xiaoxl/recipe_data huggingface dataset:
Sri Lanka Chicken Curry


Ingredients:
onions, chicken pieces, curry leaves, garlic, ginger, turmeric

Directions:
Heat the oil in a large saucepan and gently fry the curry leaves until they start to slightly brown add the onions, garlic and ginger and cook until soft, stirring.
Add the Chilli, tumeric, corriander, paprika, cummin vinegar and the salt. stir well.
Add the chicken and stir until coated with the spice mixture. Add the tomatoes, whole spices and lemon rind.
Simmer gently over low heat for about 45 to 60 minutes (according to the size of the chicken peices].  do not be tempted to add any water, as it will form its own juices. stir ocassionally.
Add the Coconut milk at the end of the cooking stir in well, and thicken if necessary with some cornflour mixed in a small amount of water.
Serve with rice, and Naan bread.
NB - like most recipes, this is easier to make if all the ingredients have been prepared.
Great to freeze.
Marhahus Papprikas ( Creamed Beef Paprikas)


Ingredients:
onion, paprika, bay leaves, water, sour cream

Directions:
Saute onion in fat. Pull pan aside and stir in paprika.
Cube and season beef with salt and pepper.
Put in pan with bay leaves. (THIS SOUNDS LIKE A LOT OF BAY LEAVES; I MIGHT TRY IT WITH 1 BAY LEAF].
Cook until juices form; then add water and continue cooking for 1-1/2 hours or until meat is tender.
Just before serving, add sour cream.
Serve with dumplings, mashed potatoes or rice.
Orange / Gingered Duck Pieces


Ingredients:
duck hindquarters, fresh sage leaves, orange, ginger, allspice, coarse salt, pepper, olive oil, bay leaves, mushrooms, carrots, celery ribs, sweet onion, sweet potatoes, red wine, orange, buttermilk, fresh sage leaves, cornstarch, water

Directions:
Remove skin and all visible fat from duck legs and thighs; cut thighs off legs to make 8 pieces.
Place sage, orange zest, balsamic vinegar, grated ginger, allspice, coarse salt and pepper in mortar and grind with pestle to form a paste, add a little olive oil only if necessary.
Rub paste all over duck pieces; place in a zip lock bag, push air out and seal, refrigerate for 3 or 4 hours.
Heat oil in a large nonstick frypan, brown duck pieces on all sides, about 8 minutes.
Reserve any moisture and spices left in zip lock bag.
Remove duck to platter and keep warm.
Add to frypan, bay leaves, mushrooms, carrots, celery, sweet onion and sweet potatoes; saute until the veggies start to caramelize, 15 to 20 minutes on medium heat.
Add red wine to veggies and deglaze pan, add reserved orange juice; stir; slowly add buttermilk while stiring.
Add reserved juices and spices left in zip lock bag to pan and return duck pieces to pan with any accumulated juices.
Spoon veggies and juices over duck pieces, bring to boil, reduce heat and simmer covered for 45 minutes, remove cover, increase heat to medium high and reduce liquid until it starts to thicken slightly; about 15 minutes.
Adjust seasoning, add salt and pepper to taste.
(If you wish you may add a slurry of 1 teaspoon cornstarch and 2 tablespoons cold water; add to pan and bring to boil to thicken].
Remove duck pieces to platter; surround with veggies and drizzle with gravy.
Roll sage leaves and cut into strips, sprinkle over platter to garnish.
Very good served over Buttermilk biscuits.
Pan Haggerty Potatoes


Ingredients:
potatoes, onion, garlic cloves, dried thyme, cheddar cheese, flat leaf parsley

Directions:
Peel the potatoes, cut into very thin slices, rinse under cold water and then pat dry with paper kitchen towel.
Over a medium-low heat, heat the oil in a non-stick pan which has a lid and which will fit under the grill.
Add a third of the potatoes and spread in a single layer, then season to taste.
Add half the onions, half the garlic, half the thyme and spread evenly.  Top with one third of the cheese.  Then layer the remaining potatoes, onions, garlic and thyme, finishing with a layer of potatoes.
Cover the pan, cook over a medium heat for 30 minutes or until the base is golden brown, and the potatoes onion and garlic are tender.
Preheat the grill to medium, top the potatoes with the remaining cheese, place the pan under the grill and grill until the cheese melts and the topping is golden.  Garnish with parsley and serve hot.
Serve as a heart main dish with a salad and steamed vegetables or as a side-dish with grilled chops or kebabs and a salad.  If served as a side dish, it would probably serve 5-6.
Beet & White Bean Salad
Category: trusted-brands-recipes-and-tips
By Cans Get You Cooking®

Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.

Ingredients:
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
½ teaspoon sugar
¼ cup extra-virgin olive oil
Salt and ground black pepper to taste
1 (16 ounce) can whole beets, well drained, halved
1 (15 ounce) can white kidney beans (cannellini), drained
½ cup reduced-fat crumbled blue cheese
½ cup coarsely chopped walnuts, toasted
Baby arugula leaves

Directions:
Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper. Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing. To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 394.3
Fat: 27.4 g
Saturated fat: 5 g
Carbohydrates: 26.3 g
Sugars: 6.6 g
Dietary fiber: 7.7 g
Protein: 11.6 g
Cholesterol: 9 mg
Sodium: 800.9 mg
Edna's  Fried Rice


Ingredients:
cooked long-grain rice, bacon, onion, green onions, celery, mushrooms, green pepper, garlic cloves, egg, soya sauce

Directions:
In a large, deep skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 15 minutes. Drain on a paper towel-lined plate and discard some of the bacon fat; keep 1 tablespoon of bacon drippings.
Return the skillet to the stove and turn the heat to medium high. Add 1 tablespoon of oil to the bacon fat.
Add the onion, the celery, 1/2 of the green onions and cook for 4 minutes. Add the garlic, green pepper and mushrooms.
Cook another 3 minutes.
Add the cooked rice, soya sauce and stir to coat.
Stir together.
Push rice mixture on edge of pan and add beaten egg in the center. Let the egg set for 1 to 2 minutes, then scramble them with a fork and cook for 2 minutes more. Stir the eggs into the rice, breaking them up into small pieces. Turn off the heat.
Add the bacon; season to taste with salt and pepper.
Transfer the fried rice to a serving platter and sprinkle with remaining chopped green onions.
Tip: This serves 4 if it is served with another dish or 2 if it is the main dish.
A great way to use leftover rice.
It can be made ahead of time and frozen.
Amazing Cucumber Basil Salad
Category: salad
By RainbowJewels

I created this salad because I had lots of fresh veggies and herbs from my garden that needed using up. It is so good, and because it makes its own dressing, it's very healthy as well. The flavor is best when left in the fridge overnight.

Ingredients:
2 cups fresh baby spinach
2 tablespoons chopped fresh basil
1 pound campari tomatoes, seeded and minced
2 large  seedless cucumbers, peeled and minced
1 large red onion, minced
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon cracked black pepper, or to taste

Directions:
Run spinach and basil through a food processor until finely chopped. Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 12 servings

Calories: 20.2
Fat: 0.2 g
Carbohydrates: 4.4 g
Sugars: 1.6 g
Dietary fiber: 1.2 g
Protein: 1 g
Sodium: 201.3 mg
The Best Beef Vindaloo


Ingredients:
cumin, cloves, cinnamon sticks, black peppercorns, fenugreek seeds, fennel seed, garlic cloves, onion, fresh ginger, white vinegar, ghee, bay leaves, salt

Directions:
Trim meat and cut into 5cm (2 inch] cubes. Set aside,.
Grind spices from coriander to fennel to a very fine powder.
Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar].
Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight].
Heat ghee, or oil, and fry meat until very deeply coloured.
Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers"] permits.
Honey-Pecan Mini Muffins
Category: bread
By lutzflcat

Sweet and nutty and perfect for breakfast, a two-bite snack, the kids' lunch boxes and, of course, to be enjoyed with a cup of coffee or tea.

Ingredients:
1  serving cooking spray
⅓ cup melted butter, at room temperature
¼ cup honey
2 large eggs, lightly beaten
1 teaspoon vanilla extract
½ cup light brown sugar
½ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup chopped pecans

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Spray a 24-cup mini muffin tin with cooking spray. Whisk butter, honey, eggs, and vanilla extract together in a bowl. Stir brown sugar, flour, baking powder, and salt together in a bowl. Make a well in the center, and pour butter mixture into the well. Stir just until batter is combined. Sprinkle 1/2 of the chopped pecans into the bottoms of the prepared muffin cups. Spoon batter evenly over top, until just about full and sprinkle with remaining pecans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Leave the muffins in the pan for about 5 minutes before removing to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 mini muffins

Calories: 98.2
Fat: 6.3 g
Saturated fat: 2 g
Carbohydrates: 10.1 g
Sugars: 7.6 g
Dietary fiber: 0.5 g
Protein: 1.3 g
Cholesterol: 22.3 mg
Sodium: 59.9 mg
Red Lobster Cheese Biscuits Copycat


Ingredients:
Bisquick baking mix, cheddar cheese, cold water, butter, garlic powder, salt, onion powder, dried parsley

Directions:
To cold water, add Bisquick and cheese, blending in a mixing bowl. Mix until dough is firm.
Using a small scoop, place the dough on a baking pan lined with baking paper. Bake in 375 Degree oven for 10 to 12 minutes or until golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with garlic topping.
Fresh Tomato Garden Pasta


Ingredients:
farfalle pasta, fresh green beans, olive oil, tomatoes, garlic clove, chives, fresh basil, feta cheese

Directions:
Cook the pasta according to package directions, adding the cut beans for the last 5 minutes of cooking.
In a large bowl, blend together the oil, vinegar, salt and pepper to taste.
Stir in the tomatoes, garlic, chives and basil.
Drain the pasta, rinse under cool water, drain well and add to tomatoes mixture; season with salt and pepper to taste.
Crumble the cheese over all and serve.
Garlic Roast Potatoes


Ingredients:
potatoes, vegetable bouillon cubes, garlic paste, garlic cloves, butter, dried parsley, salt, pepper

Directions:
Add the potatoes to a pot, crush the oxo/stock cubes over the potatoes. Add enough water to cover then parboil the potato chunks for 5 minutes.
Meanwhile mix the garlic puree/garlic, butter and parsley.
Drain the liquid and place the potatoes in an oven proof dish.
Pour the garlic butter over the potatoes. Season with salt and pepper.
Roast at 180˚C for 15-20 minutes.
Green Chili Salsa


Ingredients:
green onion, tomatoes, black olives, green chilies, black pepper, red wine vinegar, olive oil, tortilla chips

Directions:
Mix all salsa ingredients., Chill overnight., Serve with tortilla chips.
Healthy Banana Chocolate Chip Muffins


Ingredients:
flour, whole wheat flour, banana, cinnamon, baking soda, baking powder, salt, brown sugar, eggs, applesauce, milk, vanilla, chocolate chips

Directions:
"Pre heat oven to 400.  Set aside the chocolate chips for later.  Mix all the dry ingredients together and set aside.  Mix all the wet ingredients together in a large bowl.  Add the dry ingredients to the wet ingredients.  stir together but do not over mix.  Fill each muffin cup to about 3/4 full.  When all mixture is gone sprinkle the chocolate chips on each muffin.  Bake for 15 minutes.  Let cool andf enjoy with no guilt."
AZERI OLIVE-WALNUT-POMEGRANATE MEDLEY (Zeytun Perverde)


Ingredients:
walnuts, green olives, onion, red wine vinegar, apple cider, pomegranate paste, olive oil

Directions:
Smash the walnuts with the back of a large knife (chef’s knife works great], then chop coarsely (smashing should get their oils going].
In a mixing bowl, combine the olives, onion, walnuts, pomegranate arils.
Add the vinegar, pomegranate paste, and olive oil.
Toss to combine.
Pack into a jar and store in the refrigerator.
Good with wedges of lavash flatbread, or scooped onto crackers or as is.
Crispy Tahdig


Ingredients:
long grain white rice, butter, salt, water, water

Directions:
Start the 2 quarts water and salt boiling in large stock pot or dutch oven.
Rinse rice until water runs clear (or as close to clear as you can get it].
Add rice to boiling water, boil about 10 minutes or until rice is about half cooked.
Drain rice in colander, reserve.
In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides.
Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible.
With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places] evenly around.
Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made.  Cover pot with kitchen towel to absorb the steam, place pot lid on towel.
Cook on very low heat, checking after about 15 minutes.  If the rice is browning too fast, add the remaining extra water a little bit at a time.
Cook rice until it's done, about 30 minutes.
Try not to check it too often, as it needs to steam.
Buffalo Wing Powder


Ingredients:
cayenne pepper, vinegar, msg, worcestershire powder, paprika, garlic powder, dried thyme

Directions:
Grind the larger spices to a fine powder then combine all ingredients in a bowl with a wire whisk.  Store in an airtight container in a cool dry area for up to 3 months.  This can also be frozen for longer storage.
Grill, broil or smoke your wings then toss in a bowl with about 1 teaspoon of wing powder per wing, or just eyeball it to your liking.
Enjoy.
Cherry Cream Cheese Pie
Category: desserts
By Linda B. Rawls

This is one of my favorite and easiest recipes.  It is always a hit at parties, bake sales, and pot-lucks.  I have modified the original to decrease the fat and calories.  It is still delicious.

Ingredients:
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can light cherry pie filling
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
1 teaspoon vanilla extract

Directions:
Beat cream cheese until light and fluffy.  Gradually add sweetened condensed milk, and continue beating until smooth and combined.  Add lemon juice and vanilla; mix well. Fill graham cracker crust evenly.  Refrigerate until set; this will take between 2 to 4 hours.  Just before serving, spread the cherry pie filling over the top of the pie.

Prep time: 15 mins
Total time: 4 hrs 45 mins
Yields: 9 inch pie

Calories: 492.2
Fat: 21.5 g
Saturated fat: 10.4 g
Carbohydrates: 68.7 g
Sugars: 38.5 g
Dietary fiber: 0.9 g
Protein: 7.6 g
Cholesterol: 47.5 mg
Sodium: 329.2 mg
Hurricane Chocolate Muffins


Ingredients:
flour, sugar, baking soda, baking powder, milk, vanilla essence, egg, chocolate chips

Directions:
Preheat oven to 350 F 180 C., Mix all dry ingredients., Mix all wet ingredients., Combine the two, but do not over mix, just bring together., Divide the mixture into 6 lined muffin tins., Bake at 350 F 180 C for 15 minutes or until a toothpick comes out clean.
Coffee in My Caramel!


Ingredients:
unsalted butter, dark brown sugar, sweetened condensed milk, light corn syrup, instant coffee granules, brazil nut

Directions:
Line an 8-inch square baking pan with enough parchment paper for it to extend over the edges of the pan.
In a heavy pot melt the butter, then stir in the sugar, condensed milk, corn syrup and instant coffee granuals.
Don't forget to use your candy thermometer and boil the mixture  over medium heat, making sure to stirr constantly, for 15 - 20 minutes until the desired temperature is achieved (248 degrees F - 120 C].
Next remove the pot from heat and remove the candy thermometer and stir in your coarsley chopped nuts.
Pour quickly into the prepared pan and spred spread evenly, when cooled cut into 1" squares and enjoy!
Beet (And Other Veggie) Juice


Ingredients:
baby bok choy, lime, beet, cucumber, carrots, green apples

Directions:
Wash all the veggies. Peel the lime., According to your juicer directions - feed the veggies inches., Serve immediately.
To Go Baked Oatmeal


Ingredients:
eggs, canola oil, brown sugar, applesauce, milk, vanilla extract, salt, ground cinnamon, old fashioned oats, baking powder

Directions:
Preheat oven to 350. Line muffin tin with paper or paper/foil muffin liners. (Don't skip the muffin liners for this one!].
In large bowl, whisk eggs, oil, and brown sugar until sugar is dissolved.  Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
Fill muffin tin with 1/4 cup of oat mixture in each muffin cup. Add favorite toppings.  Push toppings down into the oat mixture with a spoon.
Bake for 30 minutes Let cool for 5 mins before eating.  Store in an airtight container or freeze in a zip top storage bag.
Sesame Jellyfish With Chili Sauce


Ingredients:
soy sauce, rice vinegar, sugar, chili sauce, green onion, sesame seeds

Directions:
Prepare jellyfish as directed on package. This step usually takes about three hours. Jellyfish should be dried and desalted before using.
Chop the green onion into small pieces.
Mix the jellyfish, green onion, soy sauce, sesame oil, vinegar, sugar, and chili sauce together in a bowl or other container.
Stir so that all the jellyfish strips are coated with the sauce mixture.
Cover and let sit for at least 30 minutes refrigerated -- the longer the better.
Serve chilled.
Polenta Pizzas With Roasted Tomatoes and Kalamata Olives


Ingredients:
water, salt, ground pepper, polenta, unsalted butter, dried oregano, plum tomatoes, sugar, extra virgin olive oil, kalamata olive, parmesan cheese

Directions:
Line rimmed baking sheet (cookie sheet] with foil. Bring 4 cups water and 1 teaspoon salt to a boil in a heavy large saucepan. Slowly add polenta, whisking until smooth. Reduce heat to medium-low; cook about 30 minutes or until polenta thickens and pulls away from sides of pan, whisking frequently to remove any lumps.
Stir in butter, pepper, and 1 teaspoon oregano, combine until smooth.
Pour cooked polenta onto baking sheet and use spatula or butter knife to spread evenly. It should cover the sheet completely. Refrigerate until firm (at least 2 hours].
While the polenta is cooling, preheat oven to 300°F Line another large baking sheet with parchment paper. Arrange tomato slices in single layer. Sprinkle tomatoes with 1/2 teaspoon sugar, then some salt. Drizzle with 2 tablespoons olive oil. Roast until tomatoes are tender but the slices still hold together, about 2 hours. Remove from oven and allow to cool. (Polenta and tomatoes can be made 1 day ahead and refrigerated].
Preheat oven to 450°F.
Line large baking sheet with parchment paper. Using 1 3/4- to 2-inch-diameter cookie cutter or juice glass, cut out approximately 24 rounds from polenta. Place rounds in a single layer on baking sheet. Place 1 tomato slice on each round and sprinkle rounds with remaining 1 teaspoon oregano. Top each with 2 or 3 olive halves. Drizzle with remaining 2 tablespoons oil, then sprinkle with Parmesan.
Bake polenta pizzas until heated through and cheese melts (approximately 10 minutes]. Serve warm.
Cockeyed Cake


Ingredients:
flour, baking soda, sugar, salt, vinegar, vanilla, water

Directions:
Put flour in sifter (ok its an old recipe so I know most of us don't own one any more. Any bowl will do or I just place right in pan] Add cocoa, baking soda, sugar and salt.
Sift into greased 9x9x2" pan.
Make 3 holes in the mixture.
Pour oil in one, vinegar in the next and vanilla in the last.
Pour cold water over all.
Beat until nearly smooth and no flour shows.
Bake at 350 degrees for 30 minutes.
Jack Daniel's Spectacular Sauce


Ingredients:
garlic clove, butter, all-purpose flour, beef broth, fresh parsley, dried parsley, fresh mushrooms, green onions, butter

Directions:
Rub saucepan with garlic; discard garlic.
Melt two tablespoons butter; stir in flour.
Slowly add broth, stirring constantly.
Add parsley; cook until thickened, then set aside.
Sauté mushrooms and onion in one tablespoon butter until tender.
Add the Jack Daniel's Whiskey and the thickened broth.
Simmer several minutes over low heat.
Instant Pot® Roasted Brussels Sprouts
Category: side-dish
By Fioa

Try these crispy roasted Brussels sprouts made in just 5 minutes in your Instant Pot®; they're a quick and easy low-carb side dish that's family-friendly.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
1 pound whole Brussels sprouts
1 teaspoon salt
½ teaspoon ground black pepper
½ cup vegetable broth

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and cook onion until translucent, about 2 minutes. Add Brussels sprouts and cook for 1 minute more. Sprinkle with salt and pepper; pour vegetable broth over Brussels sprouts. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Prep time: 5 mins
Cook time: 16 mins
Total time: 26 mins
Yields: 4 servings

Calories: 135.6
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 16.3 g
Sugars: 5.3 g
Dietary fiber: 5.5 g
Protein: 4.6 g
Sodium: 669.8 mg
Nippy Pork Salad
Category: salad
By Lerie

Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.

Ingredients:
¼ stalk celery, chopped
3  green onions, sliced
4 teaspoons Dijon mustard
4 teaspoons fat-free creamy salad dressing (such as Miracle Whip Free®)
4 teaspoons prepared horseradish
2 drops hot pepper sauce (such as Tabasco®), or to taste
¼ teaspoon salt
2 cups cubed cooked pork roast

Directions:
Mix the pork, celery, and green onions in a large bowl. Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.

Prep time: 15 mins
Total time: 4 hrs 15 mins
Yields: 2 cups

Calories: 137.4
Fat: 3.5 g
Saturated fat: 1.2 g
Carbohydrates: 3.3 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 21.8 g
Cholesterol: 60.7 mg
Sodium: 390.5 mg