xiaoxl/recipe_data huggingface dataset:
Indian Butter Chicken (Chicken Makhani)
Category: world-cuisine
By RFalgout

Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.

Ingredients:
2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1  yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed

Directions:
Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture. Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly. Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute. Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat. Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth. Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Prep time: 30 mins
Cook time: 38 mins
Total time: 1 hr 8 mins
Yields: 4 servings

Calories: 552
Fat: 38 g
Saturated fat: 15.7 g
Carbohydrates: 22 g
Sugars: 7.4 g
Dietary fiber: 4 g
Protein: 33.2 g
Cholesterol: 142 mg
Sodium: 541.7 mg
Moroccan Fish Tajine


Ingredients:
parsley, russet potatoes, roma tomatoes, white mushrooms, asparagus, bell peppers, yellow onion, garlic cloves, sea salt, black pepper, chili powder, ginger powder, ras el hanout spice mix, extra virgin olive oil

Directions:
Finely chop parsley and garlic and put in medium bowl.  Add all spices and 2 tablespoons oil.  Toss together with hands.
Chop potatoes into 1/3 inch thick circles.  Chop tomatoes into quarters.  Chop onion into 6 wedges.  Chop bell peppers into large rings.  Trim asparagus.
Put all vegetables onto a large baking dish or tajine pan, there is no method to this just pile them on.  Drizzle the rest of the olive oil over the veggies.  At this point, take a little of all the spices used and lightly sprinkle over veggies (just a few pinches of each].
Take the whole trout and stuff a small handful of the parsley mixture into each (this should be about a third of the mixture for all the fish] .  Rub a little olive oil on the trout if you want to help it crisp the skin.
Take a third of the parsley mixture and evenly coat the veggies on the pan.  Lay the fish down on top of the veggies and cover the fish with the remaining parsley mixture.
Bake in a preheated 400°F oven for about an hour or until the fish is crisp on the outside and the veggies are browned and roasted.
Enjoy!
Daddy's Delicious Meatloaf (Abm) Bread Machine


Ingredients:
ground beef, ground turkey, ground pork, milk, onions, eggs, salt, black pepper, dry mustard, Worcestershire sauce, ketchup, brown sugar

Directions:
Break up the meat.
Place all ingredients into bread machine and start on quick bread/cake cycle.
When machine is done mixing, pause the machine, remove the paddle, and smooth the loaf down if you like.
Mix the topping ingredients (3/4 cup ketchup with 3 Tablespoons brown sugar] together.
Pour topping over the top of the meatloaf.
When done baking, use a spatula and/or fork to remove the loaf from the pan.
This can be made in the oven. Bake at 350 degrees Fahrenheit for 1 hour.
Hearty Country Meatloaf with Sour Cream Gravy


Ingredients:
milk, butter, mushroom, onion, garlic, ground beef, ground pork, eggs, ketchup, Worcestershire sauce, dried marjoram, thyme, bacon, fresh parsley, flour, sour cream

Directions:
Tear the bread into small pieces and soak in a large mixing bowl with the milk while you prepare the rest of the loaf.
Melt the butter in a small skillet and saute the mushrooms, onion and garlic until soft, about 3 minutes.
Let cool.
Mix the vegetables and meat into the bread mixture with your hands.
Add the eggs, ketchup, Worcestershire sauce, marjoram, thyme, salt and pepper; mix by hand in a circular motion.
Form into a free-form 9" x 5" loaf.
Drape with the bacon and place on a greased rack in a broiler pan.
Bake in a preheated 375 degree F oven for about 1 hour and 15 to 30 minutes, or until browned and meat is cooked through.
Lift off the rack and keep warm while making the gravy.
Pour 1/4 cup of the pan drippings into a small saucepan.
Stir flour into the drippings until smooth.
Cook, stirring, over medium heat 3 minutes.
Gradually stir in the stock and bring to a boil.
Reduce the heat and cook until thickened.
Stir in the sour cream; heat through but do not boil.
Season with salt and pepper.
Transfer to a heated sauce boat and sprinkle with parsley.
Corn Chowder - Fast and Great
Category: soups-stews-and-chili
By JNICKEL

This is a velvety and delicious corn chowder with potatoes and bacon. Two kinds of cheese are stirred in at the last minute, giving this soup an unforgettable flavor.

Ingredients:
5 slices bacon, diced
1 large onion, chopped
4  potatoes, peeled and cubed
5 cups chicken broth
½ teaspoon dried oregano
salt and pepper to taste
1 (11 ounce) can cream-style corn
1 (10 ounce) can whole kernel corn, drained
½ cup heavy cream
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese

Directions:
In a large pot over medium heat, cook and stir the bacon until crisp, about 10 minutes. Drain off grease, leaving about 1 tablespoon in the pot. Break the bacon into pieces in the pot. Place the onion in the pot, and cook until transparent, about 5 minutes. Mix in the potatoes, and cook until they begin to turn translucent, about 10 minutes more. Stir in the chicken broth, and season with oregano, salt and pepper. Bring to a boil over high heat, then cover, and simmer over low heat until the potatoes are soft, about 30 minutes. Pour in the cream-style corn and whole kernel corn, and cook for 10 more minutes. Stir in the cream, Monterey Jack cheese, and Cheddar cheese over low heat until the soup is hot and the cheeses have melted. Do not boil. Remove from the heat, and serve.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 343.9
Fat: 17.1 g
Saturated fat: 9.5 g
Carbohydrates: 37.7 g
Sugars: 3.9 g
Dietary fiber: 4.5 g
Protein: 12.4 g
Cholesterol: 53.9 mg
Sodium: 455.5 mg
Apricot Glazed Pork Tenderloin


Ingredients:
salt, ground black pepper, pickled ginger, fresh ginger, tamari soy sauce

Directions:
Heat oil in a large skillet over medium-high heat.
Add pork, season lightly on one side, and sear about 2 minutes per side, until nearly cooked through.
Add apricot preserves, tamari sauce and ginger and bring to a simmer.
Simmer 5-10 minutes, until pork is cooked through and sauce reduces (if you like thicker sauce, remove pork once it is fully cooked to a covered dish and then keep cooking sauce, raising the temp a bit higher, until it has reduced to your liking, or add some cornstarch and cook till thick].
The Best Vegetarian Chili in the World
Category: soups-stews-and-chili
By calead910

Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!

Ingredients:
1 tablespoon olive oil
½ medium onion, chopped
2  bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2  green bell peppers, chopped
2  jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
¼ cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Directions:
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

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

Calories: 390.6
Fat: 7.9 g
Saturated fat: 1.1 g
Carbohydrates: 58.7 g
Sugars: 11.6 g
Dietary fiber: 18.1 g
Protein: 28.2 g
Sodium: 2571.2 mg
Unfried French Fries


Ingredients:
potatoes, parmesan cheese

Directions:
Preheat oven to 425 degrees.
Wash and pat dry the potatoes.  Cut into 1/4" thick strips.  Put the potatoes in a bowl and toss with dressing and Parmesan cheese.
Arrange in a single layer on a baking sheet.  Spray with Pam.
Bake 12 minutes.  Turn over and bake 12 minutes more or until golden brown.
Lobster Mac & Cheese by Ina Garten


Ingredients:
kosher salt, cavatappi pasta, elbow macaroni, milk, milk, unsalted butter, all-purpose flour, gruyere cheese, gruyere cheese, extra-sharp cheddar cheese, extra-sharp cheddar cheese, fresh ground black pepper, nutmeg, mustard powder

Directions:
Directions.
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and mustard powder then cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Eggplant Rolls filled with Basil and Cheese


Ingredients:
onion, olive oil, garlic, tomatoes, sugar, eggplant, mozzarella cheese, boursin cheese, basil leaves, olive oil, fresh basil leaf

Directions:
For sauce: Cook onion in oil over moderately-low heat, stirring, for 3 minutes.
Stir in garlic and cook, stirring, until onion is softened.
Add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes.
Puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened.
Make rolls: Preheat broiler.
In a bowl, stir together mozzarella, goat cheese and shredded basil.
Pat eggplant dry.
Arrange 1 layer of eggplant in a baking pan and brush with some of the oil.
Broil 4 inches away from heat source for 3-4 minutes, or until golden.
Turn, brush with remaining oil, and broil 3-4 minutes more.
Transfer to a large platter to cool.
Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1 inch border at the wide end and, beginning at the narrow end, roll up jelly roll fashion.
Arrange rolls, seam side down, in a oiled pyrex baking dish just large enough to hold rolls in one layer and broil for 3 minutes or until cheese is just melted and bubbling.
Transfer to serving plates, spoon sauce over and garnish with basil.
Pumpkin Seeds With Worcestershire and Garlic


Ingredients:
butter, Worcestershire sauce, garlic powder

Directions:
Remove pumpkin seeds from pumpkin and pat dry with a paper towel. It is not necessary to rinse the seeds; they will be more flavorful without being rinsed.
Combine all the ingredients in a bowl and toss well to mix.
Spread seeds in a single layer on a nonstick baking sheet.
Bake at 250 degrees for 1 1/2 hours.
Five-Spice Duck Breasts With Vegetable Sticks


Ingredients:
green beans, carrots, zucchini, snow peas, duck breasts, Chinese five spice powder, clear honey, ketjap manis, red chile, garlic clove

Directions:
Cut all the vegetables into to thin sticks, about the same size as the beans. Drop the beans into a pan of boiling water and bring back to the boil.
Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don't cut through the meat.
Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
Turn the breasts over and cook them for another five minutes, or a little longer if you don't like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables.
Spoon over any remaining glaze and serve immediately.
Lone Star Pot Roast (Dutch Oven or Crock Pot)


Ingredients:
boneless beef chuck roast, tomatoes, green chilies, beef bouillon granules, sugar, cold water, all-purpose flour

Directions:
In a Dutch oven, brown roast in oil.  Combine tomatoes, chilies,taco seasoning, bouillon and sugar; pour over the roast.  Cover and simmer 2 to 2 ½ hours or until the meat is tender.
Remove roast to a platter and keep warm.  For gravy, pour 2 cups pan juices into a saucepan.
Combine the cold water and flour;  stir until smooth.
Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minute  Slice roast.
Serve with gravy.
Serves 6 to 8.
Simple Hot and Sour Soup
Category: soups-stews-and-chili
By Chelsea

This is a simple, yet flavor-packed Chinese soup. Tofu is simmered with bamboo shoot, shiitake mushrooms, cloud ear mushrooms, ham, and eggs in a hot and sour soup base. Garnish soup with cilantro or spring onions.

Ingredients:
1 ¾ ounces dried shiitake mushrooms
1 ounce dried cloud ear mushrooms
½ (12 ounce) package silken tofu, cut into 1/2-inch cubes
1 (8 ounce) can bamboo shoots, cut into thin matchstick-size pieces
2 teaspoons vinegar
1 teaspoon ground white pepper
10 fluid ounces chicken stock
2 ounces cooked ham, thinly sliced
1 teaspoon soy sauce
1 teaspoon Shaoxing cooking wine
salt to taste
2 teaspoons corn flour
2 teaspoons water
2  eggs, beaten
1 teaspoon sesame oil

Directions:
Place shiitake mushrooms and cloud ear mushrooms in a bowl of water; soak until softened, about 30 minutes. Drain and finely chop the mushrooms. Bring a pot of water to a boil; add tofu and cook for 1 minute. Remove using a slotted spoon and place in a bowl. Bring water back to a boil and add bamboo shoots; cook for 1 minute. Drain and set bamboo shoots aside. Mix vinegar and white pepper together in a bowl. Bring chicken stock to a boil in a large saucepan. Add bamboo shoots, mushrooms, and ham; return to a boil. Add tofu, soy sauce, Shaoxing wine, and salt; bring back to a boil. Mix corn flour and water together in a bowl until dissolved; stir into chicken stock mixture until soup starts to thicken. Drizzle beaten eggs into soup, stirring gently to form cooked egg clumps, 2 to 3 minutes. Stir vinegar-pepper mixture into soup and drizzle in sesame oil.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 servings

Calories: 185.3
Fat: 8 g
Saturated fat: 2.2 g
Carbohydrates: 19.4 g
Sugars: 2.2 g
Dietary fiber: 7.4 g
Protein: 11.8 g
Cholesterol: 101.1 mg
Sodium: 573.5 mg
Portuguese Beans With Rice


Ingredients:
dried white beans, chorizo sausage, arborio rice, bacon, onion, olive oil, tomatoes, garlic cloves, bay leaf, fresh parsley, red pepper flakes, salt, pepper

Directions:
Soak the beans overnight for at least 6 hours.  Drain them and put them into a pot, covering them with cold, lightly salted water.  Add in the chorizo.  Cover and bring to a boil then lower the heat and allow to simmer for about an hour until the beans are tender but not overcooked.
While the beans are cooking, prepare the rice by boiling it in lightly salted water and straining once al dente.  (Or you could use your rice cooker].  Set the rice aside.
Peel the onion and garlic and chop together with the bacon. Saute them  together in a pan with the olive oil.  Clean the tomatoes, removing their seeds, and dice them, then add them to the saute pan.
Add the bay leaf, parsley, salt and pepper to the pan, as well as the red pepper flakes if you are using.  Allow to cook on medium heat until the onions are fully cooked.
Add the rice to the pan, keep stirring, allowing the rice to soak up all the flavours in the pan for a minute or two.
Put the rice mixture into a bowl and stir in the drained beans and chorizo.  Enjoy!
Grandma Caddell's Hot Cakes


Ingredients:
flour, sugar, baking powder, eggs, vanilla, milk

Directions:
Mix all dry ingredients in a med. size bowl.
Then add enough milk and stir until smooth.
Add eggs.
Add vanilla.
Stir again.
If needed, add more milk. The batter should be a bit on the thin consistency side.
Let these set for about 5 min, and they will thicken a little.
Drop batter on either a ungreased griddle, or a non stick fry pan on medium heat.  The first pancake is always the test to see if your pan is on the right heat.  You can make these any size you want, but grapefruit size is the way grandma always made them.
This recipe can also be halved. And, these freeze up great!  I freeze them for my family for a quick breakfast, or after school snack.
No Tomato Chili
Category: soups-stews-and-chili
By GOZMURPH

This chili has a great kick to it, and for those of you who don't like chunky tomatoes, this one's for you! (It's great if you like tomatoes too!)

Ingredients:
2 ½ pounds lean ground beef
salt to taste
1 medium onion, chopped
1  green bell pepper, seeded and chopped  (Optional)
3 cloves garlic, pressed
¼ cup Worcestershire sauce
5 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
2 (12 ounce) bottles chile sauce
1 (14 ounce) can beef broth
2 cups shredded Cheddar cheese
¼ cup chopped jalapeno pepper  (Optional)

Directions:
Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes. Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 900.3
Fat: 56.4 g
Saturated fat: 25.7 g
Carbohydrates: 40.8 g
Sugars: 3.3 g
Dietary fiber: 10.3 g
Protein: 56.9 g
Cholesterol: 190.2 mg
Sodium: 1108.7 mg
Warm Brie and Chutney Appetizer Triangles


Ingredients:
pecan halves, butter, margarine, Major Grey chutney

Directions:
In a small bowl, mix pecans with butter.
Lay crêpes on a counter in a single
layer, pale side up. Spread each crêpe with about 2 tablespoons chutney. Thinly slice cheese, including rind, and cut into about 1-inch lengths.
Distribute cheese evenly over crêpes. Gently fold each crêpe in half over filling, then in half again to make a triangle.
Set filled crêpe triangles slightly apart on a 12- by 15-inch baking sheet. Lay 2 or 3 pecan halves on each crêpe.
Bake in a 400° regular oven or 375° convection oven until cheese melts and nuts are lightly toasted, 6 to 9 minutes. With a wide spatula, transfer crêpes to plates.
Blue Cheese-Stuffed Turkey Burgers


Ingredients:
poultry seasoning, blue cheese, olive oil

Directions:
In a large bowl, combine turkey and poultry seasoning. Mix well to combine. Shape mixture into 12 patties, each about 1 inch thick. Press blue cheese into the center of 4 of the patties, covering cheese with turkey.
Heat oil in a large skillet or griddle over medium-high heat. Add turkey burgers and cook 4 to 6 minutes per side, until cooked through.
Serve the cheese-stuffed burgers with this meal and refrigerate remaining burgers until ready to use. Serve burgers on rolls.
Stuffed Eggs


Ingredients:
lemon juice, Tabasco sauce, mayonnaise, all-purpose flour, egg, fresh parsley sprig

Directions:
Cut the eggs in half lengthwise, scoop out the yolks, and push the yolks through a fine strainer in a small bowl.
Mash the sardines with a fork and add to the egg yolks.  Stir in the lemon juice, Tabasco, and mayonnaise.  Season with S&P.
Spoon the filling into the egg white halves, mounding it up well.  Dip each egg half into the flour, then into the egg, then into the bread crumbs.
Heat the oil to 350° and deep-fry the egg  halves for 2 minutes.  (I could do four at a time] until golden brown.  Drain on paper towels and serve hot, garnished with parsley sprigs.
Masala Chicken


Ingredients:
chicken, water, onions, green cardamoms, cloves, cinnamon stick, salt, garam masala powder, black pepper, green chilies, fresh coriander leaves, ginger, garlic

Directions:
Grind the ingredients for the paste and keep aside., Heat oil in a non-stick wok., Once its hot, toss in the cinnamon, cardamom and cloves., Saute for 30 seconds., Add the onion and stir-fry until it turns golden brown., Add the chicken and fry for 5 minutes., Then, add the ground paste., Fry till the masala leaves the sides of the wok and the oil floats on top., Add salt and water., Cook the chicken until it is tender and the gravy thickens., Add the pepper and garam masala powders., Mix well and serve hot with naan or rotis or kulchas., Enjoy!
Simple Whipped Shortbread


Ingredients:
butter, icing sugar, salt, vanilla, all-purpose flour, cornstarch

Directions:
Line baking sheet with parchment paper.
Preheat oven to 275 degrees Fahrenheit.
In a large bowl, whip butter, sugar and salt untill fluffy.
Add vanilla and almond extracts.
Stir in flour and cornstarch a bit at a time to incorporate.
Form into two thick ropes, rolling on wax paper.
Refrigerate 30 minutes; they will be firm and easy to slice into coins.
Bake slices until they just begin to turn golden on the bottom.
I added chocolate chips to half, and they were nice too.