xiaoxl/recipe_data huggingface dataset:
All-Natural No-Bake Cookies
Category: desserts
By KESSIANNE

Choosing to avoid processed sugars doesn't have to mean suppressing cravings! This recipe totally satisfies my peanut butter cup cravings, but leaves me feeling full instead of slightly sick. Try maple syrup in place of honey for additional flavor. Enjoy!

Ingredients:
1 cup honey
½ cup coconut oil
½ cup cocoa powder
2 cups rolled oats
1 cup natural peanut butter
1 cup unsweetened flaked coconut
1 teaspoon vanilla extract

Directions:
Combine honey, coconut oil, and cocoa powder in a small pot and bring to a boil; cook at a boil for 2 minutes and remove from heat. Stir oats, peanut butter, coconut, and vanilla extract into the hot honey mixture until the peanut butter melts and the mixture is smooth. Drop mixture by spoonful onto waxed paper. Set aside to cool until firm, about 20 minutes.

Prep time: 10 mins
Total time: 30 mins
Yields: 24 cookies

Calories: 386.8
Fat: 23.7 g
Saturated fat: 12 g
Carbohydrates: 42.5 g
Sugars: 27.4 g
Dietary fiber: 4.7 g
Protein: 8.2 g
Sodium: 77 mg
Blood Orange Martini


Ingredients:
vodka, triple sec, blood oranges

Directions:
In a martini shaker combine all ingredients except the orange slices with a generous amount of ice.
Shake vigorously for a few seconds.
Strain into a martini glass.
Garnish with the orange slices.
Smoked Salmon Quiche
Category: breakfast-and-brunch
By Jaded

Quiche quickly became my specialty. If you like smoked salmon, this dish will both surprise you and impress your guests. Best served with Caesar salad.

Ingredients:
1 (9 inch) pie crust pastry
8 ounces smoked salmon, or more to taste, broken into small pieces
5 ounces cream cheese
1 teaspoon dill  (Optional)
8  eggs, or more to taste
¾ cup milk
salt and ground black pepper to taste
1 (8 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Press pie crust pastry into a pie dish. Bake in the preheated oven until lightly golden, 10 to 12 minutes. Arrange salmon into the baked pie crust to cover evenly. Spread cream cheese over over salmon layer using your hands. Sprinkle dill over cream cheese layer. Beat eggs, milk, salt, and pepper together in a bowl; pour over cream cheese layer just below crust edge. Sprinkle mozzarella cheese over egg layer. Bake in the preheated oven until quiche is set and middle has risen, 40 to 50 minutes. Cool for 5 minutes before slicing.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 362.8
Fat: 24.8 g
Saturated fat: 10.7 g
Carbohydrates: 13 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 21.7 g
Cholesterol: 231.8 mg
Sodium: 663.7 mg
Sauteed Mushrooms (Quick and Simple)
Category: side-dish
By NolaBlu

Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!

Ingredients:
1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup chopped Portobello mushrooms
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon steak seasoning rub  (Optional)

Directions:
Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 194.3
Fat: 19.6 g
Saturated fat: 5.6 g
Carbohydrates: 4.9 g
Sugars: 1.3 g
Dietary fiber: 1.5 g
Protein: 1.7 g
Cholesterol: 15.3 mg
Sodium: 503.4 mg
Smoked Salmon Frittata
Category: breakfast-and-brunch
By DEBBIST

A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation.

Ingredients:
4 tablespoons olive oil
¼ medium onion, chopped
salt and pepper to taste
4 ounces pepper smoked salmon
8  black olives, chopped
6  eggs
2 tablespoons milk
2 tablespoons heavy cream
½ (8 ounce) package cream cheese, cubed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors. In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 401.4
Fat: 35.9 g
Saturated fat: 12.6 g
Carbohydrates: 3.2 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 17.3 g
Cholesterol: 327.1 mg
Sodium: 542.5 mg
The Lychee Martini - Bethenny Frankel


Ingredients:
vodka, lychee juice, lychees

Directions:
Combine ice, vodka and lychee juice in cocktail shaker.
Shake well and strain into a chilled martini glass, add lychees for garnish.
(Optional] Prior to making the drink, rim the glass with fresh ginger, and dip in colored sugar (available at Williams Sonoma, etc -- ].
Frosted Almond Sugar Cookies


Ingredients:
margarine, granulated sugar, eggs, all-purpose white flour, baking powder, salt, confectioners' sugar, margarine, milk

Directions:
For the cookies: In a large bowl, cream together with an electric mixer the margarine and the granulated sugar until smooth.
Add the eggs and the extract and beat until creamy.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet and mix just until smooth. Divide the dough in half onto plastic wrap and wrap to cover.
Chill in the refrigerator for several hours or overnight until firm.
Roll out dough to a 1/4inch thickness on a lightly floured surface.
Cut out with your favorite cookie cutter.
Place on ungreased baking sheets 2 inches apart.
Bake at 350 degrees 10-12 minutes.  Cookies should be firm to the touch, but not brown.  Cool and frost.
For the frosting: Mix together the confectioners sugar and the margarine.
Add the extract and then the milk until desired consistency. (Use less milk, if you plan to add food coloring for colored frosting] Beat until fluffy.
Oreo Ice Cream Tartufo


Ingredients:
chocolate ice cream, frozen raspberries in light syrup, fresh raspberry

Directions:
Using a 1 1/2 cup ice cream scoop, scoop ice cream into 6 balls; roll in chopped cookies.
Place on a waxed paper lined baking sheet; cover and freeze at least 2 hours or until firm.
Heat chocolate chips and oil in a small saucepan over low heat, stirring until melted and smooth.
Cool.
Place ice cream balls on wire rack.
Ladle 2 tablespoons melted chocolate over each ball, coating the top and sides.
Freeze at least 1 hour or until firm.
Spoon raspberry sauce into dessert dishes or onto serving plates.
Cut each tartufo in half or quarters; arrange on top of sauce.
Garnish with raspberries.
Serve immediately.
Pecan Pralines   by Microwave


Ingredients:
water, light corn syrup, white sugar, dark brown sugar, salt, oleo, vanilla, pecans, powdered sugar

Directions:
Put  1st six items in large glass bowl. Cover.
Cook on High 4 minute ( 5 ].
Stir. Cook on High 4 minute (6 ].
Add vanilla and pecans.
Stir, then cook on High 2min.  (5].
Stir in powdered sugar.
Drop by teaspoonfuls onto waxed paper over newsprint. If candy gets too thick, reheat 20-30 secs.
Add more nuts at the end if you run out of nuts before candy, (but these don't taste as good as the cooked nuts.].
You can also drizzle the extra candy at the end over the first pralines which don't have as much because it was too hot at first.
It's the powdered sugar that makes the syrup crystalize as it cools.
You can cook on stove---get syrup to softball stage -234*; stir constantly.
Simple Sauteed Sesame Chicken
Category: world-cuisine
By Alyson Petruncio

A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.

Ingredients:
4 large chicken breast halves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 teaspoon red pepper flakes
1 teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons honey  (Optional)
1 tablespoon olive oil

Directions:
Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat. Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 253.1
Fat: 10.5 g
Saturated fat: 2 g
Carbohydrates: 5.7 g
Sugars: 2.4 g
Dietary fiber: 0.4 g
Protein: 32.3 g
Cholesterol: 86.1 mg
Sodium: 728.9 mg
Greek Layered Dip


Ingredients:
cucumber, roma tomatoes, sliced ripe olives, feta cheese, green onions, tortilla chips

Directions:
In 10-inch plate or pie pan, spread cream cheese spread.  Drop small spoonfuls of hummus evenly over cream cheese; spread evenly.  Top with remaining ingredients in order listed.
Serve dip with pita chips or tortilla chips.
BBQ Potatoes


Ingredients:
potatoes, butter, onion, black pepper, table salt

Directions:
Slice potatoes about 1/4 inch thick and place on tinfoil sprayed with cooking spray. sSlice onions on top then top with butter, salt and pepper.
Top with another sheet of sprayed tin foil and put in oven on 375°F for about 45 minutes or on BBQ for about 45 minutes, until tender -- so good!
Pizza Seasoning


Ingredients:
oregano
basil
garlic powder
thyme
fennel
paprika
black pepper
lemon zest
How to Dry Citrus Zest (Lemon/Orange/Lime/Grapefruit]

Directions:
"Combine all spices and seal in tight container.  Use amount to taste."
Easy Spicy Mango Chicken


Ingredients:
red bell pepper, yellow bell pepper, green onions, curry powder, olive oil, mangoes, cooked white rice

Directions:
In a heated wok or large skillet ad 2 tablespoons of olive oil and teaspoon of Asian curry powder and allow to mix.
On high heat add chicken and stir to coat chicken with sauce, cook approximately 5 minutes or until no longer pink. Remove to separate plate.
Add 1 teaspoon of oil to wok or skillet over high heat and add sliced peppers and onions, mix in half the chili sauce and cook for 5 minutes.
Add the chicken back to the skillet.
Add the mangoes and rest of the chili sauce, stirring constantly over high heat. Cook for 5 more minutes.
Turn down heat and allow to simmer for 5 minutes. Sauce will thicken. Serve immediately over rice.
Crispy Eggplant


Ingredients:
mayonnaise, onion, salt, parmesan cheese, eggplant

Directions:
Mix first 3 ingredients and set aside.
Mix crumbs, Parmesan and Italian seasoning together and set aside.
Wash and dry eggplant and slice into 1/2 inch slices.  Spread each slice with mayonnaise mixture on both sides and roll in crumb mixture on both sides.
Place on a baking sheet and bake at 425º for 15 minutes or until lightly browned.
Pollo Guisado
Category: soups-stews-and-chili
By audball

A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.

Ingredients:
2 tablespoons olive oil
1  whole chicken, cut up
salt and ground black pepper to taste
1 medium onion, chopped
4 cloves garlic, minced
½ cup sofrito
2  potatoes, peeled and cubed
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 (1.41 ounce) package sazon seasoning
½ teaspoon ground cumin
1  bay leaf
2 tablespoons cold water
1 tablespoon cornstarch

Directions:
Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent. Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken. Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 278.2
Fat: 16 g
Saturated fat: 3.5 g
Carbohydrates: 14.3 g
Sugars: 2.4 g
Dietary fiber: 2 g
Protein: 18.7 g
Cholesterol: 47.6 mg
Sodium: 1339.4 mg
Christmas Keeping Cake (Fruitcake-Like, Less Fruit)


Ingredients:
butter, margarine, sugar, eggs, baking soda, buttermilk, flour, ground cinnamon, ground nutmeg, ground cloves, plum jam, pecans, raisins, dates, brandy, sherry wine

Directions:
Cream butter and sugar.  Beat in egg yolks until fluffy.
Dissolve baking soda in buttermilk; beat it into eggs.
Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
Beat egg whites until almost stiff and fold into batter.
Combine remaining flour with pecans, raisins and dates; fold into batter.
Pour into well-greased and floured 10" tube pan.  (I used bundt pan.].  Bake at 300 F 3 to 3 1/3 hours (depends on oven].  (NOTE: I believe it took mine no more than 2 hours to bake.]  Place on wire rack until completely cool.
Soak cheesecloth in liquor and wrap cake.  Wrap with foil.  Brush with more liquor every week, closing tight with foil.  Let age 4-6 weeks in cool place.
Cherry Streusel Cake


Ingredients:
butter, sugar, vanilla, lemon juice, eggs, sour cream, all-purpose flour, baking powder, baking soda, salt, sugar, cherry pie filling, pecans, cinnamon, flour, butter, cinnamon, vanilla

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
In a bowl, combine all streusel topping mixture; set aside.
In a bowl, combine the butter with 1-1/3 cups sugar, vanilla and lemon juice; beat in the 2 eggs, then stir in sour cream.
In another bowl, sift together flour, baking powder, baking soda and salt.
Add to the butter/sourcream mixture; mix well to combine.
Combine the pie filling with 1/3 cup sugar, pecans and cinnamon.
Spread 1/2 of the batter into a prepared baking dish, then spoon the cherry mixture over the batter.
Spread the remaining batter on top of the cherry mixture.
Sprinkle with the streusel topping.
Bake for 45 minutes.
Serve warm.
Eggless Peanut Butter Chocolate Muffins
Category: bread
By Karen Zastrow

Out of eggs? Here's a muffin mix for you! Mixing by hand is recommended. Do not over mix!

Ingredients:
2 cups all-purpose flour
1 ½ cups white sugar
1 ⅓ cups oats
⅔ cup unsweetened cocoa powder
2 tablespoons baking powder
2 cups milk
1 cup peanut butter
½ cup chocolate chips, or to taste  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners. Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl. Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 399.1
Fat: 15.2 g
Saturated fat: 4.5 g
Carbohydrates: 60.7 g
Sugars: 32.9 g
Dietary fiber: 4.8 g
Protein: 11.3 g
Cholesterol: 3.3 mg
Sodium: 361.9 mg
Wild Rice Casserole II
Category: side-dish
By CORWYNN DARKHOLME

Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Ingredients:
2 (14.5 ounce) cans chicken broth
1 cup uncooked wild rice
½ cup water chestnuts, sliced
¼ cup butter
1 teaspoon salt
½ pound fresh mushrooms, sliced
½ cup onion, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan. In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt. Cover, and bake in the preheated oven 30 minutes. While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 8 Servings

Calories: 136.9
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 17.9 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 4.1 g
Cholesterol: 15.3 mg
Sodium: 335.5 mg
French Onion Chicken


Ingredients:
carrots, celery, boneless chicken breast halves, white wine, black pepper, paprika

Directions:
Preheat oven to 375.
Spray 13 x 9 pan.
Combine vegetables and 2/3 cup of the fried onions in the pan top with chicken breasts.
In a small bowl, combine wine, stock, garlic salt, and pepper; pour over chicken and vegetables.
Sprinkle with paprika.
Cover and bake for 35 minutes or until chicken is done and vegetables are tender.
Baste chicken with sauce and top with rest of fried onions.
Bake uncovered another 5 minutes or until fried onions are golden brown.
Sicilian Chicken


Ingredients:
olive oil, onion, fresh mushrooms, garlic cloves, rosemary, boneless skinless chicken breasts, romano cheese, flour, crushed tomatoes

Directions:
Saute onion, mushrooms and garlic in 3T olive oil; stir in rosemary. Remove from pan and set aside.
Roll chicken breasts in Romano cheese, then in flour.
Lightly brown chicken in remaining olive oil.
Add to casserole dish and top with mushroom mixture.
Pour crushed tomatoes over top and bake at 350° for 1 hour.
Vegemite Asian Prawns With Green Slaw


Ingredients:
vegemite, chili sauce, garlic cloves, ginger, green cabbage, green capsicum, granny smith apple, spring onions, mint

Directions:
Soak wooden skewers in warm water for 20–30 minutes.
Combine the coriander, Vegemite, chilli sauce, garlic, ginger and oils to make a marinade.
Thread the prawns onto the skewers, brush well.
with marinade and refrigerate for 30–45 minutes.
Combine the cabbage, capsicum, apple, spring onions,.
mint and dressing and refrigerate until required.
B.B.Q. the prawns over a medium heat for about 5–6 minutes, turning occasionally, until cooked.
Spoon the slaw onto serving plates and top with the prawn skewers.
Serve immediately.
Bagels


Ingredients:
water, sugar, salt, flour, active dry yeast, egg, sesame seeds

Directions:
Combine water, sugar, salt, bread flower and yeast in bread machine, and run dough program.
When the dough is ready, divide into 8 balls on a lightly floured surface.  Make a 1" hole in each ball.  Place bagels on a greased baking sheet, cover, and let rise for 30 minutes or until they have doubled in size.
In a pot, bring 8 cups of water to a boil, and add 2 tbsp of sugar. Simmer a few bagels at a time for about 3 minutes, turning to make sure they cook evenly.   Return the boiled bagels to the baking sheet.
This part is optional:  Beat the egg, and brush a small amount on the bagel tops, sprinkle with sesame seeds, poppy seeds, or cracked wheat, etc.
Bake at 400F for approximately 25 minutes, or until done.
Arabic Eggplant (Aubergine) Stew


Ingredients:
eggplants, onions, olive oil, garbanzo beans, diced tomatoes

Directions:
Rinse eggplant.
Trim off and discard stems.
Cut eggplant into 2-inch cubes.
In a 13x9 inch pan, mix eggplant, onions and oil.
Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
Drain and rinse garbanzos.
Drain tomatoes and reserve juice.
Measure juice and add water to make 1 1/3 cups.
Add garbanzos, tomatoes and juice mixture to eggplant.
Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
Add salt and pepper to taste.
Peanut Butter and Chocolate Cake II
Category: desserts
By BRENDABOWEN

If you like chocolate and peanut butter you will love this cake. A chocolate sheet cake is spread with peanut butter, and then topped with chocolate frosting.

Ingredients:
1 cup margarine
¼ cup unsweetened cocoa powder
1 cup water
½ cup buttermilk
2  eggs
2 cups all-purpose flour
2 cups white sugar
½ teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanut butter
1 ½ tablespoons vegetable oil
¼ cup unsweetened cocoa powder
½ cup margarine
6 tablespoons buttermilk
1 teaspoon vanilla extract
3 ½ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine 1 cup margarine, 1/4 cup cocoa, water, eggs, and 1/2 cup buttermilk in a saucepan. Cook, stirring occasionally, until it bubbles. Remove from heat and set aside. In a large bowl, mix flour, 2 cups sugar and baking soda. Make a well in the center and pour in chocolate mixture. Add vanilla and beat until smooth. Spread batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a small bowl, mix peanut butter and oil. Spread over top of cake. In a saucepan, combine 1/4 cup cocoa, 1/2 cup margarine, and 6 tablespoons buttermilk. Heat until boiling. Remove from heat and stir in vanilla. Place confectioners' sugar in a large bowl. Beat in chocolate mixture and continue mixing until smooth. Spread over cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9x13 inch pan

Calories: 718.3
Fat: 36.7 g
Saturated fat: 7.1 g
Carbohydrates: 93.1 g
Sugars: 72.5 g
Dietary fiber: 3 g
Protein: 10.1 g
Cholesterol: 31.7 mg
Sodium: 445.9 mg
Beef With Cauliflower (Crock Pot)


Ingredients:
olive oil, stewing beef, onion, gingerroot, garlic cloves, cinnamon stick, pepper, bay leaves, cumin seeds, beef broth, tomato paste, salt, red bell pepper, bell pepper, cauliflower florets, plain yogurt, sour cream, cilantro leaf

Directions:
In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes]. Transfer meat to slow cooker as it is brown.
Reduce heat to medium, adding additional oil to pan if needed.
Add onions, cook stirring until softened (3-5 minutes] and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so.
Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well.
Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick.
Stir in red pepper, chili pepper.
Stir in cooked cauliflower.
Cover and cook on high for 20-30 minutes or until pepper is tender.
Serve with yogurt, toasted almonds and cilantro if desired.