xiaoxl/recipe_data huggingface dataset:
Cauliflower Curry With Chicken


Ingredients:
onion, cauliflower, ginger, garlic, cayenne pepper, cumin seed, curry powder, plum tomatoes with liquid, water, boneless skinless chicken, fresh cilantro, raisins

Directions:
Heat oil in 12 inch skillet on high.
Lower heat and add onion, ginger, garlic, and cayenne and cook until it begins to brown (5 min].
Add the cumin seeds and curry. Cook briefly (30 seconds].
Add cauliflower and cook for about one minute over high heat.
Cut up the tomatoes add them with the juice, 1/4 cup of water, salt and pepper. Cover and turn heat to medium-low.
Cook for about 15 minutes. Stir occasionally until the cauliflower is tender.
Add the chicken. Stir and cover for about 8 more minutes.
**If the sauce starts drying out, add some more water.
Add the lemon juice.
Taste and adjust seasoning.
Sprinkle with cilantro and serve over rice.
Rib Rub by Rachael Ray


Ingredients:
minced garlic cloves, dark brown sugar, lime, juice and zest of, Dijon mustard, cumin, salt, pepper

Directions:
Combine all ingredients in a small bowl., Rub the mixture into both sides of the ribs., Place in casserole dish, cover and refrigerate 8 hours to overnight to marinate.
Baked Raisin Bran   (Bars)


Ingredients:
baking powder, turbinado sugar, brown sugar, Splenda sugar substitute, applesauce, milk, eggs, vanilla

Directions:
Preheat oven to 325 degrees F., Mix all dry ingredients together, crumbling raisin bran., Mix wet ingredients with dry., Pour into greased 8x8 pan and bake 45 minute.
Cabbage, Sausage and Potato Stew


Ingredients:
kielbasa, head of cabbage, boiling potatoes, water, red wine, ketchup, salt, fresh ground black pepper

Directions:
Cut sausage into bite-size pieces and brown in stew pot.
Cut cabbage and potatoes into bite-size squares.
Add to stew pot with sausage.
Add water, wine, ketchup, salt and pepper and Tabasco.
Simmer just until potatoes are done.
(Don't overcook or potatoes will fall apart].
Cappuccino Marshmallows


Ingredients:
marshmallows, dark chocolate, white chocolate

Directions:
Melt dark choc in 30 second intervals in microwave.
Dip chocolate squares in dark chocolate and drain off excess, refrigerate till set.
Dip tops of dark choc squares in white choc the sprinkle lightly with cocoa as you would a cappuccino.
Refrigerate.
Queen Ann Holiday Brunch Cake (bread machine)


Ingredients:
milk, water, eggs, cream cheese, butter, bread flour, salt, sugar, ground ginger, orange zest, flaked coconut, active dry yeast, powdered sugar, vanilla

Directions:
Cake ingredients should be at room temperature., Place cake ingredients in pan in order listed., Select sweet/basic/normal cycle., Remove bread when cycle finished& cool., Drizzle with orange glaze., To make glaze: combine all glaze ingredients, blend until smooth.
Pondering Parsnips (Those Really Ugly Carrots)


Ingredients:
parsnips, water, extra virgin olive oil, salt, pepper, nutmeg, fresh parsley

Directions:
Cut parsnips into 1/2" chunks and place into a 2-quart saucepan with 1/2" of water.
Cover pan, and bring to a boil over high heat.
Reduce heat to low and steam approximately 8 to 12 minutes or until fork tender but not mushy.
Using a slotted spoon, transfer the parsnips to a food processor or blender, reserving cooking water.
Add olive oil and process until pureed, adding some of the cooking water if needed to make a smooth puree. Season to taste with salt and pepper. Transfer the pureed parsnips to a serving bowl.
Sprinkle very lightly with nutmeg and garnish with a tablepoon of fresh parsley.
Peach Melba for 2


Ingredients:
vanilla extract, vanilla ice cream

Directions:
Combine peaches and peach syrup with vanilla. Cover and refrigerate 4 hours., Scoop ice cream into stemmed dessert dishes., Arrange peach slices around ice cream., Drizzle Melba Sauce., Top with sweetened whipped cream if using.
Pasta With Lentils (Pasta Con Lenticche) - Lidia Bastianich


Ingredients:
lentils, water, celery ribs, carrots, onion, bay leaves, olive oil, garlic cloves, whole canned tomatoes, kosher salt, red pepper flakes, rigatoni pasta, olive oil, parsley

Directions:
Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
Bring a large pot of heavily salted water to the boil.
Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all] and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.
Apples With Rosemary


Ingredients:
apples, butter, caster sugar, rosemary

Directions:
Place all of the ingredients, except the cream, into a hot pan. Cook on medium high heat for 2–3 minutes. Add the cream and continue to cook for 2 minutes.
Serve hot with vanilla ice cream and garnish with edible flowers and the thinly sliced apple.
Eggnog Sweet Potatoes


Ingredients:
cashews, brown sugar, cinnamon, sweet potatoes, heavy cream, butter, orange zest, nutmeg, salt

Directions:
Adjust oven rack to middle position and preheat oven to 300* F.
Line a baking sheet with parchment paper.
Toss egg white with toasted nuts in a bowl.
In a medium bowl, mix 2 tablespoons brown sugar with cinnamon.
Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes.
Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.].
Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain.
Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl.
Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt.
Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.
Sauteed Pear Salad


Ingredients:
boston lettuce, olive oil, bosc pears, Anjou pears, cider vinegar, Dijon mustard, sugar, salt, black pepper

Directions:
In large serving bowl, place lettuce.
In 12-inch nonstick skillet, heat oil (or butter] on medium-heat 1 minute.  add pears and cook 10 to 15 minutes or until they begin to soften and turn golden.
Meanwhile, in cup, stir vinegar, Dijon mustard, sugar, salt, and pepper.
Add vinegar mixture to pears in skillet, and cook 1 minute or until liquid begins to thicken.
Pour pears and liquid from skillet into bowl with lettuce, toss to coat.  Serve immediately.
Nanaimo Bars


Ingredients:
butter, sugar, cocoa powder, egg, coconut, walnuts, butter, vanilla essence, milk, icing sugar, chocolate, butter

Directions:
Lightly oil a 23 cm square tin and line with clingfilm.  Mix together the 125 g butter, sugar, cocoa powder egg, biscuit crumbs, coconut and walnuts until combined thoroughly.  Press into the prepared tin very firmly.  Chill in the refrigerator for at least 1 hour.
For the filling, cream together the 50 g butter and custard powder and vanilla essence.  Add the milk and icing sugar alternatively, about one-third at a time. until smooth.  Spead the mixture over the chilled base.  Return to the refrigerator and chill again for a further hour.
For the topping, melt the dark chocolate together with the 1 tbsp butter.  stir together until combined well.  Pour over the filling and spread quickly to cover the base and filling thinly,.
Leave for 5-10 minutes until starting to set, then mark the chocolate with a sharp knife into 18 squares.  Refrigerate until set.  Cut through the marks, dividing the cake into squares.  Serve the bar chilled.
Enchilada Soup


Ingredients:
fat-free chicken broth, red bell pepper, chicken breasts, angel hair pasta, onion powder, oregano, onion, colby-monterey jack cheese

Directions:
Bring the first four ingredients to a boil in a large pot., When boiling add all the ingredients except the garnishes., Reduce the heat to low and allow to simmer for 8 minutes stirring occasionally., Ladle into bowls, garnish and serve!
Jello Squares


Ingredients:
margarine, flour, brown sugar, cold water, salt

Directions:
Blend the marg., flour and brown sugar.
Use a pastry cutter to make it easier.
Press into a 9" square pan and bake at 350* for 15 minutes.
For the topping -- mix the jello powder with the cold water and boil for 1 minute, cool.
Beat the egg whites with salt until foamy.
Add the cooled gelatin and beat until soft peaks form.
Quickly spread over the base.
Place in fridge to set.
Enjoy.
Roasted Shallot Peanut Sauce


Ingredients:
shallots, unsweetened coconut milk, raw sugar, cayenne pepper, soy sauce, fresh lime juice, fresh lime juice

Directions:
Preheat the oven to 375°F.
Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes.
Let the shallots cool slightly, and then squeeze the pulp out of the skins.
Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth.
I used the mortor and pestle for this step.
The sauce will keep, covered and refrigerated for up to a week.
Warm before serving or bring to room temperature.
Works great on a buffet table.
Greek Green Beans


Ingredients:
olive oil, fresh green beans, water, dried parsley flakes, dried mint, garlic powder, onion powder, salt

Directions:
In a large skillet, heat the oil over medium heat.
Add the beans and cook for 5 minutes, stirring frequently.
Reduce the heat to low and add the remaining ingredients.  Simmer for 15 to 20 minutes, stirring occasionally, or until the beans are tender.  Serve.
Last Try Banana Bread


Ingredients:
eggs, bananas, flour, sugar, instant vanilla pudding, salt, baking soda

Directions:
Thoroughly grease two loaf pans.  Preheat oven to 325 degrees.
Mix oil, eggs, and bananas.
Combine dry ingredients and add to banana mixture.
Pour into pans and place on a cookie sheet for spillover.  Bake for about 1 hour.
Stir Fried Broccoli With Ginger and Hoisin Sauce


Ingredients:
broccoli, garlic, gingerroot, green onions, water, soy sauce, hoisin sauce

Directions:
Heat oil in wok or skillet on high.  Add garlic, ginger and green onions.  Cook for 30 seconds.
Add broccoli and stir fry for about 2 minutes.  Add water, soy sauce and hoisin sauce and bring to a boil.  Cook, stirring for 3 - 4 minutes, until broccoli is glazed with sauce.
Fran’s Fresh Fruit Cobbler


Ingredients:
butter, sugar, flour, baking powder, milk, cinnamon

Directions:
Crumble 1/4 lb butter, 1 cup sugar, and 3/4 cup flour together.
Set one cup of mixture aside for the top of the cobbler.
Add 3 tbl flour and 1/2 tsp baking powder to the remainder of the mixture.
Add enough milk to make a batter with a consistency similar to pancake batter.
Place 1 quart of fresh fruit* (any kind you want]  in a 9 x 9 pan.
Pour 1/2 - 1 cup sugar over the fruit (depending on how sweet you like it, and how sweet the fruit you chose already is].
Pour batter over fruit.
Sprinkle with cinnamon.
Crumble the 1 cup reserved mix on top.
*If you substitute with frozen fruit, use 2 tbl tapioca with sugared fruit.
Bake at 350 degrees for 1 hour.
Sweet and Sour Mustard Sausages and Meatballs


Ingredients:
yellow mustard, fresh garlic, curry powder, smoked sausage

Directions:
In your crockpot, combine the jelly, mustard, onion, garlic, and curry powder, and stir well to mix.
Add the sausages and meatballs.
Cover and cook:  if meatballs are frozen, heat on high for 4 hours; if meatballs are thawed, heat on high for at least 2 hours.
You can also use just all sausage or all meatballs.
Tyler Florence's Shrimp Scampi With Linguine


Ingredients:
linguine, kosher salt, butter, extra virgin olive oil, shallots, garlic cloves, red pepper flakes, large shrimp, fresh black pepper, dry white wine, parsley

Directions:
Bring large pot of water to boil, stir in linguine and salt until pasta seperates; cover and return to boil.  Cook 6-8 minutes until pasta is not quite done.  Drain, reserving 1 cup water.
In large skillet melt 2 Tbs butter in 2 Tbs evoo over med-high heat.  Add shallots, garlic and red pepper flakes; cook, stirring unil shallots are translucent, 3-4 minute  Season shrimp w/salt & pepper, add to skillet & cook until pink, 2-3 minutes.  Remove shrimp & keep warm.
Add wine & lemon juice to skillet and bring to boil.  Add remaining butter and evoo.  When butter has melted return shrimp to skillet along with pasta, parsley and reserved cooking water.
Season well, drizzle with a bit more olove oil and a sprig of parsley: serve immediately.
Chocolate Clouds


Ingredients:
cream of tartar, sugar, vanilla

Directions:
Heat oven to 300º.
Cover cookie sheet with parchment paper or foil.
In large bowl, beat egg whites and cream of tartar at high speed of electric mixer until soft peaks form.  Gradually add sugar and vanilla, beating well after each addition until stiff peaks hold, sugar is dissolved and mixture is glossy.  Sift cocoa onto egg white mixture; gently fold just until combined.  Fold in chocolate chips.
Drop by heaping tablespoons onto prepared cookie sheet.
Bake 35 to 45 minute or just until dry.  Cool slightly; peel paper from cookies.  Store, covered, at room temperature.
Makes 30 cookies.
Cranberry Orange Bread
Category: bread
By LaurasFaves

This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes.

Ingredients:
2 cups flour
¾ cup sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
½ teaspoon baking soda
¼ cup butter, cut into small chunks
¾ cup orange juice
1 tablespoon grated orange zest
1  egg, beaten
1 cup chopped cranberries
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 311.9
Fat: 11.5 g
Saturated fat: 4.3 g
Carbohydrates: 48.2 g
Sugars: 21.6 g
Dietary fiber: 2.1 g
Protein: 5.4 g
Cholesterol: 38.5 mg
Sodium: 439 mg
Lemon Buttermilk Chicken


Ingredients:
chicken breast fillet, fresh chives, parmesan cheese, buttermilk, cayenne pepper, Dijon mustard, lemon, zest of

Directions:
Combine marinade ingredients in a deep dish.
Add chicken and marinate for a couple of hours or overnight.
Combine the crumb ingredients.
Drain chicken from marinade and press into the breadcrumbs.
Heat oil in a large frying pan.
Add chicken and cook on medium heat for 20 minutes or until golden and cooked through.
Serve with 1/2 cup mayonnaise mixed with the juice of 2 limes and 2 tablespoons olive oil.
Pajas


Ingredients:
pecan halves, unsalted butter, sweetened flaked coconut, chocolate chips, sweetened condensed milk

Directions:
Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan.
Melt butter in the microwave about 30 seconds. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Let cool, then chop roughly.
Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.
Spoon about 1 tablespoon of batter for each cookie onto the lined baking sheet and gently flatten (these cookies do not spread]. Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.Let rest on cookiesheet 5 minutes then transfer to wire racks to cool.
Campfire Bundles


Ingredients:
sweet onion, green pepper, yellow sweet pepper, potatoes, carrots, cabbage, tomatoes, Polish sausage, butter, salt, pepper

Directions:
Place vegetables in order listed on three pieces of double-layered heavy-duty foil (about 18"x18"].
Add sausage; dot with butter; sprinkle with salt and pepper.
Fold foil around the middle and seal tightly.
Grill, covered, over medium heat for 30 minutes; turn and grill another 30 minutes till veggies are tender.
Nutty BBQ Sauce


Ingredients:
ketchup, onions, Dijon mustard, soy sauce, Worcestershire sauce

Directions:
Combine all ingredients in a saucepan and whisk.
Bring to boil over high heat, then reduce temperature to low and simmer 10 minutes Cool to room temperature.
Herb & Garlic Fish


Ingredients:
Miracle Whip, garlic powder, lemon juice

Directions:
Mix salad dressing and seasonings and 1/2 of the lemon juice in a small bowl.
Place fish on greased rack of broiler pan.
Brush with salad dressing mixture.
Sprinkle with bread crumbs.
This is optional.
Broil 2 to 4 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
Sprinkle with rest of lemon juice just before serving.
Turon (Sweet Fried Banana Spring Rolls)


Ingredients:
plantains, dark brown sugar, cinnamon, water

Directions:
place a sliced banana 1 1/2  inch from the bottom edge of a spring roll wrapper, sprinkle it with some sugar and cinnamon, and top it with a sliced jack fruit.
seal the sides and roll the wrapper, sealing the top as well  with  water/starch mixture.
In the meantime, heat oil in non-stick wok(so sugar doesn't stick] until it's sizzling hot with the leftover sugar and fry the wrapped bananas until it's golden brown,  spooning (or use spatula] the sugar from the pan on the wrapper to give it a bit  of caramelized coating.
Drain on paper towels or sieve.
Serve while still warm and the wrapper's crunchy.
Just Good Mashed Potatoes


Ingredients:
potatoes, butter, milk, sour cream, salt, pepper

Directions:
In a large saucepan, cook potatoes 10-12 minutes, or until tender, in enough water to cover; drain.  Return potatoes to hot saucepan and let sit on burner (with burner off] until excess water has steamed off potatoes.
Add butter and remaining ingredients.  Mash potatoes to desired consistency.
Totally Sugarless Berry Tart


Ingredients:
blueberries, blackberry, raspberries, flour, banana

Directions:
Preheat oven to 350, blend or mash the banana, add all other ingredients except crust and mix carefully with a spoon. Pour into the ready made crust and bake, checking occasionally, for 40 min or until filling is set.
Cool and serve topped with sliced almonds.
Mary's Hot Chicken Casserole


Ingredients:
chicken, lemon juice, celery, onions, pepper, mayonnaise, hard-boiled eggs

Directions:
Toss it all together lightly, Bake in a 9 x 13 inch pan, Sprinkle with one can Chinese noodles, Bake at 350 degrees until it bubbles.
Chocolate Honeycomb Slice


Ingredients:
sweetened condensed milk, butter

Directions:
Lightly grease an 18cm x 28cm slice pan. Line the base and two long sides with baking paper, extending paper 2cm over the pan edge.
In a small saucepan, combine condensed milk and butter. Stir over a low heat for 2 - 3 minutes, until the butter has melted and the mixture is well combined.
Transfer butter mixture to a large bowl. Stir in the crushed biscuits and 2/3 of the chopped violet crumbles. Press firmly into the prepared pan using a fork. Chill for 3 minutes, until firm.
Melt chocolate and oil in a heatproof bowl over a saucepan of simmering water. Pour over the slice. Sprinkle with remaining Violet Crumble. Chill for 25 minutes, until firm.
Using a hot knife, cut into squares. Store in an airtight container in the fridge.
Curried Lentils and Vegetables


Ingredients:
dry lentils, water, carrot, onions, celery, garlic clove, curry powder, fresh ginger, salt

Directions:
Soak the lentils in cold water overnight., Combine all ingredients in a pot., Bring to a boil, cover and simmer for 30 minutes, or until lentils are tender.
Zucchini and Carrots With Fresh Herbs


Ingredients:
carrots, zucchini, unsalted butter, fresh thyme, dried thyme, fresh dill weed, dried dill weed, fresh lemon juice, salt, fresh ground black pepper

Directions:
Place a steamer basket in 1/2 inch of water in a saucepan (water should not touch the bottom of the basket].
Place carrots in the basket. Cover tightly and heat to boiling.
Reduce heat and steam carrots 5 minutes. Add zucchini and steam 4 to 6 minutes or until carrots and zucchini are crisp-tender.
Melt butter in a 12-inch skillet over medium heat.
Stir in carrots, zucchini, thyme, dill, lemon juice, salt, and pepper.
Cook uncovered, stirring gently for 2 to 3 minutes, or until hot.
Nutritional Information Per Serving (3/4 cup]:  Glycemic Index: 22, Glycemic Load: 1, Calories: 55, Protein: 2 g, Carbohydrate: 4 g, Dietary Fiber: 1-1/2 g, Fat: 4 g, Cholesterol: 10 mg, Sodium: 61 mg.  Diabetic Exchanges: 1 Vegetable, 1 Fat.
Low Fat Peach Frozen Yogurt


Ingredients:
sugar, low-fat vanilla yogurt, non-fat vanilla yogurt

Directions:
Drain peaches reserving 1/2 cup of the juice (for me, it turned out to be all of the left over juice].
Put peaches in a blender and pulse to chop.
Add the sugar, yogurt, and juice and blend until smooth.
Chill in the refrigerator for a half hour to an hour (depends on how patient you are - I did a half hour and it was fine].
Pour into ice cream maker and churn for 25 to 30 minutes.
ENJOY!
Chocolate Midnight Cake


Ingredients:
water, mayonnaise, eggs, vanilla extract

Directions:
Heat oven to 350°.
Grease and flour 2- 9 inch round cake pans.
Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute.
Scrape down the sides of the bowl, and mix on medium speed for 2 minutes.
Divide batter evenly between the 2 pans.
Bake the cakes until they spring back when lightly pressed, about 28-32 minutes.
Remove from oven and cool on racks for 10 minutes.
Run a knife around the edge of each cake and invert on to cooling rack.
Cool completely and frost as desired.
Red Chicken Posole (Pozole)


Ingredients:
onion, white hominy, garlic cloves, oregano, onion, cilantro, lemon wedge

Directions:
Put chicken and chunked onion in large stockpot.
Cover with water, bring to a boil, then simmer until chicken falls apart (2-3 hours].
Cool; remove skin and bones, and cut or shred chicken. Add back to broth in stockpot.
Add hominy to stockpot and keep at a low simmer.
Fill a saucepan with water 1/2 full.
Remove stems and seeds from dried chilies.
Add chilies and garlic cloves to saucepan, along with oregano. Season to taste with salt and pepper.
Boil for 15 minutes.
Let cool!
Blend chilies and garlic in blender or food processor until it is all liquid.
Add blended chilies to chicken in stockpot.
Stir and boil 10 minutes together.
Ladle into bowls and top with chopped raw onion, cilantro and fresh squeezed lemon.