xiaoxl/recipe_data huggingface dataset:
Curried Mixed Vegetables


Ingredients:
carrots, yukon gold potato, zucchini, onions, red chilies, ground coriander, ground turmeric, fresh ginger, tomatoes, cilantro, edamame, plain nonfat yogurt, fresh lemon juice, kosher salt

Directions:
In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
Stout Slow Cooker Corned Beef and Veggies
Category: main-dish
By RayPappy Bailey

A slow cooker recipe for some traditional-style Irish corned beef and cabbage that smells as good as it tastes. Sweet potatoes are added for those whose diet prefers them.

Ingredients:
1 ½ (12 fluid ounce) cans or bottles Irish stout beer (such as Guinness®), divided
1 (4 pound) corned beef brisket
1 ½ cups brown sugar
3  sweet potatoes, cut into chunks
1 head cabbage, cored and coarsely chopped
2 large sweet onions, chopped
6 large carrots, chopped
3  red potatoes, cut into chunks

Directions:
Pour 1 bottle Irish stout beer into a slow cooker. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer. Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker. Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 16 servings

Calories: 289.1
Fat: 9.9 g
Saturated fat: 3.3 g
Carbohydrates: 39.1 g
Sugars: 20.7 g
Dietary fiber: 5.2 g
Protein: 12.3 g
Cholesterol: 49.7 mg
Sodium: 638.6 mg
Mouth-Watering Oven-Fried Fish


Ingredients:
lemon juice, skim milk, 1% fat buttermilk, garlic, white pepper, salt, onion powder, lemon

Directions:
Preheat oven to 475°F.
Wipe fillets with lemon juice and pat dry.
Combine milk, hot pepper sauce, and garlic.
Combine pepper, salt, and onion powder with cornflake crumbs and place on a plate.
Let fillets sit in milk briefly.
Remove and coat fillets on both sides with seasoned crumbs.
Let stand briefly until coating sticks to each side of fish.
Arrange on lightly oiled shallow baking dish.
Bake 20 minutes on middle rack without turning.
Cut into 6 pieces.
Serve with fresh lemon.
Carrot Zucchini Walnut Cake


Ingredients:
carrots, zucchini, sugar, dry sweetener, water, water, ground flax seeds, walnuts, all-purpose flour, ground cinnamon, ground nutmeg, salt, baking soda

Directions:
Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting]. It should make a gooey mixture.
In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
Mix in flour, spices, salt, and baking soda.
When well combined, add the carrots, zucchini and walnuts.
Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.
Avocado Banana Smoothie


Ingredients:
avocado, banana, milk, sugar

Directions:
put avocado, banana, milk, sugar,put  in to a blender., mix the ingredients with blender and ENJOY :].
Nobody Will Guess Peach Cobbler


Ingredients:
sugar, flour, egg, butter

Directions:
Place the fruit in a buttered 8 X 8 inch baking dish.
Cut each slice of bread into five stripe.  Place the strips onto the fruit.
In a separate bowl, mix the sugar, flour, egg, and melted butter.  Pour this mixture evenly over the bread and fruit.
Bake at 350 degrees for 30 to 35 minutes or until golden brown.
Garlic Bologna Sandwich With Serrano Mayonnaise


Ingredients:
Hellmann's mayonnaise, parsley, fresh thyme sprig, garlic powder, spicy brown mustard, fine sea salt, white pepper, romaine lettuce leaves, aged cheddar cheese, stuffed green olives, pickled cucumbers, daikon radish, cilantro, champagne vinegar, extra virgin olive oil, kosher dill pickles

Directions:
In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper.
Toast bread and spread Serrano Mayonnaise. Add lettuce, cheese, red onion, garlic bologna, sliced tomato and lettuce.
Slice sandwiches in half and place on plates.
Cucumber Salad.
In a bowl combine green olives, cucumbers, daikon, cilantro, vinegar,  olive oil and toss salad. Season to taste with fine sea salt and white pepper. Place salad in small bowl.
Garnish plates with a sliced Kosher Dill Pickle.
Margarita De Sandia


Ingredients:
sugar, water, watermelon, fresh lime juice

Directions:
Bring sugar and water to a boil in a medium saucepan, stirring until sugar dissolves; boil 1 minute. Remove from heat; cool.
Process watermelon in a blender until smooth. Combine all ingredients, and shake well.
Fireballs


Ingredients:
butter, walnuts, dark rum, sugar

Directions:
Melt chocolate and butter in a small saucepan over low heat., Stir in walnuts, rum and TABASCO brand Pepper Sauce and mix well., Refrigerate mixture about 15 minutes., Shape into 1-inch balls, then roll in sugar to coat., Store in refrigerator.
Apple Crumble


Ingredients:
granny smith apples, sugar, all-purpose flour, butter, margarine, cinnamon, salt

Directions:
Preheat oven to 400°F, Place sliced apples in a greased 13" X 9" dish., Sprinkle 1/2 cup of sugar and 1/2 tsp of the cinnamon over fruit., In a medium bowl, stir together flour, remaining 1/2 tsp cinnamon, and salt., Rub butter into flour until mixture resembles breadcrumbs., Stir in remaining 1/2 cup of sugar., Sprinkle over fruit., Bake at 400 F for 30-45 minutes, or until top is lightly browned.
Frozen French Toast


Ingredients:
eggs, sugar, salt, nutmeg, vanilla, milk

Directions:
Beat all but the bread in a large bowl., Dip each slice of bread in mixture so it absorbs as much as possible., Brown on both sides in margarine over moderate heat., Cool., Freeze in single layer on greased cookie sheet overnite., Stack and wrap in foil and return to freezer until ready to use., To heat place slice in toaster until hot.
Mandarin Orange Muffins


Ingredients:
flour, baking powder, baking soda, salt, light brown sugar, sugar, mandarin orange, butter, buttermilk, vanilla, eggs, dried sweetened cranberries, sugar

Directions:
Mix dry ingredients.
Mix wet and ingredients and add to dry, and fold in with spatula.
Fold in fruit.
Add to tins (greased].
Sprinkle with sugar.
Bake at 375°, 20-25 min.
NOTE: I use texas-sized muffin tins.
This makes 6, and I have enough batter leftover for two muffins.
It freezes beautifully.
Simple Tuna Curry With Rice


Ingredients:
butter, onion, garlic cloves, red bell peppers, green bell pepper, salt, curry powder, flour, milk, tuna, tuna

Directions:
Start the rice cooking.
Over low to moderate heat, saute onion, garlic, and your vegetable of choice in butter. (If you use tuna packed in oil, you can drain the oil and use that to saute the onions.]
Season with salt and curry powder and continue to saute until veggies are tender.
Stir flour into vegetables until it coats them and combines with the butter/oil.
Over moderate heat, add enough of the milk to cover the vegetables, and stir to create a smooth sauce.  As the milk begins to heat, the butter/flour mixture that was coating the vegetables will begin to blend with and thicken the milk.  Once it becomes thick, add half of the remaining milk, and continue stirring until it again heats to the thickening point.  Then add the rest of the milk, stir again, and allow to come to the thickening point for the last time.  (This process is a bit difficult to describe, but not hard to do.  Adding the milk at little at a time and stirring to keep it smooth as you go keeps the sauce from forming lumps and prevents scorching.  You can also do this step over low heat, in which case you don't have to stand right over the pot stirring constantly, but it's still good to add the milk in stages, and stir regularly.].
Once the sauce is heated, add the tuna, and bring back to simmering.  If the tuna is packed in oil, drain the oil (which you may have used in step one].  If it's packed in water, you can just dump the whole can into the sauce, water and all.
Serve tuna curry over rice.  A green veggies side is nice (steamed asparagus or broccoli, cucumbers in vinaigrette, green salad, or peas].
Taco Salad III
Category: salad
By Melanie

This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.

Ingredients:
16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1  red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1  avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

Directions:
Prepare the ground beef as directed by   package and set aside. In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well. Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

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

Calories: 945.3
Fat: 60.7 g
Saturated fat: 16 g
Carbohydrates: 75.7 g
Sugars: 17.7 g
Dietary fiber: 11.9 g
Protein: 27.3 g
Cholesterol: 72.3 mg
Sodium: 1682 mg
Easy Creole Okra and Shrimp
Category: meat-and-poultry
By jrchef

This recipe is quick easy and delicious. Spoon over white rice and enjoy.

Ingredients:
2 tablespoons olive oil
1  green bell pepper, chopped
1 small onion, chopped
2 (14.5 ounce) cans diced tomatoes
3  cooked andouille sausage, cut into quarters
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons Cajun seasoning, or to taste
2 teaspoons salt
2 pounds peeled and deveined medium shrimp (30-40 per pound)

Directions:
Heat the olive oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and simmer for 10 minutes, then add the okra, sausage, Cajun seasoning, and salt. Cover and cook for 30 minutes.  Stir in the shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 8 to 12 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 205.2
Fat: 7 g
Saturated fat: 1.4 g
Carbohydrates: 10 g
Sugars: 3.6 g
Dietary fiber: 2.7 g
Protein: 25.5 g
Cholesterol: 175.3 mg
Sodium: 1163.1 mg
Cheesiest Potato Casserole


Ingredients:
garlic cloves, garlic clove, unsalted butter, gruyere cheese, parmesan cheese, heavy cream, low sodium chicken broth, fresh thyme, nutmeg, salt, fresh ground pepper, russet potatoes

Directions:
Adjust oven rack to middle position and heat oven to 350 degrees. Use cut side of halved garlic to rub sides and bottom of 2 quart sallow baking or gratin dish. Allow garlic in dish to dry briefly, about 2 minutes, then coat dish with softened butter. Combine cheeses in small bowl.
Bring minced garlic, cream, broth, thym, nutmeg, salt, and pepper to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until liquid is reduced to 2 1/2 cups, about 5 minutes. Remove from heat and gently stir in potatoes.
Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese, add remaining potato mixture, and press with spatula to compact. Press bread pieces into casserole. Bake 40 minutes. Sprinkle remaining cheese on top and continue baking until golden brown and bubbling, 25-30 minutes. Remove from oven and allow to rest for 20 minutes before serving.
Can be made 24 hours ahead (leave off bread] and refrigerated up to 24 hours. WHen ready to bake, add bread topping and bake according to recipe. Can be doubled and baked in two 2 quart baking dishes.
Berry Cream Crumble


Ingredients:
strawberries, blueberries, raspberries, blackberry, flour, sugar, eggs, sour cream, salt, sugar, flour, butter

Directions:
Preheat oven to 350 degrees.
Layer the berries in a lightly greased 9x13 baking dish. Combine 2/3 c flour, 2 cups sugar, eggs, sour cream, and salt in a medium bowl and mix well. Pour over the fruit.
Mix 1 cup sugar and 1 1/2 cups flour in a separate bowl. Add the cubed butter and mix with your hands until crumbly. Sprinkle over the batter.
Bake at 350 degrees for 50 to 55 minutes or until brown and set.
Serve hot.
Top with vanilla ice cream, if desired.
Refrigerate any leftovers.
Med Style Potato Salad (No Mayo)


Ingredients:
new potatoes, sun-dried tomato, lemon juice, olive oil, garlic clove, sea salt, green onions, black olives, fresh ground black pepper, fresh herbs

Directions:
Bring a pot of water to a steady boil, season with a pinch or two of salt.  Add the potatoes and cook for about 12-15 minutes, check them after 10 minutes to see how they're doing.
Meanwhile whisk together the lemon juice, olive oil, salt and pepper, and garlic is using.
Once the potatoes are cooked, cool them off fully in either an ice water bath or by running under cold water.  Drain and pat them dry.
Add the potatoes, green onions, sun-dried tomatoes, black olives and herbs into a mixing bowl and mix gently (I find my hands work best here].  Adjust seasoning and serve, best at room temperature.
Kadju Badun ( Sri Lankan Deviled Cashews)


Ingredients:
cashews, paprika, turmeric, salt, water, chili powder

Directions:
Combine the cashews, paprika, turmeric, salt and water together in a bowl and let stand for 1 hour.
Heat the vegetable oil in a skillet and fry the cashews until they're browned evenly.
Remove from the oil, drain on paper towels and let cool slightly.
In a plastic zipper bag, combine the chili powder and garlic salt to taste; toss the nuts around in the mixture and serve.
Awesome Pinto Beans


Ingredients:
pinto beans, salt, pepper, onion, celery, carrot, ham, bacon

Directions:
Tip: When shopping for pinto beans if not in bulk,always check the color!, Very important!  they should be pinkish or tan, the lighter the better!, Wash and wash., Preboil then drain,cook slow about 3 hours,stir often., Use black coffee in place of adding water at least 2 times.
Homemade Watermelon Jelly


Ingredients:
watermelon, lemon juice, lemon zest, sugar, sugar

Directions:
Prepare jars and lids by boiling in water for about 10 minutes.
Using the red part of the watermelon, remove the seeds and cube. Place in a blender or food processor and blend well. The four cups of cubed watermelon should yield 2 cups of juice/puree, add or remove juice to equal 2 cups. At this point the juice can be strained, I don't strain my juice.
Juice lemons to get 3 tablespoons, fresh squeezed is best. Bottled is not as good tasting but will work. Add the zest of one lemon to the lemon juice, the amount of zest is approximate for a lemon, set aside. The zest can be optional, so don't worry about it if you are using bottled lemon juice.
In a separate container mix 1/2 cup of white granulated sugar with the package of dry no sugar pectin, I use 100% Natural Sure Jell Premium Fruit Pectin (1.75 ounces per package or 4 tablespoons]. Open another box, measure and add 1 tablespoon additional, mix sugar and pectin well, set aside.
Measure out the other 3 cups of sugar in a separate container, and set it aside, close to the cooking area.
Pour the 2 cups of watermelon juice/puree into a large stainless steel pot (Dutch Oven size].  Add 3 tablespoons of lemon juice and zest to the watermelon juice.
Stir in the sugar pectin mixture and bring to a hard boil. The heat will be on medium high to high at this point (depending on your stove]. I like to use a whisk to constantly stir the mixture until it boils. Reaching the boiling stage should take between 5-10 minutes, keep stirring.
Add the remaining 3 cups of sugar and bring back to a hard boil, stirring or whisking constantly for about 1-2 minutes. Remove from heat.
Fill prepared jars about 1/4 inch from the top. Wipe the rim of jars and place lids and rings to the jars. Seal in prepared jars, approximately (8] 1/2 pint jars, (16] 1/4 pint jars, or (4] pint jars.
Place filled jars in a boiling hot water bath with about 1 inch of water covering the top of the jars. If you do not have a canner use a large stock pot with a towel in the bottom. Do not let the jars touch. Boil gently for about 10 minutes. Remove jars and set away from draft to cool. I place towel lined cookie sheet in the cold oven and let the jars cool in the oven with the door closed. Make sure that the jars have sealed before storing.
The jelly is good for about 12 months, but is best the first 6 months. The color and consistency may change the longer it is stored. Use as you would with any other jelly, this is a great icing for a yellow cake.
Optional: If you are making several batches and you want them a little different, add whole spices (allspice, cinnamon, cloves, ginger etc.].
Shrimp Cocktail With Kiwi Daiquiri Guacamole


Ingredients:
jumbo shrimp, kiwi fruits, avocado, key lime juice, white rum, sweet onion, cilantro, garlic clove, sugar, salt, black pepper

Directions:
Mash pieces from kiwifruits, avocado, lime juice and rum in medium bowl, leaving some lumps.
Stir in tomato, onion, cilantro, garlic, sugar, salt and pepper.
Spoon 2/3 cup into chilled martini glass.
Arrange 6 shrimp around the rim, serve immediately.
Gluten Free Peach Banana Bread


Ingredients:
tapioca flour, baking powder, cinnamon, salt, eggs, coconut oil, bananas, pure maple syrup, honey, vanilla extract

Directions:
Pre heat oven to 350°.
Grease and flour a 9 x 3 loaf pan.
Mix all dry ingredients in a large bowl.
In another bowl mix all wet ingredients, except peaches.
Add wet ingredients to the dry ingredients.  Mix until well blended.
Gently fold in the peaches.
Pour into prepared pan.  Place pan on center rack of oven. Bake for 55 to 60 minutes, until tooth pick inserved into center comes out clean.
Let sit in pan on cooling rack at least 15 minutes before slicing.
Easy 3-Ingredient Cheese Pinwheels
Category: appetizers-and-snacks
By superchef

This is my go-to finger food for any party - it's super quick and easy to make and all you need is puff pastry, cheese, and herbed cream cheese.

Ingredients:
½ (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) container cream cheese with herbs
6 ounces sliced Swiss cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll. Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet. Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 24 pinwheels

Calories: 116.3
Fat: 8.9 g
Saturated fat: 4.4 g
Carbohydrates: 5.6 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 3 g
Cholesterol: 15.6 mg
Sodium: 93.2 mg
Mole con chica pollo


Ingredients:
chili pepper, cheddar cheese, Knorr chicken bouillon, dried oregano, chili powder, cumin, cinnamon, garlic

Directions:
Wash and remove gizzards and livers from cavities of hens.
Place innards in a small saucepan add water to cover by 1 inch, boullion, oregano, chile powder, cumin, cinnamon and garlic.
Bring to a boil, reduce heat, and simmer.
Dry hens and sprinkle with salt and pepper, inside and out Remove chili peppers from can, put liquid from can into broth along with any left over chilis, chopped.
Place cheese inside of chili peppers and stuff inside hen.
Tuck wings, secure cavity with pin (I use turkey lacers] place in a deep oven going pan so that they fit snugly.
Remove broth from heat and strain Replace broth in pan, add Mole sauce.
Stir until smooth.
Pour Sauce over hens.
Bake,uncovered, basing with sauce every 20 minutes until done, about 1 1/2 hours.
Serve with tortillas, beans and pass the extra sauce.
Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio)
Category: appetizers-and-snacks
By Kim's Cooking Now

I learned how to make these from my Italian mother-in-law.  She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc).  I usually just have them on the dinner table in a relish tray as a side dish to any meal.

Ingredients:
1  red bell pepper
1  yellow bell pepper
1  orange bell pepper
¾ cup extra-virgin olive oil
1 clove garlic, minced
5 leaves fresh basil leaves, finely sliced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium. Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag. Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers). Remove cooled peppers from bag and scrape off charred skins.  Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 270.3
Fat: 28.2 g
Saturated fat: 3.9 g
Carbohydrates: 4 g
Sugars: 1.8 g
Dietary fiber: 0.8 g
Protein: 0.7 g
Sodium: 195.5 mg
Fruit With Lime and Chiles


Ingredients:
lime, salt, chili powder

Directions:
"Divide fruit between 2 cups or bowls, squeeze juice from lime over fruit and sprinkle with salt and chile powder to taste and toss lightly."
Gotham Rib Steak


Ingredients:
salt, pepper, extra virgin olive oil

Directions:
Bring a 32-oz. rib steak to room temperature for 2 hours before cooking.
Pre-heat oven to 350°F.
Brush both sides of steak with extra-virgin olive oil.
Sprinkle both sides generously with Kosher salt.
Place steak in a broiling pan.
Switch oven to broiler setting at high heat.
Sear one side of the steak for 3 minutes to achieve a char that will seal in juices.
Use tongs to flip steak to sear the other side for 3 minutes (avoid using a fork and poking holes in the steak].
After searing both sides, continue broiling an additional 15 minutes on high heat for a medium rare finish.
Remove from oven and transfer to a platter. Before serving, let steak rest 15 minutes, allowing the juices to circulate internally.
Creamy Broccoli and Cheese


Ingredients:
milk, sharp cheddar cheese, cream cheese, broccoli

Directions:
In a blender, combine dressing mix with cream cheese and milk; blend until smooth.
Pour over broccoli in 9-inch baking dish; stir well.
Top with cheese.
Bake at 350°F for 25 minutes or until cheese is melted.