xiaoxl/recipe_data huggingface dataset:
Rockin RAW Nut Granola -The Best RAW Granola….Ever


Ingredients:
walnuts, cashews, sunflower seeds, ground flax seeds, unsweetened coconut, cranberries, raisins, dates, coconut oil, fresh lemon juice, tahini, real maple syrup, vanilla extract, cinnamon, sea salt

Directions:
Pulse soaked nuts in food processor until chopped.
Place nuts in a large mixing bowl.
Add ground oats & flaxseeds to the bowl and combine with the processed nuts and seeds. Stir in coconut and cranberries (or raisins].
Without cleaning the food processor, add chopped apples, soaked dates, lemon juice, coconut oil, tahini, agave (or REAL maple syrup], vanilla, cinnamon and salt and process until smooth.
Pour mixture into the bowl and stir into the nut mixture until thoroughly combined.
Spread out onto 2 or 3 Teflex sheets and dehydrate for 8 to 12 hours at 115 degrees F. Flip over onto mesh tray, remove Teflex sheets and dehydrate for another 8 to 12 hours or until dry and crisp. Remove from dehydrator and let cool. When cool, break up into small pieces and store until needed in an air tight container. Refrigerated, it will last for a few weeks.
Fire-Roasted Corn Salsa
Category: appetizers-and-snacks
By Soup Loving Nicole

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Ingredients:
2  Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2  jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

Directions:
Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl. Preheat an outdoor grill to medium heat and lightly oil the grate. Coat corn and jalapeno peppers with olive oil. Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes. Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 108.4
Fat: 5.4 g
Saturated fat: 0.8 g
Carbohydrates: 15.3 g
Sugars: 3.9 g
Dietary fiber: 2.6 g
Protein: 2.6 g
Sodium: 39.1 mg
Creole Shrimp Jamalaya


Ingredients:
shrimp, flour, cooked ham, onion, celery, bell pepper, minced garlic cloves, chicken broth, cajun-style stewed tomatoes, fresh parsley, crushed red pepper flakes, long-grain rice

Directions:
Take tails off shrimp and set aside.
Stir together vegetable oil and flour in a large pot.
Cook over medium high heat stirring constantly for 12-15 minutes or until roux is caramel-colored.
Add ham, celery, bell pepper, garlic, and onion.
Saute 7 minutes or until vegetables are tender.
Stir in chicken broth, tomatoes, parsley, red pepper flakes, and creole seasoning; bring to a boil.
Stir in rice, cover, reduce heat, and simmer 20 minutes or until rice is tender.
Stir in shrimp, cover, and cook 5 more minutes or just until shrimp turns pink.
Roasted Winter Root Vegetables
Category: side-dish
By rupps

These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Ingredients:
5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
5 pounds carrots, peeled and cut into 2x1/2 inch pieces
¾ teaspoon salt
1 ¼ cups vegetable oil
¼ cup dried basil
salt and ground black pepper to taste
1 ¼ cups chopped fresh parsley

Directions:
Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots. Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain. Preheat oven to 425 degrees F (220 degrees C). Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil. Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Prep time: 40 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 60 servings

Calories: 98.9
Fat: 4.8 g
Saturated fat: 0.8 g
Carbohydrates: 13.8 g
Sugars: 5.7 g
Dietary fiber: 4 g
Protein: 1.3 g
Sodium: 67.3 mg
White Chocolate-Caramel Drizzled Spoons


Ingredients:
white chocolate baking squares, heavy whipping cream

Directions:
In a small microwave safe bowl, melt 2 squares of white baking chocolate. Try 30 seconds on high, and 10 second intervals until melted. Stir after each interval until smooth.
Dip 6 spoons into white chocolate, tap spoon handles on edge of bowl to remove excess.
Place on waxed paper, and let stand until set.
Repeat with remaining white chocolate and spoons.
In a small microwave safe bowl, melt carmels and cream in 30 second intervals; stirring after each interval until smooth.
Drizzle over spoons and let stand until set.
White Bean and Chicken Soup


Ingredients:
boneless skinless chicken thighs, onions, garlic cloves, all-purpose flour, chili powder, ground cumin, dried oregano, cayenne pepper, navy beans, tortilla chips, sour cream, monterey jack cheese, cilantro, avocado

Directions:
Season the chicken with salt and pepper.  In a large cast-iron casserole, heat the oil until shimmering.  Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch.  Using a slotted spoon, transfer the chicken to a plate.
Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes.  Add the garlic and jalapeno and cook until fragrant.  Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
Add the stock, navy beans and chicken and bring to a simmer.  Cover and cook over low heat until the chicken is very tender, 30 minutes.
Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer.  Season with salt and pepper and serve with any of the extras that you like.
Lemon Streusel Bars


Ingredients:
sweetened condensed milk, lemon zest, fresh lemon juice, butter, brown sugar, flour, rolled oats

Directions:
Combine filling ingredients until fully blended.
Blend butter and brown sugar together, add flour and oats, and mix with pastry blender until mixture resembles coarse crumbs.
Reserve 2 cups streusel and press remaining streusel onto bottom of sprayed 9-inch baking pan.
Spread filling over crust, sprinkle with reserved streusel, and pat streusel gently into filling.
Bake 30-35 minutes at 350° or until light golden brown, and cool completely before cutting into bars.
Vegan Chocolate Cream of Wheat With Ground Flax Seeds


Ingredients:
soymilk, semisweet vegan chocolate chips, brown sugar, ground flax seeds

Directions:
Bring non-dairy milk of your choice and one minute cream of wheat to a simmer. Stir constantly and simmer for about 1 minute. Mixture will be thin and watery.
Add Vegan Chocolate Chips and Brown Sugar. Stir until the chips and sugar are melted.
Add ground flax seed.  Stir just to blend.  Do not over stir or the mixture will become very thick.  If it becomes too thick add more milk of your choice.
Note: I usually use Almond Milk.  Soy Milk is my second choice, but I put Soy Milk in the ingredients because Recipezaar has nutrition facts for Soy Milk and not for Almond Milk.  Almond Milk is lower in calories and fat then Soy Milk.
Blackened Fish
Category: seafood
By SUSANHOR

This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

Ingredients:
1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
¾ cup unsalted butter, melted
6 (4 ounce) fillets trout
¼ cup unsalted butter, melted

Directions:
In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes. Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish. Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.

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

Calories: 420.2
Fat: 35.3 g
Saturated fat: 20.3 g
Carbohydrates: 1.8 g
Sugars: 0.2 g
Dietary fiber: 0.9 g
Protein: 24.3 g
Cholesterol: 148.4 mg
Sodium: 428.4 mg
Soft Grain Bread


Ingredients:
water, butter, margarine, honey, oats, whole wheat flour, powdered milk, salt, bread flour

Directions:
In large mixing bowl, combine all-bran cereal, oats, whole wheat flour, dry milk powder, potato flakes, yeast, salt, and 2 cups bread flour; set aside.
In microwave, heat water, honey and butter to 110 to 120 degrees.
Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes.
Gradually add enough flour for the mixture to form a stiff dough.
Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook].
Be careful not to add too much flour or the bread will be heavy.
Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil.
Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size.
Punch dough down and turn out onto floured board.
Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans].
Cover pans with a cloth and let rise until doubled.
Bake in a preheated 375 degree oven for about 25 to 30 minutes.
Remove bread from pans immediately and let cool on rack.
Brush tops of loaves with butter.
Slow Cooked Garlic Chicken


Ingredients:
boneless skinless chicken thighs, salt, paprika, lemon pepper, onions, garlic cloves

Directions:
Rinse chicken and pat dry.
Mix together the salt, paprika, and lemon pepper.
Coat the chicken thoroughly with the spice mixture, adding more of the spices if needed.
Place the coated chicken in the crockpot and cover with the garlic and onion.
Cook on low for 3-4 hours or until done.
Brussels Sprouts with Bacon Dressing
Category: side-dish
By Chef John

This creative uncooked Brussels sprouts recipe has a great contrast between the raw, crunchy vegetable and the rich, smoky bacon dressing.

Ingredients:
1 ¼ pounds Brussels sprouts
1 tablespoon vegetable oil
4 ounces bacon, sliced
⅓ cup cider vinegar
1  lemon, juiced
2 tablespoons brown sugar
salt and ground black pepper to taste
1 pinch cayenne pepper

Directions:
Slice each Brussels sprout in half, cut each half into into strips, and discard the cores. Transfer to a large bowl. Heat vegetable oil in a skillet over medium heat. Cook and stir bacon until browned and crisp, 8 to 10 minutes. Stir in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper to taste. Increase heat to high and boil for 1 minute. Pour hot bacon mixture over the bowl of Brussels sprouts and toss to coat completely. Season with salt and black pepper to taste.

Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Yields: 4 servings

Calories: 171.3
Fat: 7.7 g
Saturated fat: 1.9 g
Carbohydrates: 19.7 g
Sugars: 9.8 g
Dietary fiber: 5.4 g
Protein: 8.2 g
Cholesterol: 10.2 mg
Sodium: 290.8 mg
The Perfect Roast Turkey


Ingredients:
turkey, onions, shallots, garlic, thyme, sage, white wine, butter, kosher salt, fresh ground pepper

Directions:
Prepare desired stuffing.
Heat oven to 325 degrees.
Remove neck and giblets from turkey.
Rinse and drain; pat dry with paper towels.
Loosely fill cavity with stuffing.
Fold neck skin over back of turkey and fasten with toothpicks.
Arrange veggies and herbs on bottom of a shallow roasting pan.
Pour wine over.
Place turkey, breast side up, on top of veggies.
Brush skin with butter; sprinkle with salt and pepper.
Cover stuffing in cavity with foil.
When skin is golden brown (2 to 2 1/2 hours], shield breast loosely with foil to prevent overbrowning.
Follow turkey package directions for cooking times.
Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees.
Transfer turkey to a serving platter.
Cover loosely, let stand 20 minutes, then carve.
Walnut Sour Cream Coffee Cake


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, baking powder, sour cream, brown sugar, cinnamon, white sugar, walnuts, ground nutmeg

Directions:
Preheat oven to 350 and grease (I use spray]  two round cake pans or one 9x13 glass baking dish.
In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one.
In medium bowl, combine flour, baking powder, and baking soda.
Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made.  Beat well. Stir in vanilla.
Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg].
Pour half of the batter into pan/pans. Sprinkle half the topping over batter.  Add the remaining batter and sprinkle with the remaining filling.
Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.
Tomatenconcasse (Tomato Concasse)


Ingredients:
tomatoes, bulb of garlic, shallots, olive oil, sugar, fresh thyme, fresh basil

Directions:
Saute the shallots in the olive oil.
Add the tomatoes, and lightly crushed garlic cloves as well as the stripped thyme leaves and chopped basil. Season with salt and pepper. Cover and simmer for 30 minutes.
The juice from the tomatoes should be completely gone by that time and you should be left with a flavourful reduction.
Allow to cool completely and either use immidiately or freeze for later use.
Somersizing Chicken Queso Soup


Ingredients:
onion, butter, green chilies, diced tomatoes, cream cheese, chicken broth, lemon juice, garlic powder, cumin, cayenne pepper, salt, green onion, fresh cilantro

Directions:
Melt butter over med. high heat. Saute onion in butter until translucent.
Add green chiles and tomatoes (do not drain either one] and cook, stirring constantly, until about half of the liquid is evaporated.
Add cream cheese and cook until melted, stirring constantly.
Add broth, cream, lemon juice and seasonings. (At this point, you can puree the soup with an immersion blender, but that's optional--it's good either way].
Add chopped chicken and heat until warmed through. Do not boil.
Serve, garnishing each portion with chopped green onions and chopped cilantro.
According to the original poster, the garnish is a must for this soup. All the fresh ingredients give it a "crunchy kick.".
Non-Somersizers can also garnish with either cut-up & fried tortilla strips OR crushed Nacho Cheese Doritos.
Libbie's Meatballs


Ingredients:
ground beef, ground pork, egg, olive oil, parmesan cheese, onion, salt, pepper, garlic clove, water

Directions:
If you don't have olive oil use Wesson or Mazola oil and 1 clove garlic chopped real fine if you desire. Water is added in the mixing of ingredients but don't use too much. Salt and pepper to suit yourself.
The secret of making good meat balls is in the way all of these ingredients are mixed.
Mix the ground beef, ground pork, egg, olive oil, breadcrumbs, parmesan cheese, onion, salt, pepper, garlic, and water together thoroughly.
Form into meatballs about 2 inches in diameter; fry until well done.
Allow to soak in a simmering sauce for 30 minutes before serving.
Waikiki Meatballs
Category: main-dish
By CMAYBELL

Beef meatballs flavored with ground ginger, simmered in a sweet pineapple sauce.

Ingredients:
1 ½ pounds ground beef
⅔ cup crushed saltine cracker crumbs
⅓ cup minced onion
1  egg
¼ cup milk
1 ½ teaspoons ground ginger
½ teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
½ cup packed brown sugar
1 (15 ounce) can pineapple chunks - drained, with juice reserved
⅓ cup white vinegar
1 tablespoon soy sauce
⅓ cup chopped green bell pepper

Directions:
In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat. In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 441.9
Fat: 21.9 g
Saturated fat: 7.8 g
Carbohydrates: 39.6 g
Sugars: 29.4 g
Dietary fiber: 1.1 g
Protein: 21.6 g
Cholesterol: 101.5 mg
Sodium: 515.8 mg
Bread Machine Coconut Bread


Ingredients:
unsweetened coconut milk, white flour, coconut, sugar, salt, bread machine yeast

Directions:
Measure into your bread machine as per it's instructions.
Cook on the sweet, white timer (4 hours on mine].
This makes a 1 1/2 lb loaf.
Mum's Spaghetti Bolognese


Ingredients:
beef mince, onion, garlic clove, olive oil, mixed herbs, oregano, Worcestershire sauce, carrot

Directions:
you also need 1 big jar of dolmio sauce.
put oil, garlic and onion in bottom of saucepan.
gently fry until the onion goes clear.
put mince in and brown it.
once browned add dolmio sauce, pinch of mixed herbs or oregano if you don't have any.
add a good splash of worcestershire sauce.
let bubble away for about 1 hour.
stir occasionally.
while cooking add grated carrot.
Spaghetti:
get a deep pot of water.
add a pinch of salt.
boil.
add spaghetti and cook as directed on packet.
drain out leaving a tsp water in the bottom.
add a splash of olive oil to stop it from sticking and toss.
place spaghetti in bowls and top with sauce and sprinkle with Parmesan cheese, and if your like me, you will like it with grated cheese.
Best Chocolate Chip Cookies


Ingredients:
butter, margarine, white sugar, brown sugar, eggs, vanilla extract, flour, baking soda, hot water, salt, walnuts

Directions:
Preheat oven 350 degrees.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time. Then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and nuts. Drop by large spoonfulls onto ungreased pans.
Bake for 10-12 minutes in the preheated oven.
Waldorf Salad I
Category: salad
By Shannon

This is a variation of the classic salad with apples, grapes, celery and nuts. If you aren't a walnut fan, pecans make an excellent substitute. Creamy salad dressing can be substituted for mayonnaise.

Ingredients:
2 cups chopped apples
1 ½  lemons, juiced
¼ cup chopped celery
¼ cup chopped walnuts
¼ cup raisins
¼ cup seedless grapes, halved
½ cup heavy cream, whipped
¼ cup mayonnaise
1 pinch ground nutmeg

Directions:
In a large bowl, toss together the apples and lemon juice. Stir in the celery, nuts, raisins and grapes. Fold together the whipped cream and mayonnaise; add to salad and mix well. Sprinkle with nutmeg and chill before serving.

Yields: 4 to 6 servings

Calories: 261.2
Fat: 21.7 g
Saturated fat: 7.2 g
Carbohydrates: 19.6 g
Sugars: 11.3 g
Dietary fiber: 3.6 g
Protein: 2.3 g
Cholesterol: 36.8 mg
Sodium: 78.9 mg
Grilled Zucchini


Ingredients:
zucchini, olive oil

Directions:
Wash the and remove the ends. Leave skin on and slice lengthwise.
Put olive oil in a bowl and add salt and pepper.
Dip zucchini slices into oil mix then grill until crisp tender, about 5-10 minutes turning half way through.
Chocolate Chocolate Milkshake
Category: drinks
By Austin Geraldson

Whipping cream makes this chocolate milkshake creamy and as light as air. Drizzle with chocolate syrup after you pour in the cream for an even more sensational chocolaty treat.

Ingredients:
2 cups premium quality chocolate ice cream
2 (1.65 ounce) bars dark chocolate candy bars, diced
½ cup whipped cream
1 tablespoon chocolate shavings, for garnish
¼ cup whipped cream

Directions:
Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 serving

Calories: 622.7
Fat: 36.2 g
Saturated fat: 22.3 g
Carbohydrates: 73.6 g
Sugars: 66.1 g
Dietary fiber: 2.8 g
Protein: 8.3 g
Cholesterol: 73.2 mg
Sodium: 158.3 mg
Spinach and Fruit Salsa Salad


Ingredients:
strawberries, mcintosh apple, granny smith apple, green onions, cilantro, Basil Garlic Citrus Vinaigrette

Directions:
In a medium bowl, mix the strawberries, apples, sprinkle lightly with asorbic acid if using.
Add the onions, cilantro and jalapeno pepper mixing well.
Allow fruit to sit at room temperature for 20 to 30 minutes.
Place spinach in a large bowl, add fruit and toss to mix.
Pour on a citrus vinaigrette dressing to suit your taste and serve on chilled salad plates.
Chicken Lentil Soup


Ingredients:
skinless chicken, lentils, water, celery, carrot, onion, parsley flakes, thyme, pepper, ground turmeric, ground sage, poultry seasoning

Directions:
The night before serving, bring skinned, defatted chicken, lentils and split peas to a boil in water.
Reduce heat to low, cover and simmer 2 hours.
Remove chicken; bone, dice, and refrigerate.
The next day, remove and discard any congealed fat.
Add celery, carrots, onion, parsley, thyme, pepper, turmeric, sage and poultry seasoning.
Simmer 1 1/4 hours.
Just before serving, add diced chicken and heat thoroughly.
Southwestern Crab Salad Salsa Dip


Ingredients:
avocado, green onion, cilantro, tomatoes, lime juice, salt

Directions:
Dice tomatoes,onions and cilantro., Combine into bowl., Cut avocado into squares, add to bowl., Add crab,lime juice and salt to taste., Serve with tortilla chips.
Coconut Smoothie


Ingredients:
coconut milk, banana, sugar, toasted sesame seeds, dried shredded coconut, water, lime juice, flax seed oil, vanilla essence

Directions:
Mix coconut milk and sugar and freeze., Blend all ingredients including frozen coconut milk and sugar mixture., Serve on a hot day in long glasses with a few blocks of ice.