xiaoxl/recipe_data huggingface dataset:
Challah Bread


Ingredients:
water, sugar, active dry yeast, bread flour, egg, salt

Directions:
Pour the water into a large bowl. Dissolve the sugar in the water and then add the yeast. Let stand for about 10 minutes until bubbly.
Mix in 1 cup of the flour and mix to form a slurry. Add the egg, oli and salt and mix to incorporate into the mixture. Gradually add more flour until too hard to stir then add more kneading by hand until you have a very slightly sticky ball of dough. Turn the dough out onto a floured surface and knead for about 5 to 10 minutes until the dough is smooth and elastic.
Place into an oiled bowl and cover with a damp kitchen towel (or plastic wrap] for about 1 1/2 hours or until it has doubled in volume.
Knead the dough a second time (but for much less time] and then shape into loaves. I divide the ball into two, then each half into three and braid them forming two braided loaves.
Place the loaves on a greased cookie sheet or baking stone and cover again, this time for about 45 minutes until doubled again.
About 15 minutes before the end of the second rise, preheat the oven to 350. Bake for 22-25 minutes or until they sound hollow when tapped on the bottom. You can brush the loaves with an egg wash and coat with sesame or other seeds if you wish or leave without a glaze for a more rustic look. These loves are always the hit of any meal! Enjoy!
Khoresht-E Hulu (Persian Peach Stew)


Ingredients:
chicken legs, onion, olive oil, turmeric, paprika, rose water, ground cardamom, cumin, cinnamon, lime juice, brown sugar, nectarines, saffron

Directions:
Trim fat and skin from chicken and chop into bite-sized pieces.  Heat in a nonstick pan until lightly browned.  Add the olive oil and onions.  Cook over medium heat until the onion is transluscent.  Add rosewater, cardamom, cumin, cinnamon and salt/pepper to taste.  Add 1 cup water and stir.  Cover and simmer over low heat for about 30 minutes, stirring occasionally.
Mix the lime juice, sugar and saffron (if using] and stir into the chicken.  Cover and simmer 30-45 minutes longer.
Wash the peaches or nectarines.  Remove pits and cut into small wedges.  Carefully stir into the chicken, cover and simmer 20-30 minutes longer.
Taste and adjust the seasoning.  Serve hot with steamed long-grain or basmati rice.
Catfish Sandwiches (Ww)


Ingredients:
catfish fillets, romaine lettuce, hamburger, tomatoes, pickle, onion

Directions:
Sprinkle catfish with the seaoning.
Spray Pam in a grill pan and set over medium high heat; place catfish in pan and cook until done (2-5 minutes per side].
Layer lettuce, catfish fillet and tartar sauce along with other optional sandwich fixings on each bun.
Rava Ka Ladoo


Ingredients:
rava, coconut, powdered sugar, ghee, cardamom

Directions:
Take a frying pan.
Add 2 teaspoon ghee.
Add 1 cup rava (suji].
Fry it till 5 minutes with low flame.
Add 1 cup grated coconut.
Add 1 cup sugar powder.
Add dry fruits (according to your wish].
Add elaichi powder.
Mix it well.
After that make small ladoos (muffins].
Tartar Sauce


Ingredients:
mayonnaise, Worcestershire sauce, onion, parsley

Directions:
"Mix all ingredients: cover tightly and refrigerate for an hour or so for flavors to blend."
Chocolate and Blackberry Shortbread


Ingredients:
unsalted butter, plain flour, cocoa powder, cornflour, icing sugar, vanilla extract, fresh blackberries, salt, plain flour

Directions:
Preheat oven to 325F and grease and line an 8x8 inch square pan.
Make the shortbread first: Place the butter, flour, cocoa powder, cornflour, icing sugar and vanilla into a large bowl, or the bowl of your stand mixer and mix until you have moist crumbs, about 2 minutes on medium speed.
Tip the shortbread crumbs into your prepared pan and press into the tin until flat and level.
Place in the oven for 15-20 minutes until slightly crisp on top - it will also look slightly lighter than before baking.
Whilst the shortbread layer is baking, place the condensed milk, egg yolks, pureed blackberries, salt and flour into a large bowl and beat on medium speed until light and smooth, about 1 minute.
When the shortbread is done, pour the blackberry mixture on top and place in the oven for 25-30 minutes until lightly golden around the edges and an inserted skewer comes out with just a tiny amount of mixture on - the middle will still wobble ever so slightly.
Leave to cool completely in the tin, then slice into 12-16 bars. Garnish with a fresh blackberry and a dusting of icing sugar, if desired.
Bars will keep in an airtight container, at room temperature for 2 days.
Salsa Costena
Category: appetizers-and-snacks
By S.B.

This exciting salsa is bursting with flavor! If costeno chile peppers are not available, try substituting de arbol peppers -- they work just as well! This spicy salsa is great with fish, meat or chicken.

Ingredients:
6  costeno amarillo chile peppers
½ pound tomatillos, husked
1 clove garlic
½ cup chopped onion
⅓ cup chopped fresh cilantro
½ teaspoon salt

Directions:
In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside. Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain. Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth. Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 cup

Calories: 23.4
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 4.6 g
Sugars: 2.2 g
Dietary fiber: 1.9 g
Protein: 1 g
Sodium: 151.5 mg
Gypsy Soup


Ingredients:
pearl barley, water, salt, olive oil, onion, garlic, flour, wine, soy sauce, paprika, thyme, cumin, cayenne, pepper, potatoes, carrots, green beans, broccoli florets, cabbage, celery, red pepper flakes, corn, fresh spinach

Directions:
Place the barley into small pot along with 1 1/2 of water and 1/2 tsp of the salt.
Bring to a boil and reduce over low heat for approx 40 minutes or until most of the water is absorbed - set aside.
Heat the olive oil over medium heat, add onion, garlic and cook for approx 3 minutes sprinkle with flour and continue to cook for approx 6 minutes until you get a nice tan color add 4 cups of water, wine, soy sauce and add all your spices - add the remainder of all the vegetables and cook over low heat for 45 - 60 minutes adding chicken stock occasionally so the soup doesn't become to thick.
Lucky Bear Cookies (Cut-Out)


Ingredients:
flour, baking powder, butter, egg, sugar, cocoa powder, milk, chocolate

Directions:
In a big bowl combine flour and baking powder. Add butter in small pieces together with the egg and sugars.
Using your hand mixer first and then your hands knead dough until smooth. Divide and add cocoa and milk to one half of the dough.
Wrap both doughs into cling film and refrigerate for 30 minutes.
On a lightly floured surface roll out the brown dough to about 3 mm thickness (0.1 inch]. Cut out 8 circles of 8 cm/ 3 inches in diameter. These will form the bears' heads.
If you have brown dough left over (scraps] use it to form 16 small circles, which will be the bears' pupils. If you dont have dough left over use chocolate later on to decorate the bears' eyes.
Now roll out the white dough to the same thickness and cut out 24 circles of 4 cm/1.5 inches in diameter. These will be the bears' ears and noses. Also cut out 16 circles of about 2 cm/0.75 inches in diameter for the eyes.
Place two eyes on each big brown circle and then place a pupil on each eye if you have it.
Then place two ears on the side of each big brown circle (underneath the brown dough] and also place one nose in the centre of each.
Once your bears are assembled, place them on a paper-lined baking sheet and bake at 180°C/350°F in the preheated oven for about 10 minutes or until crisp and lightly browned around the edges.
Allow to cool completely (on a wire rack] and then decorate to your liking. I used dark chocolate to draw a bear's mouth on each white circle (see pic]. Let dry and then wrap or store in an airtight box.
Classic Cottage Breakfast


Ingredients:
low fat cottage cheese, low-fat granola, banana, mixed berry, honey

Directions:
SPOON cottage cheese into small serving bowl (if so desired squirt a little honey and mix well]; sprinkle with granola.
TOP with bananas and berries.
Special Extra
The beauty of this dish is that you can cut up virtually any fruit you have on hand to serve with the cottage cheese. For extra flavor and crunch, try sprinkling with your favorite Cereal. (My favorite ceral is POST Cranberry Crunch].
Salt & Vinegar Roasted Potatoes


Ingredients:
russet potatoes, extra virgin olive oil, fresh ground pepper, white vinegar, kosher salt

Directions:
Preheat oven to 450ºF and place a rack in the upper third of the oven.
Toss potatoes in a large roasting pan with oil and pepper.
Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.
Orange Beets


Ingredients:
beets, butter, lemon juice, salt, pepper

Directions:
Leaving root and 1 inch of stem on beets, trim tops and scrub with a brush.
Place in a large saucepan, cover with water.
Bring to boil, cover, reduce heat, and simmer for 1 hour or until tender.
Drain and rinse with cold water.
Drain, cool.
Trim off beet roots, rub off skins.
Cut beets into cubes to measure 3 1/2 cups.
Melt butter in a large nonstick frypan over medium heat.
Add beets, rind, and next 4 ingredients, (rind through pepper.] Bring to boil, cook until liquid is the consistency of a thin syrup (about 12 minutes], stirring occasionally.
Sprinkle with almonds.
Quick Vietnamese Fish in Caramel Sauce


Ingredients:
red snapper, onion, garlic cloves, dark soy sauce, brown sugar, fish sauce, fresh lime juice, fresh ground black pepper

Directions:
Combine soy sauce, brown sugar and fish sauce, set aside.
Heat 1 tablespoons oil in skillet over high heat. When hot, cook fish skin side down 2 minutes, or until lightly browned. Turn and cook one minute, then remove from skillet.
Reduce heat to medium and add remaining 1/2 Tbsp oil. Add onion, cook 2 minutes or until wilted and just beginning to brown. Add garlic, cook one minute. Add soy sauce mixture, stir well. Return fish to skillet and cook 2-3 minutes, or until sauce is dark and syrupy. Top with lime juice and black pepper.
Serve with steamed rice and vegetables (sauteed greens are good here!].
Skinny Enchilada Casserole
Category: world-cuisine
By lnicoletoliver

This skinny enchilada casserole is a quick and easy recipe. Plus, you can substitute 1/2 of the cheese to the lower-fat Cheddar cheese and cut even more calories. Bon appetit!

Ingredients:
¾ pound lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can  98% fat-free condensed cream of mushroom soup
1 (10.75 ounce) can  98% fat-free condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
10 (6 inch) corn tortillas, torn into bite-sized pieces
12 ounces shredded Cheddar-Monterey Jack cheese blend
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside. Mix mushroom soup, chicken soup, and tomatoes together in an electric blender. Add to ground beef mixture. Layer pieces from 5 to 6 tortillas, 1/2 of the beef mixture, and 1/2 of the Cheddar-Monterey Jack cheese in the casserole dish. Repeat layers, ending with cheese. Bake in the preheated oven until golden and bubbly, about 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 10 servings

Calories: 293.9
Fat: 16.6 g
Saturated fat: 10 g
Carbohydrates: 19.7 g
Sugars: 1.2 g
Dietary fiber: 2.6 g
Protein: 16.7 g
Cholesterol: 58.2 mg
Sodium: 793.8 mg
BBQ Chicken Sandwiches
Category: main-dish
By Sarina

This is a wonderful BBQ chicken sandwich with homemade sauce. A perfect party food. You can use leftovers to make pizza.

Ingredients:
2 (4 pound) whole chickens, cut up
1 ½ cups ketchup
¾ cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
¼ cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12  hamburger buns
3 cups prepared coleslaw  (Optional)

Directions:
Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks. In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle. When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 12 servings

Calories: 662.1
Fat: 29 g
Saturated fat: 7.2 g
Carbohydrates: 51.4 g
Sugars: 19.8 g
Dietary fiber: 2.7 g
Protein: 47.9 g
Cholesterol: 136.8 mg
Sodium: 956.2 mg
Southern-Style Banana Muffins


Ingredients:
flour, baking powder, baking soda, salt, egg, sugar, butter, bananas

Directions:
preheat oven to 375F., Combine flour, baking powder, baking soda and salt in bowl., Beat together egg, sugar, butter, and mashed bananas in another bowl., Add to dry ingredients, and stir until just moistened., Fill greased muffin cups three quarters full.
Saag Chicken


Ingredients:
skinless chicken pieces, spinach, water, gingerroot, garlic cloves, onions, crushed tomatoes, salt, cayenne pepper, ground coriander, turmeric powder, whole cloves, cardamom pods, water, milk, garam masala, butter

Directions:
Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
Put the spinach in a pot, add 1/4C water.
Bring to the boil and remove from heat.
When cool, grind very well (almost to a paste] in blender and set aside.
Heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions.
Fry until lightly brown.
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
Sprinkle with 1 tbs water.
Cook for 10 minutes on a low heat.
Add chicken and milk to the pan.
Simmer until the chicken is tender (about 10 minutes].
Add spinach and garam masala to the pan.
Cook until spinach starts sticking to the pan (about 15 minutes].
Remove from heat, add butter and cover until ready to serve with rice.
Oreo Funfetti Marshmallow Cookies


Ingredients:
plain flour, cocoa powder, bread flour, cornflour, salt, baking soda, mini marshmallows, unsalted butter, eggs, caster sugar, light brown sugar, vanilla extract

Directions:
No need to preheat the oven yet, this dough needs to chill.
Place the three flours, cocoa powder, salt and baking soda into a medium sized bowl and stir until combined.
Add in mini marshmallows, crushed Oreo's, sprinkles and chocolate buttons and stir until all are covered in flour.
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2 mins on med-high speed.
Add in eggs and vanilla, scraping sides as necessary, and mix until well combined and smooth, 1 min on med-high speed.
Add in melted chocolate and 1tbsp of the flour mix and mix on low until combined.
Tip in the rest of the flour mix and combine on low until a dough forms.
Tip dough into a medium sized bowl, cover with cling film and place in the fridge for at least 6 hours, overnight if possible.
Once chilled, preheat the oven to 350F and line 3 baking trays.
Using a 1.5tbsp cookie scoop, place dough balls on trays, 2 inches apart. Flatten dough balls ever so slightly with your hand to stop them rolling off.
Place in the oven for 9-10 minutes, until risen slightly, soft in the middle, but a little drier around the edges.
Leave to cool on the trays completely.
Once cool, cookies will keep in an airtight container, at room temperature, for a week.
Chocolate-Banana Croissant Panini


Ingredients:
"banana"

Directions:
Preheat an electric panini maker to medium.
Lay the bottom half of each croissant, cut side up, on a clean work surface.
Sprinkle with about two-thirds of the chocolate, dividing equally.
Arrange the banana slices on top, then sprinkle with the remaining chocolate.
Place the top half of each croissant, cut side down, on top.
Place the sandwiches on the preheated panini maker and close the lid. Cook until the chocolate is melted and the tops are golden, 5 to 7 minutes.
A Little Fruity Martini


Ingredients:
fresh lemon juice, vodka, strawberry, black raspberries

Directions:
Pour all ingredients into a martini shaker filled with ice.
Then Shake -- Shake -- Shake and pour into a martini glass with a few black raspberries on the bottom and a strawberry hanging on the side.
Cheers!
Coconut Pie - Makes Its Own Crust


Ingredients:
butter, sugar, eggs, milk, fat-free buttermilk, self-rising flour, coconut

Directions:
Preheat oven to 350 degrees.
Cream sugar and butter together until creamy.
Add eggs, one at a time, beating after each addition.
Add milk, buttermilk, and lemon extract and beat until blended.
Add flour and coconut and beat just until well mixed.
Pour batter into two regular 9-inch pie pans or one deep dish 9-5/8-inch pie pan.
Bake 30-40 minutes until crust forms on top, and pie is set in center and lightly browned on top.
Cool and cut into slices.
Serve at room temperature.
Indian-Spiced Quinoa With Raisins and Pine Nuts


Ingredients:
quinoa, olive oil, shallots, fresh ginger, ground cardamom, ground coriander, ground cumin, cayenne, golden raisin, pine nuts, fresh parsley leaves

Directions:
Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.
Thai Panang Curry (Gourmet Style )


Ingredients:
coconut milk, red curry paste, brown sugar, crunchy peanut butter, red pepper flakes, salt, pepper, rump steak, canola oil, Chinese five spice powder, water, sea salt, water chestnuts, bamboo shoots, red bell pepper, green bell pepper, broccoli, sugar snap peas, carrot, mushrooms, of fresh mint, Thai basil, garlic clove, canola oil, lime wedge

Directions:
In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
Saute all your meat ingredients and set aside.
Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
When ready to serve, mix in Basil and Mint.
Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice] and for noodle just scramble with noodles in pan or wok with a little oil.  Serve with lime wedges and enjoy!
(if you prefer more heat add more red chili  I like mine to burn].
Chef John's Classic Macaroni Salad
Category: salad
By Chef John

Whether it's sitting next to some smoky ribs or just a humble hot dog, this deli-style macaroni salad will always be a crowd favorite, as long as you pay attention to a few key details.

Ingredients:
1 cup mayonnaise  (Optional)
¼ cup white vinegar
2 tablespoons Dijon mustard
2 teaspoons kosher salt, or more to taste
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1 tablespoon white sugar, or more to taste
1 cup finely diced celery
¾ cup diced red bell pepper
½ cup grated carrot
½ cup chopped green onions, white and light parts
¼ cup diced jalapeno pepper
¼ cup diced poblano pepper
1 (16 ounce) package uncooked elbow macaroni
1 tablespoon mayonnaise  (Optional)
1 tablespoon water  (Optional)

Directions:
Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress. Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky. Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni. Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

Prep time: 20 mins
Cook time: 8 mins
Total time: 4 hrs 33 mins
Yields: 12 servings

Calories: 294.5
Fat: 16.1 g
Saturated fat: 2.4 g
Carbohydrates: 32 g
Sugars: 3.2 g
Dietary fiber: 1.9 g
Protein: 5.4 g
Cholesterol: 7.4 mg
Sodium: 508.1 mg
Pipian Verde - Mexico


Ingredients:
garlic cloves, peppercorns, serrano chilies, jalapeno chile, salt, epazote leaves, oregano

Directions:
Cut pork in 1 to 1 1/2 inch pieces and put with garlic and peppercorns in water to cover. Cook until just tender. Do not overcook as pork will continue cooking in sauce. Reserve pork stock. (A pressure cooker works well for cooking the pork.].
Roast tomatillos and chiles in roasting pan until well cooked, up to 30 minutes. In saucepan, put 1 tablespoon lard or oil. Add pumpkin seeds and cook until puffy.
Put roasted tomatillos, chiles, pumpkin seeds and 2 cups of the pork stock in blender until mixture is smooth. Don't strain.
Put remaining oil in deep pot and heat. Add tomatillo mixture, lower the heat to medium and add salt and the epazote (or oregano]. If sauce is too thick, add a little more stock. Add pork and cook an additional 10 minutes. Don't worry if the sauce curdles somewhat. It should do that.
Serve with fresh corn tortillas and rice and beans as side dishes.
Note: Chicken or shrimp can be substituted for pork. Pork chops or pork loin also can be used; if so, grill or cook separately and make the sauce with chicken stock.
Makes 8-10 servings.
Summer Berry Salad with Salmon
Category: seafood
By SunnyDaysNora

The perfect dish for hot days--fresh blackberries, raspberries, and strawberries tossed with green leaf lettuce, salmon, and a drizzle of honey mustard dressing make for a simple and refreshing meal.

Ingredients:
8 cups washed and chopped green leaf lettuce
12 ounces cooked and chilled salmon, flaked into bite-sized chunks
1 cup fresh blackberries
1 cup fresh raspberries
1 cup sliced fresh strawberries
⅓ cup honey mustard dressing

Directions:
Combine lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl and toss gently to combine. Drizzle salad with dressing and toss gently to coat.

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

Calories: 267.8
Fat: 13.7 g
Saturated fat: 2.1 g
Carbohydrates: 18.7 g
Sugars: 11.1 g
Dietary fiber: 6.4 g
Protein: 19.5 g
Cholesterol: 43.1 mg
Sodium: 180.7 mg