xiaoxl/recipe_data huggingface dataset:
Mild Curry Powder
Category: world-cuisine
By Curry

A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!

Ingredients:
2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
½ teaspoon crushed red pepper flakes
½ teaspoon mustard seed
½ teaspoon ground ginger

Directions:
In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

Prep time: 2 mins
Total time: 2 mins
Yields: 0.25 cup

Calories: 6.5
Fat: 0.3 g
Carbohydrates: 0.8 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 1.3 mg
Steak Soup
Category: soups-stews-and-chili
By FoodieFamily4

This is an extremely hearty soup that only gets better in the fridge!  It is one of the only soups you will not have to  jazz up on your own, and people will remember you for it!  This is a great cold-weather soup, but my family requests it all year long.

Ingredients:
2 tablespoons butter
2 tablespoons vegetable oil
1 ½ pounds lean boneless beef round steak, cut into cubes
½ cup chopped onion
3 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon salt
¼ teaspoon ground black pepper
4 cups beef broth
2 cups water
4 sprigs fresh parsley, chopped
2 tablespoons chopped celery leaves
1  bay leaf
½ teaspoon dried marjoram
1 ½ cups peeled, diced Yukon Gold potatoes
1 ½ cups sliced carrots
1 ½ cups chopped celery
1 (6 ounce) can tomato paste
1 (15.25 ounce) can whole kernel corn, drained

Directions:
Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat. In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes. Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

Prep time: 45 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 361.1
Fat: 12.9 g
Saturated fat: 4.6 g
Carbohydrates: 26.9 g
Sugars: 6.3 g
Dietary fiber: 4.4 g
Protein: 36 g
Cholesterol: 84.1 mg
Sodium: 1118.2 mg
OYSTERS IMPERIAL MARYLAND


Ingredients:
mayonnaise, lemon juice, diced pimento, paprika, mustard, Worcestershire sauce, green pepper, parsley

Directions:
Preheat oven to 350 degrees. Arrange oysters in half shell on crumbled aluminum foil in baking pan. In a bowl combine mayonnaise, mustard, seasonings, lemon juice, and Worcestershire sauce. Mix well, then remove 1/2 cup of mixture and set aside. Add crab meat, pimento, and green pepper to the remaining sauce. Spoon on top of oysters. Top with the reserved sauce. Bake for 6 minute or until golden on top and cooked through. Garnish with paprika and parsley. Serves 1.
Preheat oven to 350 degrees. Arrange oysters in half shell on crumbled aluminum foil in baking pan. In a bowl combine mayonnaise, mustard, seasonings, lemon juice, and Worcestershire sauce. Mix well, then remove 1/2 cup of mixture and set aside. Add crab meat, pimento, and green pepper to the remaining sauce. Spoon on top of oysters. Top with the reserved sauce and sprinkle with ham. Bake for 6 minutes or until golden on top and cooked through. Garnish with paprika and parsley. Serves 1.
Hot Chicken Sandwich


Ingredients:
"chicken broth"

Directions:
Mix together and cook in crock pot on low for 4-6 hours., Serve on hamburger buns or bread., May be frozen.
Cranberry Sauce With Orange, Tangerine and Pineapple Juice


Ingredients:
cranberries, sugar, tangerine juice

Directions:
Place cranberries in colander, rinse and drain.  Pick over and discard cranberries as needed.
Combine sugar and citrus juices in saucepan.  Bring to a boil, stirring constantly.
Add cranberries.  Bring back to a boil, and boil for 10-15 minutes, until cranberries "pop".
Refrigerate.  Freezes well.
Rustic Baked Pasta With Roasted Vegetables and Sausage


Ingredients:
zucchini, sweet onion, tomatoes, garlic, olive oil, fresh ground pepper, pasta, kosher salt, whole milk ricotta cheese, mozzarella cheese, parmesan cheese, eggs, Italian sausage, tomato sauce

Directions:
Preheat oven to 400 degrees F.  Place zucchini, onion, tomatoes (skin side down] and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper.  Place in oven and set timer for 30 minutes.  Turn zucchini slices and onions about halfway through.
Meanwhile, place large pot of water on stove over high heat.  When water is boiling, add kosher salt and pasta.  Cook until pasta is about 3/4 done, approximately 8 minutes.  Drain and set aside.
Check vegetables after 30 minutes and remove from oven when nicely roasted.  Set aside to cool.  When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables.  Set aside.
Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl.
Reset oven to 350 degrees F.  In a large baking dish, combine roasted vegetables and pasta.  Add sausage and tomato sauce.  Top with cheese mixture and gently mix.  Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes.  Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top.
Serve to a hungry crowd.
Asian Glazed Green & Wax Beans


Ingredients:
green beans, light soy sauce, pickled ginger, sesame seeds

Directions:
Cook the beans until they are still crisp but heated well through apprx 5 minutes in boiling water.
Drain and rinse twice under cold water Just before serving heat the soy sauce& ginger in a large skillet, use high heat but do not burn.
Throw in the beans and stir coating the soy evenly with the beans.
Turn heat to medium and saute for apprx 3 minutes or until the beans are piping hot.
The beans should be nicely glazed.
Place in a heated serving bowl& sprinkle with the sesame seeds Serve.
Pan-Roasted Chicken Breast
Category: meat-and-poultry
By IronWannaBe

This is a great one-pan family meal that is both hearty and delicious. A really easy 'set it and forget it' arrangement.

Ingredients:
¼ cup unsalted butter
2  bone-in skin-on chicken breasts
4  potatoes, peeled and cut into 1-inch cubes
4  carrots, peeled and cut into 1/2-inch rounds
3 stalks celery, cut into 1/2-inch slices
1 tablespoon fresh rosemary
1 teaspoon fresh lemon thyme leaves
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon seasoned salt (such as LAWRY'S®)
¼ teaspoon ground white pepper
salt and ground black pepper to taste

Directions:
Melt butter in a large skillet over medium heat. Place chicken in the melted butter, skin-side down; cook chicken skin in hot butter until beginning to brown and crisped, about 5 minutes. Flip chicken breasts. Arrange potatoes, carrots, and celery around the chicken. Chop rosemary and lemon thyme together; sprinkle over the chicken and vegetables. Season everything with paprika, garlic powder, seasoned salt, white pepper, salt and black pepper. Place a lid on the skillet and cook until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 chicken breast halves

Calories: 600.8
Fat: 23.7 g
Saturated fat: 10.7 g
Carbohydrates: 45.8 g
Sugars: 5.7 g
Dietary fiber: 7.4 g
Protein: 50.4 g
Cholesterol: 157.1 mg
Sodium: 348.8 mg
Pineapple Mustard Pork Loin


Ingredients:
brown sugar, vinegar, spicy brown mustard, mustard

Directions:
Score surface of pork by making 1/4-inch deep criss-cross cuts on top surface of the meat.
Combine remaining ingredients and rub entire surface of pork.
Refrigerate in a container with the marinade for at least 30 minutes (or overnight to enhance the flavors]. Remove meat from marinade and place on aluminum foil.
Spoon remaining marinade over meat.
Wrap tightly and bake at 375° for 50 minutes, or until no longer pink.
Allow meat to sit for ten minutes before slicing into thin strips.
Drizzle remaining cooked juices from the foil on meat, if desired.
Three Bean Salad with Feta Cheese
Category: salad
By MICAHGIBSON

I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (14.5 ounce) can great northern beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
½ cup crumbled feta cheese
¼ cup grated red onion
½ teaspoon Greek seasoning
½ teaspoon garlic powder
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
2 tablespoons honey mustard
1 dash Worcestershire sauce

Directions:
Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl. Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 322.9
Fat: 16.9 g
Saturated fat: 3.5 g
Carbohydrates: 32.8 g
Sugars: 3 g
Dietary fiber: 9.9 g
Protein: 11.6 g
Cholesterol: 8.5 mg
Sodium: 627 mg
Pampered Chef - 3-Cheese Garden Pizza


Ingredients:
garlic cloves, olive oil, mozzarella cheese, cheddar cheese, tomatoes, zucchini, onion, fresh mushrooms, parmesan cheese

Directions:
Preheat oven to 400 degrees F.
Place pizza dough on flat stone of your choice. Roll dough to fit stone. Combine garlic and olive oil and brush onto crust. Bake 7 minutes or until lightly browned. Remove from oven.
Sprinkle with mozzarella and cheddar cheeses. Top with tomato and Italian seasoning. Layer zucchini, onion and mushrooms over tomato.
Sprinkle with parmesan. Bake 15 - 18 minutes more.
Prawns Provencale
Category: appetizers-and-snacks
By Chef John

I learned how to make these prawns working for a caterer back in the '80s. Be sure to season the breadcrumbs well. Butterflying the prawns takes time, but practically everything except the baking can be done ahead of time. Serve with any number of dips (like lemon aioli) or just a squeeze of fresh lemon.

Ingredients:
1 tablespoon olive oil, or as needed
2 pounds raw shrimp (16-20 per pound)
3 cloves garlic
kosher salt to taste
¼ teaspoon dried oregano leaves
¼ teaspoon dried thyme leaves
⅓ cup chopped fresh Italian parsley, divided
⅓ cup olive oil
1 cup plain dry bread crumbs
1 pinch kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup freshly grated Parmigiano-Reggiano cheese

Directions:
Preheat oven to 475 degrees F (245 degrees C). Line a sheet pan with aluminum foil. Brush with 1 tablespoon olive oil. Carefully remove shells and legs of prawns; leave the tail attached. To butterfly the prawns, cut a slit with a small sharp knife lengthwise down the belly side of shrimp, almost to the skin on the back. Open out like a book. Place chopped garlic, large pinch kosher salt, oregano, and thyme in a mortar; pound and stir with a pestle a few seconds. Add 1 tablespoon fresh parsley. Pound and stir mixture until it turns into a paste, 1 or 2 minutes. Add 1/3 cup olive oil; mix about 1 minute to infuse olive oil with herbs and garlic. Place bread crumbs in a mixing bowl. Transfer herb-garlic mixture to breadcrumbs. Add a pinch of salt, black pepper, pinch cayenne, remaining chopped parsley, and grated cheese. Mix with a fork to distribute ingredients evenly. Pinch a bit of the mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency. 2 to 3 minutes. Lightly but thoroughly coat cut side of prawns with crumb mixture; place on prepared baking sheet. Bake in preheated oven until cooked through and tails curl up, 8 to 10 minutes.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 32 pieces

Calories: 260.3
Fat: 13.8 g
Saturated fat: 2.8 g
Carbohydrates: 10.6 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 22.4 g
Cholesterol: 177.2 mg
Sodium: 475.7 mg
Tomato Basil Egg Pie


Ingredients:
butter, eggs, half-and-half, tomatoes, basil, sharp cheddar cheese

Directions:
Preheat oven to 350.
In a non stick, oven going frying pan, over medium high heat.
saute the mushrooms in the oil and butter until slightly browned. Add seasonings to taste.
Meanwhile, in a small mixing bowl, beat the eggs and half/half until combined. again add seasoning to taste.
When mushrooms are well sauteed, add the egg mixture.
Place the sliced tomatoes around on top of the egg mixture.
Evenly distribute the basil on the tomatoes.
Place in the oven and bake 15-20 minutes.
Remove and sprinkle the cheese on top.
Return to oven and bake until melted. About 3-5 minutes.
Cut into 4 slices and serve hot along with some baked potato wedges.
Broccoli Casserole


Ingredients:
frozen broccoli, mayonnaise, vinegar, onions, cheddar cheese, butter

Directions:
"Cook broccoli, drain.  Blend together mushroom soup, mayonnaise, vinegar, onion and cheese.  Fold in broccoli.  Pour into buttered casserole dish (8x8].  Toss crackers and melted butter together.  Top casserole mixture and bade at 350 for 40 minutes."
Rosie's Chicken and Pork Adobo


Ingredients:
onion, tomatoes, garlic cloves, bay leaves, peppercorn, pork, white vinegar, soy sauce, ground pepper

Directions:
Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft.
Add Pork.
Pour vinegar and soy sauce over the top and bring to a boil then simmer about 30 minute covered.
Add Chicken and layer remaining onions on top.
Simmer until chicken is done.
Harissa
Category: side-dish
By nch

Homemade harissa is very easy to make. How spicy you make it is up to you. I use a combination of New Mexico and Anaheim chili peppers, which are both on the mild spectrum of the Scoville scale, but you can pick hotter chili varieties if preferred.

Ingredients:
3 ½ ounces large dried red chili peppers
5 tablespoons extra-virgin olive oil, or more as desired
4 large cloves garlic, coarsely chopped
1 teaspoon caraway seeds
1 teaspoon cumin seeds
½ teaspoon coriander seeds
1 ½ teaspoons salt, or more to taste

Directions:
Break up chili peppers, remove the stems and seeds, and discard. Wear disposable gloves if working with medium-hot or hot peppers. Place chili peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels. Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with the chili peppers. Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt. Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

Prep time: 10 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 1 cup

Calories: 61
Fat: 4.6 g
Saturated fat: 0.6 g
Carbohydrates: 4.9 g
Dietary fiber: 1.9 g
Protein: 0.8 g
Sodium: 224.1 mg
Bountiful Summer Squash Salad
Category: salad
By JennB1972

This is a tasty way to use up your bounty of summer squash and zucchini! A few ingredients plus a few minutes equals a delicious and nutritious summer meal or side dish for steak, chicken, or pork!

Ingredients:
2 medium summer squash, cut into matchsticks
2 medium zucchini, cut into matchsticks
1 small red onion, very thinly sliced
20  baby carrots, sliced into thin pennies
2 teaspoons ground black pepper
2 teaspoons cracked mixed peppercorns
2 teaspoons coarse sea salt
½ teaspoon red pepper flakes
1 tablespoon olive oil
2 tablespoons finely chopped fresh dill
¼ cup red wine vinegar

Directions:
Combine summer squash, zucchini, red onion, and baby carrots in a large bowl. Sprinkle with black pepper, cracked peppercorns, salt, and red pepper flakes. Drizzle olive oil over the top. Add dill. Pour red wine vinegar over everything and mix well. Cover and refrigerate until ready to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 4 servings

Calories: 79.8
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 11 g
Sugars: 4.6 g
Dietary fiber: 3.2 g
Protein: 2.9 g
Sodium: 894.7 mg
Banana Berry Smoothie


Ingredients:
ginger, honey, banana, soya milk, strawberries

Directions:
Grate the ginger, peel and chop the banana then chop and de-stem the strawberries.
Place in a blender along with the rest of the ingredients and blitz until smooth and creamy.
Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W


Ingredients:
fresh parsley leaves, fresh cilantro leaves, garlic clove, water, red wine vinegar, olive oil, fresh lemon juice, table salt, black pepper, boneless skinless chicken breast, orange bell pepper

Directions:
Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.
Best Lemon Bars


Ingredients:
butter, all-purpose flour, light brown sugar, salt, eggs, granulated sugar, fresh lemon juice, all-purpose flour, confectioners' sugar

Directions:
Shortbread Base:Preheat oven to 350 degrees.
Cut butter into 1/2 inch pieces.
In food processor, process all ingredients until mixture begins to form small lumps.
Press mixture evenly into 9x13 baking pan.
Bake in middle of oven until golden, about 20 minutes.
While shortbread is baking, prepare topping.
Topping: In bowl whisk together eggs and granulated sugar until combined well.
Stir in lemon juice and flour.
Pour lemon mixture over hot shortbread base.
Reduce oven temperature to 300 degrees and bake in middle of oven until set, about 30 minutes.
Let cool completely in pan then sprinkle with confectioner's sugar.
Muffuletta Calzones


Ingredients:
olive oil, provolone cheese, ham, parmesan cheese

Directions:
Preheat oven to 425 degrees F.
Stir together 1 tablespoons olive oil, pickled vegetables and next 4 ingredients.
Place dough on a lightly floured surface.  Cut dough into 4 equal pieces.  Roll each piece into a 7-inch circle.
Place 2 dough circles on a lightly greased baking dish.  Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border.  Moisten edges of dough with water, and top with remaining 2 dough circles.  Press and crimp edges to seal.  Cut small slits on tops to allow steam to escape.  Brush with remaining 1 tablespoons olive oil and sprinkle with parmesan cheese.
Bake at 425 degrees F for 20 - 24 minutes or until golden brown.
Tequila Chicken


Ingredients:
fresh cilantro, lime juice, ground cumin, garlic, salt, black pepper, cayenne pepper, boneless skinless chicken breast halves, butter, colby-monterey jack cheese

Directions:
In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne.
Add chicken and toss to coat.
Let marinate for 4-8 hours (let the chicken get drunk!].
Heat oven 400°F.
Transfer chicken to a baking sheet. Bake 35-40 minutes, or until largest piece is cooked through.
Remove from oven and top each breast with a small pat of butter and let melt.
Top breasts with shredded Colby jack cheese.
Cheesy Onion and Potato Soup


Ingredients:
onions, butter, potatoes, boiling water, chicken bouillon cubes, salt, pepper, milk, cheddar cheese

Directions:
In a large saucepan, cook onions in butter until limp, but not brown.
Add potato, water, bouillon cubes, salt, and pepper.  Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
Remove from heat and blend till smooth.
Return to saucepan and add milk and cheese.
Reheat slowly until cheese melts, but do not boil!
Easy Pizza in a Pinch
Category: trusted-brands-recipes-and-tips
By Ball Park Buns

Get all the flavor of pizza – without the hassle of making or buying pizza dough. You can split the buns in half along the fold to make appetizer-size portions, or you can leave the buns whole for mini-pizzas. These come together quickly, a bonus when time is short.

Ingredients:
8  Ball Park® Hot Dog Buns
2 cups tomato sauce
3 teaspoons garlic granules
3 teaspoons dried Italian herb blend
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 pound bulk mild Italian sausage
2 tablespoons extra virgin olive oil
1 teaspoon garlic granules
1 teaspoon dried Italian herb blend
½ pound pepperoni slices
1 cup grated mozzarella cheese
½ cup grated Parmesan cheese
3 sprigs Fresh oregano sprigs
1 pinch Crushed red pepper

Directions:
To make the sauce, combine tomato sauce, garlic, 3 teaspoons herbs, paprika, salt and pepper in a sauce pan over medium-high heat. When sauce bubbles, reduce to a low simmer and stir. Cover and allow to simmer over very low heat for 15 minutes. Crumble Italian sausage in a pan and cook over medium heat until no longer pink, about 15 minutes. Drain over paper towels. Set aside. Preheat oven to 400 degrees F. Mix olive oil, garlic and 1 teaspoon herb blend in a small bowl. Open hot dog buns and arrange on sheet pans covered in foil. Separate buns in halves along the folds if you want to make 16 appetizers; leave whole if you want to make 8 pizzas. Brush the buns with the olive oil mixture. Toast buns in the oven for about 5 minutes, just until edges begin to brown. Remove pan from oven and spread each of the buns with the warm tomato sauce. Top with browned Italian sausage, pepperoni slices, mozzarella and Parmesan cheeses. Return pan to the oven and bake at 400 degrees F for 5 to 10 minutes or until cheeses are bubbling. Serve garnished with fresh oregano leaves and crushed red pepper, if desired.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 516
Fat: 32 g
Saturated fat: 10.8 g
Carbohydrates: 31.6 g
Sugars: 3.1 g
Dietary fiber: 1.8 g
Protein: 24.5 g
Cholesterol: 65.5 mg
Sodium: 1886.9 mg