xiaoxl/recipe_data huggingface dataset:
Rogan Josh (Kashmiri Lamb Curry)


Ingredients:
ground coriander, cumin seed, white poppy seeds, garlic cloves, fresh ginger, onions, saffron strand, ghee, cardamom pods, ground turmeric, plain yogurt, tomatoes, garam masala, Kashmiri Garam Masala, salt, lean lamb, coriander leaves

Directions:
Paste:
Soak chillies in hot water, to cover, for 5 minutes.  Dry toast almonds, ground coriander, cumin and poppy seeds in pan over low heat until spices brown slightly and become aromatic.  (Shake pan so spices don't burn.] Place into a food processor with garlic, ginger, onions and chillies and blend until smooth. You may need to add a little of the chile soaking water to help the blending.
Dry toast the saffron strands in the small pan.  Be careful not to burn.  In a small bowl crush with the back of a spoon then add 2 tablespoons of boiling water to dissolve.  Add to the paste mix and set aside.
Curry:
Heat ghee in a large, heavy-based saucepan and fry cardamom pods, turmeric and paste mix and fry, stirring constantly, until ghee begins to separate from mixture.
Stir in yoghurt, a spoonful at a time.
Add tomatoes, garam masala and salt and fry, stirring, for 5 minutes.
Add lamb and stir over high heat to coat with with spices.
Reduce heat to very low, cover and cook for 1 hour or until the lamb is very tender. (It should not be necessary to add any liquid]. Stir occasionally to prevent spices from sticking to base of pan.
Serve sprinkled with coriander leaves and accompany with rice.
California Lime Chicken


Ingredients:
chicken breasts, salsa, Dijon mustard, lime juice, lime slices, cilantro leaf

Directions:
Line a baking pan or casserole dish with aluminum foil., Place frozen chicken breasts in pan., Mix together the salsa, mustard and lime juice., Pour over the chicken and spread it out somewhat evenly., Cover with aluminum and bake at 375 for 40 minutes., Remove aluminum and continue to back for an additional 30 minutes., Garnish with lime slices and cilantro and enjoy :].
Quick & Tasty Salami Roll-Ups


Ingredients:
cream cheese, seasoning salt

Directions:
Combine cream cheese, horseradish and seasoning salt. (Light or fat-free cream cheese also works well].
Spread 1 1/2 teaspoons of mixture on each salami slice.
Roll up and secure with toothpicks.
ANOTHER OPTION: Sometimes I mixed the cream cheese with 1 teaspoon of garlic, and 1/4 cup of shredded parmesan.
These are good with olives on the toothpicks.
Southern Fried Apples
Category: side-dish
By lscrisp

I have a very basic recipe to add some sweetness to breakfast or any meal. Serve garnished with additional cinnamon if desired.

Ingredients:
½ cup butter
½ cup white sugar
2 tablespoons ground cinnamon
4  Granny Smith apples - peeled, cored, and sliced

Directions:
Melt butter in a large skillet over medium heat; stir sugar and cinnamon into the hot butter. Add apples and cook until apples begin to break down, 5 to 8 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 369.4
Fat: 23.1 g
Saturated fat: 14.6 g
Carbohydrates: 44.9 g
Sugars: 39.3 g
Dietary fiber: 4.5 g
Protein: 0.8 g
Cholesterol: 61 mg
Sodium: 165.2 mg
New Orleans Chicken & Sausage


Ingredients:
chicken, andouille sausage, olive oil, red onion, red bell pepper, garlic cloves, chicken broth, barbecue sauce, thyme, red wine vinegar, bay leaves, butter, parsley

Directions:
Spice the chicken by sprinkling the creole spice and rubbing in for good penetration, pour olive oil into skillet at medium-high heat, when it's hot (not smoking] add chicken pieces and brown for 3 to 4 minutes each side. Put on platter to side, leave about 1 tablespoon from oil from skillet.
Add onions and peppers to remaining oil adding a dash of salt and pepper and cook for 3-4 Minutes until soft, add garlic and cook 1 minute longer then add the chicken broth, barbecue sauce, bay leaves, pepperoncini, thyme and vinegar and stir, add the chicken pieces skin side up and simmer partially covered over medium heat for 20 minutes.
In a separate pan slice the andouille sausage into 1/2 inch pieces and cook over medium heat to render out some of the fat, drain on paper towel, add to pot after after the 20 minutes of simmering and flip the chicken (skin side down] and simmer for an additional 15 minutes.
Skim oil from surface, take out bay leaves and add butter and parsley, serve over rice.
Bacon Cream Cheese Breadsticks


Ingredients:
cream cheese, cheddar cheese, bacon

Directions:
Fold out breadsticks and spread with cream cheese., Sprinkle with cheddar cheese and bacon pieces., Twist each and cut into 4 pieces., Bake at 350 degrees for approximately 20 minutes or until breadsticks are done.
Lentil Pilaf


Ingredients:
shallots, extra virgin olive oil, dry green lentils, bay leaf

Directions:
In a saucepan, brown shallot in oil.  Add lentils and stir well.  Add chicken stock and bay leaf.  Bring to boil.  Cover and let simmer at low heat about 45 minutes or until lentils are tender.  Add more stock is needed.  Drain if needed.  Add salt and pepper at the end of cooking.  Remove bay leaf.
You'll need half this recipe to do the Vegetable Lentil Cream/Soup.
Homemade Liquors
Category: drinks
By GOURMETFOX

This is an excellent base for homemade liquors. Substitute chocolate, coconut, or any flavoring desired for vanilla extract and you will have made a different flavor alcohol. Food coloring can also be added to the cooled mixture to add a bit of pizzazz to your alcohol drinks! Perfect for warming up parties during the winter holidays.

Ingredients:
½ cup sugar
¼ cup water
½ cup vodka
2 teaspoons vanilla extract

Directions:
In a saucepan, combine sugar and water. Bring the mixture to a boil, then reduce the heat to low and let simmer 5 minutes. Remove from heat and cool to room temperature. Pour vodka and vanilla extract into the room temperature mixture. Pour the liquor into a sealable decanter; seal and store for at least two weeks before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 cups

Calories: 114
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 16.8 g
Sugars: 16.8 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 0.6 mg
Warm Bacon Dressing for Spinach Salad


Ingredients:
bacon, red onion, cornstarch, cider vinegar, honey, hard-boiled egg, olive oil, button mushroom

Directions:
Combine spinach and mushrooms in salad bowl., Cook onion until translucent, in olive oil., Combine cornstarch, apple juice and cider vinegar together until well mixed., Add to skillet with onion and heat until boiling., While boiling continue to stir until mixture thickens slightly., Stir in honey., Pour hot dressing over spinach mixture and mix in well., Add boiled egg and bacon and toss thoroughly., Season to taste with salt and pepper.
Corn and Cheese Griddle Cakes (Arepas)


Ingredients:
yellow cornmeal, salt, fat free mozzarella cheese, butter, low-fat milk, fresh corn kernels, pico de gallo

Directions:
Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
Amaretto Chicken Soup


Ingredients:
chicken breasts, seasoned flour, Amaretto, milk, brown sugar, olive oil, onion, carrot, celery, parsley

Directions:
Cut chicken in half-inch cubes; dredge in seasoned flour; saute in clarified butter on high heat; deglaze with 1/2 cup Amaretto and put to the side.
Make mirepoix: Saute onion in olive oil until translucent; add carrot and celery; saute until soft and season to taste with salt and pepper.
Heat chicken stock and add the mirepoix; add the milk or cream. Cook until is has reduced by 25% and then add sugar, 1/2 cup amaretto and the chicken cubes.
Simmer 20 minutes, then add red pepper and serve, garnished with toasted almonds and chopped parsley if desired.
Butternut Squash and Barley Risotto


Ingredients:
low sodium chicken broth, olive oil, onion, pearl barley, fresh sage, dried sage, parmesan cheese, fresh parsley

Directions:
In a small saucepan, bring the broth to a boil.  Cover, and reduce heat to low.
Heat oil in a medium sized pot over medium heat.
Add onion and sauté until tender.
Add squash and sauté for another 3 minutes.  Add barley and stir for 2 more minutes.
Add 1/2 cup of the boiled broth, and chopped sage.  Simmer, stirring often until broth is absorbed, about 5 minutes.
Add remaining broth slowly, about 1/3 cup at a time, allowing it to be absorbed each time.
Cook barley until tender but still firm, about 35-40 minutes.
Remove from heat and stir in parmesan cheese and parsley.  Season with salt and pepper to taste.
Bar-Be-Que Pork and Beans


Ingredients:
tomato sauce, onions, ground beef, mustard, brown sugar, garlic clove, salt, pepper

Directions:
Brown ground beef in skillet over medium heat., Remove ground beef leaving the dripping in pan., Add to crock pot with tomato sauce and pork and beans., Stir well., Brown onion in drippings with minced garlic., Add to crock pot., Add the mustard, brown sugar, salt and pepper., Stir well., Let simmer for 2 hours in crock pot.
Banana Nice Cream


Ingredients:
bananas, coconut cream, coconut milk, cardamom powder, cinnamon, fresh ginger, vanilla bean, mango

Directions:
Place all ingredients into a food processor, and blend until pureed. You will have to occasionally press the mixture down with a spatula or spoon to help it along.
After a few minutes you will have a soft and creamy ice cream. Enjoy immediately, or for better results, place in a container and refreeze for 1 hour. Use an ice cream scoop to serve.
Crunchy Onion Cheeseburger


Ingredients:
ground beef, Worcestershire sauce, garlic powder, cheese

Directions:
Mix beef, 1 c fried onions, worcestershire sauce and garlic powder. Shape into 6 burgers.
Grill burgers about 10 minutes until cooked through in center.
Top each with 1 slice cheese. Cook 1 minute until cheese melts.
Serve burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining fried onions.
Bake Chicken and Cashews With That Rôtisserie Aroma


Ingredients:
chicken legs, spring onions, cashew nuts, converted white rice, canola oil, head of broccoli, eggs

Directions:
• Preheat the oven to 350°F (180°C] or 320°F (160°C] for convection oven. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.
• In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
• Cook rice according to pack instructions and set aside (covered].
• Heat half the oil in the same pan and stir fry the broccoli until tender. Transfer into a bowl and keep covered.
• Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
• Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.
Beaufort Stew
Category: soups-stews-and-chili
By kit kat zebb

This is a SC Lowcountry recipe. Very easy!

Ingredients:
1 pound smoked sausage links, sliced
10  frozen small corn cobs
10 small red potatoes
1 (3 ounce) package dry crab boil
1 ½ pounds unpeeled, large fresh shrimp
salt to taste

Directions:
Place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. Bring to a boil over high heat. Reduce the heat to low and simmer until potatoes are tender, about 15 minutes. Mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. Drain, season with salt, and serve hot.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 547.7
Fat: 20.3 g
Saturated fat: 6.7 g
Carbohydrates: 55 g
Sugars: 5.8 g
Dietary fiber: 6.1 g
Protein: 34.2 g
Cholesterol: 168 mg
Sodium: 1303.4 mg
My Family Pancakes


Ingredients:
flour, baking powder, salt, sugar, milk, eggs

Directions:
Mix all ingredients together., Fry like regular.
Strawberry-Melon Summer Salad
Category: salad
By Drizzler

This salad is perfect for summer BBQs.  The fruit makes it tasty.

Ingredients:
1 cup lemon yogurt
1 tablespoon honey
1 teaspoon lemon juice
2 cups watermelon balls
2 cups cantaloupe balls
2 cups halved fresh strawberries

Directions:
In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 99.7
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 22.7 g
Sugars: 20 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 0.7 mg
Sodium: 38.6 mg
Chocolate Toffee Graham Bars


Ingredients:
butter, margarine, dark brown sugar, walnuts, pecans, graham crackers, chocolate chips

Directions:
In an 11 by 17 inch jelly roll pan, lightly greased, place whole graham crackers side by side.
I also cut strips to fill in all the open spaces so the whole pan is covered.
Bring the butter and brown sugar to boil.
When bubbly add the chopped walnuts or pecans and bring to boil again.
Pour over graham crackers.
Bake 350 degrees for 8 minutes.
Remove from oven and sprinkle with the chocolate chips.
They won<U+0092>t fully cover the crackers.
Turn off the oven but put pan back in for a minute or two to help the chips melt.
Then take the pan out of the oven and spread the chips over the bars with a spatula.
Sprinkle the colored nonpareils on top of these after spreading the melted chocolate to add a <U+0093>festive<U+0094> look.
Let the bars cool for 1 hour or so and then cut them into little squares with a sharp knife.
They might break up a bit when you do this but then it is fun to eat the scraps!
Keep these in a closed container in the fridge.
Incredibly Easy Tartar Sauce


Ingredients:
Miracle Whip, lemon juice, mustard

Directions:
Combine all ingredients in a small bowl., May add small amount of onion if desired.
Super Easy Hash Browns Potato Soup


Ingredients:
onion, butter, chicken broth, frozen hash browns, milk, Velveeta cheese, bacon bits

Directions:
Saute onion in butter or oil until transparent.
Add broth, bring to boil.
Add hash browns, bring to boil.
Add soups (don't dilute] and milk, bring to boil.
Add Cheese and Heat until cheese melts. Optional, serve with bacon bits on top.
Creamy Spinach and Ravioli


Ingredients:
milk, parmesan cheese, roma tomatoes

Directions:
Cook ravioli as directed on package.
Add cream cheese to large skillet.  Ad milk, cook on medium heat until cream cheese melts (about 1-2 minutes].  I usually help it blend better with a whisk.
Add Parmesan cheese, and spinach.
Drain pasta, add to sauce.  Toss well to coat, top with chopped tomatoes.
Watermelon Creme Trifle


Ingredients:
lemon yogurt, milk, French vanilla instant pudding, Cool Whip, watermelon

Directions:
Note:  I couldn’t find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it.
Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick.
Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture.
To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl.
Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes.
Repeat layers.
Top with the reserved cool whip.
Cover and chill for 2 hours before serving.
Gramma's Date Squares
Category: desserts
By Mai Forrester

A date filled bar with a chewy oatmeal crust. This is my grandmother's recipe, which my whole family loves.

Ingredients:
1 ½ cups rolled oats
1 ½ cups sifted pastry flour
¼ teaspoon salt
¾ teaspoon baking soda
1 cup packed brown sugar
¾ cup butter, softened
¾ pound pitted dates, diced
1 cup water
⅓ cup packed brown sugar
1 teaspoon lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan. In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top. Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 1 -9x9 inch pan

Calories: 363.1
Fat: 12.5 g
Saturated fat: 7.4 g
Carbohydrates: 63.7 g
Sugars: 41.8 g
Dietary fiber: 5.3 g
Protein: 3.7 g
Cholesterol: 30.5 mg
Sodium: 217.4 mg
Frozen Whipped Peanut Butter Cups


Ingredients:
"Cool Whip"

Directions:
Combine Cool Whip and peanut butter.
Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
Freeze for two minutes so chocolate is hardened.
Spoon in peanut butter mixture.
Top cups with remaining chocolate.
Freeze.
Optional: Remove chocolate from recipe and serve without chocolate coating.
Healthy Low Cal Smoothie


Ingredients:
soya milk, low-fat plain yogurt, frozen blueberries, frozen strawberries, ground flax seeds

Directions:
"Mix in blender and enjoy!"
Millionaire's Coffee Recipe


Ingredients:
Baileys Irish Cream, Kahlua, coffee

Directions:
Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg].
White Choc Brandy Sauce


Ingredients:
white chocolate, brandy

Directions:
Combine chocolate and cream in a heatproof bowl.  Sit bowl over a pan of simmering water.
Stir until chocolate has melted.  Remove bowlfrom pan.
Stir in brandy or essence and serve.
Lemon Cheesecake With Sour Cream and Raspberry


Ingredients:
sugar, butter, cream cheese, sugar, vanilla extract, lemon, eggs, lemon juice, sour cream, sugar, frozen raspberries, sugar, cornstarch, water

Directions:
Preheat oven to 375ºF.
Combine vanilla wafer crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter.
Press into the bottom of a 10-inch springform pan.
Bake for 15 minutes or until golden brown. Let it cool a bit while you mix the filling.
Lower oven temperature to 300ºF and place a shallow baking pan filled with water on the rack below where the cheesecake will be to create moisture in the oven.
Cream together the cream cheese (softened], sugar, zest of one whole lemon, and vanilla until smooth and fluffy.
Add three eggs and two egg yolks to the cream cheese and mix until velvety. Scrape bowl, and mix for another 30-60 seconds.
Pour into springform pan, and bake for 2-2½ hours until the top is a light golden brown. Then shutoff oven, and leave the cheesecake in the oven to cool with the door slightly ajar—I use a wooden spoon handle to prop the door open about ½ inch.
Once the cheesecake has cooled in the oven for 1-2 hours take it out of the oven.
Preheat oven to 300ºF.
In a bowl, mix together sour cream and 6 tablespoons sugar. Spread it in the middle of the cheesecake leaving about ½ inch on the outside edge uncovered.
Bake for about 7 minutes to allow the sour cream to set.
In a saucepan, heat the frozen raspberries over a medium-high heat until they breakdown and become a sauce, about 8-10 minutes.
Add 1 cup sugar, and bring to a gentle boil while stirring continuously.
Mix 1/4 cup cornstarch with 3 tablespoons of cold water in a small cup. Add it to the raspberries in the saucepan.
Boil for one minute while stirring vigorously as it thickens.
Remove from heat and allow to cool completely.
Right before serving the cheesecake, spread about half the raspberry mixture over the top of the sour cream. Serve the remaining raspberry mixture on the side for people to add more to their individual portion if they would like.
Mint Jelly


Ingredients:
of fresh mint, water, lemon juice, granulated sugar

Directions:
Crush mint leaves (I did a rough chop].  Add water.  Bring to a boil.
Remove from heat, cover and let stand 10 minutes.  Strain and measure 3 cups of mint infusion.
Add food coloring and lemon juice.  Add Sure-Jell, dissolve and bring to a rapid boil.
Add sugar.  Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
Pour into sterilized jelly glasses and seal.  I processed in the steam canner for 10 minutes to insure a good seal.
Tequila Sunrise Cocktail
Category: drinks
By Allrecipes

The two-toned, sunrise-like appearance of this cocktail makes it as welcome on a cool day as it is on a hot day.

Ingredients:
1 ½ cups ice
2 fluid ounces tequila
4 fluid ounces orange juice
1 cup ice
¾ fluid ounce grenadine syrup

Directions:
Fill a highball glass with 1 1/2 cups ice and set aside. Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle. Stir before drinking.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 262.7
Fat: 0.2 g
Carbohydrates: 31.8 g
Sugars: 23.6 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Sodium: 9.4 mg
Bar-B-Q Chuck Roast


Ingredients:
beer, catsup

Directions:
Put roast in 9x13 pan and top with soup, beer and catsup.
Cover with foil and cook at 300 degrees for 2 to 3 hours, depending on size of roast.
Lebanese Cabbage Salad


Ingredients:
green cabbage, tomatoes, parsley, fresh lemon juice, scallion, garlic, salt, ground pepper, olive oil

Directions:
Cut the cabbage in half. Cut away the hard core and slice the cabbage crosswise into 1/2-inch strips, then crosswise into 3/4-inch pieces. There should be 4 cups; if there is extra, set it aside to add to soup or another salad. Place the cabbage in a mixing bowl.
Add the tomatoes, parsley and scallions, and toss with a fork to combine.
In a small bowl, whisk the lemon juice, garlic and salt until the salt dissolves.  Mix in the oil.
Season the dressing to taste with pepper.  Pour the dressing over the salad, toss for 1 minute to coat it well, then let sit 10 minutes for flavors to meld.  Serve immediately.
Wake-Up-Your-Tastebud Pork Chops


Ingredients:
boneless pork chops, butter, olive oil, cumin, salt, sage, garlic powder, pepper, cayenne pepper, paprika

Directions:
Mix cumin, salt, sage, garlic powder, pepper, cayenne pepper, and paprika in medium bowl.
Heat oil and butter in skillet or electric skillet to 350°F.
Coat chops in mixture and add to skillet.
Cook 5 minutes on each side, then check.
If still pink, cook longer (you may need to turn down the heat], turning chops and checking as you go.
NOTE: Goes great with deviled green beans (see Recipe # 89898]!