xiaoxl/recipe_data huggingface dataset:
Mulligatawny Soup


Ingredients:
butter, onion, celery, carrots, apples, ginger, flour, Madras curry powder, cayenne pepper, basmati rice, boneless skinless chicken breast, coconut milk

Directions:
Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.
Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 teaspoons salt.
Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes—or until the rice is tender and the chicken has cooked through.
Add the coconut milk and salt and pepper to taste.
Garnish with toasted almonds or cilantro!
Holiday Hot Spinach Dip
Category: appetizers-and-snacks
By Michelle Barr

A yummy hot vegetable dip! Serve with your favorite crackers.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ cup red bell pepper, diced
1 tablespoon minced garlic
1 (6.5 ounce) jar artichoke hearts, drained and mashed
½ cup sour cream
½ cup grated Parmesan cheese
salt and ground black pepper to taste
¼ cup heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick; add cream to thin to dip consistency. Spoon into a 1-quart baking dish. Bake for 20 minutes, or until bubbly. Serve with crackers.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 3 cups

Calories: 35
Fat: 2.5 g
Saturated fat: 1.5 g
Carbohydrates: 2 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Cholesterol: 7 mg
Sodium: 83.9 mg
Shrimp in Green Mayonnaise


Ingredients:
mayonnaise, fresh parsley, capers, dried oregano, medium shrimp

Directions:
Mix mayonnaise, parsley, capers, and oregano in medium bowl., Add shrimp to bowl and gently stir until completely mixed., Refrigerate until ready to serve.
Spinach and Artichoke Dip


Ingredients:
cream cheese, sour cream, monterey jack pepper cheese, artichoke hearts, frozen chopped spinach, onion, butter

Directions:
melt butter in a medium pot, add onions and sautaee.
place spinach in a bowl in the microwave until defrosted, drain all liquid from the spinach.
Add spinach to the onions, add cream cheese and stir until well blended.
Add sour cream and artichokes to pot and stir until well blended.
Put mixture in a bakeable dish and top with hot pepper cheese.
Bake at 350 until cheese on top is melted and golden on the edges. (about 15-20 min.].
Deconstructed Strawberry Cheesecake


Ingredients:
graham cracker crumbs, butter, cream cheese, sugar, vanilla, lemon juice, heavy cream, fresh strawberries, strawberry, ice cream

Directions:
Cohere the graham cracker crumbs and butter into a dampened sand.
In a bowl, cream together the cheese, sugar, vanilla, and lemon juice. In a larger bowl, whip the heavy cream until stiff peaks form. Fold the cheese mixture into the whipped cream until combined.
To plate, start with a portion of the cheesecake cream, smearing it with a spatula. Next, decorously arrange the fresh berries and dust with the graham cracker sand and crushed freeze-dried strawberries. For a temperature contrast, finish with a scoop or two of the sorbet or ice cream.
Callaloo Coconut Ginger Rice


Ingredients:
onion, garlic cloves, fresh ginger, scotch bonnet pepper, thyme, coconut cream, allspice, sea salt, fresh ground pepper, olive oil, rice

Directions:
Using a large non-stick pot, add oil, onion, garlic, ginger, thyme, allspice, sea salt and ground pepper. Place the lid on the pot and cook ingredients for 4 minutes using medium heat.
Add Callaloo to pot. Close lid and cook for 3 minutes. Stir occasionally.
Add rice to pot and stir in with the other ingredients. Close lid and cook for another 5 minutes. Stir occasionally.
Add coconut cream, scotch bonnet pepper, and just enough water to cover the rice. Cook on medium heat for 5 minutes stirring occasionally.
Reduce heat to low and cook for 15 minutes. Remove thyme sprigs and enjoy.
SHRIMP SOUP WITH COCONUT MILK


Ingredients:
shrimp, coconut milk, onion, capsicum, roma tomatoes, salt, red chili powder, cilantro leaves, garlic

Directions:
In a pan heat oil, add chopped garlic and cook until the color changes slightly orange.
Add chopped onion, bell pepper and cook until onion becomes soft.
Add chopped tomatoes and cook until the tomatoes become partially soft.
Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly.
Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.
Healthier Kung Pao Chicken
Category: world-cuisine
By LucyFitz46

This is super easy and healthier than your traditional kung pao chicken dish.

Ingredients:
5 teaspoons low-sodium soy sauce
2 teaspoons dry sherry
2 teaspoons toasted sesame oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 tablespoons water
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
4 teaspoons canola oil
4  dried red chile peppers, seeded, broken into small pieces
4  green onions cut into 1-inch pieces
2 cups coarsely chopped bok choy cabbage
2 teaspoons grated fresh gingerroot
¼ cup chopped, unsalted dry-roasted peanuts
1 ⅓ cups hot cooked brown rice

Directions:
Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 334
Fat: 14.6 g
Saturated fat: 2.1 g
Carbohydrates: 24 g
Sugars: 4.4 g
Dietary fiber: 2.7 g
Protein: 26.9 g
Cholesterol: 58.5 mg
Sodium: 311 mg
Mika's Chicken Alfredo Pizza


Ingredients:
alfredo sauce with parmesan cheese, chicken breasts, onions, black olives, mozzarella cheese, oregano, basil, garlic powder

Directions:
Chop onions and cook in skillet until brown and carmelized.
Top the pizza crusts with Alfredo sauce and carmelized onions and sprinkle with garlic powder, basil and oregano.
Next top with mozzarella cheese, chicken, mushrooms and black olives.
Add more cheese if desired.
Put in oven heated to 425 for about 15 minutes or until cheese melts and crust browns.
Oven Fried Chicken and Gravy


Ingredients:
broiler-fryer chicken, milk, butter, flour, seasoning salt, paprika, ground black pepper, scallions, mushroom

Directions:
Soak the chicken in the milk for at least 1/2 hour.
Pre-heat oven to 400 degrees.
Place butter on baking dish large enough to hold all the chicken (I use a jelly-roll pan], and place in the oven.
When the oven is hot and the butter is melted, add the chicken pieces, skin side down.
Bake for 20 minutes; turn skin side up, and bake for another 20 minutes.
Put chicken on platter and keep warm.
Take 3 tbsp.
of drippings from pan, and saute scallions and mushrooms over medium heat.
You want the mushrooms to exude liquid, but you don't want the scallions to brown.
Mix two tsp.
flour with one cup of milk, and whisk until there are no lumps.
Add milk mixture to sauteed veggies, and cook over medium heat until gravy thickens.
You can add more milk if it gets too thick.
N.
B.
I save the flour from coating the chicken and the milk from soaking the chicken to make the gravy.
Indian Yogurt Marinade


Ingredients:
plain yogurt, garlic cloves, fresh ginger, lemon, ground turmeric, cardamom pods, ground cumin, ground coriander, cayenne pepper, salt

Directions:
"Mix all the ingredients together and use as required."
Maple Planked Salmon With Grilled Lemon


Ingredients:
pure maple syrup, grainy mustard, salmon fillets, lemons

Directions:
Whisk together the maple syrup and mustard and pour into a zipper bag.  Add the salmon fillets and seal the bag.  Mix it around using your hands to make sure the fish is completely covered in the marinade.  Place in the refrigerator for a few hours or even overnight.
Heat an outdoor grill to high, or build a campfire, and after it has died down a bit  carry on.  When you are ready to cook, pull the planks from the water and toast one side of them over the open flame for a few moments.  Dry the surface and lightly char it then place the salmon on it.  Place on a rack over the fire, or onto the preheated barbecue.  Cook until the salmon is firm to the touch, and barely cooked through in the center, approximately 8-10 minutes.
Meanwhile place lemons, cut side down, onto the rack and grill until warm and juicy.
Tomato, Blue Cheese, and Kidney Bean Salad


Ingredients:
kidney beans, onion, fresh chives, lemon juice, olive oil, tomatoes, danish blue cheese

Directions:
Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl.
Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown.
To serve, place the sliced tomato on a serving plate, top with the kidney bean salad and scatter over the cheese and toasted bread cubes.
Italian Chef's Salad


Ingredients:
romaine lettuce, cherry tomatoes, cucumber, green onions, mushroom, provolone cheese, avocado, artichoke heart, broccoli floret, seasoning salt, garlic powder, olive oil

Directions:
Place all salad ingredients in large salad bowl, lettuce on the bottom and meat/veges on top.
Sprinkle with salt, pepper and garlic powder.  Coat with oil, then vinegar.  Toss.  Serve immediately.
Buttery Alfredo Sauce
Category: side-dish
By Crystal R. Ward

This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese.

Ingredients:
1 cup unsalted butter
1 ½ tablespoons minced garlic
1 tablespoon all-purpose flour
4 cups heavy cream
¼ cup whole milk
8 ounces freshly shredded Parmesan cheese
2 ounces shredded fontina cheese
½ teaspoon salt
1 teaspoon ground black pepper

Directions:
Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 8 servings

Calories: 770.6
Fat: 77.3 g
Saturated fat: 48.4 g
Carbohydrates: 6.2 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 15.7 g
Cholesterol: 253.5 mg
Sodium: 735.5 mg
Easy Artichoke Dip


Ingredients:
mayonnaise, parmesan cheese

Directions:
Drain artichokes. Grind in food processor until only small chunks remain., Mix all together in an oven-proof dish., Bake uncovered at 325 degrees for 20 minutes, until brown and bubbly., Allow to cool for 5-10 minutes, because it comes out very hot!
Tuna & Bacon Pasta Fina


Ingredients:
angel hair pasta, bacon, tuna in water, garlic, black pepper, parmesan cheese

Directions:
Fry the bacon in a pan. When bacon is done, drain on papertowels.
Keep the bacon grease in the pan. (Note: You can reduce the amount of bacon grease you use if you so choose, just keep enough so it doesn't get dry].
Put the tuna and garlic in the pan with the bacon grease and heat over medium heat - stirring occasionally. Do this for approximately 5 minutes.
Season with black pepper (optional].
Crumble the bacon strips and place back in the pan with the tuna & garlic.
Heat for another minute or two.
Boil your angel hair pasta.
When pasta is done put into a large bowl.
Transfer your bacon & tuna mixture from the pan into the bowl of pasta.
Toss all ingredients to incorporate all the flavors.
Sprinkle with parmesan cheese and serve.
Mango Sorbet


Ingredients:
Splenda granular, mango puree, water

Directions:
Combine all ingredients and place in a shallow metal container.
Freeze until crystals appear throughout the sorbet so that it is semi-frozen.
Scoop sorbet into a food processor and process until crystals are broken down.
Return sorbet to the metal container and refreeze until frozen.
Scoop sorbet into frood processor again and process until the crystals have broken down.
Return once again to the metal container and freeze until required.
For an icecream churn - combine Splenda granular, mango pureem water and egg white, place in the churn and churn until frozen.
Transfer to a container and store int he freezer till required.
Serve scoops of sorbet with slices of mango and mint leaves if desired.
Jim's Beer-Battered Portobello Mushrooms
Category: appetizers-and-snacks
By JimChicago52

If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.

Ingredients:
oil for frying
2 cups bitter ale (such as Goose Island Honkers Ale®)
1 ¾ cups all-purpose flour
½ cup sesame seeds
2 tablespoons cornstarch
1 tablespoon baking powder
3 large portobello mushroom caps, cut into 1/2-inch slices

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy. Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess. Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 574.1
Fat: 31.5 g
Saturated fat: 4.1 g
Carbohydrates: 54.6 g
Sugars: 4 g
Dietary fiber: 3.6 g
Protein: 9.7 g
Sodium: 256.6 mg
Glen's Yummy Baby Back Ribs


Ingredients:
garlic powder, lemon pepper seasoning, salt, onion, garlic cloves, hot chili sauce, ketchup, brown sugar, liquid smoke, molasses

Directions:
Place ribs bone side down in a large roasting pan., Combine garlic powder, lemon/pepper and salt, sprinkle over ribs., Top with chopped onion and minced garlic., Cover tightly and bake 350 degrees for 2 1/2 to 3 hours., In a bowl, combine the remaining ingredients., Drain fat from pan., Brush ribs with half of the barbecue sauce., Cover and bake 30 minutes longer or until ribs are tender., Serve with remaining sauce., ENJOY!
Better than Zuppa Toscana
Category: soups-stews-and-chili
By Jeanne Garber

After many attempts and revisions I think my version of this hearty soup is much better and lower in fat than the restaurant dish that inspired it. Enjoy! For a healthier option, use turkey sausage and low-fat sour cream.

Ingredients:
½ pound bacon
1 pound mild pork sausage
1  onion, finely diced
1 tablespoon minced garlic
6 cups chicken broth
6 large red potatoes, sliced
1 teaspoon red pepper flakes
4 cups chopped fresh kale
1 cup sour cream
½ cup grated Parmesan cheese, plus extra for garnishing

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Heat a large skillet over medium-high heat. Cook and stir pork sausage, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Crumble bacon into a large soup pot; add sausage mixture, chicken broth, potatoes, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are soft, 15 to 20 minutes. Stir kale, sour cream, and Parmesan cheese into the soup; cook until the kale wilts, about 5 minutes. Garnish with extra Parmesan cheese if desired.

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

Calories: 507.5
Fat: 24.6 g
Saturated fat: 10.3 g
Carbohydrates: 51.9 g
Sugars: 4.2 g
Dietary fiber: 5.7 g
Protein: 21.3 g
Cholesterol: 63.4 mg
Sodium: 1563.5 mg
Crock Pot Lamb and Barley Stew


Ingredients:
lamb stew meat, onion, turnip, carrots, beef broth, dark beer, pearl barley, fresh ground pepper, salt, dried thyme, fresh parsley

Directions:
Place the meat, onion, turnips and carrots in the crock pot., Stir in the broth, beer, barley and all seasonings., Cover and cook on low for 8-10 hours., Stir in the parsley before serving.
Rhubarb Vanilla Compote


Ingredients:
rhubarb, sugar, cinnamon, vanilla

Directions:
Combine rhubarb, sugar and cinnamon in a medium saucepan.
Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
Remove from heat and stir in vanilla.
Serve warm or cold.
Wild Mushroom and Pesto Crostini


Ingredients:
whole wheat baguette, pesto sauce, extra virgin olive oil, garlic, parmesan cheese

Directions:
Heat olive oil in a large skillet.
Add garlic and saute for 2-3 minutes until brown over medium-high heat.
Add mushrooms and saute for 8-10 minutes until thoroughly cooked.
Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto.  Toss until mushrooms are evenly coated.
Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices.
Toast until golden brown and then top with mushrooms and Parmesan.  Enjoy!
Denise's Peanut Chicken
Category: world-cuisine
By NEECEEWAGS

This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal

Ingredients:
1 tablespoon wok oil or peanut oil
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 medium red bell pepper, chopped
1 ½ cups chicken broth
2 teaspoons soy sauce
1 tablespoon sugar
1 clove garlic, minced
¼ teaspoon ground cayenne pepper
1 (1 inch) piece fresh ginger root, peeled and chopped
1 tablespoon cornstarch
1 bunch green onions, chopped
1 bunch cilantro, chopped
2 cups chopped dry roasted peanuts

Directions:
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender. In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 437.4
Fat: 29.1 g
Saturated fat: 4.4 g
Carbohydrates: 18.8 g
Sugars: 5.9 g
Dietary fiber: 5.6 g
Protein: 29.7 g
Cholesterol: 46.2 mg
Sodium: 154.9 mg
Joe's Spicy 40lb Bag Boiled Crawfish With Fixin's


Ingredients:
crawfish, cayenne pepper, bay leaves, butter, salt, new potatoes, corn, mushrooms, garlic, lemons, onions

Directions:
PURGE CRAWFISH.
First thing is to purge crawfish in a separate tub. to do this you simply dump the crawfish in a wash tub or something of size,fill with water over top of crawfish,and then sprinkle a box of salt all over them. Let crawfish set in the salt water for amount of time it takes to get water boiling in stock pot. Then drain & rinse them real good before adding to the pot. (Note: follow below directions before adding crawfish to pot.].
DIRECTIONS.
Fill 100 quart stock pot a lil over half full of water. Add crab boil, cayenne pepper, bay leaves, butter, lemons and salt. Bring to a boil for 10 minutes.
Add potatoes, corn, onion, mushrooms, and cut garlic pods. Boil another 10 minutes Add crawfish, bring back to a boil for about 5 minutes.
Cut fire, put in 1 bag of ice and immediately cover pot with lid. Let soak 20 to 30 minutes.
Drain, throw crawfish in drink box.  Sprinkle Tony Chachere's, shake box to mix. Sprinkle and mix until you see spice's on the crawfish good. Enjoy!
Weekend French Toast Waffles


Ingredients:
butter, egg, sugar, salt, cinnamon, nutmeg, vanilla, powdered sugar

Directions:
Combine all ingredients except bread.
Dip slices in mixture, coating well on both sides.
Cook the bread on a well oiled, hot waffle iron until crisp.
Sprinkle with powder sugar.
Serve with warm syrup.
I have substituted non dairy creamer like Coffee Mate for milk or cream.
Omit sugar if you do use a flavored Coffee Mate.
I have also substituted butter, Almond, Cherry and Orange extracts for the vanilla for a different flavor.
Waffles With Chocolate Cream


Ingredients:
eggs, sugar, milk, vanilla flavoring, vinegar, flour

Directions:
Mix the eggs with a pinch of salt, then add all the ingredients: sugar, vanilla, oil, milk, flour. Finally, add ammonium mixed with vinegar.
Take a teaspoon of the mixture and put it in the sandwich maker or waffle maker.
Press and bake about 3 minutes.
Once cooled, join them with cream.
Acadia's Crock-Pot Pot-Roast


Ingredients:
beef brisket, sweet onions, beef broth, carrots, mushroom, eggplant, Red Bliss potatoes, cream sherry, black pepper, olive oil

Directions:
In skillet brown beef brisket on both sides to sear in juices.
Place 1-can of beef broth in bottom of crock-pot, then potatoes, then carrots, eggplant, then brisket, onions then mushrooms on top.
Pour rest of soup, cream sherry, pepper and gravy over everything and cook on low for 8-10 hours.
Pineapple-macadamia Nut Pie


Ingredients:
butter, sugar, eggs, dark corn syrup, flour, vanilla extract, crushed pineapple

Directions:
Cream together butter and sugar., Add eggs one at a time and continue beating., Add corn syrup, flour, rum extract, pineapple and nuts., Pour into pie shell and bake at 350 degrees for 40 minutes or until firm., Allow to cool before serving.
Ham and Herb Cheese Cucumber Snackers


Ingredients:
English cucumber, ham

Directions:
Cut 16 1/2 inch-thick pieces of cucumber on a bit of an angle and add salt and pepper to taste.
Spread some Boursin cheese on the cucumber slices.
Cut the ham into 2-inch strips.
Wrap a strip of ham around each cucumber slice, covering the cheese.
Creamy Goat Cheese and Asparagus Orecchiette


Ingredients:
extra virgin olive oil, red onion, asparagus spear, red pepper flakes, lemon juice, lemon zest, chives, parmesan cheese

Directions:
In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper.  Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted.  Transfer the pasta to bowls and serve with Parmesan cheese.