xiaoxl/recipe_data huggingface dataset:
Dal Makhani (Indian Lentils)
Category: side-dish
By SOGOLONDJATA

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Ingredients:
1 cup lentils
¼ cup dry kidney beans  (Optional)
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4  cardamom pods
1  cinnamon stick, broken
4  bay leaves
6  whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves  (Optional)
½ cup cream  (Optional)

Directions:
Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain. Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot. Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat. Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted. Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 389.6
Fat: 21.5 g
Saturated fat: 10.4 g
Carbohydrates: 37.1 g
Sugars: 3 g
Dietary fiber: 15.6 g
Protein: 13.2 g
Cholesterol: 47.5 mg
Sodium: 420.2 mg
Chicken Salad


Ingredients:
celery, lemon juice, onion, mayonnaise, salt, pepper, green seedless grape, red seedless grapes, bibb lettuce

Directions:
Combine chicken, celery, lemon juice and onion and chill at least one hour.
Combine mayonnaise, salt and pepper.
Add mayonnaise mixture, grapes and almonds to chilled chicken mixture; toss gently.
Serve chicken salad in bibb lettuce cups.
Raisin Squares
Category: desserts
By Janice Casselman

This recipe has been in our family for years. It is a Christmas tradition.

Ingredients:
½ cup brown sugar
½ cup butter
½ cup all-purpose flour
¾ cup rolled oats
2  eggs
1 cup brown sugar
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
¾ cup raisins
½ cup flaked coconut
½ cup pitted sour cherries, drained with liquid reserved

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 1/2 cup of brown sugar, butter, 1/2 cup of flour and oats until crumbly. Press into the bottom of a 9 inch square pan. Bake for 15 minutes in the preheated oven. In the same bowl, mix together the eggs, 1 cup of brown sugar, 1/2 cup flour, salt, baking powder and vanilla until well blended. Stir in the raisins, coconut and cherries, adding a little bit of the cherry juice to keep it from becoming stiff. Spread over the baked crust in the pan. Bake for 30 minutes in the preheated oven, or until firm and lightly browned. Cool and cut into bars.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 15 bar cookies

Calories: 226.9
Fat: 8.6 g
Saturated fat: 5.6 g
Carbohydrates: 36.4 g
Sugars: 25.5 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 38.5 mg
Sodium: 105.8 mg
Three Cheese Homemade Hamburger Helper


Ingredients:
ground beef, onion, garlic clove, salt, pepper, Mexican chili powder, diced tomatoes, elbow macaroni, beef broth, parmesan cheese, cheddar cheese, monterey jack cheese, spinach

Directions:
cook macaroni in boiled water for 1/2 of the time directions say on the box. drain macaroni and return to pot along with the tomatoes and beef broth and let sit while preparing the rest. occasionally stir so that absorption of liquids is distributed equally.
Brown beef in large skillet and season with salt and pepper. drain any fat. add chili powder, onion, garlic and jalapeno and continue until onions are tender.
in large bowl place macaroni mixture and beef mixture, stir to mix well. Taste and adjust seasonings.
stir in parmesan cheese. add spinach and mix well. this should be enough for 2 meals (3-4 servings] place one covered in the freezer for another day or make it all put you will need to increase the cheese on top.
pour into nonstick or sprayed casserole dish. back for 30 minutes at 400. place cheddar and monterey jack cheese on top and stick under broiler until melted and bubbly.
serves 3-4 for 2 meals or 6 for one meal.
*NOTE* to stetch this even further use a 1lb box of elbows and increase the broth and tomatoes. also increase the chopped spinach.
Sweet Sausage Mediterranean Penne Pasta


Ingredients:
diced tomatoes with basil oregano and garlic, black olives, butter, garlic cloves, fresh asparagus, dried oregano, dried sweet basil leaves, parmesan cheese

Directions:
Cook pasta per directions on package.
Cut asparagus into 1 inch pieces.
Slice sausage links. In large skillet (we use a wok], sauté sausage and asparagus until almost fully cooked (about 7 - 10 minutes]. Remove from skillet / wok and set aside.
In same skillet / wok, bring butter, garlic, tomatoes (with juices], black olives (drained] and artichokes (including marinade], to a boil.
Lower heat. Add back sausage and asparagus, basil, and oregano then simmer for 5 minutes.
Place pasta in serving bowl and pour skillet / wok mixture over pasta.
Sprinkle with fresh shaved parmesan cheese and serve.
Kumquat Jam-Microwave


Ingredients:
kumquat, sugar

Directions:
Wash fruits and slice to 1/8 inch thick-discard the seeds and ends., Chop coarse., In a 2-3 quart microwaveable bowl mix fruit with sugar., Cook, uncovered on high for 6 minutes-you want it to boil., Stir down and cook for 10 minutes more-stopping every 2 minutes to stir down., Remove., Jam will thicken as it cools., This will keep in your fridge for 2 months or freezer for 6.
Oven Roasted Salmon With Honey-Mustard Sauce


Ingredients:
salmon fillets, salmon steaks, honey, Dijon mustard, lime, zest of, fresh thyme

Directions:
Place the salmon fillet or steaks skin-side down on the prepared baking sheet.
Stir together the sauce ingredients and spoon or spread the mixture over the salmon.
Use either the lime zest or the fresh thyme.
Bake for 11-12 minutes per inch, until the fish flakes with a fork.
Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil.
Serve immediately.
Dry Red Beans in the Instant Pot®
Category: side-dish
By LauraF

I don't buy canned beans anymore; I use my pressure cooker to cook them from dry every time. I don't even have to think about soaking them ahead of time, since that's not needed. If you do decide to soak, check your appliance manual because cooking time will be shorter.

Ingredients:
2 ¼ cups dry kidney beans

Directions:
Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

Prep time: 5 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 1/3 cups

Calories: 174.4
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 31.7 g
Sugars: 1.1 g
Dietary fiber: 7.9 g
Protein: 11.7 g
Sodium: 6.2 mg
Garlic Mashed Potatoes


Ingredients:
russet potatoes, garlic cloves, milk, heavy cream, butter, salt, dried oregano

Directions:
Peel the potatoes and dice into 1 inch cubes.
Place potatoes and whole garlic cloves into a large pot and fill with cold water until potatoes are completely submerged with water by at least one inch. Add enough salt to make the water salty.
Bring the pot to a boil, then boil the potatoes until it can be pierced with a fork without resistance.
Strain the potatoes then put the pot over low heat until the potatoes dry out.
Mash the potatoes and garlic, and add milk, cream, butter, 2 tsp salt, garlic salt, and dried oregano. Serve immediately.
Spanish Style Salmon Fillets


Ingredients:
croutons, green olives, red onions, red bell peppers, coarse sea salt, ground black pepper, olive oil, salmon fillets

Directions:
Put the croutons, olives, onions and peppers on a baking sheet.  Add the smoked paprika, salt, pepper and 3 tablespoons of the olive oil and toss until everything is evenly coated. Bake in the oven at 200°C for 15 minutes.
Rub the salmon with the remaining 2 tablespoons olive oil and season with the remaining salt and pepper. Arrange it among the vegetables and croutons on the baking sheet. Bake for 10 - 15 minutes or until the salmon is cooked.
Pollo Agli Aromi


Ingredients:
chicken pieces, olive oil, dry white wine, white wine vinegar, broth, sage, garlic, marjoram, lemon juice, salt

Directions:
combine the herbs with 2 tblsp of olive oil and lemon juice., pour over chicken, coating the pieces completely., marinate for at least two hours., drain, reserving the marinade., brown the chicken in a pot with the rest of the olive oil., filter the marinade., when the chicken is browned, sprinkle the wine over it and keep cooking., when the wine is evaporated, add the filtered marinade., continue cooking, adding the broth a few tablespoons at a time.
Moroccan Stewed Lentils


Ingredients:
lentils, water, tomatoes, onion, garlic cloves, fresh parsley, cilantro, cumin, paprika, ginger, pepper

Directions:
Mix all ingredients in a pressure cooker or pot. Add 2 quartsbof stock or water, and bring to a simmer.
Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.] Adjust the seasoning if desired, and serve.
Strawberry Cream Cheese Pound Cake
Category: desserts
By Ashley Steele

The perfect textured pound cake, which as a bonus uses less sugar than the traditional recipes, due to the addition of fresh strawberries.

Ingredients:
8 ounces nonfat cream cheese, softened
1 cup butter, softened
2 teaspoons butter, softened
2 cups white sugar
1 teaspoon salt
2 teaspoons vanilla
6  eggs, room temperature
3 cups all-purpose flour, sifted
2 cups strawberries, muddled
1 teaspoon vanilla sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®). Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to. Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 453.8
Fat: 19.2 g
Saturated fat: 11.1 g
Carbohydrates: 61.9 g
Sugars: 35.6 g
Dietary fiber: 1.6 g
Protein: 9.5 g
Cholesterol: 137 mg
Sodium: 445.4 mg
Chocolate Cake With Ganache and Praline Topping


Ingredients:
unsalted butter, boiling water, flour, sugar, baking soda, kosher salt, buttermilk, egg, vanilla extract, heavy whipping cream, unsalted butter, dark brown sugar, heavy whipping cream, unsalted butter, powdered sugar, vanilla extract, pecans

Directions:
To make the cake:.
Preheat oven to 350. Spray a 9 inch cake pan with non-stick spray.  Line with parchment paper.  Spray parchment.  Dust with flour, tapping out any excess.
Place butter and cocoa powder in medium bowl.  Pour 1/2 cup boiling water over; stir.  Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl.  Whisk buttermilk, egg, and vanilla in another large bowl.  Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth.  Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin].  Pour batter into prepared pan.
Bake cake until tester inserted in center comes out clean, about 30 minutes.  Cool in pan 10 minutes.  Run knife around pan edges to release cake.  Invert onto rack; remove pan and parchment.  Cool completely.
To make the Ganache:.
Place chocolate and cream in microwave-safe bowl.  Heat in microwave in 15 second intervals, stirring occasionally, until melted and smooth.  Stir in butter.  Let stand until spreadable, about 30 minutes.  Spread over top and sides of cake.  Chill 2 hours or up to 1 day.
To make the Praline:.
Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts.  Boil 1 minute without stirring.  Remove from heat; whisk in sugar and vanilla.  Add pecans; stir just to incorporate.  Quickly pour praline mixture over cake.  Spread just to edges (topping sets very quickly].
Can be made a day ahead.  Cover with cake dome and store at room temperature.
Almond Tile Cookies


Ingredients:
sugar, flour, butter, water, vanilla

Directions:
Preheat oven to 350°F  In a large bowl, with a whisk, mix egg white, sugar, flour, butter, water and vanilla until homogeneous, no more.  Drop the dough, 1 teaspoon at a time, on 2 cookie plates with parchment paper or greased, leaving 2 inches between each.  With a metal spatula, spread the tile in a circle of 3 inches of diameter.  Put almonds on the tiles.
Cook, one cookie sheet at a time, in center of preheated oven of 350 F for about 8 minutes or until the sides begin to brown.  Put the tiles on a rack and let cool completely.  Cook the remaining tiles the same way.  (You can prepare the tiles in advance and put them in an hermetic container, separating each layers with waxed paper.  They will keep 2 days at room temperature.].
Not Miss Lily's Olive Dip


Ingredients:
cream cheese, sour cream, black olives, garlic powder, Worcestershire sauce, paprika, fresh parsley, dried parsley

Directions:
Beat the cream cheese to a smooth consistency., Blend in the sour cream and then the remaining ingredients., Blend well., Cover and chill., SUGGESTED DIPPERS: Scallions, Jalapeño Peppers, Celery, Potato Chips.
Bacon Cheddar Waffles


Ingredients:
egg, milk, sour cream, butter, margarine, Bisquick baking mix, bacon, cheddar cheese

Directions:
In a medium bowl, beat 1 egg.
Add: milk, sour cream, melted butter or margarine
Stir in Bisquick baking mix, mix well.
Fold in: cooked and crumbled bacon strips and cheddar cheese
Spoon batter onto a hot waffle iron.
Close waffle iron and cook until golden brown.  (Will be done when steaming stops -- 4-5 minutes].
Serve drizzled with: maple syrup OR fruit-flavored syrup.
Pacific Rim Cucumber Salad
Category: salad
By POTAGEKEMPCC

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Ingredients:
¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1  bay leaf
salt and ground black pepper to taste
4  Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Directions:
Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool. Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel. Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Prep time: 25 mins
Cook time: 5 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 56.1
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 12.5 g
Sugars: 6.2 g
Dietary fiber: 3.3 g
Protein: 2.7 g
Sodium: 1104.5 mg
4 Pt. Weight Watcher Quiche


Ingredients:
low-fat cheddar cheese, flour, skim milk, eggs

Directions:
Preheat oven to 350*., Toss cheese, bacon, and flour to coat., Mix beaten eggs and milk and add to dry mixture, mix well., Pour ingredients into pie shell., Bake for 50 to 60 minute or until set.
Chocolate Chip Scones


Ingredients:
self-rising flour, sugar, vegetable shortening, milk, egg, vanilla extract

Directions:
Heat oven to 425F.
Grease baking sheet.
In large bowl, combine flour and sugar.
With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
In small bowl, combine milk, egg and vanilla.
Add to dry ingredients along with chocolate chips and mix with fork until mixture clings together and forms a soft dough.
Turn dough out onto lightly floured surface and knead gently 5-6 times.
With lightly floured rolling pin, roll dough into a 7" round.
Cut into 4 wedges.
Place scones, 1" apart, on greased baking sheet.
Pierce tops with tines of fork.
Bake scones 18-20 min.
or until golden brown.
Serve warm.
Makes 4 scones.
Chocolate Peanut Butter Ice Cream


Ingredients:
cocoa powder, milk, eggs, sugar, pure vanilla extract, peanut butter

Directions:
Melt chocolate over low heat.
Gradually stir in cocoa powder and milk while continuing to heat.
Beat sugar into eggs in a separate bowl.
Stir hot chocolate/milk mixture into eggs.
Add cream and vanilla extract.
Cool.
Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
Once mixed, stir into rest of ice cream mixture.
Freeze in ice cream maker according to manufacturer's instructions.
I used all-natural peanut butter (100% ground peanuts].
Party Cheese Ball


Ingredients:
cream cheese, cheddar cheese, chopped pimiento, green bell pepper, onion, Worcestershire sauce, lemon juice, cayenne pepper, salt, pecans

Directions:
Combine cream cheese and cheddar cheese.
Mix until well blended.
Add remaining ingredients except for the pecans.  Mix well.
Divide mixture in half and place on sheet of plastic wrap and cover cheeseball mixture. (I usually form the mixture into a ball shape in the plastic wrap].
Chill for several hours or overnight. (I usually chill mine overnight].
Next day form the cheeseball mixture into a.
ball and roll in the finely chopped pecans until the surface is covered.
Makes 2 (1pound] cheeseballs.
Kielbasa Mit Rohtkohl


Ingredients:
onion, garlic, red cabbage, kielbasa, chicken broth, apple cider vinegar, brown sugar, cinnamon, powdered ginger, allspice berries, golden raisin, tart apples

Directions:
Sweat the onion and garlic in the oil with a good pinch of kosher salt. When limp but not brown, add the cabbage. Sweat another 5-7 minutes, until the cabbage begins to wilt.
Add the remaining ingredients and mix well. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
(Alternatively, just toss everything into a slow cooker and cook on high for 2-3 hours, or low for 5-6 hours.].
Italian Shrimp Potato Salad Stuffed Tomatoes


Ingredients:
bay leaf, pancetta, hard-boiled eggs, medium shrimp, olive oil, garlic clove, oregano, red onions, sun-dried tomato, fresh basil, fresh spinach, sea salt, ground black pepper

Directions:
In a medium sauce pot add potatoes to 2 1/2 cups water add bay leaf, 1 teaspoon Italian seasonings 6-9 minutes or until tender. Drain and remove bay leaf place in large mixing bowl cover and place in the refrigerator.
In a small frying pan  on medium high place chopped pancetta fry until crispy 4-6 minutes remove from pan and place on paper towel to drain.
On a large cookie sheet with sides pour olive oil onto sheet add shrimp add garlic and oregano and toss well place in oven with broiler on high and broil for 3-4 minutes or until pink remove from oven and place in small bowl to cool about 10 minutes then peel, devein and take off tail of all but 6 shrimp these you will use for garnish chop the rest of the shrimp.
Remove potatoes from refrigerator and add chopped boiled eggs, pancetta, chopped red onion, chopped sundried tomatoes, fresh basil, and fresh spinach toss well. Add shrimp and Asiago Peppercorn dressing toss all ingredients well and cover place back in refrigerator while you core and remove the insides of 6 medium to large tomatoes.
When tomatoes are done sprinkle with salt and pepper the add one large ice cream scoop of shrimp potato salad to each tomato garnish with one whole shrimp place on a bed of lettuce and serve with toasted baguettes.
Sweet and Sour Sauce


Ingredients:
light brown sugar, salt, ketchup, soy sauce, rice vinegar, cider vinegar, water, cornstarch, water

Directions:
Combine 2 teaspoon cornstarch and 2 T water in a small cup.
Combine sugar, salt, ketchup, soy sauce, vinegar, and  1/2 C water or pineapple juice in a small saucepan and bring to a near boil over medium heat.
Stir to dissolve the sugar and pour in cornstarch/water mixture.  Stir for about 15-20 seconds or until the sauce comes to full boil and thickens a bit.
Remove from heat and transfer to a serving bowl for at least 10-15 minutes to cool and concentrate the the taste.
Prize Winning Chili


Ingredients:
onion, garlic cloves, beer, tomato sauce, water, chili powder, ground cumin, instant beef bouillon, oregano leaves, paprika, sugar, ground coriander, flour, cornmeal, warm water

Directions:
In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours.
Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture. Cook covered 20 minutes longer. Serve hot.
Patio Perfect Summer Spritzer


Ingredients:
character(0]

Directions:
Place tea bags in large glass measuring cup. Pour 3 cups (750 mL] boiling water over tea bags. Let stand 4 to 5 minutes.
Remove tea bags. Add 2 cups (500 mL] ice cubes; stir until melted. Chill at least 1 hour.
Pour chilled tea into ice-filled pitcher. Add juice. Serve immediately.