xiaoxl/recipe_data huggingface dataset:
Shakuti


Ingredients:
chicken, ghee, ground cumin, ground coriander, whole cloves, fresh ground black pepper, paprika, turmeric, ground nutmeg, garlic cloves, onions, tomato paste, coconut milk

Directions:
Cut chicken into serviing pieces. Rinse and pat dry with peper towels.
Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 to 8 minutes. Remove from pan and drain on paper towels.
Add spices, garlic and onion and fry until onion has softened, about 6-8 minutes. Stir in tomato paste and cook for 1 minute.
Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.
Place lid on pan, lower heat and simmer for 40 minutes or until chicken is almost tender.
Uncover pan and simmer 10 more minutes or until sauce is thick and dry.
Roasted Asparagus & Shiitake Mushrooms


Ingredients:
fresh asparagus, shiitake mushroom, extra virgin olive oil, coarse salt

Directions:
Preheat the oven to 450 degrees.
In a large bowl, toss the asparagus and the mushrooms with the olive oil to coat (adding a little more if necessary].
Sprinkle with the coarse salt.
Spread the vegetables on two cookie sheets so they are not touching.
Roast for about 20 to 25 minutes, shaking the pans occasionally so that the vegetables do not stick, until the asparagus is nicely browned and the mushrooms are cooked through.
Remove the pans from the oven and arrange the vegetables on individual plates or a serving platter.
Drizzle with the balsamic vinegar and season with the salt the pepper to taste.
Serve warm or at room temperature.
Orange Teriyaki Beef Roast


Ingredients:
flour, brown sugar, garlic cloves, orange zest, crushed red pepper flakes, top round roast, green onion, cooked rice

Directions:
SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
ADD orange juice, teriyaki sauce, brown sugar, garlic, orange peel and crushed red pepper to oven bag. Squeeze oven bag to blend in flour. Add beef to oven bag. Turn oven bag to coat beef with sauce.
CLOSE oven bag with nylon tie. Marinate beef in refrigerator 1 1/2 to 2 hours.
PREHEAT oven to 325°F Cut six 1/2-inch slits in top of oven bag.
BAKE 35 to 45 minutes or until meat thermometer reads 145° F (do not overcook]. Thinly slice beef. Stir sauce; serve with rice, if desired. Sprinkle with chopped green onions.
Hershey's Classic Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, light brown sugar, vanilla extract, eggs

Directions:
Preheat oven to 375°F.
Stir together; flour, baking soda and salt,.
Beat butter, granulated sugar, brown sugar and vanilla in a large bowl with mixer until creamy; add eggs, beat well, gradually add flour mixture, mixing well.
Stir in chocolate chips and nuts if desired, drop by rounded teaspoons onto ungreased baking sheet.
Bake 8-10 minutes or until lightly browned, cool slightly; remove from sheet, to wire rack, cool completely.
PAN RECIPE: spread batter in greased 15 x 10 jelly-roll pan, bake at 375°F for 20 minutes or until lightly browned, cool completely; cut into bars.
Venison and Chocolate Casserole


Ingredients:
red onions, plain flour, dried sage, red currant jelly, port wine, boiling water, olive oil, Worcestershire sauce, dark chocolate

Directions:
Turn on and heat the oven at 180C (360F Gas 4].
Fry the onions in a frying pan with a tablespoon of oil and the Worcestershire sauce until soft and translucent then set aside in your casserole dish.
Mix the flour, salt and pepper, garlic salt and sage in a bowl and coat the meat a few pieces at a time.
Gently fry the meat on a medium heat with some more olive oil till brown on each side.  Do not “crowd” the pan (I usually only do 5 or 6 pieces of meat at a time].
Add the browned meat to the onions in your casserole dish and give it a good stir to mix the meat and onions up.
When you have floured and browned all the meat you will have a little of the seasoned flour left over, put this to one side as you will need it later.
Put the fry pan back on the heat and add to it the glass of port then turn down the heat so the port does not boil.
Once the port is warm add the redcurrant jelly and the chocolate and continue to heat gently until both are melted.
Put the stock cube and the left over flour in a jug and add the boiling water stirring until you have a smooth paste, then add this to the port and heat gently stirring until you have a rich smooth sauce.
Add your sauce to the casserole dish and mix well then cover with a lid and place in the oven on the middle shelf for 20 minutes.
Remove and stir then return to the oven turning the temperature down to 160.
Cook for around 1 ½ hours or until the meat is tender.
If the gravy/sauce needs thickening put a spoonful of corn flour in a jug and add a few spoonful’s of the sauce stirring to a paste then add to the casserole mixing well return to the oven for a few minutes and give it another stir before serving.
Serve with steamed veg and your choice of potatoes or crusty bread.
Healthy Persimmon Cookies Recipe


Ingredients:
butter, sugar, egg, whole wheat flour, salt, baking soda, sour cream, buttermilk, nonfat milk, cinnamon, raisins, vanilla extract, quick oats

Directions:
Melt butter and mix with  brown sugar, pulp, and egg together., Add salt, vanilla extract and cinnamon, mix well., Add flour, nuts and raisins and the sourcream, mix well., Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing., Add nonfat milk. Mix well., Spoon drop onto greased cookie sheet and bake at 325°F oven for 20-25 minutes.
Cauliflower Gratine / Gratin


Ingredients:
cauliflower, milk, swiss cheese, bacon

Directions:
Cook cauliflower in boiling salted water about 12 minutes, just until fork tender.
Drain and place in shallow baking dish,Combine soup, milk; stir in cheese.
Pour over cauliflower.
Sprinkle with crumbs.
Bake at 350 for 20 minutes, until hot and bubbly.
Ganish with Bacon.
Stuffed Focaccia With Roasted Eggplant and Oregano


Ingredients:
eggplants, sea salt, extra virgin olive oil, fresh thyme leave, fresh ground black pepper, tomato sauce, fresh oregano, mozzarella cheese, parmesan cheese, cornmeal

Directions:
Preheat oven to 475 degrees F.
Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.
Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie]. Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.
Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.
Roast Pork Loin With Creamy Dijon Sauce


Ingredients:
olive oil, butter, boneless pork loin roast, onion, white wine, Dijon mustard, sour cream, flour

Directions:
In your pressure cooker, heat the oil and butter over medium heat.
Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
Add the onions, and cook for a few minutes, until they start to soften.
Add the wine and mustard to the onions, and stir to combine.
Place the roast back in the cooker, lock the lid, and raise the temperature to high.
Once the pot has reached 15psi, lower the heat (still maintaining pressure] and cook for 40 minutes.
Release the pressure, and carefully remove the roast from the pot.  Cover it and keep in a warm place until the sauce is completed.
Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
Serve the roast and sauce.
Vanilla Bean Tea Latte


Ingredients:
black tea, milk, sugar

Directions:
"Combine all ingredients and stir."
Instant Pot® Chili
Category: soups-stews-and-chili
By Carolyn LaLumiere Miller

The basis for this recipe came from another site. I modified it a bit so, rather than put my changes as comments for his recipe (I hate when people do that), I am posting it as a separate recipe. I have some hints at the bottom for night-before preparations.

Ingredients:
1 tablespoon vegetable oil
1 pound lean ground beef
1 large onion, diced
4 cloves garlic, crushed
½ teaspoon salt
¼ cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 ½ cups water
4 (15 ounce) cans kidney beans, drained
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container. Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom. Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

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

Calories: 362.6
Fat: 10.6 g
Saturated fat: 3.2 g
Carbohydrates: 45.1 g
Sugars: 1.6 g
Dietary fiber: 16.8 g
Protein: 25.1 g
Cholesterol: 39.5 mg
Sodium: 837.6 mg
Grandma's Polish Perogies
Category: main-dish
By STEPH577

My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.

Ingredients:
4 ½ cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted
2 cups sour cream
2  eggs
1  egg yolk
2 tablespoons vegetable oil
8  baking potatoes, peeled and cubed
1 cup shredded Cheddar cheese
2 tablespoons processed cheese sauce
1 dash onion salt to taste
salt and pepper to taste

Directions:
In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper.  Set aside to cool. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Prep time: 2 hrs
Total time: 2 hrs
Yields: 60 perogies

Calories: 281.3
Fat: 11 g
Saturated fat: 5.9 g
Carbohydrates: 37.6 g
Sugars: 1 g
Dietary fiber: 2.6 g
Protein: 8 g
Cholesterol: 50.4 mg
Sodium: 350.5 mg
Mango and Hearts of Palm Salad With Lime Vinaigrette


Ingredients:
fresh lime juice, Dijon mustard, mango, red onion, hearts of palm, boston lettuce

Directions:
In a small bowl, whisk lime juice and Dijon.
Set vinaigrette aside.
In a medium bowl, toss mango, onion, hearts of palm, and half the vinaigrette; season with salt and pepper.
Evenly divide lettuce among four plates; top with mango mixture.
Season with salt and pepper, and drizzle with remaining vinaigrette.
Chocolate-Pumpkin Spice Cake
Category: fruits-and-vegetables
By STARFLOWER

My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.

Ingredients:
cooking spray
2 cups white sugar
1 cup canola oil
4 large eggs
2 cups canned pumpkin
2 cups all-purpose flour
¼ cup baking cocoa
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray. Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin. Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 24 servings

Calories: 240.5
Fat: 12.6 g
Saturated fat: 2.3 g
Carbohydrates: 31.5 g
Sugars: 21.3 g
Dietary fiber: 1.6 g
Protein: 2.8 g
Cholesterol: 31 mg
Sodium: 203.7 mg
Banana Jam


Ingredients:
bananas, dark brown sugar, light brown sugar, water, limes, juice of, cinnamon, pure vanilla extract, ginger powder, dark rum

Directions:
Thaw bananas if frozen. (I often store up my overripe bananas in a freezer bag in the freezer until I have enough to make something.].
Peel bananas, and mash smooth.
Mix water, lime juice, sugars, cinnamon, vanilla, ginger over medium heat and stir until thickened.
Add mashed bananas and let cook 20 to 25 minutes, stirring occasionally.
Add rum during the last few minutes of cooking.
Place hot banana jam into sterilized jars. Place lids on and seal.
Zucchini Pancakes


Ingredients:
zucchini, onions, parmesan cheese, flour, eggs, mayonnaise, fresh basil

Directions:
Drain zucchini well., Mix all ingredients to a potato pancake-like consistency., Heat oil or butter in frying pan., Drop 2 tablespooons batter per pancake into pan., Press down lightly to flatten., Fry until golden brown on both sides.
Honey & Hot Sauce Chicken Strips


Ingredients:
boneless skinless chicken breast halves, honey, fresh lemon juice

Directions:
Pat the chicken dry. Place chicken between 2 sheets of plastic wrap and using a mallet or a skillet, flatten each piece to an even thickness, between 1/4 and 1/2 inch.  Season pieces on both sides with salt and pepper to taste.
In large skillet over medium-high heat, heat oil.  Add chicken and cook, turning as necessary, until cooked through, about 5 minutes or so.
Meanwhile, in a small bowl, combine honey, pepper sauce and lemon juice, if using.  Taste and adjust ingredients as needed.
Transfer chicken to cutting board and thinly slice each breast.  Arrange the slices on individual plates and either drizzle with the sauce or serve sauce on the side for dipping.
Krabby Patties


Ingredients:
cheddar cheese, red onion, dill pickle, tomatoes, romaine lettuce, mustard, ketchup

Directions:
Grill the patties until they are almost cooked through., Add the cheese on top and cook until melted., Spread the mustard and ketchup on the buns., Put a patty on top of each., Add the lettuce, tomatoes, pickles, and onion., Top with the top bun and serve.
The Best Vegan Lentil Meatballs


Ingredients:
ground flax seeds, nutritional yeast, fennel seed, fresh parsley, fresh thyme, sea salt, black pepper, crushed red pepper flakes, zucchini, Brussels sprouts, extra virgin olive oil, spaghetti, tomato sauce, fresh basil leaf, walnuts, nutritional yeast, miso, salt

Directions:
Lentil Meatballs:
Preheat the oven to 350° and line two baking sheets with parchment paper.
Combine the ingredients in a food processor, and pulse to combine. The lentils should retain some texture, and hold together when formed into a ball. If it is too wet, add a little more breadcrumbs.
Form the lentil mixture into balls. Each should be about 2 tablespoons. Place them onto one baking sheet and bake for 20-30 minutes, until they are slightly browned on the outside and tender inside.
Tomato Sauce:
Toss the zucchini and brussels sprouts with 1 tablespoon of oil, then spread them evenly onto the other lined baking sheet. Sprinkle them with a little salt and pepper, then roast for 30 minutes, until tender.
Transfer the roasted veggies to a medium sized saucepan, and add the tomato sauce. Bring to a simmer, and cook on low heat until you are ready to toss the spaghetti.
Walnut Parmesan:
Place the ingredients into a food processor and pulse until a chunky crumble is remaining.
Transfer to a serving bowl to serve over the spaghetti.
Prepare the Spaghetti:
Bring about 6 cups of salted water to a boil.
Add your pasta and cook 8-10 minutes, until your desired thickness is reached.
Toss the cooked spaghetti with the roasted vegetable tomato sauce.
Place the spaghetti on plates, and top with the lentil meatballs and walnut parmesan. If you’d prefer the lentil meatballs to be coated in spaghetti sauce toss them in the sauce before adding the spaghetti to it.
Drain and toss with 2 tablespoons of oil. Set is aside until the lentil meatballs, sauce, and walnut parmesan are done, and you are ready to plate the meal.
Beef Lo Mein
Category: world-cuisine
By Rachel Swiger-Imhoff

I couldn't find a good lo mein recipe on here, so I'm posting mine. I made it this week and my roommate and I agreed that it was possibly the best that we've ever had.

Ingredients:
1 (8 ounce) package spaghetti
1 teaspoon dark sesame oil
1 tablespoon peanut oil
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
4 cups mixed vegetables
1 pound flank steak, thinly sliced
3 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon Asian chile paste with garlic

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm. Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes. Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 519.3
Fat: 15 g
Saturated fat: 4.7 g
Carbohydrates: 72.8 g
Sugars: 7.6 g
Dietary fiber: 9.1 g
Protein: 26.3 g
Cholesterol: 35.6 mg
Sodium: 573.5 mg
Ultra Easy Pineapple Chicken Kabobs
Category: meat-and-poultry
By c siebester

For people who love chicken, pineapple, and pepper.

Ingredients:
1  green bell pepper, cut into 1-inch pieces
½  onion, cut into 1-inch pieces
½ pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 (15 ounce) can pineapple chunks, drained
¼ cup barbeque sauce, or as needed
6  skewers

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce. Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 321.2
Fat: 3.1 g
Saturated fat: 0.8 g
Carbohydrates: 49.6 g
Sugars: 41.1 g
Dietary fiber: 3.3 g
Protein: 25.3 g
Cholesterol: 64.6 mg
Sodium: 410.9 mg
Green Salad


Ingredients:
sugar-free lime gelatin, pineapple, Pet milk, pecans, Philadelphia Cream Cheese

Directions:
"Drain juice from pineapple.  Take one cup of hot water and mix with the sugar free lime jello to dissolve. Then add one cup pineapple juice.  Put the mixture in the frig. Put one can of evap milk in freezer.  When the jello starts to gell, take the pet milk ouf of the freezer and whip, add jello to mixture and stir.  Add pecans, pineapple and cut up cream cheese to mixture.   Mix all together and put in frig."
Sweetcorn Bake


Ingredients:
eggs, cake flour, baking powder, white sugar

Directions:
Mix all the ingredients., Pour into a greased oven dish., Bake at 180 C for 1 hour.
Apple Breakfast Bread
Category: breakfast-and-brunch
By Jennifer

Warm sweet apple bread is perfect for breakfast or for a snack. I have enjoyed this recipe many times.

Ingredients:
½ cup butter
1 cup sugar
2  eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2  apples - peeled, cored and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan. In a bowl, mix the butter and sugar until smooth and creamy. Beat in the eggs. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and cloves. Mix into the butter mixture until moistened. Fold in the apples. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 279.3
Fat: 10.5 g
Saturated fat: 6.2 g
Carbohydrates: 43.2 g
Sugars: 23 g
Dietary fiber: 1.5 g
Protein: 4 g
Cholesterol: 61.6 mg
Sodium: 322.6 mg