xiaoxl/recipe_data huggingface dataset:
Chicken Korma


Ingredients:
sunflower seeds, onion, garlic cloves, garam masala, mild curry powder, cayenne pepper, chicken breasts, yogurt, fresh coriander, basmati rice

Directions:
Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted.
Cool and process until fine.
heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute.
Add the cubed chicken and cook 3 more minutes, season with salt and pepper.
stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender.
Stir in sunflower seed powder and coriander.
serve over rice.
Raw Vegan Cashew Banana Ice Cream


Ingredients:
raw cashews, water, bananas, sugar, vanilla extract, sea salt

Directions:
"Throw everything in the blender and keep tweaking until you are satisfied with your blend. Transfer to an ice cream maker and follow the manufacturer's instructions. Enjoy straight of the machine, or freeze to firm up and serve."
Sweet Challah Bread


Ingredients:
warm water, honey, active dry yeast, bread flour, olive oil, egg, kosher salt, sugar, bread flour, egg, water, cheese

Directions:
In a large mixing bowl, stir together the water, honey and yeast.
Let stand for 5 minutes.
Stir in 1 cup bread flour, and cover with a towel.
let stand for 30 minutes.
Stir in the olive oil, whole egg, and egg yolks until very well mixed.
Add the salt, sugar, and the rest of the flour.
You should have a sticky dough Pour dough out onto a well floured surface and knead, adding flour as you need it, for 10 minutes.
Place dough in a large greased mixing bowl and let rise for 1 hour.
Place dough in the refrigerater and let rise over night or at least 6 hours.
Turn dough out on a corn mealed surface and cut it into two proportional pieces.
Cut and braid the two dough balls, place in two loaf pans or form the Jewish circle with them.
Let dough rise for 1 hour and preheat your oven to 375F.
Beat 1 egg with the tablespoon of water and brush the doughs with the egg wash TWICE.
Sprinkle with poppy seeds, sesame seeds, or cinnamon sugar, optional.
Bake for 30 to 40 minutes, you may have to cover the breads with foil to stop them from browning to much after 15 or 20 minutes.
Remove the breads from the oven and either place them in plastic bags to get a soft crust or place them on wire racks until cooled completely before storing for a crisp crust (I personally don't wait for either and just eat it right out of the oven].
Serving Sugestions: Make grilled sandwiches with breads, baked beans, bread pudding, thick beef stew, olive oil with herbs and black pepper, good old fashion butter.
**Ifyou would like a cheesey challah bread, just sprinkle on your favorite cheese in the last 2 minutes of baking ENJOY!
Amy's Favorite Indian Fry Bread Tacos


Ingredients:
flour, baking powder, salt, water, ground beef, water, sour cream, lettuce, cheese, diced tomato, onion, salsa

Directions:
For Meat/Bean Mixture (start first]:
Thoroughly combine uncooked ground beef, refried beans, taco seasoning mix and water.
Bring mixture to a boil. Cover, reduce heat and simmer for 1 hour.
Uncover and continue to simmer until liquid is reduced and mixture is thick. This usually takes another 20 minutes or so - just enough time to make the Fry Bread.
For Fry Bread Tacos:
Mix flour, baking powder and salt together well.
Add water gradually making sure the dough is stiff.
Pull off egg-sized balls of dough and quickly roll, pull, and on a floured surface pat them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick around the edges.
Using a fork poke holes in the dough to prevent bubbles from forming.
In skillet, heat 1/2-inch vegetable oil. Brown dough circles on each side until golden brown. You will need to stand over the skillet and with your fork and poke at any bubbles that may come up.
When golden brown, lift from oil, shake gently to remove bulk of oil, and place on  paper towels to drain.
Spread meat/bean mixture on Fry Bread and top with your favorite toppings.
Crispy Parmesan Chicken Breasts


Ingredients:
parmesan cheese, paprika, salt, pepper, boneless skinless chicken breast halves, butter, margarine

Directions:
Preheat oven to 400 degrees F.
Mix cheese, crumbs, and seasonings in a bowl/dish.
Dip chicken in butter and dredge in cheese/bread crumb mixture and place chicken in greased 15x10 baking dish.
Bake 20 minutes or until chicken is cooked through.
Vegetarian Cottage Cheese Patties
Category: everyday-cooking
By ZOPOOH

Delicious addition to any menu. Don't be scared of the name. I hate cottage cheese but love these.

Ingredients:
3  eggs
1 ½ cups cottage cheese
1 ½ cups quick rolled oats
3 tablespoons wheat germ  (Optional)
1 (1 ounce) envelope dry onion soup mix
1 teaspoon dried thyme
2 tablespoons vegetable oil (for frying)
1 (10 ounce) can condensed cream of mushroom soup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat eggs into a large bowl. Stir in cottage cheese, rolled oats, wheat germ, dry onion soup mix, and dried thyme. Form into 8 patties. Heat oil in a skillet over medium heat. Place patties in oil, and brown on both sides. Remove patties to a 9x13-inch baking dish. Pour condensed soup into a small bowl. Stir in 1/2 can of water (or milk) to dilute, then pour over patties. Bake in a preheated oven until the soup is bubbly, about 20 minutes.

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

Calories: 180.4
Fat: 7.5 g
Saturated fat: 2.5 g
Carbohydrates: 17.6 g
Sugars: 1.1 g
Dietary fiber: 2.2 g
Protein: 11.1 g
Cholesterol: 76.1 mg
Sodium: 736.7 mg
Salad-E Shirazi(Iranian Tomato Salad)


Ingredients:
tomatoes, cucumbers, onion, fresh lime juice, of fresh mint, salt, black pepper

Directions:
Wash and peel cucumbers. Wash tomatoes and mint. Peel onion. Chop cucumbers, tomatoes, and onion VERY finely, and mix.
Chop mint very finely and add.
Add fresh lime juice, olive oil, salt, and black pepper.
Mix well and serve cool.
Sesame Fried Potatoes


Ingredients:
potatoes, flour, salt, fresh ground black pepper, egg, milk, sesame seeds, sesame seeds, fresh chives, fresh parsley leaves

Directions:
Cook potatoes in boiling water 10 minutes or until they begin to soften.
Drain and cut into 1/2" slices.
In a bowl, mix flour, salt and pepper.
Toss potatoes to coat.
In another bowl, mix egg and milk.
In a third bowl, place the sesame seeds.
Heat oil in frying pan; fry potato slices in a single layer for 2-3 minutes on each side.
Serve hot, garnished with chives(I like the oniony flavor] or parsley.
Best Pineapple Cake


Ingredients:
flour, eggs, vanilla, sugar, baking soda, walnuts, crushed pineapple

Directions:
Mix all the ingredients together in a large bowl. Either us a hand mixer or beat by hand until well blended. Bake in a greased and floured 9x13 pan at 350 degrees for 40-45 minutes.
Icing:
a cream cheese frosting is good but this cake needs only powdered sugar.
Ginger-Soy Baked Salmon
Category: main-dish
By GODBLESSAVANESSA

Light and tangy baked salmon!

Ingredients:
1 tablespoon sesame oil
2 cloves garlic, minced
⅔ cup light soy sauce
3 tablespoons rice wine
3 tablespoons rice vinegar
1 ½ teaspoons ground ginger
½ teaspoon wasabi paste
2 (5 ounce) salmon fillets

Directions:
Heat sesame oil in a skillet over medium heat; stir in garlic. Cook and stir until fragrant, about 1 minute. Transfer to a large glass or ceramic bowl. Add soy sauce, rice wine, rice vinegar, ginger, and wasabi paste to the garlic-sesame oil mixture; whisk to combine. Add salmon fillets and turn to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Remove fillets from the marinade, shake off excess, and place on the prepared baking sheet. Discard the remaining marinade. Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 fillets

Calories: 256.5
Fat: 11.6 g
Saturated fat: 2.2 g
Carbohydrates: 3.8 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 26.3 g
Cholesterol: 60.8 mg
Sodium: 4851.7 mg
Sheet Pan Vegetable Dinner with Feta
Category: side-dish
By Francesca

This sheet pan dinner recipe is super versatile - you can use most vegetables for it, depending on your preference. I chop them very coarsely to save time and the cook time can vary. We eat this as dinner with bread and salad but you can also serve it as a side. Leftovers also taste great cold.

Ingredients:
¼ cup olive oil
2 small zucchini, sliced
2 small carrots, chopped
2  red bell peppers - cored, seeded, and cut into chunks
2  potatoes, peeled and cut into 1/2-inch cubes
15  cherry tomatoes
15  black olives
4  green onions, chopped
2 cloves garlic, pressed or minced
2 teaspoons dried oregano, or to taste
2 teaspoons dried thyme, or to taste
salt and freshly ground black pepper to taste
2 sprigs rosemary
2  bay leaves
1 (4 ounce) package feta cheese, crumbled

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets with 2 tablespoons olive oil each. Distribute zucchini, carrots, red bell peppers, potatoes, cherry tomatoes, black olives, and green onions between the 2 baking sheets. Season with garlic, oregano, thyme, salt, and pepper. Place 1 rosemary sprig and 1 bay leaf on each baking sheet. Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 25 to 35 minutes. Remove from oven, distribute feta evenly between the 2 baking sheets, and return to oven. Bake until feta is slightly melted, 5 to 10 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 240.7
Fat: 14.9 g
Saturated fat: 4.3 g
Carbohydrates: 23 g
Sugars: 4.7 g
Dietary fiber: 4.8 g
Protein: 6 g
Cholesterol: 16.8 mg
Sodium: 372.5 mg
The Miracle 1-Minute Garlic Peeling Trick


Ingredients:
garlic, lemon

Directions:
Cut the bottom stem end off the head of garlic and separate the cloves.
Cut off the pointy tip ends of each clove and toss in a stainless or other metal pie pan.
Top with another pie pan of the same size, and hold them together. You can use stainless bowls as well but the pie pans are just easier to hold.
Shake the garlic for a little bit, then remove the top and pick out the peeled cloves. Occasionally there might be a stubborn one that needs a little more shaking, especially if it has a bruise so give it a look and see if it needs tossing in the garbage. Otherwise it just might like to shake itself longer.
Store the garlic in the refrigerator in a little container; you can immerse it in oil (kept in refrigerator] if you like but if you cook every day or so going through this garlic should not be a problem.
As for the lemon, rub it on your fingers and wash your hands with soap to get rid of that sticky stinky "you've been messin' with garlic" smell.
Mexican Meat Pie


Ingredients:
ground beef, onion, Rotel Tomatoes, corn tortillas, Velveeta cheese

Directions:
Brown meat with onions. Drain.
Put back in skillet.
Add tomatoes.
In a 9X13" pan layer 1/2 of tortillas (may cut to fit], meat, beans, and cheese. Repeat.
Top with soup.
Bake at 350 degrees for 45 minutes.
Delilah's Wicked 12 Alarm Chili


Ingredients:
kidney beans, chili beans, black beans, black-eyed peas, diced tomatoes, lean ground beef, hot Italian sausage, green bell peppers, red bell pepper, yellow onions, red onion, garlic cloves, chipotle chiles in adobo, chili peppers, banana pepper, anaheim chili, bell peppers, bell peppers, chili powder, ground cumin, red pepper flakes

Directions:
Place the ground beef and sausage in a skillet over medium-high heat. Cook until crumbly and evenly browned, about 10 minutes. Drain.
Place the ground beef, sausage, tomatoes, kidney beans, chili beans, black beans, black-eyed peas and cola in a large, heavy pot, and simmer over medium heat.
Place the red , yellow and green bell peppers, yellow and red onions, and garlic on top of the bean and meat mixture. Cover and steam for at least 15-20 minutes, then stir inches.
Stir in the jalapeno, chipotle, serrano, habanero, banana, cherry, Anaheim, and cayenne peppers.
Season with chili powder, cumin, red pepper flakes, and taco seasoning, and desired amount of salt, black pepper ground red pepper. Cover, and simmer over medium heat, stirring occasionally, for 1-2 hours.
Spaghetti Bake With Meat Sauce & 3 Cheeses


Ingredients:
lean ground beef, onion, fresh mushrooms, minced garlic cloves, crushed tomatoes, tomato sauce, fresh parsley, salt, dried marjoram, dried basil, dried oregano, fresh ground pepper, spaghetti, cheddar cheese, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to *350.
In a large skillet over medium heat, saute meat, onion, mushrooms and garlic ( I added the mushrooms later with the sauce] until meat is no longer pink and veggies are tender.Add oil if needed.
Stir in tomatoes, tomato sauce, parsley, and seasonings. Simmer, uncovered, until slightly thinckened - about 15 minutes.
Combine meat sauce and spaghetti in a 4 quart casserole dish lightly coated with cooking spray or oil and mix thoroughly.
Top with cheeses.
Bake, uncovered, until bubbly, 50 to 55 minutes. Let stand ten minutes before serving.
Traditional Melktert


Ingredients:
cake flour, raw brown sugar, butter, egg, cinnamon stick, vanilla pod, raw honey, cake flour, cornflour, butter, eggs

Directions:
METHOD.
First bake the pastry base, and allow it to cool.  If the base is filled before it is cool, it will go soggy.
PASTRY BASE.
Mix the butter and sugar vigorously until it is light in colour.  It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake.
Add the egg and beat well.
Add the flour and beat until well blended and smooth.
Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches] up the side of the tin.
Bake at 180degC for 25mins.  Remove from oven and allow to cool.
FILLING.
Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.]  Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep.
Meanwhile, put the honey (or sugar] and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency.
Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended.
Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan.
Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin], sprinkle lightly with ground cinnamon, and refrigerate until cold and set.
Zingy Bean Dip


Ingredients:
cannellini beans, sun-dried tomatoes packed in oil, fresh basil leaf, extra virgin olive oil, fresh lemon juice, garlic, kosher salt, fresh ground pepper

Directions:
Put cannellini beans in a colander and rinse under running water.
Drain thoroughly.
Put drained beans into a food processor bowl.
Add olive oil, lemon juice, garlic, salt and a few grinds of pepper to bowl.
Pulse until beans are mostly puréed.
Add sun-dried tomatoes and basil.
Pulse several times so that the tomatoes and basil are in small bits but not puréed.
Serve with crackers and/or veggie sticks of your choice.
Banana Nut Oatmeal
Category: breakfast-and-brunch
By Sunshine7

A warm, filling breakfast cereal with a fruity twist. When my bananas begin to get overly ripe, I peel them and put them in plastic freezer bags. This is a great recipe for using frozen bananas, but you can also use ripe bananas.

Ingredients:
¼ cup quick cooking oats
½ cup skim milk
1 teaspoon flax seeds
2 tablespoons chopped walnuts
3 tablespoons honey
1  banana, peeled

Directions:
Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 bowl of oatmeal

Calories: 532.2
Fat: 13.1 g
Saturated fat: 1.5 g
Carbohydrates: 101.7 g
Sugars: 72.9 g
Dietary fiber: 7.3 g
Protein: 11.2 g
Cholesterol: 2.5 mg
Sodium: 57.8 mg
Apple Pie Slices
Category: desserts
By G. Galstad

These bars are just like apple pie. Pie crust, cinnamon and apples in a convenient bar form.

Ingredients:
2 ½ cups all-purpose flour
2 tablespoons white sugar
2  egg yolks
½ cup milk
½ teaspoon salt
1 cup shortening
2  egg whites
9  apple - peeled, cored and sliced
¾ cup white sugar
½ teaspoon ground cinnamon
1 ½ cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract
3 tablespoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 9x13 inch pan. In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture. On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white.  Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples.  Brush with a light coating of egg white. Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In  a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.

Yields: 20 bars

Calories: 260.5
Fat: 11.1 g
Saturated fat: 2.9 g
Carbohydrates: 38.8 g
Sugars: 24.5 g
Dietary fiber: 1.9 g
Protein: 2.7 g
Cholesterol: 21.2 mg
Sodium: 69 mg
Pasta Fagioli Soup With Smoked Sausage


Ingredients:
smoked sausage, olive oil, onion, fresh garlic, crushed red pepper flakes, dried basil, dried oregano, chicken broth, chicken bouillon powder, diced tomatoes with juice, tomato sauce, cannellini beans, navy beans, parmesan cheese, fresh ground black pepper, small shell pasta

Directions:
In a large pot lightly brown the sausage slices on both sides then remove to a bowl.
In the same pot heat the oil over medium heat; add in onion and saute for about 5-6 minutes or until softened.
Add in the garlic, pepper flakes, basil and oregano; cook stirring for 2 minutes.
Add the sausage back to the pot along with the broth, bouillon powder, diced tomatoes with juice, tomato sauce, both cans of beans, Parmesan cheese and 1-2 teaspoons ground black pepper; stir with a wooden spoon and bring to a simmer over medium heat.
Reduce heat to low and simmer covered for about 1 hour, stirring occasionally.
Season with seasoned salt or white salt.
Meanwhile in another pot cook the small shell pasta until al dente; drain then add to the soup before serving.
Serve with more Parmesan cheese on the side.
Lemon Stuffed Chicken
Category: main-dish
By Pbearfin

Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.

Ingredients:
1 (3 pound) whole chicken
2 cups stuffing mix
2  lemons
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon dried sage
2 tablespoons olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage. Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

Yields: 6 servings

Calories: 446.7
Fat: 27.8 g
Saturated fat: 6.4 g
Carbohydrates: 17.4 g
Sugars: 2 g
Dietary fiber: 2.4 g
Protein: 33.8 g
Cholesterol: 97 mg
Sodium: 548.1 mg
Chowdah!!


Ingredients:
celery, yellow onions, clams, salt pork, half-and-half, milk, butter, flour, cornstarch

Directions:
In a saucepan saute the salt pork and onions until onions are slightly translucent, and salt pork is cooked.  Add the rest of the veggies, and clams with juice, and clam juice. You may need more clam juice, just enough to cover veggies. Bring to a boil.
In the meantime, in another saucepan, melt the butter with the flour and stir together.  In a small cup, stir the cornstarch together with 3 tbsp of cold water. Add the half and half to the butter mixture, then add the cornstarch mixture , stir in the milk. Bring to a simmer to thicken stirring well.
When veggies and potatoes are done , add to the white sauce mixture, and heat through.
Serve with oyster crackers and enjoy!
Maple-Balsamic Vinaigrette


Ingredients:
olive oil, pure maple syrup, grainy mustard, salt, black pepper

Directions:
In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and pepper until blended.
(Alternatively, combine ingredients in a small jar, secure the lid and shake.] Store refrigerated.
Garlic Butter Acorn Squash
Category: side-dish
By Amanda

This is a savory version of the classic fall flavor of acorn squash!

Ingredients:
cooking spray
2  acorn squash, halved and seeded
¼ cup butter, divided
4 teaspoons minced garlic, divided
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Place each squash half in the baking dish, cut side down. Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper. Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.

Prep time: 5 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 206.5
Fat: 11.8 g
Saturated fat: 7.3 g
Carbohydrates: 27 g
Sugars: 5.5 g
Dietary fiber: 3.8 g
Protein: 2.3 g
Cholesterol: 30.5 mg
Sodium: 89.7 mg
Asparagus With Balsamic Tomatoes and Goat Cheese


Ingredients:
asparagus, olive oil, grape tomatoes, fresh garlic, salt, black pepper

Directions:
1.  Cook asparagus in boiling water 2 minutes or until crisp-tender.  Drain.
2.  Heat olive oil in a large skillet over medium-high heat.  Add tomatoes and garlic; cook 5 minutes.  Stir in vinegar; cook 3 minutes.  Stir in salt.
3.  Arrange asparagus on a platter; top with tomato mixture.  Sprinkle with goat cheese and pepper.