xiaoxl/recipe_data huggingface dataset:
Thai Red Pork Curry With Aubergines


Ingredients:
aubergine, coconut cream, Thai red curry paste, fish sauce, soft brown sugar, coconut milk, lemongrass, lemon zest, red chilies

Directions:
In a wok melt the coconut cream, and cook for 4 minutes, do not allow it to brown, stir from the sides of the wok to the middle.
Add the curry paste, sugar and fish sauce, cook for 3 minutes.
Add the pork and stir fry for 6 minutes.
Add the coconut milk and simmer for 5 minutes.
Add the aubergine and lemon grass, cook for 5 minutes.
Serve with rice or noodles and garnish with the sliced chilie.
No Puree Cauliflower Soup


Ingredients:
frozen cauliflower, onion, carrot, olive oil, whole kernel corn, parsley, chicken broth, butter, flour, milk, half-and-half, salt, ground white pepper

Directions:
Cook cauliflower according to package directions, drain and chop into small pieces.
In a dutch oven, saute onions and carrots in oil until tender.
Stir in cauliflower, corn, and parsley.
Add chicken broth.  Bring to a boil.  Reduce heat and simmer 5 to 10 minutes.
In a saucepan over medium heat, melt butter.  Whisk in flour.  Gradually add milk and half and half.  Cook, stirring continously until thickened.  Do not allow to boil.
Carefully stir thickened mixture into chicken broth and vegetables in Dutch oven.
Add salt and pepper, then adjust seasonings to taste.
Pigs in a Blanket
Category: meat-and-poultry
By Brandie2134

Kids love this one. My mom made it for me as did her mom. If making for a small child, cut the hot dogs into fourths length wise. The cheese is always optional.

Ingredients:
8  frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough

Directions:
Preheat oven to 350 degrees F (175 degrees C). Wrap cheese around each frankfurter then the biscuit around that.  Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 457.7
Fat: 31.8 g
Saturated fat: 14.3 g
Carbohydrates: 24.8 g
Sugars: 5.2 g
Dietary fiber: 0.3 g
Protein: 17.1 g
Cholesterol: 57.1 mg
Sodium: 1760.4 mg
Creamy Tomato Soup


Ingredients:
milk, crushed tomatoes, stewed tomatoes, tomato paste, onion, garlic clove, celery, flour, granulated sugar

Directions:
In a medium pot, heat the milk over moderate heat.
Put the crushed tomatoes in a food processor and process until smooth.
Pour the processed tomatoes into the milk and stir to combine.
Put the chopped onion, garlic, celery, stewed tomatoes, tomato paste, flour, sugar, salt and pepper into the processor and process until the mixture is a smooth grind.
Pour this mixture into the milk mixture and stir to combine.
Bring the soup to a boil and then reduce the heat and simmer for 15 minutes.
Goat Cheese Turkey Burgers


Ingredients:
low-fat mayonnaise, lemon, zest of, arugula leaves

Directions:
Shape turkey into 8 patties.
Top half the patties with a piece of cheese, top with remaining patties. Seal edges.
Season with salt and pepper, if desired.
In a skillet over medium-high heat, cook patties about 10 minutes, turning once, until cooked through.
Combine mayo and lemon zest.
Serve burgers on buns with peppers, mayo and lettuce.
Salmon Noodle Salad


Ingredients:
mange-touts peas, spring onion, fresh coriander, salmon fillets, soy sauce, honey, lemon juice, garlic clove, ginger

Directions:
Cook the salmon, (I top with lemon juice and seasoning then grill for 4 minutes each side] when cool enough to handle, flake.
Cook rice noodles - see back of packet. 2 minutes before the end of cooking, throw the sliced mange-tout into the boiling water.
When cooked drain both into a colander, put back into pan and while still warm add sesame seed oil and toss together.
Mix the dressing and pour over the salad, mix well add the coriander and spring onions, mix again, allow to stand for 10 minutes to allow flavours to blend.
CHERRIES JUBILEE


Ingredients:
cherries, cherry brandy, raw sugar, cornstarch, milk

Directions:
In a small saucepan on low heat, add cherry brandy and keep it warm – don’t let it simmer.
In a medium skillet over medium heat, add raw sugar and corn starch, Pour in the milk and whisk until the sauce thicken, about 2 minutes.
Add cherries to the cornstarch mixture, stir to coat and warm them up, about 3 minutes. Pour in the warm brandy. Either flambé it for 15 seconds or cook for about 45 to 60 seconds. Remove from the heat and serve immediately with vanilla ice cream.
Thanksgiving Yams
Category: side-dish
By MISTY1549

Mother's great yams were always a hit at Thanksgiving. In America, yams are actually a type of sweet potato. Gingersnap cookies and marshmallows make this dish a real treat.

Ingredients:
2 (29 ounce) cans sweet potatoes
2 tablespoons butter
1 tablespoon lemon juice
½ (16 ounce) package gingersnap cookies
1 (16 ounce) package miniature marshmallows

Directions:
In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes. Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 cups

Calories: 343.8
Fat: 5.4 g
Saturated fat: 2.1 g
Carbohydrates: 72.5 g
Sugars: 34.9 g
Dietary fiber: 2.7 g
Protein: 3.7 g
Cholesterol: 5.1 mg
Sodium: 184.2 mg
Tropical Passion Sweet & Sour Shrimp


Ingredients:
canola oil, frozen shrimp, fresh pineapple, papaya, fresh mango, lime, juice of, granulated sugar, salt, white wine vinegar, cornstarch, flat leaf parsley, cilantro

Directions:
PREPARATION: Make sure your rice is already cooking (or cooked and set to warm in an electric rice cooker].
Prep all of your fruits, juices, and seasonings before you begin and have them handy near the stove as this will cook quickly.
Whisk together the vinegar with the cornstarch until smooth and set near stove- leave whisk nearby so you can quickly rewhisk if it settles before adding.
Also, make sure your shrimp is peeled,& deveined and ready to go by the stove (If using raw or precooked frozen shrimp,thaw by running under cold water in a mesh strainer,tossing them with your clean hands to keep them from sticking together, until thawed- drain well and set in a bowl near the stove.] COOKING: Heat oil in a large skillet on medium high heat- you only need enough oil to keep your ingredients from sticking.
Add shrimp and stir fry until shrimp turns pink and is opaque- no more than 5 minutes from raw, or just 1 minute for precooked shrimp.
Remove from pan using a slotted spoon and set aside.
Add orange juice, lime juice, sugar,pineapple, papaya, and mango to the pan and stir to coat.
Quickly rewhisk the cornstarch mixture and add to the pan- stirring constantly.
Bring to a boil and cook for about 1 minute, until sauce thickens slightly, stirring constantly.
Return shrimp to the pan and cook 1 minute or until heated through, stirring constantly.
Immediately remove from the heat.
Serve over hot cooked rice and garnish if desired with a sprinkling of fresh herbs.
TIP: To make pretty rice mounds, press the hot rice into a 1 cup measuring scoop or a small custard cup- place plate on top and flip over- when you remove the mold, a nice rounded dome of rice will be on the plate.
Sesame Chicken for Slow Cooker
Category: world-cuisine
By Boadecea

On busy crazy days, it is soooo nice to come home to this. Serve over rice.

Ingredients:
1 ½ pounds skinless, boneless chicken breast halves
½ cup honey
¼ cup soy sauce
2 tablespoons ketchup
2 tablespoons dried minced onion
1 tablespoon vegetable oil
½ teaspoon garlic powder
2 teaspoons cornstarch
3 tablespoons water
sesame seeds, or to taste

Directions:
Spread chicken into the crock of a slow cooker. Stir honey, soy sauce, ketchup, minced onion, vegetable oil, and garlic powder together in a bowl; pour over the chicken. Cook on Low until the chicken is tender, 3 to 4 hours. Remove chicken from the sauce in the slow cooker to a cutting board. Stir water and cornstarch together to dissolve cornstarch completely; pour into the sauce in the slow cooker until smooth. Cook on High until slightly thickened, about 10 minutes. Cut chicken into bite-size pieces and stir into the sauce. Sprinkle sesame seeds over the chicken and sauce mixture.

Yields: 4 servings

Calories: 363.5
Fat: 7.3 g
Saturated fat: 1.6 g
Carbohydrates: 41.1 g
Sugars: 37.5 g
Dietary fiber: 0.5 g
Protein: 34.7 g
Cholesterol: 87.8 mg
Sodium: 1060 mg
Fruit Burst


Ingredients:
character(0]

Directions:
"Pour ingredients into a glass over ice and garnish with a lime or lemon."
Buttery Apple Loaf Cake


Ingredients:
all-purpose flour, light-brown sugar, butter, ground cinnamon, all-purpose flour, granulated sugar, baking powder, salt, eggs, butter, 1% low-fat milk, granny smith apples

Directions:
Heat oven to 350°F Coat a 9 x 5 x 3-in. loaf pan with nonstick spray.
Streusel: Stir ingredients in a medium bowl with a fork until crumbly. Set aside.
Cake: Stir flour, sugar, baking powder and salt in a large bowl until blended.
Beat eggs in a medium bowl with a fork just to blend. Stir in butter and milk to combine. Add to flour mixture and fold with a rubber spatula just until dry ingredients are moistened. Spoon half the batter into prepared pan; spread to cover bottom. Sprinkle with 1/2 the apples and 1/2 the streusel. Spoon on remaining batter, spreading to cover. Sprinkle with 1/2 the streusel, the remaining apples and then the remaining streusel.
Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Run a knife around sides; invert cake onto rack. Turn streusel side up and let cool completely.
Caramel Nut Pound Cake


Ingredients:
butter, light brown sugar, white sugar, eggs, milk, plain flour, salt, baking powder, vanilla, pecans, butter, light brown sugar, milk, pecans

Directions:
Important:  All ingredients must be at room temperature.
Mix butter and Crisco.
Add brown sugar, a little at a time, and beat well.
Add white sugar and beat until fluffy.
Add eggs one at a time.
Add vanilla.
Sift flour, salt and baking powder together.
Add flour mixture alternately with milk.  Fold in pecans.
Pour into a greased tube cake pan.
Bake at 325F for 1 1/2 hours.
When cake comes out of oven, begin making frosting.  (Frosting will harden if made first.]
While cake is warm, pour frosting over cake.
Frosting:  Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
Remove from heat.
Add pecans and pour immediately over warm cake.
Basic Spicy Chili


Ingredients:
ground beef, onions, tomato juice, whole tomatoes, kidney beans, chili powder, baking soda, water

Directions:
In a large skillet, saute beef and onions together until beef is browned.
Drain beef and add to a large soup pot (this step can be skipped if you wish to brown the beef in the soup pot].
Add tomato juice and simmer over medium heat.
Add tomatoes (with their juice], crushing between fingers to break apart.
Add kidney beans, chili powder (the entire 4 tablespoons may be a bit much for some people, so start out small and add to taste], and optional hot sauce.
After mixture comes to a simmer, add baking soda (the baking soda will help cut down the acidity of the tomatoes].
Simmer for about 20-30 minutes, adding water if necessary to thin out the chili.
Taste for seasoning.
Crustless Spinach & Bacon Quiche


Ingredients:
frozen chopped spinach, cottage cheese, mozzarella cheese, bacon, green onion, eggs, parmesan cheese, black olives

Directions:
Combine spinach, cottage cheese, mozzarella, bacon, green onions, mushrooms, and eggs in a large bowl.
Mix well.
Pour into a greased 9-inch pie dish.
Sprinkle the parmesan cheese evenly over the spinach mixture.
Sprinkle with the olive slices.
(optional].
Bake at 350 F degrees for 40 minutes or until a toothpick inserted in the center comes out clean.
Ww Ginger "tea"


Ingredients:
gingerroot, boiling water, Splenda sugar substitute

Directions:
Place grated ginger into a 2-cup glass measuring cup.
Fill to the 1-1/2 cup line with boiling water.
Set timer for 10 minutes.
When timer goes off, strain into a large mug and stir in sugar (you may need more or less, depending on how sweet you want your tea].
Taste; if it's too strong (too gingery] for you, add a little more boiling water to your mug.
Sip, sip, sip.
Orange French Toast Made With Cinnamon Bread


Ingredients:
eggs, half-and-half cream, sugar, vanilla extract, butter

Directions:
In a shallow bowl, combine the first six ingredients.  Dip both sides of bread into egg mixture; let soak for five minutes.  Place in a greased 15 x 10 x 1-inch baking pan.  Cover and refrigerate overnight.
Uncover, drizzle with butter.  Bake at 325 degrees F for 35-40 minutes or until browned.
Colorful Greek Salad


Ingredients:
tomatoes, cucumbers, kalamata olive, capers, red onion, fresh Italian parsley, extra virgin olive oil, red wine vinegar, fresh oregano, feta cheese, sea salt, black pepper

Directions:
Toss first 10 ingredients in bowl to blend., Gently add in cheese to the mix., Season with sea salt and freshly ground black pepper., Can be made a couple of hours ahead: keep at room temperature.
Chocolate Cranberry Chunks


Ingredients:
cranberries, granulated sugar, heavy cream, dark raisin

Directions:
Line a 9-inch square pan with foil to cover all the sides, then press the foil until smooth & set aside.
In a heavy saucepan over medium-high heat, cook the cranberries with the sugar, stirring gently & constantly for 6 minutes, then remove from the heat.
In a heavy saucepan bring the heavy cream ALMOST to a boil over medium heat, then place the saucepan in a large skillet of simmering water & add the chopped chocolate.
Stir this mixture over the simmering water until the chocolate is melted & smooth, then remove from the heat & stir in the cranberries, nuts & raisins.
Pour the chocolate mixture into the foil-lined pan & cool completely on a wire rack, before chilling briefly in the refrigerator until firm BUT NOT HARD!
Invert the pan over a sheet of wax paper, & use the foil to remove the block of chocolate from the pan, before gently lifting off the foil.
Cut the mixture into 1 1/2-inch squares & serve at a cool room temperature.
Russian Potato Salad (Salat Olivier)


Ingredients:
potatoes, eggs, pickles, peas, scallions, salt, mayonnaise, carrots, sauerkraut

Directions:
Cook potatoes and eggs.
Chop everything and put in large container.
Mix well, being careful not to mush it all up.
Season with salt and pepper.
Add mayonnaise to taste (or maybe a little less, since it seems to get moister after it sits for a bit].
Serve, or refrigerate for later use.
Blueberry Fritters


Ingredients:
flour, baking powder, confectioners' sugar, salt, milk, eggs, fresh blueberries

Directions:
Sift together flour, baking powder, sugar and salt together.
Make a well in the center of the dry ingredients and pour in milk.
Add lightly beaten egg yolks.
Blend together till batter is smooth (add a little more milk if needed to make the batter smooth].
Fold in fresh blueberries.
Fold in stiffly beaten egg whites.
Chill, covered, for 30 minutes.
Form into fritters by making balls with two spoons dipped into hot water, and deep-fry (375 F] until golden brown.
Serve with blueberry syrup.
Midcentury Modern Ketchup Cake


Ingredients:
Heinz ketchup, eggs, butter, coconut oil, sugar, plain flour, baking powder, warm water, ground nutmeg, ground black pepper, ground cinnamon, salt

Directions:
Preheat the oven to 200 degrees Celcius.
Mix ketchup, butter and/or coconut oil, eggs and water in a large bowl using a blender or a whisk.
Add sugar slowly, then do the same with flour.
Add spices, salt and baking powder.
Mix well - the batter should have a consistency of Greek yoghurt.
Grease a pie pan with butter or coconut oil, fill with the batter and bake for about 45 minutes or until the middle part of the cake is dry when poked with a toothpick. The cake should be rather moist.
Sausages in Hearty Red Wine Sauce


Ingredients:
pork sausage, olive oil, canola oil, green pepper, red wine, diced tomatoes, fresh ground black pepper

Directions:
Brown sausages in oil., Add remaining ingredients and stir., Boil gently, uncovered, for 5 to 10 minutes, stirring often., Serve over hot rice or pasta.
Vendor Style Honey Roasted Peanuts


Ingredients:
roasted peanuts, sugar, salt, honey, water

Directions:
Mix the sugar and salt in a bowl and set aside.
Bring the honey, water and oil to boil in a saucepan.
Add the peanuts to the honey mixture.
Reduce heat to low and simmer for 5 minutes stirring frequently.
When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes. You will recognize the honey roasted peanut look.
Take off heat and spread in one layer on a cookie sheet or foil until it cools. Break into pieces and store in an airtight container.
Pumpkin Cake


Ingredients:
eggs, sugar, vanilla, pumpkin, flour, baking powder, ground cinnamon, ground ginger, clove, nutmeg, salt, baking soda, cream cheese, butter, powdered sugar, vanilla

Directions:
Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla, and pumpkin until light and fluffy.
Stir together the flour, baking powder, spices, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix until thoroughly combined and smooth.
Spread batter into a greased 13 x 9-inch baking pan.
Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean.
Cool completely before frosting.
To make frosting, combine the cream cheese and butter in a bowl with mixer until smooth. Add the sugar and mix until combined. Add vanilla and mix again. Spread onto cooled cake.
Potatoes Lyonnaise


Ingredients:
potatoes, onions, margarine, garlic cloves, salt, pepper, paprika

Directions:
Combine all ingredients in a deep, 3 quart micro-safe casserole dish.
Cover.
Cook on HIGH 9-11 minute or until potatoes and onions are tender, stirring every 5 minutes.
Let stand 5 minutes before serving.
Pear Bread


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, eggs, white sugar, pears, pecans, vanilla extract

Directions:
In a large mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.  Make well in the center of the bowl.
In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla.  Blend well.  Add to well of dry ingredients.  Stir until just moistened.  Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
Bake in a preheated 325 degree F oven for one hour and 15 minutes.  Cool on wire rack before removing from the loaf pans.
Chickpeas and Chorizo
Category: soups-stews-and-chili
By Pete Zaria

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.

Ingredients:
½ pound dry garbanzo beans
1  red bell pepper
1  green bell pepper
1 tablespoon canola oil
4  red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1  yellow onion, cut into large chunks
8 cloves garlic, or more to taste
1 teaspoon paprika
½ teaspoon salt, or more to taste
¼ cup dry sherry, or more to taste

Directions:
Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet. Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers. Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more. Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 9 hrs 20 mins
Yields: 6 servings

Calories: 411.3
Fat: 21.1 g
Saturated fat: 6.6 g
Carbohydrates: 36.5 g
Sugars: 7.3 g
Dietary fiber: 8.6 g
Protein: 19.1 g
Cholesterol: 37.4 mg
Sodium: 793.1 mg
Potato Skins With Chile Poblano


Ingredients:
potatoes, poblano chiles, celery, garlic clove, candied ginger, white pepper, nonfat sour cream, fresh cilantro, paprika

Directions:
Preheat oven to 400 degrees.
Cut potatoes in half lengthwise and scoop out pulp, leaving 1/4" shell.  Save potato pulp for other use.  Place potato skins on large baking sheet skin side down and bake for 5 minutes.  remove from oven to cool.
Soak chiles in warm water for 15 minutes to soften.  Dry, then mince.  In a non-reactive bowl, combine chiles, Neufchatel cheese, celery, garlic, ginger root, and white pepper.  Let this mixture set for 5 minutes to blend flavors.
Fill each potato skin with an equal amount of filling.  Bake for 10 minutes.  Let cool for 5-10 minutes, then cut in half cross-ways to make 24 pieces.
Top with fat-free sour cream and garnish with cilantro and paprika.
Busy Day Deer
Category: meat-and-poultry
By Jessica New Alford

This is just a recipe I threw together one day when I had some deer round steak to use up!  Yum!

Ingredients:
2 tablespoons olive oil
1  onion, diced
¼  bell pepper, diced
2 (1/2 pound) venison steaks, cubed
1 (1 ounce) package dry onion and mushroom soup mix
3 ½ cups water
2 tablespoons all-purpose flour

Directions:
Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 221
Fat: 9.6 g
Saturated fat: 1.9 g
Carbohydrates: 9.9 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 22.8 g
Cholesterol: 79.5 mg
Sodium: 484 mg