xiaoxl/recipe_data huggingface dataset:
Quick and Easy Tom Kha Gai


Ingredients:
garlic cloves, red curry paste, kaffir lime leaves, fresh galangal root, fresh lemongrass, chicken breast, cornstarch, coconut milk, fish sauce, fresh lime juice, fresh cilantro

Directions:
Tips: the lemon grass, lime leaves and kha are best left in large pieces to make them easier to pick out later, as they are tough and inedible.  I leave them in all the way till serving and tell my guests to look for them and set them aside as they eat.  The RecipeZaar ingredient format makes it hard to enter how much galangal (kha] to use: I use a root-knob about twice the size of the ball of my thumb.  I use half of a 4-ounce tin of red curry paste (4 tablespoons] for a pretty spicy-hot soup; you can use 1/4 can for milder heat, but the recipe for Tom Kha Gai on the Maesri tin calls for the whole thing- WOW that must be hot!
In a large stock pot, saute the curry paste, garlic, lemon grass, lime leaves and kha in the vegetable oil for two minutes.
Stir in chicken broth and bring to a boil.
While broth is heating, slice the chicken breast and toss it in cornstarch.  The amount of cornstarch doesn't need to be exact; just make sure the slices are evenly coated and shake off any excess.
Add chicken to boiling broth, stir gently, and bring back up to a simmer.
Stir in mushrooms, coconut milk, fish sauce and lime juice.  Bring back up to a simmer, stirring gently a few times, then cut the heat off and you're ready to serve.
Garnish with fresh cilantro and serve.
Versatile Rusks


Ingredients:
buttermilk, margarine, white bread flour, whole wheat flour, brown sugar, baking powder, salt

Directions:
Melt margarine and beat with buttermilk until creamy.
Mix dry ingredients well.
Mix buttermilk mixture with dry ingredients.
Adjust consistency of mixture with flour until it isn't sticky, but not dry.
Divide mixture between two 30cm x 20cm baking trays.
Bake at 180°C for 45 minutes.
Cut into fingers (we like them about 2,5cm x 10cm].
Place them on trays with space between them.
Bake at 100°C for 2-3 hours to dry them out.
Serve dipped in tea or coffee.
Yummy!
Fried Caramel Bananas


Ingredients:
bananas, egg, ground hazelnuts, coconut ice cream, mango ice cream, butter, dark rum, brown sugar, water, coconut milk

Directions:
Peel bananas and cut in half lengthways.
Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
Heat cooking oil in a wok to 375ºF, and deep-fry bananas, in batches, until golden brown.
Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
Serve each individual portion with icecream of choice.
Fruit Dip with Cream Cheese
Category: trusted-brands-recipes-and-tips
By PJARRELL

A sweet companion to your favorite fresh fruit.

Ingredients:
1 (8 ounce) package cream cheese
1 (7 ounce) jar marshmallow creme
¾ cup confectioners' sugar
⅛ teaspoon lemon juice

Directions:
In large bowl, blend cream cheese, marshmallow creme, sugar and lemon juice with electric mixer until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 16 servings

Calories: 110.2
Fat: 4.9 g
Saturated fat: 3.1 g
Carbohydrates: 15.7 g
Sugars: 11.3 g
Protein: 1.2 g
Cholesterol: 15.4 mg
Sodium: 51.3 mg
Zucchini Lemon Cake


Ingredients:
eggs, white sugar, lemon juice, lemon zest, zucchini, flour, baking soda, salt, baking powder, walnuts, powdered sugar

Directions:
Preheat oven to 350 degrees.
Combine eggs, sugar, oil, lemon juice, zest; beat well.
Add zucchini and mix well.
Sift the dry ingredients into small bowl.
Mix dry ingredients into the zucchini mixture.
Fold in nuts.
Pour into a greased 9" by 13" pan.
Bake at 350 degrees for 30 to 40 minutes, or until done.
Cool and dust with powdered sugar.
Cheese Stuffed Mushrooms


Ingredients:
parmesan cheese, fresh large mushrooms, butter

Directions:
Wash and de-stem mushrooms., Mix parmesan and herb cheese together., Stuff cheese in mushrooms., Add a pinch of bread crumbs on top and brush top of each mushroom with butter., Bake on 450 degrees for 15 minutes.
Salami & Rice Salad Medley


Ingredients:
brown rice, olive oil, red kidney beans, celery, spring onions, sweetcorn, olive oil, creme fraiche

Directions:
Drizzle a little olive over cooked rice & stir through.
Place in a large mixing bowl with the other ingredients  & mix through the combined dressing ingredients making sure there is an even coating of dressing over entire salad.
Salmon With Butter Sauce


Ingredients:
salmon fillets, white wine, shallots, white distilled vinegar, fresh basil, chives, fresh tarragon

Directions:
Cut fish into individual serving sizes.
In large skillet, bring enough water to a boil to cover fish by 1 inch.
If the fish isn't fresh add the white wine, lemon juice, or vinegar.
Add the fish and turn down the heat to simmer.  Cook about 10 minutes per inch of thickness of fish.  When done, drain on paper towels.
While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains.  Add optional ingredients.
Remove pan from heat.  Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
Serve sauce over fish.
Chicken Wing 65


Ingredients:
chicken wings, plain yogurt, cornstarch, cayenne pepper, soy sauce, salt, black mustard seeds, shallots, curry leaves, fresh lemon juice, ketchup, salt

Directions:
For the wings:
Remove the tips of the wings and discard. Using a knife, separate the wings at the joint, so you have 2 pieces for each wing.
In a mini processor, process ginger, garlic, and serrano until a smooth paste forms.
In a large bowl, combine all ingredients for the marinade- from the yogurt to the salt (including the ginger/garlic/serrano mixture] until smooth and blended. Evenly coat wing pieces in this. Keep aside for 30 minutes.
Heat 2 cups of oil in a deep sided pan or fryer. Check if oil is ready- tested either by a deep fry thermometer( 350°-365°F] or when bubbles form around the end of a wooden spoon immersed in the oil.
Add the wings in batches, 6-8 at a time (do not crowd pan], keeping flame medium-high. Fry till all sides are golden brown and meat is cooked through.
After each batch, make sure oil is at an optimum temperature before adding the next batch.
Continue process until all the wings are fried.
Drain wings on paper towels.
For the seasoning:
Heat oil in a small skillet, add in mustard seeds.
When the seeds begin to pop, add shallots and curry leaves. Fry till browned and crisp.
Take off heat, mix in lemon juice and ketchup. Combine well.
Pour over the warm chicken wings and serve.
440 Main's Jambalaya


Ingredients:
chicken breasts, shrimp, green pepper, celery, onion, andouille sausages, ham, tomato sauce, salt, cooked long-grain rice, parsley

Directions:
Sauté chicken breast and shrimp together with oil in heated cast iron pot or 4 quart skillet for 1 minute.
Add the peppers, celery, and onion and cook 2 minutes more.
Next, add sausage, ham, chicken stock, tomato sauce and seasonings.
Cook for 18-20 minutes at a light simmer.
Add in the rice and mix well.
Serve in 4 large bowls.
Garnish with chopped parsley.
Tex-Mex Rice and Two-Bean Pilaf


Ingredients:
extra virgin olive oil, onions, onion, long grain white rice, garlic cloves, garlic, water, dried lentils, pinto beans, frozen corn, salsa, chili powder, ground cumin, salt, pepper

Directions:
In a medium deep-sided skillet with a lid, heat the oil over medium heat.
Add the onion and cook, stirring until softened, about 3 minutes.
Add the rice and garlic and cook, stirring, about 2 minutes.
Add the water, lentils, pinto beans, corn, salsa, chili powder, cumin, salt and pepper; bring to a boil over medium-high heat stirring occasionally.
Reduce the heat, cover, and simmer until the rice has absorbed most of the liquid, about 20 minutes.
Serve immediately.
World's Healthiest Soup  !


Ingredients:
homemade chicken broth, garlic cloves, fresh spinach, green onions

Directions:
Heat chicken broth to a boil, turn off heat.
(you may add 3 very thin slices of ginger].
Add remaining ingredients and cover.
Let sit for 15 minutes, stir and serve.
To Your Health!
Broiled SPAM® and Cheese Open Face Sandwiches
Category: everyday-cooking
By Elaine E

An easy lunch open face sandwich.  Just SPAM® and Cheddar.

Ingredients:
3 slices bread
1 cup fully cooked luncheon meat (such as SPAM®), grated
1 cup shredded Cheddar cheese

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the three slices of bread onto a baking sheet. Stir together the luncheon meat and Cheddar cheese in a bowl. Press the meat and cheese mixture on top of each slice of bread. Broil in the preheated oven until the sandwiches are hot and the topping is beginning to brown on top, 3 to 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 3 sandwiches

Calories: 391.9
Fat: 28.6 g
Saturated fat: 13.7 g
Carbohydrates: 14.8 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 18.7 g
Cholesterol: 78.8 mg
Sodium: 1170.8 mg
Easy Biscuit Garlic Bread


Ingredients:
garlic clove, butter, parmesan cheese

Directions:
Preheat oven to 350 degrees (F].
While oven is preheating, open can of biscuits. Cut biscuits into quarters.
Melt butter in small (10-inch] skillet.
Press garlic clove(s] into butter. (Love garlic? Use 2 cloves. For a less intense flavor, use 1.].
Add all biscuit quarters and toss to coat with the butter/garlic mixture.
Once all are coated, evenly distribute in pan so they are somewhat flat/evenly spaced.
If using cheese, sprinkle parmesan cheese on top of biscuits.
Place in oven and cook until golden brown (about 11-13 minutes].
Flip over onto serving plate and enjoy!
Grilled Harissa Lamb With Yogurt, Moroccan


Ingredients:
cumin seed, harissa, olive oil, garlic cloves, lamb shoulder, yogurt, cucumber, mint, preserved lemons

Directions:
First make the marinade:
In a spice grinder, crush the coriander and the cumin.
In a small bowl, combine the harissa, lemon juice, olive oil, garlic, coriander and cumin - into a thick paste.
Season the lamb with salt and pepper and then smear both sides of the meat with the harissa marinade paste. Cover and marinate for an hour or two.
While the lamb is marinating, make the yogurt sauce. Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper. Cover and refrigerate until needed.
Before cooking, let the meat come back to room temperature. Cut the meat to fit easily onto the grill. Grill each piece of meat for five minutes per side until the lamb is charred with grill marks. Remove the meat to a plate to rest and continue with the other pieces of meat. The meat should still feel mostly raw at it's thickest point. The harder the meat is, the more it's cooked through.
Heat oven to 350 degrees F. Place the grilled lamb on a rimmed baking sheet covered in foil and place in the oven and roast until the lamb is medium rare. Check it after about 10 minutes, but it will probably take between 15 and 30 minutes. Remove the meat from the oven and let rest for about 10 to 15 minutes. Serve with yogurt sauce and a side dish of couscous.
Broccoli Crunch With Creamy Almond Dressing


Ingredients:
broccoli florets, garlic clove, sea salt, almond butter, fresh lemon juice, honey, extra virgin olive oil, hot water, sweet apples, red onion, walnuts, shallot, chives

Directions:
Bring a medium pot of water to a boil and place about 1/4 teaspoons salt in the water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it]. Shake off excess water(or dry with a clean towel or paper towels].  Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop,  making it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make  adjustments if needed,  and set aside.
In a large bowl gently toss the broccoli, apples, red onion, most of the shallots(saving some to garnish] and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style or on individual plates if desired. Enjoy!
To make pan-fried crunchy shallots:.
Stir together the shallots, a splash of clarified butter (or olive oil] and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn], and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.
Banana Fritters
Category: appetizers-and-snacks
By Julia Morris

These great little fritters are a breakfast favorite.

Ingredients:
½ cup milk
2  bananas, mashed
2 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
2  eggs, beaten
1 tablespoon margarine, melted
1 quart vegetable oil for frying
½ cup confectioners' sugar

Directions:
In a mixing bowl, combine the milk and bananas. Sift in the flour, salt, and baking powder. Thoroughly mix in the eggs and margarine. Heat the oil in a large skillet to 365 degrees F (180 degrees C). Carefully place spoonfuls of the mixture into the hot oil and fry until brown. Flip the fritter and continue to brown. Remove fritters from the oil and drain on paper towels. Dust the fritters with confectioners' sugar and serve while warm.

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

Calories: 407.6
Fat: 19 g
Saturated fat: 3.1 g
Carbohydrates: 52.8 g
Sugars: 16.3 g
Dietary fiber: 2.2 g
Protein: 7.5 g
Cholesterol: 63.6 mg
Sodium: 427.3 mg
Tomato and Garbanzo Salad


Ingredients:
garbanzo beans, tomatoes, sweet onion, yellow bell pepper, fresh parsley, salt, pepper, extra virgin olive oil, lemon juice

Directions:
Drain garbanzo beans and rinse well.  Let drain for five minutes or pat dry with paper towel.
Place beans and balsamic vinegar in container to marinate while preparing other ingredients.
Cut Tomatoes in 1 inch pieces, add salt, place in colander and let drain.
Dice onions in 1/4 pieces.
Dice bell pepper in 1/2 pieces.
Chop parsley.
Combine bell pepper, onion, drained tomatoes and marinated beans into large bowl (not the bowl you will serve in].  Drizzle the olive oil, lemon juice and combine gently.  At this point you can add more balsamic vinegar to suit your taste.  Gently mix in parsley.  Taste again and adjust salt and pepper.  Serve.
(I love using cilantro in place of parsley - try it!].
Raspberry Yogurt Frappes


Ingredients:
raspberries, plain yogurt, vanilla yogurt, honey, milk, fresh raspberry

Directions:
Puree the berries in a food processor or blender.  Add the yogurt and honey and puree about 30 seconds, until smooth and thickened.  With the motor running, add the milk and process for 30 to 40 seconds, until thick and frothy, much like a milkshake.
Serve immediately, poured into stemmed glasses and garnished with a few whole berries or mint sprigs.  (Mixture can be put together up to 4 hours ahead and refrigerated.  Process again just before serving to regain the frothy texture].
Note:  Depending upon the size of your food processor or blender, this frappe may need to be made in batches.
Glazed Doughnut Crisps


Ingredients:
all-purpose flour, vanilla extract, powdered sugar, milk

Directions:
Preheat oven to 350 degrees F.
Knead dough with flour, adding in 2 parts, and vanilla extract. Break into 2-inch pieces. Roll each piece into a 6 inch long rope. On an ungreased cookie sheet, shape rope like a doughnut, pinching ends together. Freeze for 10 minutes. Bake for 10 to 12 minutes.
Cookies should be just lightly golden on top.
Cool completely. Frost each cookie with vanilla frosting. Drizzle Drippy Icing over cookies.
Drippy Icing:
In a small bowl, whisk together powdered sugar and milk. Tint with 1 drop yellow food coloring. Add more powdered sugar for stiffer consistency, if desired. Drizzle over cookies. Enjoy!
Taco Salad


Ingredients:
lettuce, tomatoes, ground beef

Directions:
Combine the lettuce, tomatoes, cheddar and onions and mix well.
Brown ground beef. You can add a little s&p and even a little hot sauce to flavor it.
When meat has cooled add to lettuce mixture.
Crush up a handful of Doritos and add to your serving only (you can fridgerate the rest, and add more Doritos the next day, if they sit in the salad mixture they will get soggy].
Audry's Favorite Eggs With Sausage


Ingredients:
breakfast sausage, eggs, cream cheese, salt, pepper, bell peppers, onions, mushrooms

Directions:
"Cook the sausage (a non stick skillet is a good idea], crumble it as it cooks, drain any fat that remains after sausage is cooked ( I blot it with a paper towel].  If you want onions, bell pepper and/or mushrooms, add them at this time - stir them and let them brown.  Add the beaten eggs to this mixture and stir with a heat-proof spatula until almost solid (cooked].  Add the softened cream cheese and stir.  The dish will be ready about 2 minutes after the cream cheese has been stirred inches  (This will continue to cook from the heat of the pan, for a little while.]  Serve with salsa verde or Pace Picante if you want."
Bumbleberry Muffins
Category: bread
By sherry

After many attempts to get this just right, this is what transpired. I ran a B&B called Bumbleberry Inn and made these muffins every morning to my guests' delight.

Ingredients:
1 cup milk
1 tablespoon lemon juice
1 cup all-purpose flour
½ cup whole wheat flour
½ cup rolled oats
½ cup ground flax seeds
½ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
2  eggs
1 teaspoon vanilla extract
1 cup mixed frozen berries

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin. Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes. Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl. Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 155.4
Fat: 3.7 g
Saturated fat: 0.8 g
Carbohydrates: 26.6 g
Sugars: 10.5 g
Dietary fiber: 3 g
Protein: 4.9 g
Cholesterol: 32.6 mg
Sodium: 305.2 mg
Rhubarb Butter Crunch
Category: desserts
By Pat Jerry

This recipe was passed down through my MIL's family and is the best crunch ever! Serve with either ice cream or whipped cream. I have left the directions as she gave me - adds a touch of character to the recipe!

Ingredients:
8 cups diced rhubarb
1 cup white sugar
3 tablespoons all-purpose flour
1 ½ cups all-purpose flour
1 cup brown sugar
1 cup butter, softened
¾ cup rolled oats

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture. Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 16 servings

Calories: 277.5
Fat: 12 g
Saturated fat: 7.4 g
Carbohydrates: 41.4 g
Sugars: 26.6 g
Dietary fiber: 1.8 g
Protein: 2.5 g
Cholesterol: 30.5 mg
Sodium: 88.5 mg
Mini Tourtières


Ingredients:
vegetarian beef broth, water, tamari, vegan worcestershire sauce, red wine, canola oil, vegan margarine, sweet onion, russet potato, garlic cloves, salt, cinnamon, pepper, savory, dried thyme, fennel seed, ground cloves, hot water, cornstarch, cold water

Directions:
Combine TVP, broth, tamari, vegan Worcestershire and wine in a small bowl and set aside.
Heat oil in a large pot over medium heat and add the onion, potato and garlic.
Cook about 5 minutes, until potato begins to soften and garlic is fragrant.
Add TVP mixture (with liquid], spices and water, stir well and bring to a boil.
Reduce to a low simmer and allow mixture to cook, uncovered, for 20-25 minutes, stirring occasionally (and adding a splash of water if necessary] to prevent sticking.
Remove from heat and add kinako or cracker crumbs. Stir well.
Loosely cover and let stand for 10 minutes.
If mixture is still "soupy", add in more kinako or crumbs, 1 tablespoon at a time and stirring well after each addition, until the mixture is still "wet" but not drippingly so (especially if using kinako, which takes a few minutes to absorb liquid].
Cool to room temperature before using.
Preheat oven to 375°F.
Whisk together cornstarch and water, set aside.
Roll and cut out about <U+2154> of the pie dough to fit into 5 “pot pie” pans (about 5” across and 1 ½” deep].
Fill the pie crusts with cooled tourtière filling.
Roll and cut out the remaining pie dough, top the filled pies and crimp / flute the edges to seal.
Trim the edges and brush with cornstarch slurry.
Cut a cross into the top of each crust to vent.
Place on a baking sheet and bake for 35 minutes, or until dough is golden brown and mixture is steaming.
Let stand 10 minutes before digging in!
Mediterranean Herb Oil


Ingredients:
fresh basil, fresh oregano, fresh thyme, fresh parsley, olive oil

Directions:
Put all the minced herbs in a heavy saucepan.
Add the oil.
Bring it to a simmer over medium heat, stirring every now and again.
Simmer for 10 seconds.
Take the pan off the heat, keep stirring for another 30 seconds.
(Yes, seconds.] Let the herbs now steep in the oil for about an hour, until cool (you didn't think it was going to be that quick a recipe, did you?].
Strain the oil through a fine sieve into a measuring cup, pressing on the steeped herbs to get out all the oil and all the herby essense.
Divide the herb oil between 4 pretty oil bottles.
Seal tightly.
Keep in the fridge at least 1 day to develop the flavors.
Keep this oil in the fridge.
Disney's French Toast Loaf


Ingredients:
butter, light brown sugar, cinnamon, heavy cream, eggs, vanilla, cinnamon

Directions:
Mix the brown sugar with 1 teaspoon of cinnamon.  Keep separate.
Mix the cream, eggs, vanilla and remaining cinnamon together to make a batter.
Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread]. Press down with hand to compact bread into loaf pan.
Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners. Lift bread at corners a little to get into bottom quicker if you want.].
Place loaf pan on some paper towels in case of overflow. Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into 7 slices and serve.