xiaoxl/recipe_data huggingface dataset:
Indian Fish Curry
Category: world-cuisine
By Mantu

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Ingredients:
2 teaspoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons canola oil
4  white fish fillets
1  onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5  cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro

Directions:
Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste. Preheat an oven to 350 degrees F (175 degrees C). Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 338.1
Fat: 13.5 g
Saturated fat: 1.4 g
Carbohydrates: 11.6 g
Sugars: 4.5 g
Dietary fiber: 2.3 g
Protein: 41.6 g
Cholesterol: 56.1 mg
Sodium: 2714.6 mg
Steaming Fig Pudding


Ingredients:
self raising flour, suet, dark brown sugar, cold water, dried figs, butter

Directions:
Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - http://www.food.com/recipe/fig-brandy-493487 ] you might want to leave yours for a few days in just orange juice or a drink of your choice.
Use the mixer to stir the flour, suet and sugar together.
Use the blender to make a purée from the figs.
Mix the flour and fig purée together.
Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are].
Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
Fill each ramekin but leave a little space at the top as they will rise up.
cover with foil and steam for 45 minutes in a double boiler type pan.
Serve with custard, cream or icecream.
(note - if you have used brandy soaked ones, don't give them to the children and don't drive !].
Oceanside Shrimp and Crab Dip


Ingredients:
shrimp, cream cheese, mayonnaise, horseradish, Worcestershire sauce, garlic powder, chili sauce

Directions:
"Combine all ingredients.  Refrigerate for 24 hours. serve with crackers of choice.  Cooking and preparation times are approximate, depending on if fresh, frozen, or canned seafood is used."
Poached Egg on Creamy Mushroom Toast


Ingredients:
butter, shallot, mushrooms, camembert cheese, eggs, sea salt, fresh ground black pepper

Directions:
Chop the mushrooms
Heat the butter and oil in pan and add shallots and cook a few minutes; add mushrooms and sauté until they lose some of their juices.
Stir in cream and cook a few minutes.
Toast the bread slices and arrange on individual plates. Top with creamy mushrooms and the cheese slices on top.
Put in the oven until the cheese has just melted.
While they are in the oven, poach the eggs for 2 - 3 minutes, and lay them on top of the toasts, sprinkle with some freshly ground pepper and serve immediately.
Pasta N' Beans


Ingredients:
cannellini beans, tomato sauce, garlic, olive oil, small shell pasta

Directions:
Boil the pasta shells according to package directions.
Add salt to the pasta water.
Heat olive oil in a pot and add minced garlic.
Add cannelloni beans AND the liquid from the cans. I like to mash one of the  cans of beans up just a bit, to help thicken the sauce.
Add tomato sauce.
Mix well and simmer until pasta is done boiling.
The longer you let the sauce simmer, the more the flavors will meld. Drain pasta. Serve the pasta with the sauce over it. Enjoy!
Note: this is great with garlic bread!
Roasted Garlic Flat Iron Steak
Category: meat-and-poultry
By angelak06

These steaks, seasoned with a delicious hunk of garlic, are guaranteed to melt in your mouth and have the family begging for more.

Ingredients:
15 cloves garlic
1 tablespoon olive oil
½ cup olive oil
4 (8 ounce) flat iron steaks
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange garlic cloves on a baking sheet. Drizzle 1 tablespoon olive oil over garlic. Bake garlic in preheated oven until golden brown, 15 to 20 minutes, stirring once to prevent burning. Remove from oven and allow to cool. Place cooled garlic and 1/2 cup olive oil in a food processor; blend until mixture is a paste. Season steaks with salt and pepper. Rub garlic paste on both sides of each steak. Place a large skillet over medium heat. Cook the steaks until the internal temperature reaches 135 degrees to 140 degrees F (60 degrees C), about 5 minutes per side. Remove the whole pan from the heat and let stand until steaks reach an internal temperature of 145 degrees F (63 degrees C), or your desired degree of doneness.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 steaks

Calories: 710.5
Fat: 56.5 g
Saturated fat: 14.3 g
Carbohydrates: 3.7 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 47.3 g
Cholesterol: 154.8 mg
Sodium: 148 mg
Crispy Prawns With Lemon Myrtle


Ingredients:
chili powder, salt, red pepper flakes, lime slice

Directions:
Heat 1 inch of oil in a frying pan.
Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
Fry shrimp over heat heat 1 minute per side.
Drain on paper towel.
Sprinkle with red pepper flakes, salt and a slice of lime.
Roasted Pumpkin & Spinach Risotto


Ingredients:
pumpkin, onion, garlic cloves, arborio rice, parmesan cheese, pine nuts, parmesan cheese

Directions:
Preheat oven to 200c. Place pumpkin in a large roasting dish, toss through 1 T oil. Bake for 20 mins or until tender.
Place stock in saucepan, bring to the boil. Reduce heat to low, simmer to keep warm.
Heat remaining oil in another saucepan over medium heat. Add onion and garlic, cook for 5 minutes Add rice and stir to coat with oil.
Add 1 cup warm stock to rice. Stir constantly until stock has absorbed. Continue adding stock, 1 cup at a time, stirring after each addition until stock is absorbed. Once all stock is added and rice is tender, stir through spinach, Parmesan, pine-nuts and pumpkin.
Serve with parmesan.
Sour Cream Pound Cake
Category: desserts
By Will Barber

Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup butter
½ cup sour cream
3  eggs
1 pinch baking soda

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan. In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs. Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan. Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Yields: 1 - 8x4 inch loaf pan

Calories: 311.8
Fat: 13.3 g
Saturated fat: 7.8 g
Carbohydrates: 44.9 g
Sugars: 30.2 g
Dietary fiber: 0.5 g
Protein: 4.3 g
Cholesterol: 85.3 mg
Sodium: 120.2 mg
Gooey Chocolate Cookies


Ingredients:
cream cheese, butter, egg, vanilla extract

Directions:
Beat the cream cheese and butter until light and fluffy.
Beat in egg and vanilla.
Add the cake mix and mix well (dough will be sticky].
Cover and refrigerate for 2 hours.
Roll rounded tablespoonfuls of dough into balls.
Place 2 inches apart on ungreased baking sheet.
Bake at 350 degrees four 9-11 minutes.
Cool on wire rack.
Tommy Fries


Ingredients:
bacon, cheddar cheese, potatoes

Directions:
Boil potatoes until soft., Slip peels off and cube potatoes., Salt and pepper potatoes to taste., Fry bacon until crisp, saving bacon grease., Crumble bacon and set aside., Brown cubed potatoes in bacon grease and set aside., Pour bottle of Ranch Dressing onto an oven safe platter., Pile potatoes on top of dressing., Crumble bacon over potatoes and spread cheddar over potatoes., Broil in oven until cheese melts., Serve as a side or an appetizer.
Pineapple-Spiced Tea Cake


Ingredients:
granulated sugar, butter, milk, key lime juice, baking soda, all-purpose flour, allspice, cinnamon, clove, eggs, vanilla extract, pecans, pine nuts

Directions:
Prepare a 12-cup Bundt pan with oil or cooking spray.
Stir the Key Lime juice and the baking soda into the milk.
Sift flour and spices together in a separate bowl.
Mix the chopped nuts together to ensure an even distribution.
In the mixer, cream the sugar and butter together.
Add the eggs one at a time to the butter-sugar mixture.
Add the preserves and vanilla.
Add the flour-spice mixture and the milk – alternating until all incorporated.
Fold in the nuts.
Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
Remove from oven and let cool for 15 minutes.
Invert onto a cooling rack and let cool completely.
Shepherd's Double Potato Pie #SP5


Ingredients:
Red Bliss potatoes, Red Bliss potatoes, cheese, bacon bits, parsley

Directions:
Preheat oven to 350 degrees.  Mix dressing, cheese and bacon bits in a large bowl.  Add red potato pieces and toss lightly.
Spoon into greased 13X9 inch baking dish and cover with foil.
Bake for 40 minutes, remove foil and bake an additional 15 minutes or until potatoes are tender.
Heat Simply Potatoes Country Style Mashed Potatoes in a pan on low on stove top, stirring occasionally.  Spread completely over cooked potatoes in baking dish and lightly brown under broiler, watching carefully.
(I have added parsley to cooked quartered potatoes before adding mashed potatoes or sprinkled on top of the mashed.  (This is optional.].
Salad Lover's Salad


Ingredients:
fresh mushrooms, cucumber, red onion, dried cranberries, bacon, blue cheese, pecans

Directions:
Layer ingredients on a large plate in the order as listed.
A vinaigrette dressing goes well with this type of salad which is the kind served by Bear Rock Cafe.
Serve with crackers and enjoy!
Stuffed Mushrooms


Ingredients:
mushrooms, pork sausage, red onion, radish

Directions:
Mix pork sausage into a meatball., add chopped onion and radish to meatball and mix again., place mixed meatballs into mushroom cap., bake at 370 degrees for 20 minutes., serve topped with parmesan cheese.
Rather French Onion Soup


Ingredients:
butter, bacon fat, onions, kosher salt, brown sugar, flour, low sodium beef broth, fresh thyme, cognac, dry white wine, gruyere

Directions:
Heat a heavy saucepan over medium-low heat with the butter and bacon fat.
Stir in the onions and cover.
Cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes.
Stir in the salt and sugar, increase the heat to medium, and let the onions cook, stirring just enough to prevent burning, until brown (25 to 30 minutes].
Sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes.
Remove from heat and whisk in 2 cups of hot stock.
Return to the heat and bring to a simmer, adding the rest of the stock, thyme, Cognac, and wine.
Cover and simmer over low heat for 1 1/2 hours.
Remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. Taste for seasoning.
Divide the soup between 6 ovenproof bowls.
Arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute.
Place bowls on a baking sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.
Serve immediately.
Crock Pot Sweet and Sour Polish Sausage


Ingredients:
"Polish sausage"

Directions:
Slice polish sausage into 1/2 inch wide pieces.
Put into bottom of crock pot.
Mix grape jelly and cocktail sauce.
Pour over sausage.
Cook for about 3 hours.
Being that crock pots are all different, yours might be done a little sooner or a little later.
I make these with Cheesy Potato Casserole #102296, very good meal.
Enjoy!
Peanut Butter and Jam Cookie Sammy


Ingredients:
peanut butter, creamed honey, cocoa powder, egg

Directions:
preheat oven to 275.
blend together peanut butter and honey, make sure its  well blended.
mix in egg.
add protein powder or dry ingredient of choice.
mix well.
roll into balls and place on cookie sheet a couple inches apart.
press balls down with the bottom of a jar or cup to flatten.
bake in oven for around 8 minutes until edges are slightly darker brown.
cookies will be soft but firm up as they cool.
when cool spread jam on the bottom of one cookie and top with another.
let sit for 5 minutes (if you can resist] to let jam soak into the cookie a bit.
gobble up!
Chef John's Sourdough Bread
Category: bread
By Chef John

Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.

Ingredients:
100 grams sourdough starter
250 grams water
8 grams kosher salt
394 grams bread flour
rice flour for bread form (banneton)
1 10-inch banneton (proofing basket)

Directions:
Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C). With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours. Generously dust a bread form with rice flour (see Chef's Note for banneton substitution). Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape. Cover and refrigerate 12 hours to slow the fermentation process. Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours. Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper. Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water. Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes. Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Prep time: 10 mins
Cook time: 25 mins
Total time: 21 hrs 35 mins
Yields: 1 loaf

Calories: 204.8
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 41.2 g
Sugars: 0.4 g
Dietary fiber: 1.5 g
Protein: 6.9 g
Cholesterol: 0.1 mg
Sodium: 404.8 mg
Robin's Beans


Ingredients:
Rotel tomatoes & chilies, chili powder, cayenne, black pepper

Directions:
Empty all cans into a 2 quart saucepan., Stir in seasoning., Heat on medium for 10 minutes., Stir often.
Volcanic Chocolate Truffle Cakes!


Ingredients:
bittersweet chocolate, butter, chickpeas, egg, milk, plain yogurt, light brown sugar, baking powder, flour, pistachios, strawberries, confectioners' sugar, sugar, vanilla extract, pistachios

Directions:
Preheat oven to 375°F.
Butter 6 individual ramekins lightly.
Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
Set aside to cool a bit.
In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
in a bowl sift flour and baking powder together.
Add the flour mixture to the processor and process until thoroughly combined.
Transfer mixture to a large clean (preferably glass] bowl, and then fold in your chopped pistachios.
Pour mixture into your prepared 6 ramekins.
Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven].
I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
When they come out of the fridge, they will set back down completely!
After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency].
Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
Serve!
You may want to make a double batch, because everyone will want seconds!
"chunky Bar" Cookies


Ingredients:
eggs, margarine, butter, brown sugar, chocolate chips, dried dates, raisins, walnuts

Directions:
Stir with a wooden spoon until well combined: dry cake mix, eggs, margarine, butter and brown sugar.
Stir in remaining ingredients.
Drop from level tablespoons onto greased cookie sheets.
Bake at 350F 11 minutes or until cookies puff.
Cool on pan 2 minutes.
Remove to wire rack to cool completely.
Pumpkin Cookies With Caramel Frosting


Ingredients:
butter, white sugar, butter, vanilla, canned pumpkin, eggs, salt, flour, cinnamon, baking powder, baking soda, milk, brown sugar, powdered sugar

Directions:
Cream together 1 cup of butter, sugar, 1 teaspoon vanilla, pumpkin, eggs, and salt.
Sift flour, cinnamon, baking soda, and baking powder.  Add to creamed mixture.
Bake at 300 degrees for 15 to 20 minutes on an ungreased cookie sheet.
For frosting, combine remaining butter, milk, and brown sugar in a saucepan.
Boil 2 minutes, stirring constantly, then let cool.
Stir in powdered sugar and remaining vanilla. Beat until smooth and creamy.
Frost cookies with the frosting.
Broccoli With Lemon Garlic Almond Butter


Ingredients:
fresh broccoli, butter, garlic cloves, fresh lemon juice, lemon, zest of

Directions:
Steam or boil broccoli until tender, about 8 minutes and drain., In a small saucepan, melt butter over medium low heat and add garlic., Remove from heat and let steep for about 5 minutes., Remove garlic, if desired, then stir in almonds and place over low heat again., Add lemon juice and zest and pour over hot broccoli.
Mom's Pickles


Ingredients:
cucumbers, pickling lime, water, white vinegar, sugar, celery seeds, whole cloves, salt

Directions:
SOAK.
Mix lime into water in large plastic bowl, add cucumbers and soak for 24 hours.
Drain and rinse and cover with clear water.  let soak for 3 hours then drain.
MIX.
Heat vinegar, sugar, spices and salt in large pan and add cucumbers.
Cook slowly for 35 minutes or until cucumbers appear clear.
Pack in hot and sterilized canning jars with new lids.
Note: I keep my jars in a pan filled part way with hot water while I fill them.  Then wipe the rim with a clean cloth and put the hot lid on top and screw the ring on, not too tight.  After the jars cool, test the lids.  If they don't burp then you don't need to keep them refrigerated until opening.
Vicki's Chex Mix


Ingredients:
roasted peanuts, butter, garlic powder, onion powder, Worcestershire sauce

Directions:
preheat oven to 250F   2 rimmed sheet pans., Place cereals, crackers, pretzels, and peanuts in a large microwave proof bowl., Melt butter, add spices,worcestershire sauce, and hot sauce if using., Mix well and pour over cereal mix. Stir to mix., Microwave on high for 2 minute Stir well., Microwave 2 minute Stir well., Divide onto sheet pans, bake 20 minute.stir and rotate pans., Bake 20 min, cool and enjoy!
French Toast


Ingredients:
eggs, milk, molasses, salt

Directions:
"Beat eggs, salt and molasses together.  Dip slices of bread, covering each slice thoroughly with mixture.  Fry until golden brown."
Yummy Ice Cream Bread
Category: bread
By TEACHERMOM1

This is a easy, fast and delicious breakfast or dessert bread using only two ingredients! If there is any left, it can also make delicious French toast!

Ingredients:
2 cups ice cream
1 ½ cups self-rising flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan. Mix ice cream and flour together in a bowl just until moistened; spread into the prepared pan. Bake in the preheated oven until cooked through, 35 to 40 minutes. Enjoy warm or at room temperature.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 8x4-inch loaf

Calories: 149.3
Fat: 3.9 g
Saturated fat: 2.3 g
Carbohydrates: 25.2 g
Sugars: 7.1 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 14.5 mg
Sodium: 324.1 mg
Scottish Beef Stew


Ingredients:
beef, plain flour, water, tomato paste, peas, garlic cloves, turnip, carrots, potatoes, lentils, barley, fresh tarragon, bay leaf, salt, rolled oats, spinach

Directions:
Heat oil in a pan.
Add chopped beef and onions and cook until browned.
Lower hear and add flour (sprinkled] over beef and stir through.
Add water, stir.
Add tomato paste and peas.
Add garlic, vegetables, herbs, lentils or barley, oats and salt. Stir well.
All should be covered with water, add more if not.
Simmer covered over low heat 2 - 3 hours. Stir occasionally and add more water if needed.
TO SERVE.
Slice or chop raw spinach, place a generous serve in bottom of each individual bowl,
Ladle hot stew over. Stew will lightly cook the spinach.
Scrambled Egg and Tomato


Ingredients:
plum tomato, fresh basil, dried basil, eggs, egg substitute, water, garlic, olive oil, canola oil, paprika, pepper

Directions:
Combine the tomato and basil and set aside.
Beat the egg, water and garlic together.
Heat oil (or use non-stick cooking spray], add the egg mixture.
Cook and stir gently until the egg is nearly set.
Sprinkle with paprika.
Add the tomato mixture and the pepper.
Cook and stir until the egg is completely set and the tomatoes are heated through.
Serve with toast or English muffin.
White BBQ Sauce
Category: side-dish
By D. L. Mooney

A friend of my mom's from Alabama gave her this recipe. It will keep in the refrigerator for several weeks. Remember to keep any sauce you use for brushing or basting meat separate from the rest, for food safety reasons!

Ingredients:
2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar

Directions:
In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!

Yields: 3 cups

Calories: 142.1
Fat: 14.6 g
Saturated fat: 2.2 g
Carbohydrates: 3.3 g
Sugars: 2.4 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Cholesterol: 7 mg
Sodium: 685.8 mg