xiaoxl/recipe_data huggingface dataset:
Indian Vegetable Bhaji
Category: side-dish
By NP

Bhaji is a fry, so do not add water and you will really enjoy the drier variety of an Indian curry. Great with breads like naan or paratha, or with rice and daal (Indian lentil soup).

Ingredients:
4 large potatoes, finely chopped
1 cup cauliflower florets
1  carrot, finely chopped
½ cup fresh green peas
2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon cumin seed
1 teaspoon black mustard seed
2  whole bay leaves
4  green chile peppers, chopped
3 cloves garlic, chopped
2 teaspoons minced fresh ginger root
1 teaspoon ground cumin
1 teaspoon curry powder
½ teaspoon chili powder  (Optional)
1 sprig cilantro leaves for garnish

Directions:
Place the potatoes, cauliflower florets, carrot, and peas into a microwave-safe bowl, cover with plastic wrap, and microwave on High until the vegetables are very hot and starting to soften, about 2 minutes. Remove the plastic wrap, and drain the vegetables in a colander. Place the vegetable oil in a large skillet, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed, and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chiles, garlic, and ginger. Cook and stir until the garlic begins to brown, about 1 minute. Stir in the ground cumin, curry powder, and chili powder, and then add the partially cooked potatoes, cauliflower, carrot, and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. Sprinkle with cilantro leaves.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 278.8
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 53.2 g
Sugars: 6.2 g
Dietary fiber: 8 g
Protein: 7.4 g
Sodium: 48.2 mg
Spicy Shrimp and Grits
Category: side-dish
By William A.

Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!

Ingredients:
4 cups chicken broth
1 teaspoon salt
1 cup quick-cooking grits
2 tablespoons margarine
1 bunch green onions, chopped
1  green bell pepper, diced
2 cloves garlic, minced
1 pound peeled and deveined small shrimp
1 cup shredded Monterey Jack cheese
¾ cup shredded sharp Cheddar cheese
1 (10 ounce) can diced tomatoes and green chilies
½ teaspoon black pepper
¼ cup shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently. Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm. Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese. Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 280.7
Fat: 13.5 g
Saturated fat: 7 g
Carbohydrates: 20.2 g
Sugars: 1.3 g
Dietary fiber: 1.7 g
Protein: 19.7 g
Cholesterol: 117.1 mg
Sodium: 749.5 mg
Kale and Bean Soup


Ingredients:
tomatoes, kale leaves, white kidney beans, tomato paste, low sodium soy sauce, dried oregano, crushed red pepper flakes, vegetable bouillon cube

Directions:
Saute onions.
Add chopped mushrooms and kale.
When cooked add the diced tomatoes (keep in large chunks.].
Add one drained can of beans and fill the can with water twice, adding to the pot.
When brought to a simmering boil, add spices (bullion, tomato paste, soy sauce, oregano and red pepper.].
Taste and add more spice as needed.  Some prefer adding salt at this point, but I don't.
Right before serving add macaroni so it doesn't soak up too much of the water.
Serve with shaved Parmesan on top.
Rustic Apple Galette


Ingredients:
flour, unsalted butter, salt, cold water, brown sugar, white sugar, salt, flour, cinnamon, lemon zest, lemon juice, apples, butter

Directions:
For the crust: Pulse the flour and salt together in a food processor, just to combine. Then cut the cold butter into cubes. Add to the flour and pulse in the processor until the bits are smaller than peas. Turn on the processor, and slowly pour the water into it. As it mixes, the dough will start to stick together. Done.
If you do not have a food processor, cut the butter in with a pastry blender.
Form your dough into a disk, wrap it in plastic wrap, and stick it in the fridge. Let it chill while you prepare the filling.
For the filling: Preheat oven to 375 degrees.
In a small bowl, combine sugars, salt, flour & cinnamon.
Set aside.
Put the apple slices in a bowl, add the lemon juice and give it a stir.
Add the dry mixture and stir to coat.
Add in the lemon zest, and another quick stir.
Set aside.
Roll out your pie crust.
Lay rolled pie crust dough onto a bar pan or cookie sheet with an edge, lined with parchment paper.
Pile your apples in the center.
Simply begin folding the edges of the dough over the apples, gently pressing them into place.
Dot the apples with the butter pieces.
Bake the galette for 35-45 minutes, or until golden and bubbly.
Allow it to rest and cool for 10 minutes or more before serving.
The inside will ooze when you cut it, that's normal.
Serve with ice cream or whipped cream.
Enjoy!
Classic White Sandwich Bread


Ingredients:
warm water, milk, active dry yeast, sugar, honey, sugar, unsalted butter, salt, bread flour, canola oil

Directions:
In a small bowl combine water and 1/4 cup of the warm milk. Sprinkle yeast and pinch of sugar over liquid and stir. Let sit until foamy, about 10 minute.
Combine remaining milk, butter and 2 tbs sugar, salt and 2 cups flour in large bowl and mix until creamy. I mix everything by hand but you can use a mixer on med-low for about 1 minute.
Add yeast mixture and one cup of flour and mix by hand or beat with mixer.
Mix or beat in remaining flour 1/2 cup at a time until the dough pulls away then switch to kneading until all the flour is mixed in, until smooth and elastic.
Transfer the dough to an oiled deep bowl and turn the dough once to coat it.
Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours depending on the temperature of your kitchen.
Lightly grease two 9X5 loaf pans.
Turn the dough out onto a lightly floured board and divide in half.
Pat each half into a long rectangle.
Fold one rectangle like a letter, overlapping the short sides into the middle. Press to flatten.
Beginning at the narrow end, roll the dough into a log and roll the log until it is the same length as the loaf pan.
Pinch the ends and along the seam to seal and place in loaf pan seam side down.
Repeat folding with other half of dough.
Cover loosely with plastic and let rise until dough is about 1 inch above pan about 1 hour.
Bake in oven preheated to 375 degrees F until loaves are golden brown and pull away from the edge of the pans, about 40 minutes.
Turn onto racks and let cool completely.
Orange Cake with Semolina and Almonds
Category: desserts
By foodfanatic

Semolina and ground almonds give this cake a luxurious weight and the whole oranges provide moisture and a sunny citrus flavor without using any dairy. The cake can be stored in an airtight container for up to 2 days.

Ingredients:
2 large  organic oranges, scrubbed and coarsely chopped (with the skin)
5  eggs, separated
1 cup white sugar, divided
¾ cup ground almonds
¾ cup semolina flour
½ teaspoon vanilla extract
1/2 teaspoon fiori di Sicilia (optional)
3 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
½ teaspoon confectioners' sugar  (Optional)

Directions:
Combine chopped oranges and 1 tablespoon water in a small saucepan, cover, and cook over medium-low heat until oranges are soft and excess liquid has evaporated, about 30 minutes. Set aside to cool, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of an 8-inch springform pan with parchment paper. Place oranges in the bowl of a food processor; pulse until finely chopped. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add 1/2 cup sugar, continuing to beat for 1 more minute. Beat egg yolks and remaining 1/2 cup sugar in a separate bowl until pale and thick, 2 to 3 minutes. Whisk in finely chopped oranges. Fold in ground almonds, semolina, vanilla extract, and fiori di Sicilia. Stir in 3 spoonfuls of whisked egg white to loosen the batter. Gently fold in remaining egg whites with a spatula or large metal spoon. Pour batter into prepared springform and level the top. Bake in the preheated oven until cake is golden and a skewer inserted in the center comes out clean, about 50 minutes. Check cake after 20 and 30 minutes to see if it is starting to brown too quickly. Cover top lightly with aluminum foil once cake starts to brown. Remove from oven and cool in the pan. Remove ring, peel away parchment paper and transfer cake to a serving plate. Drizzle with liqueur and dust with confectioners' sugar.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs 10 mins
Yields: 10 servings

Calories: 200.9
Fat: 7.2 g
Saturated fat: 1.1 g
Carbohydrates: 28.5 g
Sugars: 25.8 g
Dietary fiber: 1.9 g
Protein: 5.5 g
Cholesterol: 93 mg
Sodium: 35.3 mg
Okinawan Spinach (Handama) Salad


Ingredients:
iceberg lettuce, spinach, red onion, cherry tomatoes, herbed croutons, toasted sesame seeds

Directions:
Rinse, strain, and tear lettuce and spinach greens into large bite-size chunks., Toss with onion, tomatoes, and croutons., Drizzle on dressing and sprinkle with sesame seeds.
Lime Jello and Pineapple Salad


Ingredients:
lime Jell-O gelatin, sour cream, pineapple ring, carrot, celery, pecans, walnuts, boiling water

Directions:
Using a large bowl completely dissolve Jello in the boiling water.
Mix in sour cream and whisk until there are no lumps.
Stir in pineapple, carrots, celery and nuts.
Pour into a ring Jello mould.
Place in refrigerator and chill for at least three hours.
When ready to serve unmould Jello by dipping the bottom in very hot water for a few moments, place a plate over the top and turn upside down.
Mexican Chicken Soup
Category: soups-stews-and-chili
By Rillene

Tired of plain old Chicken Soup?  Try this one.  Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.

Ingredients:
1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1  avocado - peeled, pitted and diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon   mix. Bake for 30 to 35 minutes, cool and shred or cut into strips. While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 315.1
Fat: 16.4 g
Saturated fat: 5.5 g
Carbohydrates: 12.1 g
Sugars: 3.4 g
Dietary fiber: 3.3 g
Protein: 29.2 g
Cholesterol: 79.6 mg
Sodium: 1367.8 mg
Cherry Strawberry Preserves for the Bread Machine (Abm)


Ingredients:
sweet cherries, strawberries, white sugar, lemon juice

Directions:
Wash fruit.
Remove stems fro strawberries and cut up into large chunks.
Remove pits from cherries and cut cherries into halves.
Crush fruit- now you should have about 2 cups of fruit total ( once crushed.].
Place everything into the breadmaker - JAM CYCLE.
When cycle is finished, pour immediately into glass container  (covered] . and place into refridgerator. Note that the jam comes out runny but eith thicken up as it cools.
Store in refridgerator.
Cranberry Orange Rugelach


Ingredients:
walnuts, dried cranberries, orange zest, kosher salt, ground cinnamon, nutmeg, white sugar, all-purpose flour, table salt, white sugar, cream cheese, butter, egg, water, sugar, cinnamon

Directions:
In a food processor, process walnuts until finely chopped, about 10 1-second pulses. Combine with remaining filling ingredients in a small bowl and set aside.
In food processor, combine flour, salt, and sugar. Pulse twice to combine. Add cream cheese and butter. Process until mixture resembles coarse meal and almost begins to hold together. Turn out onto a floured surface and knead until it forms a cohesive mass. Cut into 4 equal pieces. Form each piece into a ball, then flatten into a disc. Wrap each piece in plastic and refrigerate 1 hour.
Preheat oven to 350F and line two baking sheets with parchment or Silpats. Combine apricot preserves with orange juice. Microwave 30 seconds or until thin enough to spread.
Working with one disc at a time on a floured surface, roll out into a 9" circle. Brush with 1 T apricot mixture, then sprinkle with 1/4 cranberry mixture (if using a scale, this should be roughly 2 1/2 ounces]. Using a long knife or pizza wheel, cut disc in quarters, then cut each quarter into 3 equal pieces. Starting from the wide end, roll each piece up, pressing lightly to seal. Place cookies, point side down, on prepared baking sheets. Repeat with remaining dough and filling. Cover sheets with plastic wrap and refrigerate for 30 minutes.
Beat egg with water. Stir cinnamon into sugar. Remove sheets from oven. Brush cookies with egg wash and sprinkle with cinnamon sugar. Bake cookies in center of oven until golden brown, about 15 minutes. Let cool 5 minutes before transferring to a rack. Store uneaten cookies (!] in an airtight container at room temperature up to 5 days.
Sesame-Lemon Chicken with a Crisp Phyllo Crust


Ingredients:
boneless skinless chicken breast halves, fresh lemon juice, soy sauce, honey, garlic, fresh ginger, cayenne, fresh ground black pepper, phyllo dough, butter, sesame seeds

Directions:
For the marinade<U+0097>Rinse the chicken breasts, pat them dry, and make a few slashes in each.
Combine the marinade ingredients in a nonreactive bowl and add the chicken.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
To coat and cook the chicken<U+0097>Heat the oven to 450°F and butter a baking sheet.
Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets.
Cut the phyllo stack into 6 equal strips.
Remove a breast from the marinade and let some of the marinade drip off.
Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.
Dip both ends of the chicken into the sesame seeds to coat.
Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts.
Brush the tops of the phyllo with butter and roast until crisp, browned, and cooked through, 25 to 30 minutes.
Maduros En Salsa De Arándano (Sweet Plantains in Cranberr


Ingredients:
plantains, cranberry juice, brown sugar, cinnamon stick

Directions:
Peel and cut plantains into rounds (approx. 1/2 inch thick]. Place in a small saucepan with all the other ingredients. Bring to a boil, reduce heat, and simmer for about 2 hours, stirring about every half hour.
Serve with vanilla ice cream or whipped cream.
Pasta dough #1


Ingredients:
all-purpose flour, water, eggs, olive oil, salt

Directions:
In a large glass or plastic bowl combine 1 cup flour and remaining ingredients.
With a mixer on low speed beat 2 minutes, scraping the bowl.
You can do this part by hand.
With a wooden spoon stir in enough additional flour to make a soft dough.
Turn dough onto a lightly floured surface, knead until smooth and elastic, about 10 minutes.
cover dough and let rest 30 minutes.
Follow pasta machine instructions at this point, or lightly flour your counter and rolling pin, cut dough down to manageable size and roll, turn, roll, turn until desired thickness.
Cut to desired shape.
Javier's Farfalle Tonno With Fresh Basil and Greek Olives


Ingredients:
farfalle pasta, lemon, tuna in water, spring onions, fresh basil leaves, black olives, pimiento, olive oil, salt, pepper, parmesan cheese

Directions:
Prepare pasta according to package directions.
Meanwhile, peel lemon and slice the lemon zest finely.  Squeeze lemon juice and remove seeds.
Break the drained tuna into small pieces.  Complete chopping of spring onions, basil leaves, olives (and pimientos, if using].
In a large skillet on medium heat, pour about 1/4 cup of olive oil and warm it lightly.  Saute the spring onions for about 2 minutes.  Once finished, turn off heat.
Add in the lemon zest, basil, olives, tuna, lemon juice, salt and pepper.  Mix the sauce well.
Warm the sauce lightly just before adding in the pasta.
Drain pasta, reserving about ½ cup of pasta water.
Toss the pasta in with the sauce.  Add in a small amount of the reserved pasta water, and mix well before serving.  Sprinkle grated Parmesan cheese, if desired.
Chinese Dry-Sauteed String Beans


Ingredients:
green beans, garlic, ginger, scallions, soy sauce, sugar, salt, pepper

Directions:
AHeat 1 T of oil in a wok over medium heat. It is very important to use a wok and to heat the oil first or this wont cook right. Add the green beans  (careful, it will sputter!] and stir fry until they pucker and begin to brow (about 6-8 minutes].
Drain the green beans in a colander.
Heat the other 1 T of oil and add ginger, garlic and scallions,stir fry for a minute. Add chili sauce and siracha and stir fry for a minute. Add beans, soy sauce, sugar, salt and pepper and mix to combine.
Serve with rice.
Dutch Mill Sugar Cream Pie


Ingredients:
brown sugar, white sugar, flour, milk, heavy whipping cream, vanilla, salt, cinnamon

Directions:
Beat or whisk the sugars, flour, salt and milk together until foamy., Then fold in heavy whipping cream and vanilla., Pour into pie shells., Sprinkle with cinnamon., Bake at 400°F for 10-15 minutes., Turn back oven to 350°F and continue baking 20-25 minutes or until just firm.
Bizcochos (Mexican Holiday Cookies)


Ingredients:
sweet wine, sugar, cinnamon, anise seed, all-purpose flour, cinnamon

Directions:
Preheat oven to 350 degrees.
Beat the lard until creamy.
Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
Add the egg yolks; mixing well.
Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
Bake 15 minutes; checking often to prevent burning.
Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.
Duke's Hula Pie


Ingredients:
"vanilla ice cream"

Directions:
Bring topping to room temperature.
Crush macadamia nuts.
Scoop ice cream into bowl and mix in crushed macadamia nuts.
Scoop ice cream into pie shell, smoothing into mound (it needs to be a ridiculous 6-8" high at center].
Warm a bit of milk and use it to dilute the chocolate topping, then use a warmed knife to spread chocolate topping over mounded ice cream.
Place in freezer until ready to serve.
HINT: Cover top of pie with whipped cream design before serving.
Cornbread Pudding


Ingredients:
butter, sour cream, egg

Directions:
Mix all the ingredients together; put in a greased 13x9 pan.
Bake for 1 hour in 350°F oven.
Put under broiler when done baking to brown nicely.
Date Tart Cookies


Ingredients:
butter, margarine, brown sugar, eggs, vanilla, all-purpose flour, wheat germ, salt, nutmeg, baking soda, pitted dates, water, honey, vanilla

Directions:
COOKIE DOUGH: In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and vanilla.
In another bowl, stir together flour, wheat germ, salt, nutmeg, and baking soda; gradually add to butter mixture, blending thoroughly.
Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 2 hours] for up to 3 days. Meanwhile, prepare date filling.
DATE FILLING: In a small pan, combine all the ingredients except the vanilla. Cook over medium heat, stirring and mashing with a spooon, until mixture is thick and smooth. Stir in vanilla.
Let cool; then cover and refrigerate.
COOKIE ASSEMBLY: Preheat oven to 350°F.
Take out 1/3 of the dough, leaving remaining dough in the refrigerator. On a well-floured board, roll out dough to 1/16-inch thickness; cut out with a 3-inch cookie cutter. Repeat with remaining dough, rolling and cutting one portion at a time.
Place half the cookies slightly apart on greased baking sheets; spoon a heaping teaspoonful of filling into each. Cover each with another cookie and press edges together with a floured fork. Decoratively slash top, if desired.
Bake in a 350°F oven for 12 to 15 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.
Cold Cucumber Soup
Category: soups-stews-and-chili
By nch

This cold cucumber soup is one of my favorite soups in the summer. It's quick to make and is really refreshing. Cucumbers combine with yogurt, buttermilk, garlic, mint, and parsley for a lovely summer starter.

Ingredients:
16 ounces plain whole-milk yogurt
2 large cucumbers
1 ⅓ cups buttermilk
2 cloves garlic
¼ cup finely chopped fresh mint, or to taste
1 small bunch chopped fresh flat leaf parsley, or to taste
1 tablespoon extra virgin olive oil
salt and ground white pepper to taste

Directions:
Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects. Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper. Refrigerate for at least 1 hour. Serve chilled.

Prep time: 15 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 106.5
Fat: 5.4 g
Saturated fat: 2.2 g
Carbohydrates: 10.4 g
Sugars: 7.8 g
Dietary fiber: 0.7 g
Protein: 5.3 g
Cholesterol: 12 mg
Sodium: 97.9 mg
Best-Ever Roast Beef With Vegetables


Ingredients:
rump steak, Dijon mustard, black pepper, potatoes, cornflour, parsley sprigs

Directions:
Preheat oven to 190°C.
Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
Place the joint in a roasting pan/tin (my preference would be on a rack]. cover with foil or a lid if your pan has one and bake for 45 minutes.
During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave].
Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
Once thoroughly heated (this gives you the least amount of fat in the vegetables], add the vegetables and turn/toss them in the oil until coated.
Place in the oven and roast for 15 minutes.
Uncover the beef and roast with the vegetables for a further 15 minutes.
Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
Bring to the boil, stirring until smooth.
Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.