xiaoxl/recipe_data huggingface dataset:
Air Fryer Spanish Tortilla
Category: breakfast-and-brunch
By Buckwheat Queen

A Spanish tortilla is just as tasty when made in your air fryer. This recipe saves on cleanup and reduces oil from the traditional recipes. Try this nestled in a ciabatta roll with some hot sauce.

Ingredients:
1 large potato, peeled and cut into 1-inch cubes
1 tablespoon extra-virgin olive oil
⅛ cup leek, sliced into 1/4-inch pieces
5  eggs
¼ cup grated Pecorino Romano cheese
salt and ground black pepper to taste
⅛ cup chopped fresh flat-leaf parsley

Directions:
Rinse potato cubes and put them into a bowl with cold water to soak for about 10 minutes. Preheat an air fryer to 325 degrees F (160 degrees C). Drain the potatoes and pat dry. Transfer to a bowl and toss with olive oil. Put them into the air fryer basket. Cook for 18 minutes. Raise the temperature to 350 degrees F (180 degrees C). Shake the basket. Add leek and shake basket again. Cook until leek has softened, about 3 minutes. Meanwhile, whisk eggs, Pecorino Romano cheese, salt, and pepper together in a bowl and pour into a 6-inch, nonstick cake pan. Mix in cooked potatoes and leek. Set cake pan into the air fryer basket. Cook until tortilla has browned on top and the middle no longer jiggles, about 15 minutes. Remove from the air fryer and cool for 5 minutes. Sprinkle with Italian parsley before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 221.9
Fat: 11.7 g
Saturated fat: 3.7 g
Carbohydrates: 17.4 g
Sugars: 1.4 g
Dietary fiber: 2.1 g
Protein: 12.2 g
Cholesterol: 240.2 mg
Sodium: 222.6 mg
Donna Leigh's Creamy Broccoli Slaw
Category: salad
By Donna Leigh

This is addictive. It's a combination of several recipes I've tried with my own tweaks. I've used different ramen noodle flavors. Feel free to experiment based on your tastes.

Ingredients:
1 cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons white sugar
⅛ teaspoon celery seed
1 (3 ounce) package Oriental-flavored ramen noodles, broken into small pieces
1 tablespoon olive oil
1 tablespoon sesame oil
¼ cup slivered almonds
1 (12 ounce) package broccoli coleslaw mix
½ cup chopped onion
¼ cup unsalted sunflower seeds

Directions:
Mix mayonnaise, vinegar, sugar, celery seed, and ramen noodle seasoning packet in a bowl; chill in refrigerator. Heat olive oil and sesame oil in a skillet over medium heat; cook and stir ramen noodles and almonds until toasted, stirring frequently, 3 to 5 minutes. Remove from heat and cool. Combine ramen noodles, almonds, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 466
Fat: 41.4 g
Saturated fat: 6.8 g
Carbohydrates: 20.9 g
Sugars: 7.7 g
Dietary fiber: 3 g
Protein: 4.2 g
Cholesterol: 13.9 mg
Sodium: 515.9 mg
Hummus Chicken
Category: meat-and-poultry
By DiGiovine

This is a fast, delicious weeknight dinner. Use any flavor of hummus that you prefer, but spicy works well for me. Serve with a side of rice.

Ingredients:
1  green bell pepper, chopped
1  onion, chopped
2 tablespoons olive oil
2  skinless, boneless chicken breast halves
½ cup prepared hummus
½  lemon, juiced
1 teaspoon paprika

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat. Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika. Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 2 servings

Calories: 403.9
Fat: 22 g
Saturated fat: 3.6 g
Carbohydrates: 25 g
Sugars: 6.4 g
Dietary fiber: 8 g
Protein: 30.3 g
Cholesterol: 64.6 mg
Sodium: 276.3 mg
Meatballs With Grilled Pitas and Mint Yogurt Sauce


Ingredients:
fresh parsley leaves, green onions, dried mint, ground cumin, paprika, salt, ground black pepper, egg, water, lean ground beef, plain yogurt, fresh parsley

Directions:
In a food processor, reduce in a smooth puree the parsley leaves, green onions, half of the mint, cumin, paprika, salt and pepper.  Pour the parsley puree in a large bowl.  Add egg, water and ground beef and stir.  With wet hands, using about 2 heaping tablespoon each, work the mixture of ground beef in the shape of small sausages.  On metal skewers or wood skewers soaked in water, thread the small beef sausages on the length.
Set the barbecue to medium heat.  Put beef skewers on a greased grill of the barbecue.  Close the cover of the barbecue and cook for about 12 minutes or until ground beef is not pink inside (flip the skewers at mid-cooking].
Meanwhile, cut pita breads in 4 and put on the grill of the barbecue.  Cook for about 4 minutes or until crispy (flip at mid-cooking].
In a small bowl, mix yogurt, remaining mint and chopped parsley until mixture is homogeneous.  Serve the skewers with pita breads and yogurt sauce.
Nasi Minyak ("oil Rice") Using Basmathi Rice


Ingredients:
basmati rice, ghee, shallots, garlic cloves, ginger, cinnamon stick, star anise, cloves, evaporated milk, salt

Directions:
wash and rinse the pre-soak rice.
heat ghee and fry pounded ingredient.
add in cinnamon stick, star anise, and cloves.
fry until frangrant.
add water (for 3 cups of rice, use 4.5 cups of water], evaporated milk and salt.
bring to boil.
pour the mixture into the rice and cook with rice cooker as you would a normal rice.
do not stir until the rice is well cooked or else you will break the rice.
Smudgy Bars


Ingredients:
margarine, butter, marshmallows, vanilla extract, peanuts, raisins, chocolate chips

Directions:
In large saucepan over low heat, melt margarine. Add marshmallows; stir until melted and well blended. Remove from heat.
Stir in vanilla. Add cereal, peanuts and raisins, then chocolate chips, stirring until thoroughly coated.
Using lightly-buttered spatula, press into buttered 3.5 L (13 x 9"] pan. Cool. Cut into bars.
Amusement Park Cornbread
Category: bread
By Trish

A delicious cornbread that will transport you to a magic kingdom of flavor. This recipe can also be used for cornbread muffins.

Ingredients:
⅔ cup white sugar
1 teaspoon salt
⅓ cup butter, softened
1 teaspoon vanilla extract
2  eggs
2 cups all-purpose flour
1 tablespoon baking powder
¾ cup cornmeal
1 ⅓ cups milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet. In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended. Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 - 8 inch skillet

Calories: 328.2
Fat: 10.4 g
Saturated fat: 5.9 g
Carbohydrates: 51.9 g
Sugars: 18.9 g
Dietary fiber: 1.7 g
Protein: 7.2 g
Cholesterol: 70.1 mg
Sodium: 566.9 mg
Chocolate Muffins


Ingredients:
cocoa powder, brown sugar

Directions:
Heat oven to 350°F.
Melt on steam chocolate and oil. When melted, add cocoa powder and leave to cool.
In bigger bowl mix together egg whites and sugar for 15 minutes.
When egg whites are mixed, well add chocolate and mix again until it becomes brown and mixed well.
In muffin tin put baking paper; spoon mixture carefully.
Bake for 15-18 minutes--not more!
Leave to cool about 5 minutes and remove paper.
Put some whipped cream on the top of the muffins.
Garlic-Sherry Chicken


Ingredients:
chicken breasts, butter, olive oil, garlic cloves, onions, flour, sherry wine, fresh mushrooms, salt, fresh ground black pepper

Directions:
Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
Drain and coarsely chop artichoke hearts.
Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
Saute onions and garlic on low-medium until onions are soft and translucent.
Add mushrooms if using them and cook briefly.
Add sherry to pan and stir until it has all evaporated.
Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy].
Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.
Light & Tasty Chicken Piccata


Ingredients:
boneless skinless chicken breast halves, egg substitute, chicken broth, chicken broth, lemon juice, garlic cloves, all-purpose flour, parmesan cheese, fresh parsley, salt, olive oil, butter

Directions:
Flatten chicken to 1/4 inch thickness. In a shallow dish, combine the egg substitute, 2 tablespoons broth, 2 tablespoons lemon juice, garlic and hot pepper sauce.
In another shallow dish, combine the flour, parmesan cheese, parsley and salt.
Coat chicken with flour mixture; dip in egg substitute mixture, then coat again with flour mixture.
In a large nonstick skillet, brown half of the chicken breasts in 1 1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove chicken and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove chicken and keep warm.
In the same pan, melt butter. Add the remaining broth and lemon juice. Bring to a boil. Boil, uncovered, until reduced by a fourth. Drizzle over chicken.
Cajun Appetizer Meatballs
Category: appetizers-and-snacks
By DOREENB

This is a great appetizer meatball recipe with a little kick to it. It can be made ahead and frozen in resealable plastic bags, then added to sauce and heated.

Ingredients:
1 pound lean ground beef
1 ½ teaspoons hot pepper sauce
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
¼ cup finely chopped onion
¼ cup fresh bread crumbs
¼ cup milk
1  egg
½ cup barbeque sauce
½ cup peach preserves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle. In a small bowl, combine the barbeque sauce and peach preserves. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 504.4
Fat: 25.4 g
Saturated fat: 10 g
Carbohydrates: 45 g
Sugars: 35.5 g
Dietary fiber: 0.9 g
Protein: 22.9 g
Cholesterol: 132.8 mg
Sodium: 1271.6 mg
Cauliflower and Potato Soup (Vegan)


Ingredients:
cauliflower, onion, potatoes, parsley

Directions:
Chop the cauliflower, onion and potatoes into dice.
Cover with the vegetable stock and cook until soft.
Cool briefly; pour into a blender; blend to preferred consistency.
Return the mixture to the saucepan and reheat gently.
Serve topped with the parsley.
Lemon Garlic Dressing -Mediterranean


Ingredients:
garlic clove, sea salt, fresh lemon juice, extra virgin olive oil

Directions:
Chop garlic and place in a bowl, add salt., Crush salt and garlic into a paste., Add remaining ingredients stir and enjoy on whatever you like!
Shrimp Pasta in White Wine Sauce


Ingredients:
raw shrimp, water, saffron, coconut oil, olive oil, shallots, onion, garlic cloves, white wine, dried parsley, dried basil, crushed red pepper flakes, butter, lemon juice, parmesan cheese

Directions:
Remove tails from shrimp and place in a small saucepan with 1 cup of water. Keep shrimp for later in the recipe.
Bring shrimp tails and water to a boil, reduce and simmer for 10 minutes. Add chicken base and stir. Remove from heat, add saffron, cover and allow to steep for 5 minutes. Strain and reserve liquid for later in the recipe.
In a large fry pan, cook shallots and garlic over medium heat until just soft in coconut oil or olive oil.
Add shrimp to shallots and garlic mixture. Stir to combine and cook for 2 to 3 minutes. Shrimp should just be pink.
Add wine, parsley, basil, pepper flakes, and reserved stock. Cook over medium heat until back to temperature. (soft boil].
Add butter and lemon juice. Once butter has melt, remove from heat and cover.
Serve on pasta, rice, or Gnocchi with bread to dip in the sauce.
Herbed Pork Chops in Mushroom Sauce


Ingredients:
garlic powder, paprika, dried basil leaves, thyme leaves, boneless pork chops, onion, milk, cooked rice

Directions:
Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
Heat oil in skillet. Cook chops 10 minute or until browned.
Add onion and cook until tender.
Add soup and milk. Heat to a boil. Cover and cook over low heat 10 minute or until chops are done. Serve with rice.
TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
Joanne's Spicy Shrimp Salsa


Ingredients:
tomatoes, whole tomatoes, red onion, bay shrimp, medium shrimp, fresh cilantro, cumin, garlic, lime juice, salt, fresh ground black pepper

Directions:
Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
Remove from the water, cool, and peel.
Coarsely chop the fresh or canned tomatoes and place in a large bowl.
Stir in the remaining ingredients.
Cover and refrigerate at least 4 hours.
Serve with baked tortilla chips or as a side dish.
For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
Stir in shrimp.
Marinated Greek Village Salad


Ingredients:
cherry tomatoes, grape tomatoes, cucumber, red onion, feta cheese, lemon, red wine vinegar, olive oil, dried basil, dried oregano, minced garlic cloves, salt, pepper

Directions:
Combine vegetables and cheese in large bowl.
Combine lemon juice, red wine vinegar, olive oil, basil, oregano, salt & pepper; whisk.  Add dressing to salad, and refrigerate until serving.
Serve on spring mix or other lettuce.
Enjoy!
Banana Sticks


Ingredients:
bananas, low-fat yogurt, granola cereal

Directions:
Peel bananas and halve.  Insert icecream stick in cut end of each piece, to make a handle.
Holding by stick, dip into yoghurt (I cheat and dip it into the tub rather than try to coat it with the small amount], cover completely to exclude air, allow to drain away slightly then roll in granola lightly.
Place on tray covered with foil or cling and freeze immediately in coldest part of freezer.
Yum!
Blue (Bleu) Cheese Dressing (The Chart House)


Ingredients:
sour cream, dry mustard, black pepper, salt, garlic powder, Worcestershire sauce, mayonnaise, blue cheese

Directions:
With an electric mixer on low speed, beat together first 6 ingredients for 2 minutes.
Add mayonnaise and beat an additional 30 seconds.
Increase speed to medium and beat for 2 minutes.
Fold in bleu cheese.
Refrigerate for at least 24 hours before serving.
Note: Sometimes I will add 1/2 the bleu cheese, when adding the mayo. This gives the dressing a smoother consistency when serving to younger taste buds. Cooking time is 24hr. refrigeration.
Fluffy Cocoa Tarts


Ingredients:
cream cheese, sour cream, sugar, lemon juice, mini graham cracker tart crusts, salted peanuts

Directions:
In a small mixing bowl, combine the cream cheese, sour cream, sugar and lemon juice until smooth.
Stir in cocoa mix.
Fold in whipped topping.
Spoon into tart shells.
Sprinkle with peanuts and chocolate chips (optional].
Cover and refrigerate until serving.
Strawberry Almond Spinach Salad


Ingredients:
strawberry, parmesan cheese, extra virgin olive oil

Directions:
Gently toss salad ingredients together in a bowl., Whisk together ingredients for dressing and gently mix with salad.
Tofu Guacamole


Ingredients:
avocado, soft tofu, salt, black pepper, cayenne pepper, garlic clove, ground cumin, fresh lemon juice, parsley

Directions:
Mash all ingredients, except parsley, with a fork.
After mashing, beat well with fork (vigorously] or whisk until smooth and uniform.
Arrange nicely in a serving bowl.  Top with parsley.
Cover tightly and chill.
Champagne Cabbage


Ingredients:
onions, unsalted butter, tart apples, red cabbage, green cabbage, sugar, lemon, zest of, salt, fresh lemon juice

Directions:
Melt the butter in a large heavy saucepan and add the onions.
Cook and stir over medium heat until they soften.
Add the apple slices and saute for 5 minutes.
Core the cabbages and slice them very very thin.
Add to the saucepan with 1/3 of the champagne, the sugar, lemon zest,salt and lemon juice.
Bring to a boil and simmer gently, covered for 15 minutes.
Add the remaining champagne and a grind or two of pepper and simmer, uncovered for 10 minutes.
Serve immediately.
The cabbage stays fairly crisp because of the acid in the champagne and lemon.
Peppered Beef & Kumara Wedges (21 Day Wonder Diet:day 14)


Ingredients:
kumara, green peppercorn, buttermilk

Directions:
Preheat oven to 200°C.
Roast Kumara on oven tray,uncovered, about 25 minutes.  Boil, steam or microwave broccolini until tender.
Meanwhile, spray beef with cooking oil; cook beef in heated frying pan.  Remove from heat; cover with foil.
Add peppercorns, buttermilk and stock to and stock to pan; heat without boiling.
Serve vegetables topped with beef, then drizzled with peppercorn sauce.
Pan-Fried Shrimp with Lime Butter
Category: seafood
By Miss Amy

Panko-coated pan-fried shrimp with a delicious lime butter that is tasty enough but does not overpower the flavors of the shrimp. Serve over a mixed greens salad or with angel hair pasta with cream sauce and a fresh vegetable for a larger meal.

Ingredients:
1  egg
2 tablespoons water
1 pound uncooked shrimp, peeled and deveined
1 cup panko bread crumbs
4 tablespoons oil, divided
2 tablespoons butter
1  lime, juiced

Directions:
Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish. Dip shrimp into the egg wash and toss into breadcrumbs. Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm. Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 350.4
Fat: 22.5 g
Saturated fat: 6.7 g
Carbohydrates: 20.6 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 23.1 g
Cholesterol: 234.3 mg
Sodium: 389.2 mg
Thai Curry Tofu
Category: main-dish
By Shelita

Curried tofu made with coconut milk.

Ingredients:
1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Directions:
Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 281.9
Fat: 25.7 g
Saturated fat: 15.2 g
Carbohydrates: 7.5 g
Sugars: 1.2 g
Dietary fiber: 1.9 g
Protein: 10.3 g
Cholesterol: 7.6 mg
Sodium: 1017.7 mg
Hamburger Sauce
Category: everyday-cooking
By Debbie Russell

This is an old Air Force recipe passed down over the years, given to me by my mom. It is quick, easy and inexpensive. It may look strange to begin with but once you taste it your family will go back for seconds and thirds! Pour over mashed potatoes and enjoy!

Ingredients:
1 pound ground beef
1 (15 ounce) can green beans, drained
1 (6.5 ounce) can tomato sauce
1 (10.75 ounce) can  condensed tomato soup
¼ cup white sugar
salt and ground black pepper to taste

Directions:
Place the ground beef into a skillet over medium heat, and cook until the beef is browned, breaking it up into crumbles as it cooks, about 10 minutes. Pour off the grease, and stir in green beans, tomato sauce, tomato soup, and sugar until the sugar has dissolved. Reduce heat to medium-low, and simmer for 30 minutes; season to taste with salt and black pepper.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 329.7
Fat: 14.5 g
Saturated fat: 5.5 g
Carbohydrates: 28.6 g
Sugars: 21.4 g
Dietary fiber: 2.7 g
Protein: 21.7 g
Cholesterol: 68.8 mg
Sodium: 1027.1 mg
Gaucho Steak


Ingredients:
hot water, cayenne pepper, salt

Directions:
Stir the hot water, salt, and cayenne pepper together and let stand, covered.
Bring steaks to room temperature.
Pat them dry with paper towels.
Grill steaks over direct heat, basting each side twice with a small spoonful of the pepper mixture during grilling.
Cook the steaks for about 10 minutes per side, depending on their thickness, the heat of your flame, and your preference for degree of doneness.
I prefer to grill with charcoal for its added flavor.