xiaoxl/recipe_data huggingface dataset:
Spicy Lentil Quinoa Curry
Category: world-cuisine
By Alisan

Lots of flavor packed in this Indian-spiced curry! This recipe is very adaptable and can be made to fit your preferences. You can also change up the veggies you use, alter the amount of spice, etc.

Ingredients:
1 tablespoon olive oil
1 cup diced onion
1 cup chopped mushrooms
½ cup chopped carrots
3 cloves garlic, minced
4 cups vegetable broth
1 cup water
1 cup dry green lentils
½ cup quinoa
2 tablespoons tomato paste
2 tablespoons curry powder
1 tablespoon ground red chile pepper
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon garam masala (Indian spice blend)
1 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 dash ground black pepper, or to taste
¼ cup milk
1 tablespoon butter

Directions:
Heat oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Mix in mushrooms, carrots, and garlic; cook until flavors combine, about 2 minutes. Stir vegetable broth, water, lentils, quinoa, tomato paste, curry powder, chili powder, cumin, ginger, cayenne pepper, garam masala, turmeric, salt, and pepper into the saucepan. Reduce heat to medium-low and cover; let simmer until vegetables are cooked through, about 40 minutes. Stir butter and cream into the saucepan. Replace the lid and cook until the lentils are tender, about 5 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 403.2
Fat: 10.1 g
Saturated fat: 2.9 g
Carbohydrates: 60.9 g
Sugars: 8.7 g
Dietary fiber: 20.7 g
Protein: 19.5 g
Cholesterol: 8.9 mg
Sodium: 1158.2 mg
Deep Fried Cheese Curds
Category: appetizers-and-snacks
By Janet

Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.

Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
2  eggs, beaten
½ cup milk
1 pound cheese curds
1 quart oil for frying

Directions:
In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 24 servings

Calories: 136.2
Fat: 10.5 g
Saturated fat: 4.7 g
Carbohydrates: 4.5 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 5.9 g
Cholesterol: 35.8 mg
Sodium: 196.4 mg
Grandmas Corn Casserole


Ingredients:
eggs, sugar, flour, butter, American cheese, pimentos

Directions:
Mix all ingredients together in a large bowl.
Pour into a buttered 12 X 9 (I think that's the size, the card is faded] casserole pan.
Bake at 350 for 35-40 minute or until center is set.
Asian-Style Baby Back Ribs


Ingredients:
molasses, onion powder, Worcestershire sauce, reduced sodium soy sauce, rice vinegar, hoisin sauce, ketchup, lemon juice, Worcestershire sauce, garlic, green onion

Directions:
Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; brush over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 300° for 1 hour or until tender.
In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
Coat grill rack with cooking spray before starting the grill. Brush ribs with some of the glaze; grill over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.
Marinated Beet Salad
Category: salad
By Myra

This is an easy to prepare beet salad that goes great with any barbeque or summer picnic.

Ingredients:
1 (16 ounce) can whole beets
¼ cup white sugar
1 teaspoon prepared mustard
¼ cup white wine vinegar
¼ cup diced red onion

Directions:
Drain beets, reserving 1/4 cup liquid, and slice into 1/4 to 1/2 inch slivers. Add onions and toss. In a saucepan over medium heat, cook the sugar, mustard and reserved 1/4 cup liquid until dissolved. Add vinegar and bring to boil; remove from heat and allow to cool. Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours. Remove from refrigerator and serve at room temperature.

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 4 servings

Calories: 88.5
Fat: 0.2 g
Carbohydrates: 21.7 g
Sugars: 19.1 g
Dietary fiber: 2.2 g
Protein: 1.2 g
Sodium: 236.3 mg
Cinnamon Balls


Ingredients:
ground cinnamon, confectioners' sugar

Directions:
Mix the almonds, sugar and cinnamon together in a medium bowl.
Whisk the egg whites in a separate bowl until they begin to stiffen.
Fold whisked egg whites into the dry mixture until the combination is fairly firm.
Use your hands to roll the mixture into pecan-sized balls and place these onto a greased baking sheet.
Bake for about 15 minutes at 350 degrees F.
Remove from oven and use a metal spatula to separate the balls from the baking sheet before they cool too much.
Once the cinnamon balls are completely cooled, gently roll each ball in confectioner's sugar until it is completely coated in sugar.
American-Style Panettone


Ingredients:
all-purpose flour, water, instant yeast, eggs, unsalted butter, all-purpose flour, sugar, instant yeast, salt, vanilla

Directions:
Biga: Combine the flour, water and yeast, kneading briefly to make a stiff dough; if you're using a bread machine, allow the dough to knead for 5 minutes, then cancel the machine.
Place the dough in a lightly greased bowl, and allow it to rise overnight, about 12 hours. It'll become bubbly.
Dough: In the bowl of an electric mixer (or in the pan of your bread machine], combine all of the ingredients except the dried fruit. Note: This dough is very difficult to make by hand; we suggest the use of a machine of some sort.
Knead the dough till it's cohesive; it'll seem very gummy at first, but should come together nicely at the end. Don't worry if it doesn't form a smooth ball; it's OK if it sticks to the sides of the bowl a bit.
Place the dough in a lightly greased bowl, and allow it to rest for an hour. It won't rise much; that's OK.
Knead the fruit into the dough, by hand or machine; knead only until the dough accepts the fruit, as over handling will cause the fruit to release too much sugar into the dough, slowing the rise.
Allow the dough to rest for 10 minutes, then shape it into a round ball.
Poke a hole in the center of the ball.
Slip the dough over the ring of a lightly greased 9" to 10" tube pan or monkey bread pan.
Cover the pan, and set the dough aside to rise for 2 hours or so. It probably won't double in size, but will puff up a bit; don't worry, this bread's oven spring is quite good.
Bake the panettone in a preheated 350°F oven for 25 to 40 minutes, tenting it with aluminum foil for the final 15 minutes of baking if it appears to be browning too quickly. There's a wide time-range here due to the difference in center diameters of monkey bread and tube pans; the smaller the diameter, the longer the bread will bake. The internal temperature of the dough should register 190°F to 205°F when it's done, so use an instant-read thermometer to check. If you don't have a thermometer, poke a cake tester into the center; it should come out dry, without any crumbs or wet dough clinging to it.
Remove the panettone from the oven, and after about 5 minutes turn it out of the pan. Brush with melted butter, if desired, for a soft, buttery crust. Cool on a rack.
Sprinkle with confectioners' sugar just before serving, if desired.
Lizzy's Make-Ahead Egg Casserole


Ingredients:
eggs, ham, salt, pepper

Directions:
In a large bowl, beat eggs., Stir in ham, milk, salt and pepper to taste., Grease a 13 x 9 inch baking pan., Place one layer of waffles in the bottom of the pan, cut to fit bottom of pan., Pour half of the mixture on the waffles., Sprinkle with half of the cheese., Layer again with waffles, egg mixture and cheese., Cover and refrigerate overnight., Uncover and bake at 350 degrees for 1 hour or until eggs are set.
Tuna Mornay Delite - Low in Fat!


Ingredients:
low-fat margarine, plain flour, nutmeg, mustard, salt, cayenne pepper, mixed herbs, paprika, skim milk, tuna in water, red onion, eggs, corn kernel, cooked rice, low-fat cheddar cheese

Directions:
Melt butter.
Add flour and dry ingredients (not bread crumbs].  Mix to thick paste.
Slowly add milk, stirring with a whisk so as not to form lumps.
Heat until thickened.
Mix tuna, onion, eggs, cooked rice, corn, peas and half of cheese.
Pour into casserole dish, and top with remaining cheese, then breadcrumbs.
Bake in moderate oven for an hour.
Chicken 'n' Spinach Pasta Bake


Ingredients:
gemelli pasta, olive oil, onion, mushroom cap, frozen chopped spinach, Italian-style diced tomatoes, chive & onion cream cheese, salt, pepper, red pepper flakes, mozzarella cheese

Directions:
Preheat oven to 375ºF.
Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce].
Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.
Bake for 15 minutes or just until tender.
Transfer onion & mushrooms to a large bowl, and set aside.
Drain chopped spinach well, pressing between layers of paper towels.
Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes] into onion & mushrooms in bowl.
Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Serve with a nice salad and warm bread or bread sticks!
Enjoy!
Cabbage Roll Casserole


Ingredients:
beef, onion, pepper, garlic powder, Worcestershire sauce, crushed tomatoes, water, rice, cabbage, parmesan cheese

Directions:
In frying pan, brown meat, stirring to break up.
Add onion, pepper, garlic, and Worcestershire sauce and cook until golden.
Pour off all fat.
Stir in tomatoes, water and rice.
Place cabbage in large casserole dish and pour meat mixture over cabbage.
Cover and bake at 325°F (160°C]for 1 1/2 hours.
Check after one hour and stir in a little water if necessary, to keep casserole moist.
Sprinkle with Parmesan (if using]for last 5 minutes of cooking.
Peaches and Cream Dessert


Ingredients:
butter, sugar, egg, milk, self raising flour, eggs, sugar, ground cinnamon

Directions:
Beat butter, sugar, 1 egg, sifted flour and milk in bowl with electric mixer., Beat till smooth and changed in colour., Pour into greased ovenproof dish., Top with peaches., Bake in moderate oven 40 minutes., Pour combined cream and extra 2 eggs over peaches., Sprinkle with combined sugar and cinnamon., Bake further 15 minutes or till set.
Pancake Mix Biscuits


Ingredients:
sugar, shortening, milk

Directions:
Preheat oven to 450.
Mix together pancake mix and sugar.
Cut in shortening until mix resembles coarse cornmeal.
Add milk, a little at a time, until a soft dough forms.
Turn out on floured board (or wax paper] and knead about 10 times until dough is smooth and elastic.
Let dough rest about 5 minutes.
Roll out to 1/2 - 3/4 inch thick and cut with 2-1/4 inch biscuit cutter.
Bake 8-12 minutes until done (keep an eye on them, they'll burn fast!].
Annatto Oil


Ingredients:
olive oil, annatto seeds

Directions:
Heat annatto seeds and oil in a very small saucepan over low heat, swirling pan frequently, until oil is bright red-orange and begins to simmer,about 2 minutes.
Remove from heat and let stand 10 minutes.
Strain through a fine-mesh sieve into bowl; discard seeds.
Medenjaci-Croatian Honey Spice Cookies


Ingredients:
butter, demerara sugar, honey, eggs, baking soda, ground cinnamon, ground cloves, ground nutmeg, powdered ginger, all-purpose flour, whole wheat flour, cake flour, walnuts

Directions:
Heat the butter, sugar and honey, stirring constantly, over low heat until the sugar and butter have melted completely. Set aside to cool (10 minutes].
Lightly whisk the eggs. Mix and combine baking soda, spices, all-purpose, whole wheat and cake flour.
Add the lightly beaten eggs, flour and spices to the melted honey, sugar and butter mixture. Mix and combine to obtain smooth and soft dough. Cover the dough with foil and leave in a cool place for 1-3 days.
Divide and roll the dough into long rolls 1.5 cm in diameter, cut them into smaller rolls. Shape each roll into a walnut sized ball.
Place the dough balls, few centimetres apart from each other, on a baking sheet lined with parchment paper or a silicon sheet. Insert, only halfway, a quarter of the walnut kernel at the top of each cookie.
Bake the cookies in the oven at 190°C for 10-12 minutes. Cool and store in an airtight container.
Sweet Potato Souffle


Ingredients:
sweet potatoes, unsalted butter, heavy cream, gruyere cheese, light brown sugar, thyme, salt, fresh ground pepper, eggs

Directions:
Preheat the oven to 350°F  Bake the sweet potatoes for 90 minutes or until tender.  Raise oven temperature to 425°F.
Peel the sweet potatoes as soon as they are cool enough to handle; transfer to a bowl.  Using an hand held electric mixer, beat the sweet potatoes with the butter until smooth.  Beat in the cream, Gruyere, brown sugar, and thyme; season with salt and pepper.  Beat in the eggs one at a time, beating well after each addition.
Transfer the sweet potato puree to a buttered 8 by 10 inch baking dish and bake for 15 minutes.  Reduce the oven temperature to 400 degrees and bake for 30 minutes longer or until the sweet potatoes are lightly puffed and browned.  Let the sweet potato souffle rest for 10 minutes before serving.
TO MAKE AHEAD: The recipe can be prepared through Step 2; refrigerate overnight.  Let come to room temperature before baking.
Sheet Pan Seafood Boil
Category: meat-and-poultry
By Bites With Applewhite

All the yummy flavors of a seafood boil with less effort. Just roast your seafood in the oven in a flavored butter sauce. Serve with crusty bread.

Ingredients:
1 (16 ounce) package littleneck clams
¾ cup unsalted butter
2 heads   garlic, chopped
1 tablespoon Cajun seasoning
1 tablespoon lemon and herb seafood seasoning (such as Old Bay®)
½ tablespoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 pound Snow Crab legs
2  lobster tails, split in half lengthwise
4  andouille sausage links, cut into quarters
3 ears corn, cut into chunks

Directions:
Remove grit from clams by soaking in salt water for 20 minutes. Repeat this step twice. Scrub shells clean. Preheat the oven to 400 degrees F (200 degrees C). Melt butter in a medium saucepan over low heat with garlic, Cajun seasoning, seafood seasoning, and cayenne until garlic is fragrant, 1 to 2 minutes. Remove from heat. Place clams, shrimp, crab, and lobster on a sheet pan. Add sausage and corn. Pour seasoned butter over and mix to ensure all is covered. Bake in the preheated oven until shrimp just turns opaque, clams open, and sausage is browned, 25 to 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 770.4
Fat: 44.2 g
Saturated fat: 24.7 g
Carbohydrates: 29.6 g
Sugars: 2.6 g
Dietary fiber: 3.1 g
Protein: 64.6 g
Cholesterol: 394.2 mg
Sodium: 1521.9 mg
No-cook Chocolate Mascarpone Cake


Ingredients:
dark chocolate, mascarpone cheese

Directions:
Line a 4 cup loaf pan with clingfilm.
Break and crumble the cookies.
Mix with the orangeliqeur and let it soak.
Melt the chocolate au bain marie (in a pan above a pan with simmering water].
Let the chocolate slightly cool.
Mix the chocolate with the mascarpone and the soaked cookies.
Pour into prepared pan.
Let it stiffen in the refridgerator for at least 2 hours.
Slice (with a wet knife] and serve with lemonsauce or whipped cream or just eat it as it is.
Sannas


Ingredients:
rice, raw rice, white lentils, dry yeast, sugar, coconut milk, salt

Directions:
Wash and soak each of the each kind of rice and the lentils overnight or for 8 hours, separately.
Then grind all the three together to a fine paste with the coconut milk.
Put the dry yeast in a bowl with sugar and 3 tablespoons warm water.
When it froths, add it to the ground batter.
Add salt to taste and keep aside for 5 hours till it doubles in quantity.
Get the steaming vessel ready on medium flame with the required amount of water in it.
Put a tablespoonful of the batter into each of the moulds/ aluminuim bowls and steam on medium heat till the sannas are fluffy and done right through (around 15 mins] or when a skewer pierced into one comes out clean.
All of them may not go into the steamer in one round so do them in batches.
Italian oven-dried tomatoes in Olive Oil


Ingredients:
Italian tomatoes, extra virgin olive oil, extra virgin olive oil, fresh lemon juice, salt, fresh ground pepper

Directions:
Heat oven to 225°.
Combine tomatoes, 2 T. olive oil, herbs, vinegar, lemon juice, salt and pepper to taste in a mixing bowl.
Arrange tomatoes in rows on a parchment-lined cookie sheet; bake 1 hr.
Cool to room temperature, about 15 min.
Place in 4 half-pint canning jars.
Add remaining olive oil to cover tomatoes in each jar.
tightly cover jars.
Refrigerate.
**Note: Olive oil will solidify in the refrigerator, but this won't affect the tomatoes. The oil will re-liquify at room temperature.
Chunky Guacamole


Ingredients:
avocado, tomatoes, red chili peppers, garlic cloves, fresh coriander, lime juice

Directions:
In a bowl, combine avocado, tomato, onion, chili, and garlic.  Mix well., Finish off with pinch of salt and pepper to taste, squeeze the lime juice ., Top with chopped coriander to serve.
Agua De Valencia


Ingredients:
vodka, sugar, lemons, lime wedge

Directions:
To a pitcher add orange juice, gin, vodka and cava or champagne.  Add sugar, a pinch at a time.  Stir and taste until desired sweetness is acheived. Refrigerate until chilled.
Fill a glass with 2 or 3 ice cubes and fill.  Garnish with lemon or lime wedges.
Chef John's Bacon Jam
Category: meat-and-poultry
By Chef John

This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon.

Ingredients:
1 ½ pounds bacon, chopped
2 teaspoons butter
4 large yellow onions, diced
1 teaspoon salt
¼ cup brown sugar
¼ cup sherry vinegar
1 ½ teaspoons fresh thyme leaves, divided
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
½ cup water
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil

Directions:
Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop. Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes. Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes. Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 servings

Calories: 153.6
Fat: 9.3 g
Saturated fat: 3.1 g
Carbohydrates: 9.8 g
Sugars: 6.7 g
Dietary fiber: 0.9 g
Protein: 7.5 g
Cholesterol: 22.3 mg
Sodium: 633.9 mg
Summer Squash Soup
Category: soups-stews-and-chili
By jsquilts

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Ingredients:
2 tablespoons butter
2  onions, chopped
5 cups chicken broth
2  potatoes, peeled and chopped
2  carrots, peeled and thinly sliced
8 cups chopped zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

Directions:
Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes. Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 servings

Calories: 166.4
Fat: 4.7 g
Saturated fat: 2.6 g
Carbohydrates: 27.8 g
Sugars: 8.4 g
Dietary fiber: 5.3 g
Protein: 5.4 g
Cholesterol: 14.3 mg
Sodium: 891 mg
Zinger Green Tea Drink


Ingredients:
water, fresh mint leaves, fresh lime juice, lime slices

Directions:
Bring the water to boil in a 3-quart saucepan. Add the mint and tea bags, remove from the heat, and let steep for 5 minutes.
Strain.
Stir in the agave and lime juice.
Serve hot or iced, garnished with the lime slices.
makes 11.2 quarts.
Easy Cajun Shrimp With Corn Flapjacks


Ingredients:
shrimp, butter, eggs, sugar, flour, flour, salt, baking soda, olive oil, garlic cloves, green onions

Directions:
Toss the shrimp with seafood seasoning. Set aside.
In a medium bowl, combine the corn, butter, eggs, sugar, 1 cup of flour, salt, and baking soda.  Set batter aside.
In a large non-stick skillet, heat 2 TBS olive oil and cook shrimp over medium high heat about 2 minutes on each side.  Remove shrimp from pan and set aside.
In same pan, heat 2 TBS olive oil over medium heat and stir in 2 TBS flour.  Cook, stirring constantly, until the mixture is a rich brown color, 3 to 5 minutes.
Add the garlic and green onions and cook 2 to 3 minutes.
Whisk in chicken stock and boil for 1 minute to thicken.
Add in shrimp and cook until shrimp are done.  Cover and keep warm.
Pour 1/3 cup batter for each flapjack onto hot griddle.  Cook until bubbles appear on surface and bottoms are nicely browned.  Flip and cook one more minute.
Top the flapjacks with the shrimp and sauce.
Twisted Sister’s Eye Candy Trail Mix


Ingredients:
chocolate chips, shoestring potatoes, raisins, cashews, peanuts, dried limes

Directions:
Combine all ingredients. Store in airtight containers in a freezer till ready to use.
NOTES: I needed an average of 3 cups trail mix for 5 bottled gifts, so I picked 10 items X 1½ cups = 15 cups. For the limes, I sliced thinly, candied them using a recipe Neta here at RZ found for me at another site & then cut them in sml pieces. I wanted to use red cinnamon candies for the red colour & tasty flavour, but I can only get them in the US. I’d never eaten the cereal I used till I came to Iceland, but it’s a crunchy, sweet, cinnamon coated wafer type cereal I like. Any cereal favourite can be used if it’s “sturdy” enough to hold up in the mix (like Chex does]. There are really no rules for this except have fun!
PIC NOTE: Altho not the season now, I posted a pic to show the "prototype".