xiaoxl/recipe_data huggingface dataset:
Butter Naan


Ingredients:
all-purpose flour, baking powder, sugar, salt, milk, egg, yogurt, butter, water

Directions:
1. Take a bowl; add all ingredients except oil and butter.
2. Use lukewarm water to knead and make soft dough.
3. Apply 1 Tbsp of oil on dough. Cover it with wet towel and keep it in warm place for two hours.
4. Divide the dough in eight equal size balls. Apply remaining oil to these dough balls.
5. Press the dough from sides to expand the dough. Leave the dough a little thicker in center.
6. Roll the dough with help of rolling pin. Use some dry flour if your dough is sticking.
7. Take the dough in your hand. Pat to stretch the dough and give it round shape. (just like pizza dough].
8. Preheat oven at 450 F in Broil mode.
9. Take a non stick Baking tray. Put it on first rack of oven and heat it up for 3 minutes.
10. Take the tray out (when it is hot] place the dough and pull it from one side to give it triangle shape.
11. You can apply few drops of water on top of naan dough. (Optional].
12. Place the tray on first rack of oven. Cook for 2 - 3 minutes.
13. Flip them and cook the bottom side for 1 minute.
14. With Help of knife, check to make sure the naan is fully cooked. If not, then put it back for 30 – 60 seconds.
15. Take your naan out, apply some butter.
Serve hot with any main course dish.
Note: Cook Naan on upper rack of oven for 3-4 minutes (Total]. They will turn out really soft. Naan will get harder if you cook them for longer.
Lo Han Jai - Buddhist Vegetarian Stew


Ingredients:
bamboo shoot, water chestnuts, carrot, napa cabbage, vegetable broth, chicken broth, firm tofu, snow peas, fresh bean sprouts, soy sauce, cornstarch, cold water

Directions:
Soak the mushrooms in hot water for 10 minutes; squeeze out the excess water; then remove stems and leave the mushrooms whole. Reserve the soaking water.
Soak the cloud ears in warm water until soft (about 10 minutes], then cut into smaller pieces.
Boil the bean thread in water to cover for 5 minutes, then drain.
To prep the snow peas, remove the strings, then cut into thin slivers.
Mix the water and cornstarch to form a slurry for thickening. The cornstarch will continue to settle out, so you'll need to stir this again just before you use it.
Heat wok until smoky. Add vegetable oil. Stir-fry mushrooms, cloud ears, bamboo shoots, water chestnuts, carrot, cabbage and cook for 3-4 minutes over high heat.
Add bean thread and broth. Cover and cook for 5 minutes over low heat.
Add tofu, bean sprouts, snow peas and soy sauce. Cover and simmer for two minutes.
Stir the water and cornstarch mixture, then add to the pan to form a light gravy, adjusting if necessary.
Drizzle with sesame oil.
Note: Traditional Lo Han Jai ingredients include: ginkgo nuts, lotus root, dried oysters, lily stems, seaweed hair, fried tofu, and dried bean curd sticks. If you live near an oriental market, you may be able to get these; if not, this simplified recipe will give you a sense of the dish.
Becky's Jambalaya


Ingredients:
long-grain rice, olive oil, water, salt, olive oil, flour, olive oil, onions, green onions, celery, bell pepper, garlic cloves, chicken broth, smoked sausage, white pepper, msg, paprika, dried parsley, salt

Directions:
Rice:  Put all ingredients into appropriate pot and bring to a boil.
Cook 15 minutes and fluff.  Set aside to cool.
Roux:  In an iron skillet (the only way to get authenticity], heat olive oil on medium-low heat until vapors rise.
Incorporate 6 to 8 tablespoons flour into oil with a wire whisk.
Reduce to low, stirring constantly until Roux becomes a nice brown and has a faint fragrance of popcorn.
If you burn the roux, even a litte, throw it out and start over.  Set aside.
Main:  In a large pot, heat olive oil.
Toss in both types of onions, celery, bell pepper, and garlic.
Cook until onions are clear.
Pour in chicken broth.
Add meats except shrimp, crab, and many meats that only take a few minutes to cook.
Add peppers, MSG, paprika, file', parsley, and salt.
Cook over medium heat for 30 minutes.
Turn heat up a little and add Roux, stirring constantly until thickening begins.
If too thick, add a little water.
Add all seafoods and cook 10 to 15 minutes more.
Now add cooled rice until no longer soupy.
The moment the whole thing is hot again, turn it off.
Excellent with good garlic bread and a tossed salad.
Rhubarb Crumble


Ingredients:
rhubarb, sugar, flour, flour, cinnamon, water, quick-cooking oatmeal, brown sugar, white sugar, margarine

Directions:
Mix the rhubarb portion and put in dish., Make the crumble and put on top., Bake at 350F for 30 minutes., Use a 8X8 pan.
Sherry Braised Beef Short Ribs
Category: main-dish
By Chef John

Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned – I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't.

Ingredients:
4 slices bacon, cut into 1/2-inch pieces
3 ½ pounds beef short ribs
salt and ground black pepper to taste
6 sprigs fresh thyme, leaves stripped
1  bay leaf
1  onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup dry sherry
1 quart beef broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet. Generously season short ribs with salt and pepper. Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture. Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes. Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid. Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot. Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Prep time: 20 mins
Cook time: 2 hrs 35 mins
Total time: 2 hrs 55 mins
Yields: 8 servings

Calories: 490.2
Fat: 38.6 g
Saturated fat: 16.2 g
Carbohydrates: 9.3 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 22.4 g
Cholesterol: 86.5 mg
Sodium: 738.7 mg
Carne Asada Fries


Ingredients:
baking potatoes, salt, lime juice, lemon juice, garlic cloves, onion, Tabasco sauce, black pepper, avocados, garlic cloves, tomatoes, lime juice, cilantro, salt, sour cream

Directions:
Fries:
Heat oil in a fryer to 325 degrees F.
Skin potatoes, and cut into uniform sized matchsticks.
Place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
Dry the potatoes strips thoroughly to keep them from splattering.
Fry the potatoes for 3 minutes until soft but not golden brown, do not over-crowd them.
Remove and place on paper towel. Turn heat up to 350, and place back in fryer for 4 minutes, or until golden brown.
Let drain on paper towels.
Carne Asada:
Mix tequila, juices, garlic, onion, Tabasco, and pepper in a medium bowl.
Add steaks to marinade, ensuring they are completely covered.
Place in refrigerator 4-6 hours, turning occasionally to ensure they stay submerged in marinade.
Remove steaks, and grill about 7 minutes on each side.
Cut into 1"x1/2" strips, set aside.
Guacamole:
Place all ingredients in a bowl and blend with hand blender until smooth, or mash with a fork.
Put a handful of fries in a bowl and top with 1/2 cup cheese, 1/2 cup carne asada strips, 1/4 cup guacmole, and 1/4 cup sour cream. Enjoy! (:
Lemon Daisy


Ingredients:
lemon juice, sparkling water

Directions:
Pour lemon juice and grenadine over ice in an old-fashioned glass., Stir well., Add equal parts soda and sparkling water. Stir gently., Add a lemon twist.
Gache Melee - Guernsey Apple Dessert


Ingredients:
plain flour, suet, butter, apples, demerara sugar, nutmeg, cinnamon, mixed spice, water, salt, egg, demerara sugar

Directions:
Heat oven to 150°C.
Rub the butter or suet into the flour until like breadcrumbs. Add all other dry ingredients, apple and mix well.
Add egg and water and again mix well. Place in a 7 inch (18cm] square tin.
Sprinkle the 2 tbsp sugar on top prior to cooking – this makes a crunchier top.
Place in oven and bake for 2 hours until golden brown.
Minty Peas & Onions


Ingredients:
unsalted butter, margarine, frozen green peas, onion, salt, fresh ground black pepper, sugar, fresh mint leaves

Directions:
In a large skillet, melt butter or margarine over medium or medium-low heat.
Cook butter until nut brown in color-about 7 minutes (but don't let burn- lower heat if necessary].
Add peas, onion slivers, salt, pepper, sugar, and mint leaves; cook until onion is wilted and transparent and peas are tender, approximately 10 minutes.
Serve immediately.
Variation: You may substitute some fresh tarragon and orange zest for the mint- measure to taste.
Grilled Chicken With Mint and Pine Nut Gremolata


Ingredients:
mint leaf, pine nuts, lemon rind, garlic cloves, olive oil, kosher salt, olive oil, chicken breast halves, kosher salt, fresh ground black pepper

Directions:
To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.
Pickled Green Beans " Dilly Beans"


Ingredients:
fresh green beans, garlic cloves, fresh dill weed, salt, white vinegar, water

Directions:
1. Cut green beans to fit inside pint canning jars.
2. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
3. Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
4. In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
5. Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.
Kelsey's Favorite Stuffed Green Peppers
Category: main-dish
By CHERYLH70

These are my daughter's favorite thing to eat. Best served with corn and homemade mashed potatoes.

Ingredients:
2 cups water
1 cup uncooked white rice
3 large green bell peppers, halved and seeded
1 ½ pounds lean ground beef
1  onion, diced
garlic powder to taste
salt to taste
ground black pepper to taste
1 (15 ounce) can tomato sauce
2 cups finely shredded mozzarella cheese

Directions:
In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish. In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 465.3
Fat: 20.3 g
Saturated fat: 9.4 g
Carbohydrates: 35 g
Sugars: 6 g
Dietary fiber: 3.1 g
Protein: 34.7 g
Cholesterol: 98.4 mg
Sodium: 675.1 mg
Chicken and Peach Salad


Ingredients:
Chinese cabbage, fresh mint leaves, lime juice, olive oil

Directions:
Combine chicken, Chinese cabbage, fresh mint leaves and peach wedges in a medium bowl.
For dressing, combine lime juice and olive oil in a small bowl.
Toss dressing with salad and serve.
Thousand Island Dressing


Ingredients:
mayonnaise, chili sauce, onion, pimentos, green bell peppers, hard-boiled eggs

Directions:
Blend all ingredients in a blender or food processor., Thin with a little cream, if desired., Chill before serving.
Bonnell's Roasted Green Chili Cheese Grits


Ingredients:
butter, onion, poblano chile, garlic, heavy cream, quick-cooking grits, cheddar cheese, monterey jack cheese

Directions:
Sauté the chilies, onions, and garlic in butter until soft.
Add cream and chicken stock and bring to simmer (the stage just before a rolling boil].  Be careful not to let the liquids boil over.
Quickly whisk in seasonings and grits.  Stir constantly until grits begin to thicken.
Gently fold in cheeses and let sit for at least 5 minutes.
Meat Lovers Pizza


Ingredients:
all-purpose flour, white bread flour, salt, honey, water, onion, olive oil, garlic cloves, fresh basil, chopped tomatoes, oregano, mushrooms, bell pepper, mozzarella cheese

Directions:
Put lukewarm water, flours, salt and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer]. Add the cooking oil whilst stirring.
Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with 2 tablespoons oil for around 5 minutes or until softened but not coloured.
Crush in the garlic or add fresh at the end.
Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
Either whizz it up with a stick blender or keep it chunky.
To make the pizza, Set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven – you want a temperature of around 450°F.
Spread 1 tablespoon of tomato sauce over each dough round.
Add pepperoni, jalapeño mushrooms, bell peppers, mozzarella and remaining olive oil.
Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.
Sweet Potato Custard


Ingredients:
sweet potato, banana, brown sugar, salt, raisins, sugar, Splenda sugar substitute, ground cinnamon

Directions:
Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
In a medium bowl, stir together sweet potato and banana; add milk blending well.
Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
Bake 40 to 45 minutes or until knife inserted near center comes out clean.
The Best Bean and Ham Soup
Category: soups-stews-and-chili
By BenevolentEmpress

I make this hearty soup using the ham bone from our Easter spiral ham.  I serve it with corn muffins and fresh fruit.  It makes a huge pot of soup, so invite some friends or just freeze several portions for later use.  Remember to soak the beans the night before you make the soup.

Ingredients:
1 (20 ounce) package 15 bean mixture, soaked overnight
1  ham bone
2 ½ cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice
3 cups vegetable broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3  bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
7 cups low fat, low sodium chicken broth
1 teaspoon kosher salt

Directions:
Place the soaked beans into a large pot and fill with enough water to cover by about 1 inch. Bring to a boil, then simmer over low for 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Continue to simmer for a couple more hours. Remove bay leaves before serving.

Prep time: 25 mins
Cook time: 10 hrs
Total time: 10 hrs 25 mins
Yields: 12 servings

Calories: 259.7
Fat: 3.6 g
Saturated fat: 0.9 g
Carbohydrates: 37.9 g
Sugars: 6.5 g
Dietary fiber: 14.8 g
Protein: 17.3 g
Cholesterol: 13.9 mg
Sodium: 1105.3 mg
Greek Influenced Chicken Salad


Ingredients:
cos lettuce, green onions, green olives, fresh dill, olive oil, lemon juice, salt, fresh ground black pepper

Directions:
Combine the lettuce, chicken, onions, olives and dill in serving bowl (you will need a fairly large one].
Combine oil, lemon juice, salt and pepper if using in a screw top jar and shake to combine.
Add the dressing just before serving and toss gently to combine.
Meatloaf Potato Casserole


Ingredients:
potatoes, onion, salt, tomato sauce, water, prepared mustard, seasoning salt, black pepper

Directions:
Place potatoes and onion in a buttered 2 quart casserole, sprinkle with salt.
Mix remaining ingredients; spread over potatoes.
Bake, uncovered at 350 degrees for 55 to 65 minutes.
Summer Berry Sweet Cream Pie


Ingredients:
cream cheese, heavy whipping cream, granulated sugar, salt, vanilla extract, fresh strawberries, fresh blueberries

Directions:
In large bowl whip cream cheese until smooth.
Slowly add whipping cream just until blended.
Add all other ingredients and whip on low speed until consistency is thick and mixture holds its form.
Pour into prepared pie shell and top with blueberries & strawberries or any other favorite berry.
Cold Sesame Noodles With Shredded Chicken


Ingredients:
toasted sesame seeds, creamy peanut butter, garlic cloves, fresh ginger, soy sauce, rice vinegar, light brown sugar, hot water, boneless skinless chicken breasts, salt, spaghetti, scallions, green onions, carrot, cucumber, crushed red pepper flakes

Directions:
First, make the shredded chicken.  (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.]  Boil 4 qts. of water with one tablespoon of salt.  When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl]. If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.].
Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta].
Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.
Black Tea & Chicken Paella


Ingredients:
water, dry white wine, black tea, snow peas, water chestnut, pepper, onion, rice, dried mango, chicken drumstick, chicken wings

Directions:
Heat the oil in a Paella dish. Add the chicken and then cook until nearly done.
Add the onions, chilli, mangos and stir occasionally.
Pour rice, 2 cups of water and the tea into the paella dish. Stir frequently.
Once the first lot of water is mostly absorbed, add the next two cups, again stir frequently.
Once all of that liquid has been absorbed, add the wine, by this point chicken should be cooked through and rice should be nearly done.
When the rice is done, add the peas and water chestnuts.
Stir everything through until peas and water chestnuts are hot and crispy and then serve.
Italian Grilled Cheese Sandwich (Panini)


Ingredients:
mozzarella cheese, fresh parmesan cheese, pesto sauce, bell peppers

Directions:
Slice paninis in half. Spread pesto onto each half.
Evenly distribute both cheeses and peppers on four bottom halves and top with four top halves.
Heat skillet over medium-low heat.
Cook sandwiches approximately 5 minutes on each side while applying pressure to flatten them.
Sandwich is ready when bread is browned and cheese is melted.