xiaoxl/recipe_data huggingface dataset:
Daabeli


Ingredients:
peanuts, idaho potato, salt, amchur, red chili powder, ground coriander, masala, ground turmeric, cumin seed, butter, tamarind chutney, red onion

Directions:
For the spicy roasted peanuts:
Toast some peanuts in a skillet over medium heat until golden and beginning to brown in spots. Add a little oil and some chili flakes and toss to combine. Remove from the heat and transfer to a plate to cool.
For the dabeli:
Put the potato into a bowl. Sprinkle with some salt, the amchur, red chili powder, coriander, dabeli masala and turmeric. Heat a little bit of oil in a medium skillet over medium heat. Add the cumin seeds and toast until fragrant. Add the potatoes and spices to the pan and mash with a potato masher to mix well. Remove from the heat.
Butter the cut sides of the rolls and toast both sides in a clean pan until golden brown. Spread the garlic chutney on 1 cut side of the roll and the tamarind chutney on the other. Spoon some of the potato mixture on the bottom half of the roll and garnish with onions and peanuts. Close up the sandwich and slice in half.
Crispy Edamame
Category: appetizers-and-snacks
By Sophia Candrasa

Green soybeans (edamame) are baked under a Parmesan cheese crust, turning a frozen food into a delicious snack!

Ingredients:
1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon olive oil
¼ cup grated Parmesan cheese
salt and pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain. Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 5 servings

Calories: 141.1
Fat: 8.5 g
Saturated fat: 1.6 g
Carbohydrates: 7.7 g
Dietary fiber: 2.9 g
Protein: 10.3 g
Cholesterol: 3.5 mg
Sodium: 71.4 mg
Sweet Bacon-Stuffed Squash


Ingredients:
acorn squash, brown sugar, black pepper

Directions:
Preheat oven to 350 degrees., Place squash halves cut-side-up in a 9-by-13-inch pan., Place 1/4 cup brown sugar into each squash shell., Top each with 1 chopped slice of bacon., Sprinkle with black pepper., Bake uncovered for 1 hour., Serve warm.
Chicken Stroganoff


Ingredients:
boneless skinless chicken breast, fresh mushrooms, onion, fresh parsley, garlic cloves, olive oil, flour, water, dry white wine, marjoram, plain yogurt

Directions:
In a large skillet over medium heat, sauté the onions, mushrooms, garlic, and parsley in 1 tablespoon of the olive oil until onions are translucent. Remove from skillet and set aside.
Add the chicken and the remaining oil to the skillet. Sauté, stirring frequently, until chicken is done.
Sprinkle the flour over the chicken and continue cooking, stirring constantly, until flour is browned.
Add the water, wine, marjoram, salt and pepper. Cook and stir until slightly thickened.
Reduce heat to low; cover and simmer for about 10 minutes.
Return the onion and mushroom mixture to the skillet. Stir to combine.
Let simmer for about 2 more minutes.
Just before serving stir in the yogurt.
Serve over egg noodles.
Stuffed Tomatoes
Category: side-dish
By Stephanie Burr

Spicy, tasty warm treat!

Ingredients:
2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin.  Scoop out the flesh.  Place the tomatoes in a small baking dish.  In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well.  Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese. Bake in preheated oven for 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 548.1
Fat: 32.8 g
Saturated fat: 14.8 g
Carbohydrates: 36.7 g
Sugars: 9.8 g
Dietary fiber: 5.1 g
Protein: 28.5 g
Cholesterol: 78.2 mg
Sodium: 1864.8 mg
Slow Cooker Lemon Garlic Chicken II
Category: meat-and-poultry
By Carla Joy

Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful 'fix and forget' recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.

Ingredients:
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley

Directions:
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken  in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 192.3
Fat: 7 g
Saturated fat: 3.3 g
Carbohydrates: 1.3 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 29.6 g
Cholesterol: 88.2 mg
Sodium: 347.6 mg
Banana Curry Soup


Ingredients:
butter, onion, curry powder, bananas, lemon juice, salt

Directions:
Peel and chop the bananas., Melt the butter in a pan and sweat the onion for 5 minutes., stir in the curry powder and cook for about 30 seconds., Add the stock, bananas, lemon juice and salt to taste., Bring to the boil., Cover and simmer gently for 15 minutes., Process the soup in a blender and stir in the cream., Check seasonings and return to the pan., Reheat to serve.
Yellow Fruit Salad


Ingredients:
coconut milk, sugar, fresh lemongrass, lemongrass, pineapple, mango, kiwi fruits, bananas, lime, zest of

Directions:
Lemongrass and Coconut Milk Syrup: In a saucepan, bring all the ingredients to a boil. Simmer for about 2 minutes. Strain and refrigerate until completely chilled, about 30 minutes.
Fruit salad: In a bowl, combine all the ingredients.
Drizzle with the lemongrass and coconut milk syrup just before serving.
Tips: If you make this fruit salad in advance, add the bananas and kiwis at the last moment. If you can’t find lemongrass, use the grated zest of 1 one lime.
Orange-Nut Cake


Ingredients:
Bisquick baking mix, brown sugar, egg, water, milk, shortening, nutmeg, vanilla, raisins

Directions:
Heat oven to 350*.
Blend all ingredients except raisins and nuts in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed. Stir in raisins and nuts.
Pour batter into greased and floured square pan, 8x8x2".
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. If you like, serve warm with whipped topping.
Lime Chicken Pasta


Ingredients:
chicken, pasta, avocados, olive oil, green onion, fresh cilantro, parmesan cheese, lime juice, lime, zest of

Directions:
Cook chicken your favorite way.  I usually salt and pepper it and saute until no longer pink.  Set aside.
Cook pasta as the package direction.
While pasta is cooking, dice avocados, and make pasta sauce by combining rest of the ingredients.
In a large bowl, toss chicken, pasta, sauce, salt & pepper.  After the pasta is well mixed, add avocado and toss lightly so avocado doesn't get mashed up.
Top with more parmesan cheese.
Clyde's Famous Chili


Ingredients:
small onion, garlic, ground beef, chili beans, chili sauce, chili powder, dark chili powder, Worcestershire sauce

Directions:
In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown.
Add the beef to the onions and cook until it is about medium rare.  Do not stir the beef around too much-you want to have large clumps of beef in the finished chili.
Add the rest of the ingredients and stir until just blended. (It may seem like a lot of chili powder but that's why they call it chili!].
Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked.  Don't overcook it!
Serve with ice cold beer and condiments like sharp cheddar cheese, sour cream, and minced onions.
Martini Pork Chops


Ingredients:
olive oil, shallots, vermouth

Directions:
Season the pork chops with coarse salt and freshly ground black pepper.
In a large skillet on high heat, heat the olive oil. Add the pork chops to the hot pan, and sear the pork to brown on both sides, about 3 minutes per side. Turn the heat down to medium, and cook until cooked through, about 6 more minutes, depending on the thickness of your chops. Remove the chops from the pan, and drain off the excess fat.
Return the pan to the heat, and add the minced shallots and allow them to soften. Then, add the vermouth, scraping up all the browny bits from the bottom of the pan. Let it simmer for 1 or 2 minutes, reducing slightly.
Serve the pork chops on a warm platter with the sauce drizzled over top.
Garlic Spice Nuts


Ingredients:
walnut pieces, pecan halves, garlic oil, Worcestershire sauce, paprika, ground black pepper, chili powder

Directions:
1] Pre-heat oven to 250°F Line a half sheet pan with parchment paper for easy cleanup. Place all nuts in a large bowl and toss well to combine.
2] Pour the garlic oil and Worcestershire sauce over the nuts and toss to coat. Mix the dry spices in a separate small bowl and sprinkle evenly over the oiled nuts. Again toss well to coat. Use a silcone spatula to scrape the bottom of the bowl so that there are no pockets of oil.
3] Spread the coated nuts on the parchment lined pan. Bake the nuts for 10 minutes. Remove from the oven and stir well with a silicone spatula or wooden spoon. Bake for an additional 10 minutes or until the nuts are mostly dry to the touch. They will continue to dry as they cool, so be careful to not overbake.
4] Remove nuts from oven and let cool on baking sheet. Sprinkle with additional salt if desired and serve. Store any leftovers airtight at room temperature.
CHICKEN ENCHILADAS


Ingredients:
chicken, ginger, green chili, salt, black pepper, coriander leaves

Directions:
Step 1.
Heat oil in a non-stick pan, season chicken with salt and pepper.
Step 2.
Brown the chicken over medium heat, allow 7 minutes each side or until no longer pink.
Step 3.
Sprinkle chicken with cumin, garlic powder & remove chicken to a platter, allow to cool.
Step 4.
Sauté onion and garlic in chicken drippings until tender. Add corn and chillies. Stir well to combine. Add tomatoes, sauté 1 minute.
Step 5.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.
Step 6.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
Step 7.
Place the tortilla in baking dish, spoon chicken mixture on tortilla & Fold over filling, Bake for 15 minutes in a preheated 350 degree F oven.
Step 8.
Garnish with cilantro, and chopped tomatoes before serving.
All-Vegetable Shepherd’s Pie


Ingredients:
potatoes, butter, aubergines, eggplants, courgettes, zucchini, crushed tomatoes, onions, olive oil, dried oregano

Directions:
Wash, peel, and boil potatoes until soft.
Mash potatoes with the majority of the butter, season with salt and pepper, and set aside.
Slice all vegetables thinly (about a quarter of an inch], toss in olive oil, season with salt and pepper, add in dried oregano and arrange in a deep baking dish. Top with crushed tomatoes.
Bake for about 20-25 minutes in a 180C/360F oven.
Take out of the oven and top with mashed potatoes.
Brush with the remainder of the butter and top with ground almonds.
Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes].
Mocha Chocolate à La Paris


Ingredients:
1% low-fat milk, bittersweet chocolate, sugar, brewed coffee, bittersweet chocolate

Directions:
In top part of a double boiler, mix milk, chocolate, cocoa, and sugar. Place over simmering water and cook, stirring occasionally with a whisk, until chocolate has melted and mixture is smooth and hot, about 20 minutes. (Don't have a double boiler? Heat chocolate mixture in a small saucepan over a larger pan of boiling water.] Stir in coffee and heat through.
Pour into mugs, top with whipped cream and the chocolate shavings, if desired, and serve while warm.
Golden Sweet Cornbread


Ingredients:
eggs, whole kernel corn

Directions:
Preheat oven to 400 degrees F. Coat a glass or metal 9-inch square baking dish with non-stick cooking spray.
Stir together all ingredients in a large mixing bowl; batter will be slightly lumpy. Pour batter evenly into prepared pan.
Bake 40 to 45 minutes or until deep golden brown and wooden pick inserted in center comes out clean.  Cool 10 minutes before cutting.
Buttermilk Dumplings


Ingredients:
flour, baking powder, sugar, salt, eggs, buttermilk, butter

Directions:
Combine dry ingredients. Set aside., Combine eggs, buttermilk, and melted  butter., Stir liquid ingredients into dry ingredients to form a stiff batter., Drop tablespoons into simmering stew., Cover and simmer 20 minutes.
Southern Pecan Pie Filling


Ingredients:
granulated sugar, flour, sour cream, lemon juice, salt, brown sugar, pecans

Directions:
Mix all ingredients and cook in double boiler for 45 minutes, stirring every 10 minutes for the first 20 minutes, then stirring every 3-5 minutes,or until thickened.
While mixture cools, prepare topping.
For Topping: Beat egg whites until stiff.
Add brown sugar and mix well.
Stir in pecans.
Pour cooled filling into baked pie shell.
Cover with topping and bake in 325 degree oven until light brown or about 15 minutes.
Crispy Fried Onion Rings


Ingredients:
onions, flour, baking powder, salt, paprika, seasoning salt, water

Directions:
Mix flour, baking powder, paprika, seasoning salt and water. Stir until smooth.
Slice onions 1/8-1/4" inch thick and seperate into rings.
Drop onions into batter in bowl and stir gently with a spoon. This saves time, over dipping each ring separately into batter. Make sure all onion rings are coated with batter.
Using a fork, drop one onion ring into fat to test temperature. Your onion ring should not cook too quickly or turn dark. If necessary, reduce temperature. You want your fried onion rings to puff up and turn golden brown, not overcook. If they over cook they will taste bitter.
When fat is ready, gently drop onion rings into pot or place in fryer basket and lower into fryer.
When onions rings are golden, using a slotted spoon lift into a metal strainer to drain. If using a fryer, simply lift the basket and allow your onion rings to drain.
Captain Ken's Traditional Beef Jerky


Ingredients:
top round roast, soy sauce, Worcestershire sauce, onion powder, garlic powder, chili powder, black pepper, Splenda sugar substitute, liquid smoke

Directions:
Mix all ingredients into a large bowl and add meat slices.  Mix well and make sure the meat gets evenly coated.  Put into a zip top bag and refrigerate for at least 4 hours and up to 24 hours.  Place slices into your dehydrator or smoker at 165 degrees.  Thinner slices will take about 4 hours.  Make sure it doesn't get over dried and turn brittle.
After if fully cools off put into refrigerator or put in freezer for long term storage. ENJOY!
Cheese Soup


Ingredients:
carrot, celery, flour, salt, American cheese, onion, butter, chicken broth, milk

Directions:
Saute vegetables in butter until tender., Stir in flour and salt., Add broth., Cook until thickened., Stir in cream/milk and cheese over low heat until cheese melts., DO NOT BOIL.
Cheese Enchiladas


Ingredients:
shortening, flour, tomato sauce, water, vinegar, sugar, chili powder, cheddar cheese, monterey jack cheese, flour, baking powder, salt, warm water

Directions:
Enchilada Sauce:
Put shortening and flour in pan; add tomato sauce and water.  Mix and cook until thickened.  Add other sauce ingredients.  Cheese is not a sauce ingredient.  The computer just lumps all the ingredients together.  Cook, the longer the better.
Homemade Tortillas:
In a medium bowl, combine flour, baking powder and salt.
Stir in water and oil.  (This can be done in a mixer and turns out very well.]  Turn dough onto counter and knead for 2-3 minutes until it is smooth and has no lumps.
Return dough to bowl, cover with damp cloth or wet paper towel and let sit for 15 minutes.  Remove from bowl and divide into 10 pieces.  Leave pieces on counter and cover again with a damp cloth for about 10 minutes.  Roll out each piece of dough into an 8 inch round.  Cook torillas on griddle.  Makes 10.
*These tortillas come out thicker than the store bought variety.  Just add more water and roll them out thinner to make them more like store bought ones.
Put some sauce in bottom of 9x13 pan.
Spread some sauce peanut butter style on each tortilla.
Place about 2 TBSP cheese on each tortilla.  Roll up.
Place seam side down in pan.
Pour remaining sauce over enchiladas; sprinkle with remaining cheese.  Bake uncovered at 350 degrees until cheese melts and enchiladas are hot, about 20 minutes.
Serve with olives, lettuce and sour cream if desired.
The Westerner Steak Sandwich


Ingredients:
salsa, sour cream, green onion, lettuce, cheese

Directions:
Mix salsa, sour cream and green onions to make the sandwich spread.
Season both sides of steaks with Montreal seasoning.
Grill over medium coals for 6-7 minutes, turning once after about 4 minutes. Or pan-fry over medium-high heat for about 6 minutes, turning occasionally.
Spread rolls with 2 tablespoons of spread per side. Top with lettuce leaves and sizzling steak.
Close sandwich and eat it!
Berbere Spiced Chicken Breasts
Category: meat-and-poultry
By Chef John

One of my favorite uses for berbere spice is this chicken breast recipe. But you can use a pork chop or a piece of lamb, it's so versatile.

Ingredients:
1  skinless, boneless chicken breast half - lightly pounded to an even thickness
1 teaspoon kosher salt
1 tablespoon berbere spice blend, or to taste
2 teaspoons butter
1  lime, juiced
2 teaspoons tomato paste
¼ cup chicken broth, or as needed
⅓ cup coconut milk
½ teaspoon berbere spice blend, or to taste
Salt to taste
1 tablespoon chopped cilantro

Directions:
Season both sides of chicken breast with salt. Sprinkle 1 tablespoon berbere spice mix to coat both sides of chicken breast (see Cook's Note for recipe link). Melt butter in a skillet over medium-high heat until it just starts to turn brown. Immediately transfer chicken breast to skillet; cook 2 to 3 minutes per side. Transfer chicken to a warm dish. Stir in lime juice, tomato paste, chicken broth, and coconut milk; stir to deglaze pan. Bring to a simmer while stirring. Add 1/2 teaspoon berbere spice and a pinch of salt. Transfer chicken breast back to skillet; reduce heat to medium-low. Cook until chicken is cooked through and sauce starts to reduce, basting chicken with pan juices as it cooks, 4 or 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with chopped cilantro. Serve with a drizzle of the pan sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 chicken breast

Calories: 432
Fat: 28.1 g
Saturated fat: 20.4 g
Carbohydrates: 15.7 g
Sugars: 2.9 g
Dietary fiber: 6.8 g
Protein: 28.4 g
Cholesterol: 92.2 mg
Sodium: 3392.6 mg
Lentil Pie


Ingredients:
broccoli, potatoes, salt, nutmeg, butter, carrot, red onion, parsnip, spring onions, green chili, garlic cloves, lentils, cheese

Directions:
Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
Cook until very soft (about 15-20 minutes].
Drain the water off and add the knob of butter and a grating of nutmeg.
Then mash into a puree.
Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
Add the Lentils, Tomato Passata and stock and bring to a simmer.
Simmer on a very low heat for 35 minutes.
Check the seasoning. Adjust salt and season with fresh ground pepper.
Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
Mix the cheese with the Breadcrumbs.
Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!
Easy Gyro Pizza


Ingredients:
lean ground turkey, garlic cloves, dried oregano leaves, salt, sour cream, mozzarella cheese, cucumber, tomatoes, red onions, feta cheese

Directions:
Heat oven to 425°F Spray 13x9-inch pan with cooking spray. Press pizza dough in bottom and slightly up sides of pan to form crust. Bake about 7 minutes or until crust just begins to turn brown on edges.
Meanwhile, in 6-inch skillet, cook turkey and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until turkey is no longer pink. Stir in oregano and salt.
Spread sour cream over warm crust. Sprinkle with 1 cup of the mozzarella cheese. Evenly top cheese with cooked turkey. Sprinkle with cucumber and tomato. Separate red onion into rings; arrange over tomato. Sprinkle with remaining 1/2 cup mozzarella cheese and the feta cheese.
Bake 13 to 14 minutes or until edges of crust are golden brown and cheese is melted.
French Vanilla Cocoa Mix in a Jar


Ingredients:
non-fat powdered milk, confectioners' sugar, salt

Directions:
Combine all ingredients and ladle into jars.
Cover tightly.
Attach the following directions on a gift tag: French Vanilla Cocoa: Stir 3 heaping tablespoons of cocoa mix into hot water or milk.
Scrambled Eggs


Ingredients:
eggs, milk, butter, salt, pepper

Directions:
Break the eggs into a bowl and beat slightly with a fork, enough to break the yolks. Add the salt, pepper, and milk.
Melt the butter in the top of a double boiler and add eggs. Set over hot water and cook over moderate heat.
Stir from time to time with a fork and cook until creamy (about 10 minutes]. Do not overcook. Scrambled eggs should not be dry. (Hint: They are done when a watery liquid forms in the bottom and the eggs are nice and fluffy.] Scoop out onto a plate and add shredded cheddar cheese, if desired.
Start the Day Smoothie


Ingredients:
unsweetened coconut milk, banana, flax seeds, walnuts, frozen blueberries

Directions:
Put all ingredients, EXCEPT the ice, in a high powered blender in the order listed.
Mix on blend setting.
Add crushed ice and mix on smoothie setting.
Cheesy Spinach Dip


Ingredients:
frozen spinach, cream cheese, monterey jack pepper cheese, garlic cloves, onion, Rotel Tomatoes, parmesan cheese

Directions:
Preheat oven to 375*.
Thaw spinach, drain well and place in a large mixing bowl.
Add softened cream cheese, mix together with electric mixer.
Add shredded pepper jack (all but 1/3 cup], tomatoes, garlic, onion and Parmesan cheese.  Blend well.
Place mixture in 9 x 11" baking dish. Top with remaining 1/3 cup pepper jack cheese.
Bake, covered, at 375* for 30 minutes.
Remove lid and continue baking for 15 more minutes, or till bubbly and browned slightly on all sides.
Serve with chips or dippers of your choice.