xiaoxl/recipe_data huggingface dataset:
Shahi Korma


Ingredients:
garlic, fresh ginger, water, beef broth, boned lamb, beef, whole cardamom pods, whole cloves, cinnamon stick, onions, black ground cumin, cayenne pepper, salt, heavy cream, garam masala

Directions:
Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat.
When hot. put in just enough meat pieces so they lie, uncrowded in a single layer.
Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl.
Brown all the meat this way.
Put the cardamom, cloves, and cinnamon into the hot oil.
Within seconds the cloves will expand.
Now put in the onions.
Stir and fry the onions until they turn a brownish color.
Turn the heat down to medium.
Put in the paste from the blender as well as the coriander, cumin, and cayenne.
Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef].
Bring to a boil.
Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours.
Stir frequently during this cooking period.
Skim off any fat that floats to the top.
Sprinkle in the garam masala and mix.
Cucumber Orange Carrot Juice
Category: breakfast-and-brunch
By mamicha

This is a delicious juice my husband and I make for breakfast or an after-meal dessert when guests are over. It's not only delicious, but will perk up any bad day with a boost of vitamins and nutrients that you may otherwise skip out on. I hope you try it, and enjoy! Recipe makes 2 tall glasses or 4 smaller glasses of juice. You need a blender.

Ingredients:
1 large navel orange
2  carrots, roughly chopped
½  cucumber, roughly chopped
½ cup water, or as needed
¼ cup white sugar, or to taste
1 teaspoon lemon juice  (Optional)

Directions:
Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 88.8
Fat: 0.2 g
Carbohydrates: 22.4 g
Sugars: 18.9 g
Dietary fiber: 2.2 g
Protein: 0.9 g
Sodium: 26.2 mg
Baked Sole Mexicana


Ingredients:
flounder fillets, lime, juice of, salt, pepper, olive oil, onion, garlic cloves, tomatoes, bay leaf, dried marjoram, fresh parsley

Directions:
Preheat oven to 375 degrees.  Coat large baking dish with vegetable cooking spray.
Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
In a large skillet, heat the olive oil.  Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
Cook until thickened, 5 - 7 minutes.  Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
Sprinkle the remaining chopped parsley over the top and serve.
Chicken and Cheese Casserole


Ingredients:
butter, onion, celery, skim milk, light cheddar cheese, ground pepper

Directions:
Oven at 375f.
Cook noodles as per package directions.  Drain and set aside.
In a small saucpan, melt butter and sautee onions and celery, until onions are tender.  Add cream of mushroom soup and milk.
Stir until bubbling.  Add one cup of grated cheese and pepper.  Stir until melted.
In a casserole dish, combine noodles, chicken and cream of mushroom soup mix.  Stir until blended.  Top with 3/4 cup of cheese.
Bake for 30-35 minutes.
Orzo With Celery, Cranberries and Pecans


Ingredients:
butter, olive oil, red onion, celery, orzo pasta, dried cranberries, pecans, fresh basil, lemon juice, salt, cracked black pepper

Directions:
STUFFING: Melt butter with olive oil in a medium skillet over medium-high heat.
Add diced onion, cooking 4 minutes or until onions are translucent and golden brown.
Add celery; cook 4 minutes longer.
In a large bowl, combine the drained orzo, cooked celery and onion, cranberries, nuts, basil, lemon juice, salt and pepper to taste.
Toss gently.
At this point, if desired, the orzo is now ready to be stuffed.
Variations:
As a SIDE DISH: Heat up the olive oil and butter in a saute pan on medium heat. Saute the celery, onion and UNCOOKED orzo pasta until lightly browned.
Add 3 cups water or broth and bring to boil. Cover pan, reduce heat and simmer on low for 20 minutes or until liquid has evaporated.
Remove from heat and stir in the cranberries, pecans, fresh basil, lemon juice, salt and pepper.
To make it as a SALAD: boil orzo and cook until tender. Drain and rinse under cool water. Drain again. Transfer orzo to a salad bowl. Add the diced onion, minced celery and shredded basil to the pasta. In a small non-reactive bowl, whisk together about 2 tablespoons olive oil, 2 tablespoons lemon juice (play around with the proportion and amount of oil and lemon juice as desired], salt and pepper. Stir the vinaigrette into the orzo. FYI: the butter is omitted.
Zucchini Soup With Herbed Cream


Ingredients:
sour cream, basil leaves, oregano leaves, onion, garlic clove, zucchini, pepper, vegetable broth

Directions:
Stir the sour cream, 1 teaspoons of the basil and 1 teaspoons of the oregano in a small bowl.  Cover and refrigerate.
Heat the oil in a 4-qt. saucepan over medium heat.  Add the onion and garlic and cook until tender.  Add the zucchini and pepper.  Cook for 5 minutes or until the zucchini is tender.
Add the broth, remaining basil and oregano.  Heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes.
Place one-third of the zucchini mixture into a blender or food processor.  Cover and blend until smooth.  Pour the mixture into a large bowl.  Repeat the process twice more with the remaining zucchini mixture.  Return all of the pureed mixture to the saucepan.  Cook over medium heat for 5 minutes or until hot.  Place one tablespoons of the sour cream mixture on top of each bowl of soup.
Sticky Garlic Pork Chops
Category: main-dish
By Chef John

This sticky garlic pork chop recipe seems too good to be true. It only takes a few minutes of prep work, requires no tricky techniques, and doesn't call for any hard-to-find ingredients. I served this with some bok choy brown rice.

Ingredients:
⅓ cup light brown sugar
6 cloves garlic, crushed, or more to taste
¼ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon ketchup
½ teaspoon freshly ground black pepper
2 teaspoons hot sauce, or to taste
2 (10 ounce) thick-cut bone-in pork chops
1 teaspoon vegetable oil

Directions:
Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce. Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours. Remove chops to a plate, scraping any excess marinade back into the baking dish. Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest. Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet. Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C). Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 2 pork chops

Calories: 499.9
Fat: 21 g
Saturated fat: 7.6 g
Carbohydrates: 42.4 g
Sugars: 38.1 g
Dietary fiber: 0.4 g
Protein: 35 g
Cholesterol: 90.2 mg
Sodium: 1813.4 mg
"Immoral" Sandwich Filling (Loose Meat)


Ingredients:
ground beef, sugar, prepared yellow mustard, beer, cayenne, garlic, instant minced garlic, American cheese

Directions:
Brown the meat & drain fat.
Stir in sugar, mustard, beer, cayenne, garlic and salt & pepper to taste.
Simmer until liquid has mostly cooked away.
Lay slices of cheese over top of meat, then cover for about 5 minutes, with heat on very low, until cheese has melted.
Stir cheese into meat.
Serve hot, on sandwich buns or bread, or over hot potatoes or rice.
Cranberry Walnut Slaw
Category: salad
By TWIGGS1952

This delicious, colorful slaw is tart, sweet, and perfect for the holidays!

Ingredients:
1 (16 ounce) package shredded coleslaw mix
½ large sweet onion, chopped
1 stalk celery, chopped
½ cup dried cranberries
¼ cup chopped walnuts
½ cup distilled white vinegar
⅓ cup white sugar
½ cup vegetable oil
1 ½ teaspoons salt
1 ½ teaspoons dry mustard
ground black pepper to taste

Directions:
In a large bowl, toss together the coleslaw mix, onion, celery, cranberries, and walnuts. Mix the vinegar, sugar, oil, salt, mustard, and pepper in a jar with a lid. Pour over the slaw mixture, and toss to coat. Refrigerate until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 126.9
Fat: 8.9 g
Saturated fat: 1.3 g
Carbohydrates: 11.6 g
Sugars: 7.4 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Cholesterol: 2.2 mg
Sodium: 226.7 mg
Chef John's Cheesy Crackers
Category: appetizers-and-snacks
By Chef John

These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.

Ingredients:
½ teaspoon vegetable oil
2 tablespoons unsalted butter at room temperature
¾ cup lightly packed shredded sharp Cheddar cheese
⅓ cup lightly packed freshly shredded Parmesan cheese
½ teaspoon paprika
1 pinch cayenne pepper, or to taste
¼ teaspoon salt
½ cup all-purpose flour
1 tablespoon cold water, or as needed

Directions:
Line a baking sheet with aluminum foil and lightly grease with vegetable oil. Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined. Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed. Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet. Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 3 dozen crackers

Calories: 25.2
Fat: 1.7 g
Saturated fat: 1 g
Carbohydrates: 1.4 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Cholesterol: 4.7 mg
Sodium: 43.5 mg
Bacon and Okra Rice


Ingredients:
bacon, okra, rice, dried basil, salt

Directions:
Slice your okra if you have to.  Frozen sliced okra works in a most awsome way.
Dice your bacon and brown it on medium heat.
add okra, rice,and basil and stir to coat with oil.
Add stock, hot sauce (I prefer Sriracha, the wife's a crystal fan], and salt and bring to a boil.
Cover and let cook on low for 20 minute or so.
When rice is done let it set for 5 min uncovered then fluff and serve.
Crock Pot Beef Stroganoff II


Ingredients:
beef round steak, flour, salt, pepper, dry mustard, onions, mushrooms, fresh mushrooms, condensed beef broth, dry white wine, water, sour cream, flour

Directions:
Trim all excess fat from steak and cut meat into 3" strips  about  1/2" wide.
Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly.
Place coated strips in crock pot; stir in onion rings and mushrooms.
Add beef broth and the wine or water; stir  well.
Cover and cook on low setting for 8-10 hours.
Before serving, combine sour cream with 1/4  cup flour;  stir into  crock pot. Serve over hot buttered noodles or fluffy  rice.   8 servings (approx 3 quarts].
Easy Vegetarian Lasagne (Some Assembly Required)


Ingredients:
tomatoes with juice, garlic cloves, vinegar, red wine, sugar, salt, olive oil, bow tie pasta, silver beet, Italian parsley, cottage cheese, colby

Directions:
Get a big pot heating up for the pasta, make sure you salt it well, I think it's amazing how much better the pasta tastes when you've put a good tablespoon of salt in there, or more!] Chuck in your pasta when it starts boiling. Make sure you keep an eye on it and drain it and cool it with some cold water when it's tender but still has some bite (just eat some to check - should be around 10 mins].
Combine all the ingredients for the sauce in a new saucepan. Keep this cooking (stir occasionally] while you prepare the rest of the food.
Cut up your silverbeet into thin strips (don't need to be fussy, just so that it can be sprinkled into layers. Cut up your rocket, parsley, or other herbs.
It's time to layer. I used a deep small casserole dish. So, now put half the silverbeet in the bottom of your baking dish, then some dollops of cottage cheese (about a quarter of the tub], then some tomato (about a third] and some rocket and parsley, then half of the pasta. Repeat those layers once more. On the top goes the rest of the tomato mix, then the rest of the cottage cheese (so there's a nice thick cheesey layer on the top, yum!] the rest of the herbs, and a smattering of other harder cheese to get crispy in the oven.
Put it in the oven at medium heat until the cheese on top is golden. There's no set time, especially because everything is already cooked. You could grill it if you wanted to, but baking it for 20 minutes or so lets all the flavours meld together.
Low Calorie Tomato Flavored Stuffed Peppers With Tuna


Ingredients:
low-sodium tomato juice, tomato paste, tuna, garlic powder, green bell peppers

Directions:
In a large bowl, mix tomato juice, and tomato paste, reserving 1 cup.
Mix the remaining tomato juice mixture with tuna, onion flakes, veggie flakes, and garlic powder.
Fill peppers equally with mixture, and place upright in a square baking dish.
Pour remaining tomato juice mixture over peppers.
Bake at 350 degrees for 20-30 minutes, or until peppers are done to your liking.
Chewy Chocolate-Coconut Bars


Ingredients:
flour, baking powder, salt, shortening, brown sugar, vanilla extract, eggs

Directions:
Set oven to 350 degrees.
Grease a 13 x9-inch baking pan.
In a large bowl cream shortening, brown sugar, eggs and vanilla until well blended.
In a small bowl mix together flour, baking powder and salt; add to the creamed mixture, mix until blended.
Mix in the coconut & chocolate chips.
Transfer/spread the mixture in the prepared pan.
Bake 20-25 minutes.
Let cool before slicing.
Delicious!
Banana Peach Buttermilk Smoothie


Ingredients:
bananas, fat-free buttermilk, honey

Directions:
"Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately."
Baked Ziti With Mini Meatballs


Ingredients:
ziti pasta, tomatoes with basil, part-skim ricotta cheese, part-skim mozzarella cheese, eggs, olive oil, onion, basil, parsley, pepper, parmesan cheese

Directions:
.1. Cook ziti until al dente  and then rinse to cool and set aside.
2. Mix ground meat, onion, bread crumbs, 1 tsp garlic salt, 1/4 tsp pepper, 1 egg and 1/2 tsp basil. Form into small meatballs ( a little less than a walnut]. Then cook the meatballs in the olive oil until the meatballs are browned and cooked through. Drain off the fat then set aside.
3. Mix the ricotta, 1 tsp garlic salt, 1/2 tsp basil, 1/2 tsp parsley, 1/4 tsp pepper, 1/2 of mozzarella  and 1 egg together. Set aside. Then mix the ricotta mixture with the ziti and set aside again.
4. Mix the jar of pasta sauce and the basil crushed tomatoes together then set aside.
5. Preheat oven to 350 degrees F.
6. Assemble: 1/3 of the sauce- followed by 1/2 of the ziti/ricotta/mozzarella-followed by the meatballs- then --  1/3 sauce - followed by the rest of the ziti/ricotta/mozzarella mix- followed by the last 1/3 of the sauce followed by the rest of the mozzarella and sprinkled with the parmesan cheese.
7. Bake, loosely covered with foil for 30  minutes. Remove foil and bake for another 20-30 minutes. Let sit at least 10 minutes before serving.
Nutella Chocolate Chocolate Chip (Reduced Sugar)


Ingredients:
butter, granulated sugar, brown sugar, Splenda sugar substitute, cocoa powder, baking soda, salt, egg, vanilla extract, whole wheat flour

Directions:
Preheat oven to 350°F.
In a medium bowl, mix butter, sugars (including splenda], cocoa powder, baking soda, and salt together until fluffy.
Add the Nutella, and mix in well.
Add egg and vanilla, and mix in thoroughly.
Slowly add flower while continuing to mix.  Blend thoroughly.
Stir in chocolate chips.  (Can add 1/4 cup of chopped nuts here, if you wish.].
Spoon heaping teaspoons of the dough onto an ungreased cookie sheet.
Bake for about 12 minutes at 350°F.
Cool cookies on cookie sheet for about 2 minutes before attempting to take cookies off sheet.
Sauerkraut and Spareribs


Ingredients:
sauerkraut, brown sugar

Directions:
Preheat oven to 425°F.
Bake spareribs for 45-50 min, covered.  This is to remove excess grease.
Drain sauerkraut and reserve the liquid.
Layer sauerkraut and ribs in crockpot. Add 1 tsp brown sugar to each layer of sauerkraut.  (The end layers should be: sauerkraut layer on bottom, followed by 3 ribs, another layer of sauerkraut, 3 more ribs, and a final layer of sauerkraut].
Pour 1/2 cup of reserved sauerkraut liquid into crockpot.
Cook on low in crockpot for 4-5 hours.  Check liquid levels occasionally and add more reserved liquid if necessary.
Prosciutto With Marinated Melon


Ingredients:
honeydew melon, lime, juice of, red pepper flakes, kosher salt, mint leaves, prosciutto, olive oil

Directions:
Stand the melon on one cut end and slice off the remaining rind.
Cut the melon in half lengthwise and scoop out the seeds.
Halve each melon half, so that you have four long wedges.  Slice the wedges crosswise about 1/4" thick.  Gently toss the melon in a bowl with the lime juice, red pepper flakes, salt and half of the mint.
Arrange on a platter, drape the prosciutto on top, and drizzle with the olive oil.
Sprinkle with the remaining mint and serve immediately.
Pita Bread for Bread Machine


Ingredients:
water, olive oil, bread flour, salt, sugar, active dry yeast, bread machine yeast

Directions:
Add ingredients, in order listed., Select dough cycle., When cycle is complete, remove dough., Divide into 12 equal portions.  Shape each portion into a ball., Cover with a damp towel and let rest 10 minutes., Grease a baking sheet.  Set aside., On a floured surface, roll each ball of dough into 6-7 inch circles., Place 2 circles of dough on prepared pan., Bake 450 degrees, 2 minutes.  Turn over and bake 2 minutes longer., Continue baking 2 at a time.
Peanut Crusted Cornmeal Catfish


Ingredients:
peanuts, cornmeal, parsley, dried thyme leaves, plain yogurt, salt, catfish fillets

Directions:
Preheat oven to 425°F (220°C]. Line a baking sheet with parchment paper then oil parchment.
In a food processor, whirl peanuts with cornmeal until peanuts are finely chopped (or chop peanuts by hand]. Place mixture in a pie plate along with parsley and thyme, and stir. In a small bowl, stir yogurt with hot sauce and salt. If catfish fillets are large, cut into serving–size pieces.
Working with one fillet at a time, brush each side with yogurt mixture. Then, dip in cornmeal mixture, pressing to coat both sides. Place on baking sheet, and repeat with remaining fillets. Any extra peanut mixture can be sprinkled over top, coating any missed spots. Bake until golden and fish flakes with a fork, about 15 minutes.
Bacon and Potato Soup II


Ingredients:
butter, margarine, potatoes, white pepper, chicken broth, onions, milk, parsley

Directions:
In a sauce pot, melt butter and cook onions gently.
Add chicken broth, potatoes, and pepper.  Cover and cook gently 20 to 25 minutes.
Cool slightly.
Puree half of the potato mixture at a time in a blender or food processor.
Return to the pot and add milk and half and half.  Reheat.
Serve in bowls with crumbled bacon on top of soup.
Chantilly Potatoes


Ingredients:
mashed potatoes, turkey, corned beef, cheddar cheese

Directions:
Preheat oven to 450 degrees., Place mashed potatoes in a greased casserole., Top with ham or other meat of choice., Whip cream until firm and fold in the cheese., Spread over meat and potatoes., Bake for 10-15 minutes at 450 degrees.
Svella Culla (Pickled Fish)


Ingredients:
coarse salt, salmon, white vinegar, brown sugar, pickle juice, sweet pickle juice, onion, bay leaves

Directions:
Fillet fish, remove skin, slice thin, layer into an open container with plenty of coarse salt between layers and a thick layer on top.  Cover with a tea towel or a breathable cloth, you do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off.  Leave for at least a month.
After a month dump the whole works into the sink and rinse, rinse, rinse, I let the water run into the container for an hour or so.  Cut into strips.  Make up the brine and make sure it cools well; you do not want to cook the fish by adding hot brine.  Layer in a glass gallon jar with onions, add the cooled brine.  Set in the fridge for a couple of weeks and enjoy!
Pigeon Peas and Coconut (Gandules Con Coco)


Ingredients:
olive oil, onion, garlic clove, oregano, thyme, cilantro, salt, chicken bouillon cube, water, coconut milk

Directions:
Heat olive oil in a pot. Add the onion, garlic, oregano, thyme, salt, and cilantro. Saute for 1 minute.
Add the boiled pigeon peas and cook over medium heat for 1 minute.
Add the chicken bouillon and 3 cups of water. Stir and bring to a boil over medium heat. Mash some of the pigeon peas with a potato masher.
Allow to boil until water is reduced by half - about 15 minutes.
Add the coconut milk and simmer over medium low heat until the mixture reaches a creamy consistency - about 20 minutes.
Serve hot over white rice.
Chicken and Orange Salad


Ingredients:
oranges, chicken breast fillets, celery ribs, spring onions, yellow capsicum, mayonnaise, honey, fresh parsley, pecans

Directions:
Peel the oranges over a small bowl so as to catch – and reserve - the juice; cut the flesh into segments and place in a separate bowl.
Stir in the cooked, shredded chicken, celery, spring onions and capsicum, and season to taste with salt and freshly ground black pepper.
Making the dressing: In a small bowl, mix all the ingredients together, including any reserved orange juice, until well-combined.
Arrange the salad leaves and chicken mixture between four plates and pour the dressing over the salad leaves and chicken mixture; and divide the pecan nuts between the four plates.