xiaoxl/recipe_data huggingface dataset:
Indonesian Slow-Cooked Chicken (Ayam Manado)


Ingredients:
onions, tomatoes, kaffir lime leaves, turmeric, gingerroot, olive oil, pepper, salt, basil leaves, shallot

Directions:
Puree onions until they have the consistency of a thick paste. A blender gives the best results.
Put oil in a deep pot.  Add the onions and saute for about 1 minute.
Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots], and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot.
When sauce is cooked and slightly thickened, reduce heat slightly and add chicken.  Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender].
Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!].
Stir through the basil leaves.
Top with fried shallots.  Serve with steamed rice.
Portuguese Calde Verde Soup


Ingredients:
potatoes, low sodium chicken broth, chorizo sausage, cold water, garlic cloves, onion, salt, black pepper, olive oil, garlic powder, paprika, onion powder, kale leaves, kale

Directions:
Remove the hard stalk from the kale and set aside.  Cut the leaves lengthwise into several strips.  Stack the strips then cut into very thin strips.
In a large deep pot, add the whole sausage, potatoes, kale stalks, onion, garlic, water, broth, oil and seasonings.  Cook on medium heat until the potatoes are tender.
Remove the sausage from the broth and cut into thin slices then set aside.  Remove the kale stocks, then discard.
Using an immersion blender, puree the soup until smooth and lump free.
Add the kale and sausage slices to the soup, and cook on medium until the kale is tender.  Adjust seasoning if necessary.
Rustic Spaghetti Salad
Category: salad
By Anonymous

This is a very rustic, easy to prepare version of a pasta salad. Serve with a crusty whole-grain bread.

Ingredients:
1 (16 ounce) package spaghetti
6 tablespoons olive oil, or more to taste
2 (2 ounce) cans anchovy fillets, chopped
¼ teaspoon minced garlic, or to taste
1 dash balsamic vinegar
1 dash lemon juice
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl. Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 430.3
Fat: 16.1 g
Saturated fat: 2.4 g
Carbohydrates: 56.3 g
Sugars: 2.3 g
Dietary fiber: 2.5 g
Protein: 14.1 g
Cholesterol: 12.7 mg
Sodium: 555.5 mg
Chocolate Hazelnut Beet Brownies


Ingredients:
beet, canola oil, sugar, vanilla extract, hazelnut extract, eggs, strong black coffee, flour, hazelnuts

Directions:
Preheat oven to 350F Grease an 8" pan. Set aside.
Whisk together beets, oil, sugar, extracts, eggs and coffee, and beets.
Add the flour and cocoa, stirring just until combined.
Spread in the pan and sprinkle with the chocolate covered hazelnuts.
Bake 35-45 minutes or until toothpick in center comes out clean. Cool completely before cutting.
Uncle White's Bread Machine Rolls
Category: bread
By DwightNT

My family says I am famous for my rolls. I hope you like them too.

Ingredients:
3 cups bread flour
1 cup buttermilk
2 tablespoons packed brown sugar
1 ½ teaspoons kosher salt
1 (.25 ounce) package active dry yeast
1  egg yolk
2 tablespoons canola oil
stick butter

Directions:
Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle. Grease muffin pans or a baking sheet, and set aside. Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other.  Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes. While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 12 rolls

Calories: 175.6
Fat: 4.4 g
Saturated fat: 1.1 g
Carbohydrates: 28.3 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 5.2 g
Cholesterol: 20.4 mg
Sodium: 270.5 mg
Louisiana Shrimp and Eggs Gumbo
Category: soups-stews-and-chili
By lise

I was introduced to gumbo by people from Louisiana.  They lived in our town for a few years, and taught us Canadians what gumbo is all about....mmmm good and hot!  You can make other gumbos the same way using squirrel, rabbit, ham, seafood, chicken, or game.

Ingredients:
½ cup vegetable oil
½ cup all-purpose flour
1  onion, chopped
1 clove garlic, minced
4 cups hot water
2 cups chopped celery
1 bunch green onions, chopped
1  green bell pepper, chopped
1  red bell pepper, chopped
1 large tomato, chopped
1  bay leaf
½ teaspoon dried thyme
2 pounds shrimp, peeled and deveined
8  hard-cooked eggs
1 cup okra
salt to taste
ground black pepper to taste
¼ tablespoon cayenne pepper
3 cups cooked white rice

Directions:
Heat oil in a Dutch oven or any heavy pan.  Stir in flour to make a roux.  Cook, stirring constantly, until roux is dark brown; be careful not to burn.  Add onion and garlic, and cook until slightly wilted.  Whisk in water. Stir in celery, green onions, tomato, green and red peppers, okra, bay leaf, thyme, salt, pepper, and cayenne.  Simmer for 1 hour. Add shrimp and hard boiled eggs; simmer 15 to 20 minutes longer.  Adjust seasoning to taste.  Serve gumbo over rice.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 - 8 servings

Calories: 489.7
Fat: 23.5 g
Saturated fat: 4.3 g
Carbohydrates: 35.5 g
Sugars: 4.6 g
Dietary fiber: 3.6 g
Protein: 33 g
Cholesterol: 439.8 mg
Sodium: 335.7 mg
Chicken Casserole With Potato Chip Topping


Ingredients:
chicken, celery, onion, sliced water chestnuts, salt, pepper, Miracle Whip, sour cream, lemon juice, parmesan cheese

Directions:
Mix chips and parmesan , crush the chips before adding to parmesan .
combine all ingredients except chips and parm. Pour into baking dish . Bake 30 minutes at 350 remove from oven . spoon topping of chips and parm on casserole . Bake 20 minutes more . Enjoy !
Quinoa With Peas and Sausage


Ingredients:
onion, garlic cloves, sausage, olive oil, quinoa, chicken broth, mustard seeds, peas, salt, fresh ground pepper, fresh parsley

Directions:
Sauté the onion, garlic and sausage in the olive oil over medium-high heat, until onions are limp and the sausage has rendered its fat and is turning a bit crispy. Add the well drained quinoa and sauté briefly until it is lightly browned. Add the mustard seeds and sauté for a minute or two, to bring out the flavor.
Add the broth and bring to a boil. Lower the heat, add the salt, pepper, herbs de provence, and put on a lid. Let it cook for 10 to 12 minutes, until the water has been completely absorbed and the quinoa is no longer hard. Add the fresh herbs and green peas. Taste, and adjust the seasoning if needed.  I occasionally find that the quinoa is tender before all the liquid is absorbed.  I just drain off the excess.
Serve warm or cold. This will keep in the refrigerator, well covered, for 2 to 3 days.
Hot Pizza Dip


Ingredients:
cream cheese, garlic powder, mozzarella cheese, cheddar cheese, green bell pepper, red bell pepper, tortillas

Directions:
Combine cream cheese and seasonings.
Spread  in the bottom of a 9 inch pie  plate. (I used a round cake pan]. Combine  cheeses and sprinkle half over the  cream cheese layer.
Spread sauce over  that. Sprinkle remaining cheese on  top.Bake 350 for 20 minutes.
Serve  warm with breadsticks or tortilla chips.
(I  used pita triangles].
Sweet Potato Souffle III
Category: side-dish
By Jane Cagle

I get rave reviews for this recipe! It's wonderful for Thanksgiving, and always a hit at family reunions, covered dish dinners, etc. Enjoy!

Ingredients:
6  sweet potatoes
1 cup white sugar
½ cup milk
½ cup melted butter
1 teaspoon vanilla extract
2  eggs, beaten
½ teaspoon salt
1 cup dark brown sugar
⅓ cup all-purpose flour
⅓ cup melted butter
1 cup chopped pecans

Directions:
In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender.  Drain, allow to cool and remove skins. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 594.8
Fat: 30.6 g
Saturated fat: 13.6 g
Carbohydrates: 78.3 g
Sugars: 57.2 g
Dietary fiber: 4.4 g
Protein: 5.6 g
Cholesterol: 98.6 mg
Sodium: 366.8 mg
Simple Chicken


Ingredients:
butter, Dijon mustard, dried tarragon, chicken thighs, chicken drumsticks

Directions:
Place chicken on foil-lined cookie sheet., Combine the butter, mustard and tarragon.  Brush over the chicken., Bake at 350 F for 40 minutes, or until completely cooked.
Caramelized Onion and Roasted Red Pepper Tart


Ingredients:
dry yeast, honey, warm water, bread flour, whole wheat flour, olive oil, sea salt, olive oil, onions, sea salt, fresh thyme sprigs, garlic cloves, bay leaves, red bell peppers, fresh ground black pepper, fresh thyme, fresh thyme sprig

Directions:
Dough:
Dissolve yeast and honey in warm water in a large bowl; let stand for 5 minutes.
Lightly spoon flours into dry measuring cups, and level with a knife. Stir 1 cup bread flour and 1 tablespoon oil into yeast mixture. Cover and let rise in a warm place (85°F], free from drafts, 1 1/2 hours or until bubbly.
Stir in 1/2 cup bread flour, whole wheat flour, and 1 teaspoon salt.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes]; dough will feel tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°], free from drafts, for 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.] Punch dough down; cover and let rest 10 minutes.
Topping:
Heat 1 tablespoon oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 5 minutes, stirring frequently. Stir in 1 teaspoon salt, thyme sprigs, garlic, and bay leaves; cook for 15 minutes or until deep golden brown, stirring frequently.
Remove from heat. Discard thyme sprigs and bay leaves.
Preheat broiler.
While onion is cooking, cut bell peppers in half lengthwise, discarding seeds and membranes. Place the pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and coarsely chop.
Preheat oven to 425°F.
Roll the dough into a 12 x 8-inch rectangle. Place the dough on a baking sheet coated with cooking spray. Top with the onion mixture and the chopped bell pepper. Sprinkle with black pepper. Bake at 425°F for 25 minutes or until the crust is golden brown. Cool slightly. Sprinkle with chopped thyme. Cut into 8 squares, and cut each square in half diagonally. Garnish with thyme sprigs, if desired.
Microwave Leche Quemada


Ingredients:
pecan pieces, butter, brown sugar, sweetened condensed milk, vanilla extract

Directions:
Butter an 8 x 8 square dish and set aside.
Place pecans on a baking sheet in a single layer and toast in oven on 350 degrees for about 2 minutes, just until they start to brown slightly.
Set pecans aside.
Put the butter in a microwave safe bowl and heat for 1 minute or until melted.
Stir in brown sugar and condensed milk.
Return to microwave and cook on high for 7 0r 8 minutes, stopping every 2 minutes to stir the mixture with a wooden spoon.
When 7 0r 8 minutes cooking time is up, take the mixture out on the microwave and beat with a wooden spoon until the mixture starts to thicken and lose it's glossy appearance.
Add vanilla and pecans to mixture and stir.
Pour mixture into the greased dish and allow to cool completely.
Slice into 1" squares and serve.
*Note - You can leave the pecans out completely or not put them into the candy mixture and instead add toasted pecan halves to the top of each square of candy before it cools.
Hamad M'rakad  ( Preserved Lemons )


Ingredients:
lemons, salt, water

Directions:
Juice 2 of the lemons and reserve the peel.
Make four cuts the lemons from top to bottom,leaving 1/4 inch uncut at each end.
Press the lemons between thumb and finger to open the cuts, rub in as much salt as possible.
Pack lemons into a clean jar.
Add the juice to the jar.
Save one piece of peel and add the rest to the jar, pack as tightly as possible.
Put the rest of the salt in the jar and top up with the water. Place the last piece of peel on the top. If there is any spoilage it will be only on the top piece of peel.
Seal and keep in a cool dark cupboard.
Invert the jars once a day till all of the salt has dissolved.
To use the lemons, remove the flesh, wash the salt from the peel. Once opened store in the fridge.
Graham Cracker Bars


Ingredients:
graham cracker, brown sugar, coconut, milk, butter, graham crackers

Directions:
Mix together the first 5 ingredients., Cook for 8 to 10 minutes, stir often., Line 9x13 pan with whole graham crackers laid 3 across and 5 rows down., Use 7.5 whole crackers., Cover with filling and a similar layer of crackers., Top with powdered sugar frosting and a few nuts., Refrigerate.
Chocolate Broiler Cake


Ingredients:
German cooking chocolate, butter, sugar, vanilla, flour, cornstarch, sugar, butter, powdered sugar, boiling water

Directions:
grease and line bottom of 8x8 inch pan with wax paper.
melt half the chocolate and set aside.
beat 1/2 cup sugar for 30 sec, add vanilla and beat till fluffy.
add egg yolks one at a time, beating well.
mix flour and cornstarch together, then stir into beaten mixture.
divide batter in half.
add melted chocolate to ONE half, stirring well.
wash beaters VERY WELL.
beat egg white in separate bowl until soft peaks form.
gradually add 1/4 cup sugar, beating till stiff peaks form.
divide egg whites in half and fold the halves, one at a time (chocolate second], into divided batters with a spatula. Batter may appear curdled at
this point but that is normal.
spread scant 1/2 cup of chocolate batter evenly in prepared pan.
Place pan approx 5 inches from flame in broiler and cook 1-2 minutes.
Spread scant 1/2 cup plain batter on top of cooked chocolate cake, bake under broiler flame 1-2 minutes.
repeat steps with remaining batter, trying to keep all additions 5 inches from flame. If this cannot be done simply reduce cook time by a few seconds for each additional layer.
When done you should have around 10 layers.
cool in pan 10 minutes, loosen side with butter knife, invert onto wire rack, remove wax paper and cool.
ICING DIRECTIONS.
melt together remaining chocolate and 3 tbsp butter.
Stir in powdered sugar until crumbly.
pour in enough boiling water to make drizzling consistency (about 1/4 cup].
cut cake and drizzle each piece with chocolate.
Garlic and Rosemary Grilled Snapper


Ingredients:
garlic, fresh rosemary, dried rosemary, fresh basil leaf, olive oil, sea salt, crushed red pepper flakes, fresh ground pepper, red snapper, lemons, lime

Directions:
Trim extra fins and tail off of your fish.
Sprinkle salt and pepper over the entire inside and outside of the fish.
Combine the first seven ingredients, and mix well.
I like to smash the herbs and spices in my mortar and pestle.
If you don't have a mortar and pestle, finely chop the ingredients together on your cutting board.
Stuff fresh herb and spice mixture into fish's cavity, rub any extra over both sides of the outer skin.
Top fish with lemon or lime slice (if using].
Grill whole fish for about 7 minutes on each side or until cooked through.
Remove fish from grill, and carefuly remove filets from bone to serve.
Spinach Corn Casserole


Ingredients:
frozen chopped spinach, margarine, butter, vinegar, salt, black pepper, parmesan cheese

Directions:
"Preheat oven to 400 degrees. Warm frozen spinach in a saucepan over medium heat. Drain excess liquid. Combine spinach, onion, and creamed corn in casserole dish. Melt 1 tbsp margarine and add to casserole dish. Add vinegar, salt, and black pepper. Mix ingredients together. Spread 1/2 cup of bread crumbs and 2 tbsp Parmesan cheese over top of casserole. Melt remaining margarine and drizzle over topping. Bake for 20 to 30 minutes."
Brick-Oven Pizza (Brooklyn Style)
Category: main-dish
By CDM68

This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer.

Ingredients:
1 teaspoon active dry yeast
¼ cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
½ cup no salt added canned crushed tomatoes
¼ teaspoon freshly ground black pepper
½ teaspoon dried oregano
3 tablespoons extra-virgin olive oil
6 leaves fresh basil, torn

Directions:
Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Prep time: 25 mins
Cook time: 6 mins
Total time: 16 hrs 31 mins
Yields: 2 pizzas

Calories: 144.8
Fat: 4.7 g
Saturated fat: 1.5 g
Carbohydrates: 19.4 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 5.8 g
Cholesterol: 6.8 mg
Sodium: 213.1 mg
Keto Pepperoni Pizza with Fathead Crust
Category: bread
By France C

Even though this pizza is low-carb and keto-friendly, the whole family will devour it! It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well.

Ingredients:
2 teaspoons yeast
2 tablespoons warm water
3 cups shredded part-skim mozzarella cheese, divided
1  large egg, lightly beaten
1 cup almond flour
1 teaspoon xanthan gum
⅛ teaspoon salt
¼ cup no sugar added pizza sauce (such as Rao's®)
2 ounces sliced pepperoni
1 pinch red pepper flakes to taste  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix yeast into warm water in a small cup, stirring to dissolve. Set aside. Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point. Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes. Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter. Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top. Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 slices

Calories: 335.6
Fat: 24.3 g
Saturated fat: 8.2 g
Carbohydrates: 8.5 g
Sugars: 1.8 g
Dietary fiber: 3.6 g
Protein: 22 g
Cholesterol: 77 mg
Sodium: 638.9 mg
Grilled Caribbean Chicken


Ingredients:
olive oil, red wine vinegar, garlic powder, salt, ground oregano, ground black pepper

Directions:
Rinse your chicken pieces in cold water and the juice of 2 limes.
Mix above ingredients in a small bowl, mixing well.
Cook chicken pieces on grill, about 20-25 minutes per side, basting chicken with sauce the last 5 minutes on each side.
Dangerous Chocolate Chip Cookies


Ingredients:
butter, margarine, white sugar, brown sugar, flour, eggs, vanilla, baking powder, salt, chocolate chips

Directions:
Cream together sugars and butter.
Add eggs, vanilla and mix well.
Add dry ingredients to the butter mixture except the chips and mix until well combined.
Add chocolate chips and mix just until incorporated.
Bake at 350 for approximately 10 minutes (ovens vary]. Cookies should be browned around the edges but not set in the center. Let cool and when hardened remove from pan.
If you desire a thinner cookie use less flour, if you prefer a denser cookie simply increase the flour by 1/4 cup.
Goombay Smash


Ingredients:
white rum, apricot brandy, pineapple

Directions:
Put all ingredients except pineapple spears in a blender and process until frothy. Serve over ice in a tall glass and garnish with pineapple spear.
NOTE: This colorful drink, which is a frothy pink because of the grenadine, is so smooth you can easily get smashed!