xiaoxl/recipe_data huggingface dataset:
Punjabi Sukha Urad Dal
Category: world-cuisine
By SUSMITA

This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch.

Ingredients:
1 cup skin-on, split black lentils (urad dal)
2 tablespoons cooking oil
1  onion, chopped
4  green chile peppers, cut into large chunks
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 cup water
salt to taste
1 large tomato, chopped
1 teaspoon garam masala
½ teaspoon ground turmeric
¼ cup chopped fresh cilantro

Directions:
Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse. Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 277.2
Fat: 7.9 g
Saturated fat: 1.1 g
Carbohydrates: 39.8 g
Sugars: 4.7 g
Dietary fiber: 2.1 g
Protein: 13.8 g
Sodium: 31.4 mg
Traditional English Tavern Creamed Corn


Ingredients:
frozen corn kernels, heavy cream, homogenized milk, salt, sugar, white pepper, butter, flour

Directions:
Combine all ingredients except the last two (roux] in a pot and bring to a boil.
For roux: blend butter with flour in a separate bowl, whisk a little at a time into the hot corn mixture, combine well and remove from heat.
Serve.
Mars Bars Rice Krispies Squares (No-Bake)


Ingredients:
"butter"

Directions:
Melt butter and Mars bars over med-low heat in a large saucepan until smooth.
Remove from heat; stir in Rice Krispies cereal, and nuts, (if using].
Press into a greased 8x8 pan.
Top with chocolate chips, and place under broiler for 30 seconds Remove from oven and spread chocolate evenly over squares.
Store in fridge.
Cut into squares, and serve.
Grandma Oakley's Chocolate Blancmange
Category: world-cuisine
By mark b

I just dug this out of my grandmother's recipe booklet, and it used to be one of my most favorite things to eat that she made when I was a child. The dessert is similar to a chocolate pudding, but would fall into the category of a blancmange. Simple to make and flavorful! The topping after the dessert cools down is the best part!

Ingredients:
2 (1 ounce) squares bitter chocolate
2 tablespoons butter
¾ cup white sugar
⅓ cup cornstarch
¼ teaspoon salt
3 cups milk
1 teaspoon vanilla extract

Directions:
Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes. Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens., about 1 minute more. Return saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally. Remove saucepan from heat and stir in vanilla extract. Cool in refrigerator about 3 hours to overnight before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 3 hrs 30 mins
Yields: 5 servings

Calories: 321.1
Fat: 13.4 g
Saturated fat: 8.4 g
Carbohydrates: 48.1 g
Sugars: 37 g
Dietary fiber: 1.9 g
Protein: 6.3 g
Cholesterol: 23.9 mg
Sodium: 212.5 mg
Okara "crab" Cakes


Ingredients:
celery, onion, carrots, green pepper, parsley, quick-cooking oatmeal, nori

Directions:
Whirl the bread in a food processor into fine crumbs.
Place the crumbs on a baking sheet and toast in oven for about 8 minutes, or until dry and toasty. Remove and set aside for later.
In a non-stick skillet, cook the celery, onion, carrot, pepper and parsley until softened (about 5 minutes.].
In a large bowl, combine the okara, sauteed veggies, oatmeal and seasonings. Mix well and let rest for 10 minutes.
Preheat oven to 350°F Use 1/3 cup (packed] to form 7 patties about 3 inches across and 1/2 inch thick. Coat the patty with the toasted bread crumbs and place on a greased baking sheet.
Bake 15 minutes. Carefully turn over the patties and bake for another 15-20 minutes.
My Addictive Besan(Gram flour) Ladoo- will leave u licking ur fingers clean!


Ingredients:
gram flour, cashews, ghee, cardamom, sugar

Directions:
Coarsely grind the cashews and almonds.
Keep aside.
Melt ghee in a wok.
Add besan (gram flour].
Cook on low heat till besan is fragrant and well cooked.
It takes only about 5-8 minutes.
Let it cool for a while.
Add powdered nuts, cardamom powder and sugar.
Mix well.
Shape into round balls (a little bigger than the size of a walnut] and store in an airtight container.
Serve after a few hours for greater taste!
ENJOY my most favourite dessert and think of me when you do so!
Low Fat Celery Seed Salad Dressing


Ingredients:
low-fat mayonnaise, sugar, onion, red wine vinegar, celery seed

Directions:
"In a small bowl, whisk the mayonnaise, sugar, onion, vinegar and celery seed. Cover and chill until serving. You can double this recipe and keep extra on hand."
Spicy Tuna and Hummus Salad
Category: salad
By spiritedcharm

Hummus replaces mayo in this recipe for a flavorful twist on a favorite sandwich food. Makes 4 generous-sized portions. Pack them individually for a quick and nutritious lunch. Serve with a handful of spinach and a slice of tomato on light whole wheat bread.

Ingredients:
½ (8 ounce) jar roasted red peppers, drained
4 (5 ounce) cans water-packed tuna, well drained
4  hard-boiled eggs, chopped
½ cup roasted garlic hummus
1 bunch green onions, chopped
2 stalks celery, finely chopped
2 tablespoons Sriracha sauce
2 tablespoons capers
4 teaspoons seafood seasoning (such as Old Bay®)

Directions:
Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped. Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 cups

Calories: 342.6
Fat: 12.6 g
Saturated fat: 3.2 g
Carbohydrates: 12.4 g
Sugars: 3.1 g
Dietary fiber: 4.5 g
Protein: 43.4 g
Cholesterol: 270.8 mg
Sodium: 1813.9 mg
T.g.i. Friday's Jack Daniels Sauce


Ingredients:
onion powder, garlic powder, Tabasco sauce, soy sauce, red wine vinegar, brown sugar, beef bouillon cubes, Worcestershire sauce, lemon juice

Directions:
"Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on any grilled meat or fish -- especially salmon!"
Casey's Pineapple Mini Muffins


Ingredients:
granulated sugar, egg, butter, flour, baking powder, baking soda, salt, crushed pineapple

Directions:
1. Preheat over to 350 degrees.
2. Lightly coat mini-muffin tray with non-stick cooking spray.
3. Measure sugar, egg, butter and Greek Yogurt into bowl and beat until well mixed.
4. In a separate bowl, combine flour,baking powder,baking soda and salt.
5. Add cream mixture to dry ingredients and stir until moist.
6.Fold crushed pineapple into the mixture.
7.Fill greased muffin trays and bake 350 degrees for 10 minutes.
Microwave Applesauce


Ingredients:
apples, water, sugar

Directions:
In a 2-quart casserole, combine apples and water.
Cover and microwave 8-10 minutes on HIGH until apples are soft, stirring once during cooking.
Mash apples to desired consistency.
Stir in sugar.
Cover and allow to stand a few minutes.
Chicken Enchilada Dip
Category: appetizers-and-snacks
By Kelley

This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.

Ingredients:
1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1  jalapeno pepper, finely diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 30 servings

Calories: 128.2
Fat: 11.5 g
Saturated fat: 4.2 g
Carbohydrates: 0.8 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 5.7 g
Cholesterol: 27.6 mg
Sodium: 162.8 mg
Egg-White Crepes
Category: breakfast-and-brunch
By Freckles

Crepes made with whole wheat flour, skim milk, and egg whites. You'd never know they're more health-conscious than your basic crepe from the taste.

Ingredients:
½ cup whole wheat flour
2  egg whites
½ cup skim milk
1 pinch salt
1 tablespoon vegetable oil
½ cup mixed frozen berries, thawed and drained
1 tablespoon confectioners' sugar for dusting

Directions:
Whisk together the wheat flour, egg whites, milk, salt, and oil in a large bowl until smooth. Lightly coat a skillet with cooking spray and place over medium heat.  Pour 1/4 cup of the batter into the skillet.  Tilt the pan in a circular motion to allow the batter to spread to the edges.  Cook until the bottom is light brown, about 2 minutes. Flip the crepe and place 2 tablespoons of the mixed berries in the center of the crepe; cook another 2 minutes.  Fold the crepe in half and remove with a spatula to a serving plate.  Dust with confectioners' sugar and serve.

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

Calories: 228.2
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 33 g
Sugars: 9.8 g
Dietary fiber: 4.7 g
Protein: 10.1 g
Cholesterol: 1.2 mg
Sodium: 82.7 mg
Norwegian Pork Chops With Caraway Apples


Ingredients:
flour, ground sage, salt, pepper, apples, caraway seeds

Directions:
Butter a large a baking dish large enough to hold the pork chops in a single layer.
Spread half of the apples over the bottom of the baking dish.
Sprinkle this layer of apples lightly with salt, pepper and with 1 teaspoon of caraway seeds.
Lightly dust the pork chops with flour and shake off any excess.
Sprinkle both sides of each chop with ground sage, salt and pepper.
Heat oil in a large skillet.
Brown the chops lightly on both sides and place on top of the apples in the baking idsh.
Top the chops with the remaining apples and caraway seeds.
Deglaze the skillet with the apple juice and pour over all.
Cover and bake at 350F for 1 hour, basting occasionally with pan juices.
Dolmadakia (Stuffed Grape Leaves)


Ingredients:
olive oil, onions, salt, pepper, rice, dill weed, parsley, scallions, lemons, water, grape leaves

Directions:
Heat olive oil in large frying pan (reserving 2 tablespoons of the oil for later use]. Sauté onions with salt until transparent. Add pepper and rice, cook 10 minutes, stirring frequently. Add dill, parsley, scallions, juice of 1 lemon and 1/2 cup of the water. Cook 10 minutes or until liquid is absorbed. Correct seasoning.
Rinse grape leaves very well; drain, separate very carefully. Place shiny side down. Put about 1 tablespoon filling on each leaf near base. Starting at base, fold over, fold in sides, then roll tightly toward tip into cigar shape.
Line bottom of kettle with several of the imperfect leaves (to prevent sticking]. Arrange rolls in kettle, side by side, in layers. Add reserved 2 tablespoons olive oil and juice of remaining lemon and 1 cup water. Weight down with heat proof plate. Simmer gently 25 minutes. Add remaining 1 cup water, simmer 25 minutes more. Cover rolls in kettle, then refrigerate. To serve, pile stuffed grape leaves on serving plate; garnish with lemon slices. Serve at room temperature.
Crunchy Fish Fillet


Ingredients:
cornmeal, mayonnaise, fresh chives

Directions:
Put cornmeal on a sheet of greaseproof paper.
Cut diagonal; slashes in skin of fish fillets.
Press fillets in cornmeal to coat thoroughly.
Heat oil in pan, add the coated fish.
Cook over medium heat for 3 minutes each side or until cooked.
Drain on paper towels.
Combine mayonnaise, chives and chili sauce.
Serve with fish.
Pork Chops With Sauteed Apples and Grits


Ingredients:
canola oil, apples, onion, chicken broth, light brown sugar, dark brown sugar, unsalted butter, margarine, quick-cooking grits, ground nutmeg

Directions:
Heat the oil in a large skillet over medium-high heat.
Season the pork with 1/2 teaspoons each of salt and pepper and cook until browned and cooked through, 7 to 9 minutes per side.
Transfer to a plate and cover with foil to keep warm; reserve the skillet.
Add the apples and onion to the drippings in the skillet and cook over medium-high heat, tossing frequently, until slightly softened, 6 to 8 minutes.
Add the broth, vinegar, and sugar and cook, tossing occasionally, until thickened, 3 to 4 minutes.
Add 1 tablespoons of the butter.
Return the pork chops to the skillet and cook until warmed through, 1 to 2 minutes.
Meanwhile, in a medium saucepan, bring 3 cups water to a boil.
Whisk in the grits and cook on low heat until thickened. Whisk in remaining 2 tablespoons butter, 1/2 teaspoons salt, and 1/8 teaspoons nutmeg and pepper, and the cream.
Top the grits with the pork chops and apple mixture and serve warm.
For the leftover grits, pour into a shallow baking dish and refrigerate. When the grits are set, you can cut them into squares and fry in a little oil, then top with maple syrup for breakfast.
New York Style Pizza
Category: main-dish
By Freddie Loehr

This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.

Ingredients:
1 teaspoon active dry yeast
⅔ cup warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1 (10 ounce) can tomato sauce
1 pound shredded mozzarella cheese
½ cup grated Romano cheese
¼ cup chopped fresh basil
1 tablespoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons olive oil

Directions:
Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk. Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf. When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven. Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes. Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 718.9
Fat: 36.6 g
Saturated fat: 16.1 g
Carbohydrates: 56.7 g
Sugars: 4.5 g
Dietary fiber: 3.6 g
Protein: 40.3 g
Cholesterol: 88.1 mg
Sodium: 1831.8 mg
Zucchini Delight


Ingredients:
lemon juice, sugar, garlic cloves, salt, zucchini, onion, bell pepper, mushroom, parmesan cheese

Directions:
Combine soup, lemon juice, sugar, garlic and salt in large saucepan; mix well.
Add zucchini, onion, bell pepper and mushrooms; mix well.
Bring to a boil, reduce heat.
Cover and cook 20 - 25 minutes or until vegetables are crisp-tender, stirring occasionally.
Sprinkle with cheese.
Buttercream Tea


Ingredients:
black tea, irish cream, sugar, maraschino cherry

Directions:
Add all ingredients to a mug and stir., Garnish with a cherry if desired, and serve.
Herb Marinade for Grilled Chicken


Ingredients:
olive oil, lemon juice, savory, rosemary, tarragon, oregano

Directions:
Place all ingredients into a jar, close tightly, shake well., Pour into ziploc baggie, add chicken pieces, marinate about 4 hours., Grill til chicken is done., You can salt and pepper chicken just before grilling if you prefer.
Chocolate Peanut Butter Cornflake Cookies
Category: desserts
By linda

Sweet and salty, these cookies are quick and easy to make, requiring only 3 ingredients.

Ingredients:
1 cup chocolate chips
2 tablespoons peanut butter
3 cups cornflakes

Directions:
Combine chocolate chips and peanut butter in a saucepan over low heat; cook and stir until melted, 2 to 3 minutes. Stir in cornflakes until coated. Drop spoonfuls of the cornflake mixture onto a baking sheet lined with waxed paper. Chill in the refrigerator until cool, about 30 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 12 cookies

Calories: 108.3
Fat: 5.6 g
Saturated fat: 2.8 g
Carbohydrates: 15.5 g
Sugars: 8.6 g
Dietary fiber: 1.2 g
Protein: 1.7 g
Sodium: 64.6 mg
Four Fruit Smoothie


Ingredients:
strawberry, banana, grapes, raspberries

Directions:
Add the first four ingredients into a blender.
Mix on a light blend off and on for one minute.
Add the crushed ice.
Mix on a light blend off and on for one minute. You may want to occasionally mix the smoothie up if you don’t have pre-crushed ice.
Enjoy!
Pineapple-Mint Chutney


Ingredients:
fresh pineapple chunk, sugar, white vinegar, lemon juice, of fresh mint

Directions:
Grill or broil pineapple till evenly browned & chop into sml cubes.
In a sml saucepan, heat sugar over med-heat till melted & golden. Then stir in vinegar, lemon juice + mint jelly & simmer briefly.
Remove from heat, stir in pineapple + chopped mint & allow to fully cool for later use. Voila! All done!
Whole30® Pear and Arugula Salad
Category: salad
By Anastasia

We have given a gourmet twist to a classic pear and arugula salad by using roasted hazelnuts and a decadent salad dressing. An easy to make, healthy salad that everyone will love as it suits gluten-free, Paleo, Whole30®, and vegetarian eaters.

Ingredients:
¼ cup white wine vinegar
1 teaspoon honey, melted
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
sea salt and cracked black pepper to taste
3 medium Bartlett pears, peeled
6 ounces baby arugula
½ cup chopped hazelnuts, divided
3 sprigs fresh thyme

Directions:
Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified. Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin. Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste. Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

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

Calories: 310.4
Fat: 21.2 g
Saturated fat: 2.3 g
Carbohydrates: 31.4 g
Sugars: 15.6 g
Dietary fiber: 9.3 g
Protein: 5.4 g
Sodium: 16.3 mg
Easy Peanut Butter & Chocolate Eclair Dessert


Ingredients:
milk, instant vanilla pudding, Cool Whip, butter

Directions:
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute  Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
Panhandle Cornbread


Ingredients:
cornmeal, baking powder, cheddar cheese, eggs, sour cream, green chili peppers

Directions:
Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside.
In a large bowl, combine the cornmeal and baking powder.
Stir in the cheddar.
In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together.
Add to the cornmeal mixture.
Stir until just moistened and then spoon the batter into the prepared pan.
Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean.
Cool on a rack for 10 minutes then invert over a serving plate.
Black Bean Enchiladas.


Ingredients:
black beans, salsa, yellow onion, black olives, colby-monterey jack cheese, whole wheat tortillas

Directions:
Mix together soup, beans, sauce, salsa, 1/2 cup of cheese, olives, and onions.
Coat casserole dish with some of the mix.
Fill tortillas with a few spoons of the mixture, roll up and line in the casserole dish.
Pour excess over top so it doesn't burn.
Top with remaining cheese.
Bake at 375* for 20 minutes.
Spaghetti Pizza I
Category: main-dish
By Kathy

This is a recipe from my children's preschool. The children love it!

Ingredients:
1 (8 ounce) package spaghetti, broken into 2-inch pieces
1  egg, beaten
¼ cup milk
2 cups shredded mozzarella cheese, divided
¼ teaspoon salt
¼ teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
1 teaspoon dried oregano
¼ teaspoon dried basil
4 ounces pepperoni sausage, sliced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. Combine egg, milk, 1/2 cup of the mozzarella cheese, salt, and garlic salt in a large bowl. Stir in cooked spaghetti; mix well. Spread mixture into prepared baking dish. Bake in preheated oven for 15 minutes. Remove from oven and reduce temperature to 350 degrees F (175 degrees C). Spread sauce over spaghetti. Sprinkle with oregano, basil, and the remaining 1 1/2 cups mozzarella. Top with pepperoni, return to oven, and bake until cheese is bubbly and beginning to brown, about 30 minutes more. Let stand 5 minutes before cutting.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 7 servings

Calories: 350.9
Fat: 15.3 g
Saturated fat: 6.5 g
Carbohydrates: 34.2 g
Sugars: 7.3 g
Dietary fiber: 2.8 g
Protein: 18 g
Cholesterol: 66 mg
Sodium: 890 mg