xiaoxl/recipe_data huggingface dataset:
Thai Beef Salad
Category: salad
By Mick

A colorful, tangy salad that brings out the best in Thai cuisine and spices.

Ingredients:
2  green onions, chopped
1  lemon grass, cut into 1 inch pieces
1 cup chopped fresh cilantro
1 cup chopped fresh mint leaves
1 cup lime juice
⅓ cup fish sauce
1 tablespoon sweet chili sauce
½ cup white sugar
1 ½ pounds (1 inch thick) steak fillet
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
½  English cucumber, diced
1 pint cherry tomatoes

Directions:
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved.  Adjust the flavor, if desired, by adding more sugar and/or fish sauce.  Set aside. Cook the steak over high heat on a preheated grill for approximately 4-6 minutes on each side, until it is cooked medium.  Do not overcook the meat!  Remove from heat and slice into thin strips.  Add the meat and its juices to the sauce and refrigerate, tightly covered, for at least 3 hours. Tear the lettuce into bite size pieces and place in a salad bowl.  Arrange the cucumber on top of the lettuce, and then pour the meat and sauce over.  Top with the cherry tomatoes and garnish with fresh cilantro leaves.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 45 mins
Yields: 4 to 6 servings

Calories: 210.8
Fat: 5 g
Saturated fat: 2 g
Carbohydrates: 27.4 g
Sugars: 19.2 g
Dietary fiber: 1.9 g
Protein: 16 g
Cholesterol: 25.2 mg
Sodium: 1050.6 mg
pumpkin bread with easy icing - YUMMY


Ingredients:
sugar, eggs, pumpkin, flour, baking powder, baking soda, salt, clove, cinnamon, nutmeg, allspice, butter, milk, powdered sugar

Directions:
Combine all ingredients.
Pour into buttered/floured loaf pan and cleaned out pumpkin can.
Fill both no more than 2/3 full.
Pans will overflow when cooking if you fill too full.
Bake at 350 degrees for roughly 1 hour and 15 mins.
When cooled top with icing (the secret ingredient].
Buttermilk Pecan Chicken


Ingredients:
flour, pecans, paprika, salt, pepper, egg, buttermilk, boneless skinless chicken breasts, butter

Directions:
Preheat oven to 375 degrees.
Combine the flour, pecans, paprika, salt and pepper in a shallow dish.
Combine the egg and buttermilk in a second shallow dish.
Rinse the chicken breasts and pat dry with a paper towel.
Place the chicken between sheets of wax paper and flatten with mallet.
Dip the flattened breats into the buttermilk mixture and then dredge in the flour mixture.
Pour the melted butter into a baking dish; add chicken, turning once to coat with butter.
Place in oven proof dish and bake for 30 minutes.
Chicken should be golden brown, garnish with fresh parsley, thyme or sage.
German Creamed Spinach


Ingredients:
fresh spinach, onion, garlic cloves, flour, olive oil, milk, salt

Directions:
Wash spinach and steam together with onion for 5 to 10 minutes.
Finely chop cooked spinach and onion together with the garlic and place in a medium pot.
Combine flour and oil and and heat in a small sauce pan until golden brown.
Combine flour mixture with spinach stirring until evenly blended.
Add milk to spinach stirring to combine with flour mixture.
Bring to a boil over medium heat, then reduce heat and simmer for 30 minutes or until spinach thickens. Salt to taste.
Enjoy.
Pecan Broccoli


Ingredients:
fresh broccoli florets, butter, pecans, salt, pepper

Directions:
Arrange broccoli in a steamer basket over boiling water.  Cover and steam 4 minutes or until crisp-tender.  Plunge the broccoli into cold water to stop the cooking; drain.
Heat butter in a large nonstick skillet over medium heat 2 to 3 minutes or until melted.  Add broccoli, pecans, salt and pepper.  Cook, stirring gently, 2 to 3 minutes or until thoroughly heated.
Seared Scallops With Herb Butter Sauce


Ingredients:
unsalted butter, shallots, dry white wine, flat leaf parsley, fresh chives, lemon zest, kosher salt, fresh ground black pepper, extra virgin olive oil, lemon wedges

Directions:
Heat 12" nonstick skillet over medium-high heat for 1-2 minutes.
Add 2 tablespoons olive oil and heat until quite hot.
Pat scallops dry one more time and put them in the pan in a single, uncrowded layer.
Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes.
Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes.
Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
Let the pan cool for a minutes before you make the sauce.
When pan has cooled somewhat, return it to medium heat.
Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes.
Add wine and simmer until reduced by half, another 1-2 minutes.
Add the herbs and lemon zest.
Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce.
Return the scallops and any accumulated juices to the pan.
Gently roll the scallops in the sauce to warm them through.
Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Strawberry Limeade


Ingredients:
fresh strawberries, lime juice, water, Splenda sugar substitute, strawberries, lime wedges

Directions:
Blend strawberries and lime juice in blender or food processor until smooth.
Combine strawberry mixture, water and splenda in pitcher.
Pour over ice cubes in tall glasses, garnish each with strawberry or lime wedge, if desired.
Tvp Taco Chili


Ingredients:
nonfat beef broth, onion, green pepper, water, nonfat beef broth, diced tomatoes with juice, chili beans, tomato sauce, garlic powder, chili powder, cayenne pepper, sea salt, cumin, paprika, cheddar cheese, sour cream, avocado

Directions:
Heat to boil the 7/8 cup of beef broth. Turn off heat, add TVP stirring until all moistened, cover pan with lid and set aside. (OR, reconstitute according to YOUR package directions.].
In a large skillet add 1/4 cup of water or beef broth, the chopped onions and peppers and steam fry about 3 minutes over medium heat. Adding more water or broth if skillet gets dry.
Mix in TVP, remaining water or broth, tomatoes, chili beans, tomato sauce and seasonings.
Bring to a boil. Cover, reduce heat to low and simmer for aprox. 30 minutes.
Served topped with any or all optional ingredients.
Best made a day ahead of time, refrigerated, then re-heated.
Pina Colada


Ingredients:
Malibu rum, milk

Directions:
Add some crumbled ice, mix it well and pour it into a tall glass., Garnish with a slice of fresh pineapple.
Vegetarian Garden Stir-Fry
Category: side-dish
By Sami Link

Perfect quick side dish for almost any meal. I recommend it with grilled chicken, peanut butter quinoa, rice, beans, avocado, etc. Can also be served as a vegetarian main.

Ingredients:
1  serving cooking spray
½ cup sugar snap peas
¼ cup cherry tomatoes, halved
½ cup dried fruit and nut mix, such as cranberries, almonds, and cashews
¼ cup chopped mushrooms
¼ cup bell pepper, thinly sliced
2 tablespoons chia seeds
2 teaspoons cayenne pepper, or to taste
1 tablespoon garlic, minced
salt to taste
3 tablespoons egg whites
2 tablespoons shredded Cheddar cheese, or as desired

Directions:
Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more. Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 servings

Calories: 158.3
Fat: 4.5 g
Saturated fat: 1.5 g
Carbohydrates: 25.6 g
Sugars: 0.9 g
Dietary fiber: 4.2 g
Protein: 6.3 g
Cholesterol: 5.8 mg
Sodium: 120.2 mg
Fleetwood Diner Hippie Hash (Interpretation)


Ingredients:
butter, russet potatoes, onion, tomatoes, mushroom, broccoli, feta cheese, eggs

Directions:
Wrap the grated potatoes in a clean towel or paper towels and wring out all of the water.
Heat the oil and butter in a skillet to medium high heat.
Add the potatoes in a single layer and pat down into pan.
Cover pan and reduce heat to medium.
Let potatoes cook, undisturbed, for approximately 8 - 10 minutes.
Remove lid and add diced onions.
Periodically lift the browned bottom layer of potatoes with a spatula and mix it all together.
Cook for another 8 - 10 minutes, depending on your stove.
When the potatoes look done, taste them to be sure they're fully cooked.
When they're ready, add the tomatoes, mushrooms & broccoli.
Mix it all up and spoon it onto 2 plates.
Top each portion with half of the crumbled feta.
Serve buttered rye toast and fried eggs alongside.
Douse with lots of hot sauce and enjoy!
Chicken Pasta Bake


Ingredients:
sour cream, curry powder, barbecued chicken, broccoli, cheddar cheese

Directions:
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Cook the pasta until al dente; drain and return to the pan to keep warm.
Combine the cream of mushroom soup, sour cream and curry powder; season to taste with black pepper.
Remove the meat from the barbecued chicken and roughly chop.
Combine the chicken with the pasta, broccoli and soup mixture.
Spoon into a 2 liter ovenproof dish.
Sprinkle top with breadcrumbs and cheese.
Bake for 40 minutes.
Ouzo & Rose Water Kourambiethes


Ingredients:
sugar, butter, baking powder, rose water, vanilla extract, flour, powdered sugar

Directions:
Preheat oven to 350F (330F for convection ovens]. Beat/whip one stick of butter in an electric mixer until fluffy.
While the butter is being whipped in the mixer, dry roast a generous half cup of slivered almonds in a pan until they come fragrant. Remove from heat. Place the toasted almond slivers into a food processor and process until they are nearly a flour. (Stop just before you reach flour consistency as the heat will cause the oils in the almond 'flour' to coalesce, which you want to avoid. A course flour is the proper point at which to to stop blending.] Place almond flour in a bowl.
Add 1/4 cup sugar to whipped butter and continue to mix. Add remaining ingredients: 2 egg whites (or 4 tsps of dry egg white + 1/4 cup water], 1 tsp baking powder, 3 tsp ouzo, 3 tsp rose water, dash of vanila extract, 2 cups flour, and almond 'flour.'.
The result should be just thick enough to handle with your hands after dashing a large spoonful of the mixture with a little flour. Form into a rough ball and flatten just slightly. (If the consistency isn't right, go back and add a little flour or water to the cookie dough if necessary to achieve desired consistency.] Repeat with each cookie, adding cookies to oiled/buttered cookie sheet. The mixture should make about 12 medium to large sized cookies.
Bake for 15 mins or until the cookies begin forming a slightly golden exterior. After removing from oven, sprinkle with a little (okay, a lot of] powdered sugar.
Ra'Cajun Creamy Spinach Salad #RSC


Ingredients:
unsalted butter, sour cream, parmesan cheese, chives, fresh spinach, large shrimp, fresh corn

Directions:
In a large pan, heat butter, parmesan cheese, cajun seasoning, sour cream, bread crumbs and Hidden Valley Original Ranch Seasoning Mix.  Mix well and keep warm on low.
In boiling water, add 3 ears of fresh corn and shrimp, cook for 7 minutes or until shrimp is pink.  Drain.
Remove corn and cut off the cob (cuttin off is optional].  Place shrimp in the warm mixture until well coated.
Plate spinach.  Place shrimp and warm mixture on top.  Divide corn and top with fresh chives.
serves 4-6.
Starbucks Style Cold Coffee


Ingredients:
coffee, powdered sugar, ice cream, water

Directions:
In lukewam water add coffee power and mix well. Save 4-5 pinch coffee powder. We'll use it later.
Blend it mixer.
Now add powdered sugar in mixer and blend again.
Add 1.5 Mug milk and again blend for minute.
Now add icecream an blend for 2 minute.
Keep the mixi jar in freezer for 10 minute. It will help get more foam.
After 10 Minutes pour in Mug and garnish with saved coffee powdered.
Serve Chilled with Chocolate biscuits, Muffins or cake.
5 Cup Slice


Ingredients:
sultana, chocolate chips, unsalted dry roasted peanuts, dark chocolate

Directions:
Preheat oven to 200C/400F.
Grease and line a 20 x 30 cm lamington/sponge roll tin with baking paper.
Make sure the paper extends up and over the sides.
Sprinkle the pan evenly with sultana, chocolate bits, peanuts and coconut.
Drizzle the condensed milk over the top.
Cover with a piece of greased foil and bake in the oven for 20 minutes.
Reduce heat to 180C/350F, remove the foil and bake for about 15 minutes until golden and firm.
Remove from oven and cool completely in the pan.
Drizzle with the melted chocolate and allow to set.
Remove and slice to serve.
Splenda Lemon Meringue Loaf


Ingredients:
all-purpose flour, Splenda sugar substitute, baking powder, salt, lemon rind, canola oil, lemon juice, nonfat yogurt, nonfat milk, sugar, lemon juice, lemon zest

Directions:
Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients.
In a large bowl combine the pastry flour, all-purpose flour, splenda, baking powder, salt and grated lemon rind.
Using a whisk mix all the dry ingredients till well blended.
In a separate bowl combine the oil, eggs, lemon juice,  yogurt and milk. Mix the ingredients together with a wire whisk till well blended.
Add the dry mixture to the wet mixture and fold together with a rubber spatula, just till combined.
Pour batter into 2 greased loaf pans ( 8 x 41/2 ].
Bake in a 350F oven for 30 -35 minutes or until a skewer inserted into the center comes out clean.
Remove from oven and allow to cool in the pans for 10 minutes before removing.
Cool on a wire rack.
FOR GLAZE:
Combine the 1/4 cup of sugar, lemon juice and rind in a saucepan.
Bring to a boil and cook for 2 minutes.
Remove from saucepan and brush on top of the loaves.
Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings
Category: soups-stews-and-chili
By Galley Wench

This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.

Ingredients:
¼ cup butter
1 stalk celery, sliced
1  yellow onion, chopped
1  carrot, peeled and diced
4 cloves garlic, minced
4  potatoes, peeled and cubed
4 cups chicken stock
⅛ teaspoon cayenne pepper
½ teaspoon ground thyme
2 tablespoons dried parsley
1  egg
1 cup all-purpose flour
2 cups diced cooked ham
4 cups milk
1 head broccoli, chopped
3 cups shredded Cheddar cheese
salt and pepper to taste

Directions:
Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes. Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice. Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 544.5
Fat: 29.8 g
Saturated fat: 16.7 g
Carbohydrates: 42.8 g
Sugars: 8.8 g
Dietary fiber: 4.5 g
Protein: 27.2 g
Cholesterol: 112 mg
Sodium: 1189.1 mg
Acapulco Mocha Iced Latte


Ingredients:
coconut cream, milk

Directions:
Fill a 12-ounce glass with ice, add espresso and syrups and fill with cold milk., Stir to combine flavors and serve immediately.
Cool Corn Salsa


Ingredients:
plum tomatoes, red onion, garlic clove, Hass avocado, lime, extra virgin olive oil

Directions:
Juice and zest lime into small mixing bowl, add EVOO and wisk until combined.
Coarsely chop the tomatoes, onion and avocado and add to bowl.
Finely mince the garlic and jalopeno with salt and pepper to act as an abrasive until it comes to a paste.  Add to bowl.
Grill or broil or corn until it starts to blacken then allow to cool.
Cut kernals off the cob and add to mixture and stir so all ingredients have mingled.
Cool and serve.
Spinach Dip


Ingredients:
mayonnaise, sour cream, onion, frozen chopped spinach

Directions:
Squeeze dry spinach., Mix all ingredients together and serve with crackers.
Frittata Mama's Weeknight Special


Ingredients:
eggs, half-and-half cream, unsalted butter, bacon, red bell pepper, mushroom, ricotta cheese, parmesan-romano cheese mix, kosher salt, black pepper

Directions:
Preheat oven to 350°F.
Get your big oven safe pot out on the stove to heat on medium --  I use my enameled dutch oven.
Melt the butter in the pan over medium heat, add Simply Potatoes Diced Potatoes and Onion, mushrooms and diced red pepper and saute until potatoes lightly browned stirring frequently, aproximately 10 minutes.
Then add your bread, bacon and cleaned [and dry] spinach until it is all coated and looks well distributed.  Pat the mixture down gently so its fairly even looking.   Whisk your eggs, ricotta, half & half, salt and pepper until fluffy --  you can use blender if you have.
Pour egg mixture over the other components.  Don't stir; sprinkle your Parmesan & Romano across the top.  Put it in the oven on middle rack uncovered for 45-50 minutes, until it is golden brown the middle is firm looking.
Serve with sliced apple or grapes or a nice salad.
My Favorite Spinach Pinwheels


Ingredients:
frozen spinach, mayonnaise, sour cream, cream cheese, onion powder, garlic powder, chives, parsley, black pepper, dill weed, 10-inch flour tortillas

Directions:
Mix all together well except shells.
Spread mixture onto tortillas, leaving approximately 1/2" space around the edge of each shell.
Roll up each tortilla very tight, and wrap individually in Saran wrap.
Chill for about 4 hours or preferably overnight.
To serve, cut into 1/2" slices.
Hawaiian Pizza Appetizers (Puff Pastry)


Ingredients:
puff pastry sheet, garlic powder, mozzarella cheese, smoked ham, green peppers, pineapple, dried oregano leaves

Directions:
THAW pastry sheet at room temperature 30 minutes., Preheat oven to 400°F., UNFOLD pastry on lightly floured surface., Roll into 15x10-inch rectangle., Cut in half lengthwise and place on 2 baking sheets., Prick thoroughly with fork., Sprinkle with garlic., Bake 10 minutes., Top with cheese, ham, pepper, pineapple and oregano., Bake 5 minutes or until cheese melts., Cut each pizza into 16 squares., Makes 32 appetizers.
Walnut Berry Tarts


Ingredients:
frozen blueberries, fresh cherries, raspberries, walnuts, brown sugar, real maple syrup, cornstarch, powdered sugar

Directions:
Preheat oven to 400°F.
On a cookie sheet, place each pastry shell apart. Bake until golden brown, about 10 minutes on 400°F.
In a small pot on medium high heat, place the blueberries and cherries. Stir occasionally until blueberries are thawed and juicy. Add in Walnuts.
In a small bowl, mix up the brown sugar, corn starch and maple syrup. Turn the heat up to high and add the sugar mixture to the berries. Stir until thickens then turn down the heat to medium once it starts to bubble.
Take out the pastry of the oven and turn off oven/stove. Spoon the berry mixture into each shell. Top with a raspberry and sprinkle with powdered sugar! Enjoy!
Rock & Roll Avocado Dip


Ingredients:
onion, avocados, garlic cloves, salsa verde, sugar, salt, black pepper, water, lime, juice of

Directions:
Saute' onions, peppers, and garlic in oil. Cook until onions start to get transparent.
Put that mixture and all the other goodies in a food processor or blender. Blend until very smooth. It will look like a green milkshake -- THAT IS A GOOD THING
Here is where you make you personal choice -- You can return mixture to pan and simmer for 30 minutes and then refrigerate OR you can immediately chill. I usually chill right away in the interest of time. Either way it is good. If you simmer it the mixture will get thicker, but it is plenty thick enough without doing it.
Let chill at least 2 hours. Serve on fish tacos or just dip away with tortilla chips!
Ranch Mashed Potatoes


Ingredients:
sour cream, russet potatoes

Directions:
Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork.
Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth.
Stir in Ranch seasoning and sour cream. Serve immediately.
Smoked Sausage With Rice Pilaf


Ingredients:
smoked sausage, fresh mushrooms, green pepper, onion, garlic clove, crushed red pepper flakes, olive oil

Directions:
prepare rice according to pkg directions.
in a skillet, saute' sausage, mushrooms, green pepper, onion, garlic, and pepper flakes in oil until tender.
combine prepared rice with sausage and serve.
Microwave Sweet Potato Bake


Ingredients:
sweet potatoes, evaporated milk, bananas, soft brown sugar

Directions:
Thickly slice the sweet potato, and place a layer into a round 9" microwave-safe dish.
Slice the bananas and place the banana slices over the gaps left by the potato.
Sprinkle the banana and sweet potato with a layer of gingernut crumbs. (Be sure to save some for the other layers.]
Sprinkle generously with some of the brown sugar.
Continue to build layers, finishing with gingernuts and sugar.
Pour enough evaporated milk over the dish to fill all the gaps. Last layer of potato should still be visible above the milk.
Place into the microwave and cook on high for 5-7 minutes.
Let stand for 2 minutes before serving.
VARIATION: Add some mini marshmallows for variation. The dish is sweet enough without them, so reduce sugar if you choose to do so.
Honey Fruit Bars


Ingredients:
flour, baking powder, honey, dates, salt, eggs, vanilla

Directions:
Beat eggs, add honey and vanilla., Add dry ingredients which have been sifted together., Add dates, nuts, and cherries., Mix well., Bake in greased 13 x 9 pan 45 minutes at 350 degrees or until browned., Cut into bars when cool and roll in powdered sugar.
SZECHUAN GINGER CHICKEN


Ingredients:
chicken breasts, cooking wine, cornstarch, red pepper flakes, red onion, ginger, garlic cloves, brown sugar, low sodium soy sauce, sambal oelek, rice, green onions

Directions:
In a medium bowl, combine cubed chicken, cornstarch and wine; toss to coat. Cover with plastic wrap and transfer in the refrigerator for 1 hour.
In a deep skillet or wok over medium-high, add oil with ¼ teaspoons red pepper flakes; toss skillet to mix the ingredients. When hot but not smoking, add chicken, working in batches. Cook the meat until lightly browned and no longer pink, about 3- 3 ½ minutes. Transfer chicken to a bowl, add another ¼ teaspoons red pepper flakes and cook the remaining chicken.
When chicken is done, add onion and red pepper; sauté 4 minutes. Add ginger and garlic; sauté for 1 minute. Return chicken back to skillet with its juices; stir again. Add brown sugar and stir-fry until meat is caramelized, about 1 ½ minutes.
Pour in orange juice, soy sauce, and sambal oelek; sauté ingredients for 30 seconds. Add white parts from green onions and stir to combine. Serve over a bed of rice and garnish with green parts. Makes 4 servings.
Apple Oatmeal Bread (Bread Machine)


Ingredients:
water, water, applesauce, butter, bread flour, rolled oats, dry milk, brown sugar, salt, ground cinnamon, instant yeast, raisins

Directions:
Place all ingredients except for the raisins, in the order recommended by bread maker manufacturer.
Select the "Basic" or "White" cycle and press start.
Add in raisins at the "add in beep".
Remove bread from machine/pan immediately when done, cool bread completely on rack before slicing.