xiaoxl/recipe_data huggingface dataset:
Whole Roasted Tandoori Cauliflower With Spiced Yogurt


Ingredients:
head cauliflower, garlic cloves, fresh ginger, chili powder, curry powder, ground coriander, kosher salt, cilantro, serrano chili, fresh mint leaves, golden raisin, fresh ginger

Directions:
For the cauliflower:
Preheat the oven to 400 degrees F.
With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside.
In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt.
Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head.
Meanwhile, make the cilantro chutney:
Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use.
Remove the cauliflower from the oven and finish with fresh lemon juice. "Carve" the cauliflower into slices and serve with the cilantro chutney.
Homestyle Turkey, the Michigander Way
Category: meat-and-poultry
By Robin C.

A simple, down to basics recipe when it comes to the good old tom turkey.

Ingredients:
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 1 (12 pound) turkey

Calories: 545.2
Fat: 27.9 g
Saturated fat: 9.6 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 68.1 g
Cholesterol: 209.8 mg
Sodium: 560 mg
Crock Pot Beef Vegetable Soup


Ingredients:
boneless beef chuck roast, carrots, celery, yukon gold potatoes, sweet onion, seasoning salt, dried thyme, basil, dried oregano, bay leaf, diced tomatoes, beef broth, brown sugar, frozen green beans, fresh parsley sprig

Directions:
In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
Sprinkle with seasonings.
Add bay leaf, tomatoes with their juices and broth and brown sugar.
Stir until all ingredients are combined.
Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
About 1 hour before soup is done, stir in the peas and green beans.
Remove and discard bay leaf.
To serve, garnish with parsley if desired.
Dilly Rye Boat Dip
Category: appetizers-and-snacks
By Beth

This is just your classic bread boat dip, but it will never let you down. Great for parties, or casual get togethers. Corned beef may be used in place of chipped beef, as well as additional celery salt for the Beau Monde seasoning.

Ingredients:
1 (1 pound) loaf round rye bread
1 cup sour cream
1 cup mayonnaise
1 (4 ounce) jar dried chipped beef, chopped
1 teaspoon Beau Monde ™ seasoning
2 teaspoons celery salt
3 tablespoons dried dill weed

Directions:
Using a bread knife, remove the 'crown' of the bread. Hollow out the inside of the loaf, and cut into bite size cubes for dipping. In a medium bowl, blend sour cream, mayonnaise, chipped beef, Beau Monde seasoning, celery salt, and dill weed. Mix thoroughly, cover, and chill for at least 1 hour. Spoon the chilled dip into the hollow bread loaf, and serve with cubed bread for dipping.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 227.5
Fat: 22.6 g
Saturated fat: 5.7 g
Carbohydrates: 2.6 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 4.6 g
Cholesterol: 27.3 mg
Sodium: 797.5 mg
Zesty Marinated Asparagus
Category: side-dish
By KNITMAMA

Tender asparagus is marinated in a balsamic vinaigrette and sprinkled with tangy lemon zest and fresh parsley. This is a quick and easy side dish.

Ingredients:
2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 ½ cups balsamic vinaigrette salad dressing
2 teaspoons grated lemon zest
¼ cup chopped fresh parsley
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally. Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

Prep time: 30 mins
Cook time: 5 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 317.4
Fat: 27.5 g
Saturated fat: 3.1 g
Carbohydrates: 18 g
Sugars: 5.7 g
Dietary fiber: 4.4 g
Protein: 5.1 g
Sodium: 1782.6 mg
Stuffed Mediterranean Baked Potato


Ingredients:
garbanzo beans, water, sweet potatoes, olive oil, cumin, cinnamon, sea salt, fresh lemon juice, dill weed, garlic cloves, grape tomatoes, parsley

Directions:
Soak 3/4 cups garbanzo beans overnight.
Rinse and discard water, place beans in pot, cover with 3 cups of water and bring to boil for approximately 45 minutes.
Drain and rinse under cold water for 2 minutes.
Preheat oven to 400 degrees.
Remove skins and place beans in a bowl.
Add olive oil, cumin, coriander, cinnamon, smoked paprika and sea salt. Gently stir until garbanzo beans are covered with olive oil and seasonings.
Line a large baking sheet with aluminum foil.
Rinse and scrub 4 medium size sweet potatoes, cut in half lengthwise.  Rub the sweet potatoes with olive oil and place face down on the same baking sheet.
Add the prepared and seasoned garbanzo beans to the baking sheet and place in oven.
Bake at 400° for approximately 30 minutes.
Half way through the roasting process, gently stir the garbanzo beans with a wooden spoon.
Remove from the oven, flip sweet potatoes over so they are flesh-side up, smash down the insides of the sweet potatoes.
In a separate bowl  mix together hummus, lemon juice, dill and garlic.
Fill the centers of the potatoes with sauce.
Top with roasted garbanzo beans, tomatoes and parsley and a touch of lemon juice.
Creamy Alfredo Sauce
Category: side-dish
By Veronica Becerra

This is a great quick and easy recipe that your family will love! You may add more Parmesan, garlic, and salt to taste. You can easily add anything you like (i.e. grilled shrimp, chicken, etc.). I also love pouring this sauce over pasta with sauteed peppers.

Ingredients:
¼ cup butter, or more to taste
1 clove garlic, minced
¼ cup all-purpose flour
2 tablespoons grated Parmesan cheese (such as Kraft®)
2 cups milk
1 ½ teaspoons Italian seasoning
1 teaspoon salt, or to taste
1 pinch ground black pepper

Directions:
Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes. Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 205.4
Fat: 14.8 g
Saturated fat: 9.3 g
Carbohydrates: 12.6 g
Sugars: 5.8 g
Dietary fiber: 0.5 g
Protein: 6.1 g
Cholesterol: 42.5 mg
Sodium: 751.8 mg
Carne Frita (Fried Pork Chunks)


Ingredients:
red wine vinegar, olive oil, adobo seasoning, garlic cloves, oregano

Directions:
Rinse meat add vinegar, garlic, adobo, oregano, and olive oil. Let marinate 2 hours or overnight.
Deep fry at 350 degrees in medium sized batches till done , about 10 -12 minutes. Drain and serve.
Crescent Dogs
Category: trusted-brands-recipes-and-tips
By Pillsbury

Crescent rolls update the popular 'pig-in-blanket' concept, along with a yummy surprise: melted cheese in each frank.

Ingredients:
8  hot dogs
4 slices American cheese, each cut into 6 strips
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls

Directions:
Heat oven to 375 degrees F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up. Bake 12-15 min or until golden brown.

Prep time: 10 mins
Total time: 25 mins
Yields: 8 sandwiches

Calories: 313
Fat: 23.8 g
Saturated fat: 10.1 g
Carbohydrates: 13.2 g
Sugars: 3.6 g
Protein: 10.2 g
Cholesterol: 37.2 mg
Sodium: 946.8 mg
Coffee Mousse


Ingredients:
instant coffee, unflavored gelatin, water, boiling water, cream cheese spread, sugar, eggs, coffee beans

Directions:
mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature.
beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture.
pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.
The Best Caramel Apples
Category: desserts
By onlyxception

When I was searching for a recipe to make homemade caramel apples for the very first time, a close friend gave me this amazing and fairly easy recipe. My family and friends loved these delicious treats! Sprinkle with nuts or whatever you desire while the caramel is still warm (work quickly, the caramel sets VERY fast).

Ingredients:
8 large tart apples
8  wooden chopsticks for handles
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Directions:
Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle. Line a baking sheet with parchment paper. Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract. Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 8 caramel apples

Calories: 799.1
Fat: 27.6 g
Saturated fat: 17.3 g
Carbohydrates: 141.5 g
Sugars: 113.2 g
Dietary fiber: 5.1 g
Protein: 4.7 g
Cholesterol: 77.7 mg
Sodium: 268.7 mg
Gluten Free Chocolate Chip Brownies


Ingredients:
almond butter, eggs, vanilla extract, cocoa powder, sea salt, baking soda, dark chocolate

Directions:
In a large bowl, blend almond butter until smooth with a hand blender., Blend in eggs, then blend in agave and vanilla., Blend in cocoa, salt and baking soda, then fold in chocolate chips., Grease a 9 x 13 pyrex baking dish., Pour batter into dish., Bake at 325° for 35-40 minutes.
Almost Heaven


Ingredients:
Absolut kurant vodka, Amaretto, Chambord raspberry liquor, cranberry juice

Directions:
"Build in a collins glass over ice."
Great All-American Fried Chicken


Ingredients:
frying chicken, all-purpose flour, cornstarch, cornflour, seasoning salt, ground black pepper, poultry seasoning, ground turmeric, cayenne pepper, paprika, eggs

Directions:
NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS.
MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken.
IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge].
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time]; (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration].
FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done]; BLOT chicken lightly to absorb excess oil.
MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
REHEAT chicken before serving, on grill-inserted broiler pan(s] in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point].
SERVE and enjoy!
Pomegranate Duck


Ingredients:
duck, pomegranate molasses, marmalade, marmalade, garlic, orange, orange, zest of, lemon, lemon, zest of

Directions:
Cut the duck in half, through the backbone and breast, using kitchen sissors.
Mix the remaining ingredients together and marinate the duck for at least 2 hours.
Strain and reserve the marinade.
Pre-heat your oven to 170c and cook the duck for 1 1/2 hours.
Increase the oven temperature to 200c for a further 10 minutes or until the duck skin is crisp and brown.
Place the marinade in a small saucepan bring to the boil and cook over a high heat for about 10 minutes or until reduced by half.
Remove the duck and allow to rest for about 10 minutes before cutting the halves in half.
Serve with a little of the reduced marinade poured over.
Old Hanoi Sweet Potato and Ginger Pudding - Chè Khoai Lan


Ingredients:
sweet potatoes, sugar, water

Directions:
Bring the water to the boil, and put in the sweet potato.
When the water returns to the boil, add the ginger, and continue cooking until the potato is tender and cooked through.
Add sugar and a little arrow starch, and allow it to dissolve completely. Then remove from the heat. Serve hot.
P.S. If you're going to Hanoi, I really recommend this course ! http://www.hanoi-cooking.com/tip.html.
Crab Cakes with Remoulade Sauce
Category: trusted-brands-recipes-and-tips
By Ball Park Buns

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Ingredients:
8  Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1  large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Directions:
To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator. To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork. Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet. Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust. In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown. Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges. To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 servings

Calories: 707.3
Fat: 41.2 g
Saturated fat: 7.1 g
Carbohydrates: 62.7 g
Sugars: 3.5 g
Dietary fiber: 4.3 g
Protein: 25.1 g
Cholesterol: 99.9 mg
Sodium: 1440.5 mg
Blueberry Cream Cheese Danish Oatmeal


Ingredients:
oats, water, fat-free cottage cheese, fat free cream cheese, blueberries, lemon juice, cinnamon, sugar

Directions:
Place the water, lemon juice, Splenda and blueberries in a small saucepan.
Bring to a boil and then reduce to a simmer until the blueberries form a nice syrup consistency, remember to keep stirring so it doesn't burn!
Stir in the oats, cinnamon and cream cheese until combined.
Lastly, stir in the cottage cheese and mix just until the curds start to melt. Enjoy your bowl of cream cheese danish tasting goodness!
Sliced Baked Potatoes


Ingredients:
baking potatoes, salt, butter, thyme, sage, cheddar cheese, parmesan cheese

Directions:
Peel potatoes if the skin is tough, otherwise, just rinse and pat dry.
Cut potatoes into thin slices, but not all the way through.  (A clever trick for doing this is to place your potato between two table knives--the knives will stop your cutting blade at an even level across potato].
Place potatoes in a microwave safe dish or pan.
Sprinkle with melted butter and chopped herbs--getting it down between slices.
Microwave for 10 minutes, rearranging potatoes after 5 minutes.
Check doneness and cook a bit more if necessary until potatoes are nearly done.
Sprinkle with grated cheese and Parmesan cheese.
Microwave for another 4 to 6 minutes until cheeses are melted and potatoes are soft.
Mushroom Cheeseburger Casserole


Ingredients:
ground beef, ground turkey, diced tomato, lettuce, frozen french fries

Directions:
Place French fries or tater tots in to the oven, following cooking directions for temperature and cooking times.
Brown 2lbs of ground beef or ground turkey in a skillet over medium heat. Add salt and pepper to taste.
In a separate sauce pan, whisk in cold water and mushroom gravy mix using directions on the package.
Drain grease from the ground beef and then stir in mushroom gravy.
Place ground beef and mushroom gravy mixture in a medium sized casserole dish.
Spread out French fries or tater tops in a layer on top of the ground beef.
Sprinkle the top of the casserole with shredded cheese of your choice and bake in the oven on 350 until cheese in melted.
Top with shredded lettuce, diced tomatoes, diced onions, and condiments ( mustard, ketchup, etc.] of your choice.
Serve and enjoy!
Wild Rice Salad


Ingredients:
water, wild rice, brown rice, pine nuts, green bell pepper, yellow bell pepper, scallions, garlic clove, basil, thyme, red wine vinegar, lemon juice, olive oil, dry mustard, feta cheese

Directions:
Bring the water to a boil and add the rice. Cook until tender., Heat a frying pan and add the pine nuts to toast. Transfer to a large bowl., Add the rice, peppers, scallions, garlic, basil and thyme., In a cup, whisk together the vinegar, lemon juice, oil and mustard., Toss with the rice mixture., Top with feta cheese and serve warm.
Pork -Cuban Sandwich- Without the Bread!!


Ingredients:
boneless pork chops, olive oil, white vinegar, oregano, garlic cloves, salt, ham, swiss cheese, dill pickle

Directions:
Butterfly the pork pieces and pound to 1/4 inch thin.  (Do this between plastic wrap to keep splatter down].
Mix Marinade (oil, vinegar, oregano, garlic and salt].  The longer you can marinade the meat the better!
Take pork out and open it wide.  Layer Ham, Swiss Cheese and pickles.  Close the pork 'sandwich'.
Now you can either grill this or pan fry.  I suggest grilled over charcoal!
Enjoy!  Serve with green chili refried beans for a delish meal!
Greek Salad


Ingredients:
English cucumbers, tomatoes, red onion, kalamata olives, extra virgin olive oil, lemon juice, dried oregano, feta cheese

Directions:
Preparation.
1. In a large bowl, combine cucumbers, tomatoes, onion, parsley, and olives.
2. In a small bowl, mix olive oil, lemon juice, and oregano.
3. Break feta cheese into about 1/2-inch chunks and add to cucumber mixture. Add dressing and mix gently, adding salt and pepper to taste.
Note: Nutritional analysis is per serving.
Plant Spray


Ingredients:
"water"

Directions:
Mix together., Spray on plants.
Blueberry Coffee Cake


Ingredients:
butter, sugar, eggs, sour cream, vanilla extract, all-purpose flour, cake flour, baking powder, salt, fresh blueberries, brown sugar, cinnamon, pecans, powdered sugar

Directions:
In a large bowl, add butter, sugar and use a hand mixer to cream; add eggs and mix inches Fold in sour cream and vanilla. In a separate bowl, mix dry ingredients. Add dry ingredients to wet ingredients and fold it inches Then use the hand mixer to mix until smooth. Fold in blueberries.
Use Baker’s Joy and grease the bundt pan well. Pour 1/3 of the batter in the pan and smooth out. Combine brown sugar, cinnamon and nuts for filling. Sprinkle 1/2 the filling over the batter, then 1/3 more batter, remaining filling and remaining batter. Bake at 350 degrees for 55 to 60 minutes. Cool in pan. Remove from pan by flipping it onto a flat surface (cake stand works great]. Sift powdered sugar over top. Serves 12 to 16.