xiaoxl/recipe_data huggingface dataset:
Jerk Chicken and Dumplings


Ingredients:
chicken legs, garlic, ginger, canola oil, red sweet bell pepper, carrots, green onions, celery & leaves, fresh cilantro leaves, ginger beer, ground cinnamon, kaffir lime leaves, butter, limes, all-purpose flour, cornmeal, baking powder, baking soda, salt, sugar, butter, milk

Directions:
Cut the chicken legs into pieces - thighs, drumsticks, wings, and drop into a bowl. Peel and rough chop the garlic, and add to a large bowl. Rough slice the ginger into long thin slices, and add to the bowl. Toss in the chicken pieces and mix together. Add a good tablespoon or two of your favorite jerk seasoning spice rub into the bowl, and mix with your hands to coat the chicken really well. Cover the bowl, and let rest in the refrigerator for at least 2 hours, or overnight.
Preheat oven to 350 degrees F. Put a large pan on high heat. Add a good layer of oil (a little more than just coating the pan]. When the oil is hot enough, add the chicken. You should hear a sizzle as the meat hits the pan. Let the chicken pieces brown for about 5 to 6 minutes on one side. Then gently flip them over, and place the pan in the oven for about 10 more minutes of roasting, to make sure the chicken pieces are cooked through.
Julienne the bell pepper, carrots, green onions and celery, and drop into a large mixing bowl. Add the cilantro.
When the chicken comes out of oven, remove the chicken from pan, and set aside. Put the pan over medium heat, and pour the ginger beer into the pan to deglaze it, stirring up all the brown bits. Add the cinnamon and Kaffir lime leaves, and let simmer for a couple of minutes, and then add the butter, and stir inches.
Toss the chicken pieces with the vegetables, and the juice of a lime. Plate up in a mound, and drizzle the sauce over top, and place 2 or 3 fried dumplings on the side. Add a couple of lime wedges, for garnish.
Crunchy Fried Dumplings:
Pour 1/2 to 1-inch of vegetable oil into a heavy-bottom saucepan, and heat until sizzling hot. In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Work in the cold butter with your hands, rubbing the butter bits into the flour, breaking them up and aiming for small pea-size pieces. Add the milk to make a loose dough that will barely hold its shape without running off a spoon. Drop by large spoonful into the hot oil, and fry about 3 minutes per side, or until nicely browned but not too dark. When you bite into it the crust should be crunchy but the inside soft and tender.
Serve the warm dumplings beside the Jerk Chicken.
West's Mango Bramble


Ingredients:
vodka, fresh lemon juice, soda water, kiwi

Directions:
Pour mango liqueur into the bottom of an Old Fashioned glass.
Carefully fill the glass with crushed ice.
In a cocktail shaker filled with ice, add the vodka and lemon juice, shaking until very cold.
Strain the vodka and lemon  over the crushed ice and top with a splash of soda.
Garnish with a wheel of kiwi.
Cheers!
The Best Sangria


Ingredients:
oranges, lemon, sugar, triple sec, red wine

Directions:
Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute.
Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
Daal Pakoda (Fried Lentil Balls)


Ingredients:
black lentils, yellow lentils, onion, green chilies, chat masala, cilantro, chickpea flour, salt

Directions:
Soak lentils for 2 hours in enough water and then grind to a paste., Mix in lentils,chopped cilantro ,onions,salt,green chillies,and chaat masala., Chaat Masala is a salty and sour mixed spices. This is optional., Dissolve chick pea flour in about 1/2 water making a thick paste., Mix the chick pea flour in the bowl along with the other ingredients., This batter should not be too think but thick enough to roll out small balls., If its too thin you can add more chick pea flour., Heat cooking oil in a pan and shallow fry or deep fry them until golden brown., Serve hot with any ketchup or Indian chutny.
Not Your Average Broccoli and Raisin Salad


Ingredients:
broccoli, carrots, red onion, raisins, roasted sunflower seeds, orange zest, tofu mayonnaise, sour cream, raspberry vinegar, sugar, salt, white pepper

Directions:
Toast the sunflower seeds. Let cool.
Trim bottom 2 inches off the end of the broccoli stalks.
In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
Keep salad refrigerated until time to serve. Serve chilled.
Fettuccine Alfredo


Ingredients:
fettuccine, heavy cream, butter, parmigiano-reggiano cheese, nutmeg, parsley

Directions:
Place cooked pasta in a large pot.
Add cream, butter and salt & pepper.
Cook stirring to combine over low heat for 3 minute.
Stir in cheese.
Remove from heat and quickly stir in the egg yolks.
Return to heat and toss until well coated.
This will thicken more after it has been placed in serving bowls.
Grate a little nutmeg over the top if you wish (or you can stir it in] along with a little chopped parsley.
Leeks & Spinach


Ingredients:
leeks, butter, flour, nutmeg, salt, spinach

Directions:
Trim the leeks, leaving only the white and pale green parts.
Slice them in half lenthwise, then in short slices crosswise.
Wash them again and drain them well.
In a large skillet, saute the leeks in the butter until they soften and begin to fall apart, then stir in the flour.
Add the stock and season lightly with salt and nutmeg stirring well.
Simmer for 10 minutes.
Meanwhile, wash the spinach and pick it over.
Drain it well and chop it finely.
Add the spinach to the leeks and simmer for a further 5 minutes, stirring to ensure the spinach is evenly cooked.
Harvest Pumpkin Tarts


Ingredients:
sweetened condensed milk, canned pumpkin, brown sugar, egg, ground cinnamon, nutmeg

Directions:
Preheat oven to 375°F.
Whisk milk, pumpkin, brown sugar, egg, cinnamon and nutmeg in medium bowl until smooth.
Pour evenly into tart shells and bake 18 minutes or until center is just set and pastry is golden.
Cool and garnish as desired!
Deviled Eggs I
Category: appetizers-and-snacks
By Martin

Another recipe passed down to me by my mother. Very good!

Ingredients:
6  eggs
½ teaspoon paprika
2 tablespoons mayonnaise
½ teaspoon mustard powder

Directions:
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 106.5
Fat: 8.7 g
Saturated fat: 2.1 g
Carbohydrates: 0.7 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 187.7 mg
Sodium: 96.2 mg
Steak Fried Rice


Ingredients:
garlic, peas, green onion, cooked white rice, eggs, soy sauce

Directions:
Heat 2 tablespoons of the oil in a wok or sauté pan. When the oil is hot, add in the diced steak and toss. Add in the garlic and peas and heat through. Add in most of the green onions and eggs and heat through. Remove the mixture and keep to the side.
Reheat the pan and coat the bottom of the wok with oil. When the oil is hot, add in the rice and allow it to sizzle and fry. Toss occasionally to heat through and lightly caramelize. Season with soy sauce and a little A1 sauce.
Add in the reserved steak mixture and toss to evenly distribute.
Add in the sesame oil and adjust seasoning with soy sauce and A1.
Sprinkle the remainder of the green onions over the top and serve.
Asparagus Shiitake Chicken With Sesame Rice


Ingredients:
fresh asparagus, garlic cloves, shiitake mushrooms, all-purpose flour, honey, reduced sodium soy sauce, ginger, red pepper flakes, green onion, brown rice, lime, juice of, green onion, toasted sesame seeds

Directions:
Asparagus Shiitake Chicken:
Cut asparagus into 1/2-inch pieces, removing tough root end.
Chop garlic.
Remove and discard mushroom stems; cut mushrooms into quarters.
Cut chicken into small bite-size pieces; place in medium bowl (wash hands].
Sprinkle 2 tablespoons flour over chicken and toss until evenly coated. Whisk in second bowl: remaining 2 tablespoons flour, stock, honey, soy sauce, ginger paste, pepper flakes, and garlic until blended; set aside.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook and stir 3–4 minutes or until browned. Remove chicken from pan.
Place asparagus, mushrooms, and green onions in same pan; cook and stir 3–4 minutes or until mushrooms are tender.
Reduce heat on pan to low. Stir in chicken and soy sauce mixture; simmer 2–3 minutes or until chicken is 165°F and sauce begins to thicken. Serve.
Sesame Rice:
Microwave rice following package instructions. Squeeze lime for juice (1 tablespoon].
Stir remaining ingredients into rice. Serve.
Mustard Greens 'n Beans
Category: side-dish
By Fishnets

Simple and satisfying! Serve as a side dish or as a main course vegetarian meal with crusty bread and a glass of red wine.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced, or to taste
1 tablespoon distilled white vinegar
2 tablespoons water
1 teaspoon white sugar
¾ teaspoon dry mustard powder
½ teaspoon crushed red pepper flakes
1 pound mustard greens, washed and chopped
1 (15 ounce) can cannellini (white kidney) beans, drained
salt and ground black pepper to taste

Directions:
In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the   into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes. Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 136.2
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 18.2 g
Sugars: 2.3 g
Dietary fiber: 5.9 g
Protein: 5.4 g
Sodium: 166.1 mg
Honey Garlic Chicken Drumsticks


Ingredients:
brown sugar, cornstarch, water, soy sauce, honey, garlic cloves

Directions:
Preheat oven to 375*., Place skinless chicken legs in a roasting pan and bake covered for 60 minutes., Drain all juices and save for another purpose., While legs are cooking make the sauce. Combine sugar with cornstarch., Add water, honey abd minced garlic in a saucepan., Bring to a boil stirring constantly., When chicken legs are cooked place in a heat proof casserole., Pour sauce over and serve immediately or keep warm in oven.
Roasted Vegetable Spread


Ingredients:
red bell pepper, onions, garlic cloves, zucchini, olive oil, cream cheese, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 400 degrees F.
Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated.
Spread the vegetables evenly on a sheet pan lined with foil and place in oven.
Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes.
Remove from oven and cool completely.
Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.].
Season with salt and pepper.
Chicken Florentine


Ingredients:
chicken breasts, chicken broth, cornstarch, feta cheese, lemon juice

Directions:
Place chicken in skillet, sprinkle with pepper.
Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
Remove chicken, cover and keep warm.
Reserve broth.
In meantime, wash and cook spinach in the water that clings to leaves.
Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
Cook and stir until thick and bubbly.
Cook 2 minutes.
Add feta cheese and stir until melted.
To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.
Spinach Walnut Pesto
Category: side-dish
By Shan

This flavorful pesto is easy to make and will transform your meal into a 5-star dish. It's great served with linguine pasta. Add 1/3 to 1/2 cup pesto each pound of pasta.

Ingredients:
2 cups fresh baby spinach, stems removed
1 cup freshly grated Parmesan cheese
1 cup fresh parsley leaves, chopped
½ cup chopped walnuts
¼ cup water
3 cloves garlic
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
½ cup extra-virgin olive oil

Directions:
Place spinach, Parmesan cheese, parsley, walnuts, water, garlic, salt, and pepper in a food processor; blend until well combined. Pour in oil slowly, while processor is running, until mixture forms a smooth paste.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cup

Calories: 442.8
Fat: 43.4 g
Saturated fat: 8.3 g
Carbohydrates: 4.6 g
Sugars: 0.7 g
Dietary fiber: 1.5 g
Protein: 10.5 g
Cholesterol: 17.6 mg
Sodium: 460.7 mg
Torta Ahogada (Drowned Beef Sandwich)


Ingredients:
diced green chilies, tomato sauce, fresh cilantro leaves, chipotle chiles in adobo, adobo sauce, lime, kosher salt, low sodium beef broth, onion, garlic cloves, roast beef, avocado

Directions:
To prepare the sauce: In a large saucepan over medium heat, combine the chopped tomatoes with chiles, tomato sauce, cilantro, chipotles, adobo sauce, lime juice, and salt. Bring to a simmer, stirring. Reduce the heat to medium-low and continue to gently cook for 15 minutes, stirring occasionally.
To prepare the meat filling: Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onions. Cook and stir until the onions begin to soften, about 3 minutes. Add the garlic and jalapeno, stirring to incorporate. Cook and stir for an additional 2 to 3 minutes, until the onions are well browned and the garlic and jalapenos soften. Add the meat and toss until heated through and well combined, about 2 minutes. Add 3/4 cup of the tomato sauce to the roast beef mixture, tossing to coat.
Remove the sauce from the heat and add the broth. Using an immersion or standard blender, puree the sauce until smooth, it should be thin. Ladle the sauce into 4 bowls for dipping. Be sure the bowls are large enough so the sauce doesn't slop out when the sandwich is dipped.
To serve: Spread the smashed avocado on the both side of the roll. Pile the meat filling on the bottom halves of the sandwich buns, close, and cut each sandwich in half. Arrange each sandwich on a plate with the dipping sauce on the side. Dip and eat!
Cream of Cauliflower-Apple Curry Soup


Ingredients:
light butter, onion, turmeric, cumin, ground fenugreek, saffron thread, crushed red pepper flakes, head cauliflower, apples, half-and-half, kosher salt, fresh ground black pepper, green onion

Directions:
Melt butter in a large pot, then add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed], tumeric, cumin, fenugreek, and red pepper flakes and cook for another 3 minutes.
Add apple pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat.
Add stock and cook on medium heat for another 20 minutes or until cauliflower is tender, stirring occasionally.
Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste.
Using an immersion blender, puree the solid ingredients in the pan. Alternately, transfer to a food processor, working in batches, then return to the pot.
Stir in green onion pieces and serve. Add crispy chicken skin if a more savory soup is desired (note, of course, that this will increase the calories considerably].
Choco-Avocado Mousse


Ingredients:
avocados, cocoa powder, vanilla extract, maple syrup

Directions:
Combine avocado, cocoa powder, almond milk, vanilla extract, and maple syrup in a food processor and puree until smooth.
Melt chocolate in a double boiler. Set aside to cool.
Combine pureed ingredients and melted chocolate.
Chill in the refrigerator.
Zucchini Marinara - Diabetic


Ingredients:
olive oil, onion, tomatoes, garlic, fresh parsley, basil, zucchini, parmesan cheese

Directions:
In a skillet over medium heat, heat oil., Add the onion and saute for 4 minutes., Add the tomatoes, garlic, parsley, and basil., Cook for 3 minutes Add the zucchini and cook for 5 minutes., Season with salt and pepper and sprinkle with Parmesan cheese.
Onion Topped Beer Burgers


Ingredients:
lean ground beef, dark beer, sweet onion, dark beer, salt, pepper

Directions:
Heat grill.
In medium bowl, combine ground beef, bread crumbs, 1/4 cup beer and soup mix; mix well.
Shape into 4 patties, 1/2 inch thick.
Place sliced onion, 2 T. beer, salt and pepper in foil grilling bag or foil packet.
When ready to grill, place patties and grilling bag on grill.
Cook 11 to 13 or until patties are thoroughly cooked, turning patties once and turning grilling bag frequently.
To toast buns, place cut side down on grill during last 1 to 2 minutes of cooking time.
Place patties on bottom halves of buns.
Top with onions.
Hearty Bean and Vegetable Stew


Ingredients:
dry white wine, soy sauce, water, celery, parsnip, carrot, mushroom, onion, basil, parsley, bay leaf, garlic, black pepper, rice, pasta

Directions:
Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot.
Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid] or a stew (less].
The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours.
Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
When tender, add rice or pasta and cook for one additional hour.
NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.
Maple Cranberry Nut Bread


Ingredients:
boiling water, dried cranberries, butter, egg, maple syrup, flour, whole wheat flour, baking powder, baking soda, salt

Directions:
Preheat oven to 350. Grease a loaf pan.
Place dried cranberries and butter in a mixing bowl. Pour boiling water over and stir until butter melts. Allow to cool slightly, then add egg, maple syrup, and walnuts.
In another bowl, mix together flours, baking powder, baking soda, and salt.
Pour egg mixture into the dry ingredients. Stir until just moistened.
Pour batter into the prepared loaf pan. Bake for one hour. Cool before slicing.
Coconut-Blueberry Baked Oatmeal
Category: breakfast-and-brunch
By OlliesMom

Baked oatmeal. Try with any fruit, such as apples, pears, or cherries.

Ingredients:
2 cups rolled oats
1 cup unsweetened flaked coconut
¼ cup light brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups skim milk
1 large egg, beaten
3 tablespoons coconut oil, softened
1 teaspoon vanilla extract
1 ½ cups blueberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Mix oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, egg, coconut oil, and vanilla extract together in a separate bowl. Arrange about 2/3 the blueberries into the bottom of the prepared baking dish. Spread the oat mixture over the blueberries. Pour milk mixture over the oats and berries. Sprinkle remaining blueberries evenly over the dish. Bake in preheated oven until golden on top and the oatmeal is set, about 40 minutes. Cool 5 minutes before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 5 servings

Calories: 421.6
Fat: 23.7 g
Saturated fat: 18.9 g
Carbohydrates: 45.4 g
Sugars: 18.1 g
Dietary fiber: 7.6 g
Protein: 10.5 g
Cholesterol: 39.2 mg
Sodium: 396.6 mg
Yellow Split Pea Soup With Portuguese Smoked Linguica


Ingredients:
bay leaves, carrot, garlic, winter savory, thyme, oregano, fine sea salt, white pepper, white wine, cilantro, chives, creme fraiche

Directions:
In a 5-quart Dutch Oven cook bacon crisp. Remove bacon and chop into bits. Reserve 2-tablespoons bacon grease.
Add bay leaves, onion, carrot and Serrano pepper. Saute 3-4 minutes or until vegetables are tender.
Add garlic, fresh herbs, salt, celery salt, pepper, Linguica Smoked Sausage and sauté 1-2 minutes.
Add Portuguese Wine (Vinho Verde] and reduce by one-half.
Add ham stock, yellow split peas and bacon bits. Bring soup to a full boil and reduce to a simmer for 1-hour or until peas are done.
The last 5-mimutes add chopped cilantro, chives and stir in crème fraiche.
Remove the soup from stove and discard bay leaves. Puree with a hand blender or a food processor. Season soup with sea salt and white pepper to taste.
Garnish soup with fresh chopped chives.
Spicy Bajan Rum Sauce


Ingredients:
"rum"

Directions:
Put the chiles in a sterilized jar and pour the rum over., Steep for at least 2 weeks. The longer it steeps, the hotter the rum will be., Use on food or in cocktails.
Can't Stop Eating It! Caramel Corn


Ingredients:
brown sugar, butter, margarine, corn syrup, salt, vanilla extract, baking soda

Directions:
Place popcorn (6 qts. = about 24 cups] in a large bowl and set aside. In a saucepan, combine brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly.
Boil for 5 minutes, stirring occasionally.
Remove from the heat.
Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated.
Pour into two greased 13-in. x 9-in.x 2-in baking pans.
Bake, uncovered, at 250 for 45 minutes,stirring every 15 minutes.
Cool completely.  (I find it easier to remove from the pan and break up when it is still SLIGHTLY warm.]
Store in airtight container or plastic bags. Yield: about 5-1/2 quarts.
Chicken, Pumpkin and Sweetcorn Stew


Ingredients:
pumpkin flesh, butter, onions, garlic cloves, ground cumin, ground coriander, dried herbs, chopped tomatoes, tomato puree, coconut milk, water, Worcestershire sauce, potatoes, sweet potatoes, courgette, dried figs, prunes, fresh cilantro

Directions:
In a large pot melt the butter, fry the onions with the garlic for 2 minute Add the spices and fry 2 minutes.
Add the apple juice and coconut milk to the spiced onions and stir.
Add the tomatoes, water and Worcester sauce, bring to the boil.
Add the chicken and cook for 5 minutes.
Add the rest of the ingredients, reduce the heat and simmer till the potatoes are done.
Serve with crusty buttered bred.