xiaoxl/recipe_data huggingface dataset:
South Indian Shrimp Curry


Ingredients:
cumin seed, mustard seeds, fenugreek seeds, ground fenugreek, garlic cloves, ginger, curry leaves, onions, lime, ground coriander, turmeric, red chili peppers, tomatoes, coconut milk, sea salt, cilantro

Directions:
Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using].
When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
Cook gently for 10-15 mins or until the onions turn soft and golden.
Add the lime zest, ground coriander, turmeric, ground fenugreek (if using], half the chili and after a few seconds, the tomatoes.
Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
Serve.
Mother B's Potato Soup


Ingredients:
celery, onions, carrots, potato, fresh parsley, dried parsley, sweet basil, salt, margarine, flour, milk, salt, pepper, smoked sausage

Directions:
Cut celery, and also cut the leaves off and chop them up fine.
Chop onions and finely grate carrots.
Add these three ingredients to a pot of with enough water to cover. Put over med. heat till it comes to a soft boil.
Add potatoes.
Add enough water to cover potatoes.
Add the parsley, sweet basil, and salt.
Cook over med. heat until potatoes are done.
In a separate pot, melt the margarine.
Slowly add the flour stirring constantly until it's thick.
Slowly add milk, a little bit at a time. Keep stirring as it becomes very thick, like mashed potatoes. Add the salt and pepper.
When it's so think it looks like mashed potatoes, it's ready.  Add this mixture, gradually to the soup pot and cook until thick.
Slice the smoked sausage at the end and add to the soup pot.
This soup is even better when it's eaten the next day. It will be thicker, you may have to thin it a little then.  You can also use crumbled bacon instead of the smoked sausage.
You cannot freeze this.
Pecan Pie Mini Muffins


Ingredients:
brown sugar, flour, pecans, butter, eggs

Directions:
In a bowl, combine brown sugar, flour and pecans; set aside.
In a separate bowl, combine butter and eggs; stir in flour mixture.
Fill greased and floured miniature muffin tins about 2/3 full.
Bake at 350 degrees for 20-25 minutes, or until muffins test done.
Remove muffins from tins immediately and cool on wire racks.
Makes 2 1/2 dozen.
Vegetable Lasagna


Ingredients:
butter, flour, milk, parmesan cheese, red bell peppers, zucchini, tomatoes, mushrooms, ricotta cheese, mozzarella cheese

Directions:
Serves 4 to 6.
Place the butter and flour in a small saucepan and cook over medium heat, stirring frequently, for 3 minutes, or until bubbly. Add 1/2 cup of the milk and stir until smooth. Add the remaining 1 cup of milk and cook for 7 to 8 minutes, or until it begins to boil. Remove from the heat and stir in the Parmesan. Season to taste with salt and pepper.
Meanwhile, place the red bell peppers directly on the stove burner (or under a broiler if you have an electric stove] and cook over high heat, turning occasionally, for 15 minutes, or until the peppers are almost completely black on the outside. Place the blackened peppers in a small bowl and cover tightly with plastic wrap. Let stand for 10 minutes to loosen the skin. Peel the skin off and cut the peppers in half. Discard the seeds and cut each half into 2 or 3 strips.
Stem the zucchini and cut it lengthwise into 1/8 inch thick slices.
Cut the top and bottom off the tomato and discard them. Cut the remaining tomato into four even slices.
Cut the mushrooms into 1/4 inch thick slices.
Preheat the oven to 350°F.
Spoon 1/2 cup of the sauce into the bottom of an 8 inch square baking pan. Cover the sauce with a layer of noodles. Arrange the zucchini slices over the noodles and spread with 3/4 cup of the ricotta. Place the roasted bell peppers over the ricotta and spread with 1/2 cup of the sauce. Form another layer of noodles and top with the mushrooms. Spread the remaining 3/4 cup of ricotta over the mushrooms and top with the remaining sauce. Place the tomato slices over the sauce and cover with aluminum foil. (At this point the lasagna can be refrigerated for up to 1 day].
Bake the lasagna covered for 40 minutes. Remove the foil and sprinkle the top with the mozzarella. Bake for 10 to 15 minutes uncovered, or until the cheese is lightly browned. Remove the lasagna from the oven and let it stand for 10 minutes before serving.
Newfie Goulash
Category: soups-stews-and-chili
By Louise Genge Stewart

This is an old recipe, made by my grandmother who lived on an island in the North Atlantic, long before 'goulash' was made with ground beef. It was our typical meal when Mom was rushed to put something hot and tasty on the table. My family and friends use it lots, and I add the grated Parmesan on top to give it a gourmet touch. Nice with a green salad.

Ingredients:
3 cups uncooked elbow macaroni
1 tablespoon olive oil
1  onion, finely chopped
2 cloves garlic, minced
1 small green bell pepper, finely chopped
1 (12 ounce) can corned beef
1 (10.75 ounce) can  condensed tomato soup
⅓ cup ketchup
salt and ground black pepper to taste
1 cup freshly shredded Parmesan cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 357.4
Fat: 11.9 g
Saturated fat: 4.8 g
Carbohydrates: 40.6 g
Sugars: 7.4 g
Dietary fiber: 2.1 g
Protein: 21.5 g
Cholesterol: 43.3 mg
Sodium: 918.7 mg
The Best Pineapple Cheesecake


Ingredients:
graham cracker, butter, fat-free buttermilk, part-skim ricotta cheese, egg, vanilla, sugar substitute, water, pineapple

Directions:
To prepare crust: Preheat the oven to 350°F Lightly coat a 9" pie pan with cooking spray.
In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter.
Press into prepared pan.
Bake for 15 minutes, until lightly browned.
(Since ovens vary in temperature, check after 12 minutes. Do not allow it to over-brown.] Cool before filling.
To prepare filling: In a food processor or blender, combine everything except the pineapple.
Process until smooth.
Fold in crushed pineapple.
Bake for 45 minutes, until set.
Cool in refrigerator.
2lb Basic White/French Bread from Breadman


Ingredients:
warm water, salt, all-purpose flour, active dry yeast

Directions:
"Add all ingredients to Bread Pan in the order given."
Baby Food: Plum
Category: everyday-cooking
By cfdwards

Plums are a perfect staple ingredient to baby's diet, as well as great for mixing with several different foods. Plums are good refrigerated for 2 to 3 days or frozen for 3 months.

Ingredients:
4  plums - peeled, pitted, and cut into small chunks

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes. Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 1/2 cups

Calories: 20.2
Fat: 0.1 g
Carbohydrates: 5 g
Sugars: 4.4 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Orange-Sesame Chicken & Vegetable Stir Fry


Ingredients:
sesame seeds, boneless skinless chicken breasts, cornstarch, bok choy, water, orange zest

Directions:
Cook sesame seeds on large nonstick pan over medium heat until golden. Set aside.  Cut  chicken into chunks.
Put chicken and cornstarch into a ziptop bag. Seal and shake to coat chicken.
Heat 2 tsp oil in the same pan until hot and add chicken. Stir fry 5 minutes until opaque in center. Remove to large plate.
Heat remaining oil in pan and add bok choy stalks and red pepers.Stir fry for 5 minute.
Add leaves , stir fry 2 minutes.
Mix remaining ingredients, stir into pan , return chicken , stir until simmering.
Serve with rice and sprinkle with sesame seeds.
Omg... Peanut Butter Cookies


Ingredients:
real butter, creamy peanut butter, white sugar, light brown sugar, jumbo egg, baking soda, salt, vanilla

Directions:
Preheat oven to 375°F.
Lightly grease cookie sheets.
Stir butter and peanut butter together in a large glass bowl until smooth. Stir in white and brown sugar.
Next add vanilla, baking soda, and salt; mix well. Add egg; mix well.
Add flour; mix until smooth and sticky.
Roll dough into balls and place on greased cookie sheet. Dip fork into sugar and press down two ways. Put in oven for 8 minutes, or until the sides of cookie are brown and soft. Transfer to baking rack, let cool.
Creme D'argenteuil Au Crabe (Asparagus Soup W/Crab -- France)


Ingredients:
fresh asparagus, butter, cornstarch, white crab meat

Directions:
Melt butter in a saucepan over med-high heat. Add asparagus & cook 5-6 min, stirring freq till the asparagus is bright green but not browned.
Add stock & bring to a boil over high heat, skimming off any foam that rises to the surface. Simmer over med-heat for 2-4 min till the asparagus is tender, but crisp.
Reserve 16-18 asparagus tips for garnishing. Season to taste w/salt & pepper, cover & continue cooking for about 15-20 min till asparagus is very tender.
Puree the soup using a blender food proc or "magic bullet". Return soup to the saucepan & bring to a boil over med-high heat. Blend cornstarch w/2-3 tbsp cold water & whisk into the boliing soup to thicken. Then gradually stir in the cream, adjust seasonings to taste & serve immediately as below.
*To Serve* ~ Ladle soup into bowls & top w/2 oz crab meat + a few of the reserved asparagus tips. ~~ The # of servings or serving size was not given, so I estimated 4 bowl size servings or 6 cup size servings.
Kossman  Delicious Brownies


Ingredients:
sugar, butter, eggs, vanilla, flour, baking powder, salt

Directions:
mix coca and sugar.
melt butter.
add to sugar.
add eggs one at time.
beat well.
add vanilla.
sift flour salt and baking powder together.
add to creamed mixture.
fold in nuts.
pour into greased 15x10x1  pan jelly  roll(  i think mine was a little thin doing this  , i might go with smaller cookie sheet next time, and 25 minutes could be to long  i did 15 and they were done for me start there and boy do these guys stick even with pam ].
bake at 375 degrees  for 25 minutes.
if you want you can frost these.
Almond Snowball Cookies


Ingredients:
kosher salt, sugar, flaked coconut, nutmeg, all-purpose flour

Directions:
Preheat oven to 350F; have ready a cookie sheet lined with parchment paper or a Silpat liner.
In a medium-sized mixing bowl with an electric mixer, beat the egg whites and salt together just until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
Add almond extract and give it a quick buzz with the beaters just to incorporate it.
Now, with a wooden spoon (or rubber spatula], stir in half the coconut; then the nutmeg; then the flour; then finally fold in the remaining coconut.
Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--I aim for about 10 and so keep them on one sheet; if you want more, you'll need more than one baking sheet.
Bake in preheated oven for approximately 15 minutes (less time if you make small ones] or until the snowballs are just a light golden colour.
Remove from oven and, if desired, press half of a candied red cherry in the top; it looks pretty but it isn't necessary.
Remove to a cooling rack and let cool.
Philly Cheese Steak Roll Ups


Ingredients:
cream cheese, sour cream, onion, bell pepper, button mushrooms, tortillas

Directions:
Saute the onion, pepper and mushrooms in a small amount of cooking oil until onions are browned.
While veggies are browning, mix cream cheese and sour cream together in a medium bowl.
Add cooked veggies to cream cheese mixture.
Add salt and pepper the mixture to taste.
Spread mixture on tortillas, being careful to keep the mixture about 1/2-inch from the edges.
Lay steak slices in a single layer over mixture.
Roll up (like a jelly roll] tightly from one edge. Secure with toothpicks if necessary.
Put the rolls in the freezer for around 15 minutes (do not allow them to freeze].
Remove from freezer and slice into 1/2- to 1-inch rolls.
Serve at room temperature.
Crusted Salmon with Honey-Mustard Sauce
Category: main-dish
By Evan

This is similar to a wonderful salmon dish that I had at a bar-and-grill in New Castle, Delaware.

Ingredients:
1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces
1 cup milk
¼ cup fine bread crumbs
2 tablespoons grated Parmesan cheese
1  egg
¼ cup butter, melted
1 tablespoon prepared yellow mustard
1 tablespoon honey

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes. Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess. Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes. While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 fillets

Calories: 475.9
Fat: 31.4 g
Saturated fat: 12.2 g
Carbohydrates: 12.5 g
Sugars: 7.7 g
Dietary fiber: 0.4 g
Protein: 34.7 g
Cholesterol: 166.6 mg
Sodium: 335.7 mg
Soy Ginger Swordfish With Avocado Butter


Ingredients:
soy sauce, lemon peel, Dijon mustard, avocado oil, extra virgin olive oil, ginger, fresh lemon juice, chives, garlic clove, swordfish steaks, butter, avocado, fresh lemon juice, Worcestershire sauce

Directions:
Fish:
Combine all fish ingredients in a large Ziploc bag. Add swordfish steaks. Refrigerate for 1-3 hours, turning and massaging a few times.
To cook, place fish on a preheated broiler pan brushed with oil. Broil 5-6 minutes on each side or until fish flakes easily when tested with a fork.
You may also barbecue this. If you do brush it with the marinade often.
Avocado Butter:
In a medium mixing bowl beat butter and avocado with an electric mixer until soft and creamy. Beat in remaining ingredients.
Place in a decorative dish and refrigerate until firm and ready to use. A melon baller works great to scoop out balls to place on the hot fish.
Serve:
Place your hot fish on a dish. Top with avocado butter. Garnish with fresh chives and a lemon wedge.
Jalapeno Margaritas
Category: drinks

Margaritas with a spicy kick!  The agave nectar and fresh lime juice make a big difference. Include the jalapeno seeds for an extra kick!

Ingredients:
kosher salt
ice cubes
4 fluid ounces tequila
2 fluid ounces triple sec
2  limes, juiced
1 tablespoon agave nectar
½  jalapeno pepper, seeded and diced
1  limes, cut into wedges

Directions:
Pour 1/4 to 1/2 inch of salt onto a small, shallow plate. Moisten the rim of two margarita glasses with water and dip into the salt. Fill with ice, and set aside. Pour the tequila, triple sec, lime juice, agave nectar, and jalapeno into a cocktail shaker over ice. Cover, and shake vigorously until the outside of the shaker has frosted. Strain into the prepared glasses, and garnish with lime wedges to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 margaritas

Calories: 298.4
Fat: 0.3 g
Carbohydrates: 32.1 g
Sugars: 21.4 g
Dietary fiber: 3.4 g
Protein: 0.8 g
Sodium: 204.6 mg
Maui Tofu


Ingredients:
soy sauce, onion, green bell pepper, red bell pepper, garlic cloves, fresh ginger, pineapple, extra firm tofu, green cabbage, cooked brown rice

Directions:
Heat the sesame oil, vegetable oil and soy sauce over high heat in a large saucepan or wok and saute the onion and peppers for 5 minutes.
Add the garlic and ginger, cooking for 1 more minute.
Add the pineapple, stock and tofu and simmer for 15 minutes.
Toss in the shredded cabbage.
Serve over rice immediately.
Indian Cornmeal & Berry Dessert


Ingredients:
white cornmeal, cold water, butter, berries, nutmeg, maple syrup, eggs

Directions:
Soak the cornmeal in the water. Melt the butter in a large pot the add the cornmeal mixture. Heat slowly, stir constantly for 15 minutes, or until thickened.
Add the juice, berries, & nutmeg then bring to a boil, stirring constantly. Then add the cream & maple syrup, blending throughly.
Add the eggs & remove from the heat, stirring until the mixture stops bubbling. Serve either hot or chilled.
Reverse Whoopie Pies


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, buttermilk, confectioners' sugar, unsalted butter, milk, vanilla, salt, marshmallow creme

Directions:
Preheat oven to 350ºF. Coat two baking sheets with cooking spray or line with parchement paper and set aside.
In a large mixing bowl, use an electric mixer on medium speed to mix butter and sugar until well blended, about 3 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract.
In a separate bowl, stir together flour, baking soda, and salt. Add half the flour mixture to the butter mixture and mix on medium speed until combined. Add half the buttermilk and mix again on medium speed until smooth and slightly fluffy in texture. Repeat with remaining flour and buttermilk and mix until smooth. Batter will be thick and slightly springy.
Drop 2 tbsp portions of batter onto prepared baking sheets, leaviing 2 inches between each portion to allow for spreading. Bake for 11-13 minutes, until puffed and set, but still soft when touch lightly with fingertops. Let cakes cool for 3 minutes on baking sheets before tansferring them to wire racks to finish cooling, about 15-20 minute Repeat with remaining batter.
Prepare filling while cakes are baking and cooling. In a medium bowl, sift together cocoa powder and confectioner's sugar and set aside. In a large mixing bpwl, use an electric mixture on medium speed to cream butter. Add milk, vanilla extract, salt, and half the cocoa mixture. Mix on low speed firstt o combine, then on high until smooth, Add remaining cocoa mixture and mix again. Scrape down sides of bowl, add marshmallow creme, and mix on medium-high until filling is smooth and fluffy, about 3-4 minutes.
Assemble whoopie pies. Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in freezer for up to two months.
Butterscotch-Peanut Butter Cookies


Ingredients:
shortening, butter, margarine, chunky peanut butter, brown sugar, white sugar, eggs, flour, baking soda, salted peanuts

Directions:
Mix together shortening, butter and peanut butter until well blended.
Add sugars, eggs and mix well.
Blend the flour and soda then add to creamy mixture and mix well.
Add butterscotch morsels, nuts and mix well.
Drop by teaspoonful onto greased cookie sheet and flatten"a little" with fingers.
Bake at 375 degrees for 10 to 12 minutes.
Let cookies set on cookie sheet a few minutes before removing.
Chef John's Buttermilk Panna Cotta
Category: desserts
By Chef John

This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason…excuse…to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.

Ingredients:
1 (.25 ounce) envelope unflavored gelatin
3 tablespoons cold water
2 ½ cups heavy cream
½ cup white sugar
3  strips lemon peel
½ pinch kosher salt
⅛ teaspoon vanilla extract
½ cup buttermilk
1 tablespoon fresh lemon juice

Directions:
Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery. Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended. Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

Prep time: 10 mins
Total time: 5 hrs 10 mins
Yields: 8 servings

Calories: 315
Fat: 27.7 g
Saturated fat: 17.2 g
Carbohydrates: 15.6 g
Sugars: 13.4 g
Dietary fiber: 0.1 g
Protein: 2.8 g
Cholesterol: 102.5 mg
Sodium: 71.3 mg
Chocolate Goodness Cookies


Ingredients:
butter, brown sugar, peanut butter, eggs, vanilla extract, whole wheat flour, quick oats, cocoa powder, baking soda

Directions:
Preheat oven to 350.
Mix together first 5 ingredients in large bowl. In another bowl mix together remaining ingredients.
Add dry mixture to wet mixture and mix until combined.
Line cookie sheet with parchment paper and drop cookies on using a 1-inch cookie scoop and flatten.
Bake for 10 minutes. Cookies will be soft when done.
Jay's Blueberry Corn Muffins
Category: bread
By JayC

Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1  egg, beaten
1 ½ cups fresh blueberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter. Spoon batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 177.7
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 26.5 g
Sugars: 8.6 g
Dietary fiber: 1.2 g
Protein: 3.3 g
Cholesterol: 31.6 mg
Sodium: 179.3 mg