xiaoxl/recipe_data huggingface dataset:
Uncle Bill's Barbecue Tandoori Chicken


Ingredients:
skinless chicken pieces, tomato paste, garlic, hot red pepper flakes, chili pepper, plain yogurt, ground cumin, salt, curry powder, saffron strands, olive oil

Directions:
Remove all skin and fat particles from chicken pieces and discard.
Using a sharp knife, make several incisions about 1/4" deep in each chicken piece.
In a large mixing bowl, combine tomato paste, ginger, minced garlic, pepper flakes, chili pepper, yogurt, coriander, cumin, salt curry powder, saffron strands and olive oil; mix well.
Add chicken pieces to mixture and turn to coat on all sides.
Cover and marinate chicken for at least 5 hours or overnight; keep in the refrigerator.
Spray barbecue grill with a no-stick vegetable spray.
Preheat barbecue to medium-hight heat.
Place chicken pieces directly on grill.
Barbecue on medium-high heat for 20 to 25 minutes, turning once.
While barbecuing, baste chicken with any left over sauce.
To ensure that the chicken is fully cooked, take a knife and cut into the thickest piece of chicken; there should be no pink showing.
Serve hot or cold.
Saffron strands may be purchased at most super markets.
I do not use saffron powder.
If desired, leave the skin on the chicken pieces.
You may also make this recipe using all chicken breasts, (boneless or bone-in].
Italian Breaded Tilapia


Ingredients:
parmesan cheese, garlic powder

Directions:
Preheat oven to 400 degrees F.
Mix breadcrumbs, parmesan cheese, and garlic powder in a quart size ziploc bag.
Pour Italian dressing in a different quart size ziploc bag.'.
Place tilapia, one piece at a time, into the bag with Italian dressing and shake.
Then put in the bag with the breadcrumb mixture and shake.
Repeat with other fillets. Mound any unused breading on top of fish.
Bake in 400 degree oven for 20 minutes, until fish is done and topping is browned.
Richmond Plaza Baptist Church Baked Corn


Ingredients:
margarine, yellow cornmeal, whole kernel corn, green chilies, eggs, sharp cheddar cheese

Directions:
Melt margarine in a 1 1/2 quart baking dish.
Mix remaining ingredients in a bowl and pour into the baking dish.  Bake 1 hour at 350 degrees.
Carrot Soup With Basil Pesto Swirl


Ingredients:
extra virgin olive oil, onion, shallot, curry powder, carrots, potato, garlic clove, salt, black pepper, chicken broth, nutmeg, fresh basil, parmesan cheese, pine nuts, extra virgin olive oil

Directions:
Basil Pesto: In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper.
With motor running, add oil in thin steady stream. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze.].
In Dutch oven, heat oil over medium heat; fry onion, shallot, carrots, potato, garlic, salt, pepper and curry powder stirring occasionally, until softened and golden, about 10 minutes.
Add chicken broth and bring to boil.
Cover, reduce heat and simmer to blend flavours, about 40 minutes.
Ad nutmeg. Let cool slightly.
Using immersion blender or in batches in blender, puré soup until smooth. Add water to thin if desired.
(Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.
When ready to serve; reheat. Ladle into bowls; swirl 1 tsp pesto into each.
Chewy Almond Chex Mix


Ingredients:
coconut, Karo light corn syrup, butter, sugar, baking soda, salt

Directions:
In a large bowl add the Rice Chex, shredded coconut and sliced almonds, put to the side.
In a dutch oven combine the Karo corn syrup, butter, sugar, and salt and cook on medium heat, stiring constantly until the mixture comes to a boil.
Remove the mixture from the heat and add the baking soda and almond extract, stir until combined. (The mixture will get frothy and will expand in size, this is normal and what you want].
Add your reserved dry ingredients to your wet mixture and stir lightly until the ingredients are combined.
Spread the combined mixture onto waxed paper on your counter top.
Allow mixture to cool for 1 hour or until the mixure is able to be packaged. (Or at least until your patience runs thin and you have to have just a nibble].
Jumbo Shrimp With Cilantro Mayonnaise


Ingredients:
jumbo shrimp, tomato paste, fresh lemon juice, garlic cloves, mayonnaise, red onion, fresh cilantro, fresh lemon juice

Directions:
Mix the marinade ingredients together in a bowl.  Add the shrimp to the marinade and toss to coat evenly.  Cover and refrigerate for two hours, if time permits.
Mix the mayonnaise ingredients together, cover, and refrigerate until required.
Thread four shrimp onto each skewer and cook them on a prepared grill for 4-5 minutes on each side, turning them once.  To serve, remove shrimp from skewers, if preferred, and serve with the cilantro mayonnaise.
Faux Potato Salad With Cauliflower


Ingredients:
cauliflower, Dijon mustard, mayonnaise, white wine vinegar, cracked black pepper, purple onion, hard-boiled egg, green onions, bacon, celery

Directions:
Place chopped cauliflower into a medium bowl with 1/4 cup of water. Cover with plastic wrap and cook in microwave, on high for 4 1/2 minutes.
Drain cauliflower and place into ice water bath to stop cooking and chill.
Meanwhile, in a large bowl, combine dressing ingredients and mix well.
After 5 minutes or so, the cauliflower should be chilled. Drain well, then dry between a few layers of paper towels. You don't want any water to water down your dressing.
Add the cauliflower to the bowl of dressing and combine.
Garnish with mix ins. Stir to combine before serving.
Summertime Sweet Pickles
Category: side-dish
By LIZ1888

This easy recipe gives you a great way to save a bountiful crop of cukes! Your fresh cucumbers will taste great this way. This classic method is popular with all age groups.

Ingredients:
1 cup apple cider vinegar
⅛ cup salt
1 cup white sugar
¼ teaspoon ground turmeric
½ teaspoon mustard seed
2 pounds cucumbers
2  sweet onions

Directions:
In a small saucepan at medium-high heat, combine cider vinegar, salt, sugar, tumeric and mustard seed. Bring to a boil and let cook for 5 more minutes. Meanwhile, slice cucumbers and onion. Loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. Pour hot liquid over the vegetables in the container. Refrigerate for 24 hours and enjoy! Keep refrigerated.

Prep time: 10 mins
Total time: 21 hrs 40 mins
Yields: 1 quart

Calories: 140.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 33.5 g
Sugars: 27.5 g
Dietary fiber: 1.8 g
Protein: 1.3 g
Sodium: 6.1 mg
Mediterranean Chicken and Artichoke Stir Fry


Ingredients:
brown rice, boneless skinless chicken breasts, salt, cracked black pepper, extra virgin olive oil, green bell pepper, garlic cloves, lemon, artichoke hearts, fresh basil leaf, fresh parsley

Directions:
Bring a large pot of water to a boil (about 4-6 quarts]. Add rice and boil for 30-40 minutes, or until rice is tender. Drain and set aside.
Cut chicken into thin strips.  Lightly season on cutting board with italian herbs, salt, and pepper.  Mix chicken with tongs until meat is coated evenly with seasonings.
In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat.  Add chicken and cook until no longer pink in the center, about 5 minutes.  Remove chicken to a plate and set aside.
In the same skillet, heat remaining 1 1/2 tablespoons of oil over medium-high heat.  Add green pepper and saute for 30 seconds; add onion and cook for 2 minutes, stirring frequently.  Next, add garlic, lemon juice, and artichoke hearts; cook and stir until artichoke is heated through.
Stir in chicken, basil, and parsley.  Serve over rice.
Vegan Vegetable Stuffed Bell Peppers


Ingredients:
green bell peppers, red bell peppers, yellow bell peppers, zucchini, carrot, celery rib, onion, broccoli, garlic cloves, diced tomatoes, tomato sauce, oregano, basil, salt, cooked brown rice

Directions:
Heat the oil in a pan over medium heat.  Add the crumbles and sautee until defrosted.  Add the garlic and onins and cook until the onions have softened.  Next, add the rest of the chopped vegetables, the can of diced tomatoes and seasonings.  Stir well to combine and cover loosely.
In a small sauce pan, make the rice.
Cut the bell peppers in half, from top to bottom.  Remove the stems, seeds and membranes.  Rinse out the insides.
Grease the bottom of 2 9X13 baking dishes and arrange the peppers to fit, cut side up.
Preheat the oven to 350°F.
When the rice is done, mix it with the vegetables.  By now, they should be tender and simmering.
Scoop the mixture into each pepper and spoon the tomato sauce over the top.  Sprinkle on some extra herbs over the top for some added flavor, or a slice of white soy cheese.
Cover and bake for 30 minutes or until the peppers have cooked thru.  Goes great with my Pull-Apart Garlic Bread recipe and side salad.
Quick Caramel Rolls


Ingredients:
butter, pecans

Directions:
Put melted butter in an 8-inch round cake pan., Sprinkle with chopped pecans., Add ice cream topping and mix well., Arrange crescent rounds in pan., Bake for 20 minutes at 375°F., Invert onto a plate and serve warm.
Totally Healthy Granola Brownies


Ingredients:
wheat flour, brown sugar, granulated sugar, white sugar, margarine, honey, vanilla, cinnamon, nutmeg, baking soda, salt, coconut, raisins

Directions:
Heat oven to 350°.
Beat Sugars and Butter together until creamy.
Next add Honey, Vanilla, and Egg whites.
Combined dry ingredients (Cereals, Flour, Salt, etc.] and add to the butter and sugar mixture.
Using a large spoon to stir, add the Fruit, Nuts, and Coconut.
Press mixture firmly into a Greased or sprayed 9x13 Cake pan.
Bake for 25 minutes or until Golden Brown.
Using a sharp knife slice Brownies while they are still warm.
Let cool and Enjoy!
4 Ingredient Easy Chicken Marinade


Ingredients:
brown sugar, soy sauce, vinegar

Directions:
Add ingredients into a bowl., Whisk., Marinate your chicken in it., That's it!, There's no reason to continue reading!
Arroz Con Gandules


Ingredients:
rice, water, onion, green bell pepper, garlic clove, capers, cilantro, chorizo sausage, chicken bouillon cubes, ground cumin, paprika, salt, cilantro

Directions:
In large, thick pot, heat oil over medium heat.
When hot, add the onion and bell pepper.
Saute for 2 minutes, then add gandules, chopped cilantro, garlic, capers, olives and chorizo.
Saute for 2 to 3 minutes more, or until onions are translucent and peppers are soft.
Add the water, bouillon cubes, cumin, salt, and paprika to the pot.  Turn heat up a bit, and bring to a boil.
Make sure the bouillon cubes are dissolved.
Add rice; let boil uncovered for approximately 3 minutes.
Lay the sprigs of cilantro across the top of the rice.
Do not clump them together, spread randomly across the rice.
Cover the pot, reduce heat to low, and simmer until rice is tender, approximately 25 minutes.
When rice is dry and tender, remove cilantro sprigs, fluff with spoon, and serve.
Harvest Potato Soup
Category: soups-stews-and-chili
By Janet

A hearty potato vegetable soup with kale. Great harvest time warm-up.

Ingredients:
2 tablespoons butter
2  onions, chopped
2  carrots, diced
1 stalk celery, diced
2 cloves garlic, minced
1 cup cauliflower florets
1 cup diced zucchini
6 large potatoes, cubed
3 cups vegetable broth
1 cup chopped kale, or to taste
¼ cup evaporated milk
1  bay leaf
½ cup corn kernels
1 teaspoon smoked paprika
1 teaspoon chopped fresh dill
salt and ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste  (Optional)
½ cup chopped fresh parsley, or to taste  (Optional)

Directions:
Melt butter in a stock pot over medium-low heat. Cook and stir onions, carrots, celery, and garlic in hot butter until the onions are translucent, 5 to 10 minutes. Add cauliflower and zucchini to onion mixture; cook until just warmed, 1 to 2 minutes. Stir potatoes and broth into vegetable mixture; bring to a boil. Reduce heat and simmer until potatoes are just tender, 15 to 20 minutes. Add kale to soup; cook until kale is slightly wilted, 2 to 3 minutes. Pour milk into a blender and ladle about 2/3 the soup into blender, working in batches if needed. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, 1 to 2 minutes. Pour pureed soup back into stock pot; stir in corn, paprika, dill, salt, and pepper. Cook soup until corn is warmed, 2 to 3 minutes. Serve soup garnished with Cheddar cheese and parsley.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 227.4
Fat: 4.4 g
Saturated fat: 2.5 g
Carbohydrates: 41.9 g
Sugars: 5.6 g
Dietary fiber: 6.1 g
Protein: 6.9 g
Cholesterol: 11.6 mg
Sodium: 195.4 mg
Greek Style Baked Pork Chops


Ingredients:
fresh parsley, olive oil, lemon rind, fresh lemon juice, garlic, dried oregano, all-purpose flour, fresh coarse ground black pepper, center-cut pork chops, feta cheese, kalamata olive

Directions:
Stir together first 7 ingredients.
Stir together flour and pepper. Coat both sides of pork chops evenly with flour mixture.Cook pork chops in a lightly greased ovenproof skillet over medium heat 2 minutes on each side. Spoon red bell pepper mixture over pork chops.
Bake covered at 400F, for 5 minutes. Combine feta cheese and olives in a small bowl. Spoon mixture evenly over pork chops, and bake , covered, 5 more minutes.
Gorman's Beef Stroganoff


Ingredients:
beef sirloin, flour, salt, ground pepper, onion, garlic clove, butter, shortening, mushrooms, fresh mushrooms, Heinz ketchup, beef broth, sour cream, sour cream

Directions:
Coat meat with flour, salt, & pepper (meat mixture].
In a large heated skillet: add butter to melt and then add meat mixture and brown meat quickly on both sides (just brown meat not cook].
Add onions, garlic, ketchup, and mushrooms to skillet and cook 4-5 minutes.
Add beef broth or bouillon.
Cover and simmer for 1 hour.
**Uncover and mix 1/2 cup to 1 cup of sour cream.
Serve over egg noodles or rice.
** Only mix sour cream right before eating.
Smoky Mountain Apple Dapple Bundt Cake


Ingredients:
apples, all-purpose flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, eggs, vanilla, applesauce, apple butter, pecans, powdered sugar

Directions:
Pre Heat oven to 350*.
Sift Flour,Baking Soda,Baking Powder,Salt and Cinnamon together and set aside.
Peel and dice Apples into a bowl of salty water ( so they don't turn brown ] and set aside.
Combined Sugars, Eggs, Vanilla, Apple- Sauce,Apple Butter ( I use homemade Smoky Mountain Apple Butter but any brand you like is fine ] and diced Apples.
Stir with a Sturdy Spoon. ( No need for a Mixer].
Next add the sifted Flour and stir together until thoroughly combined.
Last add crushed Pecans. ( Optional ].
Pour Mixture into a LARGE Bundt Pan or Use two Smaller ones.
Bake for 1 Hour until a toothpick inserted comes out clean.
Let cakes cool until slightly warm sprinkle with the Powdered Sugar and serve with a dollup of whip cream or even Vanilla Ice Cream. Enjoy!
Fettuccine Carbonara (Healthy Version)


Ingredients:
fettuccine, flour, nonfat milk, smoked ham, fresh parsley, parmesan cheese

Directions:
COOK pasta as directed on package, adding peas to the cooking water for the last 3 minute of the pasta cooking time.
MEANWHILE, beat cream cheese spread, dressing and flour in small saucepan with wire whisk until well blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 minute or until heated through, stirring occasionally.
Drain fettuccine mixture; return to saucepan. Add sauce mixture; mix lightly. Cook an additional 2 to 3 minute or until heated through, stirring occasionally.
TOP with parsley; sprinkle with Parmesan cheese.
Vermont Maple Mulled Cider


Ingredients:
apple cider, pure maple syrup, cinnamon stick, whole cloves, lemon

Directions:
Combine cider, syrup, cinnamon and cloves in a pot and heat thoroughly; DO NOT BOIL!
Remove cloves and cinnamon stick and serve hot, garnished with a half lemon slice.
Mama's Salsa Recipe


Ingredients:
tomatoes, onions, pickling salt, vinegar, sugar, green peppers, garlic cloves, tomato paste

Directions:
Sprinkle pickling salt over chopped tomatoes and onions and let stand overnight.
In the morning drain all liquid from the veggies and place the veggies in a large stock pot.
To the pot add the vinegar, sugar and crushed red pepper.
Bring to a boil and boil for 45 minutes.
Add chopped green peppers, minced garlic cloves and tomato paste and boil for 20 minutes.
Pour into hot sterilized jars and place in a hot water bath for 10 minutes.
NOTE: To make Sweet & Hot Salsa I removed all of the garlic cloves, reduced the green peppers to 1 1/2 cups & used 1/2 tablespoon ground (cayenne] red pepper instead of the crushed red pepper.  Just a few simple changes but the flavor is amazing!
Kitchen Sink Soup


Ingredients:
brown lentils, water, bay leaves, leeks, carrot, celery, cabbage, crushed tomatoes, salt

Directions:
Wash and pick over the peas and lentils and cook them in 8 cups of water with the bay leaves until the peas are mushy and the lentils are cooked.
Meanwhile, trim, chop, and wash the leeks.
Peel and grate the carrot.
Saute them until soft in 1 tbsp of the oil, and add them to the soup.
Chop the celery and the cabbage.
Saute them together in the remaining vegetable oil until limp.
Add them to the soup with the tomatos and add salt to taste.
Simmer to blend.
Heat up and serve the next day.
Hot Broccoli Dip


Ingredients:
"onions"

Directions:
In a slow cooker sprayed with vegetable cooking spray, combine cheese, soup, milk, and onion, stir well and fold in broccoli.
Cover and cook on low for 1-2 hours.
Stir before serving.
Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting


Ingredients:
unsalted butter, dark brown sugar, sugar, eggs, pumpkin puree, buttermilk, pure vanilla extract, all-purpose flour, baking powder, ground cinnamon, baking soda, nutmeg, cream cheese, pumpkin puree, unsalted butter, orange zest, pure vanilla extract, confectioners' sugar

Directions:
Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.  Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
Directions for Frosting:
Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes.
Berliner Kartoffelsalat / Berliner Potato Salad


Ingredients:
potatoes, baby dill pickles, onion, granny smith apple, mayonnaise, pickle juice, sugar, salt, pepper

Directions:
Make sure onion, pickles and apple are chopped the same size.
Boil the whole potatoes with their skins on until tender about 20-30 minutes.
Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
In a bowl combine all the ingredients except potatoes.
Put potatoes into a big bowl, pour"sauce" over them and stir together carefully (potatoes break apart easily while still warm].
Cover bowl and let rest in fridge for at least 2 hours (overnight is even better].
Taste test and add more pickle juice, salt, pepper, sugar or mayo if/as needed.
Georgian Cheese Bread


Ingredients:
active dry yeast, warm water, unbleached all-purpose flour, salt, egg, havarti cheese, mozzarella cheese, unsalted butter

Directions:
Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let stand until creamy, about 5 minutes. (If yeast does not activate, start over with new yeast.].
Stir together salt and remaining flour in a large bowl, then stir in egg and yeast mixture to form a dough.
Turn out dough onto a well-floured surface and turn to coat with flour, then knead until smooth and elastic, about 5 minutes. Form into a ball and dust with flour. Let dough rest in a bowl, covered with plastic wrap, punching down with a wet fist every hour, at least 2 hours and up to 3.
Preheat oven to 500°F with rack in middle.
Turn out dough onto floured pizza pan, turning to coat, then flatten with your fingers into a 7-inch disk.
Toss together cheeses and press into a compact 3-inch ball with your hands.
Place ball in middle of dough, then gather dough up around ball of cheese, squeezing excess dough into a topknot.
Press down on topknot with a damp fist to press cheese out from center. Continue to flatten dough and distribute cheese evenly, pressing outward from center, until dough is an 11-inch disk.
Cut a 6-inch X through top of dough to expose cheese.
Bake until pale golden, 10 to 12 minutes.
Brush surface of dough with butter and bake until golden and cooked through, 3 to 5 minutes more.
Serve cut into wedges.
Their cook's note: Dough can be made 1 day ahead and chilled in bowl (for a slow rise], covered with plastic wrap. Punch down and bring to room temperature before proceeding with recipe.
Finnish Rauma Cookies  (Rauman Piparkakut - Finland)


Ingredients:
eggs, dark brown sugar, butter, sour cream, brandy, flour, graham cracker crumbs, baking soda, baking powder, cinnamon, clove, cardamom, mace

Directions:
Beat eggs with the sugar until light.  Stif in melted butter, sour cream and brandy.
In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
Stir the flour mixture into the egg mixture.  Mix well.  Dough will be very soft.  Refrigerate overnight.
Preheat oven to 350.  Make 1-inch balls with your hands.  Put them on a cookie sheet lined with parchment or lightly greased.
Bake until nicely browned, about 15 minutes.  Let  cookies dry at room temperature a day before storing them in airtight tins.
A.1. Stuffed Turkey Polenta & Mozzarella Meatballs #A1


Ingredients:
ground turkey, egg, onion, garlic cloves, spinach, fresh ground pepper, extra virgin olive oil, sour cream, fresh parsley, bocconcini

Directions:
In a large bowl, combine all ingredients up to mozzarella balls. Divide into 12 equal meatballs.
Flatten meatballs out and take Bocconcini mozzarella ball and polenta, wrap the turkey mixture around each one and seal tightly.
In a large oven proof sauté pan, place olive oil and heat on medium-high.
Preheat oven to 375 degrees.
Place meatballs in sauté pan and brown on some side turning occasionally for 8 minutes.
Place pan into preheated oven and cook for 20 minutes.
In a bowl combine a-1 sauce and sour cream.
When meatballs are done, place on serving platter and drizzle with creamy steakhouse sauce.
Garnish with parsley.