xiaoxl/recipe_data huggingface dataset:
Ca-Ri Ga (Chicken Curry With Potatoes, Carrots and Peas)


Ingredients:
curry powder, garlic, sugar, shallots, salt, ground black pepper, boneless skinless chicken thighs, yellow onions, lemongrass, bay leaf, water, coconut milk, carrots, cilantro leaf

Directions:
In a food processor, combine curry powder, garlic, sugar, shallots, salt, chili paste, 1 tablespoon of the oil and black pepper. Lightly puree and pulse into a rough paste.
Rub the paste all over the chicken. Place in a bowl , cover, and refrigerate for at least 30 minutes and up to 4 hours.
In a large stockpot, heat the remaining oil over medium heat and cook the onion for 5 minutes. Add the bay leaf and lemongrass and cook for another few minutes.
Remove the chicken from the refrigerator. Add the chicken to the stockpot and sear for about 10-15 minutes, or until browned.
Turn the heat to high. Add the water, coconut milk, carrots and potatoes to the pot. Bring to a rolling boil and cook for 5 minutes, then reduce to low and simmer for 15 minutes.
Test the carrots and potatoes for doneness before adding the peas. Continue to cook for another 5 minutes in a light simmer.
Serve hot over rice or with fresh, warm baguettes. Garnish with cilantro.
Maple Bacon, Pepper Cheese and Peperoncini Breakfast Sandwich


Ingredients:
Hellmann's mayonnaise, parsley, fine sea salt, white pepper, green leaf lettuce, monterey jack pepper cheese, red onions, unsalted butter, eggs

Directions:
In a bowl whisk mayonnaise, fresh herbs, salt and pepper.
Toast bread, spread mayonnaise, add lettuce, pepper jack cheese, sliced onion and cooked bacon.
In a bowl whisk 1-egg, season with salt and pepper. In a non-stick skillet melt 1-teaspoon butter and fry eggs one at a time.
Place fried egg on sandwich, sliced tomato, sliced pepperoncini, lettuce and cover sandwich. Slice sandwich in half and place on serving plate.
Garnish plates with Deli-Sliced Golden Greek Peperoncinis.
Curried Pumpkin Soup


Ingredients:
onions, unsalted butter, garlic cloves, fresh ginger, ground cumin, ground coriander, ground cardamom, salt, hot red pepper flakes, solid-pack pumpkin, water, reduced-sodium chicken broth, unsweetened coconut milk, olive oil, brown mustard seeds, curry leaves

Directions:
Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes.
Add garlic and ginger and cook, stirring, 1 minute.
Add cumin, coriander, and cardamom and cook, stirring, 1 minute.
Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids], transferring to a large bowl, and return soup to pot.
Keep soup warm over low heat.
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds.
Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup.
Stir until combined well and season soup with salt.
Soup can be thinned with additional water.
Note: Can be made up to one day in advance. I use the food processor for the chopping of onions, garlic & the immersible blending to puree the soup.
Artichoke Salad I
Category: salad
By Christine Johnson

A flavorful Italian-style rice and artichoke salad.

Ingredients:
1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
½ cup mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
1 dash hot pepper sauce
2 (6.5 ounce) jars marinated artichoke hearts, diced
6  green onions, chopped
12  pimento-stuffed green olives, chopped
1  green bell pepper, chopped

Directions:
Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator. In a mixing bowl, combine artichokes, green onions, green olives and bell pepper. Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

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

Calories: 608
Fat: 38.6 g
Saturated fat: 6.3 g
Carbohydrates: 63.8 g
Sugars: 4.2 g
Dietary fiber: 3.5 g
Protein: 8.4 g
Cholesterol: 10.4 mg
Sodium: 1872.1 mg
Coconut-Ginger Curry Noodle Bowl Sauce


Ingredients:
olive oil, fresh ginger, garlic, coconut milk, soy sauce, hot chili sauce, salt, ginger powder, turmeric, cayenne pepper, cornstarch, water

Directions:
In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
Remove from heat and serve over the vegetables, noodles and protein of your choice.
Spaghettini With Burst Cherry Tomatoes


Ingredients:
extra virgin olive oil, cherry tomatoes, fine sea salt, garlic cloves, spaghetti, basil, parmesan cheese, fresh ground pepper

Directions:
Bring a large pot of salted water to a boil.
Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes.
Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat.
Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce.
Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining ¾ cup cheese; toss.
Season with pepper.
Beef Stroganoff with White Wine
Category: main-dish
By LAUREY

Based on a dish I had a pub in Scotland, this beef stroganoff is best served with rice instead of noodles.  The sauce is not very thick, so it coats the rice nicely.

Ingredients:
3 tablespoons butter
1 (8 ounce) package sliced mushrooms
1 large onion, diced
4 cloves garlic, diced
salt and ground black pepper to taste
1 ½ pounds beef sirloin steak, cut into 1 inch cubes
1 cup white wine
2 cups beef bouillon
1 teaspoon crumbled dried thyme
1 teaspoon dried basil
½ teaspoon dried oregano
2  bay leaves
½ teaspoon ground black pepper
¼ cup all-purpose flour
2 cups half-and-half cream

Directions:
Melt the butter in a large saucepan over medium-high heat. Cook and stir the mushrooms, onion and garlic in the butter until tender. Reserving the liquid in the saucepan, remove the mushroom mixture to a bowl. Return the butter mixture to medium-high heat. Whisk together the flour and half-and-half until smooth; set aside. Season the beef with salt and pepper; cook the beef in the reserved liquid until browned, about 5 minutes. Stir the wine, beef bouillon, thyme, basil, oregano, bay leaves, and pepper; reduce heat to medium-low and simmer 10 minutes. Slowly stir in the flour mixture and simmer, stirring occasionally, until the sauce thickens, 20 to 30 minutes. Add the mushroom mixture and stir.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 504.9
Fat: 29.4 g
Saturated fat: 15.4 g
Carbohydrates: 23.4 g
Sugars: 9.1 g
Dietary fiber: 1.3 g
Protein: 29.6 g
Cholesterol: 109.8 mg
Sodium: 7186 mg
Stir Fry Steak and Noodles


Ingredients:
carrots, green pepper, pepper, onion, garlic clove, orange zest, cornstarch, fresh parsley, linguine

Directions:
Peel and julienne carrots.
Slice green peppers.
In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
Transfer to plate.
In wok  heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
Add carrots and green pepper, stir fry for 3 minutes or until tender.
Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
Return steak and any accumulated juices to wok along with parsley.
Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
Drain and add to wok.
Toss to coat well.
Coconut Pie
Category: desserts
By Dragon

An easy coconut pie.

Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
½ cup butter
3  eggs
1 teaspoon vanilla extract
1 cup milk
1 cup flaked coconut
1 recipe pastry for a 9 inch single crust pie

Directions:
Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust. Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

Yields: 1 -9-inch pie

Calories: 405.1
Fat: 24 g
Saturated fat: 12.6 g
Carbohydrates: 43.2 g
Sugars: 30.1 g
Dietary fiber: 1.8 g
Protein: 5.4 g
Cholesterol: 102.7 mg
Sodium: 263.8 mg
Chocolate-Oat Balls With Marzipan


Ingredients:
marzipan, rolled oats, butter, coffee, icing sugar, cocoa powder

Directions:
Mix all ingredients in a bowl., Roll 30 small balls - approx 1/2 tbsp each., You can roll the balls in a bit of cocoa if you wish., Cool for 2 hours in the fridge., Keep refrigerated.
Tajin® Roasted Nuts
Category: appetizers-and-snacks
By France C

Plain mixed nuts are kicked up a notch by adding the tangy and spicy flavors of Tajin® seasoning. They are a perfect party snack and go well with a nice cold beer.

Ingredients:
1 (15 ounce) can mixed nuts
2 tablespoons unsalted butter, melted
1 tablespoon chili-lime seasoning (such as Tajin®)

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Place nuts into a medium bowl. Mix butter and chili-lime seasoning together in a small bowl; pour over nuts and toss until evenly coated. Transfer to the prepared baking sheet and spread out into a single layer. Bake in the preheated oven until nuts are lightly browned, 18 to 20 minutes, stirring every 6 to 7 minutes. Remove from the oven and place nuts on a paper towel-lined plate. Let cool completely before serving or storing.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 10 servings

Calories: 273
Fat: 24.2 g
Saturated fat: 4.4 g
Carbohydrates: 10.8 g
Sugars: 2 g
Dietary fiber: 3.8 g
Protein: 7.4 g
Cholesterol: 6.1 mg
Sodium: 404.5 mg
Angel Hair Pasta W/Garlic & Sun-Dried Tomatoes


Ingredients:
angel hair pasta, olive oil, sun-dried tomato, garlic cloves, parmesan cheese

Directions:
Cook pasta in boiling water for 3-5 minutes (depending on your taste].
Drain.
In a small saucepan, heat olive oil until warm.
Add sundried tomatoes& garlic.
Saute for 4 minutes.
Add italian seasoning and saute for 1 more minute.
Toss drained pasta with desired amount of sauce.
Sprinkle with parmesan cheese.