xiaoxl/recipe_data huggingface dataset:
Herby Red, White & Green Bean Salad


Ingredients:
cannellini beans, red kidney beans, green bell pepper, red bell pepper, green onion, fresh marjoram, fresh basil, fresh parsley, garlic, fresh ground black pepper, feta cheese, parmesan cheese

Directions:
Gently and thoroughly combine all ingredients except cheeses in a large bowl; cover and refrigerate to allow flavors to develop (at least a few hours, overnight is better].
Gently stir in cheeses before serving.
Creamy Cheesy Cauliflower Soup


Ingredients:
cauliflower, monterey jack pepper cheese, sharp cheddar cheese, milk, butter, flour, paprika, curry

Directions:
Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes.
While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir.
When cauliflower is soft blend in blender with the white sauce to puree.
Making sure to use all the liquid.
Put back into stock pot and add cheeses stirring to melt.
Add seasonings.
Add more water or milk to thin if needed simmer 5 more minutes.
Serve with a green salad.
Curried Pan-Fried Potatoes


Ingredients:
onion, garlic, mustard seeds, curry paste, olive oil, potatoes, salt, pepper

Directions:
In a large saucepan, add the onionsm garlic, mustard seeds, and curry paste to a splash of olive oil and saute on medium heat until mixed well and onions are translucent.
Add the potatoes and fry, flipping occasionally, until the potatoes are soft enough to pierce with a fork.
Season with salt and pepper to taste.
Moroccan Lentil and Kale Stew


Ingredients:
carrots, onion, garlic cloves, water, brown lentils, cumin, black pepper, kale, fresh parsley, salt

Directions:
Sauté onions, carrot and garlic in the oil.  Add water, cumin, pepper and the lentils. Bring to a simmer.
Cook until lentils are tender; about 20 minutes.
Add kale, parsley, salt and lemon juice and cook for 10 minutes longer until kale is wilted.
Sexy, Spicy Chili for the Gourmet Cowgirl - Wstrn North Carolina


Ingredients:
ground beef, cumin, red bell pepper, orange bell pepper, green bell pepper, olive oil, garlic, diced fire-roasted tomatoes, diced green chilies, ground black pepper, pinto beans, pinto beans in chili sauce, chili powder, crushed red pepper flakes, cayenne pepper, sour cream, green onion, cheddar cheese

Directions:
Brown meat in skillet and sprinkle with cumin. Brown in large chunks and do not overcook - the insides of the big chunks should be a little pink. While you are browning the meat, heat up a large pot or dutch oven on another burner. If using veggie crumbles you can skip this step.
In large pot or dutch oven, saute onions and peppers in olive oil for about 5 - 7 minutes. They should just start to turn golden. If using veggie crumbles - add them once the onions start to cook down.
Add garlic, cans of tomatoes and can of green chilies, cook until heated through (about 5 min or so.] Season with pepper.
Add cans of beans to tomato mixture along with drained browned ground beef (if not using veggie crumbles].
Add hot peppers and seasonings.
Lower heat and let simmer for 2 hours. Taste chili throughout cooking period and adjust all seasonings as needed. I found I needed to add more chili powder as it cooked. Add chipotle seasoning as it cooks until there is just a hint of smokiness. Adjust heat at this point with cayenne.
Serve with your favorite cornbread.
Ruby Pears in a Golden Cage


Ingredients:
unbleached all-purpose flour, salt, sugar, turmeric, unsalted butter, shortening, apple cider vinegar, pears, granola cereal, butter, honey

Directions:
Combine the flour, salt,sugar and turmeric in a bowl.
Add the butter and shortening and cut in until mixture resembles coarse crumbs.
Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour.
Preheat oven to 350 F, ideally with a baking stone.
Use a melon baller to scoop out the pear seeds, leaving a small hole.
With a paring knife, carefully notch out the stem.
In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside.
Melt the jam and honey together, set aside.
Roll out <U+2154> of the pastry on a floured surface to ¼” thick and divide into 4 pieces, each just large enough for a pear half.
Flip the pear halves onto each pastry square and brush with jam mixture.
Roll out the remaining pastry to <U+215B>”-¼” thick and cut into strips.
Form strips into a lattice over each pear, pressing to seal at the bottom.
Use a knife to trim around the pears, and form stems and leaves with the excess crust.
Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
Bakewell Tart With Rice Flour


Ingredients:
butter, sugar, baking powder, egg, Amaretto

Directions:
From this recipe I made one 9" tart and 6 small individual tarts in a mince pie tin.  You could use a larger tart dish or make around 16 individual small tarts.
For sweet rice flour pastry use recipe http://www.food.com/recipe/rice-flour-pastry-16478/ (I add a couple of pinches of xanthan gum to this linked recipe so the pastry holds together better].
Line pan/dish with pastry by pressing in the pastry dough. You can press it fairly thin and it will hold together with the xanthan gum added. If you get holes or the pastry is so thin you can see the tin through it you can just press in a little more dough and it will blend together. Bake blind for 5 minutes at gas mark 5.
Now make the sponge mix for the topping. Cream together the butter and sugar. Add egg, rice flour and the baking powder then beat. Add almond essence (or amaretto].
Line the pastry with strawberry jam (apricot jam also works well for a frangipane test] and pour the sponge mix over it into the pastry.
Bake at gas 7 until sponge is golden brown. (Approximate timings I think around 20-30 minutes for a single tart and 15-20 minutes for small individual tarts].
The sponge will froth up as it cooks but this will settle once it's out of the oven.
Black Jack Sliders (Mini Burgers)


Ingredients:
ground beef, barbecue sauce, bacon, barbecue sauce, ketchup, pickle

Directions:
Pre-heat oven to 400 degrees.
Place bacon on a broiler pan and cook for 10 - 12 minutes, until crispy.
Meanwhile,Combine ground beef with 4T BBQ sauce, grill seasoning and bread crumbs.
Form into small patties and using your thumb, form a deep indent into the center of each patty (this prevents them from shrinking].
On an indoor grill, grill patties over medium heat until both sides have grill marks.
Remove the bacon from the oven and lower the temperature to 350 degrees.
Transfer sliders to the oven and cook for 4 - 5 minutes.
Remove the sliders from the oven and top with condiments and serve.
Ground Turkey Sloppy Joes


Ingredients:
ground turkey, celery ribs, onion, garlic clove, bell pepper, tomatoes, ketchup, brown sugar, vinegar, Worcestershire sauce, Tabasco sauce

Directions:
In a pan, on medium heat, cook turkey until no longer pink.
Add celery, onion, garlic, and bell pepper. Saute 6 minutes.
Add tomatoes, ketchup, sugar and sauces. Cook 6 minutes more until mixed well. Serve over bread or on hamburger buns. For a main meal add tossed salad and french fries.
Caribbean Chicken (Marinade)


Ingredients:
boneless chicken breasts, chicken thighs, garlic cloves, vinegar, soy sauce, cinnamon, nutmeg, ground cloves, salt, pepper

Directions:
Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.
Crab Cakes With Herbed Mayonnaise


Ingredients:
green onion, celery, mayonnaise, fresh tarragon, Dijon mustard, fresh lemon juice, lemon peel, fresh crabmeat, basil sprig

Directions:
Spray 2 baking sheets with nonstick spray.
Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
Add in crabmeat, then 1 1/2 cups breadcrumbs.
Stir in egg yolks.
Place 2 1/2 cups breadcrumbs in a shallow bowl.
Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties.  Coat each patty with breadcrumbs:   arrange on baking sheet.
Chill at least one hour.  (Can be made 1 day ahead.  Cover, keep chilled.].
Preheat broiler.  Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning], about 4 minutes per side.
Arrange on a platter.  Top each cake with a dollop of herbed mayonnaise.  Garnish with basil sprigs if desired.
Creamy Dill Shrimp Salad


Ingredients:
kosher salt, kosher salt, lemon, large shrimp, mayonnaise, Dijon mustard, white wine, white wine vinegar, fresh ground black pepper, fresh dill, red onion, celery

Directions:
Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
Add half the shrimp and reduce the heat to medium.
Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
Remove with a slotted spoon to a bowl of cold water.
Bring the water back to a boil and repeat with the remaining shrimp.
Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate for a few hours.
Maui Style Ahi Poke


Ingredients:
fresh ahi tuna, soy sauce, green onion, lime, juice of, sesame seeds

Directions:
Cut the Ahi, place in a mixing bowl.
Add all the rest to a separate bowl and mix. Let stand about 10 minute and stir again.
If using frozen Ahi add chili sauce to above bowl.
Add to the Ahi and very gently mix, not to break up Ahi.
Place on a platter, garnish with the rest of the green onion.
Platter tips.
Coconuts split in half for bowls, pineapples cut in half and scooped out,save. " cut the long way top to bottom" leave top leaves in place.  Save scooped  pineapple for another Beachbumlahaina dish.
Lemon Verbena Iced Tea


Ingredients:
sugar, water

Directions:
Combine sugar and water in a small saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Cool sugar syrup completely.
Cook lemon verbena leaves in boiling water 1 minute. Drain and plunge into ice water; drain.
Combine sugar syrup and verbena leaves in a blender; process until smooth. Cover and chill overnight. Strain sugar syrup through a fine sieve into a bowl.
Place 2/3 cup ice into each of 6 tall glasses; add 1 cup brewed tea and 2 tablespoons sugar syrup to each serving, stirring to combine. Garnish with mint leaves and lemon wedges, if desired.
Parmo Chicken


Ingredients:
chicken fillets, cheddar cheese, egg, butter, all-purpose flour, milk, salt, nutmeg

Directions:
Pound chicken fillets until flat and thin.
Evenly coat the chicken fillets in the beaten egg yolk then dip in breadcrumbs.
Deep-fry the chicken fillets until golden brown.
Now make the bechamel sauce - In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Pour bechamel sauce over the cooked chicken fillets.
Add cheddar cheese to the top of the chicken, heat it in a grill until cheese is melted.
Despite its name, the best cheese to use on top of a Parmo is actually Cheddar. Parmesan cheese tends to burn too easily and go brown when heated under the grill when placed on top of a Parmo.
Apple Pie Bread


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, apple pie spice, cinnamon, salt, raisins, walnuts

Directions:
Preheat oven to 350 degrees.
Spray a 9 x 5 loaf pan with cooking spray. In a medium bowl, use a fork to break up apples in the filling; set aside.
With mixer in large bowl cream together butter and sugars. Stir in eggs, apples, and vanilla until well blended.
Sift together flour, baking soda, apple pie spice, cinnamon, and salt.
Stir into apple mixture, then stir in raisins and walnuts.
Pour into prepared pan.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let bread cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Shrimp and Scallop Crepes
Category: breakfast-and-brunch
By lutzflcat

These shrimp and scallop crepes are a seafood lover's dream and will make the taste buds happy. Garnish with more sliced green onion if desired.

Ingredients:
2 cups milk
1 cup all-purpose flour
3 large eggs
4 tablespoons melted butter, divided
1 tablespoon butter
6 ounces medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
6 ounces bay scallops
1 teaspoon butter
1 cup sliced mushrooms
½ cup thinly sliced green onions
4 tablespoons butter
4 tablespoons all-purpose flour
1 cup milk, or more as needed
1 cup chicken broth
⅓ cup grated Swiss cheese
¼ cup dry white wine
1 tablespoon sherry  (Optional)
salt and ground black pepper to taste

Directions:
Combine milk, flour, eggs, and melted butter in a blender. Process until smooth, for at least 1 minute. Set aside and let rest for 30 minutes. Coat a crepe pan or nonstick small skillet with melted butter. Pour in 1/4 cup crepe batter and swirl the pan until entire bottom is covered in a thin layer of batter. Cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes. Loosen crepe carefully from the pan using a spatula and gently flip to brown the other side, 1 to 2 minutes more. Slide crepe onto a plate. Repeat with remaining batter, re-buttering the pan as needed and stacking crepes onto the plate. Melt 1 tablespoon butter in a skillet over medium heat. Add shrimp and scallops and cook until shrimp are bright pink on the outside and scallops are golden, 2 to 3 minutes. Remove from skillet. Melt 1 teaspoon butter in the same skillet and increase heat to medium-high. Add mushrooms and green onions; saute until mushrooms are tender, 3 to 4 minutes. Remove from heat. Melt 4 tablespoons butter in a saucepan over medium heat until bubbling. Whisk in flour until mixture becomes paste-like and lightly golden, about 2 minutes. Add milk and chicken broth and whisk until sauce is smooth and thickened. Thin out with more milk if needed. Add Swiss cheese, wine, and sherry to the sauce; stir until cheese melts. Season with salt and pepper. Reserve 2/3 cup sauce. Add shrimp, scallops, mushrooms, and onions to the remaining 1/3 of the sauce and stir until heated through. Spoon about 1/4 cup of the filling across the lower third of each crepe. Roll crepes up jellyroll-style and serve at the table with the reserved sauce.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 450.3
Fat: 25.4 g
Saturated fat: 14.9 g
Carbohydrates: 29.3 g
Sugars: 6.8 g
Dietary fiber: 1 g
Protein: 24 g
Cholesterol: 216.3 mg
Sodium: 591.3 mg
Lemon Blueberry Bread ( Breadmaker 1 1/2 Lb. Loaf)


Ingredients:
milk, milk, egg, butter, margarine, salt, bread flour, sugar, lemons, rind of, bread machine yeast

Directions:
Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.
(If dough is too dry or stiff or too soft or slack, adjust dough consistency] Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.
Easy Roasted Vegetables
Category: fruits-and-vegetables
By Jody Fernandez

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

Ingredients:
5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl. Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets. Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 193.5
Fat: 14.1 g
Saturated fat: 2 g
Carbohydrates: 15.7 g
Sugars: 6.3 g
Dietary fiber: 5.9 g
Protein: 4.8 g
Sodium: 352.6 mg
Delicious kielbasa and sauerkraut


Ingredients:
kielbasa, sauerkraut

Directions:
Put all ingredients in slow cooker for 4-5 hours., Enjoy-- I like to use turkey kielbasa.
Apfelschorle
Category: drinks
By Alois  

This is a classic German "drink" - apple cider or juice mixed with sparkling water. Nothing better on a hot summer day.

Ingredients:
10 ounces apple cider
6 ounces sparkling water

Directions:
Divide apple cider amongst 2 glasses and fill with sparkling water.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 drinks

Calories: 77.8
Carbohydrates: 19.5 g
Sugars: 16.9 g
Sodium: 19.8 mg
Pizza Burgers (Oamc)


Ingredients:
egg, onions, seasoning salt, oregano, pepper, ground chicken, mozzarella cheese

Directions:
Combine patty ingredients and mix well. Shape into 6 patties and bake or grill until done-about 8-10 minutes per side.
Spread 1 tbsp sauce on each patty and top with cheese slice. Heat until cheese melts. Serve on buns with all your favourite condiments.
FOr OAMC: Freeze after step one. Microwave to reheat and follow with step 2.
Apple Carrot Onion Side Dish


Ingredients:
butter, margarine, carrots, onion, apples, water, ground nutmeg

Directions:
Put butter and nutmeg into a wok or large skillet medium heat.
Add onion; saute for 2 to 3 minutes or until transparent.
Add vegetables and apples to the wok or skillet.
Carefully add water.
Cover and cook over low-medium heat for 10 - 15 minutes or until apples are tender.
Serve immediately.
Weight Watchers Cheese Fries


Ingredients:
idaho potatoes, salt, black pepper, low-fat sharp cheddar cheese

Directions:
Preheat oven to 400°F.
Coat a large baking sheet with cooking spray,.
Arrange potatoes on prepared baking sheet.
Season to taste with salt and pepper.
Bake 20 minutes.
Flip and cook until golden brown and fork tender (about another 20 mins].
Cluster potatoes together on baking sheet and sprinkle with cheese.
Bake until cheese melts, about 5 minutes.
Yields 1/4 of fries per serving.
4 points plus per serving.
Surimi Salad With Greens (Jacques Pepin)


Ingredients:
sour cream, mayonnaise, fresh lemon juice, scallions, shallots, onions, salt

Directions:
Combine all ingredients except the salad greens in a medium bowl. I reduce the surimi into smaller flakes or pieces, but it's up to you.
Divide the greens among four plates, top with greens.
I often add other herbs - garlic chives, thyme or lemon thyme, dill. I also omit the salt - surimi is salted, and I really don't think the salad needs additional salt, but do it to your taste.
Quick Pear Tart by Jacques Pepin


Ingredients:
flour tortilla, pear, butter, butter, sugar

Directions:
"Preheat oven to 375 degrees Farenheit.  Put about 1Tbsp. butter on a sheet pan (I lined the sheet pan with nonstick aluminum foil first-worked great!].  Put pan in preheated oven and melt butter.  Thinly slice a pear that you've cored.  Take pan with melted butter out of oven, put tortilla on butter, then flip over so bottom is greased.  Put sliced pear on the tortilla, dot about a teaspoon butter on pear in little bits, sprinkle a little sugar on pear.  Bake in preheated oven for about 10 minutes, until the pear is cooked through and the tortilla is lightly browned around the edges.  Remove from oven, cut into wedges and enjoy while still warm."
Italian-Style Broccoli Rabe
Category: side-dish
By Brian Genest

Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.

Ingredients:
½ cup olive oil
3 cloves garlic, minced
1 teaspoon anchovy paste
½ teaspoon salt
3 bunches broccoli rabe, trimmed
1 teaspoon crushed red pepper
1 teaspoon olive oil
½ cup pine nuts
1 wedge lemon

Directions:
Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste. Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to “wring out” any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes. Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes. Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 269
Fat: 24.6 g
Saturated fat: 3.5 g
Carbohydrates: 8.1 g
Sugars: 1.7 g
Dietary fiber: 3.8 g
Protein: 7 g
Cholesterol: 0.4 mg
Sodium: 332.4 mg
Italian Meatballs, Joy of Cooking Style


Ingredients:
ground beef, garlic cloves, parsley, parmesan cheese, onion, egg, dry red wine, tomato paste, salt, ground black pepper, dried oregano, all-purpose flour, olive oil

Directions:
Mix all ingredients up to the dried oregano with your hands., Scoop out mixture in heaping tablespoons and form into 2-inch balls., Dredge the meatballs in the flour., Heat in a large skillet over medium heat the 2 tablespoons of olive oil., Brown the meatballs in batches., Place in baking pan and cook in a preheated 375 degree oven for 10 minutes., Or, if desired finish cooking in the sauce of your choice., Enjoy!
Ginger-Scented Apple Squash Soup


Ingredients:
leek, apples, chicken broth, salt, black pepper, half-and-half, Splenda sugar substitute

Directions:
Combine leek, ginger and apple juice concentrate in a large pot. Cover and simmer for 10 minutes or until leeks are tender.  Add apples, squash, 1 cup of broth and 1 tsp splenda. Cover and simmer 1 hour or until very tender.
Puree soup using a hand-held immersion blender or in small batches in a regular blender.
Add remaining 3 cups of broth, salt and pepper.  Simmer 10 minutes or until heated through.  Stir in half and half. Serve and enjoy.