xiaoxl/recipe_data huggingface dataset:
Curried Cauliflower
Category: side-dish
By SAMDEE

This is a good company dish.  Even people who don't like curry like this dish!

Ingredients:
1 large head cauliflower, broken into small florets
1 (10.75 ounce) can  condensed cream of chicken soup
¾ cup mayonnaise
¼ cup milk
2 teaspoons curry powder
12  wheat crackers
¼ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place cauliflower in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Drain, and place in a greased casserole dish. In a large bowl, mix together soup, mayonnaise, milk, and curry powder.  Pour over cauliflower.  Crush crackers, and mix with butter.  Sprinkle over cauliflower. Bake in preheated oven for 30 minutes.

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

Calories: 286.3
Fat: 25.6 g
Saturated fat: 7.1 g
Carbohydrates: 12.5 g
Sugars: 3.9 g
Dietary fiber: 3 g
Protein: 3.9 g
Cholesterol: 26.7 mg
Sodium: 478.4 mg
3 Bean and Sweet Potato Vegetarian Chili


Ingredients:
extra virgin olive oil, onion, garlic cloves, mushrooms, chili powder, ground cumin, ground coriander, aleppo pepper, hot red pepper flakes, garbanzo beans, kidney beans, black beans, diced tomatoes, salt, sweet potatoes, frozen corn kernels, Hass avocado, fresh cilantro

Directions:
Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes.
Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes.
Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.
Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes.
Top with sliced avocado and cilantro before serving.
Finlandia Ginger Snap


Ingredients:
vodka, fresh ginger, fresh lime juice, honey

Directions:
Muddle the fresh ginger in the base of a chilled shaker., Add the other ingredients., Shake and strain into an ice-filled highball glass.
Scottie's Chicken Tortilla Soup
Category: soups-stews-and-chili
By SLCLARK

This is an easy delight to spice up any occasion. Use as a main course or a spicy delicious start.

Ingredients:
1 (49.5 fluid ounce) can chicken broth
1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can black beans, drained
1 cube beef bouillon
¾ cup chopped broccoli
1 (28 ounce) can stewed tomatoes (crushed)
2 tablespoons olive oil
8  corn tortillas, cut into 1-inch strips
2 tablespoons olive oil
2  boneless skinless chicken breasts, cut into 1/2 inch cubes
2 tablespoons lime juice
1 tablespoon tequila
1 tablespoon onion powder
1 tablespoon garlic salt
1 tablespoon cayenne pepper
2 tablespoons Cajun seasoning
1 cup shredded white Cheddar cheese

Directions:
Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat. While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes. Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 347.1
Fat: 14.3 g
Saturated fat: 4.4 g
Carbohydrates: 39.4 g
Sugars: 6.7 g
Dietary fiber: 7.6 g
Protein: 17.5 g
Cholesterol: 34.5 mg
Sodium: 2636.6 mg
Katharine Hepburn's Brownies


Ingredients:
butter, sugar, eggs, vanilla, flour, walnuts

Directions:
Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.
Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.
Stir in 1/4 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.].
Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 40 minutes.
You can cut these brownies into squares, once they have cooled, and eat them out of the pan, but it is so much nicer to pile them on a fancy plate, from which people are going to eat them with their hands anyway. If you want to smarten up your act you can put a square of brownie on a plate with a little blob of créme fraîche and a scattering of shaved chocolate.
Wild Blueberry Buckle


Ingredients:
unsalted butter, ground cinnamon, all-purpose flour, light-brown sugar, kosher salt, granulated sugar, unsalted butter, all-purpose flour, baking powder, salt, sugar, egg, pure vanilla extract, milk

Directions:
Streusel: In a medium bowl, mix together cinnamon, salt, brown sugar, and flour. Cut in butter with a pastry blender or fork until mixture forms fine crumbs. Using your hands, squeeze together most of mixture to form large clumps. Refrigerate in an airtight container until ready to use (up to 3 days].
Cake: Preheat oven to 350 degrees. Butter a 10-inch springform pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; add egg and vanilla. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour; beat until just combined. Stir in berries.
Transfer batter to prepared pan; sprinkle topping over batter. Bake until a cake tester comes out clean, about 60 minutes. Transfer to a wire rack to cool 10 minutes. Run a knife around edge of pan to loosen. Remove side of pan. Let cool 15 minutes before serving.
Winter Portabella Mushroom Stew


Ingredients:
olive oil, onion, fresh rosemary, portabella mushrooms, white mushroom, diced tomatoes, tomato paste, garlic cloves, sherry wine vinegar, butter, red pepper flakes

Directions:
Heat 1 tablespoon oil in large nonstick skillet over medium heat.
Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl.
Return the pan to the stove and add half the remaining oil.
When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes.
Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms.
Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar.
Simmer gently for 12 to 15 minutes, then swirl in the butter.
Season with salt, pepper and red pepper flakes.
Pistachio Crusted Cornish Game Hens


Ingredients:
pistachios, parmesan cheese, butter

Directions:
Preheat oven to 350°F., In a food processor crush pistachios until crumb-like., Mix grated parmesan cheese and pistachios in a small bowl., In an 8 x 8 casserole dish baste the game hen with the melted butter., Pat the pistachio mixture onto the bird, covering entirely., Bake at 350°F for 1 hr 10 minutes., Internal temperature of bird should be 175-180°F.
Don Pablo's Copycat Chili Con Queso


Ingredients:
onion, butter, chili powder, canned tomatoes, monterey jack cheese, sour cream

Directions:
In small skillet over medium heat, melt butter. Sauté the onion in the butter for 10 minutes, uncovered. Add the chili powder, tomatoes, jalapeños and simmer, stirring frequently, until slightly thickened. Add the cheese, stirring constantly. Cook, stirring constantly, until the cheese melts. Add the sour cream and cook for 1 minute more. Serve with soft or crispy tortillas.
Yield: 2 to 3 Servings.
Crab 'n Rice (The Bahamas)


Ingredients:
onion, red bell pepper, tomato paste, thyme, paprika, water, long grain rice

Directions:
Crack the crab and remove the meat. Carefully pick through the meat to make sure there are no remaining bits of shell.
Chop up the vegetables and fry them in the oil until they are soft. Stir in the tomato paste and seasonings, adding a little more oil if you need to. Saute for a few minutes until the flavors are incorporated.
Add three cups of water (I used non-traditional crab stock] and bring to a boil. Add the pigeon peas and crab and let boil for five minutes or so.
Add the rice (you can also add more water if the mixture looks too dry], return to a boil, then reduce heat and cover. Let simmer until all the liquid has been absorbed (about 20 minutes].
Amish Sweet and Sour Red Cabbage


Ingredients:
bacon, onion, tart apples, red cabbage, cider vinegar, cider vinegar, brown sugar, brown sugar, ground allspice, salt, black pepper

Directions:
In a heavy saucepan,  cook the bacon, onion, and apples over medium-low heat until onions are limp, about 3 minutes. Add the cabbage. Cook about 10 minutes, uncovered, over medium heat until the cabbage wilts, stirring now and then. Add the remaining ingredients. Reduce heat to low, cover, and cook for 20 minutes. The cabbage should be moist, but not juicy. If liquid accumulates, remove lid at the end of the cooking period to cook off some liquid.
If sauerkraut is not served at a holiday table, this might be a very delicious substitute. The addition of bacon to the traditional sweet-and-sour red cabbage gives it smoky undertones. This can be made in advance and reheated.
For vegetarians, substitute a LITTLE smoke flavor for the bacon.
Balsamic Grape and Walnut Salad
Category: salad
By natalie

Red grapes, walnuts, onions and more are mixed with balsamic vinaigrette for a fresh summer salad.

Ingredients:
2 cups red seedless grapes, halved
2 cups coarsely chopped walnuts
½  red onion, chopped
3  green onions, chopped
3  radishes, diced
1 cup raisins
1 cup balsamic vinaigrette salad dressing

Directions:
In a medium serving bowl, combine the grapes, walnuts, onion, green onion, radishes and raisins. Toss with balsamic vinaigrette dressing just before serving.

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

Calories: 508.1
Fat: 38.5 g
Saturated fat: 3.9 g
Carbohydrates: 42.2 g
Sugars: 28.2 g
Dietary fiber: 4.6 g
Protein: 7.5 g
Sodium: 474 mg
Rule of 3 - Garlic Buffalo Wing Sauce
Category: side-dish
By Jason Delp

Easy and delicious buffalo wing sauce. Coat wings prepared in desired method - I prefer them deep-fried and crispy.

Ingredients:
3 tablespoons butter
3 tablespoons garlic powder
3 cups hot pepper sauce (such as Frank's RedHot®)
3 tablespoons white vinegar

Directions:
Melt butter in a saucepan over low heat; stir in garlic powder until dissolved. Add hot sauce and vinegar to butter mixture; bring to a boil. Remove saucepan from heat.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 24 servings

Calories: 19.3
Fat: 1.6 g
Saturated fat: 0.9 g
Carbohydrates: 1.2 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 3.8 mg
Sodium: 749.6 mg
Southern-Style Crock Pot Greens


Ingredients:
onion, garlic cloves, vinegar, brown Sugar Twin, red pepper flakes, salt, pepper, water

Directions:
"Wash greens and cut out thick stems. Stack greens in a pile, then roll up like a cigar, and then slice. Place sliced greens into crockpot with remaining ingredients. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender."
Spatzle


Ingredients:
eggs, milk, all-purpose flour, salt, butter

Directions:
Beat eggs, milk, flour and salt in a large bowl.
Can allow mixture to sit until ready to cook.
Bring a large pot of water to a boil.
Add salt liberally to boiling water.
Force dough through large holes of a colander/drainer directly into boiling water.
Make in batches and do not overload the pot.
Bring each batch back to a boil.
Noodles are done when they float.
Remove with a strainer and keep warm while cooking remainder.
Toss each batch with a little of the butter.
Serve with gravy.
Baked Italian Style Tofu (Toaster Oven)


Ingredients:
firm tofu, egg

Directions:
Preheat the toaster oven to 350'F
Line your toaster oven pan with tin foil and spray generously with coconut oil.  I use coconut because it doesn't go rancid like other oils when they are heated.
Open the tofu packages and drain.
Break the egg in a shallow dish and beat it until combined.
Put the bread crumbs in a shallow dish.
Cut each of the tofu blocks in half the long way.  This will give you 4 blocks total. If you like it thinner cut them into 3 so you have 6 pieces.
Dip in the egg, then the bread crumbs. Salt and pepper the tops.
Place on the prepared pan and spray each piece with oil generously.
Bake for 25-30 minutes.  Check them periodically to make sure they aren't burning.
Serve with your favourite spaghetti sauce and pasta.  You can even make them into a sandwich with toppings.  This is very versatile.
Bon Appetit!
Grilled Lemon Yogurt Chicken
Category: meat-and-poultry
By Chef John

There is something special about what yogurt does to chicken in its smoky, sizzling time over charcoal. It imparts a tangy flavor that lifts all the other flavorings. It tenderizes slightly, without turning the meat into mush. It grills to a caramelized dark brown without tasting burnt.

Ingredients:
½ cup plain low-fat Greek yogurt
½  lemon, juiced
1 tablespoon lemon zest
1 tablespoon olive oil
4 cloves garlic, crushed
1 tablespoon paprika
1 teaspoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
1 (5 pound) whole chicken, cut into 8 pieces
½ cup plain low-fat Greek yogurt
1 tablespoon lemon juice
1 teaspoon harissa
1 pinch salt

Directions:
Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Serve chicken with the yogurt harissa mixture on the side.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 50 mins
Yields: 6 servings

Calories: 522.8
Fat: 29.9 g
Saturated fat: 8.2 g
Carbohydrates: 5.8 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 55.2 g
Cholesterol: 168.6 mg
Sodium: 590.4 mg
Kim's Macaroni Salad


Ingredients:
macaroni, eggs, onion, celery, green pepper, carrot, Miracle Whip, sweet pickle juice, mustard, sugar, salt, pepper

Directions:
Prepare macaroni as directed.  Drain; and rinse in cold water.
Mix Miracle Whip and next 6 ingredients in a small bowl and set aside.
Place in large bowl, add vegetables.
Chop 4 of the hard boiled eggs, and add to the bowl.
Add the Miracle Whip mixture and mix gently.
Slice the 2 remaining eggs, and decorate the top.
Sprinkle with paprika if you desire.
Coconut Porridge (Oatmeal)


Ingredients:
porridge oats, coconut milk, milk, demerara sugar, cinnamon, kiwi fruits

Directions:
Combine oats, coconut milk and milk in a saucepan and bring to the boil, then reduce the heat and simmer for about 7 minutes or until soft and creamy.
Divide among 4 warmed serving bowls.
Sprinkle with sugar and cinnamon and top with kiwifruit.
HINTS and VARIATIONS.
Serve with orange juice.
Replace milk with another can of coconut milk for a more pronounced coconut flavour.
The demarara sugar can be replaced with brown sugar.
If desired, a drizzle of lime juice is also delicious.
Apple Enchilada Dessert


Ingredients:
flour tortillas, butter, white sugar, brown sugar, water, cinnamon

Directions:
Preheat oven to 350 degrees., Spoon apple filling evenly onto 6 tortillas., Sprinkle with cinnamon., Roll up and place seam side down in lightly greased 8x8 baking pan., Bring butter, sugars and water to a boil., Reduce heat and simmer about 5 minutes., Pour sauce evenly over tortillas and sprinkle on a little cinnamon., Bake for 20 minutes., Serve warm., Good with a scoop of vanilla or caramel ice cream on top.
Roasted Plums With Spices


Ingredients:
plums, cloves, cinnamon, nutmeg

Directions:
"Halve and stone the Plums. Place them cut side down in an ovenproof dish so that they fit fairly snuggly. Pour over enough Orange Juice to come half way up the plums in the dish. Sprinkle over the cloves, Cinnamon and a generous grating of fresh Nutmeg. Bake at 180 for 20 minutes until the Plums are tender,and serve with some of the syrupy cooking juices spooned over the top. In winter serve hot with fresh cream, in summer serve cold with a scoop of vanilla ice cream."
Maple Ricotta Flans


Ingredients:
pure maple syrup, pure maple syrup, eggs, ricotta cheese, sugar, vanilla, ground nutmeg, cinnamon

Directions:
Preheat oven to 325*. Divide 1/4 cup maple syrup among six 6oz custard cups; tilt custard cups to coat evenly.
In a bowl combine eggs, cheese, sugar, vanilla, and remaining tsp of maple syrup. Mix until well combined but not foamy.
Place the custard cups in a 9x13 dish. Divide egg mixture among custard cups. Sprinkle with nutmeg. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40-45 mins or until a toothpick inserted near the centers comes out clean.
Remove cups from water.  Cool completely in custard cups. Cover and chill until serving time.
To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a dessert plate over each flan; turn custard cup and plate over together.
Black Bean, Corn, and Cheddar Fritters


Ingredients:
yellow cornmeal, unbleached white flour, baking powder, salt, chili powder, ground cumin, cayenne, 1% low-fat milk, black beans, sharp cheddar cheese, corn kernel, fresh cilantro, red bell pepper, green chili peppers, canola oil

Directions:
Sift together the cornmeal, flour, baking powder, salt, chili powder, cumin, and cayenne in a medium-sized bowl.
Beat the milk with the egg yolk, and add it to the dry ingredients, mixing well.
Stir in the beans, cheese, corn, cilantro, red pepper, and green chilies.
In another bowl, beat the egg whites with an electric mixer until stiff.  Gently fold them into the batter.
Heat 1/2 cup oil in a 10-inch iron skillet over medium-high heat. (Test the heat by dropping a bit of batter into the oil; it should immediately sizzle and rise to the top.].
Spoon in about 1/4 cup of batter for each fritter, making three or four at a time.  Fry until golden brown on one side, 3 to 5 minutes.  Turn and fry until golden brown on the other side, and drain on paper towels. Fry the rest of the batter in batches.
Serve immediately with sour cream and salsa on the side.
Roasted Cauliflower Potato Leek and Garlic Soup


Ingredients:
cauliflower, potatoes, leeks, garlic, olive oil, bacon, heavy cream, dried rosemary, dried thyme, white cheddar cheese

Directions:
Preheat oven to 375 degrees.
Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste.
Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned.
Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft.
While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings.
Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside.
Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot.
Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes.
Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove.
Over low heat, add the cream and herbs. Cook until heated through.
Serve garnished with the reserved bacon and the grated cheese.
Brie, Pear and Prosciutto Pizza


Ingredients:
parsley, prosciutto, mozzarella cheese, olive oil, bosc pears, all-purpose flour

Directions:
Position racks in top and bottom thirds of oven. Preheat to 425°F Lightly spray 2 baking sheets with oil.
Dust a counter with flour. Roll out each portion of dough into 8 inch-wide rounds. Top with brie slices, then pear slices. Brush tops of pizza and crust with oil. Sprinkle with mozzarella.
Bake in top and bottom thirds of oven, switching sheets halfway through, until bottom of crust is golden and cheese is melted, 20 to 25 minutes. Sprinkle with prosciutto and parsley.
Pull-Apart Chicken Sliders
Category: meat-and-poultry
By Brooke Wagner

Delicious pull-apart sliders, perfect for a party. Quick and easy!

Ingredients:
12  dinner rolls, halved lengthwise
3 cups chopped cooked chicken
¾ cup shredded Cheddar cheese, or to taste
⅓ cup barbeque sauce
½  red onion, thinly sliced
½ cup finely chopped parsley
2 tablespoons melted butter
¼ cup grated Parmesan cheese
1 tablespoon finely chopped garlic

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the roll bottoms on a baking sheet. Divide chicken, Cheddar cheese, barbeque sauce, onion, and parsley equally over the rolls. Cover with roll tops; brush with melted butter. Sprinkle Parmesan cheese and garlic on top. Bake in the preheated oven until golden brown and cheese is melted, about 20 minutes. Slice and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 sliders

Calories: 262.4
Fat: 14.8 g
Saturated fat: 7.5 g
Carbohydrates: 7 g
Sugars: 4.2 g
Dietary fiber: 0.4 g
Protein: 24.4 g
Cholesterol: 80.4 mg
Sodium: 368.2 mg
Big Bull Hot Chili Powder


Ingredients:
paprika, turmeric, cumin, oregano, cayenne, garlic powder, salt, ground cloves

Directions:
Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender.
Spice will keep 6 months or so on the pantry shelf.