xiaoxl/recipe_data huggingface dataset:
Stuffed Buns - Chicken or Paneer


Ingredients:
active dry yeast, warm water, milk, salt, flour, sugar, egg, chicken, panir, onion, red chili powder, coriander powder, cumin, garam masala, salt, coriander leaves

Directions:
Dissolve the yeast in warm water with 1/2 tbsp sugar and 1/2 tbsp flour. Leave aside for 10 mts.
Boil the milk and cool till it is warm on touch. Add sugar, oil and salt.
Mix well with a wooden spoon till the sugar dissolves. Add 1 cup flour and mix to a smooth paste.
Add the beaten egg, yeast and mix. Add the remaining flour and mix well till it forms a smooth dough.
Knead well for 10 mts. Let it rest till it doubles in volume (approx an hour or two]. While its resting prepare the chicken filling.
Punch down the dough lightly using your palm and divide the dough equally.
Flatten each portion and fill with 1 tbsp of the chicken filling. Re-shape into a smooth ball. Sprinkle the top with sesame seeds.
Let it sit/prove for another 20 minutes.
Bake them in a pre-heated oven at 200 degrees C for 10-12 mts. When it starts to brown, brush tops with egg white.
FOR CHICKEN FILLING:
Heat oil in a heavy bottomed vessel, add the onions and saute for 4 mts. Add ginger garlic paste and saute for 4 mts.
Reduce the heat, add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.
Add the shredded chicken and mix well. Add salt to taste. Cook for 3 mts.
Turn off heat and cool. Add coriander leaves and mix.
Ghirardelli' S Ultimate Chocolate Chip Cookies


Ingredients:
unsifted flour, baking soda, salt, butter, sugar, brown sugar, eggs, vanilla, walnuts, pecans

Directions:
Preheat oven to 375°., Stir flour with baking soda and salt, set aside., In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla., Gradually blend dry mixture into creamed mixture., Stir in nuts and chocolate chips., Drop tablespoon of dough per cookie onto ungreased cookie sheets., Bake at 375° for 9-11 minutes or until golden brown.
Oven Roasted Stuffed Chicken Breasts
Category: world-cuisine
By Julie1271

This recipe always impresses dinner guests! Chicken breasts are stuffed with a ricotta cheese and walnut mixture.

Ingredients:
1 cup part skim milk ricotta cheese
¾ cup finely chopped walnuts
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon dried oregano
6  boneless chicken breast halves, with skin
2 tablespoons vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. In a bowl, mix the ricotta cheese, walnuts, Parmesan cheese, bread crumbs, and oregano. Loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. Arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil. Bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 348.8
Fat: 22.6 g
Saturated fat: 4.5 g
Carbohydrates: 9 g
Sugars: 1 g
Dietary fiber: 1.5 g
Protein: 27.7 g
Cholesterol: 65.2 mg
Sodium: 217.2 mg
Roasted Lemon Pepper Potatoes
Category: side-dish
By Chef John

If you've made and loved our Greek Lemon Chicken and Fondant Potatoes, then you will absolutely adore these lemon pepper potatoes, since it's basically the best of those two recipes put together, minus the chicken. Tender on the inside and crusty on the outside, these potatoes make for an impressive side dish. The only problem is whatever main course you pair it with is in serious danger of being upstaged.

Ingredients:
4 large russet potatoes
freshly ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
¼ cup olive oil, or more to taste
1 cup chicken broth
3 tablespoons fresh lemon juice, or to taste
2 teaspoons lemon zest
4 sprigs fresh oregano leaves, or more to taste  (Optional)

Directions:
Preheat the oven to 400 degrees F (204 degrees C). Trim off long edges of the russet potatoes so that they can lay flat. Cut in half lengthwise and rinse in a bowl of cold water to remove excess starch. Pat dry on paper towels. Season generously with black pepper, cayenne, and salt. Coat the bottom of a large baking dish with olive oil. Lay potatoes seasoned-sides down in the dish. Brush tops with more olive oil; season with pepper, cayenne, and salt. Bake in the preheated oven for 20 minutes. Remove and carefully flip potatoes over. Let rest for 10 minutes. Meanwhile, combine broth with lemon zest and juice. Pour mixture over the potatoes. Scrape zest off the tops of the potatoes and back into the broth. Stick oregano sprigs between the potatoes. Season with pepper. Shake the dish lightly to slosh the sauce back and forth. Return potatoes to the oven and roast for 15 minutes. Flip again; continue roasting until very soft and creamy on the inside and crusty on the outside, 10 to 15 minutes more. Flip over once more to serve. Drizzle more olive oil on top; sprinkle with pepper and more oregano.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 potato halves

Calories: 205.9
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 32.8 g
Sugars: 1.7 g
Dietary fiber: 4.2 g
Protein: 3.9 g
Cholesterol: 0.8 mg
Sodium: 206.8 mg
Randy's Old Time Beef Stew


Ingredients:
stewing beef, seasoned flour, water, Worcestershire sauce, garlic clove, bay leaf, onion, salt, sugar, pepper, paprika, ground allspice, ground cloves, carrots, potatoes, celery ribs, stewed tomatoes, cornstarch

Directions:
Preheat oven to 325°.
Dredge meat in seasoned flour & brown in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and bake 1 1/2 hours .
Remove bay leaves and garlic clove.
Add carrots and celery. & (optional rutabaga &/or stewed tomatoes].
Cover and cook 45 minutes longer or until vegetables are tender.
To thicken gravy, combine 1/4 cup cold water and the cornstarch until smooth.
Slowly mix into the stew until desired thicknes.
Stir and cook over medium high heat until thick & bubbly.
ENJOY!
Lean Beef Stroganoff


Ingredients:
boneless beef top sirloin steak, mushroom, onion, all-purpose flour, beef broth, Worcestershire sauce, salt, sugar, fresh parsley, light sour cream

Directions:
Place beef in freezer to make it easier to slice.
Prepare egg noodles according to package directions; drain, butter, and keep warm.
Meanwhile, take beef out of freezer and cut steak lengthwise in half.
Then, with knife held in slanting position almost parallel to the cutting surface, slice each half across width into 1/8-inch thick slices.
Thickly slice the mushrooms and coarsely chop onion.
In a 12-inch nonstick skillet over high heat, cook the meat, stirring quickly and constantly, until browned, about 2 minutes; remove to plate or bowl (it may be necessary to brown the beef in two batches].
In same skillet over medium-high heat, in hot oil, cook mushrooms and onion until tender.
In a cup, mix flour with ½ cup water; stir into mushroom mixture with beef broth, Worcestershire, salt and sugar.
Over high heat, heat to boiling.
Reduce heat to medium and cook until mixture thickens slightly.
Return beef to skillet; heat through.
Spoon noodles onto a large platter.
Spoon beef mixture over noodles.
Sprinkle with chopped parsley.
Pass light sour cream to spoon over each serving.
Tzatziki


Ingredients:
lebanese cucumber, ground cumin, of fresh mint

Directions:
Combine cucumber, yogurt, cumin and mint.
Serve in serving bowl with raw vegetables, potato chips, breadsticks or whatever else you like.
Baked Chicken Parmesan Dip
Category: appetizers-and-snacks
By Chef John

I love chicken Parmesan, and I love hot, baked dips, so it was only a matter of time before I did a hot chicken Parmesan dip. I would make this again even if it were hard to do, but luckily it's super easy. Unlike actual chicken Parmesan where that crispy breading gets soggy super fast, this goes over crunchy toast so the textural experience is probably even better. Serve hot, warm, or room temperature, with lots of crispy crostini.

Ingredients:
1 cup whole-milk ricotta cheese
1 pound skinless, boneless chicken breast halves
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
4 tablespoons olive oil, divided
3 tablespoons cold water
8 ounces grated mozzarella cheese
8 ounces grated Monterey Jack cheese
1 ounce grated Parmigiano-Reggiano cheese
2 cups prepared marinara sauce
½ cup panko bread crumbs
2 tablespoons olive oil
2 tablespoons grated Parmigiano-Reggiano cheese, or to taste
2 tablespoons grated mozzarella cheese, or to taste
2 tablespoons grated Monterey Jack cheese, or to taste
1 teaspoon (packed) coarsely chopped fresh Italian parsley

Directions:
Drain ricotta cheese in a mesh strainer set over a bowl in the refrigerator, 8 hours to overnight. Preheat the oven to 450 degrees F (230 degrees C). Season chicken with salt, pepper, and cayenne. Heat 2 tablespoons oil in a pan over medium-high heat. Cook chicken breasts in the hot oil until browned and just barely cooked through, about 6 minutes per side. Turn off heat and splash in cold water, stirring to deglaze. Transfer chicken and pan drippings into a bowl to let cool, about 5 minutes. Dice or shred the chicken. Combine drained ricotta cheese, salt, pepper, 8 ounces mozzarella cheese, 8 ounces Monterey Jack cheese, and 1 ounce Parmigiano-Reggiano cheese in a bowl. Mix with a spoon to evenly distribute. Add chicken, the pan drippings, and marinara sauce. Mix with a fork until just combined. Combine bread crumbs and remaining olive oil in the bowl used for the chicken and mix to coat. Transfer chicken mixture to an ungreased baking dish. Top with oiled crumbs, 2 tablespoons Parmesan, 2 tablespoons mozzarella, and 2 tablespoons Monterey Jack cheese. Bake in the center of the preheated oven until browned and bubbly, about 20 minutes. Let rest for 10 minutes. Garnish with parsley and serve with a spoon or spreading knife.

Prep time: 15 mins
Cook time: 35 mins
Total time: 9 hrs
Yields: 10 servings

Calories: 378.1
Fat: 24.7 g
Saturated fat: 10.6 g
Carbohydrates: 12.8 g
Sugars: 4.9 g
Dietary fiber: 1.3 g
Protein: 26.7 g
Cholesterol: 74.1 mg
Sodium: 635.2 mg
Blackened Seasoning Mix
Category: side-dish
By DJBPITT

Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.

Ingredients:
1 ½ tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano

Directions:
Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /4 cup

Calories: 9.2
Fat: 0.2 g
Carbohydrates: 2 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 0.4 g
Sodium: 1.1 mg
Meg O'malley's Irish Parliament Bean Soup


Ingredients:
navy beans, ham bone, water, onion, celery, carrots, salt, pepper, dried thyme leaves, bay leaf

Directions:
Rinse beans in cool water and soak overnight.  In a 6-quart stock pot, add drained beans, ham bone, water, and seasonings and bring to a simmer.  Continue to simmer over a medium-low heat, stirring occasionally, until beans are soft (about 1 1/2 hours].  Add vegetables and cook until tender and soup has thickened.  Remove ham bone, adjust seasonings and enjoy with Irish Brown Bread or you favorite crackers.
Chef Matt: Meg O'Malley's.
Notes:  I first cooked a bone-in ham by rubbing the surface with ground ginger and cloves; put in a "brown-n-bag" and pour in a small bottle of ginger ale.  Seal and place in a 325* oven for 3 hours. To the soup, I add an extra carrot, more salt and pepper, an extra teaspoon of thyme and some of the ham that I have diced.  YUM ! ! !
Microwave Polenta for Two


Ingredients:
polenta, water, salt

Directions:
Place polenta, water and salt in a 2-quart bowl.
Microwave on high for eight minutes, then stir.
If the polenta is not thick enough, return to microwave for two more minutes.
Add flavoring ingredients to suit you and your meal, such as butter, grated parmesan, pepper, fresh chives, and a little cream.
Perfect Shrimp Cocktail


Ingredients:
bay leaf, mustard seeds, red pepper flakes, onion powder, garlic powder, dill weed, cloves, Heinz Chili Sauce, ketchup, horseradish, lemon, wasabi

Directions:
Add to a large enough pot double the weight of water you observed when weighing shrimp.
Add all the dry ingredients and place pot on heat.  Bring to a boil for 1 minute.
Add shrimp, place lid on pan and immediately remove from heat.  Allow shrimp to steep in the "tea" for 12 minutes.
Strain and chill shrimp for 1 hour, removing any large spices and herbs.
Mix sauce ingredients together until smooth.
Place sauce in cocktail glasses and arrange shrimp around the rim, serve.
Polar Plungers Salad


Ingredients:
cucumbers, rice vinegar, lime juice, pineapple, sugar, red pepper flakes

Directions:
Partially peel the cucumbers lengthwise to have "pretty presentation", slice in half and scoop seeds out.  Slice diagonally about 1/4 thickness.
Cut tops off and slice Jalapenos in half lengthwise, scoop seeds and veins out and slice into very thin strips 1/8' long.
Add everything into a glass bowl with a non-leaking lid, refrigerate overnight.  Turn upside down or thoroughly stir the contents to marinate everything equally and uniformily.
Sprinkle red pepper flakes or dried Cilantro garnish and serve cool/cold.
Corn Con Queso


Ingredients:
unsalted butter, yellow onions, salt, cayenne, garlic, milk

Directions:
In a medium saucepan, melt butter over medium heat.
Add onion, corn, salt and cayenne and cook, stirring, until very soft, 5 minutes or so.
Add garlic and jalapeno, stir to mix, and cook for 1 minute.
Add cheese and milk and cook gently over low heat, stirring, until cheese melts and mixture is smooth.
Remove from heat and pour into serving bowl, serve with whatever you would like to dip into it (bread, crackers, veggies, etc].
Serve immediately.
Strawberry Cream Cheese Swirl Cake


Ingredients:
cream cheese, sugar, flour, egg, butter, sugar, vanilla, eggs, sour cream, flour, salt, baking powder, baking soda

Directions:
Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan.
To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute].
Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds].
Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds].
Spoon batter into prepared baking pan.
Spoon on cream cheese mixture topping (don't worry if there are open spaces].
Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
Swirl the jam and the cream cheese topping to make a gentle marble effect.
Bake for 35-40 minutes, or until cake is set and the topping seems dry.
Cool completely and dust with powdered sugar.
Bunny Bread


Ingredients:
buttermilk, butter, warm water, eggs, sugar, salt, fast-rising active dry yeast, all-purpose flour, butter, sugar, raisins, chocolate chips, cinnamon, egg

Directions:
Bread:.
Place bread ingredients in order according to manufactures directions of your machine.
Press the dough cycle and let process for a bit if it needs more water slowly add.
Set for dough cycle.
Filling:.
Meanwhile mix butter and sugar together and set aside.
Mix raisins, chips and cinnamon together and set aside.
When dough is ready punch down.
Pinch 4 pieces (2 ears and 2 feet] of dough the size of a golf ball; 2 pieces (hands]1/2 the size of a golf ball; 2 pieces (cheeks]1/4 size of a golf ball.
Make a flat disk out of each, place a tiny amount of the butter mixture and 1 chip and 1 raisin on each; bring up the side to enclose and make balls out of them, except for the ears shape into bunny ears, set aside.
Roll rest of dough on a very lightly floured surface (a sil pad works great] into 18 x 8 rectangle.
Spread the butter/sugar mixture on the dough.
Sprinkle the raisin/ chip mixture on the butter. Bring up the long sides over into a wide roll tucking head edge down and bottom up.
Tighten the neck area in shaping the head smaller then the body.
Place on a greased cookie sheet.
Pinch the ears on the head arranging where you would like them.
The cheeks go next together on the lower part of the head have them touching using some of the egg wash to adhere.
Place the hands on the chest adhereing with eggwash.
And the feet at the bottom adhere with eggwash. I used peanuts for the toes but use what you like.
Brush egg wash on the whole exposed surface of bunny and let rise in a warm place for 30 minutes.
Preheat oven to 350 degrees. Bake 30 minutes.
FYI-If the hands, feet, cheeks come off during baking you can adhear them to the bunny after cooled with decorating icing. And if they do come off they may be bake so they can be removed from oven if done. My bunny`s ears opened up so they looked really full and cool!
Have fun and decorate as you want.
Sweet Bread (For Bread Machines)


Ingredients:
warm water, dry buttermilk, salt, honey, margarine, olive oil, bread flour, dry yeast

Directions:
Depending on the type of machine you have put the wet and dry ingredients in your machine as per it's instructions. (mine says wet first, then dry-- making a well in the flour to put in the yeast last.].
Set the machine to it's bread setting.
Start the machine and remove the cooked bread when the cycle is finished.
***If you wish you can set the unmixed dough to the 'dough' setting and dough removed at the end of the dough cycle so it can also be made by hand and baked in a 375 degree oven for about 35-40 minutes, or until golden brown and sounds hollow when tapped.
Special note**A inexpensive way to purchase your bread flour is at one of the warehouse markets.
I buy 25 pound bags at Sam's for less than$5.
00 a bag.
Dad's Hamburger Gravy
Category: side-dish
By RHONDA35

This is one of my favorite 'cheap meal' recipes that I learned from my Southern cookin' Dad. Creamy hamburger gravy with just the right blend of spices is perfect served over homemade biscuits, mashed potatoes, rice, fried potatoes.. just about anything!

Ingredients:
2 pounds lean ground beef
½  onion, finely chopped
5 cups milk
2 tablespoons chicken bouillon granules
2 tablespoons butter or margarine
1 teaspoon ground sage
salt and pepper to taste
½ cup all-purpose flour

Directions:
Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes. Pour 4 cups of  the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently. Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 6 servings

Calories: 488
Fat: 27.4 g
Saturated fat: 12.6 g
Carbohydrates: 18.8 g
Sugars: 10.3 g
Dietary fiber: 0.5 g
Protein: 39.2 g
Cholesterol: 130 mg
Sodium: 585.9 mg
Marinated Shell Steaks With Pan-Fried Sweet Potatoes


Ingredients:
shallots, garlic clove, soy sauce, olive oil, unsalted butter, olive oil, sweet potatoes, salt, fresh ground pepper

Directions:
Whisk first 6 ingredients together in mixing bowl.  Place steaks in shallow glass baking dish and pour marinade over top.  Turn several times to coat completely.  Refrigerate covered at least 30 minutes.
Heat butter and remaining 2 T. oil in large heavy skillet over medium-high heat.  Add potatoes and cook, turning frequently, until golden and crisp, about 10 minutes.  Season with salt and pepper and keep warm.
Heat broiler or grill.
Broil steaks about 4 inches from heat 5 minutes (or grill]; turn and broil second side 3 minutes for medium-rate.  Serve at once with potatoes.
Grilled Peaches With Prosciutto


Ingredients:
olive oil, prosciutto

Directions:
Brush the cut side of the peach with oil and grill over medium coals, cut side down until grill marks develop, about 3 to 5 minutes.
Remove from grill.
Place on a plate with slices of prosciutto and grilled bread.
Colorful Red Cabbage Salad


Ingredients:
red cabbage, orange bell pepper, canola oil, whole cumin seed, chili powder, celery seed, white sugar, mayonnaise, peanuts

Directions:
Toss cabbage and orange peppers in a bowl.
Heat oil in frying pan over high high heat.
Quickly stir in cumin seeds, red pepper and celery seeds. Stir-fry about 1 minute then pour over cabbage and toss completely.
Sprinkle on vinegar and sugar and toss.
Stir in mayonnaise and toss well.
Stir in chopped peanuts and allow flavors to mingle a little (10- 20 minutes] and serve.
Sheri's Chocolate Eclair Cake


Ingredients:
graham cracker, milk, French vanilla instant pudding, vegetarian french vanilla instant pudding mix, Cool Whip

Directions:
Butter the bottom of a 9x13 inch pan.  Line with graham crackers in a single layer.
Mix pudding and milk at medium speed for two minutes.  Fold in Cool Whip.  (Note:  I couldn't find a 9 ounce container or Cool Whip, so I bought the larger size and estimated 9 ounces. Seems to work fine.].
Pour half the pudding mixture over crackers.  Put another layer of crackers over the pudding.  Pour the rest of the pudding mix over this layer.  Top with one final layer of crackers.
Melt frosting in microwave (I zapped it right in the container for 1 minute, lid and label off].  Pour the melted frosting over the final layer.  Refrigerate for at least 8 hours.
Beer-Marinated Deer Jerky
Category: appetizers-and-snacks
By Phillip Miller

Lean deer meat marinated in beer and spices to perfection overnight, then dehydrated. The jerky takes a while to make, but it is relatively easy, and well worth the wait. My whole family loves it and I bet yours will too.

Ingredients:
2 pounds lean venison, cut into thin strips
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
½ cup soy sauce
½ cup Worcestershire sauce
1 tablespoon salt
1 teaspoon minced fresh garlic
1 teaspoon curry powder
½ teaspoon ground black pepper, or more to taste
½ teaspoon ground ginger

Directions:
Removing all fat and gristle from venison. Mix venison with beer, soy sauce, Worcestershire, salt, garlic, curry powder, black pepper, and ginger together in a medium stainless steel bowl. Cover and refrigerate for at least 8 hours, or overnight. Remove venison from the marinade and shake off excess. Discard the remaining marinade. Place the meat on the racks of a dehydrator, so that there is room for the air to flow evenly over all of the pieces. Let dehydrate to desired consistency according to individual appliance instructions, 6 to 8 hours.

Prep time: 15 mins
Total time: 14 hrs 15 mins
Yields: 16 servings

Calories: 77.5
Fat: 1.2 g
Saturated fat: 0.4 g
Carbohydrates: 3.3 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 11.3 g
Cholesterol: 39.7 mg
Sodium: 990.5 mg