xiaoxl/recipe_data huggingface dataset:
Greek French Fries


Ingredients:
yukon gold potatoes, extra virgin olive oil, salt, Greek oregano, pecorino romano cheese, lemon juice

Directions:
In a large skillet, heat the olive oil.  To test when it's ready, use the handle on a wooden spoon by placing it erect in the oil.  If bubbles start forming around it, you know it's ready.
Add the potatoes, being careful not to crowd them.  If you put too many, the temperature of the oil will drop, and they will come out mushy.  Fry them in batches instead.
Once golden brown, remove and place on paper towels.
Season with salt, pepper, and oregano.
Add some grated cheese if you wish.  Just remember not to salt the potatoes too much if you add the cheese.
A few drops of lemon juice on top is a must for my Greek taste buds.
Orange Surprise


Ingredients:
boiling water, yoghurt, oranges, lemon

Directions:
Dissolve jelly in hot water and cool to room temperature, stir in orange juice and then yoghurt until smooth.
Refrigerate until mixture begins to set.
Remove from fridge & whip until mixture is foamy.
Beat cream, until fluffy and fold into mixture.
Spoon into serving glasses & refrigerate until mixture is set, garnish with orange or lemon segments & somw whipped cream.
Curry Dressing


Ingredients:
curry powder, cumin powder, turmeric powder, cardamom powder, coriander powder, turmeric powder, ginger powder, honey, mayonnaise, cayenne pepper, white pepper

Directions:
Add:, mayo.spices.and honey., blend well  --., *use as  dressing on macaroni and curry chicken salad.
Gatte Ki Subji


Ingredients:
besan flour, gram flour, turmeric powder, salt, red chili powder, kasuri methi, ajwain, water, yogurt, tomatoes, red chili powder, coriander powder, turmeric powder, cumin powder, cumin, hing, asafoetida powder, salt, ghee, coriander leaves

Directions:
For Gatte:
1]In a large bowl, mix besan flour, salt to taste, ajwain seeds, kasuri methi, turmeric powder, red chilli powder and mix well.
2]Now keep sprinkling water and knead to form into a firm and smooth dough. Add 2 tsp of oil to the dough and knead again. Shape the dough into cylindrical rolls .
3]In a wide large bowl add 3 cup's of water and let it boil, once the water starts to boil, put the roll into the water and let the roll cook for about 15 minutes at high flame.
4]Once the gatte roll is cooked, remove the gatte separately from the water and let it cool down. Once cooled, slice the gatte into 1/2 inch round pieces.
5]Once you have sliced the gatte's, it is optional to fry the gatte's in oil. If you are frying the gatte's they may break up in the oil a little. After frying, they become little crisper, this way you can ensure that the gatte's are fully cooked.
For Gravy:
1]Heat a cup of water, put the 2 tomatoes in it and let it boil for 5 minutes, so that the tomato skin peel's a little. Drain the tomatoes, cool them, peel it's skin, grind them into a smooth tomato puree and set aside.
2]Heat a pan, add ghee, cumin seeds, hing and roast well. Then add the tomato puree and let it boil well and gets thickened for about 1 or 2 minutes. Reduce the flame.
3]Take a cup of curd and beat the curd well. Now add this beaten curd to the gravy in low flame and mix well. Then add turmeric powder, red chilly powder, corriander powder, cumin powder, Garam Masala (optional] to the gravy and mix well.
4]Now add the Gatte and let the mix keep bubbling in low flame for about 5-10 minutes, till you see the oil on the sides of the gravy.
5]Remove the gravy from slow flame and garnish with corriander leaves.
Balsamic Beets and Greens


Ingredients:
extra virgin olive oil, sugar, dijon-style mustard, garlic cloves, lemon juice

Directions:
Whisk the vinegar, olive oil, sugar, and mustard together in a bowl.
Toss with the beets and marinate at room temperature for at least 1 hour.
In a large, skillet, heat the oil over medium heat.
Place the garlic in the pan and saute for 1 minute.
Add the greens, lemon juice, salt and pepper to taste.
Cook for 2-3 minutes, stirring well.
Cover and cook until the greens are wilted, about 5 minutes.
Divide the hot greens among four salad plates and top with the beets and vinaigrette.
Serve immediately and enjoy!
Stuffed Leg of Lamb with Balsamic-Fig-Basil Sauce
Category: meat-and-poultry
By Barbara E.

Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil.

Ingredients:
½ cup coarsely chopped prunes
¼ cup currants
2 tablespoons creme de cassis liqueur
1 ½ tablespoons minced fresh rosemary
1 ½ tablespoons minced fresh thyme
½ teaspoon ground coriander
1 ¼ teaspoons salt
1 teaspoon freshly ground black pepper
1 (4 pound) boneless leg of lamb, rolled and tied
½ cup chopped roasted and salted almonds
2 tablespoons chopped fresh mint
3 cloves garlic, cut into thirds
2 tablespoons olive oil
½ cup balsamic vinegar
5 tablespoons butter
3 tablespoons honey
⅓ cup thinly sliced, stemmed Calimyrna figs
5 teaspoons chopped fresh basil
6 leaves mint
6 leaves basil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside.  In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside. Untie and unroll the lamb, lay it out flat on the work surface.  Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape.  Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb.  Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals.  Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each.  Rub with olive oil, and sprinkle with the remaining herb mixture. Place lamb seam-side up on a rack set in a roasting pan.  Roast in the preheated oven to desired doneness.  For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C).  Remove lamb from the oven and cover with foil.  Allow to rest for 15 minutes while proceeding with the recipe. While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat.  Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs.  Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside. To serve, remove the twine from the lamb and cut into 1/2 inch thick slices.  Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

Prep time: 50 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 lamb roast

Calories: 631.2
Fat: 39.7 g
Saturated fat: 15.1 g
Carbohydrates: 29.2 g
Sugars: 22.5 g
Dietary fiber: 3.1 g
Protein: 38.2 g
Cholesterol: 147.2 mg
Sodium: 649.1 mg
Raspberry Oatmeal Muffins


Ingredients:
buttermilk, oats, all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, unsweetened applesauce, molasses, egg, vanilla extract, fresh raspberries

Directions:
Soak oats in buttermilk for 15 minutes.
Preheat oven to 375F and grease/line muffin tins.
Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
Combine wet and dry ingredients until dry ingredients are moistened.
Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter].
Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.
Roasted Duckling in Raspberry Sauce


Ingredients:
duckling, chicken broth, brandy, fresh raspberry, sugar, ground ginger, ground allspice, butter, walnuts, fresh sage

Directions:
Preheat oven to 350°F.
Sprinkle the raspberries with 1 tsp sugar.
Rinse the duck well, inside and out.
Pat dry with paper towels.
Tie legs together with kitchen string.
Season the duckling with desired amount of salt and pepper.
Place the duck, breast side up, with the wing tips under the back, on the rack of a shallow roasting pan.
Prick the skin all over, generously, with a fork.
Roast the duck for 1&1/2 to 2 hours, until the legs move easily in their sockets (180°F internally].
Cover, and let stand for 15 minutes before carving.
Meanwhile, for the sauce, combine orange juice, broth, and brandy in a saucepan.
Bring to a boil.
Cook uncovered over med-high heat for 8-9 minutes.
Stir in 1/4 cup of the fresh raspberries, the raspberry preserves, ginger,allspice, and a dash of salt.
Simmer for 5 minutes, stirring occasionally.
Remove the saucepan from the heat, and stir in the butter, until it is melted.
Stir in the remaining raspberries, the walnuts, and the sage.  Heat for 2 minutes.
Carve the duckling, and serve with the raspberry sauce.
Spicy Turkey Sloppy Joes
Category: meat-and-poultry
By jrsolger

This twist on the classic comfort food makes for a yummy dinner and can make even the pickiest eater happy! Leave the spicy peppers out for a lower heat option! Make extra for leftovers, or freeze them for a quick night's dinner!

Ingredients:
2 pounds ground turkey
2  onions, chopped
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1  serrano chile pepper, minced
1  fresh chile pepper, minced
2 cloves garlic, minced
2 cups ketchup
1 cup barbeque sauce
¼ cup cider vinegar
¼ cup packed brown sugar
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon onion powder
½ teaspoon ground black pepper
hamburger buns, split

Directions:
Cook and stir ground turkey, onions, green bell pepper, red bell pepper, serrano chile pepper, fresh chile pepper, and garlic in a large skillet over medium heat until the turkey is no longer pink, about 10 minutes. Drain fat from the turkey mixture. Stir ketchup, barbeque sauce, cider vinegar, brown sugar, mustard, Worcestershire sauce, Italian seasoning, onion powder, and black pepper into the turkey mixture. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the vegetables are completely softened, about 20 minutes. Serve on split hamburger buns.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 sandwiches

Calories: 347.4
Fat: 8.3 g
Saturated fat: 2 g
Carbohydrates: 49.2 g
Sugars: 21.5 g
Dietary fiber: 2.5 g
Protein: 20.1 g
Cholesterol: 55.8 mg
Sodium: 1009.3 mg
Basic Coffee Creamer + Spiced Vanilla Coffee Creamer


Ingredients:
half-and-half cream, heavy cream, half-and-half cream, heavy cream, vanilla bean, cinnamon stick, cayenne pepper

Directions:
Basic Creamer:
Combine the sugar and cream in a small pot. Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved.
Remove from heat and strain the creamer into a jar or storage container. You can use it as is or store it and add flavors later. The creamer will last up to 2 weeks in the refrigerator if stored properly.
Vanilla Creamer:
Combine cream, sugar, cinnamon stick and cayenne pepper in a small pot. Split your vanilla bean and scrape the seeds into the pot, then add the bean.
Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved.
Remove from heat, cover the pot and let the vanilla bean and cinnamon steep for 1 hour.
Strain your creamer through a fine mesh sieve into a jar or storage container and use immediately or refrigerate.
Chicken Marsala


Ingredients:
boneless skinless chicken breasts, butter, mushroom, marsala, garlic clove, rosemary, chicken bouillon cube, prosciutto, onions

Directions:
Melt butter in skillet over medium heat.  Cook chicken till golden on both sides.
Remove chicken and reduce heat to low.
Add mushrooms, garlic, onion, prosciutto, and rosemary.  Saute till softened.
Stir in Marsala and bouillon cube, scraping to loosen any brown bits.
Return chicken to skillet, cover, and simmer about 30 minutes or till chicken is done.  Add water if the sauce gets too thick.
Marinated Garbanzos (Chickpeas)


Ingredients:
garbanzo beans, vinegar, fresh parsley, scallion

Directions:
Combine all ingredients and allow to marinate in the refrigerator for at least 2 hours.
Drain.
Serve with toast rounds or as part of an antipasto tray.
Luxury Bloody Mary Mix


Ingredients:
tomato juice, fresh lemon juice, Worcestershire sauce, fresh ground black pepper, celery seed, salt

Directions:
In a large glass or plastic container, mix all ingredients; make sure the salt dissolves.
Cover and refrigerate, for up to 7 days.
Madeline Roseland's Dirty Rice


Ingredients:
white rice, ground beef, chicken liver, onion, bell pepper, celery, fresh garlic cloves, unsalted butter, cayenne pepper, salt, black pepper

Directions:
Cook rice in turkey stock in microwave or rice steamer.
If using the steamer, reduce turkey stock to 2 cups.
Sauté garlic and vegetables in butter until soft.
Add ground meat and seasoning to sautéed vegetables.
Brown until done.
Do not drain liquid--this is not a low fat recipe!
Just continue cooking until the liquid is reduced almost completely (leave it a little juicy] back into the meat and vegetable mixture.  You don't want the rice runny, just moist.
Stir meat mixture into rice and serve.
Hemetschwenger - Apple Turnovers (Mennonite)


Ingredients:
butter, flour, sugar, cinnamon

Directions:
Preheat oven to 350°.
Mix the whipping cream and butter together until well blended.
Add the flour. Mix until the dough comes together and can me formed into a ball. Dough should not be too sticky, If it is, add more flour as you mix, 1 teaspoon or a good pinch at a time.  DO NOT OVER MIX!
Divide dough in half. Shape each half into  flat ovals. Wrap in plastic wrap and refrigerate for one hour.
Lightly flour your rolling surface and rolling pin.
Roll each half into a 12x12 square. A  lightly dusting of flour as needed to prevent sticking.
Using a pizza cutter, cut into 9 squares. Each square will be 4x4.
Place each square on a cookie sheet. Add a spoonful of apples, Sprinkle with cinnamon sugar.
Pick up all 4 corners and bring to the center and twist to form a  knot.
NOTE: ***Freeze at this point and bake later.  DO NOT THAW first before baking.
Bake for 25-30 minutes. They will brown slightly on the bottom. Filling will be bubbly and apples tender. * Baking time may need to be adjusted if baking from frozen state.
Remove from cookie sheet promptly and roll in cinnamon sugar.
Serve warm or set aside to cool. Best flavor when serve warm.
A small scoop of vanilla ice cream would put this over the top!
One-Skillet Sesame Chicken Thighs
Category: meat-and-poultry
By JOSIE

This is a very good recipe for sesame chicken thighs. Serve with rice and a green vegetable.

Ingredients:
¾ cup chicken broth
⅓ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons honey
2 tablespoons white sugar
2 cloves garlic, minced
1 (1 inch) piece fresh ginger root, minced
1 teaspoon sesame oil
1 teaspoon red pepper flakes
6 (5 ounce) skinless, boneless chicken thighs, cut in half
2 medium green onions, chopped
1 tablespoon toasted sesame seeds

Directions:
Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil. Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet. Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 265
Fat: 11.7 g
Saturated fat: 3 g
Carbohydrates: 14.2 g
Sugars: 12 g
Dietary fiber: 0.6 g
Protein: 25.2 g
Cholesterol: 87.2 mg
Sodium: 1031.5 mg
Cube Steak With Gravy and Potatoes (Ww)


Ingredients:
potato, salt, pepper, flour, beef broth, mushrooms

Directions:
In a pot bring water and potatoes to a boil; cover and simmer 10 minutes or until tender. Drain, reserving 1/2 cup liquid. Return potatoes to pan and add 1/4 tsp salt. Mash potatoes using 1/3 - 1/2 cup of the potato liquid.
In a measuring cup mix together broth and 2 tablespoons flour.
Coat steaks with remaining flour (2 TB], 1/4 tsp salt and the pepper.
Spray skillet with Pam and set over high heat. Add steaks and cook 2 minutes per side.
Stir in mushrooms and broth mixture; bring to a boil. Cover and simmer 20-30 minutes. Uncover and cook until gravy thickens.
Serve with mashed potatoes.
Artichoke Dip


Ingredients:
mayonnaise, parmesan cheese, artichoke hearts

Directions:
Preheat oven to 350°F.
Mix all ingredients together.
Bake for 20 – 25 minutes.
Variation -- top with a little more parmesan(or experiment with other cheeses on top] 10 minutes into baking.
Sauteed Mushrooms With Garlic


Ingredients:
olive oil, garlic cloves, mushrooms, sherry wine, lemon juice, salt, pepper, parsley

Directions:
Heat ill, add garlic, heat 1 minute., Reduce heat, stir in remaining ingredients except parsley., Serve with parsley sprinkled on top.
Chicken in Mango Sauce


Ingredients:
chicken breasts, mangoes, dried coriander, garlic clove, black pepper, cumin, cinnamon, soy sauce, Worcestershire sauce, plain yogurt, sugar, rice

Directions:
Fry all of the spices, except for half of the garlic, in a small amount of oil.
Drain the mangoes (if necessary] and puree them (or at least crush them a bit]. You may want to add some sugar if using fresh mangoes which are not so ripe.
Put the mangoes in with the spices, add soy and Worcester sauce, and cook gently for 10 minutes.
Meanwhile, dice the chicken and fry until opaque, along with the rest of the garlic.
Drain off any excess oil.
Add to the mango sauce and simmer gently for 10-15 minutes.
Serve over rice with the yogurt as an accompaniment.
Shiitake Portobello Chowder


Ingredients:
vegetable broth, shallots, potatoes, mushrooms, marsala wine, swiss cheese

Directions:
Combein all ingredients except wine, salt, pepper and cheese in slow cooker.
Cook on high 4-5 hours.
Stir in wine; season to taste with salt and pepper.
Top each bowl with cheese.
Tropical Fruit Trifle


Ingredients:
Coconut Pound Cake, instant vanilla pudding, milk, crushed pineapple, bananas, kiwi fruits, pineapple chunks, pineapple ring

Directions:
Make cake according to Recipe #17617 directions.
Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes.  Place in refrigerator until set, about 1 hour.
Combine well-drained crushed pineapple and pudding, set aside.
Crumble about 1/4 of cake into trifle dish or very deep bowl.
Top with 1/3 of pudding mixture.
Arrange sliced bananas in a layer on top of pudding.
Place kiwis on top of bananas.
Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
Decorate the top with kiwis and pineapple chunks or rings.
Rosemary Garlic Rub
Category: side-dish
By Christopher Anderson

This olive oil based rub is great on chicken or pork, particularly when using an indirect grilling method. You can also use this on potatoes. To coat potatoes, cut small baking potatoes into eighths and par boil for about 5 minutes. Coat with mixture and place directly on medium high grill rack, turning every five minutes, for about fifteen minutes, until tender.

Ingredients:
1 tablespoon ground black pepper
1 tablespoon kosher salt
3 tablespoons chopped fresh rosemary
1 tablespoon dried rosemary
8 cloves garlic, diced
⅓ cup olive oil

Directions:
In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup

Calories: 176.5
Fat: 18.3 g
Saturated fat: 2.6 g
Carbohydrates: 3.8 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 0.6 g
Sodium: 1442.8 mg
Chocolate Espresso Cake (flourless)


Ingredients:
unsalted butter, golden brown sugar, eggs

Directions:
Preheat oven to 350F; line bottom of 9" springform pan with non-stick foil or parchment paper, and wrap outside of pan with a layer of heavy-duty aluminim foil.
Place chocolate in large bowl; set aside, In medium saucepan bring butter, sugar, and espresso to a boil, stirring to dissolve sugar; once melted and blended, add to chocolate, whisking until smooth; cool slightly.
Lightly beat eggs together; whisk in some of chocolate mixture, then add egg mixture into remainder of chocolate mixture, whisking until smooth.
Pour batter into springform pan, place pan in a large roasting pan, pouring enough hot water to come halfway up the sides of the pan.
Bake for approximately one hour, or until a cake tester comes out with a few moist crumbs attached; remove cake from pan and chill overnight.
Cut around sides of pan with butter knife to loosen cake.
Big Meanie's Meat & Zucchini Lasagna


Ingredients:
zucchini, garlic, salt, dried basil, tomatoes, dried oregano, ground nutmeg, black pepper, low fat mozzarella

Directions:
Slice the zucchini lengthwise in 1/8-inch thick strips. Place in bowl and coat  with salt.
Lay zucchini out on paper towels. Let set for 1 hour to pull out moisture.
In a large saucepan over medium heat, cook onion about 2 minutes, stirring often. Add garlic.
Add ground beef and cook until browned.
Stir in tomatoes, basil, oregano, nutmeg and pepper. Cook for 20 minutes, stir occasionally, the tomatoes should break down & the sauce thicken.
Preheat oven to 350°F.
Blot the zucchini dry with paper towels.
Use one third of zucchini strips to line 9 x 13-inch baking pan. Top evenly with 1/3 of the sauce, & shredded cheese. Place 1/2 of the remaining zucchini strips on top, then 1/2 the sauce & cheese. Repeat this process one more time: using the layers.
Bake about 45-50 minutes until the sauce starts to bubble.
Let cool and serve.
Apple Loaf
Category: bread
By Carol

With a large abundance of apples on hand all year round, here is a recipe that is tender and has a delicate apple flavor.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup butter, softened
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
1 cup apples - peeled, cored and shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan. Mix together flour, baking powder, soda, salt and nuts. In a large bowl, beat margarine, sugar and 1 egg until smooth. Beat in second egg, and stir in vanilla. Stir in shredded apples. Pour flour mixture into batter; stir just until moistened. Spread into prepared pan. Bake for 50 to 60 minutes, or until an inserted toothpick comes out clean. Let stand 10 minutes, then remove from pan. Place on a rack to cool.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 258.6
Fat: 11.9 g
Saturated fat: 5.5 g
Carbohydrates: 34.9 g
Sugars: 18 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 51.3 mg
Sodium: 256.8 mg