xiaoxl/recipe_data huggingface dataset:
Kerala Lamb Curry


Ingredients:
cinnamon stick, cloves, black peppercorns, cumin seed, fennel seeds, green cardamom pods, fresh coconut, ground turmeric, salt, brown mustard seeds, curry leaves, shallots, fresh ginger, garlic, boneless lamb shoulder, white wine vinegar, brown mustard seeds, Urad Dal, shallots, curry leaves

Directions:
To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas.
Immediately remove from heat and place the spices in a clean coffee grinder, and when cooled slightly, grind to a fine powder, then set aside.
If you choose not to grate the coconut, cut the thinly sliced coconut flesh into ¼-½ inch dice.
Next, wipe out the skillet with a paper towel, return to medium heat, and add 1 tablespoon of vegetable oil.
When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside.
Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat.
Add 1 teaspoon mustard seeds, and stir a few seconds until they pop.
Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned.
Now add the meat and the roasted ground spice mixture, and stir well to coat the meat with the spices.
Toss in the toasted coconut dice and ½ teaspoon of salt, and then add the vinegar and 2½-3 cups water.
Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender.
Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat.
Finally, heat the remaining tablespoon oil in a small skillet over medium heat, and when hot, add the urad dhal (optional] and the mustard seeds.
Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown.
Add this shallot mixture to the meat, stir well, remove from heat and serve with rice.
5 Hour Beef Stew
Category: soups-stews-and-chili
By Anna Johnson

This is a recipe from my grandma Jan. It's so good and comforting. Make with some yummy bran muffins.

Ingredients:
2 pounds beef tenderloin steaks, diced
8  potatoes, peeled and diced
4 (12 ounce) cans tomato-vegetable juice cocktail (such as V8®)
3 cups diced carrots
1 cup diced celery
1  onion, diced
3 tablespoons tapioca
1 tablespoon white sugar
salt and ground black pepper to taste

Directions:
Preheat oven to 250 degrees F (120 degrees C). Stir beef, potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper together in a roasting pan; cover. Bake in preheated oven until beef and potatoes are tender, about 5 hours.

Prep time: 20 mins
Cook time: 5 hrs
Total time: 5 hrs 20 mins
Yields: 10 servings

Calories: 398.8
Fat: 10.4 g
Saturated fat: 4 g
Carbohydrates: 45.2 g
Sugars: 9.8 g
Dietary fiber: 6.6 g
Protein: 30.4 g
Cholesterol: 76.2 mg
Sodium: 470.4 mg
Crispy Eggplant Parmesan Stacks
Category: trusted-brands-recipes-and-tips
By RAGÚ®

Eggplant rounds are breaded and baked, then stacked and layered with Ragu® Old World Style® Traditional Sauce and mozzarella cheese, then baked again until hot and cheese has melted.

Ingredients:
2 large eggplants, sliced into 1/2-inch rounds
1 teaspoon Salt to draw moisture from eggplant
1 pinch Salt and pepper to taste
4  large eggs eggs
4 cups panko bread crumbs
1  Cooking spray
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 (8 ounce) packages mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Sprinkle both sides of eggplant rounds generously with salt; place on baking sheet for 15 minutes to draw out moisture. Use paper towels to blot moisture from each side of the eggplant slices. Sprinkle lightly with salt and pepper. Whisk eggs in a shallow bowl. Place panko bread crumbs in a second bowl. Dip each side of the eggplant slices in the whisked eggs, then press into the panko crumbs to coat each side. Place slices on a cooling rack on a baking sheet. Spray the tops of eggplant generously with cooking spray. Bake 8 minutes in preheated oven. Turn each slice, and spray the other side with cooking spray. Bake an additional 8 to 10 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 350 degrees (175 degrees C). To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella. Place another slice of eggplant on the first; repeat the layering process until you have about 5 or 6 slices in a stack. Top with a generous layer of parmesan cheese. Bake stacks until the cheese has melted, 10 to 15 minutes. Remove from oven and let cool for a few minutes. Serve warm.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 9 servings

Calories: 397
Fat: 16 g
Saturated fat: 7.8 g
Carbohydrates: 49.9 g
Sugars: 4.3 g
Dietary fiber: 9.9 g
Protein: 26.1 g
Cholesterol: 122.3 mg
Sodium: 1261.9 mg
Easy Sloppy Joes


Ingredients:
ground beef, onion, garlic clove, ketchup, brown sugar

Directions:
"Brown the beef in a skillet with the onion.  Add the garlic and cook until the garlic is fragrant, about one minute.  Add the remaining ingredients and simmer for about 10 minutes until the sauce is thickend and bubbling.  Serve on your favorite buns."
Easy Baked Chicken Cordon Bleu
Category: world-cuisine
By HOLLYSTACH

Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish.

Ingredients:
6  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
6  string cheese sticks
6 slices ham
½ cup butter, melted
1 cup seasoned dry bread crumbs
toothpicks

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lay out the pounded chicken breasts on a clean surface. Place a slice of ham on each piece, then one stick of cheese. Roll the chicken up around the cheese and ham, and secure with toothpicks. Dip each roll in melted butter, then roll in bread crumbs. Place in a shallow baking dish. Bake for 40 minutes in the preheated oven, or until chicken is browned and juices run clear.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 422.7
Fat: 25.3 g
Saturated fat: 14.3 g
Carbohydrates: 14.2 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 34.5 g
Cholesterol: 128.1 mg
Sodium: 759.3 mg
Bacon Avocado Potato Hash Skillet #SP5


Ingredients:
bacon, avocados, eggs, chunky salsa, feta, cheddar cheese

Directions:
Heat Broiler in the oven on high for 5 minute.
Place Simply Potatoes on a baking sheet, and spray the top with cooking spray.
Place under the broiler for 15-25 minute Watch the hashbrowns they brown fast!
While the hashbrowns are cooking, cook the bacon in a non stick pan, remove and drain on paper towels.
Add the eggs to the pan that you cooked the bacon inches Scramble. Cook over low heat, and keep them moving, you don't want them to brown.
Dice up the avocados, and toss with the eggs. Stir in salsa.
Take hashbrowns out of the oven once they have browned.
Place a thick layer of hashbrowns on the bottom of the plate, and top with bacon avocado egg mix.
Pick whatever cheese you like, and sprinkle it over the top. Enjoy!
Lemon Layer Cake with Lemon Curd
Category: desserts
By Becky

Deliciously tangy lemon layer cake with lemon curd!

Ingredients:
1 cup white sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
2 large egg yolks
⅔ cup fresh lemon juice
1 teaspoon freshly grated lemon zest
2 ⅓ cups cake flour
2 ¾ teaspoons baking powder
¼ teaspoon salt
1 ¾ cups white sugar, divided
2 tablespoons lightly packed finely grated lemon zest
¾ cup unsalted butter, softened
1 cup whole milk, at room temperature
5  egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup unsalted butter, softened
2 tablespoons lightly packed finely grated lemon zest
3 ½ cups sifted confectioners' sugar
3 tablespoons fresh lemon juice

Directions:
Beat sugar and butter for curd in a bowl with an electric mixer until light and fluffy. Beat in eggs and yolks slowly until well combined. Beat for 1 minute more; stir in lemon juice. The mixture will look curdled; do not panic. Pour mixture into a saucepan and cook over low heat until it becomes smooth, about 5 minutes. Increase heat to medium and cook, stirring constantly without letting it boil, until it thickens enough to leave a path on the back of a spoon when you drag a finger through it and reaches 170 degrees F (77 degrees C), about 5 minutes. Remove from heat and stir in lemon zest. Let cool to room temperature, 20 to 30 minutes. Press plastic wrap on the surface to prevent a skin from forming and chill in the refrigerator. While filling cools, place a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour two 8- or 9-inch round cake pans. Sift cake flour, baking powder, and salt together in a medium bowl. Pulse 1/4 cup sugar and lemon zest together in a food processor until well combined. Beat butter and lemon sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 1/2 minutes. Add remaining sugar and beat until smooth, about 1 1/2 minutes. Beat in 1/4 of the milk until just blended. Add flour mixture alternately with remaining milk on low speed in 3 batches, scraping the bowl with a rubber spatula as needed; beat until just blended. Beat egg whites in another bowl on medium speed just until foamy. Add cream of tartar. Increase speed to medium-high and beat until stiff peaks form. Add 1/4 of the egg whites to the cake batter and gently fold in. Continue to gently fold in egg whites, being careful not to deflate the mixture. Divide batter between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 35 to 40 minutes. Flip right side-up and let cool on a wire rack, 30 minutes to 1 hour. Cut cooled layers in half and layer with curd. Beat butter and lemon zest for frosting in a medium bowl until light and fluffy. Add confectioners' sugar and beat. Add lemon juice and beat for 1 minute. Frost the assembled cake as desired.

Prep time: 30 mins
Cook time: 45 mins
Total time: 2 hrs 5 mins
Yields: 1 layer cake

Calories: 753.4
Fat: 35.1 g
Saturated fat: 21.6 g
Carbohydrates: 107 g
Sugars: 83.2 g
Dietary fiber: 0.8 g
Protein: 6.4 g
Cholesterol: 153.6 mg
Sodium: 210.1 mg
Southwestern Taco Chicken


Ingredients:
boneless chicken breasts, salsa, black beans, frozen corn, chili powder, cumin, garlic, dried oregano, cayenne pepper, salt, water, rice, fresh cilantro

Directions:
Add everything except the rice,cheese, and cilantro to the crock pot and stir it well.  Make sure the chicken is covered by the mixture.  Cook on the low setting for 8 hours.
Near the end of the cooking time, cook the rice and set aside.
After the 8 hours of cooking, remove the lid of the crock pot and stir the mixture with a fork to shred the chicken.  By now it should be very tender and should fall apart easily.
Serve the chicken mixture over rice and top with cheddar and cilantro.
Broccoli Casserole


Ingredients:
fresh broccoli, American cheese, salt, ground black pepper, butter, seasoned croutons

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat.
Transfer the mixture to a 9x13 inch baking dish.
In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
(*or omit the butter and croutons and add crushed Goldfish/crushed cheez-it crackers*]
Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
Shrimp Oregonata


Ingredients:
large shrimp, parsley, oregano, basil, salt, black pepper, crushed red pepper flakes, olive oil

Directions:
Grease a baking dish large enough to hold the shrimp in a single layer.
Mix the breadcrumbs with the seasonings. Sprinkle about half the breadcrumb mixture in the pan and arrange the shrimp on top.
Spoon the sauce on top of the shrimp and then sprinkle on the remaining breadcrumbs.
Drizzle with the olive oil.
Bake at 350 degrees for about 20 minutes until the top begins to brown.
Avocado Tower With Tomato and Almond Sauce (And Some Shrimp)


Ingredients:
avocado, red onions, tomatoes, olive oil

Directions:
In a bowl, mix the avocado, prawns with the herbs and onion.
For the sauce, in a small blender blend the tomato and almonds with the oil.
On a plate, pile the avocado mix on a plate as high as possible and drizzle with the sauce.
Beat and Bake Orange Cake
Category: desserts
By menling

This quick orange cake is delicious without the frosting. I sometimes just sprinkle icing sugar on the top. This recipe can be used to make two 8-inch cake layers or a 9x5-inch loaf. If making a loaf cake, bake for 60 minutes.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
1 ½ cups superfine sugar
½ cup milk
½ cup orange juice
½ cup vegetable oil
3  eggs, beaten
1 ½ teaspoons grated orange zest
6 tablespoons butter, softened
2 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1 teaspoon grated orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs, and 1 1/2 teaspoon orange zest. Set aside. Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined. Divide batter into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make Orange Butter Frosting: Cream butter until smooth. Gradually beat in confectioners' sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.

Prep time: 20 mins
Cook time: 35 mins
Total time: 2 hrs 25 mins
Yields: 2 8 inch round pans

Calories: 414.1
Fat: 16.7 g
Saturated fat: 5.5 g
Carbohydrates: 63.1 g
Sugars: 46.3 g
Dietary fiber: 0.6 g
Protein: 4.2 g
Cholesterol: 62.8 mg
Sodium: 250.9 mg
Grilled Vegetable Panini With Basil Pesto


Ingredients:
olive oil, Japanese eggplants, eggplant, zucchini, red onion, French baguettes, basil pesto, fresh mozzarella cheese, tomatoes, basil leaves, fresh basil leaves, pine nuts, garlic cloves, salt, fresh ground black pepper, extra virgin olive oil, parmesan cheese

Directions:
For Panini:
Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.
Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side.
Cool completely.
Cut each baguette into 6 pieces.
Working with one baguette piece at a time, slice in half and spread both sides with the pesto.
Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper.
Sprinkle with salt and pepper.
Place top half of baguette on top and continue with remaining baguette.
(The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.].
For Basil Pesto:
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped.
With the blender still running, gradually add enough oil to form a smooth and thick consistency.
Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese.
Season the pesto with more salt and pepper, to taste.
(The pesto can be made 2 days ahead. Cover and refrigerate.]
Yields 1 cup and takes about 10 minutes to prepare.
Honey Glazed Carrots


Ingredients:
carrots, honey, butter, lemon juice, salt

Directions:
Steam the carrots until tender.
Cook the remaining ingredients in a large non-stick frying pan stirring constantly until boiling and bubbly.
Add the carrots and cook over low heat for several minutes stirring as required until carrots are glazed.
Hot & Sour Soup


Ingredients:
chicken breasts, soy sauce, Chinkiang vinegar, black pepper, crushed red pepper flakes, tamarind paste, bamboo shoots, mushrooms, water chestnuts, cornstarch, water, rice vinegar, tofu, green onions

Directions:
Cook chicken strips until they have an internal temperature of 170 degrees F (using a meat thermometer to test]. Set aside. IMPORTANT: don't cook as much as you'd cook a chicken breast you might eat by itself: heating the soup will continue to cook the chicken, resulting in tough, overcooked chicken in your soup.
Dissolve tamarind paste by heating with an ounce of the chicken stock. (microwave is a good way to do this]. Remove any seeds from melted paste, since they're inedible.
If using pickled radish, chop as finely as you can make it, since they're hard to chew.
Bring stock to boil. Add tamarind/stock mixture, soy sauce, chinkiang vinegar, pepper, bamboo shoots, mushrooms, radish, and chestnuts; SAVE LIQUID FROM BAMBOO SHOOTS & CHESTNUTS. Stir. Let cook for 3 minutes.
While cooking, in separate bowl combine cornstarch or flour and liquid from the previous step to make a slurry. Add slurry a little at a time and stir until thick (all slurry may not be necessary, so add as much as necessary for desired thickness].
Add eggs while stirring and cook for 30 seconds or until eggs are done. Add green onions and chicken.
Cut tofu into strips that are about 1/4" x 1/4" x however thick the tofu brick is.
Remove from heat. Add rice vinegar and tofu and blend thoroughly.
Serve with crispy fried won tons if desired.
Ranch, Bacon, and Parmesan Pasta Salad
Category: salad
By Chef John Politte

A great side dish for the summer picnic.  I made this on accident when I put some soup ingredients into the bowl instead of the stock pot.  I doctored it up and added other ingredients, and voila! Use your favorite pasta shape.

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
1 cup prepared ranch dressing
6 slices bacon
½ cup shredded Parmesan cheese
1  carrot, peeled and diced
1 stalk celery, diced
1  red onion, diced

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Transfer to a bowl, and refrigerate until cool, at least 30 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and chop. In a large salad bowl, stir together the ranch dressing, bacon, Parmesan cheese, carrot, celery, and red onion until well combined. Lightly stir in the cooled pasta to coat with dressing, and refrigerate 2 hours to blend flavors before serving.

Prep time: 15 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 583.8
Fat: 28.3 g
Saturated fat: 5.9 g
Carbohydrates: 62.8 g
Sugars: 4.1 g
Dietary fiber: 4.2 g
Protein: 17.7 g
Cholesterol: 26.8 mg
Sodium: 712.7 mg
Dandelion Greens with a Kick
Category: side-dish
By TTV78

Dandelion greens are one of my favorite bitters! They're not for everyone, but I enjoy their unique flavor. I decided to try them sauteed instead of in a salad and it was a huge hit! Makes good use of those dandelions in the yard or you can usually find dandelion greens at the grocery or Asian market.

Ingredients:
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
½  onion, thinly sliced
¼ teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese  (Optional)

Directions:
Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain. Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled. Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper. Sprinkle greens with Parmesan cheese to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 149.7
Fat: 10.8 g
Saturated fat: 3.2 g
Carbohydrates: 12.4 g
Sugars: 1.4 g
Dietary fiber: 4.3 g
Protein: 3.8 g
Cholesterol: 8.5 mg
Sodium: 1330.4 mg
Knepfla Soup


Ingredients:
potatoes, onion, carrots, chicken bouillon cubes, parsley, water, margarine, evaporated milk, pepper, chives, flour, egg, water

Directions:
Combine all soup ingredients except milk in a large kettle., Cook until vegetables are tender., While cooking prepare Knepfla:, mix flour, egg, and water then cut into small pieces., To kettle add canned milk and bring to a boil., Drop knepfla into soup., Simmer about 10 minutes., Serve hot.
Potato Zucchini Pancakes ( Weight Watchers )


Ingredients:
russet potatoes, zucchini, salt, egg, scallions, all-purpose flour, dried tarragon, ground pepper, olive oil, light sour cream

Directions:
Toss the potatoes, zucchini, and salt in a medium bowl; let stand 10 minutes.
Squeeze out the liquid and discsard.
Stir the egg, scallions, flour, tarragon, and pepper into the potato mixture.
Heat 1/4 teaspoon of the oil in a large nonstick skillet over medium heat.
Drop the potato mixture, 2 tablespoons at a time, into mounds and flatten with a spatula.
Cook until the bottoms are lightl browned, about 6 minutes.
Turn the pancakes over, add 1/4 teaspoon  of the oil, and cook about 6 minutes.
Repeat with the remaining mixture to make 8 pancakes.
Serve with the sour cream.