xiaoxl/recipe_data huggingface dataset:
Masaman Curry (Chicken, Beef, or Vegetarian)


Ingredients:
chicken, beef, steak-style French fries, potato, coconut milk, ground coriander, cumin, white pepper, cardamom, bay leaves, turmeric, red chili pepper, lemon peel, tomatoes, onion, ginger, garlic cloves, avocado, orange, juice of, lime, juice of, oyster sauce, coconut oil, chicken, unsalted dry-roasted cashews, rice

Directions:
Add Coconut Oil to Wok or Large frying pan.
Toss in the Ginger, grated Garlic, sliced Onions and Red Spice ( or Pepper] Stir with every addition.
Add Broth.
Freshly squeeze the lime and add Orange juice  Keep heat at a light boil.
After every addition stir: Lemon Peel, Bay leaves, minced Cashew nuts, Cumin, White pepper, turmeric, cardamon, Oyster Sauce, Agave (careful not to burn it], fish sauce.
Add Main Ingredients. (Coconut Milk, Fries (or potatoes], Protein sliced to strips].
Let simmer for 25 minutes Add Cardamon occasionally when stirred. With lip on for a thicker curry.
Add Thinly sliced Red Peppers and tomatoes and let simmer for 5 more minutes.
Serve. Tossed Cashew nuts with a sliced Avocado and Drizzled Coconut Milk.
Add Rice on the side to compliment.
Never Fail Popovers


Ingredients:
eggs, milk, flour, salt

Directions:
Beat eggs slightly, add remaining ingredients, blend but don't worry about lumps.
Refrigerate 1/2 hour.
Grease generously 8 muffin cups.
Fill each 3/4 full.
Place pan in a cold oven.
Turn temperature to 450°F  Bake for 30 minutes.
Don't open oven while their cooking or they fall.
Dried Plum Ravioli With Sage Butter


Ingredients:
ricotta cheese, dried plum, parmesan cheese, garlic clove, black pepper, wonton wrappers, butter, fresh sage

Directions:
In a medium bowl, combine ricotta cheese, dried plums, parmesan cheese, garlic and pepper. Set aside. For each ravioli, brush edges of 1 wrapper with egg white. Place 2 teaspoons plum mixture onto center. Fold diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Repeat with remaining filling and wrappers. Refrigerate on wax paper lined baking sheet  until ready to cook(up to 2 hours].
Meanwhile, in small saucepan, cook butter and sage over medium high heat until butter begins to turn brown. Remove from heat and keep warm. In large saucepan, add half of the ravioli to boiling water. Cook 3 to 4 minutes or until tender. Using a slotted spoon, remove ravioli to individual serving bowls. Repeat with remaining ravioli. Drizzle each serving with sage butter.
Sausage Pie


Ingredients:
pork sausage links, green pepper, cooked long-grain rice, frozen corn, cheddar cheese, Worcestershire sauce, salt, parsley, butter

Directions:
Place sausages on a rack in a baking pan; bake@ 350 degrees for 15 minutes or until lightly browned.
Cut sausages into 1" pieces; set aside.
Saute peppers in a skillet in oil for 3 minutes.
Place in a 3 quart casserole; add sausages and next 8 ingredients.
Combine bread crumbs and butter; sprinkle on top of casserole.
Bake, uncovered@ 350 degrees for 30-40 minutes or until heated through.
Chocolate-Cinnamon Cake Roll


Ingredients:
eggs, salt, sugar, water, unbleached flour, cake flour, powdered sugar, baking powder, ground cinnamon

Directions:
Heat the oven to 375 degrees F.
Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously.
Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl.
Gradually beat in the sugar.
Beat in the water and 1 tsp of liqueur on low speed.
Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth.
Pour into the jelly roll pan.
Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes.
Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa.
Carefully remove the foil.
Trim off the stiff edges of cake if necessary.
While hot, carefully roll the cake and towel up, together, from the narrow end.
Cool on a wire rack at least 30 minutes.
Unroll the cake; remove the towel.
Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up.
Sprinkle with cocoa, if desired and refrigerate until serving time.
CINNAMON WHIPPED CREAM:
Beat all of the ingredients in a chilled bowl until stiff.
Three Compound Butters


Ingredients:
garlic cloves, fresh chives, sea salt, limes, sea salt, fresh ground black pepper, sea salt

Directions:
To make the garlic chive butter:
Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate.
To make the lime butter:
Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
To make the smoked paprika butter:
Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
Turkey Style Pizza


Ingredients:
ground turkey, garlic, red onion, black pepper, oregano, basil, seasoning salt, red pepper flakes, salt, black olives, monterey jack cheese, margarine, onions, fresh mushrooms, flour, water, chicken bouillon cubes, black pepper, cayenne pepper

Directions:
First make your pizza dough if making from scratch and the mushroom sauce.
Boil water in microwave and add chicken bouillon cubes, stir until dissolved. set aside.
In a large pot add margarine and let melt, add onion and saute 1 minute, add chopped mushrooms and saute til tender.
Add flour and stir well than add chicken bouillon broth. Stir til flour thickens
Add whipping cream, black pepper and cayenne pepper. Stir to blend.
Remove from heat, and let rest til ready to use.
In a large frying pan, add ground turkey and begin to brown.
Add minced garlic, chopped red onion and chopped red peppers and stir until turkey meat is no longer pinkish.
Add in all the seasonings. Stir to blend well.
When pizza dough is ready, spread half of the mushroom sauce over dough and the other half into the turkey mixture.
Spread turkey mixture over dough and sauce.
Add black olives over top of turkey meat.
Sprinkle monterey jack cheese over pizza.
than top with sliced mushrooms.
Bake at 350' for 20-25 minutes or until done.
Old Style Lobster Chowder


Ingredients:
onion, potatoes, water, butter, margarine, salt, pepper

Directions:
Combine onions and potatoes in a saucepan with water and cook until potatoes are tender.
Chop larger pieces of lobster into small pieces.
Add lobster, milk and cream to the potatoes and onions.
When heated through (do not allow to boil], add butter and season with salt and pepper, to taste.
Serve immediately.
Bombay Sapphire Bramble


Ingredients:
fresh lemon juice, caster sugar, Chambord raspberry liquor, creme de cassis, blackberry, lemon wedge

Directions:
Add the Bombay Sapphire, lemon juice and caster sugar to a short glass / tumbler and stir.
Fill the glass with crushed ice.
Drizzle the berry liqueur over the top and watch it 'marble' through the drink. Top up with more crushed ice and garnish with 1 blackberry and a wedge of fresh lemon.
Dad's Burritos


Ingredients:
hamburger, chili powder, Worcestershire sauce, seasoning salt

Directions:
"Mix all ingredients together and heat thoroughly. You can even add some shredded jack and cheddar cheese to the mix. Use as filling with flour tortillas for burritos or as a dip for tortilla chips."
Sweet Potato Pie My Eye


Ingredients:
mashed sweet potato, butter, white sugar, milk, eggs, nutmeg, cinnamon, vanilla

Directions:
Put sweet potatoes and butter in mixing bowl and mix until butter is well incorporated.
Add the rest of the ingredients and mix on medium speed until smooth.
Pour into unbaked pie crust and bake on middle rack in a 350°F oven for 40 - 50 minutes or until done.
Serve with whipped cream or Cool Whip.
No Fail Foolproof   Rice


Ingredients:
rice, water

Directions:
Combine rice and water in a medium to large saucepan with a secure fitting lid (vents closed].
Bring to the boil (you will see bubbles forming around the lid - do NOT open the lid] and turn off the heat.
Leave to stand for about 20-25 minutes.  Do not, I repeat, DO NOT open the lid at any time until after the 25 minutes is up.
Fluff the rice with a fork and serve immediately.
Chicken With Tomato Sauce and Bacon (Pollo Alla Campagna)


Ingredients:
chicken, salt, fresh ground black pepper, flour, butter, olive oil, lean bacon, shallot, firm ripe tomatoes, dry white wine

Directions:
Pat the chicken completely dry with paper towels. Sprinkle the pieces on all sides with the salt and a few grindings of pepper. Then coat the chicken with flour and shake each piece vigorously to remove any excess.
In a heavy 10- to 12-inch skillet, melt 3 Tblsp. of the butter with 2 Tblsp. of the olive oil over high heat.
When the foam begins to subside, brown the chicken in the hot fat, 4 pieces at a time.
Start the pieces skin side down and turn them frequently with tongs or a slotted spoon until they are richly and evenly colored.
As they brown, transfer the pieces to a plate and brown the rest of the chicken similarly, adding the remaing butter and oil to the pan if necessary.
Pour off the fat remaining in the skillet and in its place add the bacon. Stirring frequently, cook over moderate heat until the bacon is crisp and brown and has rendered all its fat.
With a slotted spoon, remove the bacon to paper towels to drain. Pour off all but 2 Tblsp. of the bacon fat remaining in the pan.
Add the shallots to the fat and, stirring constantly, cook for about 3 minutes, or until they are soft, transparent and lightly brown.
Add the tomatoes and wine and, stirring from time to time, cook briskly, uncovered, over high heat until most of the liquid has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.
Return the chicken and bacon to the skillet and turn them about with a spoon until they are well coated with the tomato sauce. Bring to a boil, reduce heat to low, and simmer partially covered for 35 to 40 minutes.
When the chicken is done it should show no resistance when a thigh is pierced with a small, sharp knife. Taste the sauce for seasoning.
With tongs, remove the chicken from the skillet and arrange the pieces skin side up on a large heated platter. Pour the sauce over the chicken and serve at once.
Hot Cherry Sauce


Ingredients:
sugar, cornflour, orange, vodka

Directions:
Combine undrained cherries, sugar and rind in small pot., Stir over medium heat till mixture boils., Blend cornflour with juice., Stir into cherry mixture., Stir over medium heat till sauce boils and thickens., Remove from heat, stir in vodka., Enjoy with ice cream.
Pressure Cooker Pot Roast With Mushroom Gravy - Easy


Ingredients:
"water"

Directions:
Brown meat on all sides in oil in cooker.
Mix all other ingredients and add to cooker, coating meat.
Cover and cook 50-60 minutes after control jiggles.
Cool cooker normally for 5 minutes, then place under faucet to depressurize.
The gravy came out perfect for us -- thin with beef stock or thicken to your own taste.
Raisin or Date Bran Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, salt, brown sugar, raisins, dates, egg

Directions:
Preheat oven to 400 degrees Fahrenheit., Blend together flour, baking powder, baking soda and salt., Blend in bran, brown sugar and raisins or dates., Mix a well in the centre of dry ingredients., Combine and add egg, milk and vegetable oil., Stir only until combined., Fill paper lined muffin cups 2/3 full., Bake for 20 to 25 minutes.
Banana Cinnamon Ice Cream


Ingredients:
half-and-half, sweetened condensed milk, vanilla extract, ground cinnamon

Directions:
In ice cream freezer container, combine all ingredients; mix well.
Freeze according to manufacturer's instructions.
Store leftovers covered in refrigerator.
Notes:
Refrigerator-Freezer Method: Omit half-and-half.
In large bowl, combine EAGLE BRAND® and vanilla; stir in bananas and cinnamon.
Fold in 2 cups (1 pint] whipping cream, whipped (do not use non-dairy whipped topping].
Pour into 9x5 inch loaf pan or other 2 quart container; cover.
Freeze 6 hours or until firm.
Store leftovers covered in freezer.
"everything but the Kitchen Sink" Candy


Ingredients:
mashed potatoes, icing sugar, raisins, dried shredded coconut, salt

Directions:
Combine first 6 ingredients and work together well with a fork.
The mixture shouldn't be sticky and should form a stiff, moldable dough - if not, add more coconut and icing sugar.
Shape mixture in a 1/4" thick cake plate lined with waxed paper; leave until firm.
Brush the melted chocolate over the cooled squares to coat the squares.
Score into squares before the chocolate is fully set.
Cut into squares when chocolate has hardened.
Enjoy!
Chip and Dip Cookies


Ingredients:
butter, sugar, vanilla extract, all-purpose flour, white chocolate chips

Directions:
Preheat oven to 350°F
Combine butter and sugar; beat with a mixer at medium-high speed until light and fluffy. Add egg yolk and vanilla. Gradually add flour and mix well. Stir in potato chips and pretzels.
Shape level tablespoons of dough into 3-inch logs. Place on an ungreased baking sheet, 1 1/2 inches apart. Bake 14 to 18 minutes or until edges are lightly browned. Cool completely on baking sheet.
Heat semisweet chocolate chips in microwave for 30 seconds. Stir. Repeat until melted. Dip one end of each cookie into chocolate and place on wax paper. Refrigerate until firm, about 10 minutes.
Heat white baking chips in microwave for 30 seconds. Stir. Repeat until melted. Dip other end of cookie into melted chips and place on wax paper. Refrigerate until firm, about 10 minutes.
Buca Di Beppo Marinara Sauce


Ingredients:
extra virgin olive oil, red onion, garlic cloves, crushed tomatoes, fresh basil

Directions:
In 3 quart sauce pan, heat olive oil over medium heat., Add onion and garlic and cook until golden brown., Add tomatoes and salt., Bring to boil, then cook over low heat for 30 minutes stirring often., Turn off heat and add basil.
White Chocolate Peanut Butter Eggs


Ingredients:
creamy peanut butter, confectioners' sugar, salted butter, chocolate milk, coconut oil, egg

Directions:
Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside.
Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom.
Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted.
Pour half of the mixture evenly into the molds, and with a spoon, "paint" some of the chocolate up the sides.
Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you.
Place the mold in the freezer to allow the chocolate to harden, about an hour.
Store in freezer until ready to eat. These can last in the freezer for about a week.
Beef Stroganoff


Ingredients:
top round steaks, unsalted butter, margarine, fresh mushrooms, mushrooms, onion, beef broth, catsup, garlic, salt, flour, sour cream

Directions:
cut meat across the grain into 1/2" strips, about 1" long.
melt butter in large heavy skillet.
Add mushrooms (if using fresh- if canned do not add] and onion.
Stir until onion is tender, then remove from skillet and place on side.
In same skillet, cook meat until light brown.
measure 1/3 cup of beef broth and place on side.
Stir in remaining broth, catsup, garlic and salt.
Cover and simmer- time depends on cut of beef- see above.
Blend reserved broth and flour to make paste.
Stir into meat mixture.
Add mushrooms and onion.
Heat to boiling, stirring for about 1 minute.
Let mixture sit to cool down.
Slowly stir in sour cream and reheat over medium low flame.
Serve over cooked hot noodles.
Breaded Pork Chops


Ingredients:
"olive oil"

Directions:
Wash pork chops under cold water., Shake excess water off of pork., Place bread crumbs on a plate and coat each pork chop with crumbs., Heat oil in a pan on medium high heat and brown pork chops until golden., Place pork chops on a greased baking pan and cook on 350 degrees for 20 minutes., Enjoy!
Crabmeat or Salmon Patties


Ingredients:
red salmon, Worcestershire sauce, fresh parsley, prepared mustard, mayonnaise, egg, butter, parsley, lemon wedges

Directions:
Finely crumble crackers into a bowl; you should have 1 cup of coarse meal.  Flake crab meat or salmon into bowl with crumbs, breaking up any skin and bones if using the salmon (or remove them if you prefer]. Add Worcestershire, hot sauce, parsley, mustard, and mayonnaise.  Mix until blended.  Add egg and blend well.
Shape mixture into 8 patties.  Lay them on waxed paper or parchment near the frying pan.  In a frying pan (I prefer cast iron], melt 1 tablespoon of the butter over medium heat.  Cook 4 patties until browned, about 3 minutes.  Add another 1/2 tablespoon of butter, turn and brown the other side.  Repeat with the remaining butter and patties.  You can keep the first batch warm in the oven.
To plate, sprinkle patties with chopped parsley; serve with lemon wedges.
Djemma El Fna Harira Soup


Ingredients:
onion, celery, garlic cloves, olive oil, ras el hanout spice mix, cumin, turmeric, sweet paprika, saffron, cinnamon, ginger powder, salt, crushed tomatoes, lentils, water, broth, chickpeas, angel hair pasta, fresh parsley, fresh cilantro, fresh lemon juice

Directions:
Saute onions, celery, and garlic in olive oil on medium heat until soft.
Add all spices (except salt] and saute another few minutes.
Add lentils and saute another few minutes.
Add liquid and tomatoes.
When lentils are tender, add salt, can of chickpeas, and minced herbs (you can reserve some of the herbs to top the bowls when serving if you like].
Adjust seasonings to taste.
Add pasta and cook until done.
Add lemon juice and serve.
Black Beans and Peaches


Ingredients:
black beans, red onion, garlic clove, cilantro, red pepper flakes, lime, juice of, apple cider vinegar, salt, black pepper

Directions:
Drain beans and place in a medium mixing bowl.
Peel peaches and chop into small chunk and add to beans.
Chop onion, crush garlic and add to beans.
Add remaining ingredients and toss gently until well combined. Cover with plastic wrap and refrigerate for  2 hours.
Serve as a side dish or with tortilla chips.
Summery Bean Salad
Category: salad
By Jacqueline 

Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!

Ingredients:
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
1  lime, zested
3 tablespoons olive oil
1 teaspoon freshly cracked black pepper
½ teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
½  tomato, seeded and chopped
½  cucumber, seeded and chopped
¼  red onion, chopped

Directions:
Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 189.2
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 24.7 g
Sugars: 0.9 g
Dietary fiber: 7.5 g
Protein: 6.9 g
Sodium: 607.2 mg
Toasted Apple-Pecan Brie Sandwiches
Category: breakfast-and-brunch
By Jenn Harmon Jones

I came up with this recipe one night for dinner and my husband and family loved it and it has become a regular for us. The combination of spiced apples and brie cheese is amazing.  Great served with a spring lettuce salad.  You can also make this as an appetizer by using a baguette loaf instead of sourdough slices.

Ingredients:
3 tablespoons butter
4  Granny Smith apple - peeled, cored and sliced
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ cup chopped pecans
4 slices  sourdough bread
2 tablespoons butter
6 ounces Brie cheese, cut into long, even slices
1 pinch ground cinnamon, for dusting

Directions:
Melt 3 tablespoons of butter in a large skillet over medium heat. Add the apples; cook and stir until tender, 7 to 8 minutes. Stir in the brown sugar, 1 teaspoon of cinnamon and pecans and continue to cook for 1 to 2 minutes longer. Remove from the heat and set aside. Preheat the oven's broiler. Cut the slices of bread in half if they are very large and toast lightly. Spread the remaining butter on to one side of each piece of bread. Place two slices of brie cheese onto the unbuttered side of each piece of bread. Top with a generous scoop of the apple mixture. Place the open face sandwiches onto a baking sheet. Broil until the cheese has melted, about 1 minute. Sprinkle with additional cinnamon if desired.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 servings

Calories: 560.2
Fat: 32 g
Saturated fat: 17.1 g
Carbohydrates: 60.1 g
Sugars: 42 g
Dietary fiber: 4.4 g
Protein: 13.1 g
Cholesterol: 80.7 mg
Sodium: 541.4 mg
Gingerbread Made With Sour Cream


Ingredients:
unsalted butter, sugar, molasses, lemon zest, eggs, all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, fine salt, sour cream, boiling water

Directions:
Preheat oven to 350°F (180 C].
Grease and flour a 9-inch square pan.
Beat butter and sugar until creamy.
Beat in molasses, lemon zest, then beat in eggs 1 at a time.
Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
Scrape batter into prepared pan and bake for 40 –45 minutes, until a tester inserted in the centre of the cake comes out clean.
Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
Then enjoy with some sweetened cream or a nice lemon sauce.
Minestrone With Chicken and Sausage


Ingredients:
olive oil, onion, garlic cloves, kosher salt, pepper, chicken breast, carrots, celery ribs, cannellini beans, sun-dried tomatoes, bay leaf, dried thyme, kosher salt, orzo pasta, pesto sauce

Directions:
Defat the sausage- Place the sausages in a sauce pan with enough water to cover.  Bring to a boil, and let boil for 5 minutes.  Drain, and when cool enough to handle, chop into small dice.
Add the oil to a large pot, and heat over a medium flame until the oil is warm and fragrant.  Add the onion, garlic, 1/2 teaspoon salt and pepper.  Cook, stirring occasionally, 1-2 minutes.
Add the chicken and sausage, and continue to cook, until the chicken is no longer pink in the center.
Add the carrots, celery, stock, beans, tomatoes, bay leaf, thyme and remaining salt.  Cover, and bring to a boil.
Reduce the heat to medium low and simmer for 15 minutes.
Add the pasta, simmer another 8-10 minutes, until the pasta is al dente.
To serve, ladle into warm soup bowls, and top with a tablespoon of pesto (if using].
Morish Chocolate Cake


Ingredients:
self-raising flour, baking powder, margarine, caster sugar, eggs, milk, dark chocolate

Directions:
Sieve the first three ingredients into a bowl (or processor bowl], then add the margarine, caster sugar, beaten eggs, and milk, and beat until combined.
Tip into two well-greased 8” round baking tins, and bake at 160 degrees C for about 50 minutes.
Test with a skewer – when it comes out of the cake clean, the cake is done.
Cool on a wire rack, and finish with icing of your choice.