xiaoxl/recipe_data huggingface dataset:
Chicken Fried South of the Border Sirloin  Steaks


Ingredients:
milk, olive oil, white flour, salt, ground cumin

Directions:
In large flat pan, pour milk, add steaks.
Preheat oil in large frying pan.
Turn over the steaks so both sides are coated with milk. Then drain.
In large flat pan or plate, add flour, salt, cumin and chili pepper. Stir to mix.
Coat each steak with flour mixture both sides.
Fry medium high heat until coating is medium to yellow brown. Turn once until both sides are nice and brown.
You may have to add more oil depending on the size of the steaks.
Note: You can use the soaking milk and the balance of the flour mixture to make a gravy if you wish, just add more milk, flour, other seasonings as you wish; and wisk until bubbling.
Cranberry Sauce With Pear


Ingredients:
cranberries, sugar, fresh pears, fresh cranberries

Directions:
Recommendation: Make this sauce the night before your dinner.
Combine cranberry concentrate and sugar in sauce pan over medium heat and stir. Heat until sugar dissolves and then increase heat to a boil.
Add pears and the cranberries. Reduce heat a little and simmer until pears are soft and cranberries pop. Approximately 30-40 minutes. Stirring occasionally.
Transfer into glass container and chill in refrigerator thoroughly or over night.
VARIATION:
Follow recipe directions and Instead of 1 cup cranberry frozen concentrate, try 1 cup pomegranate juice or frozen concentrate with 1 tablespoon of lemon zest. YUM!
Or, follow recipe directions and instead of 1 cup cranberry frozen concentrate, use 1 cup orange juice or frozen concentrate and 1 tablespoon orange zest with a dash of cinnamon. Double Yum!
Peppermint Patties


Ingredients:
mashed potatoes, shortening, powdered sugar

Directions:
Beat first 4 ingredients until smooth.  Add additional powdered sugar if needed to reach desired consistency.
Shape into patties and freeze.  Coat patties with melted chocolate while frozen.
Easy Chicken Madras Recipe
Category: world-cuisine
By Try This Recipe!

Takeaways: the great British institution. We love them. In fact, all of us, on average, have 2 takeaways a week. I love them, too. They're delicious, but should be an occasional treat. I love Indian food and I discovered Madras whilst at an Indian restaurant. It comes from a region known as Madras in southern India, which is now modern-day Chennai. This is a perfect swap - with fewer calories! Serve with a big spoonful of basmati rice, yogurt, and a fluffy naan.

Ingredients:
2  onions, coarsely chopped
2  red chile peppers, stemmed and seeded
1 (2 inch) piece fresh ginger, grated
2 cloves garlic
1 splash water, or as needed
salt and ground black pepper to taste
1 tablespoon vegetable oil
¼ cup Madras curry powder
4  skinless, boneless chicken breasts, cut into large chunks
1 (14 ounce) can chopped tomatoes
½ cup chopped cilantro, or to taste

Directions:
Place onions, chile peppers, ginger, and garlic in a blender with a splash of water. Blend into a smooth paste; season with salt and pepper. Heat oil in a large, high-sided pan over medium heat. Cook paste until slightly browned, about 5 minutes. Heat a small skillet over medium-low heat. Add Madras curry powder; cook and stir until fragrant, 2 to 3 minutes. Mix into the paste. Cook and stir chicken in the spice paste mixture until browned, 5 to 10 minutes. Pour in tomatoes. Fill the tomato can halfway with water and pour in too. Simmer over medium-low heat until liquid is reduced, about 50 minutes. Season with salt and pepper. Scatter cilantro on top.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 245.9
Fat: 6.8 g
Saturated fat: 1.4 g
Carbohydrates: 20.7 g
Sugars: 8.6 g
Dietary fiber: 4.4 g
Protein: 25.6 g
Cholesterol: 58.5 mg
Sodium: 255.7 mg
Banana Roll Ups


Ingredients:
flour tortillas, bananas, honey, peanut butter

Directions:
Mash bananas on a plate and set aside., Spread peanut butter on each tortilla., Next spread mashed banana one each tortilla., Sprinkle with nuts., Drizzle with honey., Microwave each tortilla for 15 to 20 seconds., Remove to plates as they can get messy and roll up., ENJOY!, Can also sprinkle on chocolate chips or other favorite toppings., These are quite filling.
Fluffy Pineapple Cake with Cream Cheese Frosting


Ingredients:
crushed pineapple, eggs, canola oil, coconut, cream cheese, butter, powdered sugar, vanilla, water

Directions:
Preheat oven to 350 degrees.
For Cake:  Add pineapple, juice included, along with eggs and oil.  Mix well.  Add optional coconut and nuts if desired.  Pour into (2] 9" round cake pans, greased and floured.  Spread evenly.
Bake 25 - 35 minute or till toothpick inserted in center comes out clean.  Remove and cool on wire racks 5 minute invert and cool additional 10 minute
Run knife along edges, loosen and place on cake plate.
Prepare frosting.
Frosting:
Cream the butter with the cream cheese till mixed well.
Add powdered sugar, 1 cup at a time.
Add vanilla and water.
Consistency should be spreadable but not too runny or too stiff.
Tomatillo Salsa by Marina


Ingredients:
chilies, garlic cloves, cilantro, onion, green onions

Directions:
Toast the chile Japones in a hot cast iron frying pan.  Be careful as the fumes are really strong.
Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes].
Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks.   If too thick, add a little of the tomatillo water.
Pour into a container and add the chopped green onions and chopped cilantro.  Mix well. Store in refrigerator.
Happy Peasant Soup


Ingredients:
garlic heads, red onions, sea salt, pepper, flat leaf parsley

Directions:
Preheat oven to 200C/400°F.
Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
Parcook the potatoes in boiling water for about 10 minutes.
Stir fry the onions until caramelized.
Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
Pulse very briefly with a hand blender so still relatively chunky and rustic.
Garnish with parsley and serve. YUM!
Chocolate Pecan Torte With Raspberry Cream & Chocolate Glaze


Ingredients:
butter, sugar, vanilla, eggs, pecans, powdered sugar, butter, butter, sugar, water

Directions:
TORTE:
Preheat oven to 375°F Grease three 9 inch round cake pans and line bottoms with greased parchment or waxed paper for easy removal. (Springforms work fine too, but aren't necessary.].
Beat butter for 30 seconds. Add sugar and vanilla and beat until combined. Add eggs one at a time.
Stir in melted chocolate.
Fold in pecans. (Pecans should be really finely chopped, almost like pecan meal. Remember, this is what's replacing the flour. A food processor does this in 30 seconds. By hand you'll be chopping a lot.].
Pour into prepared pans and bake for 22 minutes or until toothpick inserted near centers comes out fudgy but not wet.
Cool on racks for 10 minutes. Remove from pans, remove parchment and cool completely on racks.
RASPBERRY/STRAWBERRY CREAM FILLING:
Beat 1 cup powdered sugar with 2/3 cup softened butter until fluffy.
Beat in 1/3 cup preserves.
DOUBLE CHOCOLATE GLAZE:
In medium saucepan over low heat, combine 3 ounces chocolate chips and 1/3 c butter. Remove from heat when melted and stir in 2/3 cup sugar, 1/2 cup cocoa powder and 1/4 cup water. May need to reheat it until sugar is dissolved and glaze is smooth. (Taste it periodically -- I know, tough duty -- to check that there are no sugar crystals. You want it to be smoooooth!].
Cool until it thickens slightly but is still pourable.
ASSEMBLY:
Assemble torte layers with raspberry filling in between. Cover and chill for 8-24 hours.
Spread glaze over top of torte, allowing some to drizzle down the sides. Arrange berries on top. Cover and chill for 1-24 hours.
Enjoy!
Cranberry-Pecan Coffee Cake
Category: desserts
By lutzflcat

This cranberry coffee cake with pecans is so incredibly easy to make and is perfect for breakfast, brunch, or dessert.

Ingredients:
cooking spray
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
boiling water as needed
1 cup unsalted butter, melted
½ cup white sugar
2 large eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon grated orange zest
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt
⅔ cup coarsely chopped pecans
1 tablespoon powdered sugar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch springform pan with cooking spray and set on top of a baking sheet lined with foil. Rehydrate the cranberries by placing them in a bowl and adding boiling water to cover. Let sit for about 10 minutes, drain well, and set aside. Combine melted butter, sugar, eggs, almond extract, and orange zest in a medium bowl. Whisk flour, baking powder, baking soda, and salt together in another bowl and stir into the butter mixture just until combined. Fold in pecans and cranberries. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for about 15 minutes. Remove cake from the springform pan, sprinkle with powdered sugar, and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 1 8-inch cake

Calories: 474.7
Fat: 31.7 g
Saturated fat: 15.6 g
Carbohydrates: 45.5 g
Sugars: 23.7 g
Dietary fiber: 2.4 g
Protein: 5.1 g
Cholesterol: 107.5 mg
Sodium: 211.5 mg
Quickie Kajmak
Category: appetizers-and-snacks
By Lisa Mayer Kaelblein

A sauce/spread for a Bosnian sandwich using lepinja bread and cevapcici sausage that I saw on diners/drive-ins and dives and didn't see a recipe for this on this site so here's one!

Ingredients:
1 cup feta cheese
2 cups sour cream
2 cups cream cheese, softened

Directions:
Press feta cheese through a sieve until most of liquid has drained. Beat drained feta cheese, sour cream, and cream cheese in a bowl until smooth. Refrigerate until flavors blend, at least 30 minutes. Bring to room temperature before serving.

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

Calories: 163.5
Fat: 15.6 g
Saturated fat: 10 g
Carbohydrates: 2.1 g
Sugars: 0.6 g
Protein: 4.3 g
Cholesterol: 46.9 mg
Sodium: 221.5 mg
Radicchio Salad With Frisee and Apples


Ingredients:
radicchio, endive, apple, olive oil, walnuts

Directions:
1. In a large salad bowl, combine radicchio frisse and apple., 2. Drizzle salad with olive oil and vinegar and toss., 3. Toss walnuts over salad., 4. Serve.
Saffron Cilantro Snapper in a Bag


Ingredients:
red snapper fillets, tomatoes, lemon, green onion, cilantro, white wine, saffron, fresh thyme

Directions:
Preheat oven to 400º.
For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
Drizzle a dash (1/8 cup] of White Wine over each filet, and then place two sprigs of Thyme on top.
Sprinkle a pinch of Saffron - you don't need much.
Squeeze some lemon juice over it, and cover with two slices of Lemon.
Salt and Pepper to taste (don't over salt!].
Fold the paper over the fish and then crinkle up the edges to form the letter D.
Place on a baking sheet and cook @ 400º for 18 minutes.
Rainbow Trout With Wine & Tarragon


Ingredients:
onions, heavy cream, butter, white wine, tarragon, fresh tarragon, salt, pepper

Directions:
Cut two large pieces of aluminium foil.
Remove skin with knife.
Slice the onions, place half of the sliced onions on first piece of aluminium, place the trouts over the onions.
Top trouts with remaining onions, tarragon, butter (cut in small pieces].
Pour heavy cream and wine over the trouts.
Season with salt & pepper to taste.
Place second aluminium foil over the prepared trouts and close tightly all around.
Cook for 20 minutes at 350 or over the BBQ.
Unwrap and serve with basmati or jasmin rice.
Peanut Butter Kiss Cookies
Category: desserts
By Sharon Baetcke

Deliciously simple, fast, and easy!

Ingredients:
1 cup white sugar
1 cup peanut butter
1  egg
18  milk chocolate candy kisses, unwrapped

Directions:
Preheat oven to 350 degrees F. Combine sugar, peanut butter, and egg. Shape into 1 inch balls and place on ungreased cookie sheet.  NOTE:  If dough is too sticky, refrigerate 1/2 hour or until easy to handle. Bake for 10 minutes.  Remove cookies from oven.  Press a chocolate kiss into the center of each warm cookie.

Yields: 18 cookies

Calories: 311
Fat: 17.9 g
Saturated fat: 4.9 g
Carbohydrates: 33.5 g
Sugars: 24.9 g
Dietary fiber: 2 g
Protein: 8.5 g
Cholesterol: 22.7 mg
Sodium: 147.1 mg
Easy Extremely Garlic Shrimp
Category: seafood
By DesiLuGirl

This shrimp dish has a great and powerful garlic flavor. It's perfect with pasta or with rice. You can even add juice from a lemon for that extra zing!

Ingredients:
⅓ cup butter
2 teaspoons minced garlic
1 pound large shrimp, peeled and deveined
3 tablespoons garlic salt, or to taste
3 tablespoons garlic powder, or to taste
½  lemon, juiced, or to taste

Directions:
Melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. Add shrimp; season with garlic salt and garlic powder. Pour lemon juice over shrimp. Continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

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

Calories: 253.6
Fat: 16.4 g
Saturated fat: 10 g
Carbohydrates: 6.9 g
Sugars: 1.7 g
Dietary fiber: 0.7 g
Protein: 20.1 g
Cholesterol: 213.2 mg
Sodium: 4386.4 mg
Mamma Mia Popcorn


Ingredients:
"extra virgin olive oil"

Directions:
Place popped popcorn in large bowl., Sprinkle olive oil and  zesty Italian salad dressing mix on top of the popcorn., Then, with a large wooden spoon, toss popcorn .
Three Bean Salad Ala Martha Stewart


Ingredients:
cider vinegar, olive oil, frozen lima beans, red kidney beans

Directions:
Cook lima and green beans until al dente, (dont know how else to say it! HA].
In a medium bowl, whisk together vinegar, and oil; season generously with salt and pepper. Add all beans; toss to combine.
Let marinate at room temperature or in the refrigerator, tossing occasionally, at least 30 minutes and up to a day.
The longer you let marinate, the better!
Pina Con Chilli Paletas


Ingredients:
pineapple, maple syrup

Directions:
Puree pineapple in a blender until smooth., Taste and sweeten if needed., Stir in red chilli flakes., Pour into popsicle molds and freeze overnight.
Nicole's Balsamic Beet and Fresh Spinach Salad
Category: salad
By Nicole Evans

This easy-to-do salad is a tangy and healthy way to add fresh spinach and beets to your diet.

Ingredients:
¼ cup aged balsamic vinegar
¼ cup white wine vinegar
1 tablespoon Chardonnay wine
2 tablespoons white sugar  (Optional)
1 (15 ounce) can sliced beets, drained and cut into 1/4 inch slivers
¼ cup thinly sliced red onions
4 cups chopped fresh spinach

Directions:
Whisk together the balsamic vinegar, white wine vinegar, Chardonnay, and sugar in a small bowl. Place the beets and onions in a small, sealable container. Pour the vinegar mixture over the beets and onions to completely cover. Seal top; marinate in refrigerator for 4 to 5 hours. When ready to serve, divide spinach leaves between four salad plates. Top with beet mixture, and drizzle salads with a bit of the marinating liquid.

Prep time: 15 mins
Total time: 5 hrs 15 mins
Yields: 4 servings

Calories: 80
Fat: 0.3 g
Carbohydrates: 18.1 g
Sugars: 14.7 g
Dietary fiber: 2.7 g
Protein: 2 g
Sodium: 235.9 mg
Mrs Powells Cinnamon Rolls (Copycat)


Ingredients:
sugar, warm water, shortening, evaporated milk, sugar, salt, flour, butter, sugar, cinnamon, butter, sugar, orange zest, orange, juice of

Directions:
Place first 3 ingredients into mixing bowl and let sit till yeast begins to work.
Add other ingredients using just as much flour as necessary to make a smooth elastic nor quite sticky dough.
Knead well.
Place in a greased bowl and let rise till doubled.
Punch down, rise till doubled again.
knead then let rest 10 minutes.
Roll out about 1/2 inch thick .
Spread with desired filling butter -- then sugar -- then orange or cinnamon.spreading out evenly and going almost to the edge.
Roll up jelly roll style and cut into 3/4-1 inch thick rolls.
Place on greased cookie sheet allowing plenty of room for them to expand.
Let raise 30 minutes.
Cook at 350°F for up to 25 minutes, watch carefully and do not let them brown!
Store in an airtight container and only frost when needed.
To freshen your cinnamon rolls place a pat of butter on top and microwave for 10-20 seconds.
I have no idea how many this makes -- depends on how big you make them.
Frosting I use:
8 c powdered sugar.
1-1/2 T vanilla.
1 c butter or margarine.
cream or milk.
For orange rolls add 1 T orange zest and the juice of an orange.
Mix well with a hand mixer using just enough cream to make a nice spreadable frosting.
Philippine Grilled Pork Tenderloin


Ingredients:
white vinegar, soy sauce, garlic, fresh ground black pepper, hot red pepper flakes

Directions:
Cut the pork into 1/2 inch thick medallions.  You should have about 12 slices.
Mix together the vinegar, soy sauce, garlic and pepper.  Add the pork slices and let marinade 4 to 5 hours (or overnight] in the refrigerator, turning occasionally.
Preheat the broiler.  Broil the medallions 7 minutes on each side about 4 inces from the flame.  (These are also delicious on a grill; cook over a medium fire 5 minutes on each side, then 10 minutes covered.].
While the pork is cooking, bring the marinade to a boil in a small saucepan, add the hot pepper flakes, then reduce by one quarter.  Strain and serve as a dipping sauce with the meat.
Soufflé Au Fromage


Ingredients:
unsalted butter, unsalted butter, swiss cheese, parmesan cheese, flour, milk, salt, pepper, cayenne pepper, nutmeg, salt, parmesan cheese, swiss cheese

Directions:
Preheat your oven to 400 degrees.
Butter the inside of a 6 cup souffle mold and sprinkle it with 1 Tablespoon of grated Parmesan cheese. .
In a heavy saucepan, melt 3 tablespoons of unsalted butter, slowly.
Stir in 3 tablespoons of flour with a wooden spoon and cook over moderate heat until butter and flour foam together for 2 minutes without browning.
Remove from heat; when the mixture has stopped bubbling, pour in 1 cup of milk, that's been heated just to boiling, all at once.
Beat vigorously with a whip until blended.
Beat in 1/2 teaspoon of coarse salt, 1/8 teaspoon of freshly ground pepper, a pinch of cayenne pepper and a pinch of nutmeg.
Return over moderately high heat and boil, stirring with the whip, for 1 minute. Sauce will be very thick.
Remove the sauce from the heat.
If you haven't done so already, immediately start to separate 5 eggs.
Drop the whites into a bowl, add 4 yolks into the center of the hot sauce and beat in well, one at a time.
Note, ONLY 4 YOLKS in the sauce, but save 5 WHITES! Adjust seasonings at this point.
Add your egg whites to a clean mixing bowl with a pinch of salt and beat until stiff.
Stir a big spoonful of the beaten whites into the sauce.
Stir in 1 cup (minus 1 tablespoon] of grated Swiss cheese.
Delicately fold in the rest of the egg whites. Be careful not to over-fold! This is a very important step!
Turn the souffle mixture into the prepared mold, which should be almost 3/4 full. Tap bottom of mold lightly on the table, and smooth the surface of the souffle with the flat of a knife.
Sprinkle the reserved tablespoon of Swiss cheese on top.
Set on a rack in the middle of a preheated 400 degree oven and immediately turn the heat down to 375 (DO NOT OPEN THE OVEN DOOR FOR 20 MINUTES!].
In 25-30 minutes the souffle will have puffed about 2 inches over the rim of the mold, and the top will be nicely browned.
Bake 4-5 more minutes to firm it up, then serve at once.
A well baked souffle will stay puffed for about 5 minutes in the turned off hot oven. As it cools, it begins to sink. Therefore, there should be no lingering when a souffle is to be eaten.
To serve a souffle, puncture the top lightly with a serving spoon and fork--held vertically--and spread it apart for each serving!
Bon Appetite!
Polish Style Cabbage and Noodles


Ingredients:
cabbage, onion, cream-style cottage cheese, margarine

Directions:
Parboil cabbage in water to cover for 10 minutes drain.
Cook and drain noodles according to package directions; add the drained noodles and onion to cabbage.  Cook until cabbage is tender.
Season to taste with salt and pepper.  Stir in cottage cheese and heat until the cheese melts and mixture is creamy.  Serve.
This is a meatless main dish or side dish.
Chicken Peanut Soup


Ingredients:
chicken breasts, onions, garlic, curry powder, salt, black pepper, red pepper flakes, chicken broth, tomato paste, tomatoes, chunky peanut butter

Directions:
In a large pot, saute the chicken, onion, and garlic in sesame oil until the chicken is cooked.
Add the curry powder, salt, pepper, and red pepper flakes and saute 1 minute more.
Add the chicken broth, tomato paste, and tomatoes.
Simmer about 30 minutes to combine flavors.
(At this point this can be refrigerated overnight for the flavors to blend]
Add peanut butter, stirring until well combined.
Heat until very hot but not boiling.
Cranberry Rose


Ingredients:
cranberry juice, rose wine, fresh cranberries

Directions:
Skewer cranberries on a wooden skewer if desired to put in the glasses.
Place 1 sugar cube in the bottom of a chilled champagne flute or a long tall glass.
Pour 2-4 tablespoons of cranberry juice in glass.
Fill glass with champagne or rose wine (you can even use white grape juice].
Place cranberry skewer in glass and enjoy!
My Cuppa Tea (plain)


Ingredients:
water, milk, sugar

Directions:
Bring water to a boil.
Add sugar and tea leaves.
Bring to a boil again and reduce heat.
Keep simmering for around 2 minutes.
Add milk and bring to boil again.
Reduce heat and simmer for a minute.
Take off the gas and strain into 2 cups.
Enjoy some kadak chai (strong tea] Indian ishtyle and Fay ishtyle too.
Chicharrones Con Huevos (Pork Cracklins With Eggs)


Ingredients:
light margarine, butter, eggs, salsa, tortillas, salsa, cheddar cheese, monterey jack cheese

Directions:
In a medium (dry] skillet on medium heat add the pork cracklins (chicharrones]. Lightly fry them just so that they get warmed (about 2 minutes]. Set aside.
In a medium sized bowl beat the eggs.
Add the butter or margarine to the skillet and melt.
Add the beaten eggs.
When the eggs are slightly done add the warm pork cracklins and gently fold into the eggs.
Once the eggs are about done add the salsa. He said his mom uses a mild homemade salsa that she canned over the summer  but a good store bought salsa would work well too. The more watery it is  the better (in this particular recipe]. You want the cracklins to absorb the salsa and become moist.
If needed you can add a tiny bit of water just in case your salsa wasn't "watery" enough.
When done. Scoop the huevos con chicharrones into the tortillas and garnish with shredded cheese and additional salsa and cilantro if desired.