xiaoxl/recipe_data huggingface dataset:
Aloo Tamatar Sabzi


Ingredients:
cumin seed, mustard seeds, fenugreek seeds, tomatoes, tomato sauce, ground turmeric, potatoes, salt, ground coriander, cayenne pepper, water, fresh cilantro

Directions:
Heat the oil in a heavy saucepan over medium heat. Add the cumin, mustard seeds and fenugreek seeds, if using. Let splutter (about 30 seconds to 1 minute].
Add tomatoes or tomato sauce and cook for 2 minutes until tomatoes are soft. Add turmeric and potatoes. Mix well. Then add salt, coriander and cayenne pepper, if using.
Add water, cover and let simmer for 10 minutes. Transfer to a serving dish and garnish with cilantro, if desired.
Watermelon Daiquiri


Ingredients:
lime, watermelon, icing sugar, white rum

Directions:
Start a few hours before you'd like the drinks, by freezing the cubed watermelon.
When you're ready to mix the drinks, squeeze the lime juice into a blender.
Add the frozen watermelon cubes, icing sugar and rum.
Blend until smooth and frothy.
Pour into two glasses and serve.
Low Fat Stevia Banana Bread


Ingredients:
eggs, bananas, skim milk, unsweetened applesauce, vanilla, whole wheat flour, salt, baking soda, stevia powder, cinnamon, walnuts

Directions:
Preheat oven to 350 and prepare a 9x5 loaf pan.
Beat eggs by hand.  Then add in the applesauce, vanilla, milk and bananas.
In a seperate bowl combine dry ingredients - flour, stevia, baking soda, cinnamon and salt.
Add scoops of the dry ingredients into the egg mixture, mixing after each scoop until all combined.
Pour into loaf pan and bake 45 minutes to an hour.
Shrimp Chili


Ingredients:
sweet pepper, garlic cloves, black beans, pinto beans, diced tomatoes with green chilies, small shrimp, olive oil, chili powder, red pepper flakes

Directions:
In large stock pot, add olive oil, pepper, onion and garlic and saute for several minutes.
Add all other ingredients except shrimp.
Reduce heat to low, cover and simmer for 30 minute.
10 min before serving, add shrimp, and cook until just pink.
Serve with grated cheese if desired.
Seasoned Turkey Burgers
Category: meat-and-poultry
By Kym 22

These burgers are great on the 'que' or indoors. Dress them up as you like, even on a whole wheat bun. Baked garlic home fries go great with it! Serve with the 'works': lettuce, tomato, avocado, sprouts, onion, mayonnaise, mustard, ketchup, etc.

Ingredients:
1 ½ pounds ground turkey
1 (1 ounce) package dry onion soup mix
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 ½ tablespoons soy sauce
1  egg, lightly beaten  (Optional)
6  hamburger buns, split

Directions:
In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties. Preheat the grill for medium-high heat. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 314.5
Fat: 11.3 g
Saturated fat: 2.9 g
Carbohydrates: 24.8 g
Sugars: 3.1 g
Dietary fiber: 1.3 g
Protein: 28.2 g
Cholesterol: 114.8 mg
Sodium: 919.7 mg
Quick Chick Trick


Ingredients:
boneless skinless chicken breasts, sour cream, butter

Directions:
Boil chicken; tear into small pieces and line bottom of dish.
Mix together soup and sour cream; heat just to boiling and pour over chicken.
Crumble all crackers over mixture.
Melt butter and pour over crackers.
Bake about 20 minutes at 350 degrees.
Popeyes Bonafide Mild Chicken (Copycat)


Ingredients:
frying chicken, fine salt, sweet paprika, dry buttermilk, garlic powder, onion powder, white pepper, Accent seasoning, ground mustard, ground cumin, cayenne pepper, eggs, white pepper, fine salt, fine sugar, Accent seasoning, all-purpose flour, shortening

Directions:
RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with 2 tablespoons original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
PLACE a cooling rack over a baking sheet and set aside.
REMOVE chicken from the marinating dish using tongs; (1] DIP chicken into the BATTER until evenly coated; (2] COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING]; ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening]; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge].
CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time]; (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration]; FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch].
BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Jalapeno Salsa


Ingredients:
tomatoes, onion, garlic, cilantro, oregano, salt, cumin, cider vinegar

Directions:
Combine all ingredients in large saucepot., Bring mixture to a boil., Reduce heat., Simmer for 10 minutes., Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space., Adjust 2-piece caps., Process for 15 minutes in boiling-water canner.
Caramelized Banana With Honey, Mascarpone and Mint


Ingredients:
banana, fresh mint leaves, honey, mascarpone cheese

Directions:
Remove skin off a under-ripe banana.
Heat up honey in a non-stick pan, add banana and cook for 1 minute.
Add mascarpone and cook for 30 seconds.
Lift out the banana and add to serving dish, add mint to the sauce, stir and pour it over the banana.
Old Fashioned Caramel Popcorn in the Microwave!


Ingredients:
light corn syrup, brown sugar, butter, vanilla, baking soda

Directions:
Pop popcorn. (Update: 2- 3.5 oz bags popped microwave popcorn can be substituted, approximately same volume].
Put popped popcorn in a large, brown paper grocery bag.
Stovetop: Add syrup, sugar and butter to a pan and bring to a boil for two minutes. (Update: In a microwave safe bowl, nuke until ingredients are melted and bubbly, 3-5 minutes.].
Add vanilla and baking powder and stir briefly.
While foaming, quickly pour caramel into the brown bag, over the popped popcorn. Roll the top of the bag together until closed and shake well.
Place brown bag into the microwave and nuke 45 seconds.
Remove bag from the microwave and shake well. Do not open the bag.
Repeat steps: nuke for 45 seconds, remove, shake well, 3 more times.
Nuke again for 30 seconds, remove, shake well and pour onto baking sheets to cool. Toss the bag.
Caramel will harden as it cools, break apart and enjoy!
Homemade Sweet and Sour Mix


Ingredients:
lemon juice, lime juice, mineral water, sugar

Directions:
Mix all together., Store in the refrigerator.
Instant Pot® Hamburger Soup
Category: soups-stews-and-chili
By Angela Giannetti Snyder

Easy and delicious soup with a nice thickness. You can make it in the Instant Pot® or on the stovetop. When this cools, it will be very thick, but it thins out when reheated. Freezes very well.

Ingredients:
1 ½ pounds ground beef
1 medium onion, finely chopped
3 (14.5 ounce) cans beef consomme
1 (28 ounce) can diced tomatoes
2 cups water
1 (10.75 ounce) can  condensed tomato soup
4  carrots, finely chopped
3 stalks celery, finely chopped
4 tablespoons pearl barley
½ teaspoon dried thyme
1  bay leaf

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf. Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 251.1
Fat: 11.2 g
Saturated fat: 4.3 g
Carbohydrates: 17.8 g
Sugars: 7.7 g
Dietary fiber: 3.4 g
Protein: 18.7 g
Cholesterol: 51.7 mg
Sodium: 950.4 mg
Baked Chipotle Sweet Potato Fries


Ingredients:
sweet potato, olive oil, sea salt, garlic powder

Directions:
Preheat oven to 425°.
In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.
Spread potatoes on a baking sheet. Avoid crowding so potatoes get crisp. Bake 15 minutes. Turn and bake an additional 10-15 minutes. Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking.
Quick and Easy Chocolate Pie
Category: trusted-brands-recipes-and-tips
By Reddi-wip

A dessert pie recipe with a filling of Reddi-wip and chocolate pudding topped with mini chocolate morsels in a graham cracker crust.

Ingredients:
1 (12 ounce) can evaporated milk
1 (5.9 ounce) package chocolate instant pudding mix
1 (6.5 ounce) can Reddi-wip® Original Dairy Whipped Topping
½ cup miniature semi-sweet chocolate morsels
1 (9 inch) graham cracker pie crust
1 tablespoon Additional Reddi-wip Original Whipped Light Cream and crushed candy

Directions:
Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired. Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover. Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

Total time: 6 hrs 15 mins
Yields: 8 servings (1 slice each)

Calories: 404.5
Fat: 19 g
Saturated fat: 7.9 g
Carbohydrates: 53.4 g
Sugars: 40.3 g
Dietary fiber: 1.8 g
Protein: 5.1 g
Cholesterol: 35.7 mg
Sodium: 511.9 mg
Chocolate Chocolate Chip Cookies I
Category: desserts
By KATHY

These cookies are great...you get a double dose of chocolate! My kids love them.

Ingredients:
1 cup butter, softened
1 ½ cups white sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
2 cups semisweet chocolate chips
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 4 dozen

Calories: 124.7
Fat: 7.1 g
Saturated fat: 3.9 g
Carbohydrates: 15.5 g
Sugars: 10.2 g
Dietary fiber: 1 g
Protein: 1.5 g
Cholesterol: 17.9 mg
Sodium: 63.1 mg
Honey Roasted Red Potatoes
Category: side-dish
By STEPHNDON

These slightly sweet potatoes are perfect with most entrees.

Ingredients:
1 pound red potatoes, quartered
2 tablespoons diced onion
2 tablespoons butter, melted
1 tablespoon honey
1 teaspoon dry mustard
1 pinch salt
1 pinch ground black pepper

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 156
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 23.4 g
Sugars: 5.9 g
Dietary fiber: 2 g
Protein: 2.5 g
Cholesterol: 15.3 mg
Sodium: 87.6 mg
Austin Sunset


Ingredients:
"lemon juice"

Directions:
In a mixing glass or shaker, add all ingredients and ice., Shake well and strain into a martini glass., Garnish with a lemon twist.
Sun-Dried Tomato Pasta Sauce


Ingredients:
olive oil, red onion, garlic cloves, sugar, tomato paste, whole tomatoes, sun-dried tomatoes packed in oil, fresh basil

Directions:
Sautee onions and garlic in olive oil until soft.
Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes.
Add tomato paste and sundried tomatoes and cook for a few minutes.
Add can of tomatoes and break up with spoon.
Puree with a hand blender.
Cook for 1-2 hours on low heat, stirring occasionally.
Remove from heat and add Basil.
Adjust seasoning.
Serve over pasta.
Turkey Veggie Meatloaf Cups
Category: meat-and-poultry
By Amy Holmberg

This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!

Ingredients:
2 cups coarsely chopped zucchini
1 ½ cups coarsely chopped onions
1  red bell pepper, coarsely chopped
1 pound extra lean ground turkey
½ cup uncooked couscous
1  egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup barbecue sauce, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray. Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce. Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 20 mini meatloaf cups

Calories: 118.9
Fat: 1 g
Saturated fat: 0.3 g
Carbohydrates: 13.6 g
Sugars: 5.3 g
Dietary fiber: 1.2 g
Protein: 13.2 g
Cholesterol: 46.7 mg
Sodium: 244.4 mg
Almond Tea Cake


Ingredients:
butter, margarine, sugar, eggs, flour, salt

Directions:
Preheat oven to 350°F.
Melt butter and then add sugar in a mixing bowl.
Beat in eggs one at a time.
Add extract.
Add flour and salt, mixing well.
Pour batter into a large cast-iron skillet (9-11"] that has been lined with foil.
Sprinkle with almonds.
Bake for 30 minutes.
Cool completely and remove foil.
Brussel Sprout & Chicken-Apple Sausage Bake


Ingredients:
sweet potato, Brussels sprouts, red onion, olive oil, garlic powder, black pepper, salt

Directions:
Spary a 9x13 inch baking dish with non-stick cooking spray.
Add veggies, sausage, bacon bits, salt pepper, garlic powder and drizzle the olive oil over the top.  Combine ingredietns until well blended.
Cover with foil and bake at 425 degrees for 25 minutes.
Then uncover, add balsamic vinegar and toss veggies.
Bake again uncovered for 10-15 minutes until veggies are cooked to your liking.
Tunisian Couscous Salad With Grilled Sausages


Ingredients:
olive oil, garlic cloves, couscous, ground cumin, cayenne, salt, tomato juice, water, lemon juice, tomatoes, fresh cilantro

Directions:
In a large frying pan with a lid, heat 1 tablespoon of the oil over moderately low heat. Add the garlic, couscous, cumin, cayenne, and ½ teaspoon of the salt to the pan.
Cook, stirring occasionally, until the couscous starts to brown, about 3 minutes.
Stir in tomato juice and water. Bring to a simmer.
Cover, remove from the heat and let stand for 5 minutes.
Transfer the couscous to a platter or large glass bowl to cool.
Meanwhile, heat the broiler. Coat the sausages with ½ tablespoon of the oil.
Broil the sausages, turning occasionally, until completely cooked through, about 10 minutes.
Remove from the heat. When the sausages are cool enough to handle, cut them into thin slices.
Toss the cooled couscous with the lemon juice and the remaining oil, salt and tomato. Top with the sausages and cilantro.
Gol Gappay


Ingredients:
white flour, semolina, red chili powder, fresh mint leaves, cumin, salt, black salt, water, green chilies, fresh ginger, tamarind paste, chickpeas, potato, green pepper, chili powder, salt

Directions:
*Directions for Gol gappay.
Mix the white flour and semolina together and knead into a hard dough. Set aside.
Flatten into a very thin sheet and cut into 2" diameter circles with a cookie cutter. Deep fry in cooking oil until golden.
*Directions for Dip(pani].
Combine all of the ingredients for the dip together in a grinder and grind well. Then strain any liquid from the ground mixture. Set aside the liquid that was strained (do not throw away.] Disregard the strained ingredients.
To eat, punch a hole in the gol gappay, put some juice inside the gol gappay and enjoy.
Tip: To You can either have this dish plain or you can boil chick peas and potatoes (diced in little squares].
And stuff them into the gol gappay. There are several other variations as well.
You can also add yogurt and Imli Chutney for better taste.
*Directions for Masala:
Mix all ingredients together in bowl and serve hot with imli chutney, ketchup or pickles.
Entremes Vegetariano Mexicano


Ingredients:
cucumbers, jicama, carrots, salt

Directions:
Peel cucumbers, optional: deseed. Slice in half and slice lengthwise in to 1/2 in wedges.
Peel jicama and slice in to 1/2 in sticks.
Peel carrots, slice in half and slice lengthwise in to 1/2 in sticks.
Serve all veggies in a platter and top with salt, pepper and lemon juice.
Enjoy!
Jumbo Ground Beef Stuffed Shells


Ingredients:
jumbo pasta shells, olive oil, garlic, yellow bell pepper, sweet onion, ground beef, garlic powder, season salt, egg, mozzarella cheese, diced tomatoes, tomato paste, sugar, parsley

Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions and cool.
Heat olive oil in a large skillet.
Brown ground beef with minced garlic,  bell pepper, and onion. Drain and set aside.
Add garlic powder,  season salt, salt and pepper,  egg, breadcrumbs,  and 2 cups of mozzarella to ground beef mixture.
In a large skillet,  simmer sauce, tomatoes,  tomato paste,  sugar and spaghetti seasonings.
Pour half of the sauce mixture into the bottom of a large baking dish.
Drain pasta shells and place on top of the sauce.
Fill the shells with the ground beef mixture.
Top with mozarella and parsley.
Bake 25 minute.
Zesty Stuffed Olives


Ingredients:
cream cheese spread, black olives, fresh parsley

Directions:
Spoon cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag.
Squeeze cream cheese into centres of olives.
Place olives on serving plate. Drizzle with dressing.
Sprinkle with parsley.
Basic Air Fryer Hot Dogs
Category: main-dish
By Soup Loving Nicole

Perfectly crisp hot dogs and toasted buns made in minutes with the help of your air fryer. Top with ketchup, mustard, relish, chili, or condiments of choice.

Ingredients:
4  hot dog buns
4  hot dogs

Directions:
Preheat air fryer to 390 degrees F (200 degrees C). Place buns in the basket of the air fryer and cook for 2 minutes. Remove buns to a plate. Place hot dogs in the basket of the air fryer and cook for 3 minutes. Transfer hot dogs to buns.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 268.5
Fat: 15.2 g
Saturated fat: 5.7 g
Carbohydrates: 23.1 g
Sugars: 4.2 g
Dietary fiber: 0.9 g
Protein: 9.1 g
Cholesterol: 23.8 mg
Sodium: 719 mg
Rosemary Ranch Chicken Kabobs


Ingredients:
olive oil, Worcestershire sauce, fresh rosemary, salt, lemon juice, white vinegar, ground black pepper, white sugar, boneless skinless chicken breast halves

Directions:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Mini Cheesecake Bites - No Bake


Ingredients:
graham cracker, unsalted butter, gelatin, cold water, fat-free cottage cheese, vanilla extract, Splenda sugar substitute

Directions:
To prepare crust, toss together graham cracker or vanilla cookie crumbs and margarine.
Press mixture into the base of the cupcake liners. Set aside.
Stir together gelatin and cold water.
Place in a small pan and let stand for 1 minute, until softened.
Cook over medium high heat for a couple of minutes, stirring once or twice until gelatin dissolves. Remove from heat and let cool.
Puree cottage cheese, vanilla and SPLENDA in a food processor until smooth.
Add gelatin with processor running, and puree until mixture is smooth.
Pour into cupcake liners.
Refrigerate about 3 to 4 hours.