xiaoxl/recipe_data huggingface dataset:
K-Jon's Dry Rub Buffalo Wings


Ingredients:
chicken wings, dark brown sugar, chili powder, ground cumin, cayenne pepper, garlic powder, mustard powder, kosher salt, black pepper

Directions:
Thoroughly whisk together the dark brown sugar, chili powder, sweet smoked paprika, ground cumin, hot cayenne pepper, ground garlic powder, ground mustard powder, table salt, and black pepper.
Evenly coat each chicken wing with the pure vegetable oil.
With the dry rub in a shaker evenly coat chicken generously.
Evenly coat with the seasonings and save remaining seasoning.
Preheat your oven to 400 degrees.
Cook 30-45 minutes or until desired texture is achieved.
At about the half way baking marker, sprinkle the remaining seasonings over the top of the baking chicken.
Cold Coffee


Ingredients:
milk, instant coffee powder, sugar

Directions:
Place all the ingredients in a blender and process till well blended., Pour in two glasses and serve.
Spicy Banana Curry
Category: world-cuisine
By kidcharlemagne

This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations.  Serve with basmati rice.

Ingredients:
⅓ cup sunflower seed oil
2  onions, diced
½ cup curry powder
1 ½ tablespoons ground cumin
4 teaspoons ground turmeric
1 ¼ teaspoons salt
1 teaspoon white sugar
1 tablespoon ground ginger
1 teaspoon chili powder
1 ¼ teaspoons ground cinnamon
1 ½ teaspoons ground black pepper
4 teaspoons curry paste
8 cloves garlic, pressed
1 (10 ounce) can tomato sauce
⅔ cup plain yogurt
2  bananas, diced
3  tomatoes, chopped
¼ cup flaked coconut

Directions:
Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute. Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 416.5
Fat: 25.8 g
Saturated fat: 6.1 g
Carbohydrates: 46.1 g
Sugars: 20.1 g
Dietary fiber: 11.5 g
Protein: 8.4 g
Cholesterol: 2.5 mg
Sodium: 1247.3 mg
Dry Shampoo


Ingredients:
"arrowroot"

Directions:
Mix ingredients together.
To use:  Part hair and sprinkle a little powder along each row -- or for short hair, add some with your finger tips around the face and work back
Leave on for 10 minutes.
Brush out as much of the powder as possible.
Note:  The only drawback from this is that the hair is not quite as shiny.
Cooking Light Crock Pot Chili


Ingredients:
lean ground beef, onion, green pepper, dry red wine, water, chili powder, sugar, ground cumin, salt, garlic clove, kidney beans, Mexican-style stewed tomatoes, reduced-fat sharp cheddar cheese

Directions:
Cook ground round in large non-stick skillet over medium-high heat until borwn, stirring to crumble.
Add next 7 ingredients (onion through garlic], and cook for 7 minutes or until onion is tender.
Place mixture in an electric slow cooker and stir in beans and tomatoes.
Cover with lid and cook on low heat setting for 4* hours.
Spoon into bowls and sprinkle with cheese.
This can also be done on the stove top:  After adding beans and tomatoes, bring to a boil.  Reduce heat and simmer, partialy covered, 1 1/2 hours.
*I leave mine in the crockpot about 8 hours while I'm at work and it comes out fine.
Spicy Indian Carrots


Ingredients:
carrots, butter, fennel seed, bay leaf, salt, coconut, turmeric

Directions:
put in butter with oil   in pan.
get hot.
add spices.
add carrots  saute  for 15 minutes( i needed to add a little water here ].
until soft.
add coconut serve.
Monte Cristo Croquettes


Ingredients:
butter, onions, deli ham, mozzarella cheese, Dijon mustard, eggs, seasoning salt

Directions:
In a microwavable bowl, cook butter and onion for 60 seconds. Stir in the next 7 ingredients, and season well. Shape into patties and coat with cracker crumbs that have been seasoned with the salt, pepper, and garlic powder. Form into patties and coat with cracker crumbs.
Heat 1/2" oil in a large skillet over medium heat. Fry 3-4 patties at a time until they're crispy and a deep golden brown, about 4 minuteson each side. Drain on paper towels and sprinkle with powdered sugar. Serve with jam for dipping.
Fresh Creamy Dill Cucumber Salad


Ingredients:
cucumbers, sour cream, fresh dill weed, salt, pepper, lemon juice

Directions:
"1. Place cucumbers into a large bowl. Combine yogurt, sour cream, dill, salt, pepper, garlic salt and lemon juice into a bowl until combined. Pour over cucumbers and stir to coat. Serve or refrigerate until serving."
Classic French Onion Soup


Ingredients:
Spanish onions, unsalted butter, kosher salt, brown sugar, garlic cloves, all-purpose flour, cognac, dry sherry, dry red wine, dry white wine, bay leaves, fresh thyme, ground sage, fresh ground black pepper, fresh ground white pepper, parmesan cheese, sourdough baguette, olive oil, gruyere cheese, fresh chives

Directions:
CUT ends of onions and peel outer layers; CUT onions to 1/4-inch thick slices; HEAT 2 tablespoons unsalted butter and 1 tablespoon vegetable oil in a heavy-bottomed soup pot over medium-low heat; SAUTE onions covered for 20 minutes; ADD 1 teaspoon kosher salt and 3/4 teaspoon packed brown sugar (or 1/2 teaspoon granulated sugar]; RAISE heat to medium-high and cook, stirring often, until onions caramelize and turn a rich brown; ADD two mashed garlic cloves; STIR.
REDUCE heat again to medium-low; SPRINKLE 3 tablespoons all-purpose flour over onion mixture; COOK, stirring often, for 2 minutes.
DEGLAZE the pan with the cognac and sherry, scraping bottom of SIMMER uncovered for about 5 minutes.
STIR in the dry wine; SIMMER uncovered for 15 minutes.
ADD 6 cups beef stock, 2 bay leaves, 1 fresh thyme sprig (or 1/8 teaspoon ground thyme], 1/4 teaspoon ground sage, 1/8 teaspoon fresh ground black pepper, and 1/8 teaspoon fresh ground white pepper; SIMMER uncovered for at least 30 minutes.
REMOVE bay leaves and thyme sprig; SEASON just to taste with just enough grated parmesan cheese to flavor the stock (no more than 2 tablespoons], and kosher salt, to taste.
MEANWHILE, fresh sourdough French baguette bread into slices to place across soup in serving bowls (cut to 1/2 - 3/4 inch thick, number of slices depends on size of bread/serving bowls]; SHRED 6 ounces gruyere cheese.
DRIZZLE each slice bread on both sides with olive oil; BAKE bread on a baking sheet at 325 F for 15 minutes; TURN croutes over on baking sheet and continue baking 10-15 minutes, until bread is very toasty (it will be quite hard, which is what you want]; REMOVE bread from oven; SET broiler to high.
LADLE soup into four bowls; PLACE croutes into each bowl; COVER each croute completely to the rim of bowls with shredded gruyere cheese (about 1/3 cup for each].
PLACE bowls on a baking sheet under broiler just until cheese melts and begins to brown (keep an eye on them, about 45 seconds to 1 1/2 minutes]; REMOVE from oven; SPRINKLE each lightly with grated fresh parmesan cheese and fresh snipped chives if desired; SERVE and enjoy!
A-1 Chocolate Coco-Cherry Napoleons #A1


Ingredients:
phyllo dough, phyllo dough, vanilla extract, brown sugar, cayenne pepper, dark chocolate, prepared vanilla pudding

Directions:
Preheat oven to 400 degrees.  unfold your phyllo sheet and cut into 3 strips along the creases where the dough was folded.  then cut each strip into 4 equal parts and place on a lighly sprayed baking sheet. bake for 15 minutes or until lightly golden brown.
meanwhile in a sauce pan add a-1 sauce, vanilla extract, brown sugar, cayenne pepper and chocolate over low heat, stirring constantly until chocolate is melted and well incorporated ( approximately 5 minutes].  add the cherries and heat until barely warmed through ( approximately 5 minutes]  then set aside.
remove your phyllo from the oven and let cool for 5 minutes.  now it is time to assemble.  take 3 squares of the phyllo dough and place one on a plate spread 1/8 cup of vanilla pudding, then take 2 tbsp of cherries through a slotted spoon and place on top of pudding, sprinkle with a 1/2 tbsp shredded coconut.  place another phyllo square on top of that and repeat the same steps from the first layer.  top with the last phyllo square,  repeat theses steps until you have all 4 servings prepared.  at this point take your whipped cream and in a circular motion decorate until you come to a peak, drizzle all 4 servings with the chocolate sauce reserved from the cherries on top of the whipped cream and serve.
Holiday Truffle Fudge


Ingredients:
pecan halves, sweetened condensed milk, dried cranberries, cocoa powder

Directions:
Preheat oven to 375 degrees.  Grease bottom and sides of 9 x 9 pan. Line with parchment paper, leaving 2 inches extra on each side.
Place pecans on rimmed baking sheet. Toast in oven for 5 minutes or until golden and fragrant. Transfer to bowl to cool. Chop roughly.
In saucepan, combine milk, dark and milk chocolate. Cook over low heat, stirring occasionally until chocolate has melted.
Remove pan from heat, stir in pecans and cranberries.  Pour into prepared 9 x 9 pan.
Level the top with a spatula.
Cover with plastic wrap and chill for at least 2 hours, or until firm.
Place cocoa into small sieve and dust over top of fudge.
Use parchment paper overhang to lift fudge out.  Cut into small pieces and serve.
Italian Herbed Grilled Chicken


Ingredients:
boneless skinless chicken breasts, oregano, lemon pepper, garlic powder, mayonnaise

Directions:
Mix mayo and seasonings (night before or morning is fine.].
One hour before grill time, brush both sides of each breast with  about half of mixture & return to refrigerator.
Grill for 6-9 minutes each side generously coating each side with mixture.  We usually grill 4 minutes, brush & flip then 4 minutes two times each side -- if that makes any sense.
Great on ciabatta bread as a sammie, try over rice and even the left overs are great sliced up on a salad.
Delicious Yeast Rolls


Ingredients:
sugar, self-rising flour, warm water

Directions:
Dissolve yeast in the warm water.
Sift flour and sugar together; add oil.
Add yeast mixture and mix well.
Shape into rolls or roll out and cut.
Let rise for 1 1/2  hours.
Bake at 400 degrees for about 12 minutes.
Yellow Split Pea Soup With Lemon


Ingredients:
water, bay leaf, butter, olive oil, onion, carrot, celery, garlic cloves, salt, cumin, lemon, juice and zest of, fresh ground black pepper, paprika, fresh parsley, fresh cilantro

Directions:
Bring the peas, water, and bay leaf to a boil, then simmer until the peas are completely soft, about 45 minutes.
Remove bay leaf, press peas through a sieve and return the puree to the soup pot.
Melt butter and olive oil in a skillet over medium heat.
Add onions and cook until soft. Add carrot, celery, garlic, salt, and ground cumin, and cook 10 minutes.
Add the vegetables to the pea puree and simmer until they are soft. (Rinse out the skillet with a small amount of water, then add the water to the soup.] Add lemon peel and juice to taste.
Check for salt and cumin and add more of each if desired.
Finish with black pepper to taste and serve sprinkled with paprika and garnished with fresh herbs.
Potato Risotto With Pan-Grilled Lamb Sausages


Ingredients:
water, canola oil, rosemary sprig, russet potatoes, salt, olive oil, shallot, fresh mushrooms, parmigiano, butter

Directions:
To make the sausages:
Parboil the sausages for about 5 minutes in a pot of boiling water. Drain.
Place a large pan on medium-high heat. Coat the bottom of the pan lightly with canola oil. Tear off rosemary needles roughly and toss into pan. Add sausages and pan-grill until browned on all sides, turning as needed. By the time the sausages are ready, the risotto will be ready.
To make the risotto:
Wash and cut the potatoes into small cubes. No need to peel. Put potatoes in a saucepan, and cover with water. Add a sprinkle of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.
Heat the oil in a heavy, medium-sized saucepan over medium heat. Add the minced shallot, drained potatoes, with a pinch salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.
In a separate pan, saute the mushrooms in a bit of olive oil and toss gently until they begin to brown.
Continue to add the stock to the potato mixture, one ladleful at a time, or until the potato is tender and creamy on the outside, about 5 to 10 minutes. Test it. If it's too soft, you won't need to add any more liquid. If it's still got a bite in the middle, you can add a bit more stock.
Add the mushrooms, and cheese, and stir. Add the butter, and continue stirring, adding a bit more stock if needed. Begin to 'press down' into the risotto with your spoonula so that some of the potatoes get mushed which will help to build that 'creamy' texture. Finally, add a handful of washed baby greens (arugula or baby spinach] and stir until just wilted. Season with salt, and pepper, to taste.
Place a spoonful of risotto on a warm plate and top with a single large juicy lamb sausage.
Cook's Note:
Unlike the traditional risotto, the stock can be warm or cold, it won't matter.
Tuscan Cream Cheese Spread


Ingredients:
cream cheese, garlic, salt, artichoke hearts, black olives, green onions, sun-dried tomatoes, parsley, fresh chives

Directions:
In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichokes and olives.
Add green onions, tomatoes, parsley and chives; gently mix together.
Refrigerate for several hours or overnight (if possible] to blend flavors.
If mixture is too thick, stir in some of the artichoke juice.
Bring to room temperature and serve with water crackers or other crispy bread.
Or, you can add more of the artichoke juice to make it more of a dip consistency, and serve with cut up veggies.
Slow Cooker Red Curry Beef Pot Roast
Category: world-cuisine
By Chef John

When you cross Southeast Asia and Midwest America, you get comfort food on the exotic side.

Ingredients:
1 (2 1/2 pound) boneless beef chuck roast
salt and ground black pepper to taste
2 teaspoons vegetable oil
1  onion, chopped
1 teaspoon red curry paste, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cups chicken broth
1 (14 ounce) can coconut milk
1 (10 ounce) can diced tomatoes and green chiles
3 tablespoons Asian fish sauce, or to taste
¼ cup brown sugar
4 cloves garlic, minced
1 tablespoon tomato paste
1 (3 inch) piece fresh ginger root, peeled and sliced
1  lime, juiced
2  bay leaves
1 ½ pounds small potatoes, halved
4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
1 ½ teaspoons cornstarch
1 tablespoon water
¼ cup chopped roasted peanuts, or to taste
¼ cup chopped fresh cilantro, or to taste

Directions:
Generously season beef chuck roast with salt and pepper. Heat a large skillet over high heat; add vegetable oil. When oil is hot, brown roast on all sides, about 2 minutes per side. Remove pan from heat. Spread chopped onions in slow cooker; place browned roast on top of onions. Spoon red chili paste into the hot skillet. Add cumin and coriander. Rub mixture into hot oil with the back of a spoon to blend. Place skillet over medium heat. Pour in chicken stock. Return heat to high. Stir in coconut milk. Add diced tomatoes with green chiles, fish sauce, brown sugar, minced garlic, tomato paste, and sliced ginger; stir in lime juice. Bring to a boil. Pour mixture over pot roast; add bay leaves. Stir to distribute ingredients in the slow cooker. Cover slow cooker and set to Low. Cook until fork tender, 7 to 8 hours. Remove meat from the broth. If desired, skim some fat from the surface of the broth. Place potatoes and bok choy into the broth; stir. Cover and turn heat to high. Cook until potatoes are tender, about 12 minutes. Blend cornstarch and water in a small dish until dissolved. Stir into broth mixture. Cut meat into large chunks and add to the slow cooker; stir. Cover slow cooker and cook on high until meat is heated through and broth is slightly thickened, about 12 minutes. Ladle into serving bowls and garnish with chopped peanuts and cilantro.

Prep time: 15 mins
Total time: 8 hrs
Yields: 6 servings

Calories: 625.4
Fat: 39 g
Saturated fat: 21 g
Carbohydrates: 42.2 g
Sugars: 13.2 g
Dietary fiber: 5.9 g
Protein: 30.1 g
Cholesterol: 86.1 mg
Sodium: 960.1 mg
Naked Guacamole


Ingredients:
Hass avocadoes, kosher salt, lime juice, roma tomatoes, cherry tomatoes, fresh cilantro stems

Directions:
Remove the seed and peel from the avocados and place in a bowl or molcajete.
Sprinkle with the salt and lime juice and crush with a fork, potato masher, or tejolote.
When the consistency is that of a chunky puree, stir in the tomato, onion, and cilantro.
Taste for seasoning.
If the guacamole is to be eaten with tostadas as a snack, it should be more highly seasoned.
Served alongside carnitas or carne asada, a little less seasoned so that it balances the other flavors.
West Indian Pumpkin Soup


Ingredients:
onions, garlic, butter, pumpkin, chicken broth, bay leaves, celery, marjoram, parsley, chives, cinnamon

Directions:
Peel and chop the onions, and peel and mince the garlic.
Brown the onions in the butter, and stir in the garlic.
Add the pumpkin and broth and bring to a simmer.
Add the bay leaves, celery in large chunks, marjoram, parsley and chives.
Simmer until tender, about 45 minutes.
Remove the pumpkin pieces and set aside.
Press everything else through a strainer, and discard all solids.
Puree the pumpkin and return it to the soup.
Add the cinnamon and cream.
Reheat and serve.
If you already have pureed cooked pumpkin, simmer the seasonings in the broth for 30 minutes, then strain it as described above.
Add the pumpkin and simmer for 5 to 10 minutes more before adding the cinnamon and cream.
Use 3 cups pureed pumpkin.
Vegetable Paella


Ingredients:
olive oil, onion, fresh garlic, long grain rice, stewed tomatoes, vegetable broth, carrot, paprika, eggplant, zucchini, fresh parsley

Directions:
In Dutch oven combine oil, onion, red pepper and garlic.
Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes].
Add rice.
Continue cooking 1 minute, stirring constantly, to coat with oil.
Add tomatoes, broth, carrots and paprika.
Bring to a boil.
Cover; reduce heat to medium low.
Cook 10 minutes, stirring once.
Add artichoke hearts, eggplant and zucchini.
Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes].
Add peas and parsley.
Continue cooking until heated through (3 to 4 minutes].
Serve!
Chicken Parmesan


Ingredients:
boneless skinless chicken breasts, egg, milk, mozzarella cheese

Directions:
Pre-heat your oven to 350 degrees.
In  the bottom of a 9×13 pan (or bigger if you have lots of chicken] spread a thin layer of sauce and set aside.
Place the chicken in a zip-top bag. Pound it out into cutlets. I had 3 large chicken breasts and each breast gave me about  3 pieces of chicken.
Mix the egg and milk in a shallow bowl.
Add the bread crumbs to a shallow bowl.
Pour about 1/4 inch deep of oil into a frying pan. When it’s hot dip the chicken in the egg then the bread crumbs. Fry on both sides until brown. (You do not need to cook them all the way.] Add the chicken to the baking pan.
Brown all the pieces of chicken. Pour the rest of the sauce over each piece of chicken.
Cover with foil and bake for 20 minutes.
After 20 minutes, remove the foil and add the mozzarella cheese. Bake uncovered for about 15 more minutes or until the cheese is melted.
Serve and enjoy!
Cheesy Chicken Lasagna


Ingredients:
evaporated milk, chicken, pepper, cheddar cheese, mozzarella cheese

Directions:
Cook the chicken and noodles first at the same time.
Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together].
Combine evaporated milk (don’t use fat-free version] and Ranch dressing in a 3 quart heavy saucepan.
Heat over low heat, stirring frequently until dry ingredients are dissolved.
Stir in chicken and pepper.
Simmer, uncovered, 25 minutes (don’t do any less], stirring frequently.
Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan.
Repeat layers again.
Bake at 350 for 35-40 minutes or until hot and bubbly.
Let rest 10 minutes before serving.
Frozen Mango and Mint Spiced Daiquiri


Ingredients:
fresh lime juice, Captain Morgan's spiced rum, mango, mint leaves, mango, mint sprig

Directions:
Put some crushed ice in a food processor or blender.
Add the lime juice, sugar syrup, rum, mango, and mint leaves and blend until smooth.
Pour into a large Champagne saucer (I used a sangria glass] and decorate with a mango slice and a mint sprig.
Easy Pasta Fagioli With Sausage


Ingredients:
olive oil, garlic cloves, onion, cannellini beans, tomato sauce, water, basil, medium pasta shells, parmesan cheese, crushed red pepper flakes

Directions:
Saute garlic and onion in olive oil in a large frying pan.
Add sausage and chop into small pieces. When browned transfer to a large pot.
Add the two cans of tomato sauce, the beans, the water, basil, salt and pepper.
Stir and bring to a boil.  Turn the heat to med low when it begins to boil and continue cooking for about 30 minutes stirring occasionally. If u want it thicker cook for about 2 hours or to your required thickness.
When done, pour over cooked pasta.
Sprinkle with parmasean cheese and if you like it a little spicy add crushed red pepper.
Freda2's Crockpot Chili Recipe


Ingredients:
lean ground beef, olive oil, chili powder, ground cumin, paprika, salt, cayenne, oregano, garlic cloves, beef bouillon cubes, water, chili beans

Directions:
Brown ground meat in 1 Tbsp of the olive oil over medium to high heat.  Drain.
Add 1 Tbsp of the olive oil to the bottom of the crock pot set on high heat.
Add chopped onions and minced garlic to oil in crockpot.
Add browned, drained ground meat.
Add all of the rest of the ingredients, EXCEPT beans.
Cook on low for 4-6 hours; then stir in chili beans.
Cook for another hour on low.
Serve w/corn chips, sour cream, chopped onion, shredded colby cheese, and sliced jalapenos if desired.
Pass the Tabasco if some like it hotter.
Enjoy!
Pumpkin Cookies


Ingredients:
shortening, sugar, egg, flour, raisins, molasses, baking soda, cinnamon, nutmeg, salt

Directions:
Preheat the oven to 375 f, Cream shortening and sugar together., Mix in pumpkin, egg, and molasses., Stir in dry ingredients, raisins and spices., Drop by the spoonful onto an ungreased baking sheet., Bake for 10 to 12 minutes.
Vegan Persimmon-Banana Cookies With Dark Rum Icing


Ingredients:
bananas, baking soda, sugar, egg substitute, warm water, flour, baking soda, cinnamon, clove, dried ginger, salt, walnuts, vanilla extract

Directions:
1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
2. Cream butter and sugar in mixer.
3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
4. Add dry ingredients (except nuts] and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
5. Preheat oven to 350F (or 330F for convection ovens]. Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.