xiaoxl/recipe_data huggingface dataset:
Chicken Laguna


Ingredients:
red chili powder, turmeric, coriander powder, cumin powder, cumin seed, salt, curry powder, five-spice powder, chicken breasts, tomatoes, onion, garlic cloves, ginger, red chilies, chickpea flour, curry leaves

Directions:
Grind the garlic, ginder and chilies into fine paste.
Add 4 tablespoon oil into the wok and set the fire at high.
Add the ground paste.
Once garlic starts to brown, cut the onion into small pieces and add to the mixture.
Once onions go soft, add the spices and the chickpea flour onto the wok.
Reduce the gas to medium and add the balance 2 tablespoons of oil.
Stir well until the spices and the chickpea flour start browning.
Cut the tomatoes into small pieces and add to the wok.
Add a glass of water and deglaze the wok.
When the water starts boiling, cover the wok and turn the gas to low.
Soon the oil starts separating and the tomatoes starts to disintegrate.
Once the oil has seperated, remove the lid, turn the fire to medium and add 2 more glasses of water.
Once the mixture starts to thicken, add the chicken breast (cut into small cubes of 1 cm each].
Mix well and increase the fire to high.
Again the mixture will start to thicken and when that happens, add another glass of water, cover the wok and set the fire to low.
Let the chicken simmer and cook slowly for 30mts.
Remove the lid, set the fire to medium, add the curry leaves and let it simmer for another 15mts.
Serve with hot Chappatis or Rice.
Chicken  and Spinach Florence


Ingredients:
fresh spinach, butter, onion, boneless chicken breasts, fresh mushrooms, dry white wine, flour, sour cream, garlic powder, sharp cheddar cheese

Directions:
Steam the spinach until wilted; drain and chop.
In a large skillet, melt 2 Tbsp butter; saute the onions until golden.
Remove onions with a slotted spoon; mix with spinach, and place in a buttered baking dish/casserole.
Add 1 Tbsp butter to the skillet.
Season chicken with salt and pepper (seasoning salt is okay to use] Brown the chicken, and remove to a warm plate.
Saute the mushrooms in the remaining butter; then remove to plate with the chicken.
Add the wine to the pan, and then stir in the flour; slowly add in the sour cream, and stir until hot and thickened.
Add chicken, mushrooms and garlic powder.
Place on top of spinach.
Sprinkle with grated cheese.
Bake in a 350 degree oven, for 20-30 minutes.
Cuban Sandwich (My Way)


Ingredients:
olive oil, mustard, cooked ham, bacon, swiss cheese, dill pickles, onion, oregano, paprika, butter

Directions:
Preheat a Large Cast iron or grill, over medium heat.
Slice bread loaf in half long way making two sides. Spread the bottom and top halves with olive oil, spread mustard . Layer bottom and top halves with alternating ham, bacon, Chorizo, cheese, pickles, and onions.  Be sure to place cheese on both sides .
Top with Sofrito and sprinkle with Oregano, Paprika and salt and pepper to your preferred taste.
Close sandwich, pressing gently. Make sure you don’t overfill your sandwich by too much or the inside of the sandwich won’t warm properly when cooking.
Brush outside of the bread with soft butter.
Wrap sandwich tightly in foil.
Place sandwich in the center of the the grill or pan if using, press it down to make full contact  Use a second pan or other heavy object to press on them until the first side crisps. About 5 minutes.
When crisp, carefully flip sandwiches,  continue cooking until crisp and browned, about another 5 minutes.
When done, unwrap foil, slice into 2 to 4 slices and serve.
NOTE: Sofrito is a type of Cuban salsa (not hot] I tend to make my own with recipe#456661.
Lemon Dill Green Beans


Ingredients:
fresh green beans, garlic cloves, fresh dill, olive oil, Season-All salt

Directions:
Roast garlic in oven at 350 for 20 min,cool., Cover Green Beans with water., Bring to boil,high simmer for 2-4 minutes., Drain water., Shock beans in ice water bath,drain., Add olive oil to medium hot skillet., Add mashed garlic., Add green Beans,saute for another  4-5 minute., Add lemon juice ,saute for another 30 sec., just before serving toss with Dill and season salt.
Colombian Lentils
Category: side-dish
By caro0888

This is a great starter. You can make it with a bit more water and you get somewhat of a soup, or let it cook and eat it with a plate of rice.

Ingredients:
½ cup lentils
1 ½ cups water
1 small tomato, chopped
1 small onion, chopped
2 teaspoons ground cumin
1 teaspoon salt
1 tablespoon vegetable oil
2 small yellow potatoes, cubed

Directions:
Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. Cook and stir at a boil until the lentils are soft, about 30 minutes. Add the potatoes and cook until the potatoes are tender, about 15 minutes more.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 3 servings

Calories: 201.4
Fat: 5.3 g
Saturated fat: 0.8 g
Carbohydrates: 31.1 g
Sugars: 3.3 g
Dietary fiber: 8.2 g
Protein: 9.3 g
Sodium: 788.8 mg
Mexican Bison Bake with Cilantro-Lime Cream
Category: trusted-brands-recipes-and-tips
By The Bison Council

Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole.

Ingredients:
6 ounces dried penne pasta
1 pound ground bison
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup salsa
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
½ cup crushed tortilla chips  (Optional)
½ cup shredded Cheddar cheese
1 tablespoon sliced green onion
⅔ cup sour cream
3 tablespoons sliced green onions
1 tablespoon chopped fresh cilantro
½ teaspoon finely shredded lime zest

Directions:
Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Cover and keep warm. Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat. Stir cooked pasta into the cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder. Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips (if using) and cheese. Bake, uncovered, for 5 more minutes or until cheese is melted. Sprinkle with the 1 tablespoon green onion and serve with Cilantro-Lime Cream. Cilantro-Lime Cream: Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 374.9
Fat: 11.2 g
Saturated fat: 6 g
Carbohydrates: 41.5 g
Sugars: 3.3 g
Dietary fiber: 7.8 g
Protein: 26.4 g
Cholesterol: 59.8 mg
Sodium: 687.4 mg
Greek Pasta Salad


Ingredients:
penne, zucchini, grape tomatoes, kalamata olive, feta, parsley, basil, red wine vinegar, fresh lemon juice

Directions:
Cook pasta according to package directions and let cool., Put pasta in a large bowl and add all other ingredients., For dressing:, Place all dressing ingredients in a jar and shake., Pour over pasta salad and toss gently. Adjust to taste with salt and pepper.
Potato Curry With Peas and Carrots


Ingredients:
olive oil, curry powder, garlic cloves, onions, carrots, salt, ground coriander, turmeric, potatoes, coconut milk, water

Directions:
"In a large, heavy-bottomed skillet, heat the oil over medium heat. When hot, add the hot curry powder and stir it around for 30 seconds. Add the onions to the pan and saute until they are tender and a bit golden. When you’re there, add the carrots, potatoes, and minced garlic. Give it all a good stir, and then add about a half cup each of water and coconut milk. Stir in the turmeric, salt, and coriander. Reduce the heat to low and cover it. Check every so often to stir the pot and check the moisture level. When the moisture is almost all absorbed, add more coconut milk and water, in equal parts. Continue to cook, stir, and add liquid until the vegetables are very tender and the curry is nice and thick. At this point, taste it to check that the spice levels are where you like them. When you’re there, stir in the peas and the rest of the coconut milk (and water if necessary], and cook it for."
Peanut Butter Pinwheels


Ingredients:
creamy peanut butter, flour tortillas, honey, granola cereal

Directions:
"Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Serve immediately."
Shrimp Appetizer
Category: appetizers-and-snacks
By PATHAYES

This quick and delicious appetizer is perfect for all occasions. Creamy, zesty and filled with tasty little shrimp, it's particularly good served with buttery round crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 (8 ounce) jar cocktail sauce
2 (6 ounce) containers shrimp, rinsed and drained
2  chopped green onions
1  tomato, chopped
½ cup shredded mozzarella cheese

Directions:
In a medium bowl, mix the cream cheese, Worcestershire sauce and hot pepper sauce. Spread the mixture on a medium serving platter. Top with cocktail sauce, and layer with shrimp. Cover the shrimp with green onions, tomato and mozzarella cheese.

Prep time: 10 mins
Total time: 10 mins
Yields: 3.5 cups

Calories: 56.2
Fat: 3.4 g
Saturated fat: 2 g
Carbohydrates: 2.3 g
Sugars: 1.3 g
Dietary fiber: 0.2 g
Protein: 4 g
Cholesterol: 30.9 mg
Sodium: 158.8 mg
Veggie Sandwiches A.k.a. Veggimiches


Ingredients:
Dijon mustard, lettuce leaves, cucumbers, avocado, tomatoes, cherry tomatoes, alfalfa sprout, cracked pepper

Directions:
Layer lettuce, cucumber, avocado, tomato, and alfalfa sprouts on 2 bread slices - the elements move around less when layered in that order.  (For a more filling meal: add chicken, tuna, a meaty mushroom e.g. portobello, eggplant, or tofu at this point.].
Mix mustard, Ranch, and pepper - can substitute favored mustard and dressing to taste, e.g. honey mustard, and increase amounts for more kick.
Spread mustard mixture onto remaining 2 breadslices, complete the sandwiches, and enjoy your very healthy and refreshing meal!  Feel free to add things, e.g. bell pepper, onions - this is just my perfect combination.
Sauteed Chicken Livers Orleans


Ingredients:
butter, onion, celery, green onions, scallions, garlic, chicken livers, fresh thyme, fresh basil, fresh parsley, brandy, veal demi-glace

Directions:
Heat sauté pan over medium heat; melt butter.
Add onion, celery, green onion and jalapeno; cook for 3 minutes or until onions transparent.
Add the garlic, cook 1 minute.
Add the chicken livers; brown on all sides.
Add the thyme and basil. Add the brandy and cook 1 minute.
Add the demi-glace, bring to boil.
Remove from the heat and correct seasoning with salt and pepper.
Garnish with parsley, serve with pasta or toast points.
Pan Roasted Fresh Vegetable Medley


Ingredients:
corn, fresh asparagus, potato, shallot, diced tomato, garlic, red wine, olive oil

Directions:
Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
Saute for five minutes.
Deglaze with red wine.
Let wine reduce for two minutes and serve.
Oriental Apple Pie


Ingredients:
flour, margarine, water, salt, apples, sugar, raisins, walnuts, ground cinnamon

Directions:
Prepare the dough wih flour, margarine, water and salt. Kneed it well until smooth.
Roll out on floured surface. Transfer on a baking tray of about 35 X 40 cm.
Preheat the oven at 180°C  (heat and timing are basing it on convection oven].
In a big bowl mix the remaining ingredients and arrange on the extended dough.
Cook at 180°C for 50 minutes.
Layered Citrus Chocolate Squares


Ingredients:
flour, baking powder, butter, margarine, icing sugar, orange zest, eggs, granulated sugar, lemon juice, orange zest, nutmeg, flour, baking powder, icing sugar

Directions:
MAKE CRUST: Combine 1 cup flour and 1/2 tsp baking powder, and then cut in butter with pastry blender until mixture resembles coarse crumbs.
Mix in 1/4 cup icing sugar and 1 tbsp orange peel.
Press mixture into an 8 inch square pan.
Bake crust at 350 F for 7 minutes.
FOR FILLING: As soon as you take the crust out of the oven, sprinkle chocolate chips evenly over it.
Let chocolate chips melt and then spread the melted chocolate over the crust.
(If the chocolate chips aren't melting, return pan to oven for a few minutes.] MAKE TOPPING: Combine remaining ingredients (except icing sugar for garnish].
Mix well.
Pour topping over chocolate in pan.
Bake at 350 F until top is lightly browned, about 25 minutes.
When cool, dust with icing sugar and then cut into squares.
Sweet 'n' Sour Crunchy Cabbage


Ingredients:
cabbage, green onions, white vinegar, caster sugar, soy sauce

Directions:
chop cabbage into small pieces, place in large bowl.
chop green onions, mix into cabbage.
mix dressing ingredients well, add to cabbage and green onions.
add crunchy noodles just before serving (otherwise they go soggy].
ENJOY.
Chocolate Sweet Potato Frosting


Ingredients:
honey, vanilla, sea salt

Directions:
Whip all the ingredients in a food processor until smooth., Chill 1 hour before using.
Black Forest Cake II
Category: world-cuisine
By Valinda

Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling.

Ingredients:
1 ⅔ cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ cup shortening
1 ½ cups white sugar
2  eggs
1 teaspoon vanilla extract
1 ½ cups buttermilk
½ cup kirschwasser
½ cup butter
3 ½ cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
½ teaspoon vanilla extract
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.  Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 10 mins
Yields: 2 layer 8 inch round cake

Calories: 692.6
Fat: 33.6 g
Saturated fat: 17.4 g
Carbohydrates: 88.8 g
Sugars: 70.2 g
Dietary fiber: 3.2 g
Protein: 6.4 g
Cholesterol: 106.9 mg
Sodium: 468.3 mg
Maple Huckleberry Coffee Cake


Ingredients:
whole wheat pastry flour, rolled oats, baking powder, baking soda, sea salt, fresh thyme, fresh rosemary, unsalted butter, maple syrup, egg, lemon, vanilla extract, buttermilk, huckleberries, whole wheat pastry flour, unsalted butter, fresh thyme, pecans

Directions:
Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan,.
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside.
In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy.
Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way.
Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much.
Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy.
Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips.
Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.
Mom's Baked Macaroni and Cheese
Category: main-dish
By Courtnay

Quick and easy -- macaroni, cheese soup, milk and Colby cheese!

Ingredients:
1 (16 ounce) package macaroni
1 (10.75 ounce) can  condensed Cheddar cheese soup
1 cup milk
1 pound shredded Colby cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place macaroni in a 2 quart casserole dish.  Stir in cheese soup and milk until well combined.  Sprinkle with shredded Colby. Bake 25 to 30 minutes, or until cheese is brown and bubbly.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 6 servings

Calories: 673.9
Fat: 30.9 g
Saturated fat: 18.7 g
Carbohydrates: 65.5 g
Sugars: 3.8 g
Dietary fiber: 3.8 g
Protein: 32.3 g
Cholesterol: 86.6 mg
Sodium: 849.1 mg
Banana Bread (Disneyland Resort)


Ingredients:
butter, vanilla extract, sugar, flour, eggs, salt, water, baking soda, bananas

Directions:
Preheat oven to 350 degrees.
Sift together Flour, Salt and Baking Soda -- Set Aside.
Mix melted Butter and Sugar until well blended.
Add Eggs one at a time, mixing well after each one.
Add Water.
Add Bananas and Vanilla -- Mix well.
Fold in Flour mixture until well incorporated.
Grease 2 loaf pans and divide batter equally between the 2 pans.
Bake for 1 hour or until center of loaf is firm and a toothpick inserted to the center comes out clean.
Roasted Asparagus in Garlicky-Tarragon Dressing


Ingredients:
asparagus, olive oil, salt, fresh tarragon, garlic clove

Directions:
Preheat the oven to 400°F.
Combine all ingredients (except for asparagus] into large bowl.
Toss the asparagus in the dressing until well coated.
Arrange the asparagus on an ungreased baking sheet.
Bake for 20-25 minutes, stirring/turning occasionally.
May add a sprinkle of fresh grated Parmesan cheese, if desired.
Sourdough Bread Naples, Italy


Ingredients:
bread flour, water, flour, water, salt

Directions:
Combine water, starter, and flour. Mix by hand or use a stand-up mixer.
This recipe requires a starter, which is not included in this recipe.
Add salt and mix everything until you get a shaggy dough.
Transfer dough onto a clean counter and proceed to stretch and fold at least a dozen times.
Place in a covered container large enough to contain the dough after it has doubled in volume., which will take approximately 4~4.5 hours.
Punch down dough and transfer to a clean counter for degassing and shaping.
Place shaped dough on parchment paper, cover to prevent drying, and let stand for approx 45 minutes.
Heat oven to 500 degrees Fahreinheit.
Score loaves with a razor blade or sharp knife.
Mist the inside of the oven with a spray bottle.
Bake loaves for 10 minutes, and spray again with water.
Complete baking for another 20~25 minutes until crust is golden brown.
Remove from oven and let cool on a cooling rack.
Choux a La Creme-Cabbage in Cream


Ingredients:
green cabbage, bacon, onion, dried thyme, butter, white flour, milk, salt, pepper, nutmeg, heavy cream

Directions:
Remove core from cabbage, cut into quarters and slice, very finely, set aside.  Place cabbage into salted boiling water and allow to cook for 5 minutes.  Drain and set aside.
Finely slice bacon.  Finely dice onion. Set aside.
Sift flour, measure butter, milk and cream.  Set aside.
Place a little clarified butter into a saucepan and add bacon, onion and dried thyme.  Allow to cook for 1 minute.  Add the butter and stir in the flour to form a roux -allow to cook 1 minute.
Whisk in the milk, stirring to form a smooth sauce.  Bring to a boil and season with salt, pepper and freshly grated nutmeg.  Add the cabbage to the roux and allow to cook for 10 minutes.
Just before serving, stir in the cream.
Beef Cabbage Hash


Ingredients:
ground beef, baking potatoes, cabbage, onion, water, salt, pepper

Directions:
In a large skillet, cook beef over a medium heat until no longer pink;drain.
Add remaining ingredients.
Cover and cook over a medium-high heat for 10 minutes or until potatoes are tender.
Chocolate Banana Shake (Vegan)


Ingredients:
vanilla-flavored soymilk, chocolate soymilk, lowfat silken tofu, bananas, cocoa powder, stevia

Directions:
In a blender, process the all of the ingredients  until smooth.
The amount of sweetener needed varies with the sweetness of the banana and the type of soy milk used.
Jan's Hot Hamburger Appetizer


Ingredients:
lean ground beef, onion, garlic powder, ketchup, oregano, sugar, tomato sauce, cream cheese, parmesan cheese

Directions:
Cook ground beef and chopped onions., Add remaining ingredients., Boil., Serve with torilla chips.
Vanilla Pudding (reduced Fat)


Ingredients:
sugar, cornstarch, salt, 2% low-fat milk, egg, vanilla extract

Directions:
Combine first 3 ingredients in a saucepan.
Combine milk and egg in a bowl.
Gradually add milk mixture to sugar mixture, stirring constantly.
Cook over medium heat until thick and bubbly, stirring constantly.  Cook for one additional minute after bubbling starts, stirring constantly.
Remove pan from heat; stir in vanilla.
Serve warm, or place plastic wrap on surface; cool to room temperature.
Chill thoroughly.
Aarsi’s Ultimate Angoor Raita


Ingredients:
red grapes, green grape, salt, granulated sugar, red onion, cucumber, plain fat-free yogurt, 2% low-fat milk, cilantro leaf

Directions:
Whisk together the yogurt and milk to form a smooth consistency., Add the salt and sugar. Mix well., Add the cucumber, onion, green grapes, red grapes and the cilantro., Mix all the ingredients and refrigerate before serving., Garnish with few split grapes.
Spicy Roasted Red Pepper Soup


Ingredients:
olive oil, red bell peppers, green bell peppers, green onion, garlic cloves, dried basil, tomato juice, water, salt, milk, plain yogurt, parmesan cheese

Directions:
Heat olive oil in soup pot over med-high heat.
Add chopped bell peppers, green onion, garlic, basil, and red hot sauce. Stir occasionally for 5-10 minutes, or until peppers become soft.
Stir in tomato juice, water, and salt.
If you have a hand-held blender, you can blend the soup right in the pot. If not, remove a few cups at a time (or enough to fill your blender halfway] and blend to a smoothie-like mixture. Pour the blended soup into a bowl and repeat with the rest of the soup, a few cups at a time, until all of it has been blended. Pour the soup from the bowl back into the pot. Note: If you prefer a smoother soup, blend longer - but I don't suggest any chunkier, as the skins of the peppers will be too noticeable.
Add the milk and yogurt, and stir to blend.
Let simmer on low heat for 5-10 minutes. Serve with parmesan sprinkled over top.