xiaoxl/recipe_data huggingface dataset:
Adeni Tea
Category: drinks
By Abdulkader Babader

This recipe come from Aden, Yemen. Its great for a weekend brunch or breakfast. Sweet, rich, authentic, fragrant, and magical hot drink. Great for the winter.

Ingredients:
3  orange pekoe tea bags
3 cups water
¼ cup white sugar
10  cardamom seeds, or to taste
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 (12 fluid ounce) can evaporated milk

Directions:
Cut tea bags open and empty into a small bowl; discard tea bags. Bring water to a boil in a saucepan; add loose tea. Boil tea until water becomes dark red, 3 to 5 minutes. Stir sugar into tea. Grind cardamom seeds in an electric grinder or using a mortar and pestle. Stir ground cardamom, cinnamon, nutmeg, and ginger into tea; boil until flavors are infused, about 10 minutes. Stir milk into tea and bring back to a boil for about 2 minutes. Pour tea through a sieve to separate out solids. Serve hot.

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

Calories: 178.7
Fat: 7.3 g
Saturated fat: 4.4 g
Carbohydrates: 22.6 g
Sugars: 22.1 g
Dietary fiber: 0.3 g
Protein: 6.5 g
Cholesterol: 27.4 mg
Sodium: 105.7 mg
Red Split Lentils (Masoor Dal)
Category: world-cuisine
By katie

Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.

Ingredients:
1 cup basmati rice
4 ½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion  (Optional)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper  (Optional)
½ teaspoon cayenne powder  (Optional)
½ teaspoon ground turmeric
1 cup broccoli florets  (Optional)
1 cup diced tomatoes  (Optional)
1 cup frozen peas  (Optional)
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms  (Optional)
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated

Directions:
Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain. Combine 3 cups water with   in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes. Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more. Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes. Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

Prep time: 25 mins
Cook time: 1 hr 38 mins
Total time: 2 hrs 18 mins
Yields: 6 servings

Calories: 282.5
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 50.8 g
Sugars: 3.9 g
Dietary fiber: 7.1 g
Protein: 13.4 g
Sodium: 433 mg
Tofu Salad
Category: salad
By JeanieMomof3

This salad has tofu, snow peas, ginger and garlic!

Ingredients:
1 tablespoon sweet chili sauce
½ teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
½ (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tablespoons chopped peanuts

Directions:
In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.

Prep time: 15 mins
Cook time: 2 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 144.6
Fat: 9.1 g
Saturated fat: 1.1 g
Carbohydrates: 10.1 g
Sugars: 4.7 g
Dietary fiber: 2.7 g
Protein: 8.2 g
Sodium: 295.3 mg
Coconut Flour Low Carb Brownies


Ingredients:
cocoa powder, butter, eggs, sugar, salt, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease an 8x8-inch baking dish.
Stir cocoa powder and butter together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
Beat eggs, just like sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.
Awesome Honey Pecan Pork Chops
Category: main-dish
By Karena

This recipe is both unbelievably easy and indescribably delicious. It takes only a few minutes to prepare.  Just cook the cutlets in butter, and then heat honey and pecans in the drippings to make the sauce. Try serving with mashed sweet potatoes and green beans.  This is guaranteed to be a favorite!

Ingredients:
1 ¼ pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
¼ cup honey
¼ cup chopped pecans

Directions:
In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture. In a large skillet, melt butter over medium-high heat.  Add chops, and brown both sides. Transfer to a warm plate. Mix honey and pecans into the pan drippings. Heat through, stirring constantly.  Pour sauce over cutlets.

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

Calories: 518.4
Fat: 30.7 g
Saturated fat: 11 g
Carbohydrates: 30.3 g
Sugars: 17.7 g
Dietary fiber: 1.1 g
Protein: 30.6 g
Cholesterol: 100.3 mg
Sodium: 101.6 mg
Golden Summer Squash


Ingredients:
extra virgin olive oil, onions, salt, garlic, fresh ground black pepper, fresh thyme, pine nuts, feta cheese

Directions:
Place a large skillet over medium heat.
After about 1 minute, add 1 T of the olive oil, and swirl to coat the pan.
Add the onion and salt.
Cook, stirring often, for about 10 minutes, or until the onion becomes very tender and lightly golden.
Transfer to a bowl and set aside.
Return the pan to the heat and slick the pan with just a teaspoon or two more of olive oil.
Add the squash in a single layer, and cook, without stirring, until very golden on the bottom, for 1-2 minutes.
Toss or stir to flip the squash and continue cooking, undisturbed, for 1-2 minutes longer, or until deeply golden brown on the other side.
Toss in the garlic, and return the onions to the pan.
Mix well, and season to taste with additional salt, if needed, and with a good amount of freshly ground black pepper.
Serve hot, warm or at room temperature, garnished with a light sprinkling of thyme, and pine nuts and/or cheese, if desired.
NOTE: You can make this with any of the thin-skinned, quick cooking squash varieties such as yellow patty pan, zucchini, crooknect, etc.
Peeling the squash is optional.
Chicken Alfredo Bake
Category: main-dish
By thedailygourmet

Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal.

Ingredients:
2 cups penne pasta
1 tablespoon butter
1 clove garlic, minced
1 ½ tablespoons all-purpose flour
½ cup 1% milk
½ cup heavy cream
1 cup freshly grated Parmigiano-Reggiano cheese
1 pinch ground nutmeg
1 cup cubed rotisserie chicken

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Preheat the oven to 375 degrees F (190 degrees C). Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese. Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 646.8
Fat: 22.7 g
Saturated fat: 13 g
Carbohydrates: 88.3 g
Sugars: 4.1 g
Dietary fiber: 4 g
Protein: 24.8 g
Cholesterol: 67.2 mg
Sodium: 359.7 mg
"Sugared Grapes"


Ingredients:
green grape, sugar

Directions:
For one regular size bunch of grapes, 2 egg whites., Brush grapes with egg whites and then sprinkle sugar to TOTALY cover grapes., Freeze until needed the day of., This makes a very pretty garnish that's REALLY yummmy!, The crystallized sugar makes the grapes crunchy and sweet!
Best Ever Lemon Cheesecake


Ingredients:
graham cracker crumbs, butter, vanilla extract, cream cheese, sugar, salt, eggs, lemon juice, lemon zest, vanilla extract, sour cream, heavy cream

Directions:
Preheat oven to 375f.
Spray or grease a 10 inch spring form pan.
To make the crust, melt the butter and combine with the cracker crumbs and one teaspoon of vanilla extract.
Spread the crumb mixture in the baking pan pressing it firmly into the base and level with the bottom of a measuring cup.
Bake for 5 mins, remove from oven and allow to cool till needed, refridgerate if not using immediatley.
Lower the oven temp to 325f.
Use an electric mixer on slow to beat the cream cheese till creamy and no lumps remain, scrape down the bowl a couple of times.
Add sugar and salt until well blended, then add eggs one at a time maiing sure mixture is smooth before adding the next. Scrape down the bowl.
Stir in the lemon,lemon zest, vanilla, sour cream, and heavy cream till just smooth.
Pour the batter into the prepared pan and bake at 325f for 45-50 minutes. The edges of the cake will look set but the centre will still jiggle. Turn off the oven and leave the oven door open slighty and aallow the cake to cool in the oven for one hour.
Remove from the oven and run a knife around the outside of the cake to allow the cake to contract without cracking.  Refridgerate overnight. I top mine with whipped cream. Enjoy.
Baby Shower Raspberry Dip


Ingredients:
sour cream, cream cheese, sugar, fresh raspberry

Directions:
Combine the sour cream, cream cheese, sugar and raspberry extract in a medium bowl.
With an electric mixer, blend until smooth.
Chill for about 30 minutes.
Garnish with fresh raspberries.
GRPa Sticky Chicken Rotisserie Style


Ingredients:
salt, paprika, onion powder, dried thyme, white pepper, cayenne pepper, black pepper, garlic powder, onions, whole chickens

Directions:
1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250*F.
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180*F. Let the chickens stand for 10 minutes before carving.
MY NOTE:   Made this last night for 2nd time with some minor changes, and it was SO good - We said it was possibly the best chicken I ever made and as good, if not even better than the store rotisserie chickens (which, in our opinion, are extremely yummy]. The only things I did differently were I used a large 7+ lb. roaster instead of the 2 smaller ones. For the spices, I eliminated white pepper and cut the cayenne and paprika in half, and increased the garlic powder to a full teaspoon. Even doing that there is still plenty of kick in the spice mix. Like another reviewer I added a couple Tbsps. of minced garlic to the onions in the cavity. The biggest change? Last time I just seasoned and stuck in oven. This time, I wrapped in double plastic wrap (with the onions/garlic in place in the cavity] & ended up marinating for over 24 hours in the fridge - purely by accident, but it made all the difference! Slow-roasting at 250 (I did go up to 275 for about 45 minute in middle of cooking to ensure it would be done in time for dinner] cooked the bird perfectly in exactly 4 hours (Use a meat therm. - take out at 170, and let it rest before carving, it will be perfectly cooked but not dried out]. Made gravy with the drippings, but the white meat was so moist it didn't even need it. I may never make a roast chicken any other way! P.S. when the chicken is done, drizzle some pan drippings over it, the chicken will suddenly glisten and look picture perfect for the table.
My only suggestion is to get a jar and mix up a lot of the seasonings at one time to keep in your cabinet. I changed the servings to 64 and the ingredents came up in cup and tablespoon amounts for easy mixing. Then when I make a chicken I have the "mix" at my fingertips. It takes 3 to 4 tablespoons of mix per chicken. I normally serve this "rubber chicken" style with lots of veggies so I have leftover chicken. The next day I make enchiladas with the leftovers. Then I boil the bones for tortilla soup. This gives 3 meals my family of 5 loves. Even my picky one eats these 3 meals. I normally make this in the crockpot for easy cooking, but the roasting it in the oven yeilds better results on wet days.
30 Second Margarita


Ingredients:
triple sec, salt, lime

Directions:
First Put 3 1/2 cups of ice in blender.
Add margarita mix, triple sec, and tequila.
Blend in blender for approximately 30 seconds.
(optional] With lime juice, add salt to rim of margarita glass.
Cut limes into 1/2 inch slices. Use as garnish on glass.
Pumpkin Muffins II
Category: bread
By Julie

Fresh pumpkin puree makes for great muffins. Can also be served as a loaf.

Ingredients:
1 small sugar pumpkin, seeded
3 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
½ teaspoon baking powder
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon salt
⅔ cup vegetable oil
3  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Split pumpkin in half. Remove seeds and strings. Place on baking sheet, cut side down. Cover with foil and bake in preheated oven until tender, about 90 minutes. Remove pumpkin pulp and puree in blender. Measure out 2 cups pumpkin puree; set aside. In a large bowl, stir together flour, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice and salt. In a separate bowl, beat together 2 cups pumpkin puree, vegetable oil and eggs. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 dozen

Calories: 382.7
Fat: 14 g
Saturated fat: 2.5 g
Carbohydrates: 60.7 g
Sugars: 34.2 g
Dietary fiber: 1.5 g
Protein: 5.3 g
Cholesterol: 46.5 mg
Sodium: 438.1 mg
Eggs on the Ranch! #RSC


Ingredients:
apple, ground pork, shallot, fresh ground pepper, bacon, flour, chicken broth, milk, eggs, water, tomatoes

Directions:
In a medium size mixing bowl, combine diced apple, ground pork, shallots, ground pepper and the Hidden Valley Original Ranch Dressing and Seasoning Mix, reserving 1 tablespoon of mix for the Ranch sauce. Mix until well combined. Form sausage mixture into 8 patties. Cook patties in a large skillet over medium heat until patties are no longer pink, about 4-5 minutes per side.
Meanwhile, in a large skillet cook diced bacon until crisp. Remove bacon pieces from pan and place on a paper towel to drain. Reserve bacon pieces for garnish. Remove bacon grease from pan, leaving 2 tablespoons behind in the skillet. Over medium heat, add flour. Stir until a paste forms and cook for about 1 minute, or until mixture is thick and bubbly. Whisk in chicken broth and milk. Cook for 3-4 minutes or until mixture is thickened, whisking constantly. Add cheese and the reserved Hidden Valley Original Ranch Dressing and Seasoning Mix, whisking until cheese is melted. Next stir in yogurt and spinach leaves. Cook for an additional minute, remove pan from heat.
Spray a non stick skillet with a baking spray and adjust heat to medium high. Gently crack eggs into pan. When bottoms of eggs turn white and opaque, add water. Place lid on pan to steam tops of eggs. Remove eggs from pan when they reach your desired yolk preference.
To assemble, split open biscuit and place on serving plate. Next add a slice of tomato to each half, followed by the sausage patty. Spoon Ranch sauce on top of sausage, and then carefully top with egg. To garnish, sprinkle tops with bacon pieces.
Chinese Barbecue Sauce


Ingredients:
fresh garlic cloves, fresh ginger, hoisin sauce, sherry wine, soy sauce, sugar, Chinese five spice powder

Directions:
Mix all ingredients in a bowl,( or a jar with a tight fitting lid], until the sugar is dissolved. Refrigerate until you are ready to use it.
*You can set aside some for use as a dipping sauce, but you must first bring it to a full rolling boil, over med. heat, then reduce the heat to low, and simmer until it is thick, and slightly reduced.
**When you are ready to cook, marinate meat for 4-24 hours, turning once every two hours. You then grill or broil the meat until it is cooked through,(and slightly charred- this adds to the flavor!].
Roasted Green Beans With Onions and Walnuts


Ingredients:
green beans, olive oil, honey, fresh thyme, garlic cloves, red onion, walnuts

Directions:
Preheat oven to 450 degrees.  Line rimmed baking sheet with aluminum foil.  Spread beans and onions on baking sheet.  Drizzle with olive oil.  Coat evenly.  Sprinkle with 1/2 teaspoon of salt, toss to coat and distribute in an even layer.  Roast for 10 minutes.
While roasting, combine balsamic vinegar, honey, thyme and garlic slices in a small bowl.
After beans and onions have roasted for 10 minutes, remove from oven.  Drizzle vinegar and honey mixture over beans and onions.  Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12 to 15 minutes longer.  Adjust seasoning with salt and pepper.  Transfer to a serving bowl. Sprinkle with toasted chopped walnuts.
Easy Crock Pot Chop Suey


Ingredients:
boneless pork shoulder, onion, bamboo shoots, gingerroot, water

Directions:
In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
Cover; cook on low setting for 5 to 7 hours.
About 15 minutes before serving, stir vegetables into pork.  Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
Meanwhile, cook rice in water as directed on package.  Serve pork mixture over rice.
Nigerian Kidney Bean Stew With a Peanut Sauce


Ingredients:
dried kidney beans, green pepper, salt, ground cumin, tomato paste, onion, garlic cloves, cayenne, fresh lemon juice, peanut butter, frozen corn

Directions:
Soak the beans overnight.  Drain.  Place beans with 6 cups of water into a large pot.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, for 2 - 2 1/2 hours or until beans are tender.
Heat the oil in a skillet over medium heat.  Add the onion, garlic and green pepper.  Saute until the onion is just translucent, turning the heat down as needed.
Then, add the cumin and stir once or twice.  Add the tomato paste, cayenne, lemon juice & 1/2 cup of water.  Stir and bring to a simmer.  Turn the heat down and simmer for about 15 minutes.
Meanwhile, put the peanut butter in a small bowl.  Slowly add about 6 tbs of the liquid from the beans, mixing as you go.  Stir this mixture back into the beans.
When the tomato mixture has finished cooking, pour it into the pot of beans.  Add the corn.  Stir and bring to a simmer.  Cover, turn the heat to low and simmer gently for 10 minutes, stirring occasionally.
Serve hot over rice, or with a good bread.
Sopa De Ajo - Castilian Garlic Soup


Ingredients:
olive oil, Spanish ham, sweet paprika, garlic cloves, eggs, water, salt

Directions:
Heat the oil in a heavy frying pan.
Add not-too-thinly sliced garlic.
Before the garlic turns brown, add the cubed ham and the slices of bread.
Sauté for a few minutes on medium heat.
Add the sweet paprika, followed by the water and salt.
Bring to a slow boil.
Boil for 5-10 minutes.
To poach the eggs, carefully add eggs to the soup one at a time.
Scoop out poached eggs one at a time into soup bowls. Then, slowly ladle the soup into each bowl.
El Dorado Mexican Casserole


Ingredients:
lean ground beef, onion, salt, pepper, garlic powder, tomato sauce, catsup, ripe olives, sour cream, cottage cheese, green chilies, tortilla chips, monterey jack cheese

Directions:
Brown ground beef in large skillet, stirring until crumbly.
Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
Simmer until onions are tender, stirring frequently.
Combine sour cream, cottage cheese and chili pepper in small bowl.
Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
Bake at 350 degrees for 30 minutes.
Serve with picante sauce.
Cinnamon & Spice Trail Mix


Ingredients:
margarine, honey, sugar, cinnamon, raisins

Directions:
Mix margarine and honey in large bowl; add cereal, tossing to coat well.
Spread mixture on greased 15 1/2 x 10 1/2 baking pan.
Bake in preheated 350 oven for 15 minutes, stirring every 5 minutes.
Mix sugar and cinnamon; sprinkle over cereal mixture, stirring to coat well.
Stir in raisins; cool completely.
Store in airtight container.