xiaoxl/recipe_data huggingface dataset:
Pozole


Ingredients:
garlic cloves, salt, hominy, cabbage, radish, oregano

Directions:
Put the pork in a large pot over high heat and cover with water.
Add the onion, garlic and salt, and boil until tender, about an hour.
While the pork is cooking, put the pasillas and new mexico chiles into a small saucepan and add just enough water to cover.
Bring the water to a boil.  As soon as it boils, turn off the heat and put a small saucer or bowl on top of the chiles to keep them submerged.
Let sit for about 20 minutes.
When the chiles are soft, remove them from the water, reserving the liquid, and remove the stems and seeds.
Put the chiles in a blender or food processer with enough of the cooking water to process, and blend until smooth.
When the pork is tender remove it from the pot, reserving the cooking water, and let cool until cool enough to handle.
Cut or shred into bite sized pieces.
Strain the cooking water, and return the pork to the pot.
Add the hominy and processed chiles, bring to a boil.
Reduce the heat and simmer for about half an hour to blend the flavors.  Add more salt if needed, to taste.
Serve topped with shredded cabbage, radishes, oregano and your favorite hot sauce, if desired.
Gujjiya


Ingredients:
all-purpose flour, green cardamom powder, semolina, ghee, water

Directions:
Mix the all-purpose flour and water and knead it well. Add some ghee too.
Take a frying pan and sautekhoya and semolina till it turns golden, keep it aside and let it cool.
To prepare the filling for Gujiya you need to add sugar, green cardamom and soaked almonds to the khoya and mix them well. You can add some dry roasted nuts and raisins to make it more delicious and crunchy. Spread 2 drops of ghee on your palms for the next step.
Make puris from the dough and fill them with the sumptuous mixture you made. Seal the corners and roll the sides as per the design you want.
Take a pan and heat ghee over medium flame. Fry the Gujiyas till they turn golden brown from all the sides. For garnishing use some saffron strands and crushed pistachios.
Pasta with Mushrooms, Ham and Peas


Ingredients:
olive oil, onion, white mushroom, bow tie pasta, peas, fat-free chicken broth, ground black pepper, parmesan cheese, cooked ham

Directions:
In a large skillet (preferably nonstick], heat oil over medium-high heat.
Add onion; cook and stir until tender, about 5 minutes.
Stir in mushrooms and ham.
Cook and stir until mushrooms are tender, about 8 minutes.
Meanwhile, cook pasta according to package directions; drain; return pasta to saucepan.
Add mushroom-ham mixture, peas, chicken broth and pepper; cook and stir until hot, about 3 minutes.
Just before serving, add grated cheese.
No-Knead English Muffin Loaves
Category: bread
By Ann

Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever.

Ingredients:
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
½ cup warm water (110 degrees F/45 degrees C)
2 cups warm milk (110 degrees F/45 degrees C)
6 cups bread flour, divided
2 teaspoons salt
¼ teaspoon baking soda
2 tablespoons yellow cornmeal

Directions:
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes. Preheat an oven to 400 degrees F (200 degrees C). Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 2 - 9x5 inch loaves

Calories: 124.9
Fat: 0.9 g
Saturated fat: 0.3 g
Carbohydrates: 24 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 1.6 mg
Sodium: 216.3 mg
Egg-Fried Tofu
Category: world-cuisine
By CCA

Another simple, quick, and tasty tofu recipe taught to me by my wife, who is Korean. The dipping sauce described is quite spicy, so temper the ingredients to your taste. Eat with chopsticks.

Ingredients:
1 (16 ounce) package firm tofu
1 pinch sea salt to taste
1  egg, lightly beaten
1 cup vegetable oil for frying
⅓ cup soy sauce
2  green onions, chopped
2  serrano chile peppers, chopped
2 teaspoons white vinegar
2 teaspoons white sugar
1 teaspoon red pepper flakes

Directions:
Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices. Heat vegetable oil in a large, deep saucepan over medium heat. Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side. Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

Prep time: 15 mins
Cook time: 6 mins
Total time: 21 mins
Yields: 2 servings

Calories: 340.2
Fat: 23.2 g
Saturated fat: 4.2 g
Carbohydrates: 13.8 g
Sugars: 7.1 g
Dietary fiber: 3.4 g
Protein: 24.7 g
Cholesterol: 93 mg
Sodium: 2630.5 mg
Bishop's Bread


Ingredients:
flour, brown sugar, cinnamon, clove, nutmeg, salt, butter, baking soda, buttermilk, eggs, raisins

Directions:
Heat oven to 350*. Grease and flour 2 loaf pans (8x4].
Combine 2 1/2 cups flour, brown sugar, spices and salt in a mixing bowl. Cut in butter until mixture resembles coarse meal. Stir in nuts. Remove 1/2 cup of the mixture and set aside.
Mix baking soda into remaining flour mixture, then beat in buttermilk and eggs. Stir fruit into batter just enough to moisten.
Scrape batter into prepared pans, and sprinkle with reserved flour mixture. Bake about 35 minutes, until loaves test done with a toothpick. Remove from pans and cool on a rack.
Creole Crab and Corn Chowder
Category: soups-stews-and-chili
By Chef John

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Ingredients:
2 tablespoons butter
½ cup diced onion
½ cup chopped jalapeno peppers
½ cup diced celery
1 pinch salt
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon cayenne pepper
1 ½ tablespoons all-purpose flour
2 ½ cups water
½ pound sweet corn kernels
2 ounces fresh crabmeat
1 cup water
½ pound sweet corn kernels
2 cloves peeled garlic
6 ounces fresh crabmeat
¼ cup heavy cream
1 teaspoon Spanish paprika (preferably sweet)
1 bunch thinly sliced green onion for garnish
1 pinch cayenne pepper

Directions:
Melt butter in a Dutch oven over medium heat; stir in onion, jalepeno peppers, celery, and a pinch of salt. Cook until onions are soft and translucent, 7 to 10 minutes. Stir seafood seasoning and cayenne pepper into onion mixture; cook for 30 seconds. Sprinkle flour over onion mixture; cook and stir until mixture is slightly thickened, about 2 minutes. Pour 2 1/2 cups water, 1/2 pound corn kernels, and 2 ounces crabmeat into the onion mixture; increase heat to medium-high and bring to simmer. Place 1 cup water, 1/2 pound corn kernels, and garlic into a blender. Cover and puree until smooth. Pour corn puree into the Dutch oven and bring mixture to a boil. Reduce heat to low; simmer until chowder is thicker and the color deepens, about 45 minutes. Stir 6 ounces of crabmeat, paprika, and heavy cream into chowder. Season with salt and pepper to taste; garnish with green onions and a pinch of cayenne pepper.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 196.9
Fat: 9 g
Saturated fat: 4.9 g
Carbohydrates: 21.8 g
Sugars: 4.4 g
Dietary fiber: 3.9 g
Protein: 10.5 g
Cholesterol: 45.8 mg
Sodium: 217 mg
Grilled Oriental Salmon


Ingredients:
salmon steaks, salmon fillets, onion, lime zest, fresh lime juice, light soy sauce, garlic cloves, canola oil, cooked rice, pineapple slice

Directions:
Place cleaned fish and marinade in an airtight plastic bag. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
Preheat grill on medium-high or preheat broiler. Lightly spray grill or broiler pan and rack with vegetable oil spray.
Remove fish from marinade. Grill fish or broil it 4 to 5 inches from heat. Cook for 5 to 7 minutes on each side, or until fish flakes when tested with a fork.
Serve with rice and pineapple slices.
Puff Pastry with Figs, Goat Cheese, and Caramelized Onion
Category: appetizers-and-snacks
By manuela

A great addition to any buffet - this puff pastry dish tastes great warm, lukewarm, or cold, or serve as an appetizer for your guests. The combination of goat cheese, figs, and caramelized onions is to die for!

Ingredients:
2 tablespoons butter
2 large onions, finely sliced
1 tablespoon white sugar
1 (17.5 ounce) package frozen puff pastry, thawed
14 ounces creamy goat cheese
1  orange, zested
1 pinch salt  (Optional)
7  fresh figs, thinly sliced
2 sprigs fresh thyme, leaves removed

Directions:
Melt butter in a skillet over medium-low heat and cook onions, stirring frequently, until browned, about 25 minutes. Sprinkle with sugar, mix well, and cook an additional 1 to 2 minutes. Remove from heat and set aside to cool slightly. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll out puff pastry dough and place on the prepared baking sheet. Stir goat cheese and orange zest together in a bowl until smooth. Season with salt and spread onto puff pastry. Top with figs and caramelized onions. Sprinkle with thyme leaves. Bake in the preheated oven until pastry is puffed up and golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 605.8
Fat: 41.3 g
Saturated fat: 18 g
Carbohydrates: 44.5 g
Sugars: 12.3 g
Dietary fiber: 3.9 g
Protein: 16.4 g
Cholesterol: 46.8 mg
Sodium: 450.4 mg
Gobi Masala (Bengali Cauliflower & Potato in a Spiced Tomato


Ingredients:
canola oil, ginger, onions, salt, unsweetened coconut milk, ground coriander, ground cumin, turmeric, chili powder, plum tomatoes, potatoes, cauliflower, water, chilies, fresh cilantro, garlic cloves, ginger, water, cumin seed

Directions:
Heat the oil in a wok over high heat. Add in the ginger, onions and salt and stir until translucent, about 2 minutes. Add in the ginger-garlic paste and reduce the heat to medium. Pour in half the can of coconut milk, the red chilies, coriander, cumin, turmeric, and chili powder. Stir to combine.
Add in the tomatoes and potatoes and stir to coat. Continue to cook until the potatoes begin to soften, about 5 minutes. Stir in the cauliflower and cook until slightly tender, about 10 minutes. Pour in the remaining coconut milk and the water and bring to a quick boil. Cover the wok and simmer on low heat until cauliflower and potatoes are tender, about 20 minutes, stirring occasionally.
Chop the end tips off the green chilies and then make an incision about 1/2 inch from the top, as if you were about to cut them in half lengthwise. Toss them into the wok. Stir and continue to cook for 2 minutes. Remove from the heat and garnish with the cilantro.
Garlic Paste: Combine garlic, ginger and water in a food processor. Pulse until completely smooth.
Ground Cumin: Heat the cumin seeds in a large dry saute pan over medium-high heat. Cook while shaking the pan until the cumin turns deep brown and fragrant, about 5 minutes. Remove from heat and let cool slightly, about 3 minutes. Transfer the cumin seeds to a small food processor or spice grinder. Pulse until the seeds are ground to a sand-like graininess.
Asian Summer Pasta Salad


Ingredients:
carrot, zucchini, bell pepper, green onion, rice vinegar, soy sauce, sugar, gingerroot, garlic clove, peanuts, cashews, fresh cilantro

Directions:
When you cook the spaghetti, break it into thirds or fourths upon dropping it in the boiling water.
Mix cooked and cooled spaghetti and vegetables in a large bowl.
Set aside.
In a small bowl mix the vegetable oil, rice vinegar, soy sauce, sugar, pepper (or flakes], ginger root and garlic.
Whisk to combine.
Add dressing to pasta and vegetables.
Stir well to combine.
Chill in the refrigerator for at least an hour to combine flavors.
Garnish with chopped peanuts or cashews and cilantro.