xiaoxl/recipe_data huggingface dataset:
Constant Comment Extra Special Tea


Ingredients:
tea bag, rose water, half-and-half, heavy cream, sugar, mint leaves

Directions:
Boil water for tea. Place the tea bags (or loose tea in a tea strainer]  and sprig of lavender in the teapot and pour in water.
Brew for about 5 minutes then stir in the rose water.
Pass the cream, the sugar bowl and a plate of orange slices around to flavor the tea.
If desired, float a few mint leaves, lemon verbena leaves or lavender blooms in each teacup.
Servings are estimated.
Fresh and Figgy Bulgur (Bulgor) Wheat Salad


Ingredients:
Bulgar wheat, boiling water, salt, olive oil, onions, parsley, tomatoes, figs, olive oil, turmeric

Directions:
Bring water, pinch of salt and 1 tsp olive oil to a boil in a medium pot. Add Bulgur wheat and stir, then quickly remove from heat and cover. Let stand for 30 minutes.
When 15 minutes of time remaining for the Bulgur, prepare other ingredients (except for dressing] and toss in a large bowl.
When Bulgur wheat has cooked, add to other ingredients and mix well (it's OK if the Bulgur wheat is still warm].
Combine olive oil, turmeric and salt and pepper in a small bowl. Pour over salad and stir to coat. Serve and enjoy!
Note: sometimes a bit of diced nectarine makes a nice addition.
Spiced Nuts


Ingredients:
pecans, granulated sugar, cinnamon

Directions:
Mix egg white and the nuts( any kind of nut may be used] together until the nuts are sticky and well covered with egg white.
In a "ziplock" bag, combine the sugar and cinnamon and toss the sticky nuts into the mixture.
shake well to cover the nuts.
Pour out the ingredients of the bag and spread onto a backing sheet that is ungreased and bake at 300F for about 20 minutes.
The nuts will get a white looking coating on them in the oven when they are done.
Pull out of oven and remove the nuts from the cookie sheet immediately.
Let cool and watch them disappear!
Balinese Pumpkin Curry (Kare Waluh)


Ingredients:
coconut oil, pumpkin, bay leaf, fresh lime leaves, lemongrass, water, coconut milk, garlic cloves, tomatoes, lemongrass, galangal, turmeric, ginger, brazil nuts, palm sugar

Directions:
Start by making the spice paste. In Indonesian cooking this is done using a mortar, but an easier and quicker alternative is to use the food processor. Blitz all the ingredients until well combined into a golden yellow paste flecked with chilli and tomato skin.
Heat the coconut oil in a wok over a medium heat and fry the spice paste for 30 seconds. Add the salam leaves (or bay leaf], lemongrass and lime leaves (or zest] and toss for 30 seconds.
Add the chopped pumpkin to the wok and fry for 1 minute, then add the water and simmer until the pumpkin has softened and cooked.
Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.
Reuben Burgers


Ingredients:
beef, swiss cheese, corned beef spread, onion, salt, pepper, sauerkraut

Directions:
Mix all the ingredients together except the sauerkraut and cheese.
Shape mixture into 5 patties, each about 3/4-inch thick.
Set oven control to broil or 550 degrees F.
Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.
Top each patty with sauerkraut and a cheese slice.
Broil until the cheese is melted and a light brown in color.
Nice served on toasted rye or pumpernickel buns or bread.
Momosita's Shepherd's Pie


Ingredients:
ground beef, onion, garlic cloves, flour, ketchup, Worcestershire sauce, seasoning salt, peas, carrots, mashed potatoes

Directions:
Preheat oven to 375.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. (If making mashed potatoes, boil the carrots with the potatoes].
Brown ground beef with onions and garlic while carrots are cooking.
When carrots are finished, drain, mash and set aside.
Add flour to ground beef mixture and mix well.
Add ketchup, wocestershire, stock, and cook to thicken. Taste and add seasoned salt to desired taste.
Add mixed veggies and simmer until warmed through.
Pour into a 2 quart casserole or deep glass pie dish and top with a layer of mashed carrots, then the mashed potatoes.
Bake at 375 for 20 minutes.
Chewy Caramel Bars


Ingredients:
evaporated milk, butter

Directions:
In a large bowl, combine the cake mix, milk, nuts and butter.  Spread half into a greased 13 x 9 inche baking pan.  Bake at 350 degrees for 13-15 minutes or until set.
Place candies, cut side down, over crust, top with remaining cake mixture.
Bake 25-30 minutes longer or until golden brown.  Cool on a wire rack.  Cut into bars.
Bacon Ranch Slow Cooker Chicken


Ingredients:
bacon bits, garlic, skim milk, reduced-fat sour cream, boneless skinless chicken breasts

Directions:
Combine first 6 ingredients. Pour mixture over chicken in slow cooker. Cook 3-4 hours on low. Serve with no-yolk egg noodles.
Number of Servings: 4.
Oven-Roasted Tri-Tip
Category: main-dish
By ROBYNSHERE

We all know tri-tips are made for grilling, but weather and life don't always permit outdoor cooking. So here's a plan B that gets an A in our house.

Ingredients:
1 (2 pound) beef tri-tip roast
¼ cup vegetable oil
¼ cup soy sauce
1  onion, cut into wedges
2 teaspoons ground cumin
1 teaspoon crushed garlic
1 teaspoon ground black pepper

Directions:
Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven. Preheat the oven to 425 degrees F (220 degrees C). Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef. Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes. Allow to rest at least 15 minutes before slicing against the grain.

Prep time: 5 mins
Cook time: 30 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 292.1
Fat: 16.3 g
Saturated fat: 4.5 g
Carbohydrates: 3.8 g
Sugars: 1.4 g
Dietary fiber: 0.7 g
Protein: 31.3 g
Cholesterol: 105.4 mg
Sodium: 492.8 mg
Mandarin Orange and Spinach Salad


Ingredients:
sugar, white vinegar, fresh parsley, salt, black pepper, sugar, romaine lettuce, celery, green onion, mandarin oranges

Directions:
In jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate 1 hour.
In skillet, cook almonds and sugar over medium low heat until sugar melts and coats almonds, stirring frequently. Cool; break apart.
Combine the rest of the salad ingredients.
Toss with dressing and top with almonds--I prefer to top the salad, and at the last minute, as opposed to tossing the almonds in the salad to keep the sugar from being "washed off" by the dressing.
Goan Prawn Pulao
Category: world-cuisine
By Louella

Prawn curry is a dish that is eaten on a regular everyday basis with white rice among the Goan/Konkan community.

Ingredients:
½ pound prawns, peeled and deveined
sea salt to taste
½ cup grated coconut
4  Kashmiri chile peppers
1 tablespoon coriander seeds
3 cloves garlic, peeled
5  peppercorns
1 tablespoon vegetable oil
1 small onion, sliced
¼ teaspoon ground turmeric
1 ½ cups water, or as needed
3 ounces okra (bindhi), cut into thirds
3  pieces kokum (fruit from the mangosteen family)

Directions:
Season prawns with sea salt. Grind coconut, chile peppers, coriander seeds, garlic, and peppercorns together using a mortar and pestle until masala is evenly orange. Heat oil in a pot over medium heat; cook and stir onion until softened and lightly browned, 5 to 10 minutes. Mix masala and turmeric into onion; cook until fragrant, about 1 minute. Add enough water to make a substantial and smooth gravy. Bring gravy to a boil; add prawns and okra and cook until prawns are cooked through and okra is tender, about 10 minutes. Stir kokum into prawn mixture and return to a boil. Remove pot from heat and let stand.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 101.6
Fat: 5.2 g
Saturated fat: 2.5 g
Carbohydrates: 7.7 g
Sugars: 1.1 g
Dietary fiber: 2 g
Protein: 7.2 g
Cholesterol: 57.5 mg
Sodium: 125.4 mg
Grilled Swordfish Steaks with Cucumber Sauce
Category: seafood
By Cat Lady Cyndi

This wonderful, tangy sauce really compliments the flavor of grilled swordfish steaks. Serve with the cucumber sauce, and the combination of flavors are wonderful. This is my favorite way to have swordfish. You may add some diced hot peppers or spices if you would prefer some heat. Enjoy!

Ingredients:
1  cucumber - peeled, seeded, and minced
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
salt to taste
2 tablespoons olive oil
½ cup minced onion
2 cloves garlic, minced
1 cup tomato-based chili sauce
2 tablespoons apple cider vinegar
2 teaspoons Worcestershire sauce
⅛ teaspoon ground black pepper
2 pounds swordfish steaks, cut 1 1/2-inches thick
2 teaspoons olive oil
1  lemon, thinly sliced

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cucumber, sour cream, lemon juice, and lemon zest in a small bowl until combined. Season to taste with salt, and refrigerate until ready to serve. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chili sauce, vinegar, and Worcestershire sauce. Bring to a simmer and cook 5 minutes to blend the flavors. Season with black pepper, and remove from the heat. Brush the swordfish steaks on all sides with the 2 teaspoons of olive oil. Cook on the preheated grill until the fish is no longer translucent in the center, and easily flakes with a fork, about 3 minutes per side. Baste with the chili sauce while grilling. Serve the swordfish with lemon slices and the cucumber sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 pounds

Calories: 290.7
Fat: 15.3 g
Saturated fat: 5.7 g
Carbohydrates: 14.2 g
Sugars: 5 g
Dietary fiber: 1.5 g
Protein: 24.8 g
Cholesterol: 57 mg
Sodium: 589.3 mg
Baked Haddock
Category: seafood
By linda

Haddock (or other white fish) is lightly breaded and baked.  Parmesan adds a nice flavor.  Quick and easy to prepare, it's a nice alternative to deep frying.

Ingredients:
¾ cup milk
2 teaspoons salt
¾ cup bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon ground dried thyme
4  haddock fillets
¼ cup butter, melted

Directions:
Preheat oven to 500 degrees F (260 degrees C). In a small bowl, combine the milk and salt.  In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme.  Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

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

Calories: 325.2
Fat: 15.7 g
Saturated fat: 9.1 g
Carbohydrates: 17 g
Sugars: 3.5 g
Dietary fiber: 0.9 g
Protein: 27.7 g
Cholesterol: 103.3 mg
Sodium: 1565.2 mg
Mac and Cheese II
Category: main-dish
By KROB919

This recipe is so simple to make! It can be a side dish with meatloaf and stewed tomatoes or hold it's own. Enough to make 4 side dishes or 2 main dishes.

Ingredients:
8 ounces elbow macaroni
2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 cup shredded Cheddar cheese
8 ounces cubed processed cheese food

Directions:
In a large pot with boiling salted water cook elbow macaroni until al dente. Drain. In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted. In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly. Pour into a greased 2 quart casserole dish. Bake in a preheated 350 degree F (175 degrees C)  oven for 30 minutes. Let stand 10 minutes before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 649.6
Fat: 32.3 g
Saturated fat: 20 g
Carbohydrates: 58.6 g
Sugars: 7.4 g
Dietary fiber: 2 g
Protein: 30.4 g
Cholesterol: 91 mg
Sodium: 817.6 mg
Crispy Scallops With Chipotle Tartar Sauce


Ingredients:
fresh sea scallop, yellow cornmeal, salt, paprika, scallions

Directions:
Mix chipotle tartar sauce ingredients in a small bowl. let stand while cooking scallops.
Gently pat scallops dry between layers of paper towels. put scallops, cornmeal, salt, and paprika in a plastic food bag; shake to coat.
Heat oil in large non-stick skillet over medium high heat.
Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers.
Serve with sauce.
Cranberry Pot Roast Brisket


Ingredients:
beef brisket, jellied cranberry sauce, water

Directions:
Sprinkle meat with garlic salt., Mix onion soup, cranberry sauce and water., Cover and simmer 2-3 hours or until tender., Can be made in crockpot., Cook until tender.
Banana Protein Muffins


Ingredients:
flour, Splenda sugar substitute, baking powder, baking soda, salt, cinnamon, bananas, skim milk, applesauce, walnuts

Directions:
Bake at 400 degrees.
Grease muffin tins with Pam spray. Combine flour, Splenda, baking powder, baking soda, salt & cinnamon and mix together. In a bowl, beat egg whites with a wisk or fork. Stir in mashed banana, applesauce, nuts and milk. Add flour mixture and mix together. Spoon into muffin tins.
Bake for 20-25 minutes. Stick a toothpick in the center of muffin to be sure cooked thru. Cool in pan for 5 minutes then remove and cool on a wire rack.
Pierogi Noodle Casserole


Ingredients:
butter, salt, pepper, sweet onion, water, milk, butter

Directions:
Boil egg noodles until al dente.  Drain.  Add salt and pepper to taste.  Melt 1 stick butter into the noodles.
Cook instant mashed potatoes using water, milk, and butter as required by the instructions on the box.  Use whole box.
Chop onions.  Melt 1 stick butter in saute pan and saute onions till soft.
In casserole pan, layer 1/2 of the noodles.  Then layer 1/2 of the onions.  Then layer all the potatoes.  Top with remaining layers of noodles and onions.  Pour all juices/butter over casserole.
Bake at 350 F for 30 minutes.
Orange-Glazed Cranberry Crowns


Ingredients:
dried sweetened cranberries, walnuts, butter, sugar, cinnamon

Directions:
Heat oven to 350°F Spray 6 miniature Bundt® cups generously with nonstick cooking spray. Place 1 tablespoon orange juice concentrate in each sprayed cup. Sprinkle evenly with cranberries and walnuts.
Place melted butter in shallow bowl. In another shallow bowl, combine sugar and cinnamon. Separate dough into 8 biscuits. Cut each biscuit into 3 wedge-shaped pieces.
Dip each biscuit piece in butter; lightly coat with sugar mixture. Place 4 biscuit pieces, point side down, over mixture in each cup; press lightly. Drizzle any remaining butter evenly over rolls.
Bake at 350°F for 18 to 23 minutes or until golden brown. Invert pan onto serving platter or cookie sheet; leave pan over rolls for 1 minute. Carefully remove pan. If any topping remains in pan, spoon over rolls. Serve warm.
Salmon With Roasted Garlic


Ingredients:
heads of garlic, olive oil, unsalted butter, salmon fillets, fresh lemon juice, fresh rosemary

Directions:
Preheat oven to 400 degrees.
Place garlic in ramekin.  Pour enough oil over to cover.
Wrap the ramekin in double thickness of foil.
Bake until garlic is very tender; takes about 35 minutes.
Using a slotted spoon, transfer garlic and 1 T. of the oil to a food processor.
Add butter to processor; puree.
Season with salt and pepper.
Preheat oven to 450 degrees.
Place salmon on baking sheet.
Season with salt and pepper.
Drizzle with the lemon juice, then spread on the garlic puree.
Bake uncovered until JUST COOKED THROUGH.  Don't overcook your salmon!  Should take about 15 minutes but watch carefully.
Sprinkle with rosemary and serve.
Slow Cooked Spaghetti and Meatballs


Ingredients:
onion, garlic cloves, tomato puree, water, tomato paste, water, salt, sugar, oregano, dried basil, pepper, green pepper, ground beef, egg, water, black pepper, salt

Directions:
Sauté onions and garlic in oil in a saucepan., Combine all sauce ingredients in slow cooker., Cover, and cook on LOW., Mix together all meatball ingredients except for oil., Form into small meatballs, then brown on all sides in oil in a saucepan., Drain on paper towels., Add to sauce., Cover, and cook on LOW 4-5 hours.
Albanian Lamb and Okra Stew


Ingredients:
okra, lamb, garlic cloves, lamb stock, tomato puree, salt, pepper, olive oil

Directions:
Boil the lamb on a high heat in water (with a touch of salt] for 2 hours. Drain the water into a jug through a sieve to separate the meat and stock ready for the recipe.
Cut just the tip of the stalks off the top of the Okra, ensuring that no holes appear. Wash them in cold water (removing any dirt], pat dry straight away and then lay them spaced out on a baking tray.
Place in a pre-heated oven at 150 degrees for 10 minutes.
While the Okra is baking, fry the onions in some olive oil for a few minutes then add the lamb and brown.
Add the garlic, tomato puree, salt, pepper and then half of the stock. Mix well and simmer for a couple of minutes.
Lastly, remove the Okra from the oven and add them straight into the pan, including the rest of the stock. Place the lid on and simmer for 20 minutes.
For the best results, do not lift the lid until the time is up then remove it from the heat, leaving it to stand for a couple of minutes before serving.
Martha Stewart Coca Cola Ham (Adapted for Lazy People)


Ingredients:
ham, brown sugar, pineapple rings, maraschino cherries, whole cloves

Directions:
Preheat oven to 325.
Score the ham crosswise and lengthwise, forming a crosshatch/square-cut patter about 1/4 inches deep and 1 inch apart.  Place a clove in the intersection of each square.
Place ham in an aluminum roasting pan that you have placed on a baking/cookie sheet (for stability].
Load the ham with sugar.  Use the whole pack and just glom it on.  Some sugar will fall off, but keep on packing.
Bake until sugar just begins to melt (20-30 min].
Remove ham, pour Coca-Cola all over the ham, and baste the ham with the sugar mixture in the bottom of the pan.
Bake for another 20 minutes.
Combine 1 cup of pineapple juice and wine, and baste the ham.
Bake the ham for about 15 minutes per pound, basting every 20 minutes with the juices.
During the last 20 minutes, decorate ham with pineapple rings.  Use toothpicks to hold the rings in place, and put a cherry in the center of each ring with a toothpick.
Prior to serving, remove all toothpicks.
The extremely lazy way:
Pack the brown sugar on the ham.
Pour the Coke and Wine mixture liberally on the ham.
Forget about the pineapples and cherries, unless you really want pineapple, in which case, stick them randomly on the ham.
Stuff it in the oven and baste every 20 minutes.
Cover with aluminium foil after the first basting.
Use a meat thermometer to tell when it's done, and serve.
Mediterranean Lentil Soup with Spinach


Ingredients:
green lentils, brown lentils, onions, celery ribs, carrots, potato, garlic, cumin seed, lemon, zest of, vegetable broth, frozen chopped spinach, lemon juice

Directions:
Sort lentils and rinse under cold water.
Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
Add spinach and lemon juice and cook on HIGH for 20 minutes more.
Chicken Lemon Rice Soup


Ingredients:
chicken thigh, olive oil, water, carrots, onions, rosemary, thyme, kosher salt, rice, lemon juice, eggs, fresh dill

Directions:
Peel the skin from the chicken thighs and set aside. Cut and remove the bone from each thigh and set aside. Cut and remove excess fat and discard. Store thigh meat in a sealed container and refrigerate until ready to use.
Place chicken skin, bones, and other remains in a large pot. Add carrots, onion, rosemary, thyme, and salt. and add enough water to cover everything, about 5 cups. Simmer for at least 4 hours.
Strain solid ingredients through a fine-mesh sieve into a container that can have a sealed lid. Allow to cool somewhat on the counter, then move to the refrigerator.
Cool for at least 4 hours, until the fat separates from the stock. Use a spoon or paper towel to remove excess fat from the top of the stock.
Heat up stock on the stove over medium heat for a few minutes. If necessary, pour through a sieve again. The broth will be cloudy, which is totally normal.
Bring stock to a boil, then add rice. Lower heat and simmer for 20 minutes or until rice is softened.
Add the oil to a pan on medium heat. Cut the chicken into half-inch chunks and season with salt and pepper. Cook chicken on both sides until cooked through. Remove from pan and set aside and cover until ready to use.
Whisk eggs and lemon juice in a separate container. Stream a few ounces of the stock to the mixture while whisking to prevent scrambling of the eggs. Continue adding stock until about a cup of mixture is created. Reintroduce the mixture to the pot in the same way, streaming while mixing.
Raise temperature on the pot to medium heat. Add chicken and chopped dill and stir to distribute evenly. Add salt and pepper if needed to season.
Lentil and Vegetable Soup


Ingredients:
olive oil, celery, carrot, shallots, garlic, dried brown lentils, red wine vinegar, salt, pepper

Directions:
Heat oil in a saucepan over medium heat., Saute celery, onions, carrots, shallots and garlic until onions are translucent., Add vegetable stock and lentils., Cook uncovered until lentils are just tender but not too soft., Before serving, add mustard, vinegar, salt, and pepper.
Chicken Biryani in Microwave


Ingredients:
basmati rice, ghee, onions, cardamoms, cloves, bay leaf, rose water, hot water, salt, chicken, ghee, onion, garlic paste, ginger paste, black pepper, garam masala, almond paste, yoghurt, prunes, saffron strands, powdered milk, salt

Directions:
Directions for the Rice:
Soak the rice in water for half an hour.
Take two tbsp of oil in a microwaveable bowl and add the onions. Heat this for about 4 mins on high heat. (depends on the microwave, until the onions are browned].
Take out the browned onions, add the rice and everything else except the rose water and hot water. Heat for about 2 minutes.
Now take out the flavoured rice and add the hot water, and cook for about 10 minutes Stirring once in between. Take out and sprinkle the rose water.
Directions for the Chicken:
As per the rice, add the sliced onions in 2 tbsp of oil and cook the onions for about 4 minutes.
With a knife make slits in all the chicken pieces, and marinate with yoghurt, garlic, ginger, almond, onion and poppy seed paste along with the black pepper, garam masala, ghee, salt and prunes. Set aside to marinate for 20 minutes.
In a microwaveable bowl, cook the chicken along with the marinated spices for about 20 mins, stirring occasionally. Then heat with the cover on for about 8 minutes.
Now add the prepared rice, powder milk and saffron to the chicken. Heat for another 5 minutes, or until the liquid is absorbed.
Serve garnished with fried onions.