xiaoxl/recipe_data huggingface dataset:
Ghevar Easy Recipe


Ingredients:
plain flour, cornflour, ghee, sugar, water, cardamom powder

Directions:
For the sugar syrup.
Combine the sugar,cardamom powder and water in a pan and simmer till it reaches a 1 string consistency.
Remove from the heat and keep warm.
Process for ghevar.
Combine the flour, corn flour,edible color and melted ghee in a bowl.
Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
Keep the batter in a cool place away from the heat.
Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
When the froth subsides, pour in another spoonful in the centre in a thin stream.
Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
When the center is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
Immerse in sugar syrup, drain quickly and place on a serving plate.
Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
Serve the ghevar with rabdi topping,garnish with almonds,pistachio.
CHICKEN in CREAMY JALAPEÑO CHEESE SAUCE


Ingredients:
olive oil, boneless skinless chicken breasts, black pepper, sea salt, garlic cloves, dried ancho chile powder, ground cumin, low sodium chicken broth, heavy cream, sharp cheddar cheese, cornstarch, parsley

Directions:
In a large skillet over medium heat, combine oil and butter. When hot, add chicken and sauté for 2 minutes or until no longer pink. Transfer into a bowl, using a slotted spoon.
Return skillet and the juices on the stove. When liquids simmer, add onion, red peppers and jalapeño peppers; sauté until soft, about 2 ½ to 3 minutes. Add garlic and sauté for 1 minute; season with ancho chili powder and cumin, stirring for 30 seconds.
Pour in chicken broth and heavy cream; stir until combined. Carefully transfer mixture into a blending jar and process until smoother, leaving small chunks in the sauce. Return to skillet and when simmers again, add cheese. After melted and well mixed, return chicken cubes and its juice, stir and cook for 10 minutes.
To thicken the sauce after cooking time is over, add cornstarch mixture and stir. Spoon chicken mixture over a bed of rice and sprinkle with smoked paprika and parsley. Makes 4 servings.
Buttermilk Oven Fried Chicken


Ingredients:
chicken pieces, buttermilk, all-purpose flour, parsley, oregano, salt, pepper, shortening, butter, chicken broth

Directions:
Place chicken in 3 quart rectangle baking dish. Pour buttermilk over chicken. Cover and let stand in fridge for 30 minutes to 1 hour. About 10 minutes before removing from fridge stir together flour, parsley, oregano, salt and pepper.
Remove chicken from dish, leave the buttermilk in the pan. Coat the chicken with flour mixture.
In a large skillet, melt shortening and butter. Brown chicken, turning only once (I usually let it go for 10 minutes per side]. Drain. Transfer back to the baking dish. Add chicken broth to the drippings in the skillet. Pour evenly over the chicken. Bake uncovered at 375° for 50 minutes or until chicken is no longer pink.
Hoisin-Glazed Baked Salmon


Ingredients:
hoisin sauce, low sodium soy sauce, dry white wine, honey, garlic, salmon fillets

Directions:
Preheat the oven to 450 degrees F. Position a rack in the upper third of the oven. In a small bowl, combine the hoisin, soy sauce, wine, honey and garlic.
Line a baking sheet with foil and spray it lightly with cooking spray; set aside.
Place the salmon fillets on the baking sheet, and spoon the sauce over the fillets, trying to keep as much on each fillet as possible.
Bake for 15 to 18 minutes, depending on the thickness of your fillets, until just cooked through.
*Note: If you want extra sauce for after the fish is done baking (because the sauce in the oven sort of caramelizes], then I recommend doubling the sauce and reserving half of it for pouring over the fish after it is done baking. Just be sure NOT to touch any utensils that touched the raw fish into the reserved sauce.
Hot Baked Reuben Dip
Category: appetizers-and-snacks
By Chef John

The classic sandwich is converted to dip form, but I used pastrami instead of corned beef which is a little spicier. No matter which you use, you're going to enjoy this truly delicious hot dip, which is also great warm. Or room temperature.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 pound deli sliced corned beef or pastrami, cut into 1-inch pieces
1 cup sauerkraut, drained well, squeezed very dry
¼ cup sweet pickle relish
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
4 ounces shredded Gruyere cheese
4 ounces shredded Emmenthaler cheese
Crackers and bread for serving

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place cream cheese in a large bowl; add chopped meat and sauerkraut, sweet pickle relish, mayonnaise, sour cream, ketchup, mustard, Worcestershire sauce, black pepper, cayenne pepper, and shredded cheese. Mix thoroughly with a wooden spoon until well blended, 2 to 3 minutes. Transfer mixture to an ovenproof baking dish. Distribute evenly and smooth out the top. To increase the surface exposure, add texture, and encourage browning, roughen up the surface a bit with the tines of a fork. Bake in preheated oven until bubbling and browned, 25 to 30 minutes. Let cool slightly before serving, about 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 24 servings

Calories: 138
Fat: 9.9 g
Saturated fat: 4.9 g
Carbohydrates: 5.1 g
Sugars: 1.4 g
Dietary fiber: 0.3 g
Protein: 7.5 g
Cholesterol: 33.1 mg
Sodium: 441.3 mg
Old Fashioned Pea Salad


Ingredients:
sliced water chestnuts, celery, green onion, mayonnaise, sour cream

Directions:
In a mixing bowl, add the first 4 ingredients; stir to combine.
In a smaller bowl, add the mayonnaise and sour cream; stir to blend.
Spoon the mayo mixture over the pea mixture; gently stir to coat.
Season to taste with salt and pepper.
This tastes better to me chilled so I let it refrigerate 4-6 hours before serving.
Leftover Chili With Cornbread Topping


Ingredients:
Cornbread Mix, milk, cheddar cheese, frozen corn

Directions:
Preheat oven to 400 degrees, spray onion soup bowls with non-stick cooking spray.
Divide the warmed chili between the 2 bowls.
Mix together the cornbread mix, milk, egg white, cheese, corn and pepper.
Pour over the warmed chili and place in the preheated oven for 15 to 18 minutes or until topping is golden brown.
Aubergine (Eggplant), Tomato & Mozzarella Melts


Ingredients:
aubergines, salt, pepper, olive oil, mozzarella cheese, tomatoes, garlic, fresh basil

Directions:
Cut aubergine into rings 5cm thick., Place in roasting dish., Brush with half oil& shake over half salt., Place sliced tomatoes on each, then sliced mozzarella., Sprinkle top with remainder salt, olive oil, pepper& garlic., Bake for 20 minutes on 200°C., Sprinkle with fresh basil& serve.
Cheater's Chicken Noodle Soup


Ingredients:
water, chicken bouillon cubes, carrots

Directions:
Place water and one bouillon cube in a 3 quart saucepan. (I never measure, I just fill it up about halfway.]
Bring to a boil. Add egg noodles and boil for 3 minutes. (Adjust your time if you aren't using fine egg noodles. Cook for the lowest time in package directions.] Do not drain noodles!
Turn heat to OFF. Add remaining bouillon cubes and stir until dissolved.
Add carrots and chicken. Stir to heat thoroughly. Add a sprinkling of dried parsley, if desired.
Easy Eggs Benedict


Ingredients:
milk, ham, English muffins, eggs, parsley

Directions:
Blend soup and milk. Heat.
Meanwhile, place a slice of ham on each piece of muffin half or toast; top with poached egg.
Pour sauce over eggs .
Sprinkle with minced parsley.
Golden Potato Pancakes


Ingredients:
eggs, flour, salt, pepper, apple, russet potatoes, green onion, cheddar cheese

Directions:
Beat eggs. Stir in flour, salt and pepper.
Stir in apples*, potatoes*, green onions and cheese.
Heat 1/2 inch of oil in a skillet over medium-high heat.
Drop potato mixture by level tablespoonfuls into hot oil. Flatten into 1-1/2-inch rounds.
Pan-fry for 3 to 4 minutes per side, or until golden and crispy.
Drain on paper towels.
Add more oil as needed.
Serve warm with syrup or applesauce.
*TIP: Shredded apples and potatoes can be placed in a bowl of water with 1-1/2 teaspoon lemon juice to prevent darkening. Drain thoroughly before using.
Purple Dazzle Shakes


Ingredients:
milk, lemon juice, vanilla ice cream, vanilla ice cream, jelly beans, sugar

Directions:
Place grape juice concentrate, milk and lemon juice in a blender and blend for 1 minute. Add ice cream and blend until smooth.
Pour into serving glasses. If desired top with a small scoop of ice cream and jelly beans and/or sprinkles.
Serve immediately.
Easy Fried Rice


Ingredients:
butter, white rice, water, hoisin sauce, barbecue sauce, peanut butter, soy sauce, garlic clove, onion, carrot, eggs, sesame seeds

Directions:
Melt the butter in a small saucepan over medium heat. Add the uncooked rice, and cook until toasted, stirring occasionally. Pour in the water and bring to a boil. Reduce heat to low, cover, and cook for about 15 minutes, or until tender.
While the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. Set aside.
When the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. When it begins to smoke, add the onion and fry until clear. Add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. Add the broccoli and peas; cook and stir for about 1 minute. Push everything to the sides of the wok, and crack the eggs into the center. Scramble until cooked through, trying to keep the raw egg from mixing with everything else. When the eggs are cooked, stir them in with the rice.
Turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. You may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. Sprinkle with sesame seeds before serving.
Wild Mushroom Stroganoff With Noodles


Ingredients:
butter, red onion, red bell pepper, all-purpose flour, ground nutmeg, low sodium beef broth, light sour cream, parsley

Directions:
Heat large pot of water to boiling.
Melt butter in large skillet over medium-high heat; add onion.
Cook, stirring often, until lightly browned, 5 minutes.
Add bell pepper; cook, stirring often, 1 minute.
Add mushrooms; cook, stirring often, until mushrooms are lightly browned and liquid evaporates, about 8 minutes.
Sprinkle flour, nutmeg, salt and pepper over mushrooms; cook, stirring, 1 minute.
Turn heat to high; stir in broth.
Cook, stirring often, to thicken and reduce slightly, about 5 minutes.
Meanwhile, add noodles to boiling water; cook according to package directions.
Drain.
Place in large serving bowl.
Stir sour cream into mushroom mixture; heat until hot, but not boiling, about 1 minute.
Pour over noodles.
Add chopped parsley; toss to mix.
Serve.
Creamy Pesto Shrimp With Linguine


Ingredients:
butter, olive oil, flour, milk, pepper, linguine, parmesan cheese, pesto sauce, large shrimp, red pepper flakes

Directions:
Boil water for the pasta.
Melt the butter and olive oil in a non-stick frying pan.
Stir in the flour until smooth and then add the milk, stirring constantly.
Season with pepper.
Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
Stir the Parmesan cheese into the cream sauce.
Blend in the pesto and cook for a few minutes on low until thickened.  Thin the sauce with more milk if it gets too thick.
Stir in the shrimp and red pepper flakes (if using]to heat the shrimp through.
Serve over hot linguine.
Winter Salad


Ingredients:
leaf lettuce, spinach, red onion, pomelo fruit, navel oranges, avocado, blue cheese, white wine vinegar, lime juice, sugar, crushed red pepper flakes, salt

Directions:
Place all salad ingredients in a bowl.
Place all vinaigrette ingredients in a jar with a lid and shake 30 seconds or until combined.
Toss salad lightly and eat.
Summer Morning Oatmeal


Ingredients:
yogurt, quick oatmeal, sugar

Directions:
Mix yogurt and oatmeal in microwavable bowl.
Heat on HIGH 30 seconds.
Add frozen fruit.
Heat for another 30 seconds.
Stir.
Let sit for a minute or so; the flavors blend and the fruit thaws a little more if you do.
Add sugar if you'd like (the last time I made this my strawberries were a bit too tart].
Cheesy Crab Soup


Ingredients:
butter, celery ribs, flour, milk, Worcestershire sauce, dry mustard, pepper, paprika, chili powder, frozen corn, diced tomatoes, fresh lump crabmeat, sharp cheddar cheese, salt, parsley

Directions:
Melt butter in large saucepan over medium heat.  Sauté onion and celery until tender.
Add flour; stirring constantly.
Stir in milk gradually; add Worcestershire sauce, mustard, pepper, paprika and chili powder. Bring to a simmer, stirring often.
Add corn, tomatoes and crabmeat; simmer about 10 minutes, stirring often.
Stir in cheese until soup is heated through and cheese is melted.
Serve.  Garnish with the chopped parsley.
Really Ole Fashion Gingersnaps


Ingredients:
butter, margarine, sugar, eggs, molasses, vinegar, all-purpose flour, baking soda, ginger, cinnamon, clove

Directions:
Preheat oven to 325 degrees., Cream butter and sugar., Stir in eggs,molasses, and vinegar., Sift and add the flour, soda, ginger, cinnamon, and cloves., Mix ingredients til blended., Form 3/4" balls., Bake on greased sheet for 15 minutes or until done., Cookies will get the characteristic crinkle top as they bake., Let rest for 2 minutes before removing from the sheet.
Philly Cheese Steak Casserole


Ingredients:
lean ground beef, bell peppers, yellow onion, garlic clove, seasoning salt, provolone cheese, eggs, heavy cream, Worcestershire sauce

Directions:
Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
Dice the peppers and onions into bite-sized pieces. Mince the garlic.
Add the ground beef to a skillet and cook over medium heat, crumbling as it cooks.
When beef is broken apart, but still pink, add the peppers, onion, garlic, and seasoned salt. Continue cooking, stirring often, until beef is cooked through and vegetables have softened a bit.
Drain grease from the skillet and pour mixture into the prepared baking dish.
Tear the cheese into small pieces and place over the beef mixture.
Add the eggs, cream, hot sauce, and Worcestershire sauce to a mixing bowl and whisk well to combine.
Pour the egg mixture over the beef and place the dish in the oven. Bake for 35 minutes or until the eggs are set.
Let sit 5 minutes before slicing and serving.
Lemon Pasta Salad With Tomatoes and Feta


Ingredients:
extra virgin olive oil, fresh lemon juice, garlic cloves, lemon peel, penne pasta, cherry tomatoes, red bell peppers, feta cheese, green onion

Directions:
Whisk oil, lemon juice, mustard, garlic, and lemon zest in small bowl to blend. Season dressing with salt and pepper.
Cook penne in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse pasta with cold water to cool quickly and drain again. Transfer pasta to large bowl. Add tomatoes, bell peppers, feta cheese, and green onions. Pour dressing over and toss to coat. Season to taste with salt and pepper.
Okra Gumbo
Category: soups-stews-and-chili
By ILUV2SAVE

Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.

Ingredients:
1 tablespoon vegetable oil
1 clove garlic, minced
1  medium onion, finely chopped
1 medium green bell pepper, finely chopped
½ (16 ounce) package frozen okra, thawed and sliced
8 ounces fresh mushrooms, sliced
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
½ teaspoon file powder
2  bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
2 tablespoons all-purpose flour

Directions:
Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes. Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed. Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.

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

Calories: 105.2
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 12.4 g
Sugars: 6.1 g
Dietary fiber: 2.8 g
Protein: 3.2 g
Sodium: 541.8 mg
Lemon Meringue Pie


Ingredients:
cornstarch, salt, butter, sugar, lemon juice, cold water, lemon rind, boiling water, sugar, cream of tartar

Directions:
Combine cornstarch, salt, sugar and cold water together in a medium sized saucepan. Stir well. Gradually stir in boiling water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Mix a little of the hot mixture into egg yolks. Stir egg mixture into hot mixture. Cook and stir for 1 minute. Remove from heat; add butter, lemon juice and lemon rind. Cool slightly, then pour into baked pie shell.
Beat egg whites and cream of tarter in glass bowl until soft peaks form. Gradually add sugar, while beating, until peaks are firm.
Spread meringue over lemon filling, making sure meringue touches pastry edges. Bake in a 350oF oven for 8-10 minutes or until peaks are golden. Cool before serving.
Chocolate Crepes


Ingredients:
unsalted butter, all-purpose flour, sugar, salt, eggs, vanilla extract

Directions:
Bring 1/4 cup water to a rolling boil in a small sauce pan over medium high heat.  Add butter, 1 piece at a time, whisking to combine well.  Remove from heat: Stir in chocolate until completely melted.  Set aside.
Whisk together flour, sugar, and salt in a medium bowl.  Whisk together milk, eggs, and vanilla in another medium bowl.  Gradually add milk mixture to flour mixture, whisking until smooth.
Add chocolate-butter mixture, whisking until well smooth.
Refrigerate for at least 2 hours This will slightly thicken mixture.
Lightly coat 8 inch crepe pan with melted butter.  Heat until it starts to smoke.  Remove pan from heat? our about 2 tablespoons  batter into pan, swirling to cover bottom. Reduce heat, Cook, flipping once, until edges are golden and center is dry. about 30 seconds per side.  Slide crepes onto plate. Repeat process with remaining batter.  This will make approx 30 crepes. The time is an estimate.
Potaje De Garbanzos (Chickpea Stew - Spain)


Ingredients:
chickpeas, water, garlic cloves, bay leaves, thick slab bacon, salt pork, ham bone, olive oil, Spanish ham, prosciutto, onion, paprika, swiss chard, small red potato, salt, hard-boiled eggs

Directions:
Soak the chickpeas overnight in a large pot of cold water to cover; drain.
In the large pot combine chickpeas, 4 cups water, garlic, bay leaves, slab bacon, and bone; bring to a boil, cover and simmer about 1 1/2 hours.
Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
Remove and reserve the bread.
Add the ham and onion to the skillet; saute until the onion has wilted.
Stir in the paprika, and remove the pan from the heat.
Add the onion mixture to the chickpeas.
Add the greens, potatoes, and salt to taste to the chickpeas and continue cooking 30 minutes or more, or until the chickpeas and potatoes are tender.
Remove the ham or beef bone.
In a mortar or food processor, combine the sauteed bread, almonds, 2 Tablespoons of the chickpeas from the pot, and the yolks of the hard-boiled eggs; mash to a paste.
Stir the paste into the stew, cover and let sit 10 minutes before serving.
Chop the hard-boiled egg whites.
Divide into soup bowls and garnish with chopped hard-boiled egg whites.
Rogene's County Stew


Ingredients:
potatoes, butter, margarine, onion, carrot, celery, salt, pepper, garlic powder, chicken broth, small shell pasta, white corn, parmesan cheese

Directions:
In a 5 qt dutch oven over medium heat, melt butter.
Saute onion and beef, cooking until onions are soft and the meat is brown.
Add carrots, potatoes, celery, salt, pepper, Italian seasonings, garlic powder and chicken broth.
Bring to a boil; cover reduce heat and simmer about 2 hours or until meat is very tender.
Add pasta and corn; cook 10 minutes or until pasta is tender.
Ladle soup into bowls and garnish with Parmesan cheese if desired.
Red Snapper with Fennel and Garlic
Category: seafood
By IMANKAY

Succulent and tender baked snapper with all your favorite ingredients, garlic, shallots, fennel and white wine.

Ingredients:
⅓ cup extra-virgin olive oil
3 cloves garlic, minced
1 bulb fennel, thinly sliced
1  shallot, minced
½ cup chopped fresh parsley
1 (4 pound) whole red snapper
salt and pepper to taste
¼ cup dry white wine
2 tablespoons lemon juice
3 tablespoons minced garlic

Directions:
Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray. Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil. Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic. Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 whole snapper

Calories: 452.1
Fat: 16.6 g
Saturated fat: 2.6 g
Carbohydrates: 7.1 g
Sugars: 0.6 g
Dietary fiber: 1.6 g
Protein: 63.3 g
Cholesterol: 110.9 mg
Sodium: 160.1 mg
Cranberry Orange Chocolate Chip Cookies


Ingredients:
flour, baking powder, baking soda, kosher salt, butter, granulated sugar, egg, orange zest, dried sweetened cranberries

Directions:
Preheat oven to 350 degrees F.  Line cookie sheets with parchment or silpat.
Whisk together flour, baking powder, soda, and salt in a medium bowl.  Set aside.
In a separate large bowl, cream butter and sugar together with an electric mixer until light in color.  Beat in egg and orange zest.  Add flour mixture a little at a time with mixer on low speed, stirring until just combine.  Fold in cranberries and chocolate chips.
Drop dough by rounded tablespoons onto prepared cookie sheets.  Bake 9-12 minutes in preheated oven or until the edges of the cookies are just slightly golden.  Cool for 3-4 minutes on pan, then transfer to a baking rack and cool completely.
Note:  Dark chocolate chips may be used in this recipe.  Adding coconut is an option as is adding nuts.