xiaoxl/recipe_data huggingface dataset:
Yellow Chicken Soup


Ingredients:
chicken, water, onions, celery, bay leaf, chicken bouillon cubes, butter, rice, turmeric, parsley

Directions:
"Boil chicken in water until tender and remove from bone.  Add chicken back to water and cook 45 minutes.  Add onions, celery, bay leaf, bouillon cubes, butter, rice and seasonings.  Cook 45 minutes on low heat.  Soup will be thick; add additional water for thinner soup."
Spiced Vanilla Pecans


Ingredients:
pecan halves, water, sweet butter, corn syrup, vanilla extract, salt, ground coriander, ground cinnamon, nutmeg, ground allspice, fresh ground pepper

Directions:
Note: If you don't have superfine sugar (in Britspeak: caster sugar] then you can whirl regular granulated sugar in the food processor for about 5 minutes.
You can skip this and just use granulated sugar, but please make sure it dissolves completely before leaving the pecans to sit.
In a large pot, boil the pecans in the water for 1 minute.
Drain well.
While they're still hot, toss them in a large bowl with the sugar, melted butter, corn syrup and vanilla extract.
Mix well and let the nuts sit, covered, for at least 12 hours, up to 24 hours.
Preheat the oven the 325 degrees F.
Put the nuts on a cookie sheet (make sure it's rimmed so the nuts don't fall off].
Bake the nuts for 30 minutes, stirring every 5 minutes.
The nuts should brown nicely.
I know, they are brown already, what I mean is that they should be a little darker, and crisp looking.
However, they won't actually get crisp until they cool.
Meanwhile, combine all the spices in a large bowl.
The minute, the actual instant that the nuts are done, add them to the spices and toss them until they are well covered.
Pat the nuts back down on the cookie sheet in a single layer, so they can cool without clumping together.
Cool thoroughly, and store in an airtight container.
Curried Onions


Ingredients:
turmeric powder, curry powder, curry paste

Directions:
Wash and finely chop onions.
Heat oil in a pan on medium heat; add the onions and turmeric powder. Cook the onions until golden brown; add curry powder or paste and mix well. Turn off heat after 2 minutes.
Add chopped coriander leaf. Serve with pita bread or toast.
Gingerbread Men


Ingredients:
butter, brown sugar, golden syrup, plain flour, ground ginger, bicarbonate of soda, icing sugar

Directions:
Cream butter and sugar until light and fluffy.
Beat in golden syrup and egg yolk.
Stir in sifted dry ingredients in 2 batches.
Press mixture into a ball, knead on lightly floured surface until smooth, cover and put in fridge for 30 minutes.
Roll dough between 2 pieces of greaseproof paper until 4mm thickness.
Cut shapes you desire and place on lightly greased oven trays 3cm apart (they spread when cooking].
Bake in moderately hot oven about 8 minutes or until lightly browned and firm, cool on trays.
Royal icing:
Whisk egg white with a fork, gradually whisk in sifted icing sugar, about 1 tbsp at a time.
Colour as desired and decorate.
Earl's Chicken Delight


Ingredients:
boneless chicken, cooked rice, fresh green beans, whole kernel corn, fresh corn, potatoes, potatoes, red onion, celery, distilled water

Directions:
Add the above ingredients in any order, stir thoroughly., You may substitute vegetables to suit your preference., Cook on slow for 6-8 hours., Cook on high for 4 hours.
Candied Kielbasa
Category: meat-and-poultry
By BUCHKO

Kielbasa, also called kielbasy or Polish sausage, is a spicy sausage usually made with pork (though beef is sometimes added). It comes in chunky links, and is sold precooked. I haven't met anyone yet who didn't like this dish. I even like it and I really don't care for kielbasa that much! Another bonus is that it is easy to make, and is yet another recipe for your slow cooker.

Ingredients:
1 cup packed brown sugar
½ cup ketchup
¼ cup prepared horseradish
2 pounds kielbasa sausage, sliced thin

Directions:
In a slow cooker combine the sugar, ketchup and horseradish. Add the sausage, and mix well. Cook on High until it starts to boil.  Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 473.3
Fat: 31.1 g
Saturated fat: 10.5 g
Carbohydrates: 34.8 g
Sugars: 32.5 g
Dietary fiber: 0.3 g
Protein: 14.3 g
Cholesterol: 74.9 mg
Sodium: 1224.2 mg
Kale Fritatta


Ingredients:
eggs, fresh parmesan cheese, kosher salt, fresh ground black pepper, extra virgin olive oil, onion, kale, garlic clove

Directions:
Preheat broiler.
Whisk all the eggs, 1½ tablespoons cheese, ¼ teaspoon salt, and ¼ teaspoon pepper in large bowl.
Heat olive oil in medium nonstick broiler-proof skillet over medium heat. Add onion and sauté until tender but not brown, about 6 minutes.
Add Kale/ Red chard in 3 batches; toss until each begins to wilt before adding next. Sprinkle with salt and pepper.
Sauté until any liquid in skillet evaporates. Increase heat to medium-high; add salami and garlic to skillet and stir 1 minute. Add eggs to skillet; stir to distribute evenly. Reduce heat to medium-low, cover, and cook until eggs are almost set but still moist in center, about 4 minutes. Sprinkle remaining 1½ tablespoons cheese over top.
Transfer frittata to broiler and cook just until set in center and beginning to brown, about 1 minute.
Using flexible spatula, loosen frittata around edges. Slide frittata out onto platter. Serve warm or at room temperature.
Cheesy Hash Browns
Category: breakfast-and-brunch
By terra

Great for a breakfast or dinner side.

Ingredients:
1 (2 pound) package frozen hash brown potatoes, thawed
1 (16 ounce) container sour cream
1 cup chopped onion
1 (10.75 ounce) can  condensed cream of chicken soup
8 ounces shredded Colby cheese
5 ⅓ tablespoons butter, melted
salt and ground black pepper to taste
2 tablespoons crushed corn flakes cereal  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs. Bake in the preheated oven until the casserole is bubbling, about 1 hour.

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

Calories: 876.3
Fat: 75.7 g
Saturated fat: 42.7 g
Carbohydrates: 57.7 g
Sugars: 2.8 g
Dietary fiber: 4 g
Protein: 24.2 g
Cholesterol: 150.7 mg
Sodium: 1103.9 mg
Easy Slush or Sorbet (For Adults)


Ingredients:
"lemon juice"

Directions:
Place unopened can in the freezor for at least 12 hour or until frozen solid.  (It can be left frozen for several months].  Submerge the unopened can in hot water for a few seconds to loosen the edges, then open the can and transfer contents to a food processor, using a kitchen knife to cut it into several chunks.
Add lemon juice and liqueur.  Process, pulsing on and off until smooth.  Serve immediately in glasses or scoop the sorbet into balls and refreeze for up to 8 hours before serving.
OTHER CANNED VARIATIONS.
Apricots with Amaretto.
Figs with marsala or Sambuca.
Pears with Poire Williams or green creme de menthe.
Peaches with Bourbon.
Plums (remove pits] with Creme de Cassis.
Crushed Pineapple with Dark Rum (and 2 tablespoons canned cream of coconut for a pina colada].
Blueberries with Creme de Cassis.
Sweet Cherries with Kirsch.
Mangoes with Light Rum.
Litchi Nuts with Dark Rum.
Broiled Tomato Slices With Gouda Cheese


Ingredients:
tomatoes, sweet onion, gouda cheese

Directions:
Place tomato slices on baking pan lined with non-stick foil.
Place some diced onions and peppers on top of each tomato slice.
Salt and pepper to taste.
Place pan under broiler and broil as long as you prefer so that onions and peppers are slightly soft.
Remove from oven and add a slice of Gouda cheese to each tomato slice.
Return to broiler until cheese is golden and bubbly.
Can serve hot or slightly warm.
Mini Tex-Mex Turkey Meatloaves


Ingredients:
"lean ground turkey"

Directions:
Preheat oven to 400°F Spray 12 regular muffin cups with cooking spray.
Mix turkey, Egg Beaters, bread crumbs, drained tomatoes plus 1/4 cup reserved liquid and taco seasoning in medium bowl. Form into 12 balls (1/4 cup each] and place in muffin cups. Top each with 1 teaspoon cheese.
Bake 18 to 20 minutes or until browned and cooked through (170°F].
COOK'S TIPS: An ice cream scoop works well for scooping balls of the meat mixture into the muffin cups.
Moroccan Vegetable Soup


Ingredients:
olive oil, garlic cloves, fresh cilantro, parsnips, turnips, carrots, water, chickpeas, dry lentils, crushed tomatoes, tomato puree, salt, ground cumin, ground turmeric, fresh ground black pepper, cayenne pepper

Directions:
In a large stockpot, saute garlic and cilantro in the oil, over low heat, for 2 minutes; stir in parsnips, turnips, and carrots and cook an additional 3 minutes.
Add water and bring to a boil; stir in lentils, cover, reduce to low heat, and simmer until the lentils are tender, about 25 minutes.
Stir in chickpeas, both cans of tomatoes, season with salt, cumin, turmperic, pepper and cayenne, if using; bring to a boil, cover, and simmer 15 to 20 minutes more.
Oreo Mint Ice Cream Dessert


Ingredients:
butter, mint chocolate chip ice cream

Directions:
Set aside 15 cookies; finely chop remaining cookies.
Mix chopped cookies and butter in bowl.
Press firmly on bottom of 13x9x2-inch baking pan.
Freeze for 10 minutes.
Spread ice cream evenly over crust.
Place reserved cookies evenly on ice cream so each piece will have 1 whole cookie, pressing firmly into ice cream.
Freeze for at least 4 hours or overnight.
Keema (Indian-Style Ground Meat)
Category: world-cuisine
By ajr

Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.

Ingredients:
1 ½ pounds ground lamb
1  onion, finely chopped
2 cloves garlic, minced
2 tablespoons garam masala
1 teaspoon salt
4 teaspoons tomato paste
¾ cup beef broth

Directions:
In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 513
Fat: 40.7 g
Saturated fat: 17.6 g
Carbohydrates: 6.4 g
Sugars: 2 g
Dietary fiber: 1.8 g
Protein: 29.6 g
Cholesterol: 124.3 mg
Sodium: 884.6 mg
Sausage and Peach Breakfast Casserole


Ingredients:
Bisquick, milk, sausages, sugar, cornstarch, maple syrup, margarine, butter

Directions:
Prepare pancake or bisquick mix with the milk.
Turn into a greased 13x9 inch baking dish.
Drain peaches, reserving 1/2 cup of the syrup and set aside.
Halve the sausages cross wise-same for the peaches.
Arrange the sausages and peaches on top of batter-ie.
sausage, peach, sausage, peach.
Bake at 350 degrees for 20 minutes.
Remove from oven, let cool for 15 minutes or so, cover with foil and refrigerate overnight.
Next morning heat oven to 350 degrees and cook casserole for 20 minutes.
Serve with warm syrup Syrup: In a medium saucepan whisk together sugar and cornstarch until no lumps remain.
Turn heat to medium high, adding the reserved peach syrup, cooking to thick and bubbly.
Stir in maple syrup and margarine.
Serve warm.
Chocolate Chip Cookies (Random Attempt)


Ingredients:
flour, sugar, baking soda, salt, eggs, vanilla extract, butter, chocolate chips

Directions:
So sift all your dry ingredients using a fine mesh strainer into a giant bowl (except chocolate chips].
Put SOFTENED butter and eggs along with vanilla extract into the same bowl.
Use your hands to combine if you're like me, or use some kind of machine whisk until it's a stiff dough
Roll into logs and place in fridge to harden (10 minutes].
Cut into cookie size pieces (I don't even know if I did spacing well on that one - we'll find out together!].
Eat some of the cookie dough (optional] - then realize it might not be as sugary as other cookies and feel a little uneasy.
Drop one of the cookie doughs on the ground, dust it off and put it back on the tray.
Place in oven - and if you're like me and forgot to pre-heat it, just put it in anyways as you set it to 375F and let it begin to heat up.
Periodically look back every five minutes or so until it starts looking like you're getting to the point of your average chocolate chip cookie - hope for golden brown, and a delicious center of wonder and magic.
Things to note: I sifted everything that was a solid, save the pinches of salt and baking soda. I'm at sea level basically and the temp is around 70F at midnight in May.
Butter Mint Sugar Cookie


Ingredients:
granulated sugar, salted butter, egg, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Place buttermints and a 1/2 cup granulated sugar in a sturdy plastic sandwich bag and crush with rolling pin, meat mallet, or hammer.
In a large bowl, combine crushed mint mixture with butter, with an electric mixer set at medium speed, beat for 2-3 minutes.
Add egg and vanilla extract; continue beating until well mixed.
Reduce speed to low, and add gradually add flour mixture. Beat until well mixed.
Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets.
Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.
Shrimp PO Boy


Ingredients:
remoulade sauce, shrimp, romaine lettuce, tomatoes, shrimp

Directions:
Fry or Grill shrimp.
Spread Divine Kuizine Remoulade sauce or your favorite tartar sauce, generously on each toasted French sub roll, with a handful of lettuce, 3-4 tomato slices, add shrimp.
Garnish with dill pickles and enjoy. Remoulade sauce you can purchase @  shaysfoodjourney.com.
Christmas Eggnog Cookies


Ingredients:
flour, baking powder, ground cinnamon, ground nutmeg, white sugar, butter, vanilla

Directions:
Preheat oven to 300 degrees.
In a bowl, combine all dry ingredients together.
In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
Add the flour mixture and beat at low speed until blended. Do not overmix.
Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies.
Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.
Roast Beef and Chevre Wrap (Goat Cheese)


Ingredients:
deli roast beef, light mayonnaise, lettuce, tomatoes

Directions:
Spread mayo on tortilla, layer lettuce, tomato slices, roast beef and crumbles of chevre cheese in the middle of the top half of tortilla.
Fold bottom half up and then fold over both sides tightly.
Note: If you are like me and can't get your wraps to stay tight, wrap in a paper towel to help with fall apart messes.
Broiled Cheddar Tomato Sandwiches


Ingredients:
tomatoes, cheddar cheese, green pepper, Worcestershire sauce, Dijon mustard, mayonnaise, onion, ground pepper

Directions:
Mix cheese, green pepper, Worcestershire, mustard, mayonnaise, onion and pepper.
Place sliced tomatoes on toasted bread and divide cheese mixture evenly among them. Gently press cheese mixture onto tomatoes with the back of a spoon until tomatoes are completely covered.
Broil until bubbling and golden brown.
Lemon Caper Sauce For Chicken or Fish


Ingredients:
chicken broth, garlic, lemon juice, capers, butter, parsley

Directions:
Put broth and garlic in skillet and bring to a boil, reduce heat and simmer 1-2 minutes til garlic is tender.
Stir in lemon juice and capers.
Remove from heat and add butter stir til melted, add parsley.
Banana Bread Foster


Ingredients:
unsalted butter, brown sugar, vanilla extract, vanilla ice cream

Directions:
"Melt butter in a small saucepan. Add brown sugar and vanilla and stir frequently over low heat until sugar is fully dissolved. Per serving put one slice of banana bread down as a base. Add two scoops of ice cream on the bread and 1/4 of sauce over the ice cream."
Middle Eastern Spiced Lamb Burger


Ingredients:
olive oil, red capsicums, red onion, chili sauce, milk, lamb mince, of fresh mint, garlic clove, ground cumin

Directions:
Place breadcrumbs in a medium bowl and pour the milk over. Add the mince, onion, mint, garlic and cumin. Season well with salt and freshly ground black pepper. Use your hands to mix until well combined.
Divide the mixture into 4 even portions and shape each portion into a patty about 15cm in diameter and 1cm thick.
Heat the oil in a large non-stick frying pan over medium heat until hot. Add the Lamb Patties and cook for 5 minutes. Turn and cook the patties for a further 2-3 minutes or until just cooked through.  Alternatively you can BBQ these on a grill.
Meanwhile, preheat grill on high. Place bread portions, cut-side up, on an oven tray and toast under preheated grill for 2-3 minutes or until golden brown. To serve, spread the bottom halves of the bread portions with a little hummus.
Top with the spinach, roasted red capsicum, Lamb Patties, onion, remaining hummus, red onion and the chilli sauce. Season with freshly ground black pepper.
Cover with top of the bread portions and serve immediately.
Peaches and Cream Cheesecake


Ingredients:
flour, baking powder, salt, vanilla pudding mix, butter, milk, egg, cream cheese, sugar, sugar, cinnamon

Directions:
Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
Drain and save juice from sliced peaches.
Arrange peaches over batter.
Mix cream cheese, sugar and peach juice.
Beat until smooth.
Spoon over the top, keeping 1 inch from edges.
Mix sugar and cinnamon and sprinkle over the top.
Bake at 350°F for 30 to 35 minutes.
Southwestern Meatloaf Burgers


Ingredients:
scallion, garlic cloves, egg, chili powder, ground cumin

Directions:
Preheat oven to 425°F.
n a large bowl, combine beef, breadcrumbs, scallions, garlic, 1/2 cup chili sauce, egg, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
Using your hands, mix just until combined.
Divide beef into 4 equal portions; form each portion into a patty, about 1.5 inches thick.
At this point, you may choose to cover each patty with plastic wrap and refrigerate overnight; if not, go onto the next step.
Transfer patties to rimmed baking sheet.
Bake until brownmed, about 15 minute.
Brush tops and sides of patties with remaining chili sauce.
Return to oven , cook 5-10 minutes more.
Serve with jalapeno slices and warm tortillas, if desired.
Strawberry Tiramisu (For Those in Greece)


Ingredients:
cream cheese, icing sugar, vanilla essence, sugar, water, strawberries, frozen raspberries, cocoa powder

Directions:
Beat cream cheese, vegetal cream, dairy cream, condensed milk, icing sugar and vanilla essence in a mixer until smooth and thickened.
Boil 1 cup of water and pour into a shallow dish adding espresso coffee and sugar. Stir until it dissolves and then add the remaining cup of water.
Meanwhile hull and slice strawberries and and pour orange liqueur over them and toss lightly. (You can add defrosted raspberries here too at this point.].
Dip each ladyfinger biscuit into the coffee but only halfway as the coffee mix is still warm and they will get soggy quickly. Make sure you dip the smooth side.
Place in a long rectangular dish that fits the width of two biscuits.
Layer biscuits dipped in coffee, then add half the strawberries scattered over the biscuits including half of the liqueur.
Pour half of the cream over the top and smooth gently.
Add another layer of coffee dipped ladyfingers and the rest of the strawberries.
Finally add the remaining cream and smooth the top.
Dust with pure cocoa powder and allow the dessert to sit in the fridge for at least 8 hours, preferably overnight.
Creamy Caulifower Soup (South Beach Phase 1)


Ingredients:
extra virgin olive oil, onion, cauliflower, low sodium chicken broth, reduced-fat sour cream, nutmeg, salt, pepper

Directions:
In a medium saucepan, heat oil over medium heat,.
Add onion and cook, stirring occasionally, until softened, about 5 minutes.
Add cauliflower. Cover and cook for 5 minutes.
Add chicken broth and bring to a simmer. Cook until the cauliflower is tender, about 15 minutes.
Transfer soup in batches to a blender and puree until smooth.
Return to saucepan and whisk in sour cream, nutmeg, salt, and pepper and serve hot. Or chill in the refrigerator and serve cold.
Pear Cranberry Crumble


Ingredients:
dried cranberries, vanilla extract, pears, sugar, quick oats, brown sugar, flour, whole wheat flour, ground cinnamon, ground nutmeg, butter

Directions:
Preheat oven to 350 degrees.
In a small bowl, combine juice, cranberries and vanilla extract, let stand about 15 minutes.
Coat an 11x7x2-inch baking dish with cooking spray.
Arrange pear slices in dish, sprinkle with sugar.
Pour apple juice mixture over pears.
In a bowl, combine oats, brown sugar, flours, cinnamon and nutmeg.
Cut in butter until crumbly, sprinkle over pears.
Bake 40-45 minutes. Pears should be tender and topping should be golden brown.
Serve warm.
Healthy Steamed Vegetables


Ingredients:
broccoli, zucchini, red bell peppers

Directions:
Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
Replace lid and steam until vegetables are tender, but not mushy.  Fork will insert easily, but will not tear veggies apart, when done.
Remove to a bowl and serve as is.
Captain's Curry


Ingredients:
chicken pieces, onions, celery, garlic cloves, curry powder, chili powder, ground allspice, nutmeg, cinnamon stick, bay leaf, all-purpose flour, condensed chicken broth, apples, raisins, coconut milk

Directions:
In a non stick skillet, heat oil over medium-high heat.
Add Chicken in batches, and brown on all sides.
Transfer browned chicken to slow cooker stoneware.
Reduce the heat on the frying pan to medium.
Add to the frying pan the onions and celery and cook, stirring until softened.
Add garlic, curry powder, chili powder, allspice, nutmeg, cinnamon stick and bay leaf and cook, stirring for 1 minute.
Sprinkle flour over mixture and cook, stirring for 1 minute.
Add chicken broth, bring to a boil and cook, stirring, until thickened, Stir in apples and raisins.
Pour the mixture from the frying pan over the chicken in the slow cooker, cover and cook on LOW for 5 to 6 Hours, or on HIGH for 2 ½ to 3 hours, until juices run clear when the chicken is pierced with a fork.
Stir in coconut milk and cook until heated through.
Discard cinnamon stick and bay leaf before serving.
Serve with rice.
Note: This is a mild curry so if you like things hotter you might want to adjust your seasonings a bit.
Mascarpone Cheese Substitute


Ingredients:
cream cheese, heavy whipping cream, sour cream

Directions:
Combine well and use in recipes calling for Mascarpone cheese., Do not substitute low fat cream cheese or sour cream.
Quick Japanese Breakfast Roll


Ingredients:
nori, smoked salmon, avocado, soy sauce

Directions:
Place the nori on your cutting board and place the salmon across the bottom half of the sheet.
Thinly slice the avocado and add it on top of the salmon.
Drizzle the soy sauce on top and roll the nori up. Slice in half and serve.