xiaoxl/recipe_data huggingface dataset:
Garam Masala


Ingredients:
cumin seeds, cardamom seeds, black peppercorns, cinnamon, whole cloves, nutmeg, saffron

Directions:
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Grandma Chase's Nanaimo Bars
Category: desserts
By Jessica Jolley

Different from other Nanaimo recipes, it contains NO coconut. It was given to my mother in the 1970's by her mother-in-law.

Ingredients:
½ cup butter
½ cup white sugar
5 tablespoons cocoa powder
1 teaspoon vanilla extract
1  egg, lightly beaten
1 ½ cups graham cracker crumbs
1 cup chopped walnuts
2 cups confectioners' sugar
½ cup butter, softened
3 tablespoons instant French vanilla pudding mix
3 tablespoons milk
4 ounces semisweet chocolate
2 tablespoons butter

Directions:
Grease a 9x13-inch dish. To make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes. Make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust, and return to refrigerator for 30 more minutes. For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable. Pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

Prep time: 15 mins
Total time: 1 hr 45 mins
Yields: 60 pieces

Calories: 89.6
Fat: 5.7 g
Saturated fat: 2.7 g
Carbohydrates: 9.7 g
Sugars: 8 g
Dietary fiber: 0.5 g
Protein: 0.8 g
Cholesterol: 12.3 mg
Sodium: 49 mg
Fresh Lime Trifle


Ingredients:
butter, sugar, fresh lime juice, lime zest

Directions:
Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml] water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely.
Place whipped topping in medium bowl. Gently fold in lime mixture.
Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice.
Chill at least 2 hours before serving.
Raw Vegan Chocolate Fruit Balls


Ingredients:
dates, apricot, raisins, cinnamon

Directions:
Mix the coconut and cinnamon in a small bowl and set aside for rolling.
Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.
Roll into small balls and coat with the coconut mixture.
Store in a sealed glass container in the fridge.
Juicy Crock Pot Teriyaki Steak


Ingredients:
soy sauce, ground ginger, olive oil, sugar, garlic, cooked rice

Directions:
Slice steak into 1/8-inch slices., Combine remaining ingredients in crock pot and stir to combine., Place meat in crock pot and stir to incorporate., Cover and cook on low for 8 hours., Serve over rice or noodles, if desired.
Moroccan-Spiced Chicken Paillards


Ingredients:
honey, fresh lemon juice, cinnamon sticks, hot red pepper flakes, unsalted butter, ground cumin, paprika, black pepper, olive oil, boneless chicken breasts, salt

Directions:
Cooks' note:.
Some sliced chicken breasts may not be of an even thickness. If necessary, put each paillard between 2 sheets of plastic wrap and pound with flat side of a meat pounder until about 1/4 inch thick.
Special equipment:
A well-seasoned large (2-burner] ridged grill.
Prepare grill pan and start sauce:.
Heat grill pan over moderate heat until hot.
Meanwhile, simmer all sauce ingredients except butter in a 1-quart saucepan, uncovered, stirring occasionally, 2 minutes. Set aside while cooking chicken.
Make paillards:.
Cook cumin, paprika, and pepper in oil in a small skillet over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl, reserving skillet for sauce (do not clean].
Brush some spiced oil on 1 side of each paillard, then sprinkle with some salt. Arrange 2 paillards on grill, oiled sides down, and brush tops with some of spiced oil, then sprinkle with some salt.
Grill 2 minutes, then turn over and grill until just cooked through, about 3 minutes more.
Transfer to a platter and cover with foil. Grill remaining paillards in same manner, transferring to platter.
Finish sauce:.
Pour sauce through a medium-mesh sieve into reserved small skillet, discarding solids. Add any juices from chicken accumulated on platter to sauce and bring to a boil.
Remove from heat, then add butter and swirl skillet until butter is just incorporated. Season sauce with salt and spoon over chicken.
Macaroni and Tuna Fish Salad
Category: salad
By DAJUICEMANCE

In a rush and need something delicious and tummy-filling? This recipe is great for working parents whose children are constantly scouring the refrigerator for food to munch on.

Ingredients:
1 (16 ounce) package macaroni
2 (5 ounce) cans tuna, drained
3 tablespoons mayonnaise, or to taste
1  onion, finely chopped  (Optional)
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch dried oregano, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain and cool under running water. Mix both cans of tuna into the cooled pasta. Add the mayonnaise. Stir in onion, salt, pepper, garlic powder, and oregano.

Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Yields: 8 servings

Calories: 301.2
Fat: 5.7 g
Saturated fat: 0.9 g
Carbohydrates: 44.8 g
Sugars: 1.5 g
Dietary fiber: 2.8 g
Protein: 16.4 g
Cholesterol: 11.4 mg
Sodium: 66.5 mg
Clams and Chourico
Category: appetizers-and-snacks
By SKISMITTY

These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.

Ingredients:
24 small clams in shell, scrubbed
¼ cup cornmeal
¼ cup olive oil
3 cloves garlic, minced
8 ounces chourico sausage, diced
1 medium red onion, sliced
1 pinch red pepper flakes  (Optional)
1 (12 fluid ounce) can or bottle dark beer
1 (8 ounce) bottle clam juice
1 (28 ounce) can crushed roma tomatoes
3 tablespoons chopped fresh oregano
1 pinch salt and pepper to taste

Directions:
Place clams in a large pot with enough water to cover. Stir in cornmeal. Let stand for about 20 minutes. Rinse clams thoroughly before cooking. Heat the olive oil and garlic in a large pot over medium heat. When the garlic is fragrant, add the chourico, onion, and red pepper flakes. Cook for 2 or 3 minutes, then pour in about 3/4 of the beer. Let simmer for a few more minutes, then add the clam juice, tomatoes, and rinsed clams. Cover, and simmer until all clams have opened. Season with oregano, salt and pepper before serving. Drink or discard remaining beer.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 435.3
Fat: 30.5 g
Saturated fat: 7.8 g
Carbohydrates: 23.2 g
Sugars: 6.2 g
Dietary fiber: 2.9 g
Protein: 12.9 g
Cholesterol: 45.6 mg
Sodium: 910.4 mg
Francesinha (Super Indulgent Portuguese Sandwich)


Ingredients:
smoked ham, cheese, roast beef, beer, butter, brandy, port wine, milk, cornstarch, bay leaf, salt

Directions:
Make the sauce first by dissolving the cornstarch into the milk.
Add all the other sauce ingredients and blend in  food processor.
Put it into a pan over low heat and add the bay leaf .
Stir it until it starts to boil, remove bay leaf and then set aside.
Assemble the sandwich saving 2 slices of cheese.
Put the sandwich on a plate or shallow bowl and place the 2 slices of cheese on top.
Pour the sauce over the sandwich (should be hot, so the cheese melts].
Eat -- you may want a bib.
Oregon Cran-Applesauce


Ingredients:
water, red wine, sugar, frozen cranberries, cooking apples, fresh lemon juice, cinnamon stick

Directions:
In a large saucepan over medium heat, add the water, wine and sugar, stirring to dissolve.
Add the cranberries, apples and lemon juice.
Bring mixture to a boil.
Reduce heat and gently boil, uncovered, stirring occasionally until the cranberries pop and apples softened, approximately 15 minutes.
Transfer sauce to a food processor and puree. (Or use a hand held immersion blender.].
Add the cinnamon stick.
Let stand several hours before serving.
Note: Sauce will thicken as it stands.
Blackberry Brownie Cobbler


Ingredients:
blackberries, butter, granulated sugar, eggs, vanilla extract, flour, pecans

Directions:
Preheat oven to 350º F.
Melt chocolate and butter together, I used the microwave.
Spray 13 x 9-inch baking dish with cooking spray.
Pour sweetened thickened berries in bottom of dish.
Whisk together sugar, eggs and vanilla extract in bowl.
Whisk in melted chocolate.
Stir in flour and nuts.
Pour batter over berries, smooth with spatula.
Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes.
Let stand 15 minutes.
Serve warm with whipped cream or ice cream.
Italian Stuffed Beef & Sausage Bell Peppers


Ingredients:
green peppers, hot Italian sausage, ground beef, onion, garlic cloves, canned tomatoes, cooked rice, mozzarella cheese, parmesan cheese, Italian-style tomato sauce

Directions:
Saute beef, sausage and onion until browned.
Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings.
Simmer to bring out flavors.
Add rice.
Stuff peppers.
Sprinkle with mozzarella and parmesan cheese.
Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.
Instant Pot Chipotle Beef and Sweet Potato Chili


Ingredients:
beef chuck, ground beef, onion, garlic cloves, chipotle chiles in adobo, black beans, sweet potato, chili powder, ground cumin, dried oregano, paprika, tomato paste, salt, crushed tomatoes, tomato sauce, water

Directions:
Set your instant pot to saute mode. Add in the oil, onions and garlic. Cook until soft.
Stir in the stew meat and ground beef. Cook until browned, about 10 minutes.
Pour in the water and deglaze the pan for a minute. Turn off instant pot.
Stir in remaining ingredients except for the beans and sweet potatoes.  Cook on high pressure for 20 minutes. Natural release for 5 minutes.
Add in the sweet potatoes and rinsed beans. Cook on high pressure for  another 10 minutes. Do a quick release so the sweet potatoes aren’t overcooked.
Salt to taste and serve with your favorite chili toppings!
Traditional Eggs Bennie


Ingredients:
white vinegar, olive oil, English muffins, back bacon, paprika

Directions:
Prepare Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients. In a large pot, add vinegar and bring water to a boil.
While the water gets boiling, place a griddle on medium heat. Add oil and 1 teaspoons clarified butter. Tilt the pan so the ingredients cover the entire bottom. When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer on plates and set aside.
Add the remaining teaspoons of butter and cook back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes. Place each slice on top of an English muffin half; set aside.
Crack each egg in a ramekin or small bowl. When water is boiling, stir quickly to create a vortex (it prevents the white from spreading] and drop egg in the whirlpool; poach for 2 minutes. Using a slotted spoon, remove egg and place it on top of the Canadian back bacon. Spoon on the warm Hollandaise sauce and sprinkle with paprika. Makes 4 eggs benedict.
Amazing Vegetarian Crockpot Stuffed Peppers


Ingredients:
red bell peppers, cooked brown rice, white wine, portabella mushroom caps, onion, garlic cloves, dried oregano, parmesan cheese, salt, ground black pepper

Directions:
Cut tops off of bell peppers, if using italian peppers (they are thinner], lay pepper on cutting board the way it is most stable, then slice off the very top of the pepper at a slight angle (to help keep stuffing inside while cooking in the crock pot].  Remove seeds and inner membrane.
Cook brown rice and cool slightly (I use one bag of Success boil in bag brown rice- super easy and always cooks up perfectly].
Saute onions in thin layer of wine, or water if you prefer.  When starting to become translucent, add mushrooms and saute until mushrooms lose most water and are reduced in size.  Add garlic and saute a minute.  Add oregano and saute one more minute.  Remove from heat.
In a medium bowl, stir together rice, mushroom mixture, cheese, then salt and pepper to taste.  Stuff inside of peppers.  Pour half of the marinara into the crockpot, carefully lay peppers on top, then carefully pour remaining sauce on each pepper.
Cook on low for 6 hours.
Chicken Kabobs
Category: meat-and-poultry
By DAVESARAH

Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!

Ingredients:
4  skinless, boneless chicken breast halves - cubed
1 large green bell pepper, cut into 2 inch pieces
1  onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces
1 cup barbeque sauce
skewers

Directions:
Preheat grill for high heat. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce.  Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 256
Fat: 3.2 g
Saturated fat: 0.8 g
Carbohydrates: 29.6 g
Sugars: 20.1 g
Dietary fiber: 2.4 g
Protein: 25.6 g
Cholesterol: 67.2 mg
Sodium: 761.8 mg
Chiles Rellenos Casserole


Ingredients:
whole green chilies, sharp cheddar cheese, whole green onions, mozzarella cheese, eggs, milk, all-purpose flour, all-purpose flour, salt, black pepper, green chili salsa

Directions:
Preheat oven to 325°F Grease an 8x8-inch baking dish.
Split chile peppers lengthwise and remove seeds and veins.
Spread chiles in a single layer in the prepared baking dish.
Sprinkle cheddar cheese, green onions, and half of the mozzarella cheese over chiles.
In a bowl, beat eggs, milk, flour, salt and black pepper together until smooth.
Pour over chiles and cheese.
Bake for 50 minutes or until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese melts.
Let stand for 5 minutes before serving.
Pork Roast With Meyer Lemon Glaze


Ingredients:
boneless pork loin, fresh rosemary, garlic clove, dry white wine, sugar, Cointreau liqueur

Directions:
Carefully cut any strings tying the roast and unroll or (depending how its cut] separate/butterfly  into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
Preheat oven to 450°F.
Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine.  Reassemble into the original roll shape and tie using butchers' twine.
Place the meat in a roasting pan and roast for 15 minutes.
Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.
Coffee Flavoured Swiss Roll Sponge Cake


Ingredients:
flour, eggs, caster sugar, butter, coffee, coffee, caster sugar

Directions:
First sift the flour and coffee together for 5-6 times.  After sifting, do not touch the flour with your hands.
Separate the eggs.
Beat the egg whites until very soft.
Add the sugar to it and beat.
Add one cup of butter and beat.
Add the other cup of butter as well and mix.
Now one after another, add the egg yolks and mix.
Little by little add the flour and fold it into the batter.
Grease a rectangular tray and pour the mixture in it.
Bake it in a preheated oven until cooked.
After it is baked, quickly take it out from the oven.
Soak  a cloth in water and wrap the cake in the cloth.
Let it cool for an hour or so.
To make the topping:  Mix the ground coffee and sugar in the cream; the cofee flavored cream topping is ready.
Unwrap the cake out of the cloth and apply the tasty topping inside the cake.
Roll it again and place the cream on to it.
Garnish it with some walnuts.
Enjoy.
Angel Hair With Avocado and Tomatoes


Ingredients:
angel hair pasta, olive oil, canola oil, garlic cloves, fresh basil leaf, avocado, tomatoes, salt, pepper

Directions:
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 3-quart saucepan over medium heat. Cook garlic in oil about 5 minutes, stirring occasionally, until garlic is tender but not brown; remove from heat.
Stir basil, avocado and tomatoes into garlic in saucepan. Toss vegetable mixture with pasta. Sprinkle with salt and pepper.
Ribcage Baby Back Pork Ribs


Ingredients:
"barbecue sauce"

Directions:
Take the tough membrane off the back of the ribs, with a sharp knife and paper towel.  (Use the knife to loosen a part of the membrane, over a small end bone and then grab the loosened portion of membrane with the paper towel and rip off the whole membrane].
Rub the ribs with a couple teaspoons of Texas-Beer-B-Que rub on each side of each rib.
Tie the ribs to your ribcage.  Light your grill's bottom burners on high, and back burner on low, and burn off anything from your last use.  Wire  brush and remove half of the bottom grills and set aside.  Add canned wood chips on the bottom coals and a thermometer on the remaining bottom grill.  (For the wood chips - I recommend apple, oak, or hickory.]. Close the lid and wait until the wood chis are smoking.  Put the "rib cage" spit on the rotisserie of your grill.  Half close the lid, I use a wrench as a spacer].  Turn off the bottom burners, turn on the rotisserie motor. Try to regulate the temperature to about 230F, by adjusting the lid's opening, and the back burner's temperature (low to medium low]. Let it spin for 4-5 hours, until the meat has shrunken away from the bone a bit and they are drop-dead tender and mouthwatering, then cut them free from the cage and enjoy.
If you are one of those "wet" rib eaters, you can sauce them on your plate or start basting them 30 minutes before removing from the grill, and every 10 minutes until ready.
To Kill for Fudgy Brownies


Ingredients:
butter, dark brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, salt, walnut halves, heavy cream, dark chocolate, white chocolate

Directions:
Make certain the oven rack is in the center position and preheat oven to 350°F.
Line 13x9x2-inch baking pan with aluminum foil so that the foil extends 2 inches beyond the two long sides of the pan and butter the bottom and sides of foiled pans.
In a medium pot combine the butter and sugars; cook until melted and very hot.
Sift together the salt and flour.
Chop the chocolates in a food processor and mix in the hot butter mixture until all the chocolate is melted.
Add eggs and vanilla- mix until combined.
Add flour-salt mixture and stir until just combined.
Add nuts if desired.
Scrape into prepared pan and smooth the top with a rubber spatula.
Bake 25- 30 minutes until a toothpick inserted 2 inches from the center comes out with a few moist crumbs clinging to it-- DO NOT OVERBAKE.
Cool brownies completely on a rack in the pan before lifting them out using the foil as handles.
If glazing do so now; allow the ganache to set a little before drizzling the melted white chocolate over top.
Peel off the foil and cut.
Classic Belgian Waffles
Category: trusted-brands-recipes-and-tips
By So Delicious® Dairy Free

If you think dairy-free waffles were the stuff of dreams, you will happy to know your dreams have come true!

Ingredients:
1 cup whole wheat flour
½ teaspoon salt
2 teaspoons baking powder
1 tablespoon maple syrup
¼ cup applesauce
¾ cup So Delicious® Dairy Free Unsweetened Coconutmilk Beverage
1 teaspoon vanilla extract

Directions:
In a medium sized bowl mix together the flour, salt, and baking powder. In a separate, larger bowl mix together the maple syrup, apple sauce, non-dairy milk, and vanilla. Once the wet ingredients are well incorporated, add the dry ingredients and mix well until combined. Cook according to your waffle iron's directions. We cooked ours on medium heat for about 5 minutes.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 90
Fat: 1 g
Saturated fat: 0.7 g
Carbohydrates: 18.5 g
Sugars: 3.2 g
Dietary fiber: 2.6 g
Protein: 2.9 g
Sodium: 359.8 mg
Roast Turkey Breast


Ingredients:
turkey breast, unsalted butter, turkey, celery, carrots, onions

Directions:
Preheat the oven to 325 degrees F.
In a small bowl, combine the softened butter with chosen aromatics and seasonings and salt and pepper.
Carefully lift the skin from the meat and rub half of the seasoned butter directly on the turkey breast. Rub the rest of the seasoned butter on the skin. Season the turkey generously with salt and freshly ground black pepper.
Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. The breast temperature will continue to rise as it rests. Carve the breast and serve with the pan juices.
Roasting times for a turkey breast cooked in a 325 degrees F oven:
Unstuffed, a 2 to 3-pound turkey will cook from 1 1/2 to 2 hours.
Unstuffed, a 4 to 6-pound turkey will cook from 1 1/2 to 2 1/4 hours.
Unstuffed, a 7 to 8-pound turkey will cook from 2 1/4 to 3 1/4 hours; if stuffed, it will cook in 3 to 4 hours.
Roasted Turkey Breast Variations:
Lemon and Thyme:
Season the butter with 3 tablespoons fresh thyme leaves, 1 teaspoon lemon juice, and 1 teaspoon lemon zest.
Honey Glazed:
Season the butter with 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey.
Soy Ginger:
Season the butter with 2 teaspoons minced fresh ginger, 2 teaspoons soy sauce, and 3 cloves garlic, minced.
Cook's Note:
A shallow baking pan will yield the best results when roasting a turkey breast, allowing air to flow completely around the turkey breast.