xiaoxl/recipe_data huggingface dataset:
Oat Bread


Ingredients:
whole wheat flour, all-purpose flour, rolled oats, baking powder, baking soda, salt, lemon juice, nonfat milk, honey, sesame seeds

Directions:
Preheat oven to 375 degrees., Spray a non-stick loaf pan with cooking spray., In a large bowl, combine the dry ingredients and mix well with a wire whisk., In a small bowl combine the lemon juice and milk., Let sit for 1 minute., Add honey to soured milk and then add to dry ingredients., Mix until all ingredients are moistened., Pour mixture into prepared pan., Smooth top lightly with back of spoon if desired and sprinkle with sesame seeds., Bake 35 minutes or until crusty and brown., Remove to a wire rack and cool.
Spicy Pickled Green Beans


Ingredients:
water, white vinegar, kosher salt, sugar, garlic, fresh dill sprigs, green beans

Directions:
Combine first 4 ingredients in a large saucepan; bring to a boil.
Remove from heat; add garlic, dill, and peppers to pan. Let stand 1 minute.
Pour vinegar mixture over beans in a large glass bowl; cover and refrigerate 1 week, stirring occasionally.
Hot Bacon Dressing


Ingredients:
bacon, flour, sugar, salt, water

Directions:
Fry bacon until crispy.
Remove bacon to paper towel covered dish to drain and cool.
Reserve 1 1/2 teaspoons of the bacon fat.
Combine flour, sugar, salt.
Mix well with 1/2 cup water, let stand in mixing container.
Heat vinegar and remainder of water to hot (do not boil].
Add the hot liquid to dry ingredients, stirring well.
Add the mixture to the bacon fat still in skillet, and cook to desired consistency. (If gravy like texture is desired, you can bring to a brief boil. Overcooking with cause it to congeal into a thick ball].
If desired, you can crumble the bacon you fried and add to salad.
Pour over your salad of choice and devour immediately.
Strawberry Romaine Salad II
Category: salad
By Dort

This is a great summer salad that utilizes fresh romaine, onions, strawberries, and a sweet poppy seed dressing.

Ingredients:
1 head romaine lettuce, torn into bite-size pieces
1  red onion, sliced
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges
1 cup mayonnaise
2 tablespoons maraschino cherry juice
2 tablespoons honey
1 tablespoon poppy seeds
⅛ teaspoon lemon juice

Directions:
In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges. In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 366.5
Fat: 30.2 g
Saturated fat: 4.5 g
Carbohydrates: 25.5 g
Sugars: 18.6 g
Dietary fiber: 3.2 g
Protein: 2.1 g
Cholesterol: 13.9 mg
Sodium: 217.8 mg
Applesauce Cake


Ingredients:
apple cider, all-purpose flour, baking soda, sugar, cinnamon, nutmeg, clove, applesauce, egg, salt, unsalted butter, vanilla extract

Directions:
"mix."
Savory Sweet Potato and Leek Tart


Ingredients:
sweet potatoes, leeks, eggs, heavy cream, milk, gruyere cheese, thyme, parsley, nutmeg

Directions:
Preheat the oven to 400 degrees.
Bake the potatoes until the center is tender when you stick a knife in it.
Prepare tart dough.  (Use your preferred pie crust.  I use 1c flour, 1/3c oil, 1/6 c water, 1/4t salt and blend in food processor, then mold it to the pie dish with the palm of my hand.].
Trim the leeks, and cook 7-10 minutes on medium heat in butter until tender.  Add dash of water 3-4 mins into cooking to keep them from burning.
Place all tart ingredients into food processor and blend.  Mash the potatoes (skins excluded] and add to the mix.
Cook tart shell for 10 mins at 400.
Pour the tart mix into the shell and bake at 375 for 45-40 minutes or until golden.  Gently shake the dish, and if the center giggles loosely, it needs more time.
Note:  I made this with evaporated milk instead of cream, and didn't have gruyere so used parmesan and goats cheese.  I also didn't have parsley, so added more thyme.  I doubled the recipe and used an 11x14 dish.  It came out great!
More


Ingredients:
onions, green bell pepper, garlic cloves, ground beef, tomatoes, chili powder, water, mushroom stems and pieces, frozen English peas, whole kernel corn, spaghetti, sharp cheddar cheese

Directions:
"Saute onions, green peppers and garlic.  Add 1 lb ground meat, 1 lg can tomatoes, 3 tbsp Chile powder, and water.  Cook 30 min, then add the mushrooms, peas, corn, and spaghetti.  Then take half of mixture and place in casserole dish and top that half w/ 1 c sharp cheddar.  Then take the remainder and repeat, creating a 2nd layer. Bake at 350 for 30 minutes."
Mustard & Rosemary Marinade for Chicken & Fish


Ingredients:
coarse grain mustard, lemon juice, olive oil, garlic clove, rosemary

Directions:
Combine all ingredients together., Marinate chicken or fish 10 minutes., Grill, BBQ or panfry chicken or fish until browned and cooked through., Garnish with a rosemary sprig to serve.
Greek  Lamb Pilaf With Cinnamon


Ingredients:
onions, boneless lamb shoulder, garlic cloves, tomatoes, raisins, red wine, extra virgin olive oil, salt, pepper, cinnamon sticks, bay leaf, pine nuts, long-grain rice, fresh parsley leaves

Directions:
Place the onion in a deep 12 - inch skillet or flameproof casserole with a lid over medium heat; cover the pan.  Let them stew, undisturbed, while you cut up the lamb, chop the garlic, and chop the tomatoes.
Soak the raisins in the wine.  After 5 or 10 minutes, uncover the pan and stir the onions; re-cover.  When the onions are dry, slightly brown, and almost sticking to the pan, (another 10 minutes or so], add the olive oil and raise the heat to medium-high.
Cook, stirring occasionally, until the onions are nicely browned.  Add the garlic and stir.  Add the tomatoes, raisins and wine, salt and pepper, cinnamon, bay leaf, pine nuts and rice; stir.
Bring to a simmer and add the lamb and 2 cups hot water.  Cover and cook very slowly for about 30 minutes, checking after about 20 minutes to make sure the mixture had not dried out; if it has, add a bit more water and re-cover.
Check that the rice is done, if it is not, add a bit more water.  Raise the heat to medium-high and cook until the mixture is moist but not swimming in liquid and the rice is fully cooked.
Check the seasoning, garnish with parsley, and serve.
Country-Style Steak
Category: meat-and-poultry
By hmclaurin

Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes.

Ingredients:
1 cup all-purpose flour
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
¼ teaspoon garlic powder  (Optional)
1 pound beef cube steaks
½ cup olive oil
2 cups beef broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour. Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil. Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

Prep time: 15 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 355
Fat: 19.9 g
Saturated fat: 4.1 g
Carbohydrates: 24.6 g
Sugars: 0.1 g
Dietary fiber: 1 g
Protein: 18.3 g
Cholesterol: 27.2 mg
Sodium: 655.7 mg
Halibut Piccata


Ingredients:
all-purpose flour, salt, black pepper, olive oil, halibut fillets, dry white wine, garlic cloves, capers, unsalted butter, fresh parsley

Directions:
Preheat oven to 350°F
In a wide, shallow bowl, whisk together the flour, salt and pepper.
Preheat a nonstick saute pan over medium high until hot and add the olive oil.
Lightly coat the halibut fillets in the seasoned flour (I use Gluten-free mix, rice will also work] and place in the pan.
Sear until golden brown, about 1 minute per side.
Flip the fillets to sear the underside, then transfer them to a baking sheet and place in the oven to finish cooking, about 5 minutes more.
The halibut should be just cooked through.
Meanwhile, add the wine and lemon juice to the pan, stirring to scrape up any browned bits.
Add the garlic and capers and cook the liquid over medium-high heat until reduced by two-thirds.
Remove pan from heat and whisk in butter to create a creamy, piquant sauce.
Taste and whisk in more butter if desired.
Season with salt and pepper to taste.
Place fillets on two plates and drizzle each with the piccata sauce.
Garnish with a sprinkle of chopped parsley.
Empanada Filling
Category: world-cuisine
By Anonymous

This is my grandmother's recipe for Peruvian beef empanada filling. Use homemade pie crust or, in a pinch, refrigerated pie crust to make these Peruvian turnovers. Lightly dust powdered sugar over the baked empanadas and serve with lime wedges for authentic flair.

Ingredients:
2 tablespoons all-purpose flour
1 cup water
3 tablespoons olive oil
1 large onion, diced
1 pound ground beef
12  pitted kalamata olives, diced
½ teaspoon ground cumin
½ teaspoon paprika
½ cup raisins
3  hard-cooked eggs, chopped
salt and ground black pepper to taste

Directions:
Stir flour into water in a small bowl until dissolved. Heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. Cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes. Pour flour-water mixture into the beef and stir to coat evenly. Add raisins, stir, and cook until the raisins are plump, about 5 minutes. Fold eggs into the beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

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

Calories: 318
Fat: 20.7 g
Saturated fat: 5.6 g
Carbohydrates: 16.4 g
Sugars: 9.5 g
Dietary fiber: 1.2 g
Protein: 17 g
Cholesterol: 153.3 mg
Sodium: 201 mg
Baked Mostaccioli


Ingredients:
ground beef, mostaccioli pasta, parmesan cheese, salt, pepper, mozzarella cheese, parmesan cheese

Directions:
Brown ground beef in a large skillet; drain.
Stir in cooked pasta, sauce and 1/2 cup Parmesan cheese; season to taste with salt and pepper; spoon into a greased 13 x 9 inch baking pan.
Top with mozzarella and remaining Parmesan cheese.
Bake for 20 minutes at 375, until heated through.
If desired, sprinkle with additional Parmesan cheese.
Pumpkin and Lentil Fritters


Ingredients:
pumpkin, olive oil, leek, garlic cloves, lentils, plain flour, egg, fresh tarragon

Directions:
Cook the pumpkin in a large pot of boiling water for 10-15 minutes, until tender, drain well, return to the pot and mash the pumpkin thoroughly.
Remove the outer leaves from the leek, wash all the leaves thoroughly, pat with a paper towel to remove excess water and finely chop.
Peel garlic cloves, crush and finely chop.
Thoroughly drain the lentils.
Finely chop the tarragon.
Heat one tablespoon of olive oil over a medium heat, in a sauté pan, and sauté the finely chopped garlic and leek until tender.
Transfer the garlic and leek to kitchen paper to drain excess oil.
Mix the garlic and leek with the mashed pumpkin, lentils, flour, egg and tarragon until well combined.
Heat one tablespoon of olive oil over a medium heat in the sauté pan.
Add 1/4 cupfuls of the pumpkin/lentil batter to the pan and flatten with a spatula.
Cook for 2-3 minutes on each side, until cooked through and golden.  You should get 8 fritters from the batter.
Drain the fritters on kitchen paper and, if not needed immediately, keep them warm in a 120ºC oven.
Serve the fritters with tzatziki or your favourite vegetable chutney and a salad.
Country Sausage Casserole


Ingredients:
American cheese, eggs, milk, dry mustard, milk

Directions:
Place bread cubes in a greased 9x13-inch pan.
Sprinkle with cheese.
Scatter browned sausage evenly over top.
Blend eggs, 2 1/2 cups milk and mustard and pour over ingredients in the pan.
Refrigerate overnight (or for 5 hours].
Blend soup and 1/2 cup milk and pour evenly over the top.
Bake 1 1/2 hours at 350°F.
Thick-Cut Bacon in the Oven
Category: breakfast-and-brunch
By WCFranck

Make crispy bacon in the oven and never fry again!

Ingredients:
16 slices thick-cut bacon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Position bacon strips on the baking rack. Bake in the preheated oven until crispy, 15 to 20 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 16 slices

Calories: 99.4
Fat: 7.7 g
Saturated fat: 2.5 g
Carbohydrates: 0.3 g
Protein: 6.8 g
Cholesterol: 20.2 mg
Sodium: 424.5 mg
Baked Grouper Creole/Parmesan


Ingredients:
butter, olive oil, fresh parmesan cheese, fresh herb, lime juice, paprika, salt, garlic powder, black pepper, onion powder, red pepper flakes, dried oregano leaves, dried thyme

Directions:
Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
Heat oven to 400.
Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
Brush generously on fillets.
Bake for 15-20 minutes, basting fish with sauce a couple of times.
Top with herbs in last 5 min of cooking, cook till fish is flaky.
Sprinkle with lime juice.
Serve.
Low-Cholesterol Blueberry Muffins II
Category: bread
By JJOHN32

Low-cholesterol muffins.

Ingredients:
1 ½ cups all-purpose flour
1 cup fresh blueberries
1  egg white
1 tablespoon vegetable oil
½ cup skim milk
2 tablespoons margarine, melted
2 teaspoons baking powder
¼ teaspoon salt
½ cup white sugar

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Use vegetable oil spray to grease 12-cup muffin tin.  Set aside. Mix 1/4 cup of the flour with the blueberries.  Set aside.  Beat egg white and 1 tablespoon oil lightly in bowl.  Stir in milk and melted margarine or oil. In separate bowl, mix together flour, baking powder, salt, and sugar.  Sift dry ingredient mixture over egg white mixture.  Stir just long enough to moisten flour.  The batter will look lumpy.  DO NOT OVERMIX.  Fold in blueberries.  Fill each tin two-thirds full with batter.  Bake in preheated oven 20-25 minutes or until golden brown.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 127.3
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 22.8 g
Sugars: 10.1 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Cholesterol: 0.2 mg
Sodium: 159.7 mg
Stabilized Mascarpone Whipped Cream


Ingredients:
heavy whipping cream, powdered sugar, vanilla extract, mascarpone cheese, heavy whipping cream, powdered sugar, vanilla extract, mascarpone cheese, water

Directions:
Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won’t remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it’s piped or spread, etc, it’ll stay put and nice and fluffy.
*I prefer to use the mascarpone cheese when still chilled, but soft, so that it’ll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won’t firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
White Chicken Stock


Ingredients:
celery, carrot, bay leaves, fresh thyme, tarragon, parsley, black peppercorns, fresh sage

Directions:
Rinse carcasses under cold water. Use a cleaver to cut the carcasses into sections.
Place chicken bones in a 12-quart stock pot. *Add chopped vegetables, fresh herbs and peppercorns. Cover the bones with cold water.
Slowly bring stock to a simmer; this should take about 45-minutes. Do not let the stock boil.
Skim excess fat from the stock every 30-minutes.
Simmer the Chicken Stock for 4-5 hours,.
Remove Chicken Stock from heat and strain. Cool Chicken Stock a ice bath. The stock will keep 3-4 days in cooler or can be frozen for 2-months.
* You do not need to peel vegetables; rinse under cold water.
Portuguese Portonic (White Port + Tonic)


Ingredients:
tonic water, lemon zest

Directions:
Put the ice cubes in a highball glass., Pour in the port and tonic water. Drop in the zest.
Tuna Roll Salad


Ingredients:
tuna in water, Miracle Whip, hot chili sauce, lime juice, soy sauce, sugar, arugula, cooked brown rice, English cucumber, avocado

Directions:
Whisk together miracle whip, sriracha, lime juice, soy sauce, sesame oil, and sugar.
Add arugula, rice, cucumber, and rice.
Toss to combine.
Divide onto 4 plates.
Top with tuna.
Easy Creamy Sweet Potato Soup
Category: soups-stews-and-chili
By Zeke Pelaez

This is one of my signature dishes. I made this recipe when I was 12 years old. If you want to use potato instead of sweet potato, replace the coconut milk with cow's milk. Add your favorite herbs and spices for added flavor, or just prepare it as stated.

Ingredients:
4  sweet potatoes, cut into cubes
salt as needed
2 tablespoons olive oil, or as needed
1  white onion, chopped
5 cloves garlic, chopped
2 cups coconut milk
1 cup heavy whipping cream
½ teaspoon hot sauce  (Optional)
salt and ground black pepper to taste

Directions:
Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl. Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes. Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 374.2
Fat: 26.5 g
Saturated fat: 18 g
Carbohydrates: 32.9 g
Sugars: 6.6 g
Dietary fiber: 5.2 g
Protein: 4.3 g
Cholesterol: 40.8 mg
Sodium: 105.4 mg
Mandarin Topped Pork Loin


Ingredients:
mandarin oranges, ground cinnamon, couscous, green beans

Directions:
In a skillet, brown pork loins on both sides in oil over medium heat (about 8-10 minutes per side].
Next, top with oranges and sprinkle liberally with cinnamon.
Cover and simmer for 25 minutes or until meat juices run clear.
Serve with couscous (prepared according to the package directions] and green beans.
Brownie Mix-Black Bean Brownies
Category: desserts
By Mary B. Smith

You won't believe how chocolate-y and moist these brownies are. I like to make them in mini muffin cups with mini foil cupcake liners. Dust them with powdered sugar and you have a decadent treat with the benefit of more protein, more fiber, and fewer fat calories.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 cup water
1 package brownie mix
1 cup chocolate chips, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter. Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 24 servings

Calories: 149.6
Fat: 5.6 g
Saturated fat: 1.8 g
Carbohydrates: 25 g
Sugars: 3.8 g
Dietary fiber: 2.4 g
Protein: 2.3 g
Sodium: 138.9 mg
Afghan Kabuli Pulao


Ingredients:
basmati rice, onions, pistachios, carrots, raisins, sugar, olive oil

Directions:
Earlier in the day: Place the rice in a large colander and run cold water over it to rinse it well.
Now pour the rice in a large bowl and cover it with cold water to soak for 4 to 5 hours.
Pour 1/6 cup of sugar into a large, hot saucepan over medium heat and keep shaking the pan until the sugar caramelizes.
Add 1 cup of the reserved lamb stock, the RawSpiceBar’s Afghan Pulao Spices, salt and pepper to taste, if needed. Bring to a boil, remove from heat and set aside.
Drain the soaked rice. Then, following the cooking directions on the package, boil it until just soft. Drain again and pour the rice over the caramelized sugar mixture and stir until the rice is well coated.
Using a frying pan, heat 1 tablespoon of oil over medium-high heat. Add the carrots and the remaining sugar and stir for 5 minutes or until caramelized and glossy. Add the raisins and cook for another minute. Remove from heat and set aside.
With the underside of a large wooden spoon punch holes all over the rice allowing the steam to escape. Drizzle rice with olive oil.
Now, top the rice with the carrot mixture and the prepared lamb.
Cover with a tea towel and the lid of the pan. Make sure the towel is under the lid so it doesn’t burn. Now turn the heat to high and cook the rice mixture for 5 minutes. Reduce the heat to low and cook for another 10 minutes. Remove from heat and keep it covered for 10 more minutes.
To serve, cover a large platter with a layer of the rice, spoon the lamb over it, and then all the remaining rice. Top with the carrot mixture and finally with the almonds and pistachios. This serves a large family, as is traditional with Afghan communities.
Southern Yellow Squash Casserole


Ingredients:
butter, sour cream, black pepper, cheddar cheese, paprika

Directions:
Preheat oven to 350 degrees.  Grease a small, square casserole dish.
Boil squash and onion in a large pot 15 to 20 minutes until tender.
Pour the squash and onion into a colander and drain.  Press firmly against the mixture until all excess moisture is drained.
In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm] allowing the butter to melt.  Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping].  Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
Add contents of bowl into the greased casserole dish.  Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers.  Gently sprinkle paprika over top for color.
Bake 25-30 minutes until topping is lightly golden-brown.