xiaoxl/recipe_data huggingface dataset:
Mrs. Chittaluru's Family (Authentic Indian) Chicken Curry Recipe


Ingredients:
ginger, garlic paste, coriander powder, cumin powder, turmeric, whole cloves, whole cardamom pods, cinnamon stick, cayenne pepper, hot chili pepper, boneless chicken, onion, tomatoes, butter, hot water

Directions:
Ginger/Garlic Paste:  In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh.
Meat Prep:  Cut chicken into bite sized pieces.
In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne], cumin powder and coriander powder.
Set Aside.
Cooking:  Use medium heat!  Lower heat and longer cooking time gives the best results.
In a  deep wide pan (using medium heat] heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit] and Cinnamon stick.
Move it it around for several minutes.
At this point, I remove the clove and cardamom because I hate biting into them later.
Add onions and saute until they are soft and golden.
Take your time on this as this is what makes the gravy creamy, (you don't want burned onions].
Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often.
If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :]
Add chicken mix from the bowl and cook till the chicken turns color.
Add butter if desired.
Keep stirring so that bottom is not sticking.  This will take about 8-10 minutes or so.
Add tomato and cook for another 2 minutes
Then add hot water to the pan till it barely covers the chicken.
Cook on medium high till you see a lot of bubbling.
Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally.
When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender.  Eat it with hot rice.
Fudgy Pretzel Brownies


Ingredients:
water, eggs, salted peanuts

Directions:
HEAT oven to 350°F Coat a 13 x 9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. Stir in 1 cup chopped pretzels. Spread evenly in prepared pan. Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
STIR peanuts, caramel topping and remaining 1 1/2 cups pretzels in small bowl just until coated. Spread evenly over cooled brownies.
PLACE frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 5 seconds. Cut small corner off bag. Starting in one corner of pan, drizzle evenly in a left to right sweeping motion, ending at opposite corner of pan. Chill 5 minutes or until frosting is set. Serve immediately. Best when served the same day.
Gingersnaps


Ingredients:
shortening, sugar, egg, molasses, flour, baking soda, ground ginger, cinnamon, salt, sugar

Directions:
Cream shortning and sugar., Beat in egg and molasses., Mix flour, baking soda, ginger, cinnamon, and salt., Gradually add to creamed mixture., Roll teaspoons of dough into balls., Dip one side of each ball in sugar., Place, sugar side up, on greased baking sheet., Bake at 350* for 12-15 minutes, or until lightly browned., Cookies will be crinkly.
Spanish Tortilla-Cheater's Way


Ingredients:
potatoes, eggs, onion, olive oil, coarse salt, manchego cheese

Directions:
In large non-stick pan, heat oil.
Cook potatoes and onions together until potatoes are tender, not brown.
Season with salt.
Add egg mixture and cook until tortilla can be lifted with spatula.
Add cheese and put pan under the grill until cheese is light brown and egg mixture is cooked on top.
If you don't have a grill, bake in the oven until cheese is melted and brown.
Remove from grill. Let stand for 10 minutes and serve.
Accompany with fresh tomato salad.
Spicy Ranch Shrimp, Smashed Potatoes Bed & Veggie Nest #RSC


Ingredients:
small shrimp, catsup, creole mustard, sweet paprika, dill, lemon zest, shallot, hash browns, zucchini, carrot, canola oil, fresh chives

Directions:
First you will need to boil shrimp in boiling water with the Cajun seasoning. You only want to boil them for a few minutes until they are pink. Remove to a colander and rinse with cold water. Set aside. Next mix all the sassy sauce ingredients together; using your judgment as to how spicy you want to be. Mix in shrimp and place in refrigerator to chill.
Next, put hot water in hash browns as directed. Grate zucchini and carrot in bowl together. Drain has brown potatoes and add to bowl. Sprinkle with salt and pepper and then toss all with oil. Spray a 12 hole muffin tin with cooking spray. Place a scoop of potatoes in each tin and make a hollow with back of spoon so that you have a small nest of potatoes. Bake in a 400 degree oven for about 25 minutes or until browned.
While nests are baking, boil red potatoes, drain and mash, Next add Ranch dressing, cream, garlic and chives. Stir together until well combined and fairly creamy. A few lumps are OK.
When nests are done, lift them out of tin and place on platter. Put mashed potatoes in a pastry bag or plastic storage bag and cut off tip of it. I then place a small swirl of mashed potatoes in nests and then place a helping of the shrimp on top. These really are best served while the potatoes are warm but they are pretty good cold too!
Mrs. Field's Macadamia Nut Cookies


Ingredients:
butter, brown sugar, sugar, eggs, vanilla, flour, salt, baking soda, baking powder, oatmeal, coconut, white chocolate

Directions:
Preheat oven to 375 degrees.
After measuring oats, place in blender and process until they turn to powder.
Also, place coconut in a blender and process until fine.
Cream together butter and sugars.
Add eggs and vanilla.
Mix together flour, salt, baking soda, baking powder, oatmeal and coconut.
Add to butter mixture and mix well.
Add nuts and white chocolate. Stir.
Make golf ball size cookies and place 2 inches apart on an ungreased cookie sheet.  Bake 10 minutes.
Mojitos by the Pitcher
Category: drinks
By malgal

I have served this to people who have sworn that they dislike mojitos and they love it. I believe it is the fresh ingredients and the use of sugar, instead of simple syrup, muddled together that makes this cocktail refreshing and delicious. It takes a little bit of work but the results are well worth it. Serve over ice.

Ingredients:
½ cup white sugar
36 leaves fresh mint, or to taste
3  limes, quartered
1 cup rum (such as Bacardi®)
1 liter club soda

Directions:
Muddle sugar and mint leaves together in pitcher until leaves are well broken down. Add limes and muddle until limes are juiced. Stir rum into sugar mixture; add club soda and stir until sugar is dissolved.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 160.3
Fat: 0.1 g
Carbohydrates: 20.2 g
Sugars: 17.2 g
Dietary fiber: 0.9 g
Protein: 0.2 g
Sodium: 5.8 mg
Chicken With Sourdough-Mushroom Stuffing


Ingredients:
lemon peel, ground sage, seasoning salt, fresh ground black pepper, butter, fresh mushrooms, garlic cloves, sourdough baguettes, carrot, chicken broth, walnuts, flat-leaf Italian parsley

Directions:
Lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs. Place chicken in slow cooker.
Melt butter in a skillet, add mushrooms and garlic.
Cook and stir 3 to 5 minutes or until just tender.
Stir in sage mixture.
Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.
Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.
Transfer stuffing and chicken to a platter.
In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken.
Cumin-Pepper Flank Steak With Horseradish Chimichurri


Ingredients:
flat leaf parsley, green onions, water, red wine vinegar, olive oil, salt, garlic clove, cumin, salt, black pepper, olive oil

Directions:
To prepare Chimichurri:  Combine first 8 ingredients in a food processor; process until smooth.  Transfer sauce to a small bowl; set aside.
To prepare steak, rub steak with cumin, 1/2 teaspoons salt, and black pepper.  Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat.  Add steak to the pan; cook 3 minutes on each side or until desired degree of doneness.  Remove steak from the pan, and let stand for 5 minutes.  Cut steak diagonally across grain into thin slices.  Serve with chimichurri .
Chocolate-Filled Crescents
Category: trusted-brands-recipes-and-tips
By Pillsbury

A decadent dessert with only 2 ingredients? It's a Crescent wow!

Ingredients:
1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
½ cup mini chocolate chips
Powdered sugar, if desired

Directions:
Heat oven to 350 degrees F. Separate dough into 8 triangles. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Prep time: 5 mins
Total time: 25 mins
Yields: 8 crescents

Calories: 164.4
Fat: 9.3 g
Saturated fat: 3.9 g
Carbohydrates: 18.3 g
Sugars: 8.2 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Sodium: 223.9 mg
Hot Fudge Pudding Cake


Ingredients:
all-purpose flour, light brown sugar, baking powder, salt, nonfat milk, vanilla, sugar, boiling water

Directions:
Combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl.
Add milk, oil and vanilla and mix well.
Spoon batter into greased 8 or 9 inch square baking pan.
Mix remaining cocoa and granulated sugar.
Sprinkle over cake batter.
Pour boiling water over batter.
Bake at 350 degrees for about 30 minutes, until cake springs back when touched.
Let cool on wire rack 5-10 minues.
Serve warm.
Turkey and Chorizo Meatloaf


Ingredients:
ground turkey, chorizo sausage, garlic cloves, egg, barbecue sauce, salt, cumin

Directions:
Mix all ingredients well by hand in large mixing bowl.
Form 2 loaves on rack over baking sheet.
Bake 45-55 minutes at 350 (or until internal meat temp is 165].
Sloppy Joe Pasta Skillet Dinner


Ingredients:
pasta, water, frozen corn, tomatoes and green chilies

Directions:
In a 10 inch non-stick skillet over medium heat add water.
When water reaches boiling point add pasta,and cook until desired doneness is reached.(I cook mine al dente'].
Drain and return to skillet.
Add meat,rotel, corn and 1 cup of cheese.
Stirring until meat is heated through and cheese is melted.
Sprinkle remaining cheese on top and serve.
Swedish Lingonberry Sauce


Ingredients:
water, sugar

Directions:
Drain berries, wash and pick out any leaves.
Place berries in saucepan; add water and heat to boiling.
Add sugar; stir to dissolve. Simmer 10 minutes.
Remove from heat.
Place saucepan in cold water; stir sauce for 1-2 minutes.
Serve warm if using for pancakes, chill if serving with meat.
Spicy Thai Peanut Sauce


Ingredients:
soy sauce, tamari, rice vinegar, ginger, garlic, hoisin sauce, fresh lime juice, water

Directions:
"Blend all ingredients in food processor, scraping sides occasionally."
Steven Raichlen's Nashville Sweet Barbecue Sauce


Ingredients:
ketchup, brown sugar, fresh lemon juice, lemon zest, molasses, Worcestershire sauce, liquid smoke, dry mustard, onion powder, ground black pepper

Directions:
Combine ketchup, brown sugar, lemon juice, zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan.  Whisk to mix.
Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
If not serving the sauce immediately, let cool to room temperature, transfer to air tight jars, and refrigerate until serving.
The Best Goulash


Ingredients:
ground beef, turkey, onion, garlic, paprika, elbow macaroni, frozen corn, chopped tomato, tomato sauce, sharp cheddar cheese

Directions:
Brown ground meat in skillet with onions and garlic.
Drain fat from meat.
Add salt, pepper, paprika, tomatoes, tomato sauce and frozen corn.
While the meat is cooking, boil the macaroni until almost done.
Drain water from macaroni and stir into meat mixture Lightly grease a casserole dish.
Pour enough mixture to cover bottom of dish and then sprinkle with cheese; add another layer of meat and top with cheese.
Bake at 350 degrees until cheese melts and casserole is bubbling (approximately 40 minutes].
Quick Classic Gazpacho
Category: soups-stews-and-chili
By Ben S.

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

Ingredients:
2 (14.5 ounce) cans diced tomatoes (I use Hunt's Petite Diced)
½ cup water
2 tablespoons extra-virgin olive oil
1  seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2  medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced  (Optional)
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Directions:
Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Yields: 6 servings

Calories: 85.2
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 8.1 g
Sugars: 4.8 g
Dietary fiber: 1.7 g
Protein: 1.7 g
Sodium: 215 mg
Sweet Chunk Pickles


Ingredients:
dill pickle, sugar, cider vinegar, garlic cloves

Directions:
Drain pickles and cut into chunks or thick slices.
Combine sugar, vinegar and spices in small saucepan.
Bring to a boil, stirring until sugar dissolves.
Put pickles and garlic in jar and add sugar mixture.
Cover, cool and refrigerate.
Flavor develops over a week, but they get better and better after a couple of hours cooling time.
Summer Squash Casserole


Ingredients:
zucchini, onion, sour cream, carrot, herb seasoned stuffing mix, butter

Directions:
In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
Fold in the zucchini mixture; set aside.
In a smaller bowl, toss the stiffing mix and melted butter.
Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Easy Saucy Applesauce Pork Chops


Ingredients:
applesauce, sugar, soy sauce, garlic clove, ground ginger, boneless pork chops, butter

Directions:
In a bowl, combine the applesauce, sugar, soy sauce, garlic and ginger; mix well and pour into a greased 13" X 9" X 2" baking dish.
In a skillet, brown the pork chops in the butter.
When browned on both sides, place over the applesauce mixture.
Bake, uncovered, in a 350 degree oven for 30 minutes or until meat is tender.
Chicken Parmesan Pasta Casserole
Category: main-dish
By RCHEISS

Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!

Ingredients:
1 (16 ounce) package uncooked rotini pasta
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
2 cups vegetable oil for frying
2 cups flour
4  eggs, beaten
2 cups Italian seasoned bread crumbs
2 tablespoons garlic powder
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 ½ (32 ounce) jars marinara sauce
½ cup dry red wine (such as Sangiovese)
½ cup grated Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C). Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels. Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 10 servings

Calories: 1121.9
Fat: 65.5 g
Saturated fat: 14.8 g
Carbohydrates: 92.2 g
Sugars: 16 g
Dietary fiber: 7.1 g
Protein: 38.2 g
Cholesterol: 139.3 mg
Sodium: 1490.7 mg
Spinach-Stuffed Artichoke Hearts


Ingredients:
frozen chopped spinach, onion, butter, sour cream, parmesan cheese, salt, black pepper, cayenne pepper, artichoke bottoms, parmesan cheese

Directions:
Thaw and squeeze out spinach.
Sauté onion in butter for about five minutes.
Stir into onions, drained spinach, sour cream, Parmesan cheese, salt and peppers.
Spoon into artichoke bottoms.
Sprinkle with Parmesan cheese.
Put in baking dish with a little water and bake for 30 minutes at 350 degrees.
Southern Stewed Tomatoes


Ingredients:
tomatoes with juice, sugar, butter, salt

Directions:
Preheat oven to 350°F.
Spray an oven proof casserole with cooking spray and set aside.
Put the tomatoes with their juices into the casserole and cut up into chunks.
Add the sugar and stir.
Cut the butter into chunks and add to tomato mixture.
Stir in the stale bread cubes-enough to make a thick mixture.
Bake uncovered for 30-35 minutes, or until the top is lightly browned and the mixture is very thick.
Cover with foil if it appears to be browning too quickly towards the end.
Lemoniest Lemon Squares


Ingredients:
all-purpose flour, confectioners' sugar, unsalted butter, eggs, granulated sugar, fresh lemon juice, all-purpose flour, confectioners' sugar

Directions:
Crust: Preheat oven to 325 degrees. Combine flour and confectioner's sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on low speed until mixed. Add butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan.
Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees.
Filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then flour. Pour the filling on top of the crust.
Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for an hour or keep at room temperature for three hours before cutting. Cut into squares, about 2 1/4 inches. Dust tops with confectioner's sugar.
Appetizer or Snack Party Tray


Ingredients:
lettuce leaves, colby-monterey jack cheese, deli ham, grape tomatoes, zucchini

Directions:
Place lettuce leaves on round serving platter.
Mound cheese cubes in center of plate.
Roll each ham slice and secure with several toothpicks.  Cut into 2 or 3 pieces, arrange in section of plate.
Repeat rolling and cutting into pieces with turkey breast.  Arrange turkey opposite of ham.
Fill remaining space on plate with tomatoes, carrots, zucchini, if desired.
Fabulous Marbled Cheesecake


Ingredients:
graham cracker crumbs, walnuts, sugar, butter, margarine, cream cheese, sweetened condensed milk, eggs, all-purpose flour, vanilla extract

Directions:
Preheat oven to 350°F.
Combine graham cracker crumbs, walnuts, sugar and butter; press firmly on bottom of 9-in springform pan.
In large bowl, beat cream cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Beat in eggs,  one at a time, flour then vanilla.
Measure 1-1/2 cups batter into medium bowl.  Add melted chocolate; mix well.  Spoon half the vanilla batter into prepared pan then half the chocolate batter.
Repeat process ending with chocolate batter.  With metal spatula or table knife, gently swirl batter to marble.
Bake 50 to 60 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
My Navy Bean Soup
Category: soups-stews-and-chili
By Patty Long

A delicious rich and colorful soup. Good for a cool autumn evening.

Ingredients:
1 (16 ounce) package dried navy beans
water to cover
7 cups chicken stock
½ cup margarine
4  carrots, chopped
1  onion, chopped
½ pound bacon

Directions:
Clean and sort the beans. Place them in a large bowl with water to cover and soak for 3 hours. In a large pot over medium heat, combine the beans and the chicken stock and allow to simmer. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the carrots and onion and saute for 10 minutes, or until onion is caramelized. Add this mixture to the pot. In the same skillet over medium high heat, saute the bacon for 10 to 15 minutes, or until it is crisp. Drain the grease and add the bacon to the pot. Continue to simmer the soup over medium heat, stirring frequently, until the beans are tender and the soup has thickened.

Prep time: 15 mins
Cook time: 45 mins
Total time: 4 hrs
Yields: 8 servings

Calories: 448.4
Fat: 25.5 g
Saturated fat: 6.5 g
Carbohydrates: 40 g
Sugars: 5.1 g
Dietary fiber: 15 g
Protein: 16.9 g
Cholesterol: 19.9 mg
Sodium: 995.9 mg
Make-Ahead Creamy Mashed Potatoes


Ingredients:
potatoes, cream cheese, sour cream, onion, salt, pepper, margarine, margarine

Directions:
Peel and boil potatoes., Mash potatoes., Add cream cheese, sour cream, onion, salt and pepper and 1/2 cup margarine., Mix well with mixer., Put in a 13 x 9 inch pan., Dot top with 1 Tablespoon margarine., Refrigerate 1 to 2 days., Bake at 350 degrees Fahrenheit for 45 minutes.
Buttermilk


Ingredients:
milk, white vinegar

Directions:
Add the vinegar to the milk, Let stand at least 15 minutes.
6 Minute Literal Cup-Cake


Ingredients:
all-purpose flour, cocoa powder, sugar, milk, vanilla extract, egg

Directions:
Combine dry ingredients in a large microwaveable mug.
Stir in the egg.
Add oil, vanilla extract and milk and mix well taking care to ensure any dry ingredients aren't sticking to the sides and bottom of the mug.
Microwave on medium/high for 3 minutes.
Allow to cool and then enjoy on its own or with a bit of whipped cream or ice cream!