xiaoxl/recipe_data huggingface dataset:
Goa Jingha Curry Aka Goan Prawn Curry


Ingredients:
tamarind paste, boiling water, cracked black pepper, cumin, cinnamon stick, shrimp, onion, garlic cloves, fresh ginger, turmeric, water, unsweetened coconut milk

Directions:
In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
Heat the oil in a large enameled cast-iron casserole. Season the shrimp with salt and pepper. Add half of the shrimp to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining.
Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
Stir the water and the strained tamarind pulp into the casserole. Return the shrimp to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the shrimp to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper. Return the chicken to the sauce. Simmer the chicken until heated through before serving.
Cinco de Mayo Casserole
Category: world-cuisine
By midwestchef

A simple, satisfying main dish that our family enjoys. You can use reduced-fat cheeses and sour cream, but don't use the fat-free choices. Serve with a dollop of sour cream, sliced black olives, more salsa, and warmed tortillas.

Ingredients:
1 pound ground beef
1 teaspoon vegetable oil, or as needed
1  onion, diced
2 cloves garlic, chopped
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 cup salsa, drained
1 (7 ounce) can Mexican-style corn, drained
1 cup sour cream
3 cups shredded Cheddar cheese, divided
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a 9x13-inch casserole dish. Heat oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 10 minutes. Spoon onion mixture over ground beef. Mix tomatoes with green chile peppers, salsa, corn, sour cream, 1 cup Cheddar cheese, salt, and black pepper into ground beef mixture; top with remaining 2 cups Cheddar cheese. Bake in the preheated oven until cooked through and cheese is melted, about 45 minutes. Let stand for 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 527.5
Fat: 38.6 g
Saturated fat: 21.3 g
Carbohydrates: 16.7 g
Sugars: 3.3 g
Dietary fiber: 2.5 g
Protein: 30.1 g
Cholesterol: 123.1 mg
Sodium: 1171.1 mg
Spinach Mushroom Beef Patties


Ingredients:
frozen chopped spinach, part-skim mozzarella cheese, fresh mushrooms, ground beef

Directions:
In a large bowl, all ingredients except for ground beef,
Crumble beef over mixture, and mix well.
Shape into 8 patties.
Grill, uncovered over medium hot heat for 5-7 minutes on each side or until a meat thermometer reaches  160 degrees, and meat juices run clear.
Honey Sesame Glaze for Roast Chicken


Ingredients:
honey, sesame seeds, soy sauce, minced garlic clove

Directions:
Mix all ingredients in a small bowl.
Start roasting chicken as per your normal preferred method, don't glaze the chicken at the start because the skin will burn.
Brush the glaze over the chicken when there is 30-45 minutes cooking time remaining. I normally do it with 45 minutes for a fairly dark crispy skin but you may prefer 30 for a lighter colour.
Basa Fillets in Tomatillo Sauce
Category: seafood
By ANGELICA682

This is a recipe that I tried and my husband and I really liked it. I made it spicy, but you can control the heat.

Ingredients:
1 ½ cups long grain white rice
2 ½ cups water
3 teaspoons chicken bouillon granules
1 pound fresh tomatillos, husks removed
3  jalapeno peppers, cut into large pieces
1 clove garlic
1 tablespoon salt, or to taste
1 tablespoon corn oil
½ cup chopped onion
1 ½ pounds swai fish
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice

Directions:
Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside. Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside. Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork. Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 379.3
Fat: 12.2 g
Saturated fat: 2.5 g
Carbohydrates: 43.9 g
Sugars: 4.1 g
Dietary fiber: 2.5 g
Protein: 22.2 g
Cholesterol: 53.5 mg
Sodium: 1416.3 mg
Cornbread, Simply Basic


Ingredients:
butter, all-purpose flour, sugar, buttermilk, eggs

Directions:
Place butter in a 10 inch cast-iron skillet.
Heat in a 425 degree oven for 5 minutes, or until butter is melted.
Remove from oven and tilt pan slightly to coat sides, all around.
Combine cornmeal mix, flour, and sugar in a large bowl.
Stir together buttermilk and eggs.
Add to dry ingredients; stir until just moistened.
Pour batter over the melted butter in skillet.
Bake at 425 degrees for 25 minutes or until golden brown.
Steakhouse Sirloin With Golden Hash Browns & Mushrooms #5FIX


Ingredients:
button mushrooms, butter, seasoning salt

Directions:
For the steak: If using a grill, preheat to very hot. If using a skillet, spray with cooking spray and preheat to very hot, but not smoking.
Melt  4 Tbs. of the Butter in an 8 “ skillet over medium high heat . Sprinkle with ½ teaspoons seasoned salt.
Add mushrooms and sauté for about 5 minutes until mushrooms are tender. Remove from skillet with a slotted spoon, cover with aluminum foil and set aside to keep warm.
Add remaining butter to the skillet used to cook the mushrooms. Sprinkle with ½ teaspoons of the seasoned salt.
Blot the Hash Browns with paper towels pressing out most of the liquid. Place hash browns in the skillet and press down firmly with your fingers or a wooden spoon until compressed into the skillet. Sprinkle with another ½ teaspoons seasoned salt.  Cover the skillet and cook for 15 minutes over high to medium high heat until very golden brown on the bottom.  Do not stir or turn with a spatula while potatoes are cooking. After 15 minutes, lift up edge of the potatoes to see if they are crispy. If not, cook another 5 minutes.
While potatoes are cooking, blot steaks with a paper towel, then rub remaining seasoned salt on both sides. Cook on very hot grill or in hot skillet for 2 ½ minutes per side for medium rare. Turn only once so steak gets a nice sear. Remove steak from heat and let rest 5-7 minutes before slicing into ½” wide slices.
To assemble: Invert a serving platter over the potatoes and flip so the Hash Browns are in a circle in the middle of the platter. Pour mushrooms on top and in the center of the potatoes. Arrange steak slices around the outside of the potatoes.
Matcha Affogato


Ingredients:
vanilla ice cream, water

Directions:
Measure out 1 teaspoon of matcha powder and 1.5 oz of water at 175F (80C] into a bowl and whisk until clumps are completely dissolved.
Scoop the vanilla ice cream in a cup or a small bowl.
Pour the warm matcha shot over the ice cream and enjoy!
Chewey but Not Goey Peanut Butter Cookies


Ingredients:
creamy peanut butter, Bisquick baking mix, vanilla, Splenda sugar substitute

Directions:
Preheat oven to 375°F., Beat condensed milk, peanut butter with a mixer until smooth., Add bisquick mix and vanilla to the peanut butter mixture.  Mix well., Shape into small balls and roll lightly in Splenda., Place on a cookie sheet. Lightly press flat with a fork., Sprinkle the sugar over the cookies., Bake for 6-8 minutes.
Smothered Pork Chops


Ingredients:
olive oil, shallot, red wine, mushrooms, tomato sauce, water, garlic powder, dried rosemary, dried sage

Directions:
Salt & pepper chops, and brown in a wide, deep saute pan in 1 T of olive oil over medium-high heat.
Remove to a plate & set aside. Saute the shallots in the pan for 2 min, then deglaze the pan w/ the wine. Keep over med-high heat until half of the wine has evaporated.
Add all remaining sauce ingredients and stir well to combine.
Place the chops in the sauce and cover with the sauce. Bring to the simmer, cover and let simmer over low heat for 1 hour.
YOU CAN ALSO DO THIS RECIPE IN THE CROCK POT IF YOU LIKE - BROWN CHOPS, COMBINE ALL SAUCE INGREDIENTS INCL SHALLOTS & RED WINE - PUT CHOPS & SAUCE IN POT & COOK FOR 8 HOURS ON LOW OR FOR 4 HOURS ON HIGH.
Serve over rice or noodles.
Rhubarb Crisp


Ingredients:
rhubarb, brown sugar, cinnamon, butter, flour, rolled oats, butter

Directions:
Cut rhubarb in 1/2-inch pieces.  In a large saucepan, combine rhubarb, 1/2 cup brown sugar, cinnamon and 3 teaspoons butter.  Cook on medium heat, uncovered, until the rhubarb is tender, about 10 minutes.
Make topping by combining flour, rolled oats, 1/2 cup brown sugar and 1/3 cup butter.  Mix with fingers until it resembles small peas.  Pour rhubarb into a greased baking dish and sprinkle topping over it.  Bake at 375F for 20-25 minutes or until top is browned.
Islander  Pork


Ingredients:
boneless pork ribs, molasses, soy sauce, chili sauce, coriander powder, ground cumin, ground ginger, onions, coconut milk

Directions:
Combine the molasses, soy sauce, chili sauce, coriander, cumin, ginger and garlic salt in a plastic zipper bag; add the pork, rubbing the spices and sauces into the meat, and marinate in the refrigerator overnight or up to 1-1/2 days.
Heat oil and saute the pork slowly (this may take a couple of batches] until nicely browned.
Remove pork and set aside, then saute onion in the pan drippings.
Return pork to the pan, add the coconut milk and slowly simmer, covered, until pork is fully cooked and tender with no trace of pink; the longer the better for more flavor (around an hour].
Season to taste (adding more chili sauce if you like a hotter dish]. Serve with rice and garnish with shredded carrots, celery and onion if you like.
Celeriac With Butter and Lemon - Céleri - Rave Saute


Ingredients:
celeriac, butter, olive oil, salt, pepper, tarragon, parsley

Directions:
Peel the celeriac and cut into 1 inch thick slices. Cut each slice into 8 or 10 pieces (batons] and drop into a panful of fast-boiling, salted water.
Blanch for 3 minutes only, drain and pat dry in a cloth.
Heat the butter and oil in a large iron frying pan over medium heat and, when the butter froths, arrange the celeriac pieces in the bottom in one layer.
Season, increase the heat slightly and saute until golden brown, turning the pieces with a spatula and shaking the pan to prevent sticking.
When ready to serve, sprinkle with lemon juice and chopped herbs.
Shake and saute again and correct seasoning if necessary.
Turn into a heated serving dish and serve immediately.
Baby Silver Fish Stir Fry


Ingredients:
garlic cloves, scallions, salt

Directions:
Spread fish out on sheet, bake at 100C or 220F for 5 minutes, stir around and let dry for 5 minutes, then bake again for 5 minutes. (May repeat one more time or until the fish is hard enough to stand the following stir frying.].
In a small pan, add oil to stir fry garlic and leak slowly till yellowish brown.
Stir in salt and fish to finish.
Healthy Carrot Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, eggs, applesauce, carrot, pineapple, golden raisin, walnuts

Directions:
Preheat oven to 400'F (200'C]
Combine first seven ingredients in a large bowl.
Mix the remaining ingredients in a separate bowl.
With a wooden spoon, mix the wet ingredients with the dry ingredients just until blended.
Fill greased muffin cups (or use muffin liners] 3/4 full.
Let sit for 10 minutes.
Then bake at 400'F for 20 to 25 minutes or until inserted knife comes out clean.
Let sit for 5 minutes and then remove from muffin tin.
Caesar Salad - Classic


Ingredients:
romaine lettuce, olive oil, garlic cloves, Worcestershire sauce, dry mustard, anchovy paste, Tabasco sauce, fresh lemon juice, fresh ground pepper, parmesan cheese

Directions:
Mix olive oil and garlic, Worcestershire, mustard, anchovy, Tabasco, pepper and lemon juice.
Mix well into Romaine.
Add croutons (breadcrumbs].
Break, and mix in coddled egg.
Mix in parmesan.
Add more pepper to taste.
English Muffin Loaves


Ingredients:
flour, active dry yeast, sugar, salt, baking soda, milk, water, cornmeal

Directions:
Combine 3 cups flour, yeast, sugar, salt and soda.
Heat liquid until very warm (120-130 degrees F].
Add to dry mixture, beat well.  Stir in enough more flour to make a stiff batter.  Spoon into two 8 1/2 x 4 1/2" pans that have been greased and sprinkled with cornmeal.  Sprinkle tops with cornmeal.
Cover with clean dishcloth; let rise in a warm place for 45 minutes.  Bake at 400 degrees F for 25 minutes.  Remove from pans immediately and cool.
Slice and toast.
Spicy Clam Sauce
Category: side-dish
By QUIRKYIQ

A very quick, simple clam sauce to serve with any light pasta. I always serve it with farfalle.  This has been one of my family's favorite pasta recipes for years, and I always serve it with buttery garlic bread.

Ingredients:
3 tablespoons olive oil
2 tablespoons minced garlic
3 (10 ounce) cans chopped clams, drained with juices reserved
3 tablespoons dried oregano leaves, crumbled
ground black pepper to taste
1 teaspoon red pepper flakes, or to taste
½ cup grated Parmesan cheese for topping  (Optional)

Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 231.5
Fat: 8.8 g
Saturated fat: 1.8 g
Carbohydrates: 7.7 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 29.1 g
Cholesterol: 74.8 mg
Sodium: 194.9 mg
Turkish Sand Cookies (Curabies)


Ingredients:
sugar, baking soda, cinnamon, walnuts, pecans, flour, confectioners' sugar

Directions:
Preheat oven to 300 degrees. In a mixing bowl, combine sugar, oil, baking soda and cinnamon. Add nuts and flour and knead together for 2 minutes until the dough is soft and smooth.
Shape dough into walnut sized balls or triangles and place 1” apart on an ungreased cookie sheet. Bake 30 minutes until barely browned. Remove from oven and allow to cool before moving. Sift confectioners sugar over tops when completely cooled.
Keeps well for a week in a tightly sealed container.
Tom Yam


Ingredients:
shrimp, water, carrot, cabbage, thyme, onion, lemongrass, fresh galangal root, kaffir lime leaves, onions, chicken breast, tomatoes, green onions, limes, fish sauce, cilantro

Directions:
Combine shrimp shells, water, carrot, cabbage, thyme, and onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock.
Place the stock from step 1 in a large pot. Add peppers, lemon grass, galangal, kaffir lime leaves, and chopped onion. Heat on medium heat for 10 minutes.
Add the chicken breast pieces and cook for a further 10 minutes.
Break apart enoki mushrooms. Add to the pot and cook for 5 minutes. Add the tomatoes and cook for 2 minutes.
Add the chili paste and cook for a further 2 minutes. Add the green onions, lime juice, fish sauce, and shrimp and cook for 2 minutes or until the shrimp is cooked.
Remove from the heat and stir in the cilantro.
Milo & Strawberry Sundaes


Ingredients:
strawberries, vanilla yogurt

Directions:
Chop strawberries.
Divide 260g (1 cup] vanilla yoghurt among four serving glasses. Divide one-third of the strawberries among the glasses.
Sprinkle 2 tsp Milo over the strawberries in each glass.
Continue layering with 520g (2 cups] vanilla yoghurt, the remaining strawberries and 40g (1/3 cup] Milo. Serve.
Aunt Nancy's Famous Hot Cheese Dip


Ingredients:
sharp cheddar cheese, mozzarella cheese, mayonnaise, onion, diced green chilies, black olives

Directions:
Preheat oven to 325 degrees.
In a casserole dish (you can use 8x8 to 9x13 sizes], mix together cheese, mayonnaise, onion, and green chilies. Spread evenly in dish.
Top with sliced pepperoni (I usually place with the edges touching but not overlapping] and sliced black olives (optional].
Bake at 325 degrees for 25-30 minutes or until cheese is melted and bubbling around the edges.
Serve hot with tortilla chips or your favorite dippers.
Turkey Kofta Kabobs
Category: world-cuisine
By Susan

My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty  close...and of course using turkey instead of beef makes these a lot lighter.

Ingredients:
1 pound ground turkey
1 small onion, minced
2 cloves garlic, minced
¼ cup chopped fresh cilantro
1  egg
¼ teaspoon chopped green chile pepper
¼ teaspoon ground coriander
¼ teaspoon ground paprika
¼ teaspoon chili powder
salt to taste

Directions:
Preheat grill for medium heat and lightly oil the grate. Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly. Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet. Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 kabobs

Calories: 64.6
Fat: 3.2 g
Saturated fat: 0.8 g
Carbohydrates: 0.9 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 8.1 g
Cholesterol: 41.5 mg
Sodium: 40.7 mg
Leftover Turkey Soup (Slow Cooker)
Category: soups-stews-and-chili
By Nicole

A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!

Ingredients:
2 quarts chicken broth
1  turkey carcass, skin and meat removed
1  onion, quartered
2  carrots, halved lengthwise
3  celery stalks, halved lengthwise
2  bay leaves
1 cup chopped carrots
⅓ cup chopped celery
¼ cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can  condensed cream of mushroom soup  (Optional)

Directions:
Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker. Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker. Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion. Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours. Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Prep time: 20 mins
Cook time: 10 hrs
Total time: 10 hrs 20 mins
Yields: 8 servings

Calories: 1876.7
Fat: 140.8 g
Saturated fat: 36.6 g
Carbohydrates: 54.5 g
Sugars: 8.2 g
Dietary fiber: 5 g
Protein: 92.5 g
Cholesterol: 426.3 mg
Sodium: 1541.5 mg
Mini Nutella® Cookie Cups
Category: desserts
By heyydonttellkiss

These cookie cups are a delicious change from traditional cookies and cupcakes. By far my favorite Nutella® recipe!

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2  eggs
3 teaspoons vanilla extract
1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 mini muffin cups. Combine flour, baking soda, and salt in a medium bowl. Set aside. Beat butter, brown sugar, and white sugar together using an electric mixer in a mixing bowl until smooth and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract until fully incorporated. Add flour mixture and mix until dough is just combined. Roll dough into 1 1/2-inch balls. Press each down into a prepared mini muffin cup. Bake in the preheated oven until golden brown and not too dark around the edges, 10 to 13 minutes. Remove from the oven and let sit for 2 minutes. Make wells in each cookie cup for chocolate-hazelnut spread using a spoon. Add 1 tablespoon chocolate-hazelnut spread to each cookie cup. Let cool 15 to 20 minutes before removing from the muffin cups.

Prep time: 20 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 12 cookie cups

Calories: 554
Fat: 25.2 g
Saturated fat: 11 g
Carbohydrates: 77.4 g
Sugars: 51.4 g
Dietary fiber: 0.8 g
Protein: 6.3 g
Cholesterol: 68 mg
Sodium: 356.2 mg