xiaoxl/recipe_data huggingface dataset:
Herbed Lentil Pilaf


Ingredients:
olive oil, red onion, ground coriander, garlic, basmati rice, lentils, spring onions, parsley, coriander leaves, mint, olive oil, currants, lemon juice, white wine vinegar, rice vinegar, sweet paprika, salt, black pepper

Directions:
In a large saucepan, heat the oil and cook the red onion, ground coriander and garlic over a low heat for 5 minutes, or until the onion has softened.
Stir in the rice and 2 cups of water (17 fl oz]. Cover the pan and bring to the boil.
Reduce the heat and simmer gently for approx 10 minutes, or until all the liquid has been absorbed.
Remove the pan from the heat, fluff the rice with a fork amd leave covered for another 10 minutes.
Meanwhile, make the dressing. In a glass jar with a lid, combine all of the dressing ingredients and shake vigorously to mix.
Add the rinsed and drained lentils to the rice along with the chopped spring onions and herbs. Pour over the dressing and mix well.
Indian Cauliflower With Potatoes


Ingredients:
potatoes, cauliflower, ghee, cumin seed, ground cumin, ground coriander, ground turmeric, cayenne pepper, hot green chili pepper, cumin seed, salt, fresh ground black pepper

Directions:
Boil the potatoes in their jackets and allow them to cook completely.  Day-old potatoes that have been refrigerated work very well for this dish.  Peel the potatoes and cut them into 3/4 inch dice.  I actually used mini red potatoes, and left their skins on.
Break up the cauliflower into chunky florets that are about 1.5 inches across at the head and about 1.5 inches long.  Soak the florets in a bowl of water for 30 minutes.  Drain.
Put the oil in a large, perferably nonstick, frying pan and set over medium heat.  When hot, put in the cumin seeds.  Let the seeds sizzle for 3-4 seconds.  Now put in the cauliflower and stir it for 2 minutes.  Let the cauliflower brown in spots.  Cover, turn heat to low, and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left.  Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chili, ground roasted cumin seeds, salt, and some black pepper.  Stir gently to mix.  Continue to cook uncovered on low heat for another 3 minutes or until the potatoes are heated through.
Saucy Slow Cooker Pork Chops
Category: main-dish
By S Rodriguez

This is a quick and easy slow cooker recipe that always pleases my family! I suggest serving this entree with rice.

Ingredients:
3 tablespoons olive oil
5  boneless pork chops, trimmed
1  onion, sliced
2  green bell peppers, sliced
1 (8 ounce) can tomato sauce
¼ cup brown sugar
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 ½ teaspoons salt
2 tablespoons cornstarch  (Optional)

Directions:
Heat olive oil in a large skillet over medium heat; cook pork chops in the hot oil until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker; top pork chops with onion and green peppers. Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat meat and vegetables. Cook pork chops on Low until tender, 6 to 8 hours. Transfer pork chops to a serving platter; tent with aluminum foil to keep warm. Whisk cornstarch into sauce until thickened; spoon sauce and vegetables over pork chops.

Prep time: 15 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 25 mins
Yields: 5 servings

Calories: 320.6
Fat: 15.2 g
Saturated fat: 3.7 g
Carbohydrates: 20.9 g
Sugars: 14.8 g
Dietary fiber: 1.8 g
Protein: 24.8 g
Cholesterol: 59.1 mg
Sodium: 994.6 mg
Crunchy Chicken and Rice Casserole


Ingredients:
chicken, olive oil flavored cooking spray

Directions:
Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
Mix all ingredients except chicken in 8x8-inch baking dish.
Add chicken to dish and stir.
Crumble crackers on top of chicken.
Lightly spray top of casserole with cooking spray.
Bake uncovered at 350°F for 30-40 minutes.
Macritchie's Fried Brussels Sprouts


Ingredients:
Brussels sprouts, olive oil, garlic clove, sweet basil, salt, pepper, lemon juice

Directions:
Check brussels sprouts for old, tough outer leaves and remove. Slice them in half, especially if they are larger than golf balls.
Heat the olive oil in a large skillet on medium to medium high heat. Add the sprouts.
Fry the sprouts, making sure both sides are browned. Sear them so they are quite dark, then reduce the heat and continue to cook about 5 minutes, shaking the pan periodically.
Add the garlic and when the pan has cooled to medium low heat. Then add the basil, salt and pepper.
Spill a little water in the pan, enough to make a steam, and cover with a lid for the last three minutes to be sure the sprouts are tender.
Put in a serving dish and sprinkle with a little lemon juice if desired.
Potato - Herb Waffles


Ingredients:
potato, butter, eggs, flour, whole wheat flour, rolled oats, baking powder, salt, sugar, dried parsley, fresh chives, green onion, fresh thyme leave

Directions:
Preheat the waffle iron and grease well with spray oil.
In a bowl, beat together potatoes, butter, eggs and milk until well mixed.
Add the flours, oats, baking powder, salt, sugar, parsley, chives, green onion and thyme. Stir to mix well.
Cook waffles 6-8 minutes (they take longer than “regular” waffles]. Serve hot with sour cream or plain yoghurt.
Chicken Alfredo and Rice Casserole


Ingredients:
low-fat alfredo sauce, milk, cooked white rice, wild rice, red sweet pepper, fresh basil, dried basil, butter

Directions:
*This recipe uses rice that has been already cooked.  I cook mine the day ahead, or just make it before starting this recipe.*.
Preheat oven to 350 degrees F.  In a large bowl, combine pasta sauce and milk.  Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil.  Transfer to 1 1/2-quart baking dish.
Bake, covered, 30 minutes.  Uncover and stir.  Combine bread crumbs and melted butter; sprinkle on top of the casserole.  Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown.  Let stand 5 minutes before serving.
Deviled Eggs with Horseradish
Category: appetizers-and-snacks
By enovovesky

Deviled eggs with a horseradish kick.

Ingredients:
12  eggs
½ cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoons chopped fresh dill
½ teaspoon dry mustard
¼ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs and cool under cold running water; peel eggs. Slice each egg in half lengthwise. Remove yolks and transfer to a medium bowl. Place egg whites on a serving platter. Mash yolks with a fork. Stir in mayonnaise, horseradish, dill, dry mustard, salt, pepper, and paprika. Spoon equal amounts into egg whites.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 24 deviled eggs

Calories: 139.4
Fat: 12.3 g
Saturated fat: 2.6 g
Carbohydrates: 1 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 189.5 mg
Sodium: 178.5 mg
California Coleslaw


Ingredients:
cabbage, raisins, dried cranberries, green onion, low-fat plain yogurt, light mayonnaise, Dijon mustard, dill weed

Directions:
Combine all the salad ingredients in a large bowl., Combine the dressing ingredients and blend well., Pour dressing over salad, add salt and pper to taste, toss and serve.
Pork Schnitzel With Dill Sauce


Ingredients:
all-purpose flour, seasoning salt, pepper, eggs, 2% low-fat milk, paprika, chicken broth, all-purpose flour, dill weed, sour cream

Directions:
Flatten pork cutlets to 1/4-inch thickness.
Combine the flour, seasoned salt and pepper in a shallow bowl.  In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
Heat oil in a large skillet.  Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender.  Remove to a serving platter; keep warm.
Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits.  Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil].
Pour sauce over pork.
Royal Persian Lamb


Ingredients:
garlic cloves, gingerroot, water, boneless lamb shoulder, cardamom pods, cloves, cinnamon stick, ground coriander, ground cumin, cayenne pepper, salt, garam masala

Directions:
Put the garlic, ginger and almonds and 6 tablespoons of water into the container of an electric blender.  Blend until you have a paste.
Put the oil in a wide, heavy, preferably non-stick pan and set over 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 120 ml of water. Bring to a boil.  Cover and turn heat to low and simmer or cook in a preheated oven (180 C], for 1.5 hour until the meat is tender.  Stir frequently during this cooking period.  Skim off any fat that floats to the top.  Sprinkle in the garam masala and mix.
Note:  The whole spices in this dish are not meant to be eaten.
Persian Curries are served traditionally with flat bread only but we have found that it is perfect with rice or a delicate alternative would is freshly buttered cus cus.
Mahi-Mahi With Blood Orange, Avocado and Red Onion Salsa


Ingredients:
oranges, orange, avocado, red onion, fresh lime juice, olive oil, mahi mahi fillets

Directions:
Using a small sharp knife, cut peel and white pith from orange,  Working over small bowl, cut between membrane to release segments.
Add Avocado, onion, jalapeño and lime juice to bowl with orange; stir gently to blend. Season salsa to taste with salt.
Heat oil in heavy medium skillet over medium-high heat. Sprinkle fish with salt and pepper.  Add fish to skillet and sauté until brown and cooked through, about 5 minutes per side.
Place one fillet on each of the 2 plates.  Spoon salsa over fish and serve.
Bayou Sam's Bourbon Chicken


Ingredients:
chicken thighs, soy sauce, veal demi-glace, honey, molasses, Bourbon, dark brown sugar, garlic powder, ground ginger, white wine, cayenne pepper, white pepper, sea salt

Directions:
Cut chicken into bite size pieces and place in a bowl.
Mix all the sauce/marinade ingredients (except white wine and demi-glace] well and pour half over chicken. Reserving the other half for sauce. Cover and refrigerate (stirring often] for several hours (best overnight].
Two methods of preparation.
The best method is to heat a flat griddle on your grill to high heat, drizzle a little peanut oil just before placing chicken down. Drain marinated chicken and cook a couple minutes on each side or stir frying. Getting a good char on the edges adds to the flavor, so let it set a minute or two.
Heat reserved sauce that was set aside, adding the white wine and demi-glace, stir to incorporate well.  Low simmer about 10 minutes. Serve as a dipping sauce, pour on dirty rice or Orzo.
Or.
Second method is bake chicken at 375 for 50 minutes in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into reserved sauce, add white wine and demi-glace and low simmer 10 minutes.
Great with Lemon Pepper Parboiled Rice and Soul Beans.
Sauce is also great reduced and used as a drizzle with grilled scallops.
Lemon Poppy Seed Muffins I
Category: bread
By Karen Gibson

Very moist and so delicious.

Ingredients:
2 cups all-purpose flour
¾ cup white sugar
¼ cup poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2  eggs
1 cup lemon flavored yogurt
¼ cup vegetable oil
1 tablespoon grated lemon zest
⅓ cup lemon juice
3 tablespoons white sugar

Directions:
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a muffin tin. Combine the flour, 3/4 cup white sugar, poppy seeds, baking powder, baking soda and salt. In a separate bowl mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined. Do no overmix! Spoon batter evenly between the prepared muffin cups. Bake at 400 degrees F (205 degrees C) for 20 minutes. Combine the lemon juice with the remaining 3 tablespoons white sugar. Stir into sugar dissolves. Once the muffins are baked pierce the tops several times with a toothpick. Slowly pour about 1 tablespoon of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the tin.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 224.6
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 36.7 g
Sugars: 19.9 g
Dietary fiber: 0.9 g
Protein: 4.8 g
Cholesterol: 31.3 mg
Sodium: 309.8 mg
Easy and Delicious Peanut Butter Fudge


Ingredients:
butter, brown sugar, half-and-half cream, peanut butter, vanilla, confectioners' sugar

Directions:
Sift the confectioners sugar to avoid any small lumps in the fudge; set aside.
Melt the butter in a medium heavy saucepan over medium heat.
Stir in the brown sugar and half and half cream; bring to a boil stirring to combine all ingredients.
Once the mixture is at a full boil allow to boil for 2 minutes.
Remove from heat and stir in vanilla and peanut butter until smooth.
Stir in the sifted confectioners sugar until combined (this may take a few minutes].
Pour into an 8 x 8-inch pan.
Chill until firm.
Cut into small squares.
Delicious!
Tomatillo Soup
Category: soups-stews-and-chili
By Holly

This is a great soup that can be spiced up or tamed down depending on your individual taste.  Keep in mind that you if can not purchase fresh tomatillos at your local grocery store you can substitute with canned tomatillos, drained and chopped. Try garnishing with sour cream, as indicated in the recipe. Top with a leaf of cilantro.

Ingredients:
2  skinless, boneless chicken breast halves - pounded thin
3 tablespoons olive oil
1  onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2  jalapeno peppers, seeded and minced
4 cups chicken stock
¼ teaspoon cayenne pepper
½ teaspoon hot pepper sauce
2 tablespoons chopped fresh cilantro
¼ cup sour cream  (Optional)
salt to taste
ground black pepper to taste

Directions:
Heat oil over high heat in a large saucepan or Dutch oven. Saute chicken in oil until both sides are browned, approximately 2 minutes per side.  Remove the chicken, and set aside. Add onions and garlic to saucepan, and saute until golden.  Stir in the tomatillos, jalapeno peppers, and broth.  Bring to a boil.  Reduce heat, cover the pot, and simmer for about 15 minutes. Puree vegetables in batches in a blender or food processor.   Return to pot, and reheat.  At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce. Slice the chicken into thin slices, and  then shred.  Stir into soup.  Season to taste with salt and pepper. When ready to serve, stir in the minced cilantro and ladle into bowls.  Put a dollop of sour cream on top of each portion, and let it melt a bit.  Top each dollop with a single cilantro leaf, and serve immediately.

Yields: 6 servings

Calories: 159.1
Fat: 10.1 g
Saturated fat: 2.4 g
Carbohydrates: 7.4 g
Sugars: 4 g
Dietary fiber: 2 g
Protein: 10.5 g
Cholesterol: 27 mg
Sodium: 43.3 mg
Asparagus (Or Broccoli) and Fontina Cheese Soup


Ingredients:
butter, extra virgin olive oil, yellow onion, celery, garlic clove, water, chicken broth, flour, kosher salt, ground black pepper, yukon gold potatoes, fresh asparagus, half-and-half, soy sauce, Fontina cheese, parmesan cheese

Directions:
Melt butter & oil in heavy cooking pot, over med-high heat.  Sauté onions and celery until tender (~4 min.].  Add garlic and sauté ~30 seconds (don't scorch – gets bitter].  Add flour, stirring constantly for 1 minute, to cook out raw flour taste.  Add water, broth, and Knoor soup base (or substitute bouillon].  Stir until smooth.  Bring to a gentle boil.  Boil for 2 minutes to set the thickening.
Add diced potatoes, chopped asparagus (or broccoli], salt, and pepper.  Reduce heat to med-LOW and simmer for ~25 minutes.
Puree about ¾ of the soup in a blender in small batches.  (Hot soup expands when blended, so fill blender only about 2/3 way full!].  I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
Return blended soup to pot.  Stir in half-and-half, soy, and cheeses.  Simmer (do NOT BOIL] 5-10 more minutes – stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt – cheese, soup base, and broth are already somewhat salted].
Peach Melba Mousse


Ingredients:
raspberries, peach brandy, granulated sugar, unflavored gelatin, salt, fresh lemon juice, heavy cream

Directions:
Puree peaches and raspberries with peach brandy in a blender or the bowl of a food processor fitted with a steel blade (or use blender].
Add sugar, gelatin, almond extract, salt and lemon juice, and blend well.
Whip cream to soft peaks; fold into peach mixture and refrigerate for 1 hour or until just beginning to set.
Beat egg whites until stiff.
Stir half of whites into mousse, blending well.
Fold in remaining egg whites, making sure there are no lumps.
Spoon into individual dessert glasses or a serving bowl.
Chill for 4 hours.
To serve, drizzle a few drops of peach brandy over each portion.
Apple Bundt Cake


Ingredients:
whole wheat flour, white flour, sugar, baking soda, cinnamon, clove, nutmeg, apples, carrot, raisins, plain nonfat yogurt, skim milk, vanilla extract

Directions:
Preheat oven to 350 degrees; if using a bundt pan, spray with nonstick cooking spray and set aside; if preparing as muffins, line 2 12-cup muffin tins with cupcake liners.
Combine all dry ingredients in a large bowl and set aside.
Shred apples and carrots in a food processor with a shredding disk, or using a hand-grater if a food processor is unavailable.  Add raisins to mix and set aside.
Mix eggs, vanilla, milk, and yogurt together using an electric mixer and beat until well combined.  Slowly add in dry ingredients and continue to mix until combined.
Add apples, carrots, and raisins to batter and stir until incorporated.
If using a bundt pan, pour batter into pan and bake for 40 minutes or until a tester inserted in the middle comes out clean.
Vegetable Surprise (Stir Fry)


Ingredients:
soy sauce, Tabasco sauce, vinegar, sugar, ketchup, cornstarch, garlic cloves, carrot, bamboo shoot, mushroom, celery, zucchini, bean sprouts, scallions, sugar, salt, cornstarch, eggs, salt, pepper

Directions:
Combine sauce ingredients and bring to a boil.  Cook till thickened.  Keep warm.
Heat skillet or wok with 1 1/2 T oil over high heat.
Add garlic and stir for 10 seconds.
Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
Add remaining vegetables and continue stirring for another minute.
Add sugar, sesame oil, salt and stock.  Cover and cook 1 minute.
Add cornstarch and stir to thicken.
Mound on a platter.
Combine eggs, salt and pepper.
Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
To serve, lay omelet over vegetables on platter and cover with sauce.
Cut into wedges like a pie.
I served this over cooked rice.
Sadie's Buttermilk Biscuits
Category: bread
By PTRICK

This country fair award-winning recipe was perfected by my grandmother on the northern Canadian prairies. Sadie's advice - leave little chunks of lard the size of peas when cutting the flour in. Can be served at breakfast, lunch, or dinner.

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
4 teaspoons baking powder
1 cup lard
2 cups buttermilk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Whisk together flour, salt, baking soda, cream of tartar, and baking powder. Cut lard into flour mixture using a pastry blender until crumbly; stir in buttermilk. Turn mixture onto a floured surface and knead just a few times to form a moist dough. Roll dough out 1-inch thick; cut biscuits with a cookie cutter or round glass. Place biscuits on an ungreased baking sheet. Bake in the preheated oven until tops are golden, about 12 minutes.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 18 biscuits

Calories: 215.7
Fat: 11.9 g
Saturated fat: 4.7 g
Carbohydrates: 22.9 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 11.9 mg
Sodium: 336.7 mg
Maple Walnut Scones
Category: bread
By Sandie

Delicious with coffee or tea.  Instead of pancakes or waffles for breakfast, serve these scones warm with or without butter and maple syrup (very sweet).

Ingredients:
1 cup chopped walnuts
1 ¾ cups all-purpose flour
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
1  egg
¼ cup half-and-half
1 teaspoon maple extract
½ teaspoon vanilla extract
½ cup confectioners' sugar
2 teaspoons hot water
⅛ teaspoon maple flavored extract

Directions:
Set oven rack to lower center of oven. Preheat oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the preheated oven for 3 to 5 minutes.  Cool. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in the flour mixture to coat. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in the half-and-half, 1 teaspoon maple extract, and vanilla extract. Stir the dry ingredients into the wet ingredients, mixing just until blended, switching from a spoon to your hands as the mixture comes together. Place dough in refrigerator for 10 minutes. Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4 inch circle. Cut into 8 wedges. Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks. Stir together the confectioners' sugar, hot water, and 1/8 teaspoon maple extract. Drizzle on scones to glaze.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 scones

Calories: 371.1
Fat: 19.9 g
Saturated fat: 7.1 g
Carbohydrates: 43.7 g
Sugars: 20.5 g
Dietary fiber: 1.7 g
Protein: 6.2 g
Cholesterol: 48.9 mg
Sodium: 239.1 mg
Swiss Bliss


Ingredients:
butter, mushroom, green pepper, diced tomatoes, salt, fresh ground pepper, cornstarch, fresh parsley

Directions:
Spread center of aluminum foil with butter.
Cut steak into serving portions.
Arrange on foil, slightly overlapping.
Sprinkle with onion soup mix, mushrooms, green pepper, tomatoes.
Season with salt and pepper to taste.
Mix reserved juice from the tomatoes, A-1 sauce and cornstarch.
Pour over meat and vegetables.
Bring foil up over and double-fold edges to seal tightly.
Bake 2 hours in 350 oven.
Carefully roll back foil and garnish with parsley.
Note- During the last 1 1/2 hours, bake potatoes along side the meat packet and serve with this dish.