xiaoxl/recipe_data huggingface dataset:
Tomato Rasam Soup


Ingredients:
tomatoes, garlic clove, water, fresh ginger, fresh coriander, green chili pepper, curry powder, ground cumin, ground black pepper, salt, canola oil, black mustard seeds, red chili peppers

Directions:
Puree the quartered tomato with the garlic in a blender of food processor. Set aside.
Bring the water to a boil in a medium saucepan. Add the chopped tomato, the ginger, cilantro, and green chile. Turn the heat down and simmer 3 minutes.
Add the tomato-garlic puree, the curry or rasam powder, cumin, black pepper, and salt and simmer 5 minutes.
For the tempering oil.
Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat. Cover (the mustard seeds splatter and pop] and cook until you hear the mustard seeds crackle, 1 to 2 minutes. Add the chiles and cook uncovered, stirring, until they start to brown, about 30 seconds.  Pour immediately into the soup and stir. Serve hot.
Roast Chicken Pan Gravy
Category: side-dish
By Chef John

This is your basic pan gravy technique, and it doesn't matter what the meat is. You can do this for a leg of lamb, a roast beef, a roast pork loin, or a pan-roasted chicken.

Ingredients:
¼ cup drippings from a roast chicken
2 ½ tablespoons all-purpose flour
2 cups cold chicken stock, or more if needed
salt and ground black pepper to taste

Directions:
Pour fat from drippings into a bowl and reserve. Whisk flour into remaining drippings left in pan; mixture will seem dry. Add 2 tablespoons reserved fat, or as needed, to the drippings mixture to combine with flour. Place pan of drippings mixture over low heat and toast flour until light brown and mixture gives off a nutty fragrance, about 5 minutes. Drizzle about 1/3 cup cold chicken stock at a time into pan drippings, whisking each addition of stock into mixture until thoroughly combined. Continue whisking, scraping any browned pan drippings from the bottom of the pan into gravy; bring to a simmer. Continue to cook, whisking constantly, until gravy is thick and flour has combined with the liquid, 8 to 10 minutes. Adjust thickness of gravy; if too thick, whisk in a little more stock. If gravy is too thin, continue to simmer, whisking constantly, until reduced and thickened, about 10 more minutes. For the smoothest texture, strain gravy before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 43.5
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 4.2 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 5.8 g
Cholesterol: 0.8 mg
Sodium: 463.7 mg
Northern Jambalaya


Ingredients:
cayenne pepper, cooked rice, green pepper, onion, celery, hamburger, kielbasa

Directions:
Preheat your oven to 350., Mix the soup, cayenne and rice together., Brown the hamburg and kielbasa., In that same pan cook the green pepper, onion and celery until soft., Add all the ingredients to a 9 X 13 pan, mix together., Bake until brown and bubbly.
Macaroni Salad with Peas
Category: salad
By CACOOK

I love macaroni salad, but wanted something a bit lighter. I looked through a lot of recipes and combined the best of all, and added my special touch--this was a big hit even among folks who don't normally like macaroni salads. The peas are the real surprise.

Ingredients:
1 (8 ounce) package elbow macaroni
4  whole green onions, thinly sliced
2 stalks celery, diced
½ large red bell pepper, diced
⅓ cup frozen petite peas, thawed
1 tablespoon minced fresh parsley, or to taste
⅓ cup mayonnaise
3 tablespoons sour cream, or more to taste
2 tablespoons cider vinegar
2 teaspoons white sugar
2 teaspoons dry mustard
salt and freshly ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse, and transfer to a bowl. Combine mayonnaise, sour cream, vinegar, sugar, dry mustard, salt, and pepper for dressing in a small bowl; mix well. Pour over pasta. Add dressing, green onions, celery, bell pepper, peas, and parsley to the pasta. Mix until well combined. Chill in the refrigerator for 2 to 3 hours before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 202.3
Fat: 9.2 g
Saturated fat: 1.9 g
Carbohydrates: 25 g
Sugars: 3 g
Dietary fiber: 1.8 g
Protein: 4.8 g
Cholesterol: 5.9 mg
Sodium: 93.1 mg
Dee's Chili Mac


Ingredients:
onion, ground beef, garlic, tomato sauce, water, cheese, sour cream, macaroni

Directions:
Chop onion fine.
Brown ground beef with onion and garlic and ginger seasoning.
Add tomato sauce and 3 cups water.
Cook down for 30 minutes.
Add 2 cups elbow macaroni.
Add 4 cups water; cook until done (you may need to add a little more water if your macaroni needs it].
Add cheese.
Garnish with spoon of sour cream.
English Style Spiced Beef Stew


Ingredients:
stewing beef, flour, boiling water, beef bouillon cubes, garlic clove, salt, pepper, paprika, allspice, sugar, lemon juice, Worcestershire sauce, tomato juice, onion, carrot, potato, celery

Directions:
"Flour meat and brown in hot oil in a Dutch oven or stockpot. Add the water, bouillon, garlic, seasonings, sugar, lemon juice, Worcestershire sauce, and tomato juice. Cover and simmer stew for 2 hours. Add more water or broth if needed. Add vegetables and cook for 30 minutes longer."
Pork Medallions With Cherry Sauce


Ingredients:
cranberry juice cocktail, spicy brown mustard, cornstarch, sweet cherries, dark sweet cherry

Directions:
Remove fat from pork with sharp knife. Cut pork into crosswise slices 1-inch thick. In a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. Using the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and pepper.
Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove to a warming serving platter.
Mix together cranberry juice, mustard, and cornstarch: add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cherries into cranberry juice mixture in skillet. Serve over pork.
Chocolate Grits


Ingredients:
quick-cooking grits, water, sugar, butter

Directions:
Combine grits and water in a bowl. Microwave on High for approximately 3-4 minutes until it reaches the desired consistency. Or as your quick grits label suggests.
Remove from microwave and stir in cocoa. Add butter and sugar. The butter and sugar measurements are to my taste, but you can add more or less as needed.
Avocado Pie


Ingredients:
avocado, lemon juice, lime juice, sweetened condensed milk, Cool Whip, graham cracker pie crust

Directions:
Combine first 3 ingredients in blender., Blend until completely smooth., Pour into piecrust., Refrigerate at least 2 hours., Top with whipping cream before serving.
Easy Salsa Made With Canned Tomatoes


Ingredients:
crushed tomatoes in puree, green onions, red wine vinegar, cumin

Directions:
Finely chop jalepenos (remember to seed them if you want a mild salsa].
Chop green onions into approximately 1/8" slices.
Sprinkle onions and jalepenos with the vinegar, cumin and garlic salt, stir.
Add crushed tomatoes and stir everything together.
Serve with tortilla chips.
Oven Fried Buttermilk Halibut
Category: main-dish
By Plain ole Bob

This recipe makes a very moist halibut main dish. I have a recipe for another 'Oven Fried Buttermilk' using chicken, and, as I like to experiment, I decided to try it with halibut. The only changes I made were the main ingredient and the oven temperature.

Ingredients:
2 cups buttermilk
1 ½ teaspoons salt
4  (3/4 inch thick) halibut fillets
1 (8 ounce) package seasoned rye crackers
2 tablespoons Greek seasoning
3  eggs, beaten
2 tablespoons water
½ cup butter, melted

Directions:
Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day. Preheat the oven to 250 degrees F (120 degrees C). Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl. Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish. Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 5 hrs
Yields: 4 servings

Calories: 745.1
Fat: 33.4 g
Saturated fat: 17.2 g
Carbohydrates: 53.9 g
Sugars: 9.4 g
Dietary fiber: 9.6 g
Protein: 56.2 g
Cholesterol: 270.7 mg
Sodium: 2185.8 mg
Prime Rib Soup
Category: soups-stews-and-chili
By Emily Tisdale

This rich and satisfying soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup will follow within a day or two. The ribs are sliced from the prime rib before serving and saved just for this recipe. I always buy a prime rib with the bones in because it makes the roast better tasting and the ribs are a bonus not to be missed!

Ingredients:
4  beef ribs, trimmed from a cooked prime rib roast
2 cups beef stock
1  potato, peeled and cut into 3/4 inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 teaspoon salt
1 teaspoon black pepper
¼ cup chopped fresh chives

Directions:
Place the ribs in a large pot and cover with water. Bring to a boil; reduce heat to medium-low, cover, and simmer until the meat is falling from the bones, about 2 hours. Remove the ribs and allow to cool. Trim the meat from the ribs and cut into bite sized pieces; refrigerate. Continue simmering the broth until reduced to 1 cup; refrigerate until the fat congeals to the top. Skim and discard the congealed fat. Pour the broth into a saucepan along with the meat trimmings, beef stock, potato, mushrooms, salt, and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Sprinkle with chives to serve.

Prep time: 15 mins
Cook time: 3 hrs 45 mins
Total time: 7 hrs
Yields: 4 servings

Calories: 197.3
Fat: 8.7 g
Saturated fat: 3.6 g
Carbohydrates: 11.5 g
Sugars: 3 g
Dietary fiber: 1.5 g
Protein: 18 g
Cholesterol: 40.7 mg
Sodium: 655.4 mg
Hoisin Asian Meatballs
Category: world-cuisine
By Kahiki

This easy recipe only needs a handful of ingredients and can be made in under 30 minutes. Treat your guests, your kids, or yourself with this delicious, quick finger food recipe. Garnish with sesame seeds if desired.

Ingredients:
1 pound lean ground beef
½ cup panko bread crumbs
¼ cup soy sauce, divided
1  egg
3 cloves garlic, minced, divided
1 teaspoon minced fresh ginger root
½ cup hoisin sauce
1  green onion, minced
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 (16 ounce) package frozen fried rice (such as Kahiki® Japanese-Style Fried Rice)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes. Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended. Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more. Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 565.8
Fat: 29.2 g
Saturated fat: 8.4 g
Carbohydrates: 49.2 g
Sugars: 9.8 g
Dietary fiber: 2 g
Protein: 28.7 g
Cholesterol: 145.1 mg
Sodium: 1740.3 mg
Skewered Tiger Prawns With Honey-Lime Butter


Ingredients:
unsalted butter, unsalted butter, dry white wine, fresh lime juice, honey, gingerroot, paprika, tiger shrimp, fresh cilantro, limes

Directions:
Soak 12 wooden skewers in water for 20 minutes. Preheat a griller (broiler] on high.
Combine all the Honey-Lime Butter ingredients in a small food processor fitted with the metal blade or in a blender, including paprika to taste. Process until smooth. Using a spatula, transfer to a small, heavy pan and place over low heat. Cook gently for 5 minutes to blend the flavors. Set aside.
Prepare a heatproof grilling plate or barbecue plate by lining with heavy-duty aluminum foil. Drain the skewers and thread 2 prawns onto each of the skewers. Arrange the skewers on the foil-covered plate. Brush the prawns with some of the butter.
Grill or broil, turning once and brushing with the butter to keep the prawns moist and well flavored, until cooked through, about 2 minutes on each side.
Transfer to warmed individual plates and garnish with the coriander sprigs and lime halves. Best served immediately.
Black and Red Fiesta Beans With Rice


Ingredients:
instant brown rice, tomato sauce, salsa, ground cumin, dried oregano, dried thyme, garlic powder, cayenne pepper, black beans, kidney beans, corn

Directions:
Cook rice according to package directions.
Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat.
Bring to a simmer. Fold in rice and season to taste with salt and black pepper.
Peanut Butter Icebox Cookies


Ingredients:
flour, baking soda, salt, margarine, chunky peanut butter, brown sugar, granulated sugar, vanilla extract

Directions:
Combine first 3 ingredients, and set aside.
Beat margarine and peanut butter until light and fluffy.
Gradually add sugars, beating until well-blended.
Add vanilla and egg white, and beat well.
Add flour mixture; stir well.
Turn dough out onto wax paper; shape into a 6-inch log.
Wrap log in wax paper; freeze 3 hours.
Preheat oven to 350F°.
Cut log into 24 (1/4-inch] slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.
Bake at 350° for 8 to 10 minutes.
Remove from pan, and cool on wire racks.
Quick Curried Chops and Fruity Relish


Ingredients:
boneless pork chops, sour cream, Dijon mustard, curry powder, lemon juice, ground ginger, garlic powder, red onion, granny smith apples, brown sugar, ground ginger, golden raisin, pineapple chunks in juice, apple cider vinegar, purple plums

Directions:
Mixed together all of the paste ingredients in a bowl.  Toss in the chops and coat well.  Set aside.
Place the oil in a medium saucepan over medium heat. Add onions and jalapeños and cook for 1 minute.
Add diced apples, golden raisins, loosely drained pineapple, ginger and brown sugar and cook for 10-12 additional minutes, stirring occasionally. If the pot seems too too dry add a teaspoon or two of the reserved pineapple juice.
Check to see that your apples are now tender.  You want them to be soft to the bite but not nearly so soft as be on the verge of applesauce.
Cook another 2 minutes.
Add the chopped plums and vinegar and cook 5 additional minutes.
Adjust seasonings to taste.
Once the apples are tender, begin heating your indoor grill or grill pan. Remove the.
excess paste from the chops and place on the grill.
For an indoor grill cook 3 minutes and turn, rotating 90 degrees; cook an additional minute or two.
For a grill pan allow 3 minutes per side.
Serve 1 chop per person with a scoop of relish.
Chicken and Bean Tacos


Ingredients:
boneless skinless chicken thighs, green chilies, tomato sauce, ground cumin, cannellini beans, cheddar cheese, lettuce, sour cream, salsa

Directions:
Add chicken thighs to a 4 quart slow cooker.
Sprinkle with taco seasoning.
Sprinkle chopped chiles on top of chicken.
In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
Pour mixture over the top of the chicken.
Top with beans.
Cover, cook on LOW for 7 hours.
Remove chicken from crock pot and set aside.
Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans].
Shred chicken and return to slow cooker; stir to mix well.
To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
Enjoy.
Barbecued Bourbon Shrimp With Cheddar Cheese Grits


Ingredients:
unsalted butter, onion, garlic cloves, ketchup, Bourbon, cider vinegar, molasses, honey, Tabasco sauce, thyme, cayenne pepper, kosher salt, fresh ground black pepper, large shrimp, low sodium chicken broth, garlic clove, grits, extra-sharp cheddar cheese, unsalted butter, heavy cream, kosher salt, fresh ground black pepper

Directions:
SHRIMP:
In a medium saucepan, melt the butter.
Add the onion and cook over moderate heat until softened, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne.
Simmer over low heat, until thickened, about 40 minutes.
Transfer the barbecue sauce to a blender and puree until smooth.
Season with salt and pepper.
Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
Preheat a grill pan.
Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce.
Grease the grill pan with the oil.
Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes.
CHEESE GRITS:
In a medium saucepan, bring the chicken broth & crushed red pepper flakes, if using, to a boil.
Add the garlic and slowly stir in the grits.
Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes.
Remove the saucepan from the heat and stir in the cheese, butter, and cream.
Transfer to plates and serve with cheese grits and the remaining barbecue sauce.
Deluxe Butter Pie Pastry Dough


Ingredients:
all-purpose flour, salt, unsalted butter, vegetable shortening

Directions:
In a bowl, combine flour and salt with a rubber spatula.
Working quickly to prevent softening, cut the butter into 1/4-inch pieces. Add the butter to the dry ingredients.
Using a pastry blender, cut the butter into pea-size pieces. Add the shortening.
With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces. Do not let the mixture soften and begin to clump; it must remain dry and powdery.
Drizzle 6 tablespoon ice water over the fat and flour mixture. Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water. If they do not, drizzle 1 tablespoons more ice water over the top. Cut in the water, then press with your hands until the dough coheres. The dough should look rough, not smooth.
Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped airtight and frozen for up to 6 months. Thaw completely before rolling.
Bake this crust in a preheated over at 450 degrees for 15 minutes. Let cool 20 minutes before filling.
"End of the Season" Ketchup


Ingredients:
tomatoes, hungarian wax chiles, kosher salt, garlic powder, black pepper, allspice, celery seed, raw sugar, apple cider vinegar

Directions:
Cook the onions though sugar for about 40 minutes over medium heat., Mill through a food mill then return to pot and add vinegar., Cook until thickened - about 30 minutes., Process 20 minutes in a waterbath.
Roasted Chicken and Leek Pizza


Ingredients:
unsalted butter, leeks, Fontina cheese, crushed red pepper flakes, extra virgin olive oil

Directions:
Preheat the oven to 500°F
Preheat a pizza stone or generously oil a large baking sheet.
Melt the butter & crushed red pepper flakes in a large skillet.
Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes.
Transfer to a bowl and let cool.
Stir in the chicken, half of the Fontina and the olives and season with salt and pepper, and crushed red pepper (amount depends on how hot you like it].
On a lightly floured surface, roll or stretch the dough to a rough 14-inch round.
Transfer the dough to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet.
Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough.
Brush the border with the olive oil.
Sprinkle the remaining Fontina over the top and season with pepper.
Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling.
Transfer the pizza to a rack and let cool slightly before serving with a crisp California Sauvignon Blanc and a salad of mixed baby greens.
Lemon-Flavored Quinoa Salad


Ingredients:
quinoa, water, sea salt, garbanzo beans, fresh cilantro, red onion, garlic clove, tahini, lemon, zest of, lemon juice, olive oil, hot water, sea salt

Directions:
Rinse the quinoa in a strainer.
In a medium saucepan heat the quinoa and water to boiling.
Reduce heat and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Drain any extra water and set aside.
While the quinoa is cooking, make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin and then add the salt.
Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if desired and season with additional salt to taste.
Serve garnished with fresh cilantro.
Apricot Glazed Pork


Ingredients:
character(0]

Directions:
Preheat oven to 350°F.
In a bowl, combine the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix with the bread crumbs. Liberally brush the chicken with the preserves, then coat the pork slices evenly with the bread crumb mixture. Arrange the slices on a parchment lined baking sheet.
Bake for 20 to 25 minutes or until an internal temperature of 145°F is reached and juices run clear.
Chocolate Pudding II


Ingredients:
sugar, cornstarch, salt, milk, baking chocolate, butter, vanilla

Directions:
Combine sugar, cornstarch, and salt in medium saucepan; gradually stir in milk  and egg yolks.
Add baking chocolate, broken into pieces; cook and stir over  medium heat until mixture boils.
Boil and stir for 1 minute; remove from heat.  Add butter and vanilla; pour into individual serving dishes.
Chill.
Serve with whipped cream.