my Assyrian grandma! Hope you enjoy it.

Ingredients:
1 (3 pound) chicken, cut into pieces
¼ cup vegetable oil
2 medium (2-1/2" dia)s onions, chopped
8 cloves garlic, chopped
¼ cup mild curry powder
2 tablespoons hot curry powder
1 teaspoon ground black pepper
1 pinch salt to taste
5 medium (2-1/4" to 3" dia, raw)s russet potatoes, peeled and cut into 1-inch pieces

Directions:
Place chicken into a large saucepan and cover with water; bring to a boil. Reduce heat to medium and simmer until chicken is no longer pink in the center, about 20 minutes. Meanwhile, heat vegetable oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir mild curry powder, hot curry powder, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes, then transfer mixture to chicken and broth. Stir potatoes into chicken mixture. Simmer until potatoes are tender, about 20 minutes more.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 541.7
Fat: 39.3 g
Saturated fat: 10.1 g
Carbohydrates: 29.7 g
Sugars: 2.4 g
Dietary fiber: 5.1 g
Protein: 18.4 g
Cholesterol: 60.3 mg
Sodium: 85.2 mg
Chef John's Caramel Chicken
Category: world-cuisine
By Chef John

This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken.

Ingredients:
¾ cup dark brown sugar
⅓ cup cold water
⅓ cup fish sauce
⅓ cup rice vinegar
1 tablespoon soy sauce
4 cloves garlic, crushed
1 tablespoon fresh grated ginger
1 teaspoon vegetable oil
8  boneless, skinless chicken thighs, quartered
½ cup roasted peanuts
2  fresh jalapeno peppers, seeded and sliced
1 bunch green onions, chopped
fresh cilantro sprigs, for garnish

Directions:
Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside. Heat oil over high heat in a skillet. Stir in chicken. Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes. Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes. Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes. Garnish with cilantro and serve.

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

Calories: 615
Fat: 33.2 g
Saturated fat: 7.8 g
Carbohydrates: 37.9 g
Sugars: 29.6 g
Dietary fiber: 3.6 g
Protein: 43 g
Cholesterol: 129.4 mg
Sodium: 1966.7 mg
V's Simple Savory Mexican Quiche


Ingredients:
eggs, fresh cilantro, onion, diced green chilies, potatoes, 2% low-fat milk, green chili salsa, salsa

Directions:
Preheat oven 375' F.
In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel.
Mix quiche ingredients in large bowl, add sausage and stir to combine.
Pour into a 9 x 13 baking dish sprayed with non-stick cooking spray.
Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top.
Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean.
Let stand 5-10 minutes before serving.
Bueno! Enjoy.
Banana-Lemon Bread


Ingredients:
bananas, butter, margarine, all-purpose flour, baking powder, baking soda, salt, egg, sugar, lemon, rind of, lemon juice, sugar

Directions:
Preheat oven to 350°F.
Puree bananas in blender or food processor.
Combine with butter.
Combine flour, baking powder, baking soda and salt.
In bowl, beat egg, sugar and lemon peel.
Beat in banana mixture.
Beat in flour mixture.
Turn batter into 9 x 5-inch loaf pan coated with vegetable spray.
Bake in 350°F oven for 35 minutes.
Cool in pan.
Meanwhile, in small pan stir together lemon juice and sugar over medium heat until sugar melts.
Poke holes in bread with skewer.
Pour syrup over top.
Let stand 10 minutes.
Remove from pan.
Slice when completely cooled.
Cincinnati Lentils


Ingredients:
dry lentils, diced tomatoes with mild green chilies, chicken bouillon cubes, bay leaf, cinnamon, garlic, Worcestershire sauce, allspice, cumin, chili powder, paprika, cayenne, black pepper, vinegar, sugar, onion, green pepper, celery, cooked basmati rice, sharp cheddar cheese, onion

Directions:
Add lentils to medium saucepan (if using dry add lentils and water to pan; bring to boil; reduce heat and simmer 15 minutes, then proceed with recipe].
Add all ingredients (except last three] and simmer for 30-45 minutes to blend flavors and cook vegetables to your liking.
Remove bay leaf.
Serve over cooked Basmati rice.
Top with cheese and onions as desired.
Easy Chicken Piccata
Category: main-dish
By Sarah Gilmore de Ruiter

This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.

Ingredients:
2 large skinless, boneless chicken breasts
1 cup all-purpose flour
½ stick butter
salt and ground black pepper to taste
½ cup white wine
3  lemons, juiced
2 tablespoons drained capers
2 tablespoons chopped fresh parsley

Directions:
Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour. Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings. Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 383.8
Fat: 13.5 g
Saturated fat: 7.7 g
Carbohydrates: 33.7 g
Sugars: 0.4 g
Dietary fiber: 4.9 g
Protein: 30.7 g
Cholesterol: 96.4 mg
Sodium: 247.3 mg
Texas Sheet Cake


Ingredients:
margarine, water, flour, sugar, salt, baking soda, eggs, sour cream, margarine, milk, powdered sugar, vanilla

Directions:
Bring to Boil: 2 sticks margarine, 4 T cocoa, and   1 cup water.
Into a bowl add: 2 cups flour, 2 cups sugar, ½ teaspoons Salt, 1 tsp baking soda, 2 eggs, ½ cup sour cream (or milk with one teaspoons vinegar].
While still warm add the mixture from the pan to the bowl and mix well.  Grease a large sheet pan.  Bake 20 to 25 minutes at 375 degrees.
Frosting: 1 stick oleo, 4 T cocoa, 6 T milk.
Bring to boil.  Remove from heat and add 1 box powdered sugar and 1 teaspoons Vanilla.  Spread over cooled brownies while frosting is still warm.
Wild Rice and Mushrooms


Ingredients:
margarine, wild rice, chives, salt

Directions:
Melt margarine.
Saute rice, almonds, chives, green onion, green pepper, mushrooms until rice turns yellow.
Put in casserole with stock and salt.
Cover, Bake at 325 degrees for 1 hour or until all liquid is absorbed.
Pumpkin-Raisin Bars


Ingredients:
flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg, ground cloves, pumpkin, eggs, raisins, cream cheese, powdered sugar, butter, margarine

Directions:
Preheat oven to 350-degrees F.
Grease baking sheet (15 1/2x10 1/2 for bars or 10 x 13 pan for cake like-squares] Stir first 8 ingredients together (flour- cloves] in large bowl to blend.
Add pumpkin, eggs and oil and beat until blended.
Stir in raisins.
Spread batter in pan.
Bake until done, 25 minutes for bars or 35 minutes for squares--depending on size of pan.
Cool.
Beat cream cheese, powdered sugar and butter in bowl to blend.
Spread frosting over cake in pan.
Cream of Coconut Pie
Category: desserts
By Yoly

If you are a coconut lover like I am, you are going to love this super easy-to-make crustless pie.

Ingredients:
¼ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
6 tablespoons butter, melted
1 teaspoon coconut extract
3  eggs
8 ounces sweetened cream of coconut (such as Coco Lopez®)
½ cup milk
1 ½ cups shredded sweetened coconut

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate. Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate. Bake in the preheated oven until set, 45 to 50 minutes. Chill completely before serving, at least 1 hour.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 1 9-inch pie

Calories: 316.6
Fat: 19.7 g
Saturated fat: 13.9 g
Carbohydrates: 32.8 g
Sugars: 29.2 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 93.9 mg
Sodium: 221.1 mg
Chef John's Summer Sausage
Category: appetizers-and-snacks
By Chef John

Traditionally, summer sausage is made and cured in the winter so that it's ready to enjoy during the summer, but unless you have some sort of time machine, we're going to have to settle on this easy, and much faster, shortcut method. Despite only taking a few days, this comes really close to everybody's favorite gift-basket sausage and makes a great centerpiece to any charcuterie board.

Ingredients:
¼ cup diced celery
2 pounds freshly ground beef (85% lean)
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 tablespoons whole mustard seeds
1 teaspoon coarsely ground black pepper
2 tablespoons kosher salt (such as Diamond Crystal®)
3 pinches cayenne pepper
¼ teaspoon pink curing salt (such as Instacure™ #1)  (Optional)
1 tablespoon white sugar
1 tablespoon liquid smoke flavoring
1 tablespoon cold water
1 teaspoon freshly ground black pepper

Directions:
Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add garlic powder, paprika, mustard seeds, kosher salt, black pepper, cayenne pepper, curing salt, and sugar. Mix by hand until thoroughly combined. Transfer meat onto a large piece of parchment paper. Use damp hands to shape into a 3- to 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours. Preheat the oven to 275 degrees F (135 degrees C). Cut ends off the parchment paper and unwrap meat. Mix liquid smoke with water and generously brush over the meat. Roll meat back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions. Line a baking sheet with a wire rack and place the sealed meat on top. Poke 5 or 6 holes across the bottom for excess moisture to drip out. Bake in the preheated oven until the internal temperature reaches 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours. Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight. Unwrap sausage and slice in half. Coat outsides with freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 2 days
Yields: 1 2-pound sausage

Calories: 266.9
Fat: 19 g
Saturated fat: 6.7 g
Carbohydrates: 4.3 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 19.1 g
Cholesterol: 68.1 mg
Sodium: 1563.7 mg
Classic Raspberry Vinaigrette


Ingredients:
raspberry vinegar, raspberries, honey, fresh basil leaf, extra virgin olive oil

Directions:
In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minute or until well blended.
With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth.
Store, covered, in the refrigerator.
Serve at room temperature.
Brussels Sprouts Caesar
Category: fruits-and-vegetables
By Allen Norvick

This is one of my favorite recipes that is perfect for any season. These are rich and tangy and smoky brussels and I've found this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold.

Ingredients:
2 (16 ounce) packages Brussels sprouts
¼ cup olive oil, divided
2 teaspoons smoked paprika, divided
¼ teaspoon sea salt
¼ cup heavy whipping cream
3 tablespoons grated Parmesan cheese
1 tablespoon red wine vinegar
1  lemon, zested and juiced
2 cloves garlic, minced
1 teaspoon brown mustard

Directions:
Preheat oven to 425 degrees F (220 degrees C). Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely. Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt. Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes. Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl. Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 198.5
Fat: 14 g
Saturated fat: 4.1 g
Carbohydrates: 16.9 g
Sugars: 3.5 g
Dietary fiber: 6.9 g
Protein: 6.7 g
Cholesterol: 15.8 mg
Sodium: 165.1 mg
Ex-girlfriend's Warm Artichoke dip


Ingredients:
artichoke heart, mayonnaise, parmesan cheese, garlic

Directions:
Mash artichokes and add all the remaining ingredients.
Mix well.
Spread in greased, shallow, ovenproof dish and bake for 10 minutes in 350 F oven or until bubbly.
Chocolate Arrowroot Cookies (No Gluten, No Sugar)


Ingredients:
butter, honey, cocoa powder, arrowroot, baking soda

Directions:
Melt the butter and honey in a medium saucepan.
Remove from heat and stir in remaining ingredients.
Allow to stand.  If after 5-10 minutes the dough is not firm, add a bit more arrowroot.
Roll into small balls and bake at 350°F/170°C for 10-15 minutes.
Bulgur Milk Pudding (Tasty and a Constipation Cure!)


Ingredients:
Bulgar wheat, flax seeds, cardamom, skim milk, sugar

Directions:
Stir bulgar, flaxseed, and cardamom in pot with 1 cup milk.
Let cook for about 15 minutes on low heat. Make sure the pot is covered.
Check on it, stir, and add about 1/2 cup more milk, and stir.
Let cook for another 20 minutes.
At this point, mix should be soft to taste.  Add sugar and mix.
Add about 3/4 cup milk  (more or less depending on how thick you want your pudding] and mix.
Serve warm.
Galley Ho Skillet Supper


Ingredients:
butter, lean ground beef, onion, celery, green pepper, tomatoes, salt, pepper, elbow macaroni, parmesan cheese, cheddar cheese, fresh parsley

Directions:
Melt butter in a large skillet with cover add beef, onion, celery and green pepper and saute until meat is browned.
Add tomatoes, salt, pepper and bring to boil.
Add macaroni, cover and cook over low heat, stirring occasionally, for 10 minutes or until macaroni is tender.  (Watch close as you may need to add 1/2 cup of water to finish cooking macaroni.].
Another way is to cook the macaroni to al dente (or less] then add it in at step 3.
Stir in Parmesan cheese.
Sprinkle with Cheddar cheese, cover and allow to stand for 5 minutes.
Sprinkle with parsley and serve.
Bacon Beer Cheese Bread Bowl


Ingredients:
cream cheese, lager beer, Worcestershire sauce, cornstarch, swiss cheese, sharp cheddar cheese, bacon, garlic cloves, mixed herbs, olive oil, chives

Directions:
Preheat the oven to 375°F.
Slice off the top of the bread. Hollow out the inside of the bread to create a bowl. Save the top of the bread for later.
In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Fill the bread bowl with the cheese mixture. Transfer the bread bowl to a rimmed baking sheet.
Slice the top of the bread that was cut off earlier into thin pieces, and place them on the baking sheet, crust-side up.
In a small bowl, mix together the garlic, herbs, and olive oil. Spoon or brush the herb mixture onto the tops of the bread slices.
Bake the bread for 5 minutes, or just until the cheese is melted, stir, and continue to bake until the cheese begins to brown on top, about 30 minutes. If you notice that the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking.
Top the dip with chopped chives and serve warm with the bread slices, broccoli, and pretzels.
Jamie's Cranberry Spinach Salad
Category: salad
By Jamie Hensley

Everyone I have made this for RAVES about it! It's different and so easy to make!

Ingredients:
1 tablespoon butter
¾ cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
2 teaspoons minced onion
¼ teaspoon paprika
¼ cup white wine vinegar
¼ cup cider vinegar
½ cup vegetable oil

Directions:
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. In a large bowl, combine the spinach with the toasted almonds and cranberries.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 338.2
Fat: 23.5 g
Saturated fat: 3.4 g
Carbohydrates: 30.4 g
Sugars: 23.2 g
Dietary fiber: 3.6 g
Protein: 4.9 g
Cholesterol: 3.8 mg
Sodium: 58.1 mg
Creamy Cilantro Salad Dressing
Category: side-dish
By Jim M

This is my best take on the dressing that is used in the El Torito restaurants in southern California. Be sure to toss some roasted pepitas and crumbled Cotija or Manchengo cheese on top of your salad for the full effect!

Ingredients:
1 ½ cups mayonnaise
¾ cup canola oil
⅓ cup toasted pumpkin seeds
¼ cup distilled water
¼ cup red wine vinegar
¼ cup crumbled Cotija cheese
2  roasted Anaheim chile peppers
2 cloves garlic, crushed
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 bunches fresh cilantro, rinsed and stemmed

Directions:
Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch. Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 3 cups

Calories: 179.8
Fat: 19.2 g
Saturated fat: 2.6 g
Carbohydrates: 1.6 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 6.7 mg
Sodium: 145.1 mg
Slippery Nipple


Ingredients:
"irish cream"

Directions:
Pour the Irish cream liqueur into a shot glass., Top with the sambuca., Bottoms Up!
Greek Chicken Pita Pizzas


Ingredients:
tomatoes, feta cheese, green onions, garlic cloves, kalamata olive, dried oregano

Directions:
Heat oven to 425°.
Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern.
Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas.
Bake until cheese melts and the pita bread crisps, about 8 minutes.
Crab Granicio (Italian)


Ingredients:
butter, garlic, oregano, red pepper flakes, fettuccine pasta, parmesan cheese

Directions:
Prepare fettuccine per instructions on package.
Melt butter and addgarlic, oregano, and red pepper flakes (optional], mix and blend well.
In a medium sauce pan add crab meat and butter mixture.  Heat until see the butter starting to "bubble".
Remove from heat and toss with fettuccine.
Garnish with parmesan cheese and serve with bread salad and beverage.
CROQUE-MONSIEUR MONTRÉAL STYLE


Ingredients:
butter, unbleached all-purpose flour, milk, sea salt, gruyere cheese, milk, nutmeg, sea salt, black pepper, ham

Directions:
In a small saucepan over medium heat, melt butter. Add flour and whisk for a few minutes to cook out the raw taste of it. Add 2 tablespoons cold milk, and whisk constantly until the mixture get thick. Then add 1 tablespoons cold milk at a time, whisking between each addition. Continue adding milk until the consistency of the sauce gets creamy and not too thin so it can be spreadable.
Transfer sauce to a small bowl. Cover with plastic wrap making sure it touches the surface to prevent skin to form; let it cool off before transferring it to the refrigerator to chill for 2 hours.
Preheat oven to 375ºF and line baking sheet with foil; set aside.
In a small bowl, combine grated Gruyère, milk, nutmeg, salt and pepper; stir and set aside.
Spread thin layer of cold béchamel on each slice, keeping a little to spread on 4 slices later. Place a couple slices of smoked meat on 4 slices of bread before adding some cheese mixture; keep some to add on 4 slices later. Place ham on top of the cheese mixture before placing the top slice. Press down and spread more béchamel sauce on top of those 4 slices. Add the remaining cheese and place sandwiches on the prepared baking sheet.
Transfer to the preheated oven and bake for 10 minutes. Turn on the broiler and leave them there until cheese is golden brown, about 3 minutes (keep an eye on them]. Remove from the heat, slice and serve immediately. Makes 4 sandwiches.
Amy's Upside Down Pizza


Ingredients:
onion, garlic, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350.
Brown ground chuck, onion and garlic in large skillet.  Drain and stir in spaghetti sauce.
In 9 x 13 dish, spread a layer of sauce and top with half of cheeses.  Then spread remaining sauce and the rest of the cheese.
Top with crescent rolls, and pinch seams to form a crust.
Bake 20 to 30 minutes, or until crust is golden brown.