xiaoxl/recipe_data huggingface dataset:
Lamb Vindaloo


Ingredients:
onion, fresh ginger, garlic, red wine vinegar, ground coriander, ground cumin, turmeric, salt, cayenne pepper, boneless lamb shoulder, water

Directions:
Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
Scrape the paste out into a 4-quart slow cooker crock insert.
Add in the lamb pieces; toss to coat.
Cover with saran wrap and refrigerate at least 4 hours or overnight.
Put the crock insert into slow cooker; add in water and stir.
Cover and cook on LOW for 6-7 hours or until the lamb is tender.
Transfer the lamb and cooking juices to a big saucepan.
Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling].
Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
Serve right away.
Mexican Casserole for Gavin


Ingredients:
ground beef, onion, Velveeta cheese, rotel

Directions:
Brown the beef and onions together.  Place can of beans in casserole first ( I use a glass baking dish].  Put 1/2 Doritos on top of beans. Next layer the meat and onions.  Cut up the Velvetta on top of the meat and onions.  Add the rest of the Doritos.
Mix the rotel and chicken soup and put on top- season with the salt and pepper.  Cover with foil (tent-like].  Bake at 400 degrees for 30-40 minutes until the cheese is melted.
Carrot Zucchini Bars With Lemon Cream Cheese Frosting


Ingredients:
eggs, brown sugar, canola oil, honey, vanilla, carrots, zucchini, walnuts, all-purpose flour, baking powder, ground ginger, baking soda, cream cheese, powdered sugar, lemon zest

Directions:
Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
In another bowl combine add the flour, baking powder, ginger, and baking soda.  Whisk to blend together.
Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Once the cake is cooled prepare the frosting.   In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy.  Spread or pipe the frosting over the cooled bars.
Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes)


Ingredients:
potato, canola oil, garlic cloves, green onions, greens, salt

Directions:
Peel potatoes, and dice into 1-inch cubes.
Boil potatoes in water for 10 minutes or until done.  Drain water.
Mash potatoes briefly with a hand masher--there should still be a lot of large lumps.
Heat empty wok over highest heat until you can see heat rise from the surface.
Add peanut oil and swirl in wok for a moment until heated.
Add garlic cloves and chilies and toss in oil for a moment until fragrant.  If the garlic starts to brown before you get the other ingredients added, move off heat for a moment.
Add green onions, fennel, chili paste, and salt and stir-fry for a moment until ingredients are fully combined and green onion is wilted.  (The fennel of Yunnan has only leafy green parts, no bulb, so it resembles dillweed.].
Add potatoes, stir-fry until ingredients are thoroughly combined and potatoes are heated through.
Serves 4 as part of a Chinese meal (a couple of meat dishes, a green vegetable, lao nai potatoes, a soup, and white rice].
Healthy Peanut Butter Cookies


Ingredients:
egg, palm sugar, baking soda, cinnamon, creamy peanut butter, vanilla extract

Directions:
Preheat oven 350 degrees F. Line a ccokie sheet with parchment paper.
With a hand mixer, beat together egg, sugar, baking soda, cinnamon and vanilla. Beat in peanut butter.
Drop dough by teaspoonful onto cooking sheet, pressing lightly with back of fork. Then press 3 chocolate chips on each cookie. Bake for 10 minutes. Take out of oven and cool for 5 minutes. Transfer to wire rack to finish cooling. Enjoy!
Oven Seafood Bake (Pesce Al Cartoccio)


Ingredients:
unsalted butter, garlic clove, lemon zest, lemon juice, halibut steaks, steamer clams, fresh Italian parsley, flour

Directions:
Preheat oven to 350°F.
Mix together butter, garlic, lemon zest and juice.
Season halibut with salt and pepper.  Divide half of the butter mixture between the 2 steaks and spread it over one side.
Sprinkle flour into large oven roasting bag (about 12 by 18 inch size] and shake bag to dust inside with flour.  Place bag in a 10 by 15-inch baking pan, about 2 inches deep.  Place halibut steaks side by side, buttered side down, in the bag.
Arrange shrimp on top of fish, then top with clams and dot with remaining butter.
Seal bag with twist tie according to manufacturer's instructions, and cut 4 to 6 small slits in top.
Place in preheated oven and bake 30 to 40 minutes or until clams have opened.
Slash top of bag just enough to remove food without losing juices.  With slotted spoon, lift out clams and set aside.  With slotted spatula, lift out fish and shrimp and place on a warm serving platter and surround with clams; keep warm.
Pour cooking liquid into a wide pan, add cream and cook over high heat until liquid is reduced to about 3/4 cup.
Garnish fish with parsley and pass sauce to pour over each serving.
Monday Night Pasta - Quick and Easy


Ingredients:
chicken breasts, kidney beans, diced tomatoes, macaroni, olive oil

Directions:
Boil the macaroni according to package directions. While that is going, preheat a large skillet.
Dice the chicken and add the olive oil and chicken to hot skillet. Toss with a bamboo spoon for a few minutes or until chicken is starting to brown.
Add the diced tomatoes (with juice], drained and rinsed kidney beans, and frozen peas to the chicken. Cover and bring up to a simmer.
Remove lid, add seasoning and stir in the macaroni.
Serve immediately.
Chocolate Covered Cherries
Category: desserts
By Meredith

Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.

Ingredients:
60  maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
1 pound chocolate confectioners' coating

Directions:
Drain cherries and set on paper towels to dry. In a medium bowl, combine butter and corn syrup until smooth.  Stir in confectioners' sugar and knead to form a  dough.  Chill to stiffen if necessary.  Wrap each cherry in about 1 teaspoon of dough.  Chill until firm. Melt confectioners' coating in a heavy saucepan over low heat.  Dip each cherry in by its stem, and place on waxed paper lined sheets.  Chill until completely set.  Store in an airtight container in a cool place.  Best after 1 or 2 weeks.

Prep time: 1 hr
Total time: 1 hr
Yields: 60 pieces

Calories: 68.2
Fat: 3.6 g
Saturated fat: 2.1 g
Carbohydrates: 10.5 g
Sugars: 4.5 g
Dietary fiber: 0.3 g
Protein: 0.6 g
Cholesterol: 1.5 mg
Sodium: 5.1 mg
Egg-Roll Apple Dumplings


Ingredients:
light brown sugar, cinnamon, cornstarch, vanilla extract, mcintosh apples

Directions:
Preheat the oven to 375.
Spray six 2 3/4" muffin cups with nonstick cooking spray.
In a large bowl, combine the sugar, cinnamon, cornstarch, vanilla and 1 T water.
Add the apples; toss to coat.
Place 1 apple in the center of each egg roll wrapper.
Bring the corners up to the top of the apple, pressing and folding to seal the edges.
Stand each dumpling in a muffin cup and lightly spray the tops with nonstick cooking spray.
Bake until golden, about 20 minutes.
Cool on a rack 10 minutes; serve warm.
Jerked Honey Rum Glaze


Ingredients:
honey, dark rum

Directions:
Combine seasoning, honey and rum. Brush onto meat just before and during grilling.
Make up to 1 month in advance, cover and refrigerate.
Chocolate-Dipped Orange Cookies


Ingredients:
confectioners' sugar, unsalted butter, egg, orange zest, vanilla extract, flour, baking powder, salt, unsalted butter

Directions:
For the dough: Combine the confectioners' sugar and butter in the large bowl of a stand mixer or hand-held mixer; beat on medium speed for 3 to 4 minutes, until light and fluffy. Add the egg, lemon zest, and lemon and vanilla extracts.
Combine the flour, baking powder and salt on a sheet of wax paper. Reduce the mixer speed to low and add the dry ingredients, mixing just until combined. Use well-floured hands to form the dough into a compact log 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate for 30 to 60 minutes.
When ready to bake, preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
Carefully cut the dough into 1/4-inch-thick slices, turning the log slightly every few cuts to ensure even, round slices. Place the rounds 1 inch apart on the baking sheets. Bake for 9 to 11 minutes, until the cookie edges are golden. Cool for 1 minute on the sheets, then transfer the cookies to a wire rack to cool completely. Keep the parchment paper on the baking sheets.
While the cookies are cooling, make the glaze: Melt the chocolate in a small metal bowl suspended over a saucepan of very hot water over medium heat, stirring occasionally until smooth. Add the melted butter and continue stirring to mix well. Remove from the heat.
Place a wire rack on one of the parchment-paper-lined baking sheets. Holding each cookie vertically, dip it halfway into the melted chocolate mixture. Place the cookie on the rack and repeat with the remaining cookies and chocolate. Let the cookies set for 45 to 60 minutes, until the chocolate is firm, before storing.
Sweet Potato Casserole


Ingredients:
sweet potatoes, eggs, butter, dark brown sugar, salt, ground cinnamon, ginger, nutmeg, pecans, miniature marshmallows

Directions:
-Preheat oven to 400. Puncture the cleaned potatoes with a fork and cook them until softened (about an hr.] Let cool.
-Oven on 350. Remove Sweet potatoe skin and mash in a large bowl. After desired smoothness add eggs, sugar, butter, salt. Separately mix the dry ingredients (cinnamon, ginger, nutmeg] and then add to the big bowl.
-Put all of it in a 11x13 buttered casserole dish. Add the pecans on top and cook for 40-50 minute Last ten minutes put the marshmallows on top.
-Pecans and marshmallows are for the top put I also like to put them in the main mix. For everyone I leave the potatoes completely smooth but I really like them a little clumpy.
Apple Chips


Ingredients:
sugar, water, apple, lemon juice

Directions:
Preheat oven to 200ºF.
Combine the water and sugar in a saucepan and bring to a simmer to dissolve the sugar.  Remove from heat and let sit.
Core the apple, and, with a slicer, slice it thin (absolutely no thicker than 1/8"], and dip the slices in diluted lemon juice (to prevent browning].
Place the apple slices into the sugar-water solution, making sure that each slice gets coated.  Let them soak for about 15-20 minutes (depending on thickness].
Arrange the slices in a single layer on a baking sheet covered with either parchment paper or a silicone mat (these can REALLY stick].
Put them in the preheated oven for about an hour or until the slices are dry and crisp.  Store in an airtight bag or container.
Depending on the size of the apple, the 1 cup water/1 cup sugar will do 2- I multiply the recipe using that ratio for most apples.
Pasquale Spaghetti


Ingredients:
ground beef, salt, pepper, nutmeg, chili powder, onion, garlic clove, chopped tomatoes, chicken broth, red wine, tomato paste

Directions:
Combine meat, bread crumbs, salt, pepper, nutmeg and chili powder.  Form into quite small sized meatballs.
Heat oil in frypan, brown meatballs, add onion and garlic.  When browned, add tomatoes, chicken broth, wine and tomato paste.  Simmer 30 minutes.
Season with salt and pepper.
Serve over thin spaghetti al dente.
Top with parmesan cheese.
Instant Pot® Gyros
Category: world-cuisine
By Soup Loving Nicole

Pork gyro meat is made simple with the help of your Instant Pot® or other multi-functional pressure cooker. Serve in pita bread topped with hummus, sliced red onion, tomato, tzatziki sauce, and feta cheese.

Ingredients:
4 pounds pork butt, cut into 2-inch cubes
3 tablespoons Greek seasoning (such as Cavender's®)
1 teaspoon paprika
2 cloves garlic, minced
1 cup chicken broth
2 teaspoons olive oil

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off. Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 16 servings

Calories: 249.9
Fat: 20.7 g
Saturated fat: 7.1 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 14.8 g
Cholesterol: 65.2 mg
Sodium: 1654.1 mg
Garlic Beef


Ingredients:
garlic head, olive oil, beef broth, water, Worcestershire sauce, garlic cloves, dried marjoram, onion powder, cold water, cornstarch, red wine vinegar

Directions:
Remove papery outer layers from garlic bulb. Cut off about 1/4 inch from top of bulb, leaving the bulb intact but exposing the individual cloves. Place garlic in center of a 12-inch square of foil. Drizzle garlic with olive oil. Seal foil around garlic; set aside.
Preheat oven to 325 degree F.
In an ovenproof Dutch oven brown half the meat in hot cooking oil. Remove meat with slotted spoon; brown the remaining meat. Drain off excess fat. Return all meat to pot. Stir in the beef broth, the 1/2 cup water, the Worcestershire sauce, minced garlic and dried marjoram.
Cover and bake along with wrapped garlic for 35 minutes. Remove garlic from oven. Cover and cook about 55 minutes longer or until meat is just tender.
Remove meat from oven add roasted garlic. In a small bowl or cup, stir the 1/4 cup cold water into cornstarch; add vinegar of choice and mix until well combined. Add to meat. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve with noodles or rice.
Homemade Dog Food with Beef
Category: fruits-and-vegetables
By dish567

My Samoyed, as he grew out of puppyhood, refused to eat kibble (and even canned food) and would go days without eating or eating very little until he lost weight. Frustrated, I did some research and started giving him this homemade dog food twice a day. He is back to a normal weight, and is very happy! Store leftovers in an airtight container in the refrigerator for up to 1 week. Serve without bones; give separately as a treat as desired and use caution.

Ingredients:
2 pounds ground beef
6 cups water, or more as needed
4 cups uncooked brown rice
1 pound assorted beef bones (shin, shank, short ribs, or marrow bones)
1 tablespoon chopped fresh rosemary
1 (15 ounce) can sliced carrots, drained
1 (13.5 ounce) can spinach, drained
6  eggs
1 (15 ounce) can pumpkin puree

Directions:
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Place 6 cups water and brown rice into a stockpot. Add browned beef, bones, and rosemary; bring to a boil. Reduce heat to medium-low or low and let simmer, stirring occasionally to prevent burning, until rice is mushy, about 45 minutes. Add water if necessary to keep mixture a little thicker than a porridge-like consistency. Meanwhile, place carrots, spinach, and eggs with their shells into an electric blender. Blend until completely pureed and no eggshells are intact. Mix pumpkin and blended egg mixture in a bowl until combined. Remove meat mixture from heat and pour egg mixture into the pot to cook the eggs in hot contents, about 5 minutes. Let cool thoroughly before feeding to your dog, about 30 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 18 cups

Calories: 846
Fat: 26.6 g
Saturated fat: 9.4 g
Carbohydrates: 107.4 g
Sugars: 5 g
Dietary fiber: 8.6 g
Protein: 43.4 g
Cholesterol: 258.3 mg
Sodium: 369.2 mg
Nif's London Kedgeree


Ingredients:
basmati rice, saffron, eggs, bay leaf, milk, butter, green onions, green peas, low-fat plain yogurt

Directions:
Rinse rice and prepare according to package directions. Drain, and set aside.
Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake into large chunks with a fork, and set aside. Discard milk and bay leaf.
Poach the eggs - if you need a recipe, see Nif's Perfect Poached Egg, Recipe #356778.
In the meantime, melt butter in a skillet over medium-high heat; add the peas and onions. Fry for a couple of minutes, then add the cooked rice, continuing to stir. Season with salt and pepper, to taste. Heat through and divide between 4 plates.
Divide rice between 4 plates. Top each dish with fish, then 2 poached eggs and serve with yogurt. Not everyone likes plain yogurt, but it really tastes great with this dish.
Delicious  and Oh so Easy Cheese Ball


Ingredients:
cream cheese, pecan pieces

Directions:
Dice the dried beef into tiny pieces. Put aside.
Combine the dressing mix into the softened cream cheese with a fork.
Add the dried beef pieces to the cream cheese mixture and mix together.
Form into one ball.
Roll the ball into the pecan pieces to coat, and place on a plate.
Refrigerate at least one hour then serve. Be sure to keep it wrapped in plastic wrap when not served. It will last days!
Lyonnaise Potatoes
Category: side-dish
By Michele O'Sullivan

This is a classic dish with sliced potatoes and onions.

Ingredients:
2 pounds russet potatoes
2 tablespoons olive oil
4  onions, thinly sliced
2 tablespoons chopped garlic
½ cup butter
salt to taste
ground white pepper, to taste
1 tablespoon finely minced fresh parsley

Directions:
Preheat oven to 400 degrees F (200 degrees C). Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside. Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl. Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper. Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 to 6 servings

Calories: 324.8
Fat: 20.1 g
Saturated fat: 10.4 g
Carbohydrates: 34.6 g
Sugars: 5.7 g
Dietary fiber: 3.9 g
Protein: 3.5 g
Cholesterol: 40.7 mg
Sodium: 118.9 mg
Best Roast Lamb


Ingredients:
leg of lamb, anchovies, fresh rosemary, garlic cloves, butter, dry white wine, lemon, watercress

Directions:
Preheat the oven to 220C/Gas 7/425°F With a small sharp knife, make about 12 incisions 5cm deep in the fleshy side of the joint. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push all of them right in with your little finger. Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind over plenty of black pepper. Place the lamb in a roasting tin and pour the wine around. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes.
Turn the oven temperature down to 180C/Gas 4/360F and roast the lamb for a further hour, or slightly more, depending on how you like your meat. Baste from time to time with the winey juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
Taste the juices and see if any salt is necessary - it shouldn't be, because of the anchovies. During roasting, the wine should have reduced and mingled with the meat juices and anchovy butter to make a delicious gravy. If it's too thin, a quick bubble on the hob should improve the consistency. Mashed potato is good with this.
Maple Oat Bread


Ingredients:
soymilk, vinegar, lemon juice, unbleached white flour, baking powder, baking soda, salt, Egg Beaters egg substitute, canola oil, maple syrup, brown sugar, rolled oats, pecans, dried cranberries

Directions:
Preheat oven to 350°F Lightly spray a 9x5 loaf pan with cooking oil.
Combine the soy milk and vinegar (or lemon juice] and allow to sour for about 10 minutes.
In a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk together until blended.
In a medium bowl whisk the egg whites with the oil until smooth. Whisk in the maple syrup, brown sugar, and soured soy milk. Stir in the oats. Add pecans or dried cranberries, if using.
Add wet ingredients to dry and stir with a wooden spoon until just combined.
Pour into pan, smooth top, and bake until golden brown and a tester inserted into center of loaf comes out clean, about 1 hour.
Cool on rack in pan for 10 minutes, then turn out of pan onto rack and cool completely before slicing.
This bread freezes beautifully!
Michele's Chicken Tortilla Soup


Ingredients:
canned chicken broth, garlic cloves, cumin, fresh basil, cilantro, tomatoes and green chilies, tomatoes, zucchini, onion, black beans, long grain white rice, monterey jack cheese, corn tortilla chips, avocado

Directions:
Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
Simmer until broth is hot and veggies are cooked but still crisp.
Add the cooked chicken and heat through.
Spoon small portions (about a 1/4 cup] of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.