xiaoxl/recipe_data huggingface dataset:
Bengali Chicken Curry with Potatoes
Category: world-cuisine
By tanj

A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.

Ingredients:
2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4  skinless, boneless chicken breast halves - cut into bite-size pieces
2 large red-skinned potatoes, chopped
½ cup fresh cilantro

Directions:
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes. Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 368.2
Fat: 10 g
Saturated fat: 1.8 g
Carbohydrates: 41.6 g
Sugars: 7.6 g
Dietary fiber: 6.3 g
Protein: 27.5 g
Cholesterol: 58.5 mg
Sodium: 199.9 mg
Blueberry Upside-Down Cake


Ingredients:
all-purpose flour, baking powder, salt, milk, margarine, white sugar, eggs, butter, brown sugar, blueberries

Directions:
Combine flour, baking powder and salt in a bowl.
In another bowl, cream butter and white sugar, then beat in each egg until light and fluffy.
Add dry ingredients and milk alternately to creamed mixture, beating until well mixed.
Put aside.
Melt butter in 9 x 9 or bigger pie plate; thoroughly coat surface.
Sprinkle brown sugar over bottom of plate, then top with blueberries. (cover all the sugar].
Spoon batter over fruit and bake at 350F for 30 - 45 min or until cake is a light golden colour and tests done.
Remove from oven and let cool for 5 - 10 minutes before inverting onto serving plate.
Enjoy!
Curry Fish Stew
Category: seafood
By Kristin

This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette.

Ingredients:
2 tablespoons soybean oil
1  medium onion, finely chopped
2  green onions, finely chopped
1  fresh red chile pepper, finely chopped
1 ½ tablespoons chopped pimento peppers
2 tablespoons curry powder
1 pint light whipping cream
¾ pound cod fillets, cut into 1 inch cubes
garlic powder to taste
salt and pepper to taste

Directions:
Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes. Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

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

Calories: 668.8
Fat: 52.9 g
Saturated fat: 25.7 g
Carbohydrates: 15.9 g
Sugars: 4.4 g
Dietary fiber: 3.9 g
Protein: 35.1 g
Cholesterol: 206.4 mg
Sodium: 143.9 mg
Sour Cream Blueberry Muffins


Ingredients:
real butter, sugar, flour, baking soda, salt, nutmeg, eggs, sour cream, fresh blueberries

Directions:
Preheat oven to 450 degrees.
Prepare 2 regular dozen (totalling 24 muffins] muffin tins with non-stick butter flavored (or regular, if you do not have any] cooking spray-if you use paper liners, spray them as well, since they will stick to paper when first made, but be fine later without spraying with oil.(if you use the revised version, skip the spraying oil step, you don't need it].
Cream  by hand together  butter and sugar until light and fluffy.
Add flour, baking soda, nutmeg and salt, not beating  just mix lightly-lumps are ok.The less you beat, the lighter and fluffier they are.
Add eggs and sour cream.
Fold in blueberries.
Fill muffin tins with batter, I use two spoons, it is thick!
Sprinkle a small amount of sugar on each muffin before baking, makes a nice crunchy part.
Bake @ 450 for 20-25 minutes or until a toothpick comes out clean when inserted.
Remove from pan immediately, and cool on  wire rack.
Enjoy your muffins, but be careful, they are very hot and especially the blueberries!
HOT TIP: The night before I make these, I leave the butter out in the bowl (covered of course!] I will use to combine ingredients. The butter is exceptionally soft and easy to work with this way. Not necessary, but a helpful hint.If you do not, at least let it get room temperature.
Bechamel - Basic White Sauce


Ingredients:
milk, onion, bay leaf, peppercorn, unsalted butter, flour, nutmeg, salt, white pepper

Directions:
Scald the milk with the onion, bay leaf and peppercorns.
Cover and let infuse off heat for 10-15 minutes.
In a heavy based saucepan, melt butter, whisk in flour and cook, stirring, until the flour is foaming but not browned- about 1 minute.
Off heat, strain in the hot milk.
Whisk well, then bring to a boil, whisking constantly until the sauce thickens.
season with salt, pepper and nutmeg and leave to simmer slowly for 1-2 minutes.
NOTE: This make what is called a "MEDIUM" Bechamel.
For a "THIN" Bechamel use 2 tbs. butter and 2 tbs. flour.
For a "THICK" Bechamel use 4 tbs. butter and 4 tbs. flour.
Curried Prawns


Ingredients:
chili powder, coconut milk, coconut cream, curry leaves, salt, lemon juice, curry powder, fenugreek seeds, garlic, ginger

Directions:
Method.
Clean prawns (shell and de-vein].
Gently fry fenugreek and curry leaves in heated oil.
Add the onion, garlic, ginger and fry till onions turn golden, continually stirring evenly.
Add curry powder, chilli powder and fry for a minute, then turn in coconut milk and ground rice (the ground rice must be blended with a bit of coconut milk], cinnamon, lemon juice and salt, and simmer for 15 minutes, adding the extra coconut milk if needed.
Add the prawns, cover and allow to simmer for around twenty minutes.
For a'Black Curry' the Curry powder and Chilli powder must be lightly roasted, separately.
Add salt and lemon juice to taste.
Yields, Servings and times are`guestimates'.
I have not recorded this info.
Quick Breakfast All Mixed Up


Ingredients:
potato, shallot, button mushrooms, green pepper, bacon, eggs, salsa, watermelon

Directions:
While browning the bacon in a medium non-stick skillet, chopped all the veggies, keeping separated and set aside.
Break the eggs in a bowl, add in a little water and whisk until blended, aside.
When bacon is to your preference, remove and drain.  Discard all but 1 teaspoon of bacon fat and heat pan back up to medium high heat.   Add in potatos in a single layer and don't touch until carmelized on one side.
Shake the pan then add mushrooms and cook for 2 more minutes before adding shallots and green pepper.  Cook two more minutes.
Stir the eggs and add them to the skillet with veggies.  Stir occasionally until eggs are cooked to your liking (we like them cooked dry about 3 mintues].
Divide the eggs in half and plate.  Top with salsa.  Decorate plate with bacon and watermelon.
Marmy's Corn Fritters


Ingredients:
all-purpose flour, eggs, granulated sugar, sweet onion

Directions:
Cut the kernels from 4 ears of corn, and place them in a medium bowl. Using the back of a knife,scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
Beat the egg yolks in a large bowl until light. Beat in the flour,sugar and salt and pepper. Stir in the corn.
Beat egg whites until stiff. Fold them into the corn mixture. Heat a heavy skillet over medium heat and grease lightly.  Drop the batter by small spoonsfull into the hot skillet and cook until golden brown.
Russian Tea (All Natural)


Ingredients:
cold water, cinnamon stick, cloves, lemon juice, sugar, nutmeg

Directions:
Bring water, cinnamon stick and cloves to a boil in a medium saucepan; remove from heat and add tea.
Steep, covered, for 5 minutes. Strain and discard the tea leaves and whole spices.
In a small saucepan, heat orange juice, lemon juice, sugar and nutmeg. Warm until the sugar dissolves.
Add the juice mixture to the tea. Taste and add more sugar if desired.
Reheat (don't boil!] and serve.
Hot Beer Soup (Heisse Biersuppe)


Ingredients:
sugar, sour cream, ground cinnamon, salt, fresh ground pepper

Directions:
Pour beer and sugar into a heavy 4 to 5 quart saucepan.
Bring to a boil over high heat, stir constantly until sugar is dissolved, then remove from heat.
In a small bowl, whisk egg yolks and beat in the sour cream a little at a time.  Stir about 1/4 cup of the hot beer into the mix then whisk it into the beer.  Add cinnamon, salt and grindings of pepper.
Return to heat and cook stirring constantly until it thickens slightly.  Do NOT let it boil or it could curdle.
Serve.
Taco Stuffed Lumaconi


Ingredients:
jumbo pasta shells, ground beef, olive oil, chopped tomatoes, swiss cheese, tomato puree, chopped tomatoes, swiss cheese, tortilla chips

Directions:
Cook lumaconi or conchiglioni according to package directions. Drain and splash with cold water to stop cooking.
Meanwhile, sauté ground beef in olive oil in a large skillet over medium heat for 5 minutes or until no longer pink.
Add 3 tablespoons of the Taco seasoning mix, 160 g chopped tomatoes and ½ cup of shredded cheese. Stir well until cheese is melted. Leave to cool slightly.
Fill each lumaconi with 1 tablespoon of the meat mixture.
Spoon tomato  puree, mixed with ½ tablespoon of the Taco seasoning mix, over bottom of the shallow baking dish. Arrange the filled lumaconi on top.
Top the filled pasta with 100 g chopped tomatoes and ½ cup shredded Swiss cheese.
Sprinkle with crumbled tortilla chips.
Cover dish with aluminum foil and bake in preheated oven at 180°C for 30 minutes or until hot and cheese is melted.
Penne with Vodka


Ingredients:
butter, red pepper flakes, garlic, tomato paste, vodka, heavy cream, parmesan cheese, salt, white pepper, penne

Directions:
Cook pasta in boiling salted water for 8-9 minutes or until al dente; drain and keep warm.
Melt butter in a large deep skillet or frypan.
Add the red pepper flakes and garlic, and saute until fragrant.
Add the tomato paste and stir in the water, mixing well.
Simmer over low heat for 5 minutes, stirring frequently.
Add more water if needed to prevent sticking, but mixture should be fairly dry before adding cream.
Add the vodka, and simmer 3 minutes.
Stir cream into sauce, and when hot, add parmesan cheese.
Add cooked penne to pan, and toss with sauce to coat pasta.
Place on serving platter and serve with additional grated parmesan, if desired.
Instant Pot® Kielbasa, Sauerkraut, and Potato
Category: meat-and-poultry
By Shelly Exel-Miles

Some serious German-style comfort food. This dish is savory, delicious, and very quick and easy to make in the Instant Pot®.

Ingredients:
2 slices bacon
2 pounds fresh kielbasa, sliced into 2-inch pieces
1 medium sweet onion, diced
¼ cup dark brown sugar
3 large yellow potatoes, chopped
2 (16 ounce) packages sauerkraut, drained
1 ½ cups chicken broth
1  apple - peeled, cored, and diced
½ cup beer
½ teaspoon sea salt

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and set in a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place in the bowl with the bacon. Saute onions in the pot until soft, 2 to 3 minutes. Crumble the bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 767.1
Fat: 47.8 g
Saturated fat: 22.2 g
Carbohydrates: 56.4 g
Sugars: 19 g
Dietary fiber: 8.9 g
Protein: 25.5 g
Cholesterol: 112.8 mg
Sodium: 2758.6 mg
Crock-Pot Minestrone (Vegetarian)


Ingredients:
carrots, celery, onion, garlic clove, white beans, dark red kidney beans, green beans, Italian-style diced tomatoes, salt, pepper, chicken broth, water, spaghetti

Directions:
Combine all ingredients except spaghetti in crock pot.
Cook on low for 7 to 9 hours.
About 30 minutes before serving, turn heat to high setting and add spaghetti.  Ready when noodles are soft.
Shrimp and Tortellini


Ingredients:
medium shrimp, butter, margarine, shallot, fresh basil, dried basil, parmesan cheese

Directions:
Peel/devein shrimp and set aside.
Cook the tortellini by following the package directions; drain and set aside.
In a big skillet over medium-high heat, melt the butter.
Add in the shrimp, shallot, and basil.
Saute/stir for about 5 minutes.
Add tortellini and parmesan cheese; toss; season with salt and pepper if desired, then serve.
Oatmeal Orange Muffins


Ingredients:
oats, water, margarine, white sugar, brown sugar, eggs, raisins, vanilla, all-purpose flour, baking powder, baking soda, salt

Directions:
Cream margarine and sugar., Beat in eggs and stir in oat mixture., Stir in raisins and vanilla., Add flour, baking powder, baking soda and salt., Stir until moistened., Pour into well greased muffin cups., Bake at 350 degrees for about 20 minutes.
Butter Potatoes
Category: side-dish
By Harold

Buttery potatoes cooked in foil over a campfire.

Ingredients:
1 pound baking potatoes
1 cup butter
salt and pepper to taste

Directions:
Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top. Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn.  Cook until potatoes are soft.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 servings

Calories: 329.5
Fat: 30.8 g
Saturated fat: 19.5 g
Carbohydrates: 13.2 g
Sugars: 0.6 g
Dietary fiber: 1.7 g
Protein: 1.9 g
Cholesterol: 81.3 mg
Sodium: 222.5 mg
Decorated Spice Cookies


Ingredients:
flour, ginger, cinnamon, clove, margarine, sugar, dark corn syrup

Directions:
Sift together flour, ginger, cinnamon and cloves.
Mix margarine and sugar until fluffy; stir in Karo syrup.
Add dry ingredients.
DO NOT CHILL DOUGH!
Roll out 1/8<U+0094> thick on floured surface.
Cut into shapes.
Place on baking sheet.
Bake in 350 degree F oven about 10 minutes or until lightly browned.
Cool and decorate.
Black Bean Soup With Sweet Potatoes


Ingredients:
onion, garlic, ground coriander, ground cumin, dried black beans, cilantro, salt, pepper, chicken broth, sweet potatoes, sour cream, lime wedge

Directions:
Heat oil in large dutch oven or stock pot. Sauté onion and garlic in oil until soft.
Add balance of ingredients except the sweet potatoes. Simmer until beans are soft, about 1 hour.
Add potatoes and continue to simmer until potatoes are tender (do not overcook sweet potatoes, they'll turn to mush] :-]
Serve hot with a dollop of sour cream and a lime wedge squeezed over the top.
Djedj Mechoui (Algerian Poulet Roti/Roast Chicken)


Ingredients:
roasting chickens, lemons, garlic cloves, unsalted butter, coarse salt, coarse salt, fresh ground pepper, olive oil, thyme

Directions:
Pre-heat oven to 450°F.
Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
Mash the garlic with the salt, using a fork or a mortar and pestle.
Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
Roast the chicken breast side down for 15 minutes.
Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
Baste frequently, using additional water and olive oil as needed.
If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up].
The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
Let rest before carving.
Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.
Pan Seared Salmon


Ingredients:
salmon fillets, olive oil, salt, black pepper, lemon juice, fresh dill, garlic clove

Directions:
In a bowl combine 1 tbsp olive oil, salt, pepper, garlic, lemon jiuce and dill and add salmon fillets. Let them marinate for 15 minutes at room temperature.
Preheat a large skillet on medium heat for 2 minutes. Add 1 tsp olive oil and then add salmon. Cook for 5 minutes per side. Salmon should be done, when it flakes easily with a fork.
Transfer to plates. Serve with lemon wedges.
Teriyaki Grilled Shrimp
Category: side-dish
By Soup Loving Nicole

The perfect balance of sweet and heat come together in this recipe. The shrimp take on the flavor quickly and also cook fast so dinner can be on the table in no time. Serve over rice if desired.

Ingredients:
½ cup reduced-sodium soy sauce
½ cup pineapple juice
½ cup dark brown sugar
1 tablespoon Sriracha sauce
1 teaspoon sesame oil
½ teaspoon garlic powder
1 pound large shrimp, peeled and deveined
skewers

Directions:
Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes. Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting. Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers. Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.

Prep time: 5 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 4 servings

Calories: 239.2
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 34.3 g
Sugars: 30.4 g
Dietary fiber: 0.5 g
Protein: 20.4 g
Cholesterol: 172.6 mg
Sodium: 1427.8 mg
Party Potatoes


Ingredients:
potatoes, cream cheese, milk, butter, pepper, salt

Directions:
Combine all ingredients in a baking dish.  I typically use a casserole dish of sufficient size to hold all the ingredients.
Bake uncovered for 30 minutes at 350.
NOTE:  My family generally puts shredded cheese on top of the potatoes before baking so that there is a nice layer of melted cheese on top of the potatoes.
NOTE:  Serving size/amount is a guess.  I know that a halved recipe more than sufficiently feeds 4 people with quite a few leftovers.
Lemon Chicken Tenders
Category: meat-and-poultry
By J. Roderick

This a great recipe that my family loves. It's fairly quick and easy, and you more than likely don't have to go out and buy any new ingredients!

Ingredients:
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
3 large boneless, skinless chicken breasts, cut into 2-inch pieces
2  eggs, slightly beaten
1 cup Italian seasoned bread crumbs
½ cup sugar
½ cup lemon juice
1 ½ teaspoons curry powder

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15x10-inch jelly roll pan. Bake in preheated oven for 15 minutes, turning once. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes. Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.

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

Calories: 441.2
Fat: 6.2 g
Saturated fat: 1.4 g
Carbohydrates: 48.5 g
Sugars: 27 g
Dietary fiber: 1.5 g
Protein: 46.8 g
Cholesterol: 191.8 mg
Sodium: 867.3 mg
Quick Quiches


Ingredients:
eggs, mushrooms, ham, onion, green pepper, cheddar cheese

Directions:
Saute onion, green pepper in a skillet sprayed with cooking spray until tender. Set aside to cool.
Shred cheese.
Beat eggs. Add cracker crumbs, cheese, mushrooms, meat, sauteed vegetables,  salt and pepper.
Spray mini muffins tins very well with cooking spray.  Fill tins to top.
Bake at 350'F for 25 minutes.
Raspberry Sour Cream Waffles


Ingredients:
fresh raspberries, frozen raspberries, milk, sour cream, egg

Directions:
Fold raspberries into whipped topping and chill.
Whisk together milk, sour cream, egg and oil.
Sift the pancake mix into the wet mix, and whisk to incorperate.
You should have a very smooth batter that is a tad on the runny side, but they are WONDERFUL!
These cook up very light and fluffy and melt in your mouth.
They are not a typical crisp waffle.
These were so popular when I made them Sunday morning that I had to make a second batch, but we were out of sour cream.
I tried a cup of lemon yogurt just for kicks.
They turned out wonderful as well!
They had a light scent of lemon while cooking, and you will taste a hint of lemon when eating.
Very light, and yummy!
Cheesy Brat Casserole


Ingredients:
cheddar cheese, sour cream, milk, onion, green pepper, pepper, salt, frozen hash brown potatoes

Directions:
In a large bowl, combine brats, 2 cups cheese and the rest of the ingredients.
Spread into a greased shallow 9x13 baking dish. Sprinkle with remaining cheese.
Cover with foil and bake at 350 for 45 minutes. Uncover; bake 10-15 minutes more.
Vosi Hnizda (Czech Christmas Sweets)


Ingredients:
powdered sugar, butter, rum, water, powdered sugar, butter, rum

Directions:
Set the 25 whole vanilla wafers aside.
Crush enough vanilla wafers, in a medium sized bowl, to make 1 1/4 cups of a rough"flour".
Add powdered sugar, butter, rum, water, and cocoa.
Mix ingredients.
In a small bowl mix filling ingredients together.
Dust the inside of the bee hive form with powdered sugar, then press in a small ball of dough.
Make a hole in the dough with your finger or end of a wooden spoon.
Add enough filling to the hole, with a spoon, to fill the cavity.
Carefully tap the hive out of the form and set it atop a whole vanilla wafer.
You must experiment to find out how much powdered sugar one needs to dust the form with, so that the hive slips out easily.
If you have no bee hive form, use an empty chamber from a grocery store cardboard egg carton.
Store in a cool place, remembering you have raw egg in the filling.