xiaoxl/recipe_data huggingface dataset:
Sesame Green Beans
Category: side-dish
By SPRUCETREE18

I had always been indifferent to green beans... until I tried this recipe, given to me by a friend.  For such a simple dish, you will be surprised at how much flavor this has!  Broccoli is equally delicious prepared this way.

Ingredients:
1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces
¼ cup chicken broth
¼ teaspoon salt
freshly ground black pepper to taste

Directions:
Heat oil in a large skillet or wok over medium heat.  Add sesame seeds.  When seeds start to darken, stir in green beans.  Cook, stirring, until the beans turn bright green. Pour in chicken broth, salt and pepper.  Cover and cook until beans are tender-crisp, about 10 minutes.  Uncover and cook until liquid evaporates.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 77.9
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 8.6 g
Sugars: 1.6 g
Dietary fiber: 4.1 g
Protein: 2.5 g
Sodium: 152.5 mg
Easy Pizza Pancakes (Thick Crepe Style)


Ingredients:
plain flour, salt, egg, milk, pasta, cheese, oregano, black pepper

Directions:
Sift the flour into a bowl with the salt, make a well in the centre and add the beaten egg and half of the milk (or all of the milk if using half water] Whisk until no lumps remain then stir in the rest of the milk (or water if using].  If the mixture is too thick, add a little more liquid.  Pour into a jug or have a ladle to hand.
Prepare your toppings so that you're ready to go.
Heat a large frying pan over a medium heat and spray a little oil over the base, your frying pan must have a lid, if not, substitute foil or another lid.
If you are brave or in a hurry then you could use 2 or 3 frying pans at once!
Once hot and working quickly, pour enough pancake batter over the base to cover, swirling round as you go (you want them thicker than thin crepes but thinner than american pancakes].
When the underside is cooked and browned (you can check this by lifting up one of the sides] remove from the heat, flip over and assemble your pizza with the tomato sauce and cheese, sprinkling over black pepper and oregano as you go.
The first pancake sometimes sticks but it helps to 'season' the pan so don't worry if this happens.
Return to the heat and put a lid on or cover the pan.  In a couple of minutes, the pancake will have cooked and the cheese should have melted.
Serve immediatly, 1 is never enough so be prepared to allow someone else to stand over the pan once you get tired!
Caprese Plus
Category: salad
By ALZ

My husband and I make this at least once a week, sometimes more. It is the basic Caprese salad topped with some additional yummy ingredients.

Ingredients:
2  plum tomatoes, thickly sliced
3 (4 ounce) balls buffalo mozzarella, thickly sliced
1  avocado, cubed
½  English cucumber, peeled and sliced
½ cup green olives
½ cup canned artichoke hearts, drained and chopped
2 tablespoons torn fresh basil leaves
salt and ground black pepper to taste
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Directions:
Divide tomatoes, mozzarella, avocado, cucumber, green olives, artichoke hearts, and basil between two serving plates, layering them in that order. Season with salt and pepper. Drizzle olive oil and balsamic vinegar over layers.

Prep time: 25 mins
Total time: 25 mins
Yields: 2 servings

Calories: 631.1
Fat: 45.2 g
Saturated fat: 19.6 g
Carbohydrates: 13.3 g
Sugars: 5.5 g
Dietary fiber: 2.9 g
Protein: 44.1 g
Cholesterol: 108.9 mg
Sodium: 2150.4 mg
Cotton Pickin' Cake


Ingredients:
mandarin oranges, eggs, vanilla instant pudding mix

Directions:
Mix cake mix, oranges and juice, eggs and oil in electric mixer until orange slices are broken up and batter is fluffy - about 3 minutes.
Divide among three greased and floured 9-inch layer cake pans and bake at 350°F, about 20 minutes or until cake tests done.
Cool on rack. When layers are cool, ice between layers, sides and top.
Icing directions:
Blend pineapple and juice, dessert topping and dry pudding mix until well mixed. Keep under refrigeration until used.
Pecan Pralines, New Orleans School of Cooking


Ingredients:
granulated sugar, light brown sugar, salt, butter, pecans, vanilla

Directions:
NOTE: To roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and fragrant.
Combine all ingredients and bring to a softball stage (238-240 degrees], stirring constantly.   Soft ball stage is also achieved when you place a spoonful of sugar mixture into a glass of water and it sticks to the side.
Remove from heat.
Beat with a wooden spoon until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
Spoon out on buttered aluminum foil or parchment paper.
Sparkling Cranberries


Ingredients:
cranberries, water, sugar, sugar

Directions:
mix water and sugar in a saucepan and simmer until sugar dissolves to make a simple syrup.
let the syrup cook a bit so it wont burst your cranberries, should be warm-hot, not so hot you can't touch it. pour over cranberries, cover and refrigerate overnight.
drain and toss in coarse sugar. work in small batches to avoid the sugar getting too damp. lay cranberries out on a cookie sheet to dry for a few hours.
toss in the regular sugar to take care of any damp spots.
serve on a cheese spread, in a bowl next to the christmas cookies, or on top of custards and puddings.
Creamy Dip for Fruit
Category: appetizers-and-snacks
By chrissy

This is a recipe a friend gave me. I have a few variations of it, too.

Ingredients:
1 (3 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
¼ cup packed brown sugar
1 teaspoon vanilla
2 tablespoons milk

Directions:
Beat the cream cheese with an electric mixer on the lowest speed until smooth. Gradually add the sour cream, beating continually. Mix in the brown sugar, vanilla, and milk. Cover and chill at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 cups

Calories: 31.9
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 2.1 g
Sugars: 1.7 g
Protein: 0.5 g
Cholesterol: 6.1 mg
Sodium: 12.5 mg
Fruit Salad


Ingredients:
pineapple chunks, mandarin oranges, frozen sweetened strawberries, bananas

Directions:
In a large serving bowl, combine all ingredients except the bananas., Refrigerate 24 hours., Before serving slice the bananas and mix with the rest of the salad.
Kids Veggie Burgers


Ingredients:
potato, cheddar cheese, Spanish onion

Directions:
Boil and mash the potatoes,allow to cool whilst you just bring the vegetables to the boil,(the crunch makes them tasty]then drain the veg and sat aside to cool a little.
Mix the cheese and onion into the potato,and add the veg.
At this point,you can ask the children to help by dividing the mixture into 2 or three bowls,and mix all the ingredients together thoroughly with your HANDS (kids LOVE THIS]!
Now-for the mixture into thin burger shapes,empty the breadcrumbs into a bowl and coat each side of each burger (it should make 10 good size burgers- 2 per person] with the breadcrumbs.
Lay in a non stick baking tray or on a sheet of baking paper in the grill pan.
Drizzle over a little oil to help brown and crisp if desired (it does help-but only a small amount is required].
Bake in a preheated oven on gas mark 6 for 20 minutes a side.
Enjoy!
Spicy Tilapia With Pineapple-Pepper Relish


Ingredients:
canola oil, kosher salt, red pepper flakes, fresh pineapple chunks, onion, plum tomato, rice vinegar, fresh cilantro, lime wedges

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Combine Cajun seasoning, salt, and pepper in a small bowl.
Sprinkle fish evenly with spice mixture.
Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Combine pineapple, onions, tomatoes, rice vinegar, chopped cilantro & chopped jalapeno in a large bowl, stirring gently.
Serve pineapple mixture with fish.
Garnish with lime wedges.
Dried Beef and Cheese Bake


Ingredients:
cottage cheese, sour cream, Worcestershire sauce, onion, cheddar cheese

Directions:
Mix cottage cheese, sour cream, cooked egg noodles, dried beef, Worcestershire sauce, and onion together.
Place mixture in a buttered 1-1/2 quart casserole.
Top with cheese evenly over top.
Bake at 375 degrees Fahrenheit for 40 minutes.
Honey Mustard Mozzarella Chicken


Ingredients:
boneless skinless chicken breast halves, honey, prepared mustard, lemon pepper, bacon, mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C].
Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.
Easy Slow Cooker Cheesy Potato Soup with Ham
Category: soups-stews-and-chili
By fabeveryday

This rich, thick, and creamy soup is a great way to use up leftover holiday ham! Made in your slow cooker, and using shortcuts like frozen hash brown potatoes, this delicious soup requires very little effort on your part.

Ingredients:
1 (28 ounce) package frozen hash brown potatoes, thawed
2 cups diced cooked ham
½ cup diced onion
2 stalks celery, chopped
4 cups chicken broth
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped green onions, or to taste

Directions:
Combine hash browns, ham, onion, celery, chicken broth, salt, pepper, and garlic powder in a slow cooker. Stir well to combine. Place the lid on the slow cooker. Cook on Low heat until celery is soft, 4 to 5 hours. Mix in cream cheese and Cheddar cheese. Stir until cheese is melted. Cover and cook on Low for an additional 30 minutes, stirring occasionally. Serve topped with chopped green onions as a garnish.

Prep time: 5 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 35 mins
Yields: 6 servings

Calories: 518.3
Fat: 42.4 g
Saturated fat: 22.3 g
Carbohydrates: 27.7 g
Sugars: 1.9 g
Dietary fiber: 2.4 g
Protein: 24.2 g
Cholesterol: 109.5 mg
Sodium: 1846.4 mg
Smoked Brie Wedge, Bacon & Mushroom Omelet


Ingredients:
eggs, milk, unsalted butter, crisp bacon

Directions:
Crack the eggs into a bowl, add the milk, and beat them well.
Melt the butter in a 6-inch nonstick pan over medium heat.
Pour the eggs into the pan, scramble slightly. Allow the eggs to coat the pan and cook evenly.
Crumble the bacon into the eggs, add the mushrooms and 2 slices of Alouette Smoked Brie.
Let cook for 1 minute.
Using a spatula carefully fold omelet in half.
Top omelet with 2 slices of Alouette Baby Brie Smoked Wedge.
Gently slide omelet onto plate and serve immediately.
Repeat for remaining omelets.
Watermelon Gazpacho


Ingredients:
seedless watermelon, red onion, red bell pepper, cilantro, limes, avocado, dark chili powder

Directions:
Take half of the seedless watermelon and put in a blender.  Pulverize with simple syrup if needed.
Fine-dice the other half of watermelon  and add to it.
Mince half of the cilantro and add to the mixture; set the other half aside for garnish.
Add the onion, peppers, jalapeno, and lime zest.
Toast the chili powders and paprika in a pan on the stove.  Add to the watermelon mixture.
Add salt, pepper, and lime juice to taste.
Garnish with cilantro sprigs and avocado slices.
Simple Meatballs


Ingredients:
milk, lean ground beef, eggs, olive oil, salt

Directions:
Preheat oven to 375º.
Place meat in a large bowl with the eggs.
In another bowl, thoroughly soak the bread in milk.
Add the bread and milk to the meat and eggs. Use your hands to knead the eggs and soaked bread into the meat.
Add the breadcrumbs. Continue to knead. Add more breadcrumbs as needed.
Once the ingredients are evenly distributed, roll in balls a little bigger than a golf ball.
Cover the bottom of a pan with olive oil. Place the meatballs in the pan.
Cook for about 45 minutes, or until the outside is brown.
Lobster in Mushroom Wine Sauce


Ingredients:
lobster tails, butter, garlic, shallots, white wine, white mushroom, heavy whipping cream, scallions

Directions:
Place tails in a pot of boiling water and pre-cook for 2 minutes.
Remove from pot and ice down to stop the cooking process.
After the lobster has rested in the ice for 15 minutes, remove meat from the tails, cut into large chunks.
Set aside meat.
Save tail shells for presentation.
In a large skillet, melt butter.
Sauté garlic and shallots for 3 minutes.
Carefully add white wine and simmer until reduced by half.
Add mushrooms and sauté till lightly.
browned (4 to 5 minutes].
Add heavy cream and bring to boil.
Add partially cooked lobster meat and reduce heat to a simmer.
Cook approximately 5 minutes, or until lobster meat is fully cooked and sauce is slightly thickened.
Rinse lobster tail shell and place on dinner plate.
Serve lobster over shell and garnish with sliced scallions.
Red Pepper, Egg and Provolone Panini


Ingredients:
eggs, dried oregano, salt, fresh ground black pepper, provolone cheese, parmesan cheese, olive oil

Directions:
Preheat panini grill or stove-top griddle pan (see note below].
In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
Heat a nonstick skillet over medium-high heat; add egg mixture.
Cook, lifting the edges with a fork, until set (2 to 3 minutes].
Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients]; top with remaining bread slices and brush outsides lightly with oil.
Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side].
Note: I just use a Foreman grill to make panini--I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :].
Butter Pecan Cheesecake
Category: desserts
By PGS

I have made this cheesecake for years and it is always a big hit. Note: you will need a springform pan. It freezes well; thaw in refrigerator before serving.

Ingredients:
1 ½ cups graham cracker crumbs
½ cup chopped pecans
⅓ cup butter, melted
⅓ cup white sugar
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3  eggs
2 cups sour cream
1 teaspoon vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 475 degrees F (245 degrees C). Combine graham cracker crumbs, 1/2 cup pecans, butter, and 1/3 cup white sugar in a food processor; pulse until evenly combined. Press mixture in the bottom and partly up the sides of a 9-inch springform pan. Beat cream cheese and 1/2 cup white sugar together in a bowl using an electric mixer until smooth and creamy.  Add eggs, 1 at a time, beating well after each addition. Add sour cream and vanilla extract and mix well; fold in 1 cup pecans. Pour cream cheese mixture over crust. Bake in the preheated oven for 10 minutes. Reduce oven to 300 degrees F (150 degrees C) and continue baking for 50 minutes more. Turn off oven, open door slightly, and let cake sit in oven for 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 1 9-inch springform pan

Calories: 533.9
Fat: 44.8 g
Saturated fat: 21.9 g
Carbohydrates: 27.1 g
Sugars: 18 g
Dietary fiber: 1.6 g
Protein: 9 g
Cholesterol: 138.5 mg
Sodium: 303.5 mg
Quick Crispy Parmesan Chicken Breasts
Category: main-dish
By SUNKIST2

These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.

Ingredients:
cooking spray
½ cup panko bread crumbs
⅓ cup Parmesan cheese
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine  (Optional)
1 teaspoon Dijon mustard
1 clove garlic, crushed
4  skinless, boneless chicken breast halves, pounded to an even thickness

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl. Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 270.6
Fat: 13.8 g
Saturated fat: 7.5 g
Carbohydrates: 10.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 27.7 g
Cholesterol: 93.4 mg
Sodium: 462.5 mg
Lite Carrot Cake
Category: desserts
By Marva

An alternative to the usually high fat carrot cake.  Moist and delicious.

Ingredients:
1 cup cake flour
1 cup whole wheat flour
1 cup packed brown sugar
½ cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
3  eggs
⅓ cup vegetable oil
⅔ cup buttermilk
1 ½ cups grated carrots

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round cake pans. Separate eggs and beat egg whites until frothy, then continue whipping and gradually add 1/2 cup of the white sugar. Beat until stiff. In a large bowl combine; the cake flour, wheat flour, brown sugar, baking powder, baking soda, and cinnamon, mix until blended. Add the oil and the buttermilk and mix well. Add the egg yolks and mix well. Fold in the egg whites and then the carrots. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes. Cool and frost with your favorite Cream Cheese frosting using light cream cheese.

Yields: 1 -9x13 inch cake

Calories: 131.4
Fat: 3.9 g
Saturated fat: 0.7 g
Carbohydrates: 22.6 g
Sugars: 13.8 g
Dietary fiber: 1 g
Protein: 2.3 g
Cholesterol: 23.5 mg
Sodium: 96.3 mg
Passover Pumpkin Muffins
Category: bread
By Lissa Bloom Wax

These Passover pumpkin muffins are absolutely fabulous! I have made them many times and my kids can not tell that they are for Passover and not 'regular.' A true family favorite!

Ingredients:
10  eggs
4 cups canned pumpkin puree
2 ⅔ cups vegetable oil
6 cups white sugar
4 ½ teaspoons baking soda
1 teaspoon cream of tartar
1 tablespoon salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
4 ½ cups matzo cake meal

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin pan cups with paper muffin liners. Beat eggs, pumpkin puree, and vegetable oil in a large bowl until thoroughly mixed. Stir sugar, baking soda, cream of tartar, salt, cloves, cinnamon, and nutmeg into the egg mixture. Slowly stir matzo cake meal into the batter until combined; pour into prepared muffin cups nearly to the top, as they will not rise much. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 40 muffins

Calories: 324.1
Fat: 16 g
Saturated fat: 2.7 g
Carbohydrates: 44.5 g
Sugars: 31.2 g
Dietary fiber: 1.3 g
Protein: 3.2 g
Cholesterol: 46.5 mg
Sodium: 394 mg
Enchilada Sauce "Salsa Negra"
Category: side-dish
By Isabel

Authentic, mild, homemade enchilada sauce to be used with your favorite filling (cheese, beef, chicken, etc...). Also good with tortilla chips!

Ingredients:
3  dried negro (pasilla) chile peppers, stemmed and seeded
¾ pound fresh tomatillos, husks removed
¼  white onion
1 clove garlic, peeled
water to cover
¾ pound Roma tomatoes, halved lengthwise
½ teaspoon chicken bouillon granules, or to taste

Directions:
Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos. Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes. Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

Prep time: 20 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 4 cups

Calories: 16.3
Fat: 0.5 g
Carbohydrates: 3 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 0.6 g
Sodium: 15.1 mg
Chai & Raisin Oatmeal (Porridge)


Ingredients:
quick oats, chai tea mix, raisins, milk

Directions:
"Combine all ingredients and cook for 1 1/2 mins in the microwave stirring after 1 minute."
Beef Stir-Fry With Asparagus, Red Bell Peppers and Caramelized O


Ingredients:
dry sherry, tamari soy sauce, cornstarch, sweet onion, asparagus, red bell pepper, sugar, cornstarch, water

Directions:
Trim the excess fat and cut the flank steak in small, bite-size pieces. Combine the ingredients for the marinade and let the beef marinate for at least 20 minutes.
Meanwhile, cut the onions in thin slices. The bell peppers should be seeded and cut in 1-inch slices. Cut the tougher ends of the asparagus and slice them on the diagonal into 2-inch long pieces.
Bring a medium pan of water to a boil, reduce to a simmer and throw the asparagus in for about 2 or 3 minutes. Drain them, run them under cold water and dry them.
In a wok or sauté pan over a high flame, heat 1 tablespoon of the oil. Add the marinated beef strips, making sure it makes a nice sizzling sound. Once the meat is nicely browned on the outside, but still tender in the middle, about 2-3 minutes depending on the size, take it out and set it aside on a plate. You may need to sear the beef in two batches if your wok is not big enough.
Add 1 more tablespoon of the oil, and briefly stir-fry the asparagus for 3-4 minutes at medium-high eat. Set the asparagus aside and keep warm.
Add another tablespoon of oil, if necessary, and add the onions. Toss and turn until they have a nice golden brown color, 7 to 10 minutes. Add the peppers and stir until softened, about 4-5 minutes. Add sugar and vinegar, and cook for a few more minutes until the onions begin to caramelize.
Add the stock and bring to a simmer cooking for another 2 minutes to reduce the liquid. Mix the cornstarch with the 3 tablespoons of water and add slowly add it to the mixture until the sauce is a thick as you desire.
Return the beef and the asparagus to the pan and stir for another minute or so to amalgamate the flavors. Serve immediately with some white or brown rice.
Mushroom Rice


Ingredients:
rice, water, salt, button mushrooms, boiling water, butter

Directions:
Rinse the rice very well and allow it to drain for 15 minutes.
Put it in a pot with the water and a pinch of salt.
Bring it to a boil, then immediately reduce it to minimum.
Stir the rice gently, then cover it and do not disturb it for 15 minutes.
You can also cook it in a rice cooker.
Meanwhile, break the dry shiitake into pieces (discard the stems] and soak them in the boiling water.
Clean the fresh mushrooms, trim them, and chop them finely. (Discard the shiitake stems again - they are quite woody.]
Just before the rice is done, melt the butter in a small skillet over medium heat.
Saute the fresh mushrooms until they are soft and producing some juice.
Add the soaked shiitake and their soaking liquid, heat through, and immediately stir all the mushrooms, with the liquid, into the rice.