xiaoxl/recipe_data huggingface dataset:
Coconut Fish Curry
Category: seafood
By Victoria Teasdale

Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice.

Ingredients:
1 ½ teaspoons curry powder
½ teaspoon ground ginger
¼ teaspoon ground turmeric
¼ teaspoon olive oil
3 cloves garlic, minced
1  onion, chopped
4 ¼ ounces coconut milk, divided
4 ¼ ounces water, divided
3 ½ ounces cod, cut into bite-size pieces
1 large tomato, diced

Directions:
Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste. Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 237.3
Fat: 14.2 g
Saturated fat: 11.5 g
Carbohydrates: 18.7 g
Sugars: 7.3 g
Dietary fiber: 4.4 g
Protein: 12.3 g
Cholesterol: 17.6 mg
Sodium: 50.8 mg
Mom's Strawberry Pie


Ingredients:
cream cheese, powdered sugar, vanilla, salt, strawberry, sugar, cornstarch, salt, water, lemon juice

Directions:
STRAWBERRY TOPPING.
Wash and halve strawberries.
Whisk together the sugar, cornstarch and salt in a medium saucepan.
Add the water, lemon juice and red food coloring.  Cook over medium high heat until the mixture starts to thicken, stirring frequently.
Add half of the strawberries and cook until mixture is thickened.
Add remaining strawberries and remove from heat.
Cool completely before putting on top of cream filling in pie shell.
CREAM FILLING.
While strawberry filling cools, whip the whipping cream.
In separate bowl, beat together the cream cheese, powdered sugar, vanilla and salt.
Fold in the whipped cream and spread in the bottom of the cooled pie shell.
Once the strawberry filling has cooled, gently put it on top of the cream filling.
Creamy Carrot & Orange Soup


Ingredients:
butter, onion, carrot, ground nutmeg, yogurt

Directions:
Brown the onion in the butter until soft.
Put onions carrots and chicken stock in a sauce pan.
Add Orange juice, heat to meld the flavors.
Puree in a food processor until very smooth season with salt& pepper and Return to saucepan and blend in the nutmeg.
Bring to a boil stirring during cooking time.
To serve top and swirl in two tbsp of cream (or yogurt].
Balsamic Chicken With Roasted Orange Asparagus


Ingredients:
dried rosemary, oregano, garlic cloves, salt, black pepper, chicken breast halves, reduced-sodium chicken broth, asparagus

Directions:
Preheat oven to 425°F  In a small bowl combine rosemary, garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper.  Sprinkle herb mixture evenly over skinned sides of the chicken breast halves; rub in with your fingers.
Coat a very large nonstick skillet with nonstick cooking spray.  Heat over medium heat.  Add chicken pieces, herb sides down; cook 4 to 6 minutes or until browned.  Turn chicken pieces over.  Remove skillet from the heat.  Carefully add broth and vinegar to the skillet.  Return skillet to heat.  Cover and cook 15 to 20 minutes or until chicken is no longer pink (170°], spooning broth mixture over chicken occasionally.
Meanwhile, in a 15x10x1-inch baking pan arrange asparagus spears in a single layer.  Drizzle with orange juice and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Roast asparagus 12 to 15 minutes or until crisp-tender.  To serve, place one chicken piece on each of four serving plates.  Spoon pan juices evenly over chicken pieces.  Divide asparagus spears among the plates.  Serve with orange wedges and garnish with orange peel.
Double Vanilla Latte Float


Ingredients:
vanilla, vanilla, vanilla ice cream

Directions:
Prepare the Vanilla Latte according to instructions on the packaging.
Add a generous scoop of vanilla ice cream.
The new Van Houtte Specialty Collection offers four beverages designed for Keurig K-Cup systems, including the Vanilla Latte mentioned in the recipes. You can find all of them on Keurig.ca, in grocery stores and certain retailers.
Cream of Turnip Soup


Ingredients:
turnips, potatoes, onions, olive oil, white pepper, cayenne pepper, heavy cream, salt

Directions:
Saute the onions in the olive oil in a large heavy saucepan until limp ( 5 mins ].
Add the turnips and potatoes to the pan , pour in the chicken stock, add the white pepper and cayenne pepper and season with salt.
Simmer for 1 hour, until all the vegetables are soft.
Let cool slightly.
Puree in a blender ( BE CAREFUL NOT TO BURN YOURSELF ].
Pour pureed soup back into the saucepan and add the heavy cream, warm through and serve, garnishing with drizzled cream and cilantro ( or herb of choice ].
Tuna Noodle Casserole


Ingredients:
onion, butter, soy sauce, sherry wine, flour, chicken broth, milk, lemon juice, salt, tuna, cheddar cheese

Directions:
Preheat oven to 375 degrees F.  Spray a 2 quart baking dish with Pam.
In a heavy skillet, cook onion in butter over medium heat until softened, about 10 minutes.  Add mushrooms and continue to cook until juices are released.  Add soy sauce and sherry and continue to saute onions and mushrooms until liquid in the pan evaporates.  Add flour, stir and cook for 1 minute.  Add broth slowly, keep stirring as mixture thickens, then add milk.  Add tuna, lemon juice, and salt.  Add noodles, mix well, and put into prepared pan.  In a bowl, mix bread crumbs, cheddar cheese, and the oil.  Sprinkle this mixture over tuna and noodles.  Bake until bubbly, 20 to 30 minutes.
* the lemon juice is a great addition, but it's not a deal breaker - still yummy without.
**remember, this recipe was originally from Gourmet - please note that dried bread crumbs will work just fine in a pinch - panko, too!
Salt Free Poultry Seasoning


Ingredients:
sage, thyme, marjoram, garlic powder, onion powder, pepper, celery seed, parsley, rosemary, cayenne, nutmeg

Directions:
"Mix all ingredients well, store in an airtight spice container."
Pasta With Kielbasa and Swiss Chard


Ingredients:
swiss chard, kielbasa, olive oil, salt, garlic cloves, water, red pepper flakes, penne, parmigiano-reggiano cheese

Directions:
Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.
Rhino's Chicken Marsala


Ingredients:
boneless chicken breasts, portabella mushroom, marsala wine, flour, olive oil, butter, salt, pepper

Directions:
"Pound chicken breast to 1/4 inch thick. Add a pinch of salt and pepper. In medium bowl mix 1 cup flour and 2 Tbsp Rhino's Rub. Dip chicken into flour mixture and coat heavily.  In Large Skillet heat butter and olive oil on medium/high for 1-2 minutes. Add chicken. Heat for 3-4 minutes until browned. Flip chicken, add mushrooms and heat for 3-4 minutes. Add marsala wine. Reduce heat to medium/low for approximately 10 minutes. Serve with mashed potatoes and sautéed asparagus. Enjoy!"
Texas Toast Steak Sandwiches


Ingredients:
mayonnaise, chipotle chiles in adobo, muenster cheese, tomatoes

Directions:
In a small bowl, combine mayonnaise and chipotle pepper.  Heat Texas toast on a foil-lined baking sheet according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook beef in batches over medium heat until no longer pink.
Layer warmed Texas toast with spinach, steaks, mayonnaise mixture, cheese and tomato.  Broil 3-4 inches from heat for 1-2 minutes or until cheese is melted.
Baked Toficken Nuggets (Vegetarian Chicken Nuggets)


Ingredients:
firm tofu, cornmeal, cornstarch, poultry seasoning, plain yogurt, pepper

Directions:
Slice the tofu into bite sized pieces or larger if you prefer.
Combine yogurt and poultry seasoning (or whichever other seasonings you are using].
Place tofu and yogurt mixture into a ziploc bag and allow to marinate several hours or overnight.
In a medium bowl, combine cornmeal and starch-  You may add additional seasonings to this mixture as well.
Preheat oven to 350°F.
Spray a cookie sheet with PAM.
Dredge the marinate tofu in the cornmeal mixture to coat, and lay on the cookie sheet, leaving room between each piece.
Bake 20 to 30 minutes, turning once, until browned.
Serve with your choice of dipping sauce (I like BBQ sauce myself].
Nif's Caramelized Onions for a Crowd


Ingredients:
butter, yellow onions, sea salt

Directions:
In a large dutch oven, heat the butter and oil over medium-high heat. Some foam from the butter will form on top of the hot fat. When that happens, stir until you can see that the mixture underneath is a light brown.
Add onions and salt. Set your timer and stir the mixture every 10 minutes.
After just over an hour has gone by, you will notice that the onions are starting to stick to the bottom of the pot. Make sure to scrape all of the browned bits off the bottom and start setting your timer for every 3 minutes.
You will repeat the 3 minute stirrings for another 30-45 minutes. When you notice that the onions are quite a dark brown and there is a bit of a burnt smell, turn the burner off but let the pot sit on the burner.
Stir again after the pot has cooled down for a few minutes an serve.
Christmas Low Fat White-Chocolate Walnut Brownie Biscotti


Ingredients:
butter, sugar, egg, vanilla, white flour, baking powder, salt, white chocolate chips, walnuts

Directions:
Preheat your oven to 350°F.
Combine your dry ingredients (flour, cocoa, baking powder, and salt] with a whisk or fork.
Beat butter, sugar, egg, egg white, and vanilla in a mixer until smooth.
Add the dry ingredient mixture to the wet ingredients and stir gently just until combined.
Fold in white chocolate and walnuts.
Divide the dough into two even pieces and shape each section of dough into a rectangle that is about 3.5 x 8 inches.
Place each log a few inches apart onto a sprayed cookie sheet.
Brush with a egg white/water mixture and top with coarse red and green sugars.
Bake for 25 minutes or until the top starts to show cracks.
Cool for 10 minutes while lowering the temperature of the oven to 275°F.
On a cutting board, begin to cut diagonal slices about 3/4-inch thick or as desired using a SHARP knife. Salvage the ends as much as possible for bite size pieces.
Place pieces cut side up and cook at 275F for another 20 minutes.
Flip cookies and bake for another 20 minutes.
Turn off the oven. Let cool on the baking sheet in the oven with the door open. (This lets them get nice & crispy].
Chocolate Peppermint Bars


Ingredients:
butter, eggs, sugar, flour, powdered sugar, butter, margarine, butter

Directions:
For Layer#1:
Melt chocolate and butter, stirring frequently.
Cream eggs and sugar; add flour and chocolate mixture.
Mix well and spread in 8x8 pan.
Bake at 350F for 20 min; turn oven off and bake 5 min more.
Let cool.
For Layer#2:
Cream sugar and butter together.
Blend in cream and extract.
Spread on cooled crust layer and refrigerate until chilled.
For Layer#3:
Melt chocolate and butter together; pour over peppermint layer.
Chill& cut into small squares (this is rich!].
Lamb and Winter Vegetable Stew
Category: soups-stews-and-chili
By BJSCHADE

A hearty stew made with winter vegetables. Definitely worth the time. Beef tips can be substituted for lamb.

Ingredients:
2 tablespoons vegetable oil
1 pound lamb stew meat, cubed
2 cups beef broth
1 cup dry red wine
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
1  bay leaf
2 cups peeled, seeded, and sliced butternut squash
1 cup peeled, sliced parsnips
1 cup peeled, chopped sweet potatoes
1 cup sliced celery
1 medium onion, thinly sliced
½ cup sour cream
3 tablespoons all-purpose flour

Directions:
Heat the oil in a large saucepan, and brown the lamb meat on all sides. Drain fat, and stir in the beef broth and wine. Season with garlic, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 20 minutes. Mix in the squash, parsnips, sweet potatoes, celery, and onion. Bring to a boil, then reduce heat and simmer 30 minutes, or until the vegetables are tender. In a small bowl, blend the sour cream and flour. Gradually stir in 1/2 cup of the hot stew mixture. Stir the sour cream mixture into the saucepan. Remove the bay leaf, and continue to cook and stir until thickened.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 208.1
Fat: 8.9 g
Saturated fat: 3.3 g
Carbohydrates: 16.2 g
Sugars: 3.3 g
Dietary fiber: 2.6 g
Protein: 11 g
Cholesterol: 33.1 mg
Sodium: 321.5 mg
Lamb Stew from Southern France


Ingredients:
leg of lamb, cornflour, kosher salt, black pepper, mustard powder, olive oil, sweet onions, garlic clove, carrots, celery, ground coriander, ground cumin, ground ginger, paprika, cinnamon, allspice, Burgundy wine, chicken broth, tomato paste, fresh thyme, lemon, zest of, garlic cloves, prunes

Directions:
Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside.
Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat.
Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate.
Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery.
Cook for 5 minutes over medium flame.
Add all the spices and continue to cook for a couple of minutes, until fragrant.
Add the lamb back to the pot, add the bone and pour in the wine and chicken broth.
Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit.
Season with salt and freshly ground black pepper.
Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender.
Remove the bone and cook, uncovered, for 30 minutes longer.
Serve over brown rice, Israeli couscous or your favourite ancient grain.
Vegan Gluten-Free Pumpkin Loaf


Ingredients:
applesauce, pumpkin puree, banana, coconut oil, maple syrup, water, rolled oats, sea salt, baking soda, ground cinnamon, ground ginger, ground cloves

Directions:
Preheat the oven to 375 °F.
Mix together all the wet ingredients till there are no lumps.
In a seperate bowl, mix together all the dry ingredients.
Slowly pour the dry ingredients into the wet while mixing. Continue mixing until fully combined, without lumps.
Pour the batter into a loaf pan.
Bake for 45 - 55 minutes or until a toothpick comes out clean. (A sticky sheen on the toothpick is fine as long as there are no wet crumbs].
Place the pan on a cooling rack for 1-2 hours or until completely cool.
Run a spatula along the edge of the pan until the loaf comes free.
Cut, serve, and enjoy!
Algerian M'shewsha. No Oil - Healthier Version!!! Breakfast Dish


Ingredients:
eggs, salt, vanilla flavoring, self raising flour, fine semolina, baking powder, honey

Directions:
Place all the ingredients in a blender & whizz until thoroughly combined & thick bubbly batter has formed.
Brush a medium sized frying pan / skillet with oil or butter & heat on low. Pour the batter into the pan & cook on a low heat for approximately 15 minutes or until the M'shewsha has risen, pulled away from the edges & looks mostly set on the top.
Carefully flip the M'shewsha over. To do this, carefully slide it onto a large dinner plate. Then place the frying pan over the top of the dinner plate & gently invert to  flip the M'shewsha back into the pan.
Cook on low for a further 15 minutes.
Warm the honey until it is easily pourable.
Turn out onto a large plate, slice into 8 pieces. Pour the honey over the top of the M'shewsha & serve warm or at room temperature later.
Hot German Potato Salad


Ingredients:
small red potatoes, hard-boiled eggs, bacon, all-purpose flour, vinegar, sugar, green onion tops, chives

Directions:
Cook the potatoes in a large pot of water until tender, about 5 minutes from the time the water starts to boil.
Drain and cool under cold running water.
Slice the potatoes 1/4 inch thick and place them in a large bowl.
Add the eggs, mix well, and set aside.
Sauté the bacon in a 10-inch skillet over high heat until browned, about 7 minutes.
Remove the bacon from the skillet with a slotted spoon and set aside.
Pour off all but 2 tablespoons of the bacon fat and return the skillet to high heat.
Add the onions and cook, scraping the bottom of the skillet occasionally, until the onions are golden, about 3 to 5 minutes.
Add the Meat Magic, then whisk in the flour.
Slowly add the stock, vinegar, and sugar, whisking constantly.
Cook, whisking frequently, until the mixture is thick, about 5 to 6 minutes.
Remove from the heat.
Fold the dressing into the potato and egg mixture, add the green onion tops and cooked bacon, and combine thoroughly.
Cabbage and Gnocchi
Category: side-dish
By Fancy Nancy

This is a Polish comfort food with an Italian flare. Haluski (cabbage and noodles) is a popular budget-friendly Polish dish. I had some cabbage in the fridge and some gnocchi in my pantry so I decided to stir up some fun. I loved the way it turned out. Sprinkled with Parmesan cheese, it is even more savory and delish.

Ingredients:
1 (16 ounce) package gnocchi
¼ cup butter, divided, or more as needed
2 tablespoons olive oil
1  onion, chopped
1 head cabbage, shredded
1 clove garlic, minced
1 pinch red pepper flakes
salt and ground black pepper to taste
1 teaspoon grated Parmesan cheese, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes. Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 6 servings

Calories: 282.7
Fat: 17.8 g
Saturated fat: 8.9 g
Carbohydrates: 28.6 g
Sugars: 7.9 g
Dietary fiber: 6.3 g
Protein: 5.1 g
Cholesterol: 34.8 mg
Sodium: 179.6 mg
Anna Belle's Fudge Pie


Ingredients:
butter, eggs, sugar, flour, vanilla

Directions:
Preheat oven to 350°F.
Heat chocolate and butter in the microwave on high and check and stir it every 30 seconds until it's melted and smooth.
Add vanilla and stir.
In another bowl, mix flour and sugar.
Beat eggs and combine with flour and sugar.
Combine with chocolate mixture and mix well.
Pour into a well-greased pie pan.
Bake for 30-40 minutes.
Slice it up and serve with whipped cream or ice cream.
Sweet Potato and Crumbled Chorizo Appetizer


Ingredients:
chorizo sausage, sweet potato, hazelnuts, olive oil, fresh rosemary

Directions:
Heat olive oil in a skillet on medium heat and sauté sweet potato and crumbled chorizo sausage for 5 minutes or until sausage is fully cooked.
Mix all ingredients into a bowl. Top each cracker with mixture and garnish with hazelnuts and a pinch of fresh rosemary.
White Beans With Vegetables


Ingredients:
white beans, zucchini, spring onion, leek, tomato sauce, olive oil, salt

Directions:
Peel and dice spring onion. Clean the leek and chop into fine disks.
Cut the zucchini in half lengthwise and slice, making "half moons".
In a large frying pan, heat olive oil, add all vegetables (except beans], cover and cook on medium heat for 8 minutes.
Open jar/can of beans and add to frying pan. Add also tomato sauce and one pinch of salt. Stir gently until heated through and serve.
Light or Dark Brown Sugar
Category: everyday-cooking
By JillH

Making your own brown sugar is so simple and easy and it tastes exactly like store-bought! You'll never run out of brown sugar if you keep two simple ingredients on hand: white granulated sugar and molasses. The recipe ingredients are for light brown sugar. For dark brown sugar, see the cook's note. To keep it moist, put a slice of bread into the storage container.

Ingredients:
1 cup white sugar
1 tablespoon unsulfured molasses

Directions:
Combine sugar and molasses in a mixing bowl. Use an electric mixer on medium speed, mixing until molasses is completely incorporated. Store in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup brown sugar

Calories: 52
Carbohydrates: 13.4 g
Sugars: 13.2 g
Sodium: 0.5 mg
Glögi Spice Mixture for Red Wine


Ingredients:
water, fresh ginger, cinnamon sticks, cloves, cardamom seeds

Directions:
Combine ingredients in a saucepan and simmer for an hour.
Allow to cool and sieve.
Store in a bottle in the fridge.
Use 100 ml or more per one (750 ml] bottle of red wine (or equal amount of red grape or black currant juice]: mix and heat gently. Sweeten with brown sugar, if you prefer.
Mexican Black Bean and Turkey Wraps
Category: meat-and-poultry
By Aron Bartram

A delicious, light, and easy-to-make ground turkey wrap that keeps everybody full and feeds an army! Serve in whole wheat wraps and serve with Tex-Mex shredded cheese, taco sauce, and tomatillo salsa.

Ingredients:
1 large onion, diced
1 pinch sea salt
1 pinch cayenne pepper
1 pound lean ground turkey
1 dash garlic powder
1 (15 ounce) can black beans, drained and rinsed
1 cup water
1 large green bell pepper, diced
1 (4 ounce) can chopped green chiles
6 tablespoons taco seasoning mix
1 cup cooked brown rice

Directions:
Heat a large skillet over medium-high heat. Saute onion with sea salt and cayenne pepper until softened, about 7 minutes. Add ground turkey and garlic powder; cook and stir until turkey is no longer pink, about 5 minutes. Add black beans, water, green bell pepper, green chiles, and  . Mix well. Reduce heat to low and let simmer with the lid on until flavors blend, 10 to 15 minutes. Stir cooked rice into the turkey mixture; simmer until heated through, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 403.1
Fat: 10.6 g
Saturated fat: 2.7 g
Carbohydrates: 45.3 g
Sugars: 5.8 g
Dietary fiber: 9.9 g
Protein: 30.6 g
Cholesterol: 90.1 mg
Sodium: 1882.8 mg
Belgian Endive and Ham Casserole


Ingredients:
Belgian endive, butter, margarine, flour, milk, cheddar cheese, gouda cheese, cayenne pepper

Directions:
Preheat the oven to 350 degrees F.
Trim the ends from the endives.
Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
Drain well.
When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
Cook, stirring for a minute until it is well blended.
Add the milk, and whisk smooth.
Turn the heat down.
Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.