xiaoxl/recipe_data huggingface dataset:
Flat Rice Bread from Southern India: Uttapam


Ingredients:
basmati rice, white lentils, salt, sugar, baking soda, onion, diced tomato, green chili pepper, fresh cilantro leaves, ghee, fenugreek seeds, yellow lentils, ground turmeric, onion, asafoetida powder, diced tomato, eggplant, tamarind pulp, salt, sugar, curry leaves, mustard seeds

Directions:
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours
Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry
Sambhar (South Indian Lentil Curry]:
Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool
Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.
Slow-Baked Rice Pudding


Ingredients:
short-grain rice, caster sugar, caster sugar, milk, vanilla extract, sea salt, nutmeg, butter

Directions:
Preheat oven to 300f.
Mix rice, sugar, milk vanilla and salt.
Pour into greased baking dish.
Bake 2 hours, stirring occasionally.
Sprinkle with nutmeg and dot with pieces of butter about 5 minutes before fully cooked.
Allow 10 minutes cooling time before serving.
Cinnamon Chip Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, baking soda, unsweetened applesauce, margarine, eggs, pecans

Directions:
Heat oven to 350., Spray muffin tins with cooking spray., Cream margarine and sugar., Add applesauce and eggs., Combine dry ingredients and add to creamed mixture., Mix well, Add cinnamon chips and pecans., Fill muffin cups 2/3 full., Bake 18-22 mins., Cool 10 mins in pans and remove to wire rack.
Chili Apricot Pork Chops


Ingredients:
chili sauce, spicy brown mustard, water, salt, pepper

Directions:
In a small bowl, combine the preserves, chili sauce, mustard and water. Sprinkle pork chops with salt and pepper. Spoon glaze over both sides of pork.
Broil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Lemon-Blueberry Yeast Bread
Category: bread
By larkspur

This beautiful yeast bread took second place at the state fair. Featuring dried blueberries, lemon, and cardamom, it is unique and delicious. Try it and see!

Ingredients:
2 ¾ cups bread flour
1 (.25 ounce) package rapid rise yeast
½ teaspoon ground cardamom
¾ cup milk
¼ cup white sugar
¼ cup butter, softened
½ teaspoon salt
1  egg
cooking spray
½ cup dried blueberries
1 teaspoon finely grated lemon zest
½ teaspoon lemon extract
2 teaspoons milk
2 tablespoons sliced almonds
½ cup confectioners' sugar
2 teaspoons lemon juice

Directions:
Combine flour, yeast, and cardamom in a large mixing bowl. Combine 3/4 cup milk, sugar, butter, and salt in a small saucepan and heat to 115 to 120 degrees F (46 to 48 degrees C). Pour into flour mixture and beat using an electric mixer until just moistened. Add egg and beat until smooth. Stir in enough additional flour to form a soft, sticky dough. Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a bowl coated with cooking spray, turning dough once to coat top. Cover and let rise in a warm place until doubled in size, about 1 hour. Combine blueberries, lemon zest, and lemon extract in a small bowl. Set aside. Punch risen dough down. Turn out onto a lightly floured surface; knead fruit mixture into the dough. Divide dough into thirds. Roll each portion into a 16-inch long rope. Place ropes on a 15x10-inch baking pan coated with cooking spray. Cover and let rise until doubled in size, about 45 minutes. Lightly brush ropes with 2 teaspoons milk and sprinkle with almonds. Preheat the oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, about 20 minutes. Remove from the oven and transfer to a wire rack to cool, about 30 minutes. Combine confectioners' sugar and lemon juice in a bowl for glaze; drizzle over cooled bread.

Prep time: 40 mins
Cook time: 20 mins
Total time: 3 hrs 15 mins
Yields: 3 baguettes

Calories: 209.2
Fat: 5.6 g
Saturated fat: 2.8 g
Carbohydrates: 35.1 g
Sugars: 14.2 g
Dietary fiber: 1.3 g
Protein: 5 g
Cholesterol: 25 mg
Sodium: 138.4 mg
Tuna Pasta Salad With Yogurt Dill Sauce


Ingredients:
orzo pasta, green onions, green bell pepper, red bell pepper, roma tomato, kalamata olive, egg, fresh dill, fresh chives, celery seeds, Dijon mustard, fresh parsley, lemon juice, plain yogurt, tuna in water, parmigiano-reggiano cheese, salt, pepper

Directions:
Cook the pasta according to package directions, drain, rinse under cold water to quick chill, drain well and pour into large mixing bowl.
Stir in green onions, bell peppers, tomatoes, olives, egg, fresh herbs, mustard, and parsley; mixing well.
Add the lemon juice, yogurt, tuna and cheese, mix well; add salt and pepper to taste.  Garnish with a sliced bell pepper slice, sliced tomato or additional cheese if desired.
Serve immediately, if preparing to serve later, reserve 1/2 cup of the yogurt to add just before serving as the pasta will absorb the moisture when refrigerated.
Bread Crumb Pecan Balls


Ingredients:
brown sugar, pecans

Directions:
Preheat the oven to 350 degrees., Beat the egg whites until stiff., Add the sugar and the extract and mix well., Mix the nuts and breadcrumbs together and fold them into the eggs/sugar mixture., Shape into balls and place on a sprayed cookie sheet., Bake for about 20 minutes.
Stephan's Broiled Salmon Pesto
Category: world-cuisine
By Stephan Schwartz

This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold--the entire dish can be made a day in advance for cold  service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable.

Ingredients:
2 pounds salmon fillets
2  lemons
1 ½ cups pesto
½ cup white wine

Directions:
Lightly oil a baking pan large enough to accommodate the fish.  Place salmon in pan skin side down.  Run finger over flesh to make sure all bones have been removed.  Use pliers to pull out any that remain.  Squeeze juice of one lemon and white wine over fish.  Marinate 15 minutes. Preheat broiler. Coat the top side of the fish with thick layer of pesto.  It should be between an 1/8th to a 1/4 of an inch thick, and cover the surface of the fish. Place fish under the broiler about nine inches from heat source.  Broil for 8 to 10 minutes per inch of thickness, or until fish flakes and flesh is opaque.  Pesto should have formed a heavily browned crust. Remove from the oven, and set aside for a few minutes.  Squeeze half of second lemon over fish.  Slice remaining lemon half into thin slices.  Place lemon slices on individual servings, or arrange on the whole flank if serving at the table.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 916.9
Fat: 67.4 g
Saturated fat: 16.4 g
Carbohydrates: 12.7 g
Sugars: 0.3 g
Dietary fiber: 5.2 g
Protein: 62.6 g
Cholesterol: 163.9 mg
Sodium: 851.1 mg
Slim Chicken Parmesan


Ingredients:
boneless skinless chicken breast halves, extra virgin olive oil, garlic cloves, dry red wine, diced tomatoes, fresh mozzarella cheese, parmesan cheese, flat leaf parsley

Directions:
In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain.
Meanwhile, season the chicken with salt and pepper.  In a large skillet, heat the olive oil over medium heat.  Add the chicken and cook, turning once, until browned, about 8 minutes; transfer to a plate.
In the same skillet, cook the garlic over medium heat until golden, about 1 minute.  Add the wine, bring to a boil and cook for 1 minute.  Stir in the tomatoes and simmer until thickened, 8 to 10 minutes.  Return the chicken and any juices to the skillet, turning to coat.  Top each piece of chicken with some of the mozzarella and 1 teaspoon parmesan, cover and cook until the cheese is melted, about 2 minutes; transfer to a platter.
Add the pasta and parsley to the skillet, toss and season with salt.  Sprinkle with the remaining parmesan and serve alongside the chicken.
Keilbasa Veggie Casserole


Ingredients:
penne pasta, water, kielbasa, fresh spinach, tomatoes with basil, light sour cream, light cottage cheese, romano cheese, cheese

Directions:
Read box of pasta. Heat the instructed amount of water (and salt if you would like] to boiling in a large pot. Add pasta and cook according to package directions. It took 7 minutes for my pasta to cook. When finished, drain and rinse with cold water. Set aside.
Heat oven to 350.
Cut kielbasa into small "coins" and then cut the "coins" in half again. You can do this while pasta is cooking to save time but make sure you don't overcook the pasta.
Heat a large saucepan over Medium-High heat and add kielbasa. Cook until nicely browned on both sides. Remove to a plate.
Open tomatoes and lightly drain some of the liquid. You'll want to keep some but you don't want them to be soupy. Drain the remaining liquid into the pan that you used for the kielbasa. Turn heat to Medium.
Chop the remaining diced tomatoes until they are pretty smashed up. I used my Pampered Chef chopped buy you could use a food processor.
Add the tomatoes to the liquid in the pan. Heat until bubbly.
Add the fresh spinach and cook until wilted, about 3 minutes.
Stir in the sour cream and cottage cheese. Heat until slightly bubbly again.
Stir in the kielbasa and black beans. Heat until bubbly again.
Pour the entire mixture over the pasta and stir gently to coat.
Pour the mixture into a 9x13 glass baking dish.
Sprinkle with shredded Romano or Parmesan cheese.
Bake for 20-25 minutes or until heated through.
Serve with Parmesan.
Pumpkin Banana Gingerbread


Ingredients:
white whole wheat flour, baking soda, salt, ground ginger, ground cinnamon, ground nutmeg, ground cloves, pumpkin puree, egg, pure vanilla extract, unsulphured molasses, bananas, low-fat buttermilk, chocolate chips

Directions:
Preheat oven to 350F Lightly coat a 9 x 5 inch loaf pan with canola oil cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt, and spices.
In a large bowl, whisk together the pumpkin puree, egg, vanilla, and molasses. Whisk in the mashed bananas.
In a small bowl, whisk together the buttermilk and yogurt.
Add half of the dry ingredients into the wet and stir until almost fully moistened. Stir in half of the buttermilk and yogurt mixture. Stir in the remaining dry ingredients, followed by the remaining buttermilk and yogurt. Stir until just fully moistened. Fold in the chocolate chips, if desired.
Spoon batter into the prepared loaf pan, smoothing the top to create an even surface. Bake about 50 minutes - until a toothpick inserted into the center of the loaf comes out clean.
Bolognese Sauce


Ingredients:
extra virgin olive oil, red onion, garlic cloves, rosemary, sage, lean ground beef, red wine, black pepper, dried oregano, red pepper flakes, tomato sauce, spaghetti, parmigiano-reggiano cheese, parsley

Directions:
Add pasta in a large pot with salty boiling water and cook according to instruction.
In a large skillet over medium, heat oil. Add onion and sauté for 3 minutes. Add red pepper and sauté for another 3 minutes. Add garlic, rosemary and sage; sauté for 5 minutes.
Add meats and cook until brown; season with pepper and garlic salt. Add red wine and reduce liquid/fat until almost gone. Add sauce and season with oregano, Italian seasoning, chili flakes and more pepper.
Simmer sauce on low heat for 20 minutes. Toss cooked pasta; sprinkle with cheese and parsley.
Moo Shu Pork Tortillas


Ingredients:
canola oil, ground pork, red onion, ginger, garlic cloves, low sodium soy sauce, hoisin sauce, oyster sauce, sambal oelek, brown sugar, sesame seeds, tortillas, purple cabbage, carrot, green onion, cilantro, lime wedges

Directions:
In a large skillet over medium heat, add oil and when hot, add ground pork, onions and red peppers. Cook meat until no longer pink, about 5 minutes, breaking it down into small pieces.  Add ginger and garlic; sauté for 1 minute. Add soy sauce, hoisin, oyster sauce, sambal oelek and brown sugar. Stir well, taste and adjust if necessary before adding sesame seeds.
To assemble the tortillas; Place a little purple cabbage at the bottom of each tortilla followed by shredded carrots. Spoon pork mixture in evenly and top with more carrots and cabbage. Sprinkle with green onions and cilantro. Serve with lime wedges.
Slow Cooker Adobo Chicken with Bok Choy
Category: world-cuisine
By Chris Denzer

Paleo Filipino dish.

Ingredients:
2  onions, sliced
4 cloves garlic, smashed
⅔ cup apple cider vinegar
⅓ cup soy sauce
1 tablespoon brown sugar
1  bay leaf
ground black pepper to taste
8  skinless, bone-in chicken thighs
2 teaspoons paprika
1 large head bok choy, cut into 1-inch strips
2  green onions, sliced thinly

Directions:
Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs. Cover and cook on Low for 8 hours. Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

Prep time: 10 mins
Cook time: 8 hrs 5 mins
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 458
Fat: 23.1 g
Saturated fat: 6.4 g
Carbohydrates: 20.8 g
Sugars: 10.3 g
Dietary fiber: 4 g
Protein: 40.4 g
Cholesterol: 128.3 mg
Sodium: 1394.5 mg
Tiffany's Chocolate Chip Cookies
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Classic chocolate chip cookies bake up browned and tender on sheets of parchment paper.

Ingredients:
Reynolds® Parchment Paper
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon  (Optional)
1 cup butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2  eggs
2 teaspoons vanilla extract
1 (12 ounce) bag semi-sweet chocolate chips
1 cup coarsely chopped nuts

Directions:
Preheat oven to 350 degrees F. Line cookie sheets* with Reynolds Parchment Paper; set aside. On another sheet of Reynolds® Parchment Paper, combine flour, baking soda, salt and cinnamon; set aside. Beat together butter, brown sugar and granulated sugar in a large mixing bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla. Add flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop by rounded tablespoons onto parchment-lined cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool.

Yields: 4 dozen cookies

Calories: 274.3
Fat: 15.4 g
Saturated fat: 7.9 g
Carbohydrates: 33.5 g
Sugars: 21.1 g
Dietary fiber: 1.7 g
Protein: 3.5 g
Cholesterol: 35.8 mg
Sodium: 252.2 mg
Sweet Sesame Bananas


Ingredients:
sesame seeds, limes, juice of, bananas, sugar, water

Directions:
In a dry skillet, toast the sesame seeds until golden. Set aside.
Squeeze lime juice over banana slices and set aside.
In a heavy saucepan, heat the sugar and water over a slow, even heat until the temperature reaches about 235*F. on a candy thermometer and the mixture forms threads. The syrup should be thick and bubbling.
Remove from the heat.
Butter a sheet of waxed paper.
Dip the banana slices into the syrup, place them on the waxed paper.
sprinkle them with the sesame seeds.
Serve immediately. Enjoy!
Table Top S'mores


Ingredients:
honey, molasses, vanilla extract, eggs, all-purpose flour, wheat flour, granulated sugar, baking powder, kosher salt, ground cinnamon, marshmallows, powdered sugar, granulated sugar, light corn syrup, gelatin, orange

Directions:
For the batter:
Preheat the oven to 375 degrees F.
In a bowl, combine the milk, honey, molasses, vanilla and eggs. In a separate bowl, combine the all-purpose flour, wheat flour, rye flour, 1 1/3 cup of sugar, baking powder and salt.
Mix the wet ingredients into the dry and mix until completely incorporated. Work until a dough forms and it comes together in a ball. Do not overwork. Freeze any extra dough for future use.
Combine the remaining sugar and cinnamon for the topping.
Roll out the dough to a thickness of approximately 1/8-inch. Dock dough and cut with a rippled edge pasta cutter to make 20 graham crackers. Place the crackers on parchment paper, dust with the cinnamon sugar and bake until the edges are golden brown, about 8 minutes.
To assemble:
Layer 1 graham cracker, 1 piece of chocolate, 1 marshmallow and top with another graham cracker and enjoy.
Orange Marshmallows:
Line a baking sheet with parchment paper and lightly dust with powdered sugar.
Combine the granulated sugar, corn syrup and 1/2 cup cold water together in a heavy-bottomed pot with a candy thermometer. Bring to a boil and cook to a temperature of 235 degrees F, (soft ball stage of caramel].
While the sugar is cooking, add the egg whites to the mixer. Dissolve the gelatin in 1/4 cup cold water and reserve.
Once the sugar reaches 235 degrees F, immediately remove from the heat and stir in the gelatin. Turn on the mixer to high speed while the gelatin is dissolving. With the mixer running on high, whip the egg whites to soft peaks and then stream the hot sugar into the egg, building an emulsion as you combine the two. If the stream is too fast, the egg will break.
Once all the sugar has been incorporated into the egg, a meringue is formed. Add the orange zest and whip the meringue until it is just below body temperature. Once the meringue has reached the correct temperature, stop the mixer and place the meringue into a pastry bag and pipe onto prepared baking sheet. Coat the tops of the marshmallows with another thin dusting of powdered sugar after piping. Let the marshmallow air dry for 2 hours. Store all unused marshmallows in an airtight zip lock bag with a liberal amount of powdered sugar. The sugar is to keep the marshmallows from sticking together.
Chocolate Bark:
Melt the chocolate in a bowl over hot water. Pour the melted chocolate on a parchment lined baking sheet or counter top into one large sheet about 1/8 inch thick. Cool to room temperature and break into large pieces.
Cauliflower Split Pea Soup With Indian Spices


Ingredients:
olive oil, bay leaf, onion, ginger, kosher salt, black mustard seeds, cumin, turmeric, cauliflower, vinegar, ground coriander, red chili powder, sugar, salt, water, fresh cracked pepper

Directions:
Place large saucepan over medium heat and add oil and bay leaf.
Once oil is hot add onion and ginger with kosher salt.
Add mustard seeds, cumin, and turmeric and mix onion, continuing to saute it until it is clear and begins to caramelize.
Mix in cauliflower and allow to saute slightly, for 2-3 minutes, then add in chicken stock and split peas.  Add enough water up to the level of the split peas and cauliflower.
Bring to a boil, then bring down heat to simmer.
Add sugar, chilli powder, coriander, vinegar, and and cover.
Allow to simmer for 1-2 hours, mixing frequently.  Soup is cooked adequately when cauliflower and split peas have broken down completely and combination resembles oatmeal consistency.
Puree well in blender, then may return to heat to simmer until serving time.
Salt before serving.
Note, soup will be concentrated and thick, which makes it good to store in separate containers and add water prior to reheating. If soup is too thick for desired consistency, may add water and mix gently prior to heating.
Thai Spicy Basil Chicken Fried Rice
Category: main-dish
By ErinInVegas

This is a staple of Thai cooking. Adjust the spices to your own tastes for a really great use for leftover rice!! I get the basil from a local Asian market. It has a different flavor than that of regular basil and makes all the difference in this recipe. It is fast and fairly easy to make, but requires constant stirring.

Ingredients:
3 tablespoons oyster sauce
2 tablespoons fish sauce
1 teaspoon white sugar
½ cup peanut oil for frying
4 cups cooked jasmine rice, chilled
6 large cloves garlic clove, crushed
2  serrano peppers, crushed
1 pound boneless, skinless chicken breast, cut into thin strips
1  red pepper, seeded and thinly sliced
1  onion, thinly sliced
2 cups sweet Thai basil
1  cucumber, sliced  (Optional)
½ cup cilantro sprigs  (Optional)

Directions:
Whisk together the oyster sauce, fish sauce, and sugar in a bowl. Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice.  Use the back of a spoon to break up any rice sticking together. Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 794.1
Fat: 22.1 g
Saturated fat: 3.4 g
Carbohydrates: 116.4 g
Sugars: 3.6 g
Dietary fiber: 3 g
Protein: 29.1 g
Cholesterol: 46.1 mg
Sodium: 469.1 mg
Punch Bowl Trifle


Ingredients:
crushed pineapple, instant vanilla pudding, cherry pie filling, bananas, mandarin oranges, Cool Whip, coconut

Directions:
Drain pineapple, reserving juice, set the pineapple aside.
Prepare cake in a greased 13 x 9 pan. Cool.
Meanwhile, prepare pudding according to package directions.
Cut the cake into 1 inch cubes, place half in a 6 quart punch bowl.
Top with half the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped tipping and coconut.
Repeat layers. Cover and chill for 6 hours or overnight.
Savory Pork Stir-Fry


Ingredients:
vinegar, soy sauce, garlic clove, ground ginger, chicken broth, water, cooked rice, toasted sesame seeds

Directions:
Slice pork across grain into 1/8-inch strips.  To save time, you can buy pork that is already cut in strips.
Marinate in vinegar, soy sauce, sesami oil, garlic and ginger for 10 minutes.
Heat vegetable oil in nonstick pan until hot.  Add pork and stir-fry for 3 to 5 minutes, until pork is no longer pink.
Add vegetables and chicken broth (or water].  Stir mixture, cover and steam util vegetables are crisp-tender.
Serve over hot cooked rice and sprinkle with toasted sesame seeds, if desired.