xiaoxl/recipe_data huggingface dataset:
Indian Samosa Pie
Category: world-cuisine
By Susan R.

If you've ever had a samosa you'll love this samosa pie! It's very easy to make, even for a beginner! Experiment with your spice level; this is a more mild version. These also freezes well to be baked later.

Ingredients:
½ cup all-purpose flour
½ cup whole-wheat pastry flour
¼ teaspoon salt
2 tablespoons vegetable oil
6 tablespoons ice-cold water, or more as needed
1 ¼ pounds potatoes, peeled and quartered
1 tablespoon black or yellow mustard seeds
1 teaspoon curry powder, or more to taste
1 teaspoon ground ginger
½ teaspoon ground cumin
⅛ teaspoon red pepper flakes  (Optional)
1 ½ teaspoons vegetable oil
1 cup diced onion
½ cup diced carrot
1 tablespoon minced garlic
1 cup low-sodium vegetable broth
1 cup frozen peas
2 teaspoons white sugar
salt and ground black pepper to taste
2 tablespoons milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain. Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl. Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes. Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir. Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate. Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough. Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9-inch pie

Calories: 242.7
Fat: 6.9 g
Saturated fat: 1.1 g
Carbohydrates: 39.9 g
Sugars: 4.3 g
Dietary fiber: 5.4 g
Protein: 6.5 g
Cholesterol: 0.4 mg
Sodium: 176.4 mg
Velveeta Taco Bake


Ingredients:
Velveeta reduced fat cheese product, skim milk, fat-free cheddar cheese, salsa

Directions:
Pre-heat oven to 400. Brown the ground beef and mix in the taco seasoning as directed on the package. Cook the macaroni as directed on the box. Add macaroni to the ground beef in the skillet, then add the milk and the Velveeta cheese torn into pieces. Still constantly until the Velveeta melts.
In a small casserole dish sprayed with non-stick spray layer half of the pasta and beef mixture and 1/2 cup of shredded cheese. Repeat for a second layer. Cover and bake for 15 minute.
Remove the cover and add 1 cup salsa, the tortilla chips and the last 1/2 cup of the shredded cheese. Bake uncovered for 5 minute.
Deep Fried Sea Bass


Ingredients:
all-purpose flour, salt, fresh ground black pepper, fresh ground white pepper, baking powder, eggs, milk

Directions:
Into a deep-fryer, preheat frying oil to 375°F [190°C].
Into a bowl, mix together flour, salt, both peppers, Essence, and baking powder.
Coat fish fillets with mixture, reserving remaining mixture.
Lightly beat eggs; beat in milk and oil.
Mix in remaining reserved flour mixture; beat until smooth.
Dip fish into mixture.
Deep-fry fish fillets until crunchy and golden brown.
Drain onto paper toweling.
Pressure Cooker Pumpkin Bread Pudding


Ingredients:
canned pumpkin, unsalted butter, sugar, eggs, milk, brandy, cognac, vanilla extract, salt, nutmeg, water

Directions:
Line a strainer with paper toweling or cheesecloth.
Add pumpkin and let drain at least 30 minutes.
Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
Spread one side of each slice of bread with butter.
Stack the slices and cut into cubes.
Place them in the baking dish.
Whisk the sugar, eggs and egg yolks until light.
Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
Pour over bread.
Gently push the bread into the liquid to moisten it.
Cover baking pan with aluminum foil so no water can get inside.
Add 2 cups water to the pressure cooker.
Put the baking dish in the steamer basket and place in the pressure cooker.
Close pressure cooker and bring up to full pressure.
Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
Serve warm or at room temperature.
Bread pudding can be refrigerated for several days.
Let stand at room temperature for about 15 minutes before serving.
Garlic Shrimp from the Gilroy California Garlic Festivale


Ingredients:
shrimp, olive oil, garlic cloves, butter, parsley sprig

Directions:
Make sure the shrimp are very well drained. Season with salt and fresh ground black pepper.
Place a large skillet on high heat, and add the olive oil. When the oil is very hot, add the shrimp and sauté on high heat for 2 minutes, or until the shrimp is about halfway cooked.
Add the garlic, and sauté for 1 minute.
Add the cold butter, reduce the heat to medium, and cook for another minute, or until the shrimp is cooked.
Turn off the heat and stir in the parsley and lemon. Serve immediately.
Steamed Codfish, Yoghurt and Potatoes


Ingredients:
cod, yoghurt, salt, pepper, parsley, potato, yellow onion, mayonnaise, cornstarch, pepper, broccoli sprouts

Directions:
Dry the cod fish with a paper towel. Slice it into bite-sized pieces then toss in a pinch of salt, a pinch of pepper and yoghurt. Mix well.
Mince the parsley and finely chop the onion. Peel the potatoes then cut into 1-cm cubes. Soak the potatoes in water and drain before using.
In a small bowl, toss in the chopped onions, drained potatoes and chopped parsley. Add mayonnaise, cornstarch and a little bit of pepper.
Add the codfish with the yoghurt marinate in the bowl. Mix the ingredients well then cover or wrap with a microwave-safe cling wrap.
Cook in the microwave for 5 minutes using 600W. Mix then put on a plate. Add some sprouts on top before serving.
Tahcheen (Tah-Chin)


Ingredients:
onions, turmeric, boneless skinless chicken breasts, low-fat plain yogurt, saffron, eggs, basmati rice, long grain rice, water, salt, black pepper

Directions:
Chop onions and fry in oil until slightly golden then add the turmeric to it. Fry chicken in onions until color changes. Add 1/2 - 1c  water and bring to boil. Turn heat down and let boil slowly until chicken is cooked.
While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and optional eggs to the yogurt and mix very well.
Wash rice and pour 3c water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice is al dente. Drain. (Basmati will cook a lot quicker than regular rice].
Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top.
Put the lid on and cook for about 1.5 hours on medium low heat. Note that the longer Tah-Chin is cooked, the thicker the TahDig (delicious crispy layer of rice at the bottom] will be. When cooked, remove the lid and let cool for a few minutes. Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.
Cherry-Glazed Chocolate/Cream Cheese Torte


Ingredients:
butter, margarine, sugar, vanilla extract, eggs, all-purpose flour, baking powder, salt, cream cheese, confectioners' sugar, Cool Whip, cherry pie filling

Directions:
Heat oven to 350 degrees.  Grease bottom of 9-inch springform pan.  In large bowl, stir together butter, sugar and vanilla.  Add eggs; using spoon, beat well.
In a small bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well-blended.  Spread into prepared pan.
Bake 25-30 minutes or until cake is set. (Cake will be fudgey; wooden pick inserted in center will not come out clean.]  Cool completely in pan on wire rack.
Prepare cream layer as follows: In small mixer bowl, beat cream cheese and confectioners' sugar until well-blended.  Fold in whipped topping and spread mixture over top of torte.  Spread 1 cup cherry pie filling over cream layer; refrigerate 3 hours.  With knife, loosen cake from side of pan; remove side of pan.  Serve with some remaining pie filling around each slice of the torte, if desired. Cover and refrigerate leftover torte.
Scarlet O'hara


Ingredients:
brandy, lemon

Directions:
This is made in the pitcher of the blender and poured directly from it.
Fill about 1/3 with crushed ice, then to 2/3 line with Cran-raspberry juice.
Add liquor, about 1/3 cup of Southern Comfort and about 2/3 cup Brandy, plus the juice of about 1/2 a lemon. There should be enough booze in it so you can barely taste it.
Blend at high speed until it's foamy. Then place some ice cubes in fancy glasses, rub the rim with a lemon, and serve. This could be garnished with a sprig of mint.
Easy Black Bean Hummus
Category: appetizers-and-snacks
By thepurplebaker

This is a delicious and easy hummus to make. It's great to replace the meat in sandwiches with this hummus - it gives the sandwich great flavor. You can add less lemon juice according to your preference. You can also add additional spices if you like. Enjoy with some chips!

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
2 teaspoons lemon juice
1 tablespoon dried basil
1 teaspoon garlic powder

Directions:
Process black beans, lemon juice, basil, and garlic powder together in a food processor until thick.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 33.9
Fat: 0.1 g
Carbohydrates: 6.2 g
Sugars: 0.1 g
Dietary fiber: 2.6 g
Protein: 2.2 g
Sodium: 136.2 mg
Cheese Spaghetti
Category: everyday-cooking
By CUPCAKE27

Well, when low on cash, cheese spaghetti is quick, filling, cheap and very tasty -- not a great choice for the lactose intolerant.  Use your desired amount of cheese (1 lb of cheese would be the most), and your desired amount pepper and garlic.

Ingredients:
1 pound spaghetti
¼ cup butter
¼ cup milk
1 pound diced processed American cheese
1 teaspoon garlic powder
1 teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Return to pot over low heat.  Stir in butter until melted.  Stir in milk and cheese until melted and smooth.  Season with garlic powder and pepper and serve.

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

Calories: 959.7
Fat: 49 g
Saturated fat: 30.2 g
Carbohydrates: 88.1 g
Sugars: 4.5 g
Dietary fiber: 3.8 g
Protein: 40.7 g
Cholesterol: 138.4 mg
Sodium: 1785.2 mg
Trader Vic Mai Tai Cocktail
Category: drinks
By Allrecipes

California restaurateur Trader Vic is credited with invention of the mai tai. He served the rum and juice cocktail to friends visiting from Tahiti, who exclaimed, 'Maita'i roa ae!' The term translates to 'very good' and the name mai tai stuck.

Ingredients:
1 cup crushed ice
2 fluid ounces 17-year old J. Wray Nephew Jamaican Rum
½ fluid ounce French Garnier Orgeat
½ fluid ounce orange Curacao liqueur
¼ fluid ounce rock candy syrup
1  lime, juiced
1 cup ice
1 sprig fresh mint

Directions:
Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer. Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass. Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cocktail

Calories: 254.5
Fat: 0.2 g
Carbohydrates: 27.6 g
Sugars: 15.3 g
Dietary fiber: 1.9 g
Protein: 0.6 g
Sodium: 17.9 mg
Pecan Pie


Ingredients:
eggs, brown sugar, light corn syrup, salt, vanilla, pecans, flour

Directions:
Beat eggs.
Add sugar and Karo syrup and beat well.
Add salt and vanilla and beat well.
Coat pecans with flour, and stir them into mixture.
Pour in pie shell and bake at 350 for 45 to 50 minutes.  It will look puffy when done.
Instant Pot Pressure Cooker Macaroni and Cheese


Ingredients:
pasta shells, macaroni, water, butter, Dijon mustard, kosher salt, evaporated milk, extra-sharp cheddar cheese, monterey jack cheese

Directions:
In the stainless steel insert of the instant pot, combine dried pasta, water, butter, mustard, salt, and hot sauce.
Lock instant pot lid in place and close vent.
Use manual mode to set instant pot to high pressure for 4 minutes.
Instant pot will take 10 to 15 minutes to come to pressure, then it will count down from 4 minutes.
Once instant pot finishes 4 minute countdown, immediately turn pressure release valve to venting (quick release] and turn instant pot completely off.
The keep warm mode should not be on to prevent overcooking the pasta.
Once instant pot has released all the pressure, turn lid to open, keeping lid angled away from youth to prevent steam burns.
Stir in evaporated milk, followed by shredded cheese by the handful.
Continue stirring until cheese is completely melted.
Serve immediately, or switch warm setting back on to keep warm.
Churrasco Strip Steak With Chimichurri Sauce


Ingredients:
fresh Italian parsley, garlic cloves, fresh lemon juice, red pepper flakes, kosher salt, ground cumin, dried oregano, extra virgin olive oil

Directions:
Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks.
Pour on marinade and let them stand all day.
Using parsley leaves fill measuring cup to make 1 full packed cup.
Mix together all sauce ingredients except oil in a food processor or blender to form a paste.
Dribble in a little oil at a time until fully blended.
Taste, add more seasonings if desired.
Set aside.
Take steaks out of marinade and pat dry.
Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that].
Serve with some sauce spooned over each steak.
Ground Chicken Meatballs with Sweet Peanut Sauce
Category: appetizers-and-snacks
By Kemberli Paes

Serve these ground chicken meatballs as an appetizer or alongside rice and stir-fried veggies.

Ingredients:
1 pound ground chicken
½ cup chopped cilantro
¼ cup dry bread crumbs
¼ cup grated onion
2 cloves garlic, grated
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
¼ cup peanut butter
4 tablespoons sesame oil
3 tablespoons white sugar
2 tablespoons soy sauce
2 tablespoons chopped peanuts, or to taste
toothpicks

Directions:
Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls. Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes. Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute. Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.

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

Calories: 502.2
Fat: 32.6 g
Saturated fat: 5.5 g
Carbohydrates: 20.8 g
Sugars: 12.1 g
Dietary fiber: 2.1 g
Protein: 33.1 g
Cholesterol: 65.8 mg
Sodium: 1233.2 mg
Pumpkin-Chocolate Muffins
Category: bread
By Bibi

Decadent, tender, and full of flavor, these pumpkin-chocolate muffins are a delicious addition to a brunch or snack tray for anytime.  Enjoy with coffee or milk!

Ingredients:
1 ¾ cups all-purpose flour
1 cup white sugar
½ cup packed brown sugar
½ cup Dutch-process cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 (15 ounce) can pumpkin puree
½ cup avocado oil
2  eggs
1 teaspoon vanilla extract
½ cup English walnuts, coarsely chopped
½ cup semisweet chocolate chips
½ cup powdered sugar  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease 18 standard-sized muffin cups, or line with paper liners. Whisk together flour, white sugar, brown sugar, cocoa powder, cinnamon, baking soda, and salt in a large bowl. Whisk together pumpkin puree, oil, eggs, and vanilla extract in a second bowl until well combined. Pour pumpkin mixture into the flour mixture and stir until you see no more flour. Stir in walnuts and chocolate chips. Spoon batter into the prepared muffin cups, filling each 3/4 full, to create a nice, rounded top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the tins for 5 minutes. Remove from the tins and transfer to a wire rack to cool for another 10 minutes. Dust muffins lightly with powdered sugar while they are still warm to the touch.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 18 muffins

Calories: 220.7
Fat: 10.6 g
Saturated fat: 2.1 g
Carbohydrates: 30.7 g
Sugars: 18.1 g
Dietary fiber: 2.4 g
Protein: 3.4 g
Cholesterol: 20.7 mg
Sodium: 200.7 mg
Sour Gummy Candies


Ingredients:
unflavored gelatin, Jello gelatin, water

Directions:
Prepare an 8x8-inch pan by spraying it lightly with cooking spray. Alternately, you can use sprayed candy molds to make gummy shapes.
Place the water in a small saucepan over medium-high heat and bring to a boil.
Immediately add the Jell-O, Kool-Aid, and gelatin and stir vigorously until it has all dissolved.
Pour the candy into the prepared pan, or spoon it into the prepared molds. Place in the refrigerator to set for approximately 20 minutes.
Candy can be cut into worms, squares, or shapes using cookie cutters.  You can roll in sugar or other half of Kool-aid for an extra sour kick.
Lamb's Neck Potjiekos


Ingredients:
lamb necks, red wine, new potatoes, onion, tomatoes, ground cloves, ground cinnamon, sweet paprika, fresh ginger, garlic cloves, fresh coriander

Directions:
Add the cloves, cinnamon, paprika, ginger and garlic to some oil and heat in the potjie pot until fragrant.
Add the meat and potatoes to the pot, then add layers of onion and pepper.
Finally, add the tomatoes to the top of the pot, and sprinkle over the coriander.
Pour the wine over the top and allow to drain through.
Put the lid on the pot and leave to simmer.
After half an hour, stir the pot well so that the meat is now on the top.
Cover again, turn the heat down if necessary, and leave to slow cook for as long as possible.
Good after two hours, even better the next day.
Serve with rice – if you have room!
Low Carb Chops in Bourbon Mustard Sauce


Ingredients:
butter, olive oil, Bourbon, scallions, mushroom, dried thyme, Dijon mustard, heavy cream, parsley

Directions:
salt and pepper the chops., saute chops in 2 tablespoons butter and olive oil over medium-high heat., pour bourbon and swirl around until a thin glaze., Add scallions and mushroom and cover pan for 5 minutes., crush thyme and sprinkle over chops., add mustard and cream cover the pan and simmer for 25 minutes., take chops out of pan and set on plates. add remaining butter to mustard sauce., pour the sauce and mushroom over chops and serve., Optional sprinkle with parsley.
Cornbread Muffins I
Category: bread
By Lisa K

These muffins are very similar to the ones found in a famous down-home cooking restaurant. They're so simple to make and taste great because they have real pieces of corn as well as corn meal.

Ingredients:
½ cup butter, softened
⅔ cup white sugar
¼ cup honey
2  eggs
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup cornmeal
½ teaspoon baking powder
½ cup milk
¾ cup frozen corn kernels, thawed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups. In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly.  Stir in milk and corn. Pour or spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 242.9
Fat: 9.2 g
Saturated fat: 5.3 g
Carbohydrates: 37.4 g
Sugars: 17.9 g
Dietary fiber: 1.2 g
Protein: 4 g
Cholesterol: 52.1 mg
Sodium: 191.1 mg
Caramelized Bananas in Pine Nut Cookie Bowls


Ingredients:
pine nuts, sugar, flour, butter, vanilla, butter, bananas, brown sugar, cinnamon, brandy, rum, lemon juice, evaporated milk

Directions:
Pine nut cookie bowls: preheat oven to 350°F.
Line baking sheet with parchment paper.
Finely grind pine nuts with sugar and flour in food processor.
Transfer to a bowl and add butter, egg whites and vanilla and stir well.
Let sit in fridge 1 hour.
Evenly spread 1 tablespoons batter into a 4 inch round template (I cut a 4 inch circle out of bristol board and trimmed the edges] on the parchment paper.
Bake 8-10 minutes- watch and do not over bake.
Quickly remove cookies from sheet and drape over inverted custard bowl to cool.
Caramelized bananas: heat butter and bananas in pan.
Saute 1-2 minutes.
Add brown sugar and ginger and saute 1-2 minutes.
Add rum and milk, bring to a boil and remove from heat.
Assemble in cookie bowls:  A scoop of vanilla ice cream with bananas over top.
Serve immediately.
YUMMY!
Vegetarian Philly Cheese


Ingredients:
portabella mushrooms, green pepper, onion, olive oil, Worcestershire sauce, provolone cheese

Directions:
Slice veggies., Heat oil over medium heat., Saute onions and peppers for 5 minutes., Add salt and pepper to taste., Add mushrooms., Add worcestershire sauce., Let ingredients cook together for 5 minutes., Add cheese and let melt., Place ingredient into the hoagies., Enjoy!
Sweet Potato Casserole


Ingredients:
sweet potatoes, butter, sugar, milk, eggs, vanilla, butter, pecans, brown sugar

Directions:
Peel the sweet potatoes and chop them into 3/4 inch cubes.  Place in a pot and cover with water, several inches above the potatoes.  Boil until they're soft (about 20 minutes].
Meanwhile, preheat the oven to 350 degrees.
Drain the sweet potatoes and add to a mixing bowl with one stick of butter.  Mash until smooth and the butter has melted.
Add the sugar, milk and vanilla and mix.  Add in the eggs and mix until smooth.
Pour the mixture into a 9x13 baking dish and bake at 350 degrees, uncovered, for 45 minutes, or until the casserole is firm.
While the casserole is baking, prepare the topping.  Melt one stick of butter in the microwave.  Add to it the 1 1/2 cups crushed corn flakes, the pecans, and the brown sugar.
After the casserole is done baking, remove it from the oven and spoon on the topping.  Return to the oven and cook for another 15 minutes.