xiaoxl/recipe_data huggingface dataset:
Vegetable Lentil Curry


Ingredients:
onion, curry powder, sweet potatoes, cauliflower, brown lentils, diced tomatoes with juice

Directions:
Heat a large sauce pan or dutch oven over medium heat and add sauté liquid or pan spray.
Add onion, and cook 5 minutes, or until softened, stirring often.
Stir in curry powder and cook 1 minute, stirring constantly.
Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 C water.
Bring mixture to a boil. Reduce heat, cover and simmer 30 minutes or until lentils and sweet potatoes are tender.
(Add additional water as needed.].
Corn and Marigold Fritters(Angola)


Ingredients:
sweetcorn, heavy cream, flour, baking powder, onion powder, sea salt, white pepper

Directions:
Put the sweetcorn in a bowl and pour over the cream.
Sift in the flour and baking powder soda and season to taste with onion powder(if using], salt and pepper.
Stir in the marigold petals.
Set a large, heavy frying pan over high heat and pour in the oil.
Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once.
Press the mixture flat with a spatula to give a lacy effect at the edges.
Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary.
Serve hot.
Tropical Citrus Granita


Ingredients:
mango, coconut cream, sugar, water, coconut cream

Directions:
Stir together the orange juice, mango punch and water. Pour into large shallow glass baking dish.
In small saucepan (or a small microwave bowl] heat water with sugar until dissolved. Whisk together with coconut water and coconut cream. Pour into shallow glass baking dish.
Place both dishes in the freezer for 2 hours. Remove from freezer, scrape edges and mix with a fork. Return to freezer, scraping every hour until no liquid remains, 6-7 hours total. Layer fruit granita on bottom of glass, followed by coconut mixture, and another layer of fruit granita on top. Garnish with tropical fruit.
Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow


Ingredients:
onion, celery, butter, water, parsley, salt, sage, pepper, water

Directions:
Preheat oven to 350 degrees Fahrenheit.
Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
Salt and pepper inside and out of chops. Set aside.
Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
Add parsley, sage, salt, and pepper.
Add parsley mixture to bread and mix thoroughly, adding water as necessary.
Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
Stand on bone end and bake for 1 hour or until well done.
Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.
Tempura Bowl Recipes


Ingredients:
shrimp, sweet potato, mushroom, green beans, rice, egg, soda water, cake flour, soy sauce, mirin, hot water

Directions:
PREPARATION.
Prepare shrimp by taking off shell and deveining. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.].
In a medium bowl, beat egg and soda water.
Heat a pot of oil to 350°F/180°C.
Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
Dredge shrimp up to the tail and carefully place into frying oil.
Fry for 2-3 minutes or until shrimp is fully cooked.
Place tempura on paper towel to absorb oil.
For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
Arrange assorted tempura on a bowl of rice.
Enjoy!
Vegan Chia Kheer (Indian Pudding Dessert)


Ingredients:
coconut milk, saffron strands, liquid sweetener, ground cardamom, pistachios, raisins, currants, coconut flakes

Directions:
Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
Stir well and refrigerate overnight or for at least 4-6 hours.
Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
Infuse love and serve!
Bubble Pizza
Category: world-cuisine
By NEUJERZE

This is my granddaughter's most requested meal when she comes to visit. It's a meal in itself, but a salad would go nice with it. Have fun experimenting with your favorite pizza toppings.

Ingredients:
1 pound ground beef
¼ pound sliced pepperoni sausage
1 (14 ounce) can pizza sauce
2 (12 ounce) packages refrigerated buttermilk biscuit dough
½  onion, sliced and separated into rings
1 (10 ounce) can sliced black olives
1 (4.5 ounce) can sliced mushrooms
1 ½ cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in pepperoni, and cook until browned. Drain excess fat. Stir in pizza sauce. Remove from heat, and set aside. Cut biscuits into quarters, and place in the bottom of baking dish. Spread meat mixture evenly over the biscuits. Sprinkle top with onion, olives and mushrooms. Bake uncovered in preheated oven for 20 to 25 minutes. Sprinkle top with mozzarella and Cheddar cheese. Bake an additional 5 to 10 minutes, until cheese is melted. Let stand 10 minutes before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 624.1
Fat: 36.4 g
Saturated fat: 13.4 g
Carbohydrates: 45.4 g
Sugars: 8.7 g
Dietary fiber: 3 g
Protein: 28.5 g
Cholesterol: 79.6 mg
Sodium: 1962.1 mg
Delicious Almost-Instant Chai


Ingredients:
evaporated milk, ground cardamom, ground allspice, ground cinnamon, ground cloves, ground black pepper

Directions:
Place milk and spices into a very clean jar, shake to mix and chill.
Let set for 24 hours for optimum flavor, though I have used it immediately because I was impatient.
The longer it sits, the stronger the flavors get, and it will last for a few weeks in the fridge.
Use 2-3 Tablespoons per cup with your favorite tea and sweeten with your favorite sweetener. I'm partial to green tea and honey myself.
Pecan Pie Bar Cookies


Ingredients:
butter, flour, brown sugar, salt, butter, brown sugar, honey, vanilla, pecans

Directions:
Shortbread base: mix above ingredients together until mixture is crumbly., Pat crumbs into a lightly-greased 13x9 inch pan., Bake at 350° for 15-20 minutes., While this is baking, prepare filling., Filling: melt butter over low heat in small saucepan., Once melted, stir in remaining ingredients except for pecans., Simmer over low heat for about a minute., Remove from heat and stir in pecans., Pour mixture over hot crust and spread evenly., Bake at 350° for 20 minutes until center is bubbly., Remove from oven and allow to cool completely., Cut into bars when cool.
Modeling Chocolate


Ingredients:
"light corn syrup"

Directions:
Melt the chocolate in a bowl over a saucepan of gently simmering water.
(Or use a double boiler.] Stir in the corn syrup, and the chocolate will stiffen immediately.
Stir until completely combined.
Wrap in plastic, and cool to room temperature.
When it's time to work with it, just knead it like dough.
It will soften to just the right texture from contact with the warmth of your hands.
Roll with a rolling pin, or pass it through a pasta machine, beginning with a wide aperture,then gradually decreasing the size of the opening until it reaches your preferred thinness.
Shape it any way you want!
Stuffed Artichoke Hearts
Category: appetizers-and-snacks
By Jacki_In_Simi

These are rich and so delicious. I dare anyone to eat just one!

Ingredients:
½ cup butter
1 cup grated Parmesan cheese
3 (14 ounce) cans artichoke bottoms, drained
1 teaspoon lemon pepper
1 teaspoon garlic salt
8 ounces cream cheese, softened
1 tablespoon sour cream
2 tablespoons chopped fresh chives

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Melt the butter in a small saucepan over low heat; remove from heat and set aside. Place the Parmesan cheese in a shallow bowl, and set aside. Cut a thin slice from the bottom of each artichoke bottom so it will stand, and gently press your thumb into the center of each to form a depression for the filling. Sprinkle the artichoke bottoms with lemon pepper and garlic salt. Combine the cream cheese, sour cream, and chives in a bowl, and mix well. Spoon about 1 tablespoon of the filling into each artichoke bottom. Dip each stuffed artichoke bottom into the melted butter, roll in Parmesan cheese, and place into the prepared baking dish. Bake about 45 minutes in the preheated oven, until the tops of the artichokes are golden brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 20 stuffed artichoke hearts

Calories: 237.4
Fat: 19.7 g
Saturated fat: 12.4 g
Carbohydrates: 8.8 g
Sugars: 0.2 g
Dietary fiber: 2.6 g
Protein: 7.5 g
Cholesterol: 57 mg
Sodium: 920.1 mg
Steak With Strawberry BBQ Sauce and Blue Cheese


Ingredients:
fresh strawberries, sweet onion, olive oil, Dijon mustard, blue cheese

Directions:
Chop berries and sweet onion, preheat small saucepan 2-3 minutes.  Place one tablespoons oil into pan, then add the berries and shallots, cook 3-4 minutes until soft.
Stir in glaze, mustard - cook and stir 4-5 minutes or until thickened.  Blend sauce to make smooth.
Preheat large skillet on medium high 2-3 minutes.  Season steaks with steak seasoning.  Place remaining 1 tablespoons oil in pan, then add steaks and cool 4 minutes on each side or until browned.  145 degrees for medium rare.  Let steaks stand 5-10 minutes to rest before slicing.
Slice steaks; drizzle the top with the sweet sauce and sprinkle blue cheese crumbles over the top.  Serve!
Makes a great meal or an excellent topping on a crisp salad with blue cheese dressing.
Christmas Zucchini Bread


Ingredients:
eggs, zucchini, vanilla, sugar, flour, baking soda, ground cinnamon, coconut flakes, pecans

Directions:
Preheat oven to 350 degrees., Mix oil, eggs, zucchini, and vanilla., Add sugar, flour, soda and cinnamon, blending well., Stir in coconut and pecans., Bake in greased loaf pans about an hour or  until a toothpick tests "clean"., Cool 15 minutes in bread pans., Remove from pans-I wrap mine in foil and slice the loaves just before serving.
Worlds Best Chicken Stir-Fry  for Two


Ingredients:
boneless chicken breast, red bell pepper, green bell pepper, mushrooms, green onions, white rice, olive oil, soy sauce, marsala wine, dried cilantro, garlic powder, dried ginger

Directions:
Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
Cook until onions are very soft.
Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
Stir in Cilantro, garlic powder, ginger, salt and pepper.
(If you use a very salty soy sauce you might not want to add salt]
Continue cooking until red and green peppers are soft.
Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
Pour over a bed of rice and serve.
NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
Adding a little extra olive oil will always help to thicken the sauce.
Enjoy.
Crock Pot Sausage and Barley Jambalaya


Ingredients:
Italian sausage, onions, garlic cloves, red chilies, dried oregano leaves, salt, black peppercorns, pearl barley, tomatoes with juice, medium shrimp

Directions:
In a nonstick skillet, cook sausage over medium high heat, breaking up with a spoon, until no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain all but 1 tablespoons fat from pan. Reduce heat to medium.
Add onions to pan and cook, stirring, until softened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns and cook, stirring, for 1 minute. Add barley and stir well. Add tomatoes and chicken stock and bring to a boil.
Pour mixture over sausage and stir. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Add shrimp and roasted pepper. Cover and cook on HIGH for 20 minutes, until shrimp is heated through.
TIPS:
If you don’t have a fresh chili pepper, stir in hot pepper sauce to taste, after the jambalaya is cooked.
Cajun seasoning is available in many supermarkets and specialty food store. If you can’t find it, substitute 1 teaspoons EACH dried thyme leaves and paprika to this recipe.
To roast peppers: Preheat oven to 400°F Place peppers on a baking sheet and roast, turning two or three times, until the skin on all sides is blackened. (This will take about 25 minutes.] Transfer peppers to a heatproof bowl. Cover with a plate and let stand until cool. Remove and, using a sharp knife, lift off skins. Discard skins and slice according to recipe instructions.
TO MAKE AHEAD: This dish can be partially prepared the night before it is cooked. Complete Steps 1 and 2, chilling the cooked sausage and tomato barley mixtures separately. Refrigerate overnight. The next morning, continue with Step 3.
Delicious & Dependable Slow Cooker Recipes.
Chicken Scallopini Pizza


Ingredients:
water, dry yeast, sugar, olive oil, salt, flour, white whole wheat flour, olive oil, butter, lemon juice, white wine, cornstarch, parmesan cheese, olive oil, red onion, chicken, artichokes, prosciutto, mushrooms, capers, mozzarella cheese, parsley

Directions:
You may use a purchased pizza crust or prepare your own. To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
Place one cup of regular white flour on work surface.
Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
Stir until as combined as possible.
Turn out onto floured surface.
With well floured hands, knead dough to work in the cup of flour on the board.
Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
Dough should double (at least].
While the dough is rising, prepare the toppings and sauce.
Heat olive oil in a skillet, add proscuitto and cook until it begins to crisp.
Add onion and cook until softened.
Add mushroom and cook until most of the water has cooked out.
Remove from skillet and set aside, wipe residue from skillet with a paper towel.
To prepare the sauce,  melt the butter in the skillet on medium high heat.
Add the cornstarch to the cream and stir to blend, set aside.
Add lemon juice and wine to the butter, bring to boil.
Add cream mixtures, reduce heat and stir until thickened slightly.
Stir in parmesan cheese, salt and pepper and set aside.
Use half the dough to form a large pizza crust (15 inch round], crimp the edges, brush edges with olive oil. Use the other half for another pizza.
Place sauteed items on the dough.
Top with chicken, artichokes, capers, parsley and mozzarella.
Bake on pizza stone, vented pizza pan or ceramic tile coated with cooking spray at 425 F for approx 15-20
Drizzle warm sauce over the pizza; slice and serve.
Hot Custard and Bananas


Ingredients:
custard, bananas

Directions:
Gently heat the custard over a low heat., While that's heating, peel the bananas and chop up., Pour the custard equally into the pudding bowls., Place banana on top., Serve immediately.
Baked Beans


Ingredients:
bacon, onion, brown sugar, sorghum, ketchup, Worcestershire sauce, dry mustard

Directions:
Cook bacon in a large skillet over medium-high heat 3 to 4 minutes.
Stir together pork and beans and next 6 ingredients in a lightly greased 1-quart baking dish.
Top mixture with bacon.
Bake at 350 degrees for 45 minutes.
Egg Whites Pudding With Cinnamon and Vanilla


Ingredients:
cinnamon, sugar, sugar, water

Directions:
In a pudding mold, place the sugar and the water and, leave to caramelize over low heat until obtain a brownish color. Turn off the heat and allow to cool slightly.
With an electric mixer beat the egg whites with the sugar until obtain a homogeneous mixture. Then, wrap the cinnamon and the vanilla powder with the help of a spoon.
Pour the mixture in the pudding mold and bring to preheated oven at 180°C about 20 minutes.
Remove from oven, allow to cool completely, unmold onto a plate and serve garnished with cinnamon.
Basic Pound Cake.


Ingredients:
flour, egg, butter, sugar, vanilla extract, salt, baking powder

Directions:
Preheat oven to 350°.
Add all the ingredients to a bowl of a cake mixer.
Beat on high for 7 minutes.
Grease a loaf dish.
Pour cake batter into dish.
Bake for 65 minutes; check doneness with toothpick or cake tester.
Allow to cool covered with paper towel for 30 minutes.
Transfer to cooling rack and allow to cool covered.
Once cooled, cut into slices and serve.
Peanut Butter Oatmeal Cookies
Category: desserts
By S. Hynek

These cookies contain peanut butter and oatmeal.

Ingredients:
1 ½ cups shortening
1 ½ cups peanut butter
2 cups packed brown sugar
3  eggs
2 teaspoons vanilla extract
3 cups quick cooking oats
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (180 degrees C). In a mixing bowl, cream the shortening and peanut butter.   Add the brown sugar, eggs, and vanilla; mix well. Combine oats, flour, baking soda, and salt; add to the creamed mixture and mix well. Drop by the rounded teaspoonfuls onto ungreased baking sheet.  Flatten with fork. Bake for 12 minutes or until done.

Yields: 6 dozen

Calories: 240
Fat: 14.9 g
Saturated fat: 3.5 g
Carbohydrates: 23.6 g
Sugars: 13 g
Dietary fiber: 2.1 g
Protein: 5 g
Cholesterol: 15.5 mg
Sodium: 193.9 mg
Chicken Baseballs


Ingredients:
light cream cheese, margarine, salt, pepper, poultry seasoning, onions, ground beef, turkey, milk

Directions:
Preheat oven to 350.
Melt the cream cheese, margarine, salt, pepper, milk and onion either in the microwave for 15-20 seconds or in a small saucepan till melted.
Blend by hand.
Pour mixture over chicken and stir.
Divide chicken mixture into 4 sections.
Separate crescent roll dough into four rectangles and seal perforations.
Spoon 1/4 mixture into the center of each.
Pull opposite corners of dough to the center and seal.
Sprinkle each "baseball" with breadcrumbs.
Place on an ungreased cookie sheet.
Bake at 350 for 20-25 minutes.
Chocolate Balls
Category: desserts
By Cynthia  Escalante

This is a peanut butter and graham cracker, chocolate covered treat. My mother made these to send to friends and relatives at Christmas time.

Ingredients:
1 cup peanut butter
¾ cup confectioners' sugar
1 cup graham cracker crumbs
2 cups semisweet chocolate chips
3 (1 ounce) squares semisweet chocolate, chopped
1 tablespoon shortening

Directions:
In a medium bowl, mix together the peanut butter and confectioners' sugar until smooth. Stir in graham cracker crumbs until well blended. Form the dough into 1 inch balls by rolling in your hands, or by using a cookie scoop. Melt the semisweet chocolate chips, semisweet chocolate squares, and the shortening in the top half of a double boiler. Use a fork to dip the balls into the melted chocolate, and place on wax paper to cool until set.

Prep time: 20 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 121.3
Fat: 7.8 g
Saturated fat: 3 g
Carbohydrates: 12.9 g
Sugars: 10.1 g
Dietary fiber: 1.2 g
Protein: 2.5 g
Sodium: 48.1 mg
John Michael Lerma's Vidalia Onion Pie


Ingredients:
flour, sugar, kosher salt, vegetable shortening, unsalted butter, cold water, water, unsalted butter, eggs, sour cream, flour, kosher salt, pepper, parmesan cheese

Directions:
CRUST.
All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
Drop by drop, add the cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least one hour.
Lightly spray a deep 9-inch pie pan or 8-1/2 fluted flan pan with vegetable cooking spray. Roll out dough and place in pie plate. Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Makes pastry for 9-inch single-crust pie.
FILLING.
Preheat oven to 450 degrees.
Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream, and flour. Add to onion mixture. Season with salt and pepper and pour into chilled pie crust. [Cook briefly until thick.] Top with grated cheeses.
Bake for 20 minutes. Reduce oven temperature to 325 degrees and bake for an additional 20 minutes or until center is set.
Thanksgiving Sweet Potato Casserole


Ingredients:
mashed sweet potatoes, sugar, eggs, vanilla, butter, milk, light brown sugar, flour, pecans, butter

Directions:
Mix casserole ingredients together., Put into greased 2 qt casserole dish., Pour topping evenly over top., Bake in preheated 350 degree oven for 25 to 35 minutes.
Kool-Aid


Ingredients:
sugar, hot water

Directions:
Empty both packets of your Kool Aid into the bottom of the pitcher.
Add the both cups of Sugar to the Kool Aid.
Mix  Sugar and Kool Aid Together.
Next add your  Hot water ( The reason I use hot water is because it helps the sugar and kool aid dissolve quicker.].
Stir and Refrigerate.
Tomato Butter/Chicken Ravioli Arugula Spinach Pasta #Ragu


Ingredients:
unsalted butter, paprika, flour, sugar, basil, shallot, garlic clove, sea salt, white pepper, pine nuts, sea salt, black pepper, olive oil, eggplant, arugula, spinach, heavy cream, white wine, bacon bits, feta cheese, parsley, water

Directions:
Cube 3 sticks very soft unsalted butter place in food processor, mix until butter just is beginning to combine. Through, top opening of processor add pasta sauce, paprika basil, sun dried tomatoes, shallot and garlic  and chopped pine nuts save 2 ounces for garnish blend form log cool in refrigerator.
In 8 Quart Dutch boiler combine 6 cups of water salt, pepper and olive oil. While waiting for water bring to boil. In the meantime brown egg plant in 20 inch skillet for 3 minutes place in dish allow to stay warm season with salt and pepper. Add pasta to boiling water cook for 4 to 5 minutes do not over cook or past will be to soft, drain and cool past in ice bath.
Remove tomato butter form refrigerator cut 2 medallions place in 20 inch skillet heat melting add wine, heavy cream, and remaining pasta sauce reduce for 3 minutes until sauce thickens. Add Arugula and Spinach gently stir remove heat.
4. Place 6 pasta bowls in a row add heated pasta and greens garnish with sun dried tomatoes, parsley, chopped bacon, feta cheese, pine nuts and sprig of fresh basil serve immediately.