xiaoxl/recipe_data huggingface dataset:
Low-Fat Thai Coconut Curry Shrimp


Ingredients:
sake, dry sherry, light soy sauce, cornstarch, garlic cloves, fresh ginger, red onions, yellow onion, pepper, 1% low-fat milk, half & half light cream, peanut butter, sake, dry sherry, curry powder, sugar, salt

Directions:
Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
Combine sauce ingredients and set aside.
Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.
Lomi Lomi
Category: salad
By SAXONY

Smoked salmon, tomato and onion make up this tantalizing Hawaiian salad. It's just not a luau without the lomi!

Ingredients:
2 cups diced salted salmon
6 medium tomatoes, diced
1  white onion, chopped
½ cup chopped green onion
sea salt to taste
cayenne pepper to taste

Directions:
In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 43.8
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 3.6 g
Sugars: 2.1 g
Dietary fiber: 1 g
Protein: 5 g
Cholesterol: 5.4 mg
Sodium: 476.5 mg
My Version of a Sunshine Cake... Ww Style


Ingredients:
mandarin oranges, Cool Whip Free, sugar-free instant vanilla pudding mix

Directions:
Mix cake mix and diet soda.
Add half of the mandarin oranges.
Cook in a 9X13 pan as directed on the cake mix box.
Once cake is cooled blend together cool whip and pudding.  This is the topping for the cake --  Option: You can either cut remaining orange sections in half and blend in with the topping OR place them on top decoratively.
Licorice Chocolate Almonds


Ingredients:
white chocolate, cocoa powder

Directions:
Roast the almonds on an oven tray in the oven for about 8-10 minutes at 360°F.
When the almonds are roasted, let them cook off for a bit.
In a small bowl, mix the cocoa and 1/2 tbsp RawSpiceBar’s Licorice Salt together.
Melting the chocolate requires a pot and a heat resistant bowl.
Take a pot and fill up half way with water.
Place a heat resistant bowl in the water, the bowl should float.
Chop the chocolate into large pieces and pour it into the bowl.
Slowly heat up the water and let it boil lightly. The chocolate will melt quickly, be careful not to get any water in the bowl or else the chocolate will clump together.
Pour almonds into the melted chocolate and mix them around.
Use a fork to take out the chocolate covered almonds and place them on a sheet of parchment/ baking paper. Let the chocolate solidify.
Put the chocolate covered almonds into the chocolate melt one more time. This will give them a thicker layer of chocolate. (Feel free to re-melt the chocolate in the above method if needed].
Take the almonds up and let them cook off – before the chocolate will completely solidify, roll them in the previously mixed cocoa powder and RawSpiceBar Licorce Salt.
Fallen Angel


Ingredients:
blue curacao, lemon juice

Directions:
Combine gin, blue curacao, juice and bitters in glass.
Add ice and top with lemonade.
(We serve this in 350ml pina colada glass].
Fast No Knead Bread With Easy Cleanup


Ingredients:
bread flour, instant yeast, red wine vinegar, salt, warm water

Directions:
1. In a large bowl combine flour and salt. Add ¼ teaspoon instant yeast and ¼ teaspoon red wine vinegar to1 1/2 cups warm water.Combine wet and dry ingredients together until all moisture is absorbed. Cover and allow to rest for 4 hours.
2.Uncover bowl and fold dough over on itself a couple of times. Place dough in the center of a sheet of oiled parchment paper. Rinse the bowl with water. Return the dough in parchment paper to the bowl.Cover and let rest one hour.
3. Preheat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, dutch oven, Pyrex or ceramic] in oven as it heats. Carefully remove pot from oven. Place parchment paper and dough into heated pot. Cover with lid. Cut away excess parchment paper and bake 30 minutes, then remove lid and bake another 12 to15 minutes, until loaf is browned. Cool on a rack. Discard parchment paper.
4. Enjoy!
Almond, Apple Cinnamon Scones
Category: bread
By Sabrina De Paulo

I especially enjoy these scrumptious scones--bursting with apples, cinnamon and almonds--on a rainy afternoon with a cup of tea. Because they're made with yogurt and no butter, they're a good fit for everyone's palates. Hope you enjoy them, too!

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons shortening, chilled
2  apple - peeled, cored, and chopped
1  egg, lightly beaten
½ cup plain yogurt
1 tablespoon milk
1 ½ teaspoons almond extract
1 tablespoon milk
1  egg, lightly beaten
2 tablespoons cinnamon sugar
¼ cup sliced almonds

Directions:
Preheat oven to 375  degrees F (190 degrees C). Line a baking sheet with parchment paper. Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the chopped apples. Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet. To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds. Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 310.5
Fat: 13 g
Saturated fat: 3.2 g
Carbohydrates: 42.1 g
Sugars: 13.4 g
Dietary fiber: 2 g
Protein: 6.4 g
Cholesterol: 47.7 mg
Sodium: 243.1 mg
Trout in Lemon Sauce


Ingredients:
trout fillets, water, lemon slices, milk, butter, plain flour, lemon juice

Directions:
Pre-heat oven to 350°F
Place the trout into an ovenproof dish, with a slice of lemon on top of each fish, add the water.
Bake for 10-15 minutes or until cooked.
Melt the butter in a saucepan over a low heat.
Stir in the flour and cook gently for 2-3 minutes.
Add the milk and stock, bring to the boil, stirring continuously, until thickened.
Simmer gently for 4-5 minutes.
Add the lemon juice.
Place the fish on a serving dish, discarding the lemon slices.
Coat with the sauce.
Serve with salad or seasonal vegetables.
Easy Pear Apple Crisp


Ingredients:
pears, apples, brown sugar, butter, flour, oats, cinnamon, nutmeg, ginger

Directions:
Heat oven to 375 degrees.  Butter an 8" x 8" baking dish.  Peel and thinly slice apples and pears; arrange in prepared dish.
In a large bowl, place the brown sugar.  Add flour; add oats; add spices.  Cut in butter with a fork or pastry blender until crumbly.
Sprinkle evenly over apples and pears.
Bake at 375 degrees for 30 minutes or until fruit is fork tender.
Serve with ice cream or cream if desired.
Serves 6.
Vanilla Oat Cake


Ingredients:
flour, sugar, milk, egg, vanilla extract, butter, baking powder, butter, oats, sugar, cinnamon

Directions:
(1 cup= 2 1/2 dl].
Preheat oven to 400.
Mix all the ingredients for the cake (in no special order] in a mix master for approximately 4 minutes or until well blended and slightly fluffy spread on a greased or lined 9 by 13" pan.
Mix all the ingredients for the topping and pour over the top.
(the idea is to leave some patches bare and get a marble effect] cook for 20 minutes or until inserting a toothpick in the center comes out clean.
(the cake may look undercooked].
let the cake stand for about 10 minutes.
Spice Island Smoothie


Ingredients:
plain yogurt, dates, cinnamon, nutmeg

Directions:
Mix the yogurt, rice milk, caramel sauce, dates(if using] and cinnamon  together in the blender and puree. If you want a little more thin, add more rice milk.
Pour into a glass and sprinkle nutmeg over the top. Drink and enjoy!
Wheat Beer Rolls


Ingredients:
beer, sugar, self-rising flour, butter

Directions:
Preheat oven to 450 degrees F.
Butter or grease a baking sheet.
In a large mixing bowl, add 3 1/4 cups of the flour and sugar.
Mix in beer and oil, and stir until just combined (If still too wet, then add additional 1/4 cup flour] and lightly mix until can manage with hands.
Place dough onto floured board and knead about 5 times (don't over-knead].
Pat dough into a 1/4-inch rectangle.
Cut rolls into 3-inch diameter circles (I used an inverted pilsner beer glass which works great] and arrange onto greased pan.
Place onto middle rack in oven and bake 15-18 minutes or until golden brown.
Remove from oven and brush with melted butter.
Place onto wire rack to cool slightly.
Serve warm with butter, honey, or whatever topping you prefer.
Artichoke, Garlic Parmesan Dip


Ingredients:
artichoke hearts, parmesan cheese, mayonnaise, garlic

Directions:
Preheat oven to 350°F.
Drain artichoke hearts and puree them in your food processor.
Mix pureed artichoke hearts, one cup of mayonnaise, one cup of parmesan cheese and garlic to taste in an oven safe bowl or small casserole dish.
Bake in oven at 350°F degrees for 25-35 minutes  until light golden brown.
Let cool for 10 minutes before serving with wheatables vegetable flavored crackers.
No Bake Pizza Appetizer
Category: appetizers-and-snacks
By Teri Denlinger

This is a pizza bread crust slathered with spinach dip and covered with scrumptious toppings: broccoli, chicken or turkey, green onions, and tomato.

Ingredients:
1 cup prepared spinach dip
1 (10 ounce) package prepared pizza crust
1 cup chopped broccoli
1 cup cooked and cubed chicken
⅓ cup chopped green onions
1  tomato, seeded and chopped

Directions:
Spread spinach dip evenly over the pizza crust to within 1/2 inch of the edge. Top with broccoli, chicken, green onions and tomato. Cut into wedges to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 305.6
Fat: 19.5 g
Saturated fat: 3.5 g
Carbohydrates: 22.7 g
Sugars: 1.9 g
Dietary fiber: 1.3 g
Protein: 10.3 g
Cholesterol: 29.6 mg
Sodium: 439.1 mg
Corned Beef and Knockwurst Sandwich
Category: uncategorized
By Brian Genest

This corned beef and knockwurst sandwich recipe is an original from my hometown of Richmond, Virginia. Cooked on the griddle, it was created at Richmond's own NY Deli in the 1940's, and soon became a staple of diners and bars across the city. Crazy that it's still completely unknown anywhere else.

Ingredients:
1  knockwurst
2 teaspoons salted butter, or to taste
¼ pound deli sliced corned beef
2 slices rye bread
2 slices Swiss cheese
1 tablespoon spicy brown mustard

Directions:
Slice knockwurst into long slices. Melt butter on a large griddle over medium heat. Throw corned beef onto the griddle and get it sizzling. Add knockwurst slices; cook 4 to 5 minutes. Add bread, making sure it gets a good coat of butter and grease from the griddle. Cook for 1 minute, then flip. Place Swiss cheese on bread slices. Cover with a lid or pot to steam until cheese melts, about 1 minute. Remove everything from the griddle and assemble sandwich. Place one slice of bread on a plate with the melted cheese facing up. Pile on corned beef, knockwurst slices, and mustard. Top with second slice of bread, cheese facing down. Eat hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 837.4
Fat: 52.5 g
Saturated fat: 25.7 g
Carbohydrates: 37.3 g
Sugars: 3.2 g
Dietary fiber: 3.7 g
Protein: 50.3 g
Cholesterol: 188.3 mg
Sodium: 2985.8 mg
Sticky Pecan Muffins
Category: bread
By ksvxc111

These pecan muffins are easier to make than traditional sticky buns. Perfect for Sunday brunch or a special weekday treat.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
2  eggs, lightly beaten
1 cup nonfat milk
2 tablespoons vegetable oil
2 tablespoons applesauce
½ cup packed brown sugar
2 teaspoons vanilla extract
¼ cup margarine, melted
¼ cup packed brown sugar
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened. Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

Prep time: 25 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 12 servings

Calories: 267.2
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 32.5 g
Sugars: 15.2 g
Dietary fiber: 1.6 g
Protein: 4.8 g
Cholesterol: 31.4 mg
Sodium: 200.8 mg
Grilled Salmon and Grapefruit Salads With Honey Vinaigrette


Ingredients:
honey, fresh lemon juice, garlic, extra virgin olive oil, sea salt, fresh ground black pepper, olive oil, salmon fillets, lettuce greens, red grapefruit, canned mandarin oranges, red onions

Directions:
Combine the honey, vinegar, lemon juice, and garlic in a small bowl. Gradually whisk in the oil. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and set aside.
Heat a grill pan (or cast-iron skillet] over medium-high heat and brush with olive oil. Season the salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper and grill skin-side up until the flesh on the bottom is lightly charred, 3-4 minutes.
Turn and grill skin-side down until just cooked through but still opaque in the middle, 2-3 minutes longer. Lift the salmon off its skin and place on a cutting board. (Discard skin.] When the salmon has cooled to about room temperature, break into bite-sized chunks.
Place the lettuce greens, grapefruit pieces, mandarin oranges, and red onion in a large bowl. Drizzle with half the vinaigrette and toss lightly.
Divide the salad between 2 plates. Top with salmon and slivered almonds. Serve right away.
Mango Salad


Ingredients:
mangoes, red onion, red bell pepper, lime, juice of, lime zest, fresh cilantro

Directions:
I find the easiest way to cut up mango for this is to cut off as much as you can, slicing along the side of the pit.
You can tell what way the pit grows by its shape.
Score the mango halves lengthways, then crossways, into 3/4 inch cubes, going through to the skin, but not through it.
Turn the mango halves inside out and slice off the cubes.
Toss with remaining ingredients.
Goes well with any Thai or Indonesian dish.
Like Indonesian Ginger Chicken!
(recipe posted].
Tomato Caper Tapenade


Ingredients:
sun-dried tomato packed in oil, olive oil, capers, garlic cloves, lemon rind, lemon juice, fresh thyme leave

Directions:
Process all the ingredients until smooth.
Spoon into hot sterilised jar and seal jar immediately.
N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.
Herb Baked Catfish
Category: seafood
By jordanw

Catfish covered in a variety of herbs and butter sauce.

Ingredients:
4 (6 ounce) fillets catfish fillets
2 tablespoons dried parsley
¾ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon butter, melted
¼ teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish. Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.

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

Calories: 170.8
Fat: 6.7 g
Saturated fat: 2.8 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 24.6 g
Cholesterol: 102 mg
Sodium: 89.6 mg
Egg and Potato Curry
Category: world-cuisine
By sunwind

North Indian in origin, I was very grateful to have found this recipe. It is very similar to what was served to us by our Bengali neighbors years ago! Serve hot with a side of thickly sliced bread.

Ingredients:
3 tablespoons vegetable oil, divided
2  onions, peeled and quartered
3  tomatoes, quartered
2  small green chile peppers
2 teaspoons garlic paste
2 teaspoons ginger paste
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon cayenne pepper, or to taste
salt to taste
2 cups water
1  large potato - cooked, peeled, and cut into 1-inch cubes
6  hard-cooked eggs, quartered
2 tablespoons chopped fresh cilantro  (Optional)

Directions:
Heat 1 tablespoon oil in a skillet over medium heat. Stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. Reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more. Remove pan from heat and set it aside. Transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste. Heat remaining 2 tablespoons oil in the same skillet over medium heat. Add onion mixture carefully, as it may spatter. Cook and stir for 2 to 3 minutes. Stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. Cook and stir until the oil begins to separate from the mixture, about 5 minutes. Pour water into skillet and bring sauce to a boil. Add cubed potatoes. Gently stir in the eggs. Reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. Remove from heat. Garnish with cilantro before serving.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 2 servings

Calories: 671.2
Fat: 38.5 g
Saturated fat: 8.5 g
Carbohydrates: 56.3 g
Sugars: 20.1 g
Dietary fiber: 11 g
Protein: 26.7 g
Cholesterol: 636 mg
Sodium: 397.9 mg
Fresh Guacamole
Category: appetizers-and-snacks
By jamjar caterers

This guacamole is fresh, green, and a little zesty.

Ingredients:
1  avocado - peeled, pitted, and diced
1  roma (plum) tomato, diced
½  red onion, diced
1  serrano chile pepper, seeded and minced
½ teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon Worcestershire sauce
3 drops hot sauce
6  cilantro leaves, minced
1 tablespoon fresh lime juice

Directions:
Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.

Prep time: 30 mins
Total time: 30 mins
Yields: 2 servings

Calories: 187
Fat: 14.9 g
Saturated fat: 2.2 g
Carbohydrates: 14.7 g
Sugars: 3.4 g
Dietary fiber: 8 g
Protein: 2.9 g
Sodium: 554.5 mg
Yum Yum Noodles


Ingredients:
ground beef, tomato sauce, butter, sour cream, cottage cheese, sharp cheddar cheese

Directions:
Cook noodles as per directions on the package (in the past, I have tried whole wheat noodles and they tend to fall apart in the oven].
Brown meat in butter (I like to season with garlic, onion and italian seasonings]. Add in tomato sauce. Simmer on low for 10 minutes.
In a separate bowl, combine cottage cheese, sour cream, and noodles. Season with salt and pepper.
In 9x13 pan layer 1/2 of noodle mixture, all of meat sauce and then remaining 1/2 of noodles. Top with shredded cheese (use as much as you like, but 1 cup is usually a good amount] and bake at 350 degrees for 25 minutes.
Gluten-Free Sourdough Starter
Category: bread
By Buckwheat Queen

This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.

Ingredients:
3 cups brown rice flour, divided
3 cups buckwheat flour, divided
filtered water, at room temperature, as needed

Directions:
Mix together the brown rice flour and the buckwheat flour until well combined. Day 1: Whisk together 1 cup of the flour mix and 3/4 cup filtered water in a glass jar. Stir well until smooth and no lumps remain. Cover with a piece of cheesecloth or a clean linen towel and let sit at room temperature (about 70 degrees F (21 degrees C)), far from drafts or direct sunlight. Do not cover with plastic wrap, the circulation of air is important. Every once in a while, stir the mixture with a fork or whisk. Check to see if small bubbles start to form in the mixture. These bubbles indicate that wild yeast is forming. Day 2: As well as stirring, you will begin to feed the starter on day 2. In the morning, mix 1/4 cup of flour mixture and 3 tablespoons room-temperature filtered water. Once mixed well, add the flour-water mixture to the jar with the starter mixture. Stir well and continue to stir throughout the day if possible. Every 12 hours, add this same feeding mixture (1/4 cup flour plus 3 tablespoons water) to the mother mixture. Day 3: By now, you should notice an overall sponge-like texture. If this is the case, your starter is ready to use. At this point, it should be kept in certain conditions to keep from over-growing. Keep it sealed, in the refrigerator. If your starter has only a bit of foam at the top, but you notice a fragrant smell of yeast, these are good signs and could be that the room is too cool. Check to make sure the location is draft free. If you don't notice these minimal signs and a note a foul smell, discard starter and restart. If your sponge is still very watery but has a sponge forming, mix well, take out 1 cup of the mixture, and discard (or use in another recipe) and feed the starter every 6 hours. By day 4 your starter should be ready. Keep the starter covered in the refrigerator and feed very two weeks or each time you measure out any starter.

Prep time: 10 mins
Total time: 4 days
Yields: 1 sourdough starter

Calories: 2707.7
Fat: 22.7 g
Saturated fat: 4.7 g
Carbohydrates: 570.5 g
Sugars: 12.3 g
Dietary fiber: 55 g
Protein: 75.3 g
Sodium: 46.7 mg