xiaoxl/recipe_data huggingface dataset:
Chicken Makhani (Indian Butter Chicken)
Category: world-cuisine
By MITCHMAN21

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Ingredients:
1 tablespoon peanut oil
1  shallot, finely chopped
¼  white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1  bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water

Directions:
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently.  Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 407.8
Fat: 27.8 g
Saturated fat: 11.4 g
Carbohydrates: 15.6 g
Sugars: 5 g
Dietary fiber: 2.2 g
Protein: 23.4 g
Cholesterol: 107 mg
Sodium: 523.4 mg
New York Style Onions for Hotdogs


Ingredients:
yellow onion, water, ketchup, black pepper, salt

Directions:
Peel onion and cut onion in half.
slice onions medium size.
into a little pot add your onions.
1/2 cup of water.
1 cup of ketchup.
1/4 tsp if black pepper and pinch of salt.
add 2 to 4 dashes of your favorite hot sauce and for a little more of a kick add red pepper flakes
So after you combine all ingredients cook on low medium heat and cover with lid uncover and stir after the first 5 to 7 minutes you'll see the sauce thicken and onions get soft and tender after 20 mins or so of cooking it should be done. ENJOY!
Easy Whipped Cream
Category: desserts
By THYMEKEEPER

Better than the whipped cream that comes in the squirty canisters! Spread on crepes, fruits, pies or your favorite desserts.

Ingredients:
½ cup heavy cream, chilled
½ cup sour cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract

Directions:
Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.

Prep time: 5 mins
Total time: 5 mins
Yields: 1.5 cups

Calories: 130.8
Fat: 11.4 g
Saturated fat: 7.1 g
Carbohydrates: 6.6 g
Sugars: 5.2 g
Protein: 1 g
Cholesterol: 35.6 mg
Sodium: 17.8 mg
So-Simple S'mores Bars


Ingredients:
butter, margarine, graham cracker crumbs, sweetened condensed milk, miniature marshmallow

Directions:
Preheat oven to 350°F (325°F for glass baking dish].
In a 13x9 in baking dish, melt butter in oven.
Sprinkle crumbs evenly over butter.  Pour eagle brand evenly over crumbs.  Sprinkle with chocolate chips and nuts, if desired.  Press gently with a fork.  Bake for 25 minutes.
Remove from oven and sprinkle with marshmallows.  Gently press down with fork.  Bake 2 minutes more.
Cool, cut into bars-store covered at room temperature.
Butter Cookies


Ingredients:
butter, sugar, salt, baking powder, flour, vanilla, egg

Directions:
"cream butter and sugar. add in your egg and vanilla. Mix in a separate bowl the flour, baking powder and salt. Gradually pour in the flour mixture to the butter cream. Let sit in the refrigerator for 10 minutes. Roll out onto a floured board and cut into any shape with a cookie cutter. Bake for 10-15 minutes or until looking done. use icing if wanted when totally cool. Enjoy! :]."
Creamy Chicken Gumbo


Ingredients:
white rice, whole chickens, celery, onion, Tabasco sauce, white pepper, file powder, seasoning salt, unsalted butter, all-purpose flour, milk, white wine

Directions:
Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done.
Drain the excess liquid, and set aside.
In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock.
Bring to a boil, and then reduce heat to low.
Simmer for 40 minutes, or until chicken is cooked and tender.
Remove chicken from the pot, and allow it to cool.
Reserve liquid stock from pot for later.
When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve.
Discard the fat and the bones.
In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes.
Add the ham, and cover.
Cook for 5 to 10 minutes, stirring occasionally, until everything is tender.
Return the liquid stock in the stock pot, and add the partially cooked white rice.
Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes.
Meanwhile, melt the rest of the butter in a medium saucepan over medium heat.
Stir in the flour until smooth.
Whisk in the milk, and continue cooking until mixture is bubbly and thick.
Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
Mix in the reserved chicken meat and the white wine.
Allow this to heat through for about 15 minutes.
Sunday (Game Day : ) Roast Beef Dinner


Ingredients:
boneless bottom round roast, rump roast, potatoes, onion, carrots, basil, dried garlic, garlic powder, water, flour

Directions:
Preheat oven to 350*.
Place roast in large roasting pan or baking dish.
Arrange vegetables around roast.
Sprinkle meat and vegetables generously with basil, dried garlic, garlic powder, salt and pepper.
Place in oven and allow to cook for about 15 minutes.
Add water to pan about 1/2 inch to an inch up.
About every 20 minutes or when water is diminishing and turning darker, add a little more water so it doesn't steam away completely.
You can pour this over the roast if if is getting too dry on top.
Allow to cook 20-30 minutes per pound or until your desired doneness and when veggies are tender.
Remove roast to carving platter and remove veggies with a slotted spoon to their own serving dish.
To make gravy, either prepare gravy mix as directed on package but use liquid from pan as substition for all of some of the water indicated.
OR, in a sauce pan, whisk together 1/4 cup of pan drippings and 1/4 cup flour until smooth.
Heat over low heat until mixture starts to bubble.
Add 2 cups of water or a combination of water/dripping adding to 2 cups very slowly to flour mixture.
Simmer 5 minutes, remove from heat and add 1 tsp.
(or more] of Gravy Master.
Stir in some salt and pepper to taste and serve with sliced beef.
Slice beef after it has sat for about 15 minutes to retain juices.
Instant Pot® Lasagna Soup
Category: soups-stews-and-chili
By Bren

Ever wondered what to do with that last little bit of marinara sauce or those broken lasagna noodles? Well, I've got you covered! This soup has all of the flavors of lasagna without all of the hours in the kitchen. I've made it with fairly simple ingredients but feel free to add ground fennel seeds or herbs.

Ingredients:
1 (4 ounce) mild Italian sausage link, casing removed
1 pound ground sirloin
1 tablespoon olive oil
1 cup finely chopped onion
1 tablespoon garlic, minced
1 (32 ounce) can low-sodium chicken broth
24 ounces marinara sauce
8  lasagna noodles, broken into pieces
½ teaspoon salt
½ teaspoon freshly ground black pepper
6 teaspoons grated Parmesan cheese

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and ground beef to the pot and until browned, about 5 minutes. Drain and discard grease and set meat aside. Add olive oil and swirl to insure the bottom of the pot is evenly coated. Add onions and cook until just soft, but not brown, about 5 minutes. Stir in garlic and cook until just fragrant, about 1 minute. Pour in chicken broth and deglaze the pot, scraping up the brown bits from the bottom. Pour in marinara sauce. Add meat mixture and season with salt and pepper. Stir to combine.  Add lasagna noodles, making sure that they are completely submerged in sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Taste and adjust salt, if necessary. Ladle into bowls and top each with 1 teaspoon Parmesan cheese.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 608.2
Fat: 22.1 g
Saturated fat: 7.2 g
Carbohydrates: 64.1 g
Sugars: 19.2 g
Dietary fiber: 6.8 g
Protein: 37.5 g
Cholesterol: 70 mg
Sodium: 1414.9 mg
Horiatiki Salata


Ingredients:
tomatoes, red onion, green sweet pepper, cucumber, black olives, Greek feta cheese, dried oregano, olive oil

Directions:
Slice tomatoes in half then  each half into thick wedges.
Slice each onion quarter thinly.
Place the first 5 ingredients into a bowl, along with 2 tablespoons plus 2 teaspoons of  the olive oil.
Season with salt and pepper and gently toss to mix everything and coating with the oil.
Place the slices of feta on top of the salad, drizzle the reserved 1 teaspoon olive oil over the cheese and sprinkle the oregano over all.
Honey Baked Chicken


Ingredients:
garlic, butter, soy sauce, honey, fresh lemon juice, chicken pieces

Directions:
Preheat oven to 400F.
Place all ingredients, except chicken, in a small saucepan, and cook, over low heat, for 3 minutes, to melt honey.
Whisk a couple of times.
Place chicken, skin side down, in a shallow baking pan.
Season with salt and pepper.
Bake about 30 minutes.
Turn, pour on sauce, season with more salt and pepper.
Bake about 20 minutes more longer, until juices run clear when chicken is pierced, basting once or twice.
BBQ Chicken Salad
Category: salad
By Deborah Noe

This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.

Ingredients:
2  skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
½  red onion, diced
1 (8.75 ounce) can sweet corn, drained
¼ cup barbeque sauce
2 tablespoons fat-free mayonnaise

Directions:
Preheat grill for high heat. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 167.9
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 23.6 g
Sugars: 9.8 g
Dietary fiber: 2.9 g
Protein: 14.7 g
Cholesterol: 33.6 mg
Sodium: 473.3 mg
Roasted-Pepper Hummus


Ingredients:
red bell pepper, sesame seeds, garbanzo beans, water, extra virgin olive oil, fresh lime juice, garlic clove, salt, pepper, cayenne pepper

Directions:
Toast sesame seeds in hot dry skillet over medium-high heat, stirring frequently, until seeds turn golden. Put them in the food processor and pulse until you don't hear them anymore.
To the food processor add the roasted pepper, chickpeas, lime juice, garlic clove, and however much salt, pepper and/or cayenne pepper you like.
Run the food processor until it is pureed and smooth (albeit thick], then stream in as much water or oil as you like to get it to the consistency you want.
Refrigerate until needed. You can freeze the unused portion.
Garnish with additional sesame seeds and cayenne if you like, and serve with warm toasted pita bread, lavash, cut into serving pieces or crackers or crudites.
Mild Curry Powder


Ingredients:
paprika, ground cumin, ground ginger, ground turmeric, ground coriander, ground cardamom

Directions:
Combine all ingredients., Store in an airtight container in a dark, cool place for up to 2 months.
Moist & Savory Stuffing


Ingredients:
ground black pepper, celery, onion

Directions:
Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.
Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
Recipe tip: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans.  Serve key lime pie for dessert.
Lentil Chili With Chunky Vegetables


Ingredients:
ground beef, dried lentils, whole tomatoes, carrots, celery, garlic cloves, salsa, ground cumin, chili powder, salt, cheddar cheese, monterey jack cheese, olive oil, green chili, sour cream

Directions:
Heat olive oil in a heavy skillet on medium-high. Brown the ground beef and onions. Drain excess grease.
Mix beef, lentils, tomatoes, carrots, garlic, salsa, cumin, chili powder, salt, beef stock, and the reserved tomato juice in a large stockpot.
Bring to a boil over medium heat. Reduce heat and simmer, covered, 30 minutes. Add diced celery. Cook 15 minutes more, stirring occasionally or until lentils and vegetables are tender and flavors are well blended. The chili should be thick but if it becomes too thick add additional beef stock OR tomato juice to achieve the desired consistency.
Taste and adjust seasonings for desired level of heat. Different brands of chili powder vary in both heat and richness so adjustment is almost always necessary.
Serve topped with shredded cheese. Garnish with sour cream and green chilis if desired. Pass the hot sauce at the table.
Note:I prefer Franks for flavor without excessive fire. Others prefered Tropical Pepper Co.'s Scotch Bonnet sauce for excessive fire.
Say Cheesy Sunflower Centerpiece Directed by -- Tasty Dish--


Ingredients:
cheddar cheese, red seedless grapes, celery & leaves

Directions:
^^SEE PHOTO^^ above for assembly guidance.
Sunflower: Slice the cheese into 1/4" thick triangles.
Petals: Arrange half of the cheese triangles on a large platter in a circle with the pointy ends facing out. Repeat by placing the second set of triangles on top of the first row, overlapping the petals in between the bottom ones.
Place enough grapes to fill the center, cut side facing down. *Warning* for young children: To avoid choking, you should slice the grapes in half or quarters.
Sunflower stem: Place the celery stalk at the bottom of the cheese circle.
Grandma's Best-Ever Sloppy Joes


Ingredients:
hamburger, onion, brown sugar, vinegar, mustard, Worcestershire sauce, salt, pepper, tomato juice, ketchup, water, oatmeal

Directions:
"Brown hamburger and onion, drain. Combine brown sugar, vinegar, mustard, worcestershire sauce, salt, pepper, tomato juice, ketchup and water--pour over browned hamburger. Bring to a boil, then simmer over medium low heat. While simmering, add small amounts of quick cooking oatmeal to hamburger mixture to thicken up sauce--sprinkle slowly in parts. Serve over buns."
Caribbean Fruity Salsa
Category: appetizers-and-snacks
By sweethunibabi

This is a delicious salsa that's perfect with tortilla chips, or served with granola and yogurt for a healthy breakfast!

Ingredients:
1 cup diced fresh mango
½ cup diced fresh pineapple
½ cup diced papaya
1  fresh jalapeno pepper, seeded and minced
½ medium red onion, finely diced
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 tablespoon chopped fresh mint

Directions:
Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl.  Pour in the lime juice and olive oil.  Season to taste with salt, and stir to combine.  Sprinkle with chopped mint leaves before serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 2 cups

Calories: 47.4
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 8.4 g
Sugars: 6.3 g
Dietary fiber: 1 g
Protein: 0.4 g
Sodium: 292.1 mg
Cooked Vegetables Spice Mix


Ingredients:
toasted sesame seeds, dried oregano, dried sage, dried basil, thyme, black pepper, cumin, cayenne pepper, ground ginger, garlic powder, lemon juice

Directions:
Combine all ingredients well., Cook vegetables as desired and arrange on the plate., Squeeze on lemon juice, then sprinkle with herb mixture, to taste., Enjoy!
Chocolate Mint Cooler


Ingredients:
milk, plain yogurt, chocolate ice cream

Directions:
Put hot chocolate powder in a sml pan & stir in 1/2 cup milk. Heat gently (stirring] till almost boiling. Remove pan from heat.
Put hot chocolate milk in heatproof bowl or lrg pitcher & whisk in the remaining milk.
Add the yoghurt & peppermint extract & whisk again.
Pour the mixture into 4 tall glasses, filling them no more than 3/4 full. Top ea drink w/a scoop of ice cream. Garnish w/fresh mint leaves to get fancy. YUM!
VARIATIONS: For "Chocolate Vanilla Cooler", use light cream instead of yoghurt + 1 tsp vanilla extract instead of peppermint extract  --  or  --  For "Mocha Cooler", dissolve the chocolate in 1/2 cup strong black coffee & reduce milk to 1 1/4 cups. Use cream instead of yoghurt & leave out the extract.
Curried Chickpeas & Onions


Ingredients:
chickpeas, yellow onion, no-salt-added tomato sauce, curry powder, cumin, cayenne pepper

Directions:
In a medium bowl, combine all ingredients., Microwave on high, covered, for 10 minutes or until onions are soft., Enjoy!
Chicken Karaage (Japanese Chicken Nuggets)


Ingredients:
boneless chicken breasts, soy sauce, gingerroot, garlic cloves, salt, pepper, cornflour, white flour

Directions:
Cut the chicken into large, bite-sized pieces.  Place into a large zip-top bag or bowl.
Measure the 1/2 cup of soy sauce and add the grated ginger, garlic, salt and pepper.  Pour over the chicken.  Mix together well by stirring (bowl] or kneading with your hands (bag] so that everything is coated well.  Cover the bowl/zip the bag and put it in the refrigerator for about 1 hour to marinate.
In a medium bowl mix 1 part corn flour and 1 part white flour.  There is no way to know exactly how much you will need, so keep the bags and a measuring spoon at the ready in case you run out.
After 1 hour, remove the chicken from the refrigerator.  Remove the chicken from your bowl or bag and coat in the flour mixture.  Set aside.  (Remember that there may be bits of ginger or garlic stuck to your chicken, so if you want to remove it, do so either before or during flouring.]  I recommend dipping the chicken in flour a second time before frying.
FOR DEEP FRYER.  --Set your fryer to 350 degrees F and deep fry in vegetable oil until the nuggets are golden brown, about 5 minutes.
FOR SKILLET. --Fill a deep skillet with about 1 inch of vegetable oil and set to high heat.  (The temperature is good when a drop of water sends you running to duck and cover.  That or you can use a thermometer.]  Add as many nuggets as can comfortably fit in the pan at one time.  They probably will not be completely covered in oil.
After about 2 minutes (or when the part submerged in oil looks a tasty brown color], use a pair of tongs to turn each nugget over.  You will have to keep a close eye on the nuggets, especially the small ones that will cook faster.  When they look done, remove them to a plate prepared with paper towels to sop up excess oil.  Repeat until all nuggets are fried.
Serve with the side of your choice and a slice of lemon (optional].
Gouda Cheeseburgers


Ingredients:
egg, cayenne, shallot, spinach, parsley, smoked gouda cheese

Directions:
Mix first 6 ingredients together and form 6 patties.
Make an indent in each patty or a hole with a chop stick or your finger through each patty. This will stop the patty from swelling in the center. The hole will close.
Grill 3 minutes each side for rare, 4 minutes each side for medium, 5 minutes each side for well done.  One minute before removing, distribute cheese on each burger.
Place on roll and garnish as you wish.
Szechuan Chicken, Peppers, and Peas on Rice
Category: world-cuisine
By Julie Hubert

Chicken is stir-fried with red bell pepper and sugar snap peas and served over rice in this Szechuan-inspired dish perfect for a weeknight.

Ingredients:
1 cup jasmine rice
1 ½ cups water
1 ½ teaspoons sea salt, divided
1 ¼ pounds skinless, boneless chicken breasts, cut into 3/4-inch pieces
3 tablespoons cornstarch
3 tablespoons vegetable oil
2 (6 ounce) packages sugar snap peas
1  red bell pepper, diced
⅓ cup low-sodium soy sauce
¼ cup water
2 tablespoons rice wine vinegar
2 large cloves garlic, minced
2 teaspoons white sugar
1 teaspoon chili garlic sauce  (Optional)
2  green onions, thinly sliced

Directions:
Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover. Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl. Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes. Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes. Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 555.3
Fat: 13.2 g
Saturated fat: 2.4 g
Carbohydrates: 67.3 g
Sugars: 3.8 g
Dietary fiber: 6.3 g
Protein: 37.1 g
Cholesterol: 73.2 mg
Sodium: 1491.3 mg
Grilled Cilantro-Lime Pork Chops (Bbq)


Ingredients:
boneless pork loin chops, olive oil, cilantro, lime peel, fresh lime juice

Directions:
Heat grill to medium direct heat.
Meanwhile, sprinkle chops with garlic pepper seasoning and onion salt; rub to coat. Set aside.
Blend remaining ingredients in a small bowl.
Place chops on grill and cook 3 minutes per side, covered.
Brush with oil mixture.  Turn chops over and grill 3-5 minutes per side or until internal temperature is 160°F Brush with remaining oil mixture and turn once.
A Different Slaw... for a Change


Ingredients:
garlic, mayonnaise, olive oil, dry mustard, salt, black pepper, cayenne, sugar, green cabbage, red cabbage, fresh spinach, red onion, carrot, green onions

Directions:
Mix all sauce ingredients using a whisk, or in a blender or food processor. Set aside.
In a mixing bowl, toss all slaw ingredients together. Pour sauce over slaw and toss well to coat.
Cover and refrigerate for at least 1 hour before serving.