xiaoxl/recipe_data huggingface dataset:
Asher's Aloo Bondas


Ingredients:
potatoes, yellow mustard seeds, cumin seed, fresh ginger, fresh garlic, yellow onion, turmeric, fresh cilantro leaves, salt, fresh lemon juice, besan flour, cayenne pepper, baking soda, salt

Directions:
In a frying pan, heat 2 tablespoons oil, and add your mustard seeds.
When the mustard seeds begin to sputter, add the cumin seeds, jalapeno, salt, ginger and garlic.
Fry these ingredients for just a few seconds and then add the onions and turmeric.
When the onions begin to brown, add your cilantro and lemon juice and then add the potatoes.
Mix well, being careful not to mash the potatoes anymore, and turn off the heat.
Allow this mixture to cool completely.
After the mixture has cooled, begin to shape the mixture into small balls, approximately 1 inch in diameter.
In a medium sized bowl, make a thick batter with your besan flour, cayenne, baking soda and salt, using enough water to make a thick batter.
Heat your oil in a deep fryer or something large enough to deep fry in.
Take a potato ball, coat it in the batter, and then carefully drop it into the heated oil.
Turn the bonda every four minutes, cooking for approximately 15 minutes (more or less] until golden brown.
Repeat with the rest of the potato balls, cooking as many as you'd like at a time, without crowding them.
Serve these with chutney of your choice.
Kitchen Sink Soup
Category: soups-stews-and-chili
By Judy

This soup is usually made up of leftover vegetables in the fridge or you can cut up fresh vegetables. The amount of vegetables you put in depends on how thick you want your soup. We like lots of veggies. This soup can be pureed and served with croutons on top. Great for a cold night supper. You can really let your imagination get carried away with this soup. I don't make it the same every time. It depends on what is in my fridge that is left over. Meat or chicken can be added.  Enjoy

Ingredients:
10 cups chicken broth
2  potatoes, cubed
2  carrots, sliced
2 stalks celery, diced
5  fresh mushrooms, sliced
1  green bell pepper, chopped
1  fresh broccoli, chopped
4 cups cauliflower florets
1  parsnip, sliced
1  onion, chopped
1 cup green peas
1 cup cut green beans, drained
1 cup wax beans, drained
½ cup cooked chickpeas
½ cup cooked navy beans
salt and pepper to taste
1 teaspoon dried parsley

Directions:
In a large stockpot, combine all the ingredients and cook over medium heat partially covered for about 30 minutes or until all the vegetables are tender. Serve hot with buttered biscuits.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 10 servings

Calories: 159.7
Fat: 1.9 g
Saturated fat: 0.5 g
Carbohydrates: 26.3 g
Sugars: 5.5 g
Dietary fiber: 6.8 g
Protein: 10.3 g
Sodium: 1008.1 mg
Cocoa Almond Coco Cake


Ingredients:
cake flour, baking soda, baking powder, salt, sour cream, light coconut milk, unsalted butter, light brown sugar, eggs, vanilla extract, heavy cream, vanilla extract, unsalted butter, confectioners' sugar, vanilla extract, sweetened flaked coconut, sweetened flaked coconut

Directions:
Cake - . Heat oven to 350 degrees . Butter and flour three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at time, beating well after each addition. Beat in almondand vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.
Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.
Chocolate Ganache  - Heat cream in a small pot on medium-high heat just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cover and cool to room temperature.
Filling - Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended, about 1 minute. Increase speed to medium-high and beat for another 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.
To assemble: Place one cake on a stand (if slightly rounded, trim off a bit to make it flat]. Spread 1/2 the filling on the cake. Repeat with second cake and remaining filling. Top with the third cake (do not trim]. Ice cake evenly with chocolate ganache. Garnish with coconut and almonds.
Martha Hall Foose's Ain't No Thing Chicken Wing


Ingredients:
garlic cloves, chili sauce, ground cumin, ginger, salt, apple cider vinegar, honey, chicken wings

Directions:
In a large bowl, combine garlic, chili sauce, cumin, ginger, salt, vinegar, pepper sauce, honey. Add chicken wings and let marinate while preparing grill.
When ready to grill, follow manufactures instructions for indirect heat grilling. (Build a charcoal or wood fire on one side of grill or heat half of a gas grill.] Close cover and heat to 450º.
Remove wings from marinade (reserving marinade]. Place wings on grill, away from coals. Close cover and cook wings for 30 minutes turning and rearranging once.
Meanwhile, in a small saucepan over high heat, bring reserved marinade to a boil. Cook 5 minutes, or until thick. Brush thickened sauce over the wings and cook an additional 5 to 8 minutes, or until wings are well glazed and no longer pink next to the bone.
Romaine Salad With Prosciutto Crisps


Ingredients:
extra virgin olive oil, prosciutto, fresh thyme leave, coarse salt, fresh ground pepper, romaine lettuce hearts, pecorino romano cheese

Directions:
Preheat oven to 400.
Lightly brush a biking sheet with jolive oil, and arrange prosciutto in a single layer.  Place in oven and bake until crisp, 5-10 minutes.  Remove from oven, and let cool on a wire rack.
Combine olive oil, balsamic vinegar, and thyme, season with salt and pepper and whisk to combine.  Add romaine and shaved Pecorino Romano, and toss to combine.  Serve topped with prosciutto crisps.
Balsamic Fig Vinegar


Ingredients:
fresh fig, sugar

Directions:
Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
Working in batches, puree mixture in a food processor until smooth.
Strain through a fine sieve into a large nonreactive bowl.
Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.] Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days].
Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
(Vinegar can be refrigerated for up to 1 month.].
Raw Vegan Coconut Date Shake


Ingredients:
pitted dates, bananas, vanilla extract, sea salt

Directions:
"Throw everything in the blender and puree until smooth and creamy."
Broccoli and Bell Peppers


Ingredients:
soy sauce, lemon juice, broccoli florets, red sweet peppers, yellow sweet peppers

Directions:
For sauce, in a small bowl stir together soy sauce, lemon juice and sesame oil., Set aside., Place a steamer basket in a 12 inch skillet., Add enough water to come just below bottom of basket and bring to a boil., Place broccoli in steamer basket and reduce heat to medium low., Cover and steam for 4 minutes., Add sweet peppers., cover and steam for 3 to 4 minutes more or until vegetables are crisp-tender., Transfer vegetables to a serving bowl., Drizzle sauce over vegetables and toss gently to coat.
Grandma's Chewy Molasses Cookies


Ingredients:
butter, brown sugar, molasses, egg, flour, wheat germ, salt, cinnamon, clove, nutmeg, ginger, baking soda

Directions:
Using a strong mixer, mix butter and sugar until sugar has aerated the butter and it is light and fluffy (5 minutes].  Blend in molasses and egg gently.
While butter/sugar is mixing, blend all dry ingredients in a separate bowl.  Add to creamed mixture in thirds until fully blended (this is where the powerful mixer comes in handy!].
Refrigerate 1 hour (which makes it easier to roll into balls].
Form into balls a little smaller than a golf ball and roll in sugar.  Place on parchment paper or greased sheet.
Bake 350 degrees for 12-13 minutes (for 20 large cookies].
Hint - When the cookies are done baking, they puff up in the center and crack, but wait until the inside of the crack turns from shiny dark brown (not cooked] to medium brown (done].
No Bake Chocolate Peanut Butter Drops


Ingredients:
honey, butter, salt

Directions:
HEAT oven to 350ºF. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
Blueberry Streusel Coffee Cake


Ingredients:
unsalted butter, granulated sugar, egg, flour, salt, baking powder, poppy seeds, milk, fresh blueberries, frozen blueberries, light brown sugar, flour, cinnamon, butter, pecans

Directions:
Heat oven to 375°F  Grease a 10" springform pan.
Cream together butter, sugar, and egg.
Blend in flour, salt, baking powder, extracts, poppy seeds, and milk.
Fold in blue berries.
Combine topping ingredients using a fork or pastry cutter.  Sprinkle over batter.
Bake 40-50 minutes or until a toothpick comes out clean.
Tave Dheu


Ingredients:
beef liver, minced garlic cloves, red bell peppers, diced tomatoes, feta cheese, ricotta cheese, flour, bay leaves, hot water, pepper, salt, olive oil

Directions:
Firstly, brown the liver for a few minutes in olive oil, remove from the pan and set aside for later.
Add the garlic into the remaining oil and saute for 2 minutes before adding the red peppers and tomatoes then continue to saute on a medium heat for 5 minutes.
Add the flour while stirring continuously, then add in the feta and ricotta cheese. Continue stirring for a few minutes before adding the bay leaves, water and liver.
This is the best time to season to taste with chilli flakes, salt and pepper – then leave to cook together for 5 minutes.
Split the mixture into 4 clay dishes and cook on 200 degrees for 25 minutes.
Serve the Albanian Tave Dheu while hot and bubbling.
OREO & Apple Hand Pies
Category: trusted-brands-recipes-and-tips
By Oreo

These fun-to-make individual OREO & Apple Hand Pies are the perfect twist to the traditional holiday dessert!

Ingredients:
1 (14.1 ounce) package ready-to-use refrigerated pie crusts
2 small Granny Smith apples
1  egg
1 tablespoon water
11  OREO Cookies, divided
3 tablespoons powdered sugar

Directions:
Heat oven to 375 degrees F. Unroll 1 pie crust on work surface; use 4-inch cutter to cut into 9 rounds, re-rolling scraps as necessary. Repeat with remaining pastry crust. Core apples; cut crosswise into a total of 9 rings. Whisk egg and water until blended. Place 9 pastry rounds in single layer on parchment-covered baking sheet; brush edges with egg. Top each with 1 each apple ring and cookie. Cover with remaining pastry rounds; press edges together to seal. Crush remaining cookies finely; sprinkle over pies. Bake 18 to 22 min. or until golden brown. Cool completely. Dust with sugar just before serving.

Prep time: 30 mins
Cook time: 18 mins
Total time: 1 hr 52 mins
Yields: 9 servings

Calories: 304.4
Fat: 17.2 g
Saturated fat: 4.2 g
Carbohydrates: 34 g
Sugars: 10.5 g
Dietary fiber: 2.4 g
Protein: 3.7 g
Cholesterol: 20.7 mg
Sodium: 315.9 mg
Mediterranean Flounder


Ingredients:
extra virgin olive oil, yellow onion, garlic cloves, celery, fresh tomato, capers, fresh parsley, salt, black pepper, dry white wine, water, dried oregano leaves, flounder fillets, angel hair pasta, parmesan cheese, parmesan cheese

Directions:
Preheat oven to 425 degrees F.
Coat a 10-inch ovenproof nonstick skillet with a low-calorie cooking spray.
Add olive oil and heat over medium-high heat.
Add onion, garlic, and celery and cook about 3 minutes. Add tomato, capers, parsley, salt, black pepper, hot sauce, wine, water, and oregano. Bring to a boil, reduce heat, cover tightly, and simmer 5-6 minutes, or until vegetables are tender.
Add fish and spoon sauce over it.
Bake uncovered for 20-25 minutes, or until fish is opaque in the center.
Remove fish to a serving platter. Arrange pasta around fish. Sprinkle pasta with Parmesan cheese and a bit of black pepper, if desired.
Holiday Chocolate Covered Cherries


Ingredients:
maraschino cherries, butter, light corn syrup, salt, powdered sugar, shortening

Directions:
Drain the cherries; pat dry on paper towels, and set aside.
In mixer bowl beat butter, corn syrup, and salt until well combined.
Stir in powdered sugar and knead until smooth (mixture will be very stiff].
Shape 1/2 teaspoon of sugar mixture around each cherry (make sure the cherries are dry so the sugar mixture will stick].
Place on waxed paper-lined baking sheet and place in the freezer until cherries are firm.
At this point you can place them in a container or freezer bag and return to the freezer for dipping later when it's convenient.
Melt chocolate chips and shortening in glass heat-proof bowl, stirring often so the chocolate doesn't burn.
Dip each cherry in chocolate and place on a waxed paper-lined baking sheet.
A carving fork works great for dipping the cherries.
Chill until firm and store in the refrigerator.
Easy Creamy Ranch Chicken Potato Soup #RSC


Ingredients:
water, water, chicken breasts, evaporated milk, butter, shallot, fresh spinach

Directions:
Place 1/2 cup water in 5-6 quart pot, add two packets of  Hidden Valley Ranch Dip Mix (original flavor] and stir until well mixed.
Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
Garnish with fresh chopped spinach. Serve hot.
May be made in crock pot.
Vegetable Quiche Cups to Go


Ingredients:
frozen chopped spinach, green pepper, onion

Directions:
Preheat oven to 350°F.
Microwave spinach for 2 1/2 minutes on high. Drain excess liquid.
Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.
Combine the egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well.
Divide evenly among muffin cups.
Bake at 350 for 20 minutes, until a knife inserted in the center comes out clean.
Grilled Mediterranean Kebabs on Pita


Ingredients:
ground lamb, eggs, garlic, fresh Italian parsley, olive oil, fresh oregano, fresh thyme, fresh rosemary, sea salt, fresh ground black pepper, Greek Tzatziki, feta cheese, fresh Italian parsley, tomatoes, za'atar spice mix, Za'atar, cayenne pepper

Directions:
If using bamboo skewers, soak them submerged in warm water for 30 minutes to one hour before using.
Combine ingredients for kebabs in a mixing bowl and stir thoroughly or use hands to mix until all ingredients are evenly incorporated.
Prepare grill.
Oil your hands and make meatballs (koftas] or, if you prefer, torpedo shapes about 6-inches long and place these on prepared skewers (about 3 koftas per skewer] and set them onto waxed paper while finishing the others.
When all skewers are prepared, grill them over moderately hot coals (may also use broiler or oven, but will lose the char-grilled flavor], until cooked through, turning once.
Prepare sandwich by warming pita or lavash and placing three (4 if necessary] koftas on the bread or one torpedo, plus some of the tzatziki.
Sprinkle heavily with the parsley, add some feta cheese, some chopped tomato, a light sprinkling of minced onion, a few pinches of za'atar and cayenne (if you like it spicy, but the za'atar gives a nice flavor!] (Or you may use whatever toppings you prefer].
Roll up the bread without tearing it, wrap gently with foil or plastic wrap, and serve (I like to serve this with Greek Salad recipe#26384, and some fresh fruit, but lots of Greek and/or Middle Eastern recipes would go great with this!].
Easy Baked Falafel with Cucumber-Yogurt Sauce
Category: main-dish
By Wyome

Try this Middle Eastern sandwich of chickpea and spice 'meatballs,' which are actually falafel that are oven-fried to keep their calorie count down. Serve with grilled pita wedges or pita pockets, diced tomatoes, shredded lettuce, and cucumber slices.

Ingredients:
cooking spray
2 tablespoons olive oil, divided
1 (15 ounce) can chickpeas, drained and rinsed
¾  onion, diced
¼ cup packed chopped fresh cilantro
¼ cup packed chopped fresh parsley
3 cloves garlic, smashed
1  small lemon, zested
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon baking powder
⅓ cup all-purpose flour
1  egg, beaten
½ cup plain Greek yogurt
¼ cup seeded and minced cucumber, squeezed dry
2 teaspoons fresh lemon juice
1 teaspoon minced garlic
salt to taste
1 pinch cayenne pepper, or to taste

Directions:
Coat a 9x13-inch metal baking pan with cooking spray and 1 tablespoon olive oil and place inside the oven. Preheat the oven to 375 degrees F (190 degrees C). C Combine chickpeas, onion, cilantro, parsley, garlic, lemon zest, cumin, salt, red pepper flakes, and baking powder in a food processor. Pulse until minced but not yet pasty. Transfer to a bowl and stir in flour and egg until fully incorporated. Remove baking pan from the oven. Drop golfball-sized portions of chickpea mixture onto the hot pan. Bake in the preheated oven 15 to 20 minutes. Brush falafel with remaining olive oil and flip over. Continue baking until golden on both sides, 15 to 20 minutes more. Meanwhile, combine yogurt, cucumber, lemon juice, and garlic in a bowl. Season with salt and cayenne pepper. Store in the refrigerator until ready to serve. Serve falafel with yogurt sauce.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 249.8
Fat: 11.5 g
Saturated fat: 2.7 g
Carbohydrates: 29.4 g
Sugars: 2.4 g
Dietary fiber: 4.3 g
Protein: 8.2 g
Cholesterol: 46.5 mg
Sodium: 586.6 mg
Chalupa or Spanish Shredded Pork and Beans


Ingredients:
dried pink beans, boneless pork roast, onion, garlic cloves, salt, chili powder, cumin, ground oregano, green chilies

Directions:
Preheat oven to 275°F. .
Put all the ingredients into a large pot, Dutch oven or roaster.
Add 7 cups of water. Bring to a boil over high heat.
Cover and bake for 4 hours, stirring occasionally, until meat falls apart when stirred.
Increase oven temperature to 400°F. Uncover and bake for 45 to 60 minutes stirring occasionally until temperature reaches 165°F as measured by a food thermometer and until sauce thickens to desired consistency.
It will continue to thicken as it cools. Makes 6 to 8 servings.
**To substitute home canned goods: use 2 quarts pork, 2 quarts pink beans, 8oz jar chopped green chilies and heat all on stove. Sauté onion, garlic in a bit of olive oil first. Add 2 quarts water. Bring to boil and simmer at least 20 minutes.
Squash Soup With Horseradish Cream


Ingredients:
cooking apple, butter, onion, curry powder, sage, salt, pepper, heavy cream, curry powder, lime rind

Directions:
Peel the squash and remove the seeds and chop.
Peel, core and chop the apple.
Heat the butter in a large pan.
Add onions and cook, stirring constantly for approximately 5 minutes until soft.
Stir in curry powder. Continue cooking to bring out the flavor, stirring constantly (about 2 minutes].
Add the stock, squash, apple and sage.
Bring to boil, lower heat, cover and simmer for 20 minutes, until squash and apples are soft.
Meanwhile, make the horseradish cream.  Whip the cream in a bowl until stiff, then stir in the horseradish sauce and curry powder.  Cover and chill in the refrigerator until needed.
Puree the soup in a blender or food processor.
Return to the clean pan and add the apple juice.
Season to taste.
Reheat gently, without boiling.
Serve in bowls topped with horseradish cream and a dusting of curry powder.
Optional:   Garnish with shredded lime rind.
Stewed Prunes


Ingredients:
dried prunes, hot water, white sugar

Directions:
"Combine all the ingredients into a medium saucepan. Cover. Bring to the boil, give a stir or 2 and then turn the heat down and simmer covered for 15 minutes. At the end of the 15 minute cooking time turn the heat off and leave on the stove for 10 minutes. Pour into a dish large enough to contain the contents of the saucepan. Cool. When cool, cover (so nothing in the fridge falls into or spills into the dish], and put in the fridge. Eat!"
Hungarian Cucumber Salad


Ingredients:
cucumbers, salt, sugar, red wine vinegar, red wine vinegar, Dijon mustard, red onion, garlic powder, fresh dill, sweet paprika

Directions:
Cut cucumbers in half lengthwise and scoop out seeds., Cut cucumber halves crosswise into 1/4-inch-wide half rounds., Put cucumbers in a colander and sprinkle with salt., Toss with your hands to mix well., Let stand about 1 hour., Rinse cucumbers if desired., Gently squeeze water out of cucumbers and drain on paper towels., When well drained, return to colander., In a large bowl, whisk sugar, vinegar, mustard and oil., Add cucumbers and mix with hands., Mix in onion and garlic, if using., Cover and refrigerate 2 hours., Add fresh dill and paprika., Mix well., Serves 6., Can be stored in refrigerator up to 1 week.
Best Bacon Appetizer
Category: appetizers-and-snacks
By pooka lilly

A bacon cream cheese and brown sugar roll-up.

Ingredients:
1 ½ teaspoons cream cheese
1 teaspoon brown sugar
1 slice applewood-smoked bacon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil. Mix cream cheese and brown sugar together in a small bowl; spread over bacon slice. Roll up and transfer to the baking sheet. Bake in the preheated oven until bacon is browned and crisp, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 piece

Calories: 91.5
Fat: 6.3 g
Saturated fat: 2.8 g
Carbohydrates: 4.9 g
Sugars: 4.5 g
Protein: 3.9 g
Cholesterol: 17.9 mg
Sodium: 230.6 mg
Tuna Antipasto Salad Bowl
Category: salad
By SweetBasil

When the weather gets hot, we make a big salad for supper several times a week. This part antipasto, part tuna pasta salad, is my husband's favorite. With some crusty bread, it is a meal all in itself. It is easily adaptable to your family's preferences. I sometimes add other kinds of marinated vegetables and/or strips of mozzarella cheese or provolone cheese.

Ingredients:
8 cups salad greens, washed and torn into bite-size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can whole pitted black olives, drained
1 (14 ounce) jar marinated artichoke hearts, drained and quartered
2 (5 ounce) cans tuna, drained
8 ounces cooked and chilled shell pasta
1  cucumber, thinly sliced
1 cup chopped tomato
1 ½ cups Italian-style salad dressing, or to taste

Directions:
Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours. Toss salad with salad dressing immediately before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 main-dish servings

Calories: 372.8
Fat: 21.9 g
Saturated fat: 2.9 g
Carbohydrates: 33.3 g
Sugars: 5.2 g
Dietary fiber: 7.1 g
Protein: 15 g
Cholesterol: 9.4 mg
Sodium: 1508.9 mg