xiaoxl/recipe_data huggingface dataset:
Papaya Sprouts


Ingredients:
papaya, papaya seeds

Directions:
Plant about 1/2 inch below good composted soil., Warm weather they will germinate in less than a week., When 2.5 inches, harvest the entire plant., Use it to make tea, add to sauerkraut or blended in your smoothie.
Lamb Curry


Ingredients:
fennel seed, cumin seeds, ground cinnamon, ground cloves, curry powder, salt, sweet Hungarian paprika, cayenne pepper, onions, stewing lamb, jalapeno chiles, fresh ginger, water, broth, nonfat yogurt

Directions:
Grind the fennel and cumin seeds finely, and mix all the dry spices in a small bowl.
Peel and chop the onions; mince the Jalapenos and grate the ginger.
Saute the onions in the oil until soft and translucent.
Add the meat, turn up the heat a bit, and brown them both, stirring frequently.
Add the minced jalapenos and grated ginger and the mixed spices.
Stir in the water and the yogurt; simmer for about 45 minutes, stirring regularly to prevent sticking, until the meat is tender and the sauce is quite thick.
NOTE: You can replace the yogurt with crushed tomatoes for a slightly different dish.
Gingersnaps With White Chocolate Chips


Ingredients:
unsalted butter, light brown sugar, molasses, egg, flour, baking soda, salt, cinnamon, ginger, ground cloves, white chocolate chips

Directions:
Cream together the butter and sugar.
Stir in molasses and egg.
Add 1 cup of the flour, the baking soda, salt, cinnamon, ginger, and ground gloves and stir to combine.
Add remaining flour 1 cup at a time.
Chill dough in freezer for only 15 minutes.
Shape dough into 1 inch balls and roll in white granulated sugar.
Bake on greased cookie sheet at 375 for 10 minutes.
When cookies are cool, melt some white chocolate chips and drizzle over top of each cookie.
When white chocolate is set, store cookies in air tight container.
Beef Teriyaki Stir Fry


Ingredients:
water, brown sugar, Worcestershire sauce, fresh garlic, carrots, celery, onion, cornstarch, cooked rice

Directions:
Partially freeze steak, slice diagonally across grain into 3 quarter inch strips. The partial freezing, makes slicing easy, and the diagonal cut makes the strips tender.
Combine next 5 ingredients in a large bowl. Add meat; cover and marinate in the fridge 4 to 6 hours, stirring occasionally.
Pour 1 tablespoon oil around top of a preheated wok, coating sides, heat medium high for 2 minutes. Add vegetables and stir fry 4 minutes; remove from wok.
Pour 1 tablespoon oil around top of wok. Remove steak from marinade, reserving marinade; add steak to wok, stir fry, until browned, do not over cook.
Combine cornstarch and reserved marinade, stirring well, stir mixture into beef. Cook, stirring constantly until thickened.
Combine veggies and rice, place on a serving dish. Spoon meat mixture over rice.
Tomatoes Stuffed With Eggs and Anchovies


Ingredients:
tomatoes, Dijon mustard, salt, extra virgin olive oil, fresh flat-leaf parsley, of fresh mint, fresh basil, eggs, lemons, capers, fresh curly-leaf parsley

Directions:
Slice the top off of each tomato. Using a spoon, gently remove the pulp and seeds. Lightly salt the insides and then invert onto a plate for 30 minutes to drain.
In a small bowel stir together the mustard and salt to taste until well mixed. Add the oil and stir vigorously until blended. Add the flat-leaf parsley, mint, basil, anchovies and eggs, mix well.
Turn the tomatoes cut side up and place on a serving dish. Fill each tomato with one-fourth of the mixture. Place l lemon slice atop each tomato. Decorate each slice with 3 capers and a parsley leaf and serve.
Rick's Fried Rabbit


Ingredients:
rabbit, salt, eggs, flour, salt, pepper

Directions:
Cut up rabbit into pieces.
In a lg. pot, fill about half way with water. Add 2 T. salt, and bring to a boil.
Add rabbit, and parboil for 1/2 hours Drain, and let cool.
Beat eggs in a bowl.
Put flour on a plate, and mix with salt and pepper.
Dip rabbit pieces, one at a time, into egg, and then flour mixture.
Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
When oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil.
When first side is golden, flip over to the other side. Cook until golden brown and crispy.
Drain each piece on a paper towel, to soak up grease.
Serve hot, with your favorite side dish.
Whole Wheat Banana Bread


Ingredients:
whole wheat flour, sugar, baking soda, salt, baking powder, eggs

Directions:
Heat oven to 350.
Greast bottoms only of 2 loaf pans (9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches].
Beat all ingredients in large bowl on low speed 30 seconds.  Beat on medium speed 45 seconds, scraping the bowl.
Pour batter into pans.
Bake 50 to 60 minutes or until toothpick inserted halfway between center and edge comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans.  Cool completely before slicing.
Low Calorie Spaghetti


Ingredients:
turkey sausage, kosher salt, dried basil, dried parsley, whole wheat pasta, kosher salt, extra virgin olive oil, dried parsley

Directions:
Start your noodle water boiling and add 2 pinches of Kosher Salt.
When the water starts to boil, add the noodles and cook according to the manufacturer's direction.
Brown the Turkey, White Onion, a pinch of Kosher Salt, Sliced Mushrooms, 1 teaspoon Dried Basil, and 1 teaspoon Dried Parsley on a medium heat.
Drain any grease that may have cooked out.
Add the Spaghetti Sauce and turn to the heat to the lowest setting.  Stir occasional while the noodle are cooking.
When the noodles are done, drain them and toss with Olive Oil and remaining Dried Parsley.
Dish out the cooked noodle and place the sauce on top.
Optional - Top sauce with a sprinkle of Parmesan Cheese or 1 1/2 tablespoons of Low Fat Small Curb Cottage Cheese.
Nutty Rice


Ingredients:
water, brown rice

Directions:
Bring 2 cups water to a boil in a medium saucepan.
Add brown rice and wheat berries and return to a boil.
Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.
Norwegian Herb-Nut Bread


Ingredients:
active dry yeast, warm water, milk, sugar, butter, salt, ground nutmeg, dried basil, dried thyme, dried oregano, dried rosemary, egg, whole wheat flour, walnuts, all-purpose flour

Directions:
In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
Mix in the nuts.
Add just enough flour to make a soft, nonsticky dough.
Turn out on a lightly floured surface, knead until the dough is satiny.
Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
Cover with a clean kitchen towel and let stand in a warm place (80F] until it has doubled in size, about 1 hour and 10 minutes.
Knock the dough back and shape into a loaf.
Place in a  buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
Turn out to cool on a wire rack.
Slice thickly and store in a plastic bag to keep it moist.
Hazelnut Shortbread Trees


Ingredients:
butter, icing sugar, mixed spice, plain flour, hazelnut meal, icing sugar, butter, icing sugar, brandy

Directions:
Beat butter, rind and sifted icing sugar in small bowl with electric mixer until light and fluffy. Transfer to large bowl. Stir in sifted flours and spice, add hazelnut meal in 2 batches.
Knead dough on floured surface until smooth. roll dough between sheets of baking paper until 5mm thick, refrigerate 30 minutes.
Preheat oven to 180/160°C fan-forced. Grease oven trays or line with baking paper.
Using 3cm, 5cm, 7cm star shaped cutters cut 24 of each size star from dough. Place small stars about 1cm apart on an oven tray, place remaining stars about 2 cm apart on oven tray.
Bake small stars about 10 minutes, Bake larger stars about 15 minutes, Stand 5 minutes, cool on wire racks.
Meanwhile, make brandy butter cream.
Sandwich two of each size cookie with butter cream. Assemble trees by joining three different size stars together with butter cream.
Decorate trees by joinin cachous to stars with a tiny dot of butter cream, Dust trees with extra icing sugar.
Brandy Butter Cream.
Beat butter, rind , sifted icing sugar and brandy in small bowl with electric mixer until light and fluffy.
Darkest Chocolate Cupcakes (For Grownups!)


Ingredients:
all-purpose flour, baking powder, baking soda, kosher salt, buttermilk, buttermilk, water, pure vanilla extract, unsalted butter, bittersweet chocolate, granulated sugar, granulated sugar, dark brown sugar, dark brown sugar, eggs

Directions:
Position a rack in the center of the oven and preheat the oven to 325 degrees Fahrenheit.  Line a 12-cup standard nonstick muffin pan (or two 6-cup pans] with paper liners.
In a medium bowl sift together the flour, cocoa powder, baking powder, and baking soda. Add the salt and set aside. In a large bowl, stir together the buttermilk, water, and vanilla and set aside.
Bring a few inches of water to a gentle simmer in a saucepan. Combine the butter and the chocolate in a heatproof bowl and place over (not touching] the simmering water (or use a double boiler]. Heat slowly, stirring occasionally, until nearly melted, and then remove the bowl from the heat and whisk until smooth. Add granulated and brown sugars and stir until blended. Add the eggs one at a time, beating after each addition until combined. Scrape the chocolate mixture into the buttermilk mixture and whisk until smooth.
Add the flour mixture to the chocolate- buttermilk mixture in three additions, beating after each addition just until combined. Divide the batter evenly among the prepared muffin-tin cups; each paper liner will be filled almost to the top.
Bake the cupcakes, rotating the pan after about 10 minutes, for 20 to 22 minutes, or until a skewer inserted comes out clean. Let them cool in the pan on a cooling rack for 10 minutes, gently loosen the cupcakes from the pan, and then let them cool completely in the pan before removing them.
Japanese Salad Dressing


Ingredients:
rice vinegar, catsup, celery, fresh ginger, pepper, onions, soy sauce, water, lemon, rind of, salt

Directions:
"Combine all in blender and blend completely."
Potato Pastry Dough


Ingredients:
mashed potatoes, light olive oil, lemon juice, brown sugar, sea salt, whole wheat pastry flour, baking powder, nutmeg

Directions:
In a mixing bowl, stir together the potatoes, oil, lemon juice, brown sugar and sea salt until well blended.
Add the flour, baking powder and nutmeg and mix well.
Divide in half, wrap each half in cling wrap and refrigerate 1 hour.
Working one half at a time, roll out into a thin circle between sheets of wax paper.
Turn into a 9" pie plate. Repeat with remaining half of dough.
Use immediately or wrap well in cling wrap, then heavy duty foil, and freeze up to 6 months.
Braised Pork Loin With Savory Vegetables


Ingredients:
carrot, celery, button mushroom, minced garlic cloves, yellow onion, shallot, leek, white wine, cornstarch, heavy cream

Directions:
For Best results for this recipe purchase a permarinated and seasoned  tenderloin available in your grocery.  For this recipe I chose a lemon garlic herb preseasoned  tenderloin.  However you may use any type but it should be marinated.
Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping.  Leaks may be cut into one to two inch segments or chopped as you prefer.
In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides.  Remove and set aside.
Remove any excess oil reserving enough to saute vegetables.  Add Garlic, onion and Shallot and saute stirring frequently until translucent.
Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
Add the leak and saute another 2 minutes.
Add button mushrooms.  You will notice some liquid from the vegetables.  Stir frequently for another 2 to 3 minutes.
Deglaze with 3/4 cup of wine.  If desired you may also use chicken stock (low sodium] with 1 tablespoon of your favorite wine vinegar.  I recommend for this recipe a white whine vinegar however you may use any flavor you like.
Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees.  Roast for one hour.
In one hour reduce oven heat to 225 degrees for two hours.
Remove from oven, then set roast aside, covered in foil to rest.  With a slotted spoon remove the vegetables and set aside, covered.
On stove top at medium heat, bring stock liquid to a simmer.
While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened.  It should not take long to thicken depending the liquid volume and amount of corn starch.  If needed add additional cornstarch incorporated into water or cream.  Remove from heat and gravy will thicken as it cools.
Slice tenderloin and serve with gravy over meat or on the side.
Strawberry Graham Cheesecake With Chilled Cream Topping


Ingredients:
graham cracker crumbs, granulated sugar, unsalted butter, cream cheese, granulated sugar, eggs, sour cream, all-purpose flour, vanilla extract, lemon juice, strawberry, heavy cream, granulated sugar, vanilla extract

Directions:
CRUST:.
In a small bowl, mix together the graham cracker crumbs and sugar. Add in the melted butter and stir to combine until completely moistened. Press the mixture firmly into the bottom of the prepared pan, and up the sides of the pan about two inches. Set aside.
FILLING:.
Break the softened cream cheese into chunks and place in a large bowl. With the mixer on medium speed, beat the cream cheese for about 3 minutes, until very soft and creamy.
Add in the sugar and continue to mix on medium speed, for 1 to 2 minutes, until the batter is smooth.
Add in the eggs one at a time, and beat well after each addition.
Reduce the speed to low, and add in the sour cream, flour, vanilla extract, and lemon juice. Beat just until thoroughly blended.
Gently stir by hand the strawberry jam and the 1/2 cup of chopped strawberry pieces into the batter.
Pour all of the batter in the pan that's already been lined with the crust and jiggle the pan gingerly until the top of the batter appears settled and smooth.
Bake at 350F for one hour. Turn off the heat when the hour is up and let the cheesecake rest undisturbed in the oven, with the door closed, for 30 minutes.
CREAM TOPPING:.
Chill a bowl and the beaters from your mixer in the freezer for at least 20 minutes.
Add the cream, sugar, and vanilla to the chilled bowl.
Beat on low speed until small bubbles form, about 30 seconds.
Increase speed to medium and continue beating for another 30 seconds.
Increase speed to high and beat until cream is smooth, thick, and nearly doubled in volume, about 30 seconds.
Once the cheesecake is cooled, spread the cream topping on it and pipe more around the edge. Place in the refrigerator to cool for 8 hours.
Honey Spiced Pork Roast


Ingredients:
cardamom pods, black peppercorns, whole allspice, fennel seed, kosher salt, honey, boneless pork loin roast

Directions:
give the cardamom pods a good smack to open and remove the seeds.
add the cardamom seeds to the other whole spices and grind together in a spice grinder.
remove to a small bowl and stir in kosher salt.
pat roast dry with paper towels.
coat the pork all over with the honey. oil your fingers if you wish so the honey doesn't stick to them.
pat the spice mixture all over the roast. the honey helps it to stay put.
cover and refrigerate overnight. return to room temp before roasting.
preheat oven to 450.
put pork in a rack in a roasting pan and pop in the oven.
roast for 10 minutes, then turn oven down to  350.
roast for 50-60 minutes longer. the amount of time depends on how well done you like your pork. if you are unsure, aim for a 145 F internal temperature.
remove pork from oven, cover lightly with foil, and let rest 10-15 minutes before carving.
Simple Italian Bean Salad


Ingredients:
spring onions, garlic cloves, red chile, cannellini beans, butter beans, olive oil, white wine vinegar, flat leaf parsley

Directions:
In a large bowl, combine the spring onions, garlic and chili., Add the three cans of beans and mix thoroughly., Whisk together the olive oil and white wine vinegar and season., Drizzle over the bean salad and stir in with the parsley., Serve straight away or refrigerate until ready.
Bubble Up Pizza (My Children love this Recipe)


Ingredients:
mozzarella cheese, garlic, onion, ground sausage, mushroom, mozzarella cheese

Directions:
Preheat oven to 375 degrees.
In a 9 x 13" baking dish, line the bottom with Pepperoni, In a mixing bowl quarter biscuits, add the rest of the ingredients, mix well pour on top of the pepperoni, sprinkle some extra cheese on top.
Bake 30- 35 minutes or until sides are golden brown.
Quick Minestrone


Ingredients:
bacon, onion, mushroom, garlic clove, carrots, chicken broth, tomatoes, salt, dried basil leaves, dried thyme, white pepper, spaghetti, parsley, parmesan cheese

Directions:
In a 5-quart kettle cook bacon over medium heat until it begins to brown; mix in onion, mushrooms, garlic and a carrots.  Cook, stirring, until onion is soft.  Add broth, tomatoes (coarsely chopped and with liquid], salt, basil, thyme and pepper.  Bring to boiling.  Cover, reduce heat and simmer 15 minutes.
Bring soup to boiling and add pasta.  Bring again to boiling and cook, uncovered, stirring occasionally, until nearly tender, about 10 minutes.  Add peas and parsley, boil for 2 minutes.
Taste; add salt, if needed.  Serve soup with cheese and add to taste.
Serve with Italian bread sticks.
Hot Cocoa Loco


Ingredients:
sugar, salt, water, vanilla extract, rum, Creme de Cacao

Directions:
In a large bowl, combine the dry milk.
sugar, cocoa, creamer, and salt, mix well then set aside.
In a large saucepan, bring the water to a boil high heat.
Remove from the heat then add the vanilla; stir in the reserved dry mixture until well combined.
Add the rum and creme de cocoa; mix well and serve in mugs or heat-proof stemmed glasses.
Fried Home-Style Potatoes


Ingredients:
yukon gold potatoes, salt, black pepper, garlic powder

Directions:
In a large Dutch oven or deep-fryer, pour oil to a depth of 2-inches., Preheat oil over medium-high heat to 350 degrees F., Wash potatoes and pat dry., Cut each potato crosswise into 1/8-inch thick slices., Fry potatoes in batches for 3 to 5 minutes or until golden., Drain on paper towels., Sprinkle with House Seasoning., Serve immediately.
Pepper Vinegar


Ingredients:
black peppercorns, white wine vinegar, white vinegar, peppercorn

Directions:
Steep cracked peppercorns in vinegar 3 days., Strain into decorative bottle adding a few whole peppercorns to bottom.
Fall-Apart Pork Stew
Category: soups-stews-and-chili
By Michelle

A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.

Ingredients:
2 tablespoons onion powder
1 tablespoon chopped fresh parsley
1 tablespoon garlic powder
1 ½ tablespoons seasoned salt
1 ½ tablespoons ground black pepper
1 teaspoon dried marjoram
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 pounds boneless pork shoulder, cubed
1 bunch spinach leaves, washed
¼ cup olive oil
2 tablespoons all-purpose flour
¼ cup butter
1  onion, thinly sliced
2 stalks chopped celery
1 pound fresh mushrooms, sliced
1 ½ cups beef broth
2 (28 ounce) cans stewed tomatoes
2  bay leaves
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 (15 ounce) cans butter beans, rinsed and drained
1  yellow squash, sliced
1  zucchini, sliced
salt and pepper to taste

Directions:
Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight. Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves. Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender. Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables. Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours. Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.

Yields: 8 servings

Calories: 521.7
Fat: 29.7 g
Saturated fat: 10.7 g
Carbohydrates: 38.1 g
Sugars: 11.1 g
Dietary fiber: 8.9 g
Protein: 29.3 g
Cholesterol: 82.2 mg
Sodium: 1611.1 mg
Delicious Penne With Scallops


Ingredients:
salt, lemon pepper, garlic powder, onion powder, nutmeg, chili powder, ground cayenne pepper, bay scallop, penne, spiral shaped pasta, olive oil, butter, chicken broth, cornstarch, water, fat free sour cream, low-fat sour cream

Directions:
In a bowl, combine salt, lemon pepper, garlic and onion powders, nutmeg, chili powder, and cayenne pepper.
Mix cornstarch with 1/4 cup water, set aside.
Place scallops in a bowl; sprinkle with spice mixture and toss to coat well.
Cook the pasta in boiling salted water just until tender.
Just before pasta is done, heat the oil and butter in a skillet. Saute the scallops, tossing to cook on all sides, until just done. Place scallops in serving bowl.
To the skillet, add the chicken broth and bring to a boil. Stir cornstarch and water mixture into the pan to thicken the sauce; bring to a simmer.
Add the scallops and sour cream to the skillet.
Drain the cooked pasta and stir into hot scallops mixture.
Gajar Ka Halwa (Carrot Halwa)


Ingredients:
ghee, carrot, evaporated milk, sugar, water, saffron, cardamom powder

Directions:
Grate khoya and keep aside.
Combine carrots and milk in a large heavy based pan.
Bring to a boil.
Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
Pour ghee into the carrots.
Add khoya.
Saute for a few minutes.
Add sugar.
Continue to cook and stir the carrot mixture till it dries.
Remove from heat when still moist.
Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
Reheat carrot halwa just before serving with a little milk.
If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency.
This makes 100gms of khoya.