xiaoxl/recipe_data huggingface dataset:
Chicken Jalfrezi


Ingredients:
garlic cloves, chicken thigh fillets, turmeric powder, onion, red chili powder, salt, tomatoes, ground cumin, ground coriander, ginger, fresh coriander

Directions:
heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion].
add the chicken, turmeric, chili powder and salt.
fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
add tomatos, cover and cook over medium heat for 20 minutes.
uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
serve hot with plain rice, pitas or naan bread.
Crab Cakes


Ingredients:
fresh herbs, cayenne, mayonnaise, egg, cracked pepper, unsalted butter, lemon

Directions:
Place crab meat, bread, cayenne and herbs into bowl and combine.
In another bowl, whisk together the mayo, mustard, egg and additional yolk.
Season with pepper to taste.
Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
Use only enough liquid to cause the mixture to just cling together; don't overwork.
Form into cake about 3 inches in diameter and 3/4 inch high.
Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
Before cooking, dip cakes into cracker crumbs to coat.
This prevents the crab meat edges from getting tough and chewy when sauteeing.
Heat butter in frying pan until foamy.
Add crab cakes, and let saute until browned on the bottom.
Turn them just once, and brown the other side.
Keep warm until all cakes have been sauteed.
Arrange on platter with wedges of lemon.
Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742].
the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.
Birria Recipe
Category: world-cuisine
By Cynthia

A blend of chiles and spices simmered with beef stew meat. Very delicious and served with cilantro, limes, and onion as condiments and Mexican rice or beans as side dishes.

Ingredients:
5  dried Anaheim chile peppers, stemmed and seeded
5  guajillo chile peppers, stemmed and seeded
water to cover
¼  onion
1 tablespoon mixed spices, or more to taste
1 tablespoon salt, or to taste
3 pounds cubed beef stew meat
6  bay leaves

Directions:
Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes. Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth. Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.

Prep time: 20 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 40 mins
Yields: 12 servings

Calories: 158.7
Fat: 6.6 g
Saturated fat: 2.5 g
Carbohydrates: 2.7 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 21.3 g
Cholesterol: 59.9 mg
Sodium: 630.4 mg
Melt-In-Your-Mouth Warm Lemon Pudding


Ingredients:
sugar, flour, salt, lemon juice, lemons, rind of, milk, butter

Directions:
Combine sugar, flour, salt, lemon juice and grated lemon rind.
Add egg yolks which have been well beaten, the milk and melted butter.
Last, fold in egg whites which have also been well beaten.
Put ingredients into a buttered 9" baking dish which has been set in a larger pan containing about 1" of hot water.
(both pans will go into the oven.] Bake for 45 minutes at 325 degrees F.
Remove baking dish at once from hot water and allow to cool before serving.
Ebichiri - Shrimp With Chili


Ingredients:
shrimp, garlic, salt

Directions:
Fry in a wok the cleaned shrimp (leave the tail on].
Put aside the shrimp and fry the garlic in the wok.
Add the hot sauce.
Add the shrimp. Season with salt and serve.
Dilled Potato Salad With Feta


Ingredients:
small red potatoes, red wine vinegar, fresh dill, dried dill, salt, pepper, red bell pepper, cucumber, green onion, feta cheese

Directions:
Place potatoes in largge pot, add water to cover. Bring to a boil. Cover, reduce heat, and simmer 25-30 minutes until tender. Drain, cool, and cut into quarters.
Whisk together vinegar, oil, dill, salt, and pepper. Pour over warm potatoes.
Stir in chopped bell pepper and green onions. Add cheese, toss to combine.
Cover and chill at least 2 hours.
Chicken Strips with Sweet and Sour Sauce


Ingredients:
boneless skinless chicken breasts, eggs, buttermilk, parmigiano-reggiano cheese, garlic powder, salt, black pepper, dried dill weed, margarine, butter, white vinegar, granulated sugar, Accent seasoning, ketchup, soy sauce, seasoning salt, garlic powder, water, tapioca starch, cornstarch

Directions:
Remove all fat from chicken breasts and discard.
Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
Cut chicken into 1 inch strips.
In a small mixing bowl, whisk together eggs and buttermilk.
In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
Preheat oven to 400 F degrees.
Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
Place chicken strips in a single layer on a baking sheet or cookie sheet.
Drizzle with melted margarine or butter.
Bake in preheated 400 F oven for 10 minutes.
Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
Serve with Sweet and Sour Sauce as a dip.
SAUCE-----------------.
In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
Add red food coloring and stir to blend.
In a small bowl, mix together cold water and tapioca starch until smooth.
While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.
Grillades
Category: everyday-cooking
By Karen Waters

A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.

Ingredients:
1 (3 pound) boneless beef chuck roast, cut into 1-inch cubes
kosher salt to taste
ground black pepper to taste
¼ teaspoon garlic powder, or to taste
⅓ cup all-purpose flour
½ cup vegetable oil
1 large green bell pepper, chopped
2  onions, chopped
1 cup diced celery
3 large cloves garlic, minced
¼ cup all-purpose flour
4 cups beef broth
3  bay leaves
1 teaspoon dried thyme
2 tablespoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 teaspoon salt
½ cup chopped fresh parsley leaves

Directions:
Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl. Dust beef with 1/3 cup flour and toss lightly to coat. Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes. Remove beef with slotted spoon; transfer to a bowl. Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes. Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low. Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily. Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes. Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.

Prep time: 25 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 35 mins
Yields: 8 servings

Calories: 455
Fat: 33.3 g
Saturated fat: 10 g
Carbohydrates: 15.2 g
Sugars: 2.3 g
Dietary fiber: 2.3 g
Protein: 23.5 g
Cholesterol: 77.5 mg
Sodium: 1193.3 mg
Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds
Category: salad
By Coastal Roots

Try a flavor from the beaches of the eastern shore. This refreshing yet hearty family recipe has been adopted into the families of all of our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck or pitch-in event. Give it a try!

Ingredients:
8 slices bacon
⅓ cup sunflower seed kernels
1 large head broccoli, cut into bite-size pieces
⅓ cup diced red onion
1 cup seedless red grapes, halved
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag. Combine broccoli, onion, and grapes in a bowl. Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours. Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 326.7
Fat: 29 g
Saturated fat: 4.8 g
Carbohydrates: 12.5 g
Sugars: 8 g
Dietary fiber: 2 g
Protein: 6.3 g
Cholesterol: 20.5 mg
Sodium: 382.4 mg
Rhubarb Custard Pie With Streusel Crumb Topping


Ingredients:
rhubarb, sugar, flour, salt, eggs, vanilla, flour, sugar, butter

Directions:
Prick pie shell with fork and bake at 450 for 5 minutes.
Combine rhubarb, flour, salt,sugar, and let sit for 15 minutes.
Beat eggs slightly and add vanilla.
Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
Topping:
Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
Sprinkle over pie.
Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.
Spicy Peach Chutney


Ingredients:
onion, vinegar, brown sugar, salt, garlic clove, fennel, black mustard seeds, ground cumin, cinnamon

Directions:
Heat the oil over medium fire, and add whole spices.
cook a few minutes, until the mustard seeds start to pop.
add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much].
add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
lower heat and cook until  sticky.
watch and stir, you don't want it to burn, just reduce and get more tight.
you could can to extend the deliciousness, or store in fridge for several days.
Chicken Tacos With Spicy Grape Salsa


Ingredients:
red seedless grapes, red onion, fresh cilantro, fresh lime juice, chicken

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, combine grapes, onion, jalapeno, cilantro and lime juice; season with salt and pepper.
Place taco shells on a baking sheet and heat in oven for 3 to 4 minutes.
Warm chicken by placing in the microwave for 30 seconds; stir in 1/2 cup of the grape salsa.
To serve, divide chicken among taco shells and top with grape salsa.
Finally! Blondies Like They Should Be


Ingredients:
margarine, brown sugar, vanilla, eggs, flour, baking powder

Directions:
Preheat oven to 350 degrees Fahrenheit.
Melt margarine in a glass mixing bowl, in the microwave. ("Zap" on LOW power until it looks melted].
Stir in brown sugar; add vanilla; add eggs.
Stir in flour and baking powder; stir in chocolate chips.
Spread/pour batter into a 9 x 13" baking pan.
Bake 19 minutes. (Until toothpick inserted 2" from edge comes out clean]Blondies will firm as they cool.
Cool completely in pan on a wire rack.
Variations:
Sometimes I substitute the 3/4 cup chocolate chips for 1/2 cup butterscotch chips. I think that too much of the butterscotch flavor can be overpowering.
My second idea is a little more unconventional as far as blondies go. Omit the chocolate chips, stir in some cinnamon, allspice and ginger.
Spiked Spanish Coffee


Ingredients:
lemon wedge, granulated sugar, Cointreau liqueur, brandy, coffee

Directions:
Dampen rim of 10 oz glass or mug with lemon wedge& then dip into sugar., Warm cointreau, pour into glass& ignite., Add brandy, coffee& tia maria., Top with dollop whipped cream.
Preacher's Chocolate Cake


Ingredients:
brown sugar, granulated sugar, shortening, eggs, all-purpose flour, baking soda, buttermilk, boiling water, vanilla

Directions:
Cream together sugars and shortening till light and fluffy.
Add 2 beaten eggs mixing well.
In separate bowl sift together flour, baking soda, cocoa.
Add to creamed mixture in thirds, alternating with soured milk.
Beat well after each addition.
Fold in boiling water and vanilla.
Pour into 2 greased and floured 9" round cake pans.
Bake in preheated 350º oven 18-24 minutes or until toothpick inserted comes out clean.
Skinny Seven Layer Dip
Category: appetizers-and-snacks
By LED87

The traditional 7 layer dip can be rather fattening, so here is a fresher, lighter alternative. It requires a tad more work, but I assure you it is worth it! I always have people asking for this recipe.

Ingredients:
1 (8 ounce) container fat-free sour cream
2 cloves garlic, minced
1  fresh jalapeno pepper, finely diced
1 tablespoon chopped fresh cilantro  (Optional)
1 (1 ounce) packet taco seasoning
5 dashes hot pepper sauce
1  lemon, juiced
2  avocados - peeled, pitted, and mashed
3 cups shredded lettuce
1 (15 ounce) can black beans, rinsed and drained
2 (11 ounce) cans Mexican-style corn, drained
1 cup chunky salsa
1 cup shredded Mexican cheese blend
1 (2.25 ounce) can sliced black olives, drained
¼ cup sliced green onions
1  Roma (plum) tomato, chopped

Directions:
Mix together the sour cream, garlic, jalapeno pepper, cilantro,  , hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended. In another bowl, mash the avocado with the remaining lemon juice; set aside. Spread the shredded lettuce over a 12-inch serving platter. Layer the black beans evenly on top, followed by the Mexican-style corn. Spread the prepared sour cream mixture over the corn. Gently spread the avocado mixture on top of the sour cream. Pour the salsa evenly over the avocado mixture. Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

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

Calories: 63.1
Fat: 2.9 g
Saturated fat: 1 g
Carbohydrates: 7.9 g
Sugars: 1.1 g
Dietary fiber: 2.1 g
Protein: 2.6 g
Cholesterol: 4.2 mg
Sodium: 239 mg
Low Fat Creole Style Black Eyed Peas


Ingredients:
black-eyed peas, water, low sodium chicken broth, diced tomatoes with juice, celery, onion, garlic cloves, chili powder, ginger, bay leaves, parsley, black pepper

Directions:
HEAT 2 1/2 cups water and dried black-eyed peas; once at FULL BOIL, continue boil for two minutes, REMOVE from heat, cover and let stand for 1 hour.
Then DRAIN whatever water remains and allow peas to sit uncovered.
In another saucepan, COMBINE 1 cup water, chicken broth, finely diced onion, finely diced celery, parsley and 2 cans (400g]/3 1/2 cups Diced Italian Tomatoes in juice, mustard, chilli pepper, ginger, black pepper and bay leaves; Bring to a BOIL.
ADD cooked black-eyed peas.
COVER and simmer on LOW for 1 hour and 45 minutes; STIR occasionally; If liquid is evaporating too quickly, you can add more water to make sure peas are covered with tomato/water mixture.
ENJOY!
NOTE: Is well worth the time to make and freezes WELL!
NOTE: Remove Bay leaves before serving.
NOTE: If canned tomatoes do not contain seasoning such as dry Italian seasoning, would suggest you add about 1 tbsp dry Italian seasoning, but is personal preference.
NOTE: I serve in tortilla wrap with rocket, feta and Golden Door Recipe - Chilli Sauce.
Ww 2 Points - Candied Sweet Potato With Pineapple


Ingredients:
sweet potatoes, Splenda granular, ground cinnamon

Directions:
Preheat oven to 425ºF.
Coat a 2-quart casserole dish with cooking spray.
Place potatoes in prepared dish.
In a small bowl, combine crushed pineapple, Splenda and cinnamon; add to potatoes and toss until well mixed.
Bake, stirring after 30 minutes, until sweet potato mixture is bubbly, about 45 minutes. 2 Points yields about 1/2 cup per serving.
Cheddar and Onion Rye Rolls


Ingredients:
active dry yeast, water, bread flour, sugar, molasses, canola oil, salt, cheddar cheese, yellow onion

Directions:
Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little  rough], about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth,  2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.] Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!
Slow Cooker BBQ Beef Brisket
Category: everyday-cooking
By Christina Tabaretti

Very easy, tender, and tasty brisket. For a small brisket, use 1 jar pickles. Be sure to trim brisket well. Dump in the dill pickle spears, juice and all! Just trust me on this one; the pickles cook down to almost nothing and the juice makes the meat super-tender!

Ingredients:
1 (6 pound) beef brisket, trimmed of fat
2 (16 ounce) jars dill pickle spears
1 (18 ounce) bottle barbeque sauce

Directions:
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce. Cook on High until beef shreds easily with 2 forks, about 6 hours.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 6 hrs 10 mins
Yields: 16 servings

Calories: 273.8
Fat: 14.7 g
Saturated fat: 5.6 g
Carbohydrates: 13.7 g
Sugars: 8.9 g
Dietary fiber: 0.9 g
Protein: 20.3 g
Cholesterol: 69.2 mg
Sodium: 1118.7 mg
Chicken, Cranberry and Gorgonzola Salad


Ingredients:
romaine lettuce, chicken breast, gorgonzola, dried cranberries, walnuts

Directions:
Chop up lettuce place in bowl
Add in gorgonzola, cranberries, walnuts and raspberry vinaigrette then toss till coated.  Chill for about 20 minute before serving.
Decadent Cheesecake Pops or Balls


Ingredients:
cream cheese, sugar, sour cream, vanilla extract, eggs, graham cracker crumbs, shortening

Directions:
Line A 9 inch springform or metal pan with parchment paper and coat the paper and sides of the pan with spray.
Beat cream cheese and sugar until smooth. Beat in sour crean and vanilla until blended.
Add eggs and beat on low speed just until combined. Pour into prepared pan.
Place pan on baking sheet and bake at 350 for 45-50 minutes until center is almost set. Cool on a wire rack for 10 minute then carefully run a knife around edge of pan to loosen. Cool for 1 more hour, cover and freeze overnight.
Remove from freezer and let stand for 30 minute then place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake, roll each ball in the crumbs and insert a stick, place on waxed paper in the freezer for 1 hour.
In a microwave, melt vanilla chips and shortening at 70% power, stir until smooth( I do this first 30 seconds, stir, then if not done 10 seconds and stir again until melted, you don't want to over-melt!], place toppings in bowls. Dip balls in melted chips then roll in topping of choice. Let cool and store in the refridgerater.
Enjoy!
Skinny Pumpkin Spice Muffins with Walnut Streusel
Category: bread
By Christine Skari

These are everything you'd want a muffin to be: moist, dense, bursting with flavor, and topped with a tasty streusel. Optional: drizzle with powdered sugar mixed with milk for a touch of sweetness.

Ingredients:
2 cups whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon salt
1 (15 ounce) can pumpkin puree
3  egg whites
1  egg
1 cup white sugar
½ cup brown sugar
⅓ cup olive oil
2 teaspoons vanilla extract
¼ cup packed brown sugar
2 tablespoons butter, diced
2 tablespoons oats
¼ cup chopped walnuts
2 tablespoons all-purpose flour

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins. Sift together whole wheat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Combine pumpkin puree, egg whites, and egg in a large bowl; beat with an electric mixer until combined. Mix in white sugar, brown sugar, olive oil, and vanilla extract. Slowly add flour mixture to the pumpkin mixture, stirring until just combined. Fill the prepared muffin cups a little more than 1/2 full with batter. Combine brown sugar, diced butter, oats, walnuts, and flour for the streusel in a small bowl. Use a fork or your hands to combine until mixture resembles rough crumbs. Divide crumbs evenly amongst the muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 muffins

Calories: 166.3
Fat: 5.3 g
Saturated fat: 1.2 g
Carbohydrates: 28.1 g
Sugars: 15.8 g
Dietary fiber: 2.1 g
Protein: 3 g
Cholesterol: 9.4 mg
Sodium: 199.4 mg