xiaoxl/recipe_data huggingface dataset:
Fresh Asparagus, Tomato, and Feta Salad
Category: salad
By Locally Grown

This is a fresh summer salad with a light dressing inspired by Mediterranean and Asian flavors.

Ingredients:
½ cup rice vinegar
1 tablespoon white sugar
1 teaspoon sea salt
½ teaspoon sesame oil
2 tablespoons olive oil
¾ pound asparagus - cut into 1-inch pieces, cooked and drained
1 (4 ounce) container crumbled feta
1 large tomato, diced
1  green onion, diced
2 tablespoons chopped cilantro

Directions:
Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 142.7
Fat: 10.9 g
Saturated fat: 4.2 g
Carbohydrates: 7.8 g
Sugars: 5.7 g
Dietary fiber: 1.9 g
Protein: 5.1 g
Cholesterol: 20.1 mg
Sodium: 608.5 mg
Beans & Rice


Ingredients:
black beans, frozen whole kernel corn, long grain rice, salsa, tomato juice, oregano, cumin

Directions:
Combine all ingedients.
Bake 1 1/4 hours at 375 or until rice is tender.
Freeze leftovers.
I serve this with a poached egg on top, additional salsa, sour cream and tortilla.
Crock Pot Snack Mix


Ingredients:
peanuts, butter, Worcestershire sauce, seasoning salt, garlic powder

Directions:
Combine first 5 ingredients in crockpot.
Mix remaining ingredients and pour over cereal mixture; toss to coat.
Cook on HIGH, uncovered, for 2 hours.
Stir mixture well every 30 minutes.
Turn crockpot to LOW and cook for 2-4 hours.
Note: Store in air tight container. Makes 5 cups.
Savory Rice With Mushrooms (Johnny Cash's Mother's Recipe)


Ingredients:
butter, green onion, salt, basil, mushrooms, thyme, water

Directions:
Melt butter and cook minced onion in it.
Add rice; brown lightly.
Combine other ingredients with rice mixture and bring to boil.
Cover; reduce heat and steam until liquid is absorbed.
If rice is not done, add more water sparingly.
Mujadarah


Ingredients:
butter, vegetable broth, brown lentils, green lentils, brown rice, ground cinnamon, ground cumin, saffron, flat leaf parsley

Directions:
Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions.
Set heat on medium-low and stir occasionally until very soft, about 45 minutes then turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more.
Deglaze pan with the veggie broth and stir into the onions to get more flavor. See “caramelized onions” in Joy of Cooking for a more thorough description of the process if needed. If pressed for time you can do a higher heat version of this but the results won’t be as tasty.
Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don’t want them still crunchy , but you definitely want to retain their shape. We aren’t making lentil soup here. Some folks cook the rice and lentils together but I don’t think that gives you enough control over the texture.
When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.
To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.
Hash Browns Casserole


Ingredients:
frozen hash browns, O'Brien potatoes, sour cream, cheddar cheese

Directions:
Preheat the oven to 300 degrees, and grease a 9x13 glass baking dish.
Mix the potatoes, onion flakes, sour cream, soup, and cheese in a mixing bowl, and spoon it into the baking dish.  Spread out with a spoon or a spatula, but don't pack the mixture down.
Sprinkle the top with seasoning salt.
Bake at 300 degrees, uncovered, for 2 hours.
Lettuce and Chive Salad, Korean Style (Mark Bittman)


Ingredients:
hot red pepper flakes, soy sauce, rice vinegar, garlic, sugar, chives, lettuce, toasted sesame seeds

Directions:
Make dressing by combining sesame oil, red pepper flakes, soy sauce, vinegar, 	garlic, sugar, and about 1 tablespoons water.
Wash and dry chives, then cut into 1-2 inch links; toss with the lettuce, then pour the dressing over all and toss again.
Garnish with sesame seeds and serve immediately.
Cedar Planked Salmon
Category: main-dish
By Wendy Freeman-More

This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.

Ingredients:
3 (12 inch) untreated cedar planks
⅓ cup vegetable oil
1 ½ tablespoons rice vinegar
1 teaspoon sesame oil
⅓ cup soy sauce
¼ cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Directions:
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

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

Calories: 678.4
Fat: 45.8 g
Saturated fat: 8.6 g
Carbohydrates: 1.7 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 61.3 g
Cholesterol: 178.6 mg
Sodium: 981.2 mg
Crab Cakes with an Asian Vinaigrette


Ingredients:
fresh lime juice, shallot, soy sauce, ginger, garlic, liquid honey, curry paste, olive oil, butter, red bell pepper, green bell pepper, cilantro, carrot, panko breadcrumbs, radicchio, ginger, mayonnaise

Directions:
For vinaigrette whisk all ingredients together.
For the Crab Cakes---------------.
In a medium pan melt butter over medium heat.
Add red and green pepper and saute for about 4 minutes.
In a large bowl combine crab, peppers, sprouts.
cilantro, radicchio and carrots.
Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
Add salt and pepper to taste.
Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
In a large fry pan heat the oil over medium heat.
Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.
Australian Virgin


Ingredients:
dark rum, white wine, maraschino cherry

Directions:
"Shake and strain into an ice-filled highball glass, and serve with a cherry."
Butterscotch Chip Drop Cookies


Ingredients:
eggs, margarine, brown sugar, cocoa powder, pecans

Directions:
Preheat oven to 350°F.
Combine everything except butterscotch chips and pecans; stir to combine.
Fold in butterscotch chips and pecans.
Drop by level tablespoons, onto cookie sheets.
Bake cookies for 12 minutes.
Cool on wire rack for 2 minutes on sheets, then transfer cookies to racks to completly cool.
Kentucky Bourbon Balls
Category: desserts
By KY Piano Teacher

Try this smooth, delicious, and authentic Kentucky bourbon ball candy.

Ingredients:
1 cup chopped nuts
5 tablespoons Kentucky bourbon
½ cup butter, softened
1 (16 ounce) package confectioners' sugar
18 ounces semisweet chocolate

Directions:
Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight. Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight. Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 16 hrs 30 mins
Yields: 24 balls

Calories: 252
Fat: 13.9 g
Saturated fat: 6.5 g
Carbohydrates: 31.3 g
Sugars: 28.9 g
Dietary fiber: 1.8 g
Protein: 2.3 g
Cholesterol: 10.2 mg
Sodium: 27.6 mg
Beef Medallions with Caramelized Pan Sauce
Category: everyday-cooking
By Chef John

This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.

Ingredients:
2 pounds beef tenderloin, trimmed, cut into 8 (4-ounce) medallions
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
8  sliced fresh mushrooms
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pinch salt
½ cup tomato sauce
⅓ cup Marsala wine
1 cup chicken broth
2 teaspoons chopped fresh oregano
1 ½ tablespoons chilled unsalted butter, cut into cubes

Directions:
Season beef medallions with salt and pepper to taste and set aside. Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate. Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes. Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes. Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes. Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates. Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary. Spoon sauce over beef and serve immediately.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 566.8
Fat: 41.5 g
Saturated fat: 16.3 g
Carbohydrates: 6 g
Sugars: 3.7 g
Dietary fiber: 0.8 g
Protein: 35.8 g
Cholesterol: 135.8 mg
Sodium: 484.4 mg
Groovy Smoothies 2007


Ingredients:
banana, unsweetened strawberries, vanilla yogurt

Directions:
Remove the peel from banana and using a table knife cut the banana into chunks., Put the fruit, yogurt, and milk into a blender., Cover the top with the lid and blend on high speed until nice and smooth., Turn off  blender and pour into a glass., Use the scraper to get all of the drink out of the blender., This makes one serving,  you can double the recipe for two kids.
Mom's Sushi Rice
Category: side-dish
By PUMPKINBIRD

Simple and easy sushi rice from my mom's recipe. Can be modified to your taste.

Ingredients:
2 ¼ cups Japanese sushi-style rice
1 (4 inch) piece konbu dried kelp  (Optional)
3 cups water
¼ cup rice vinegar
¼ cup white sugar
1 ¼ teaspoons salt

Directions:
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water. Drain the rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside. Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes. Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 5 cups

Calories: 180.7
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 40.7 g
Sugars: 5.2 g
Dietary fiber: 1.3 g
Protein: 2.9 g
Sodium: 296.2 mg
Marie's Turkey Osso Bucco


Ingredients:
dried thyme, olive oil, onions, carrots, celery ribs, garlic cloves, dry red wine, diced tomatoes with juice, fresh Italian parsley, lemon zest

Directions:
Rub thyme over turkey; sprinkle with salt and pepper. Transfer to 6-quart slow cooker. Heat oil in large nonstick skillet over medium-high heat. Add onions, carrots, and celery; sauté 8 minutes. Stir in 4 minced garlic cloves. Transfer vegetables to slow cooker. Add wine to skillet; boil until reduced by 1/3, about 1 minute. Pour wine and tomatoes with juice over turkey. Cover; cook on high until turkey is very tender and falls off bone, about 5 1/2 hours.
Mix parsley, lemon zest, and remaining garlic in bowl for gremolata. Using slotted spoon, remove turkey from pot. Pull meat from bones; divide meat among 6 bowls. Season sauce with salt and pepper; spoon over turkey. Sprinkle with gremolata.
Makes 6 main-course servings.
Per serving: calories, 198; total fat, 5 g; saturated fat, 1 g; cholesterol, 89 mg; fiber, 4 g.
Flavored Butter: Pink Peppercorn


Ingredients:
butter, salt

Directions:
Grind peppercorns as fine or coarse as you like  with in a mortar and pestle and mix ingredients well.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavor.
Include suggestions for uses or recipes and bundle together in a gift basket.
Basic Chicken Salad
Category: salad
By Jackie M.

This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.

Ingredients:
½ cup mayonnaise
1 tablespoon lemon juice
¼ teaspoon ground black pepper
2 cups chopped, cooked chicken meat
½ cup blanched slivered almonds
1 stalk celery, chopped

Directions:
Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily. In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 778.7
Fat: 63.1 g
Saturated fat: 9 g
Carbohydrates: 8.4 g
Sugars: 2.2 g
Dietary fiber: 2.9 g
Protein: 44.3 g
Cholesterol: 125.9 mg
Sodium: 403 mg
Fluffy Cinnamon Rolls W/Cream Cheese Frosting


Ingredients:
milk, flour, active dry yeast, granulated sugar, unsalted butter, salt, eggs, brown sugar, cinnamon, cream cheese, powdered sugar, vanilla

Directions:
DOUGH INSTRUCTIONS:
Put milk into a microwave safe container and heat for one minute.
Remove milk from microwave, add yeast and one tablespoon of granulated sugar to the milk. Milk should be around 105 degrees to activate the yeast.  Whisk lightly then set aside until you have prepared the remaining dough mixture. Mixture should look frothy when yeast has been activated.
In another bowl or stand mixer, mix sugar, 1/3 c (melted] butter, salt and eggs until well incorporated.
Add flour, a cup at a time, until mixed well.  This should look crumbly yet fluffy.  After thoroughly mixing in the flour add the milk mixture and incorporate until the dough is well mixed.  Should be kind of sticky to the touch. Once the mixture is completed knead for about 5 minutes.  Dough should by kind of sticky but not sticking to anything.
Place dough mixture in a greased/sprayed bowl and cover in a warm, draft free, area for 30 to 45 minutes.  Dough should double in size.
FILLING INSTRUCTIONS:
Mix together brown sugar and cinnamon.
CREAM CHEESE FROSTING INSTRUCTIONS:
Cream together, 1/3 cup unsalted butter, powdered sugar, vanilla and cream cheese. Butter and cream cheese should be cold to get the right consistency.  Place mixture in refrigerator until ready to use.
Once the dough has doubled in size roll out onto a very lightly floured surface. Roll to about a 10"X 12" rectangle.  Apply 1/4 cup of softened unsalted butter onto the rolled dough.  Sprinkle the cinnamon mixture onto the butter.  Roll dough in a deli style roll by starting with the long edge and roll toward you.  Once rolled up, pinch together the edges to keep the form.  Take (unflavored] floss and place under the dough at about 1" to 1-1/2" intervals and cut the dough.  Place cut side down into a greased/sprayed 13"X 9" baking pan.
You may need to have an extra baking dish ready in case you don't have enough room for all the rolls to be placed into a single baking dish. Once they are in the baking dish(s], set on the stove and let them rise again before baking them.  Let the dough rise again for about 30 minutes, until it has doubled in size.
Preheat oven to 350 degrees.
Once dough has risen again place in preheated oven and bake for 20 minutes or until done. Let cool down for about 10 minutes and frost with the cream cheese mixture.
The cinnamon rolls will keep covered and refrigerated for 3 to 5 days, provided they last that long.
Scalloped Potatoes


Ingredients:
heavy cream, chives, yukon gold potatoes, onions, garlic cloves, olive oil, butter

Directions:
In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.
Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.
In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.
Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.
No Bake Cheesecake


Ingredients:
graham cracker crumbs, white sugar, margarine, unflavored gelatin, cold water, cream cheese, sugar, milk, lemon juice

Directions:
CRUST: Mix all ingredients together and press into bottom of a 9-inch springform pan.
FILLING: In a small pot add water to gelatin, stir over LOW heat until completely dissolved and clear.
Beat cream cheese and sugar with a mixer, on medium speed until blended.
Gradually add gelatin mixture, then milk and juice.
Cool in fridge until SLIGHTLY thickened.
Fold in whipped cream and pour over crust.
Put in fridge without topping.
Let set until firm, FLAVOUR comes out really only after 24-hours.
Then add topping of choice fresh or canned.
Quick and Easy Banana Mango Chutney


Ingredients:
cider vinegar, brown sugar, curry powder, cinnamon, red pepper flakes, garlic clove, ginger juice, green bananas, banana, mangoes, raisins

Directions:
In medium saucepan, combine first seven ingredients.
Bring to a boil over medium heat, then reduce heat and simmer one minute.
Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender.
Remove from heat and add remaining banana and mango, along with the raisins.
Stir well to combine, cover and let stand for 30 minutes.
To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend], blend till liquefied  and strain into glass container. Refrigerate.  Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.
Madras Chicken


Ingredients:
boneless chicken breast halves, canola oil, onion, curry powder, mango chutney

Directions:
Saute chicken until slightly golden - about 3 minutes per side., Remove from pan., Add onion and curry and saute a couple of minutes., Return chicken to pan., Add fruit, juice and chutney., Simmer 10 minutes., Enjoy.
Spinach Salad With a Crème De Brie Dressing


Ingredients:
olive oil, prosciutto, garlic, dry white wine, sugar, fresh spinach, parmesan cheese

Directions:
Heat oil in small heavy skillet over medium heat., Add prosciutto and garlic and sauté 3 minutes. Add wine, lemon juice and sugar., Simmer 5 minutes., Transfer to a bowl and cool completely., When cool, combine with Alouette Crème de Brie., Combine spinach, mushrooms and parmesan cheese in large bowl., Toss with dressing and serve immediately.
Ciclon Margarita


Ingredients:
"triple sec"

Directions:
Pour all ingredients into a chilled margarita glass., Enjoy!
Orange Mango Smoothie


Ingredients:
mangoes, vanilla yogurt, banana

Directions:
Combine all ingredients in a blender and blend until smooth., Serve immediately or store in the refrigerator.
Amarillo Chili


Ingredients:
bacon, onions, garlic clove, beef round steak, beef chuck, green chili, hot red chili pepper, red chili peppers, dried oregano, cumin, salt, tomato paste, water, pinto beans

Directions:
Fry bacon in a large, deep heavy pot over medium heat.
When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve.
Add the onions and garlic to the bacon fat and cook until the onions are translucent.
Add the pork and beef to the pot.
Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients except the beans and the bacon.
Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours.
Stir occasionally.
Taste and adjust seasonings.
Stir in the beans and the bacon, and simmer for 1/2 hour longer.
~.
The Ultimate Dream Cake


Ingredients:
character(0]

Directions:
Assemble the cakes to form a 2-layer sponge cake, with strawberry filling.
On top: strawberry jam with drops of Dream Whip (or Cool Whip].