xiaoxl/recipe_data huggingface dataset:
Pea Curry With Carrots and Potatoes


Ingredients:
mustard seeds, fenugreek seeds, onion, garlic cloves, fresh ginger, carrots, russet potatoes, dry mustard, ground turmeric, ground coriander, ground cumin, garam masala, vegetable broth, white wine, water, cayenne pepper, cornstarch, water, fresh parsley, cilantro

Directions:
First, take out a nice-sized saucepan and heat oil to medium heat.
Add mustard seeds and fenugreek seeks and fry for about 25 seconds.
Add onion and garlic and sauté for 4 minutes until onions begin to soften.
Add your ginger, peas, carrots, potatoes and spices, and allow the ginger and spices to become very fragrant (just a minute or two].
Add your broth, wine and water and allow mixture to come to a boil.
Reduce heat and simmer covered until vegetables are soft.
Combine the cornstarch and water in a bowl.
Turn heat up a bit and bring to a slight boil, and add your cornstarch mixture; stir until a bit thickened (wont take very long].
Add your tomato soup and parsley and allow to heat through; approximately 3-4 minutes.
Serve with basmati rice or flat breads.
I like to eat this with chappati and soak the chappati in the curry "gravy".
ENJOY!
Cow Punching Chili and Dumplings


Ingredients:
ground beef, onion, tomatoes, tomato sauce, chili powder, salt, chili beans, flour, baking powder, salt, milk, egg

Directions:
Make up chili (cook all in one pot] and simmer until right before serving time (I simmer 1-2 hours].  Add dumplings 15 minutes before serving.
For dumplings, combine flour, flakes, baking powder and salt.  Mix milk with egg and oil and add to above.  Stir to moisten.  Let stand several minutes.  Place spoonfuls on Chili, cover tightly, and cook 15 minutes.
Fresh Strawberry Tart
Category: desserts
By Chef John

This free-form strawberry tart in a buttercrust pastry is thickly glazed and beautiful. You can use a tart pan, but going free-form is kind of fun. Be sure to use perfectly ripe, sweet strawberries.

Ingredients:
1 (8 ounce) ball sweet pastry dough
1 (8 ounce) package cream cheese, room temperature
2 tablespoons creme fraiche
2 tablespoons white sugar
1  large egg yolk
¼ teaspoon salt
¼ teaspoon vanilla extract
½ teaspoon grated lemon zest
1 pound fresh ripe strawberries, hulled, halved
¼ cup apricot jam
2 teaspoons water

Directions:
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to prepared baking sheet. Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of the dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers. Use a fork to "dock" the bottom surface, covering it with tiny holes to prevent the dough from bubbling up as it bakes. Bake in preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven. Place cream cheese, creme fraiche, egg yolk, sugar, salt, vanilla, and lemon zest in mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture). Transfer filled tart to oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries. Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on the cheese layer. Place apricot jam and 2 teaspoons water in saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to serving plate.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 10 mins
Yields: 1 12-inch tart

Calories: 320.4
Fat: 18.7 g
Saturated fat: 8.6 g
Carbohydrates: 33.8 g
Sugars: 18.6 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 61.5 mg
Sodium: 297.4 mg
Keyshawn's Mom's Candied Yams


Ingredients:
sweet potatoes, white sugar, dark brown sugar, unsalted butter

Directions:
Peel potatoes and cut into 2 inch cubes.
Place potatoes in large pot, cover with sugar, brown sugar and butter cook over medium heat until potatoes are for tender (approx 20 mins] but not mushy.
Tiger Cookies


Ingredients:
butter, sugar, brown sugar, egg, rolled oats, chocolate chips, flour, baking soda, salt, vanilla extract

Directions:
Preheat oven to 325 degrees.
Cream together butter and sugar until light and fluffy.
Add egg, then vegetable oil, mixing well after each addition.
Add oats, Frosted Flakes, coconut, and chocolate chips, stirring well.
Mix flour, baking soda, and salt together in a separate bowl, then add to batter.
Add vanilla and mix well.
Form into walnut size balls and place on ungreased cookie sheet.
Flatten with a fork dipped in water.
Bake for 14 minutes.
Allow to cool on cookie sheet for a couple of minutes before removing.
Chili - Maso Style


Ingredients:
beef chuck, olive oil, beef broth, Worcestershire sauce, crushed tomatoes, canned red kidney beans, canned black beans, frozen corn, chili powder, hot paprika, cumin, ground black pepper, salt, garlic powder, cinnamon

Directions:
Preheat oven to 325 degrees F.
Cut beef roast into 1 inch cubes.
Heat olive oil in a braising pan on medium high.
Brown the beef cubes until nicely brown on all sides.
Add beef broth, Worchestershire sauce and place braising pan in oven for 3.5 hours or until the beef easily pulls apart into strands.
Move braising pan to range top on medium and add rest of ingredients, stirring frequently.
When hot serve or refrigerate overnight, letting the flavors meld even more.
Serve with toppings of: grated cheddar cheese, sour cream (or I like plain Greek yogurt], small macaroni for a chili-mac or chopped onions (which I don't like, since it kills some of the more subtle flavors, but lots of people like the taste of onions.].
Iced Hazelnut Coffee


Ingredients:
brewed coffee, hazelnut-flavored coffee, skim milk, sugar, sugar

Directions:
Pour 6 cups brewed coffee into ice cube trays; freeze until firm.
Combine hazelnut-flavored coffee, milk, and sugar; stir until sugar dissolves.
Pour over coffee ice cubes and serve immediately.
Light Herbed Cheese Spread


Ingredients:
low fat cottage cheese, light cream cheese, fresh chives, parmesan cheese, garlic, dried marjoram, dried basil, ground black pepper, fresh parsley

Directions:
Place the cottage cheese in a food processor and blend until very smooth.
Add the cream cheese and blend briefly to combine.
Transfer to a medium bowl.
Mix in the chives, parmesan cheese, garlic, marjoram, basil, pepper and 3 tablespoons of the parsley.
Place in a small decorative bowl and sprinle with the remaining 1 tablespoon of parsley.
Chinese 5 Spice


Ingredients:
szechwan pepper, ground cinnamon, ground cloves, ground fennel, star anise

Directions:
Combine all ingredients in small airtight container., Store in a cool, dry place.
Mushroom-Stuffed Beef Tenderloin


Ingredients:
bacon, fresh mushrooms, onions, garlic cloves, fresh parsley, beef tenderloin, butter, margarine, parmesan cheese

Directions:
In a skillet, cook bacon until crisp.
Remove bacon; crumble and set aside.
Drain skillet, reserving 1 tablespoon drippings.
In the drippings, saute the mushrooms, onion and garlic until tender.
Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
Pinch meat together along the seam and secure with toothpicks.
Combine butter with Parmesan cheese and brush over top and sides of meat.
Press the remaining bread crumbs onto butter mixture.
Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done].
If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
Let stand for 10 minutes, then remove toothpicks before slicing.
Chicken, Lemon and Leek Pot Pie


Ingredients:
olive oil, chicken thighs, carrot, leek, celery rib, garlic cloves, thyme, flour, wine, lemon juice, pepper, salt, puff pastry, egg

Directions:
chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast.
Using a skillet or large frying pan cook the chicken in the oil  in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side.
Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste.
Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown.
Serve and Enjoy.
Spicy Grilled Lamb Chops


Ingredients:
ground ginger, allspice, curry powder, oregano, tomato sauce, cider vinegar, garlic cloves, cayenne pepper, salt, black pepper, lamb chops

Directions:
place all ingredients, except lamb chops in sauce pan.  boil 10 minutes.
place lamb chops in deep glass dish and pour sauce over them.  marinate 1 hour.
preheat barbecue at med-high.
oil grill and add lamb chops.  cover and cook 6 to 7 minutes on each side.  after meat is seared, season well and baste with marinade durning cooking.
Vegetarian Fajitas


Ingredients:
zucchini, onion, black beans, corn, water, fresh cilantro, parsley

Directions:
Spray skillet with cooking spray and heat onions, bell peppers and zucchini over medium-high heat.  Cook until tender.
Stir in beans, corn, fajita seasoning and mix.
Bring to boil.
Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens.
Remove from heat and stir in cilantro or parsley.
Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.
Decadent A1 Swirl Corn Muffins #A1


Ingredients:
butter, milk, egg, corn, cherry tomatoes, cream cheese, salt, pepper, walnuts

Directions:
Preheat your oven to 400 degrees F and add liners to a standard muffin pan.
Prepare the muffins: In a large mixing bowl, combine the corn muffin mix with the melted butter, milk, and beaten egg until just combined. Add the corn kernels and stir to distribute.
Spoon batter into each liner until 2/3 full. Add 1/2 Tb of A1 steak sauce to the center of each, and use a knife or toothpick to swirl the sauce lightly through the batter. Bake the muffins for 12-16 minutes until done.
While your muffins cool: Combine the halved cherry tomatoes with the remaining A1 steak sauce and set aside to marinate.
Muffins not cool yet? Make your "frosting" by combining the goat cheese, cream cheese, salt, and pepper in a small bowl using a hand mixer or fork until smooth. Remove to a pastry bag or freezer bag for easy piping.
Now that your muffins are cool, you can assemble them: Pipe the cheese frosting first, then sprinkle with the chopped walnuts, and top with one or two of the marinated cherry tomato halves and a small drizzle of the A1 sauce. Serve with supper and enjoy!
Mini Chocolate Cheesecakes With Peanut Butter Filled DelightFull


Ingredients:
chocolate bars, cream cheese, granulated sugar, all-purpose flour, eggs, vanilla extract

Directions:
PREHEAT oven to 350° F.  Melt baking bar per package melting directions.  Set aside.
PLACE 36 2-inch foil bake cups on baking sheet(s] with sides.  Place one vanilla wafer, flat-side down, on bottom of each cup.  Place 4 DelightFulls morsels on top of each wafer.  Set aside remaining DelightFulls morsels.
BEAT cream cheese, sugar and flour in large mixer bowl until creamy.  Add eggs and vanilla extract; beat well.  Beat in melted chocolate.  Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
BAKE for 11 to 12 minutes or until just set.  Remove from oven to wire rack.  Let cool 10 minutes.  Top each cheesecake with 3 to 4 DelightFulls morsels.  Morsels will soften but will retain shape.  Cool completely.  Cover and refrigerate.  To serve, leave in foil cups or peel away foil and place in paper liners.
TIP: 1/3 less fat cream cheese (Neufchâtel] can be substituted for the regular cream cheese.
Ranchero Sauce


Ingredients:
cumin, extra virgin olive oil, onion, garlic, crushed tomatoes, water, red wine vinegar, salt, ground pepper, cilantro leaf, lime, Tabasco sauce

Directions:
Blacken the peppers under the broiler or top of a gas stove.
Place in a plastic baggie.
Toast the cumin in a saucepan until it begins to smoke.
Add the oil, onions and garlic.
Sauté for 2 minutes.
Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
Remove the skins from the peppers, seed, and coarsely chop them.
Add them to the saucepan.
Cook another 5 minutes or so until the sauce thickens slightly.
Pulse in a blender to desired consistency. Refrigerate for up to a month.
Serve hot or room temperature.
Zucchini Parmesan


Ingredients:
zucchini, olive oil, onion, garlic cloves

Directions:
Preheat oven to 325 degrees F.
In a large pot boil the zucchini until tender; drain.
Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well.
Pour the spaghetti sauce over the mixture and stir well.
Top with mozzarella cheese (use more or less depending on your preference].
Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Donair Meat Sandwiches


Ingredients:
lean hamburger, pepper, red cayenne pepper, oregano, paprika, onion powder, garlic powder, salt, canned milk, sugar, white vinegar, garlic powder, onion, tomatoes

Directions:
For Meatloaf: Combine all ingredients in a large bowl., Knead for 20 minutes., Shape into two tightly formed loaves., Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit., Cool loaves and slice thin., Meat can be frozen for future use., For Sauce: Stir canned milk, sugar and garlic powder until sugar is dissolved., Slowly add vinegar and continue mixing., Let sauce sit for at least one hour in refrigerator before using., For Sandwich: Heat thin sliced donair meat in a frying pan., Dip a pita bread in water and fry in frying pan to soften., Place a small amount of sauce on bread., Top with meat, chopped onions and tomatoes and finish off with more sauce., Roll up or serve open face on a plate.
Pork Tenderloin Cubano


Ingredients:
salt, ground black pepper, garlic cloves, yellow onion, dried oregano, unsulphured molasses, lime juice, dark rum

Directions:
Place the pork in a non-reactive container or plastic bag.
In a bowl, whisk together the salt, pepper, garlic, onion, oregano, molasses, orange juice, lime juice, and rum.
Pour the marinade over the pork, coating all surfaces.
Cover and refrigerate for 2 hours and as much as overnight.
Return to room temperature before cooking.
Grill method: Grill the tenderloins over hot coals, 4 inches from the heat source, about 5 minutes per side for medium-rare, basting with the reserved marinade.
Oven method: Roast the pork in a 400F oven for 20-25 minutes.
Let the meat rest for 5 minutes; then slice into 3/4 inch thick rounds and serve.
Hard Times Creamed Tuna
Category: seafood
By holly

Times were tough for my newly divorced mom in the 70's. I remember eating creamed tuna on toast with a green salad on the side at least weekly. It was one of my favorite meals, and I had no idea we were eating it out of necessity. Times aren't so tough now, but I still make this about once a month. It's great when you're in a hurry, or have limited supplies on hand. My kids love it too!

Ingredients:
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
1 (5 ounce) can chunk light tuna in water, drained and flaked
salt and ground black pepper to taste
4 slices bread, toasted, or to taste

Directions:
Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes. Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes. Ladle tuna mixture over toasted bread to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 213.9
Fat: 8.7 g
Saturated fat: 5.1 g
Carbohydrates: 19.9 g
Sugars: 5.4 g
Dietary fiber: 0.7 g
Protein: 13.4 g
Cholesterol: 32 mg
Sodium: 303.2 mg
Quinoa Granola


Ingredients:
quinoa, boiling water, banana, applesauce, cinnamon, nutmeg, salt, brown sugar, vanilla extract, walnuts

Directions:
In a large bowl mix quinoa and boiling water.
Add remaining ingredients.
Spread mixture evenly on a large cookie sheet.
Bake at 350 degrees stirring every 10 minutes for about 30 minutess or until slightly brown and crunchy. It's important the it is not still moist or it will not keep well.
When the granola is properly cooked you can store it at room temperature in a covered container just as long as you would regular cereal.
You can double or triple this recipe if you have a lot of mouths in your house. Just remember you'll have to bake it in several batches then because the layer you spread out should be fairly thin to bake through.
Also if you are interested in making a "raw" version of this you can dehydrate it instead of baking it until the desired crispiness is achieved.
Rhubarb Streusel Muffins


Ingredients:
brown sugar, egg, vanilla, flour, baking soda, baking powder, salt, buttermilk, rhubarb, pecans, walnuts, sugar, cinnamon, butter

Directions:
Mix brown sugar, oil, egg and vanilla., Sift together flour, baking soda, baking powder and salt., Add to dry ingredients along with buttermilk., Add rhubarb and chopped pecans., Pour into muffin cups., Mix sugar, cinnamon and butter and sprinkle mixture over top of unbaked muffins., Bake at 400 degrees for 20 minutes.
Copycat Applebee's Chicken Quesadilla Grande


Ingredients:
shortening, flour tortillas, chipotle hot sauce, lettuce, sour cream, green onions, salsa

Directions:
Brush one side of each tortilla with shortening.
Place one tortilla, shortening side down on work surface. Spread chipotle sauce evenly on one tortilla.
If chicken was not freshly grilled, then microwave chicken approximately 45 seconds, then distribute evenly on top of sauce on tortilla.
Evenly put Quesa Filling on top of chicken. Then, cover with the other tortilla, shortening side up.
Brown on griddle or in non stick pan evenly on both sides until internal filling is thoroughly heated.
Use shredded lettuce, sour cream, green onion and salsa as accompaniments. I like to add crumbled bacon on top.
Rib Eye Steaks With Fragrant Chile Rub and Salsa Butter


Ingredients:
kosher salt, paprika, dark brown sugar, dried ancho chile powder, ground cumin, ground black pepper, salsa, unsalted butter

Directions:
Pat steaks dry with paper towels, then scatter the chile rub over the steaks, patting it in with your fingers to adhere. Let the meat rest at room temperature as you heat the grill.
Oil a grill rack and arrange 4 to 5 inches from heat. Prepare grill for a hot fire or high temperature on a gas grill.
Grill steaks until darkly crusted, 3 to 4 minutes per side. Reduce heat to medium low (on a gas grill] or move steaks to low-heat area (for a charcoal grill], cover and grill for another 3 to 4 minutes for medium-rare to medium (135 degrees to 140 degrees].
Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes. Serve topped with generous dollops of Salsa Butter.
To prepare the Fragrant Chile Rub:  Combine all ingredients to blend.
For the Salsa Butter:  Bring the salsa to a boil in a small saucepan or skillet and cook until most of the liquid is gone. Remove from heat and whisk in the butter until the sauce is smooth. Serve warm.
Slow Cooker Chicken and Dumplings
Category: soups-stews-and-chili
By Janiece Mason

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!

Ingredients:
4  skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans  condensed cream of chicken soup
1  onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 8 servings

Calories: 384.6
Fat: 18 g
Saturated fat: 5.8 g
Carbohydrates: 37 g
Sugars: 6.2 g
Dietary fiber: 0.7 g
Protein: 18.1 g
Cholesterol: 44.8 mg
Sodium: 1244.6 mg
Quinoa and Raisin Salad Stuffed Tomatoes


Ingredients:
extra virgin olive oil, fresh lemon juice, sugar, salt, fresh ground pepper, water, quinoa, raisins, celery, red onion, fresh thyme, walnuts, tomatoes

Directions:
In a small bowl, whisk all dressing ingredients together; cover and chill until ready to use.
To prepare salad, bring water to boil in medium saucepan; stir in quinoa and simmer, covered, for 10 to 12 minutes.
Remove from heat and let stand until all liquid has been absorbed. Fluff with a fork then stir in raisins; let cool.
Transfer to a large bowl; add celery, onion, thyme and dressing. Toss to coat well.
Cover and chill for at least 1 hour or salad may be prepared to this point and held for 24 hours in refrigerator.
To serve, add walnuts to salad and stir well.
Remove thick slice from tops of the tomatoes and scoop out seeds with a small spoon (or melon baller].
Arrange on individual salad plates and fill with salad, spooning any extra onto plate around tomatoes.
Empanadas
Category: bread
By Rosina

Better make plenty - these disappear fast.  The unbaked dough may be frozen. The baked cookies may also be frozen.

Ingredients:
½ cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
⅓ cup white sugar
1 teaspoon ground cinnamon

Directions:
DAY BEFORE:  Cream butter and cream cheese together until smoothly blended. Beat in the flour.  Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week. AT BAKING TIME:  Remove dough from refrigerator 30 minutes before using.  Start heating oven to 375 degrees F (190 degrees C). Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter.  Place small spoonful of jam in center of each round, moisten edges with water. Fold round over and press edges together.  Bake on ungreased cookie sheet 15 to 20 minutes.  Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.

Yields: 2 1/2 dozen

Calories: 225.9
Fat: 10.3 g
Saturated fat: 6.4 g
Carbohydrates: 32.1 g
Sugars: 18.4 g
Dietary fiber: 0.7 g
Protein: 1.8 g
Cholesterol: 28.1 mg
Sodium: 84.1 mg