xiaoxl/recipe_data huggingface dataset:
Poached Eggs on Field Salad With Tomato Sauce and Caviar


Ingredients:
eggs, water, vinegar, butter, onion, tomato paste, salt, pepper, sugar, vinegar, soy sauce, black caviar, tomatoes

Directions:
Start with the sauce, so you can serve this immediately:
Melt the butter and add the onion.
Don't brown them!
Add tomato paste, cream, eggyolk, salt, pepper and sugar and let simmer on low heat until you have creamy sauce.
In the meantime boil water with vinegar.
Mix oil, vinegar and soy sauce.
Put lettuce on individual plates.
Sprinkle with dressing.
Break eggs separately into a cup and slip into the hot water.
Poach eggs 5-7 minutes in water (water shouldn't be bubbling at the time].
Take the eggs carefully out of the water and trim the edges.
Place the eggs on the salad (1 per plate if you use this as an appetizer], decorate with tomato sauce, tomato parts and sprinkle with caviar.
Looks nice if you manage to cover some of the egg with the red sauce and place the caviar on top.
Serves 8 as appetizer, 4 with some bread for a light dinner.
Bodacious Blue Cheese Dip


Ingredients:
blue cheese, sour cream, mayonnaise, garlic clove, pepper, crushed red pepper flakes

Directions:
Mix well and refrigerate until ready to use., Can also be mixed with a vinaigrette for a delicious blue cheese salad dressing.
Thai Curry Tacos


Ingredients:
flour tortillas, beef chuck, beef brisket, coconut milk, lemongrass, onion, garlic cloves, galangal, red chilies, tamarind paste, dark soy sauce, fish sauce, brown sugar, turmeric, ground coriander, ground cumin, ground cinnamon, nutmeg, clove, shrimp paste, bell peppers, onion, bean sprouts, Thai basil, lime

Directions:
Place all the curry ingredients into a food processor/blender (except the meat]. Blend until the ingredients turn into a smooth paste and a fragrant scent is released. Taste test the sauce to see if the seasoning is to your liking. If too sour, add more brown sugar; if not salty enough, add more fish sauce; if not spicy enough, add more chili, etc.
Season all sides of the beef with salt and pepper. Make sure to season aggressively because the beef has a large surface area, so you need more seasoning to create a solid foundation of flavor.
Take a medium sized pot (or a pot just large enough to fit the beef] and put it over high heat. Put around ¼ cup of olive oil in the pot, and wait until you can see smoke from the oil. That means the oil is hot enough to start searing the beef. Put the beef in the pan, and sear on all sides (around 1 minute on each side].
Once your beef is seared, pour in the curry paste. If the paste does not cover the beef, add water until the beef is covered. Turn the heat down to low and simmer for 1 hour, or until the beef is tender. You’ll know when the beef is tender when you can pull it apart with a fork with ease.
Once the beef is tender, take the beef out and shred the beef with 2 forks. Pull the beef apart to create these strands of beef, which is going to create a great texture to your beef. Once the beef is done, place back into the pot and simmer until your curry thickens a bit and darkens in color (around 30 minutes]. This lets the meat and curry flavors really intensify and develop.
Saute the peppers and onions in a pan over medium - low heat with ¼ cup of olive oil. Season with salt and pepper. The peppers and onions will be done when the onions are a translucent color, around 20 minutes.
Take your flour tortillas (use however many you want to eat] and put them in a dry pan over medium heat. Flip them after 1 minute so that they heat up and get a bit of color on them. Take them off the heat.
Navajo Tacos
Category: main-dish
By IMATECHGIRL

A traditional Indian fry bread topped with a chili-style meat and bean mixture and taco-type toppings like shredded Cheddar cheese, chopped lettuce, and sour cream. A family favorite. Serve the leftovers as dessert with honey, butter, or sugar and cinnamon.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup warm water
1 pound ground beef
1 (15 ounce) can pinto beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (1.25 ounce) package chili seasoning (such as McCormick®)
vegetable oil (such as Crisco®) for frying

Directions:
Mix flour, baking powder, and salt together in a large bowl. Pour in water; stir dough until just combined. Cover with plastic wrap and let rest, about 15 minutes. Heat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Drain off grease. Stir in pinto beans, diced tomatoes with their juices, and chili seasoning until well-blended. Simmer until chili flavors combine, 10 to 15 minutes. Grease your hands lightly with oil and pinch off a piece of dough about the size of a baseball. Press it with your palms into a round about 4 inches in diameter and 1/2-inch thick. Repeat with remaining dough. Heat oil to a depth of 2 to 3 inches in a deep fryer or large saucepan. Fry dough rounds in batches until well-browned, puffy, and cooked through, 2 to 3 minutes per side. Drain on paper towels. Divide fry bread among serving plates while still hot. Spoon chili mixture on top.

Prep time: 15 mins
Cook time: 19 mins
Total time: 49 mins
Yields: 6 tacos

Calories: 424.9
Fat: 17.7 g
Saturated fat: 4.7 g
Carbohydrates: 44.7 g
Sugars: 2.9 g
Dietary fiber: 4.7 g
Protein: 21 g
Cholesterol: 47.3 mg
Sodium: 1127.1 mg
Easy Beer Bread


Ingredients:
all-purpose flour, white sugar, baking powder, salt, beer, butter

Directions:
Mix all ingredients except butter; the dough will be sticky so don't try to knead it.
Melt butter on the stovetop or in the microwave.
Pour dough into one large or two small loaf pans (greased and lightly floured] and top with melted butter.
The main idea is to leave enough room for the bread to rise substantially in the pan without the melted butter overflowing.
Bake at 375 degrees F for 50 to 55 minutes.
Grilled Chicken With White Barbecue Sauce


Ingredients:
chicken breast halves, salt, onion powder, garlic powder, paprika, light mayonnaise, white vinegar, fresh coarse ground black pepper, lemon juice, salt

Directions:
To prepare chicken:
Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
Combine salt and next 4 ingredients (salt through chipotle chili powder]. Rub mixture under loosened skin.
Grill chicken on each side over direct heat for 5 minutes or until browned.
Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
Discard skin.
To prepare sauce:
Combine mayonnaise and remaining ingredients, using a whisk.  Serve sauce with chicken.  Sauce can be made up to 1 day in advance, flavors will intensify.
Mom's Pepper Steak


Ingredients:
beef, butter, onion, red bell pepper, green bell pepper, celery ribs, stewed tomatoes

Directions:
Cut beef, onion, peppers, and celery into strips, about the size of a matchstick and 1/4 inch wide.
Melt butter in a stockpot over medium high heat.  Brown the beef.
Add the rest of the ingredients to the stockpot.  Season liberally with salt and pepper.
Bring to a boil.  Reduce to a simmer and cover.  Cook for 1 hour or more until meat is tender.
Add water as necessary if liquids evaporate too quickly.
Serve over white rice.
Cuppa Joe Martini


Ingredients:
"hazelnut-flavored liqueur"

Directions:
"In a cocktail shaker, add Smirnoff No.21 Vodka, hazelnut liqueur, and espresso. Mix well and serve in a chilled martini glass. Garnish with lemon zest twist."
X-Boyfriend Low Fat Microwave Fudge


Ingredients:
powdered sugar, fat-free evaporated milk, butter, vanilla

Directions:
Line 8" x 8" pan with foil.
Sift sugar and cocoa into a heatproof bowl. Add milk and butter. Do not stir.
Microwave on high for 2 1/2 minutes or until butter is melted. Add vanilla. Stir to blend.
Turn into pan and smooth the top. Put in freezer 10 minutes to set.
Orange Jelly Marmalade


Ingredients:
seville oranges, cold water, sugar

Directions:
Halve the fruit and squeeze out the juice into a pan, reserving the pips. Remove the pith from enough rind to give 60g (2oz] rind from each 500g (1lb] fruit. Shred this finely and place on a square of muslin with the pips and tie loosely. Add to the pan. Cut up the remaining pith and rind and add to the pan with the lemon juice and water.
Bring to boil and simmer for about 2 hours: remove the muslin bag after 1 and 1/2 hours to prevent the rind becoming to soft; keep this on the side.
Strain through a jelly bag and test the juice for pectin: it should form a firm clot. Put into a pan and add the sugar.
(warm the sugar first] and the strips of rind, (not pips] from the muslin bag.
Heat gently, stirring until the sugar dissolves, then bring to boil and boil rapidly until setting point is reached.
Remove from the heat, skin off any scum, and leave to stand for a few minutes. Stir again and pour into hot sterilized jars. Put in the waxed discs and cover when cold.
Tijuana Kitchen Rice


Ingredients:
canola oil, red onion, roma tomatoes, long-grain rice, white wine, dried oregano, ground cumin, paprika, black pepper, low sodium chicken broth, water, tomato sauce, sea salt, green onions, queso fresco

Directions:
In a medium sauce pan add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper.
Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid.
Season with salt, then top with green onions and queso fresco. Serve immediately.
Strawberry Patch Smoothie


Ingredients:
white cranberry strawberry juice, strawberry, sugar

Directions:
Process in blender until smooth.
Pour into glasses and serve.
Note: This smoothie is on this thick side; for an easier to serve smoothie, add a little more juice to the blender.
Also, for a strawberries& cream option, add 1/4 cup half and half to the blender before mixing.
Fat-free half and half works fine.
Cauliflower Red Lentil & Ginger Soup


Ingredients:
onion, fresh ginger, olive oil, garlic cloves, cumin seed, red pepper flakes, ground turmeric, cauliflower, frozen spinach, tomatoes, dried red lentils, fresh cilantro, salt

Directions:
In a medium soup pot on medium heat, sauté the onions in oil until translucent.
Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
Add the stock, cauliflower, tomatoes, and lentils.
Bring to a boil, then reduce heat.
Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.
Spinach-Stuffed Flounder with Mushrooms and Feta
Category: seafood
By dakota kelly

Incredible, but true...this dish is low-fat.

Ingredients:
8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally. Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in. To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place. Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil. Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 131.2
Fat: 2.2 g
Saturated fat: 0.7 g
Carbohydrates: 3.6 g
Sugars: 1.1 g
Dietary fiber: 1.7 g
Protein: 24.5 g
Cholesterol: 55.9 mg
Sodium: 163.6 mg
Caponata - Canned


Ingredients:
olive oil, eggplants, Spanish onions, garlic, celery, tomato puree, tomato sauce, green olives, pitted black olives, capers, red wine vinegar, white wine vinegar, brown sugar, salt, pepper, dried oregano, dried thyme, parsley

Directions:
Heat 5 Tbs olive oil in stockpot.
Add eggplant that has been cut into 1" cubes.
Stir fry 10-12 minutes until golden and touched with brown.
Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
Uncover and cook until very thick, about the consistency of chutney.
Prepare 3 pint sized jars.
Ladle caponata into jars leaving 1 inch headspace.
Wipe rims with a damp cloth.
Seal with lids.
Pressure cooker can pints at 10 pounds pressure for 30 minutes.
Racuchy z Jablkami (Polish Apple Pancakes)
Category: breakfast-and-brunch
By Olenka

These Polish pancakes are super popular in Poland and are eaten as a dessert there, but I make them for breakfast here for my kids. Serve sprinkled with powdered sugar or topped with sour cream.

Ingredients:
2 cups milk
2 cups all-purpose flour
2  eggs
1 tablespoon white sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 pinch salt
2 large apples - peeled, cored, and diced
vegetable oil, or as needed, divided
2 tablespoons confectioners' sugar, or to taste

Directions:
Combine milk, flour, eggs, sugar, cinnamon, baking soda, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Mix in apples. Heat 1 tablespoon oil in a skillet over medium-high heat. Drop batter by large spoonfuls into the pan and cook until the edges are dry and the bottom is browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Dust pancakes with confections' sugar.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 416.1
Fat: 6.7 g
Saturated fat: 2.6 g
Carbohydrates: 75.5 g
Sugars: 23.8 g
Dietary fiber: 4.5 g
Protein: 13.9 g
Cholesterol: 102.8 mg
Sodium: 283.5 mg
Mushroom Beef Tips


Ingredients:
mushrooms, red wine

Directions:
Put meat in slow cooker.  Sprinkle dry onion soup over the meat.
Mix soda, mushroom soup, mushrooms (undrained], and red wine together in a large bowl.
Spoon over meat, being careful not to disturb the onion soup mix.
Cover, and cook on high for 4 hours.  Do not stir or remove lid until time is up.
Serve over cooked rice or noodles.
Spaghetti Pie over Meat Crust #Ragu


Ingredients:
evaporated milk, onion, salt, ground black pepper, fennel seed, lean ground beef, Italian sausage, spaghetti noodles, egg, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 350°F In medium bowl, combine first 7 ingredients through fennel seeds. Add ground beef and sausage,  mix well. Evenly press mixture into bottom and up sides of an ungreased 9-inch pie pan. Baked uncovered for 25-30 minutes, or until meat is browned and reaches internal temperature of 160°F Remove from oven and carefully tilt to drain off excess fat, set crust aside.
While meat crust is baking you can start noodles. Cook according to package directions, until just tender. Drain and return to pan. Stir in egg and Parmesan until evenly coated.
Spread half of sauce onto bottom of cooked meat crust. Top with 1/2 cup mozzarella then all of spaghetti mixture. Top with remaining sauce and mozzarella. Bake uncovered for an additional 15-20 minutes at 350, until heated through and cheese is melted. Remove and let stand 10-15 minutes before serving.
Ground Turkey Goulash


Ingredients:
macaroni, ground turkey, onion, green pepper, mushrooms, garlic powder

Directions:
Cook turkey, onions, and green peppers in the microwave, drain and add sauce., Cook macaroni according to package directions and drain., Mix together and enjoy!
Creamy and Crispy Scalloped Potatoes
Category: side-dish
By mkbeatles

Creamy and crispy without a ton of butter!

Ingredients:
6  potatoes, sliced
3 tablespoons all-purpose flour
¼ teaspoon salt
3 tablespoons butter, cut into small pieces
½ cup onion, chopped
1 ½ cups milk
1 pinch paprika, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish. Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more. Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything. Bake in preheated oven until the top is nicely browned, about 1 hour.

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

Calories: 265.7
Fat: 7.2 g
Saturated fat: 4.5 g
Carbohydrates: 44.4 g
Sugars: 5.1 g
Dietary fiber: 5.1 g
Protein: 7 g
Cholesterol: 20.1 mg
Sodium: 176.3 mg
Overnight French Toast Casserole
Category: breakfast-and-brunch
By Tina Young

This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.

Ingredients:
2 sticks butter, melted
2 cups light brown sugar
2 teaspoons cinnamon
1 loaf French bread, cut into 2-inch slices
2 cups milk
8  eggs, beaten
1 teaspoon vanilla extract
aluminum foil

Directions:
Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together. Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

Prep time: 15 mins
Cook time: 45 mins
Total time: 9 hrs
Yields: 10 slices

Calories: 1076.6
Fat: 47.4 g
Saturated fat: 27.2 g
Carbohydrates: 143.6 g
Sugars: 93 g
Dietary fiber: 2.7 g
Protein: 23.3 g
Cholesterol: 367.3 mg
Sodium: 1015.1 mg
Cranberry Margaritas


Ingredients:
frozen limeade concentrate, cranberry juice

Directions:
Combine all ingredients in a blender and blend on high. Serve., If your blender is small or not high-powered, make the margaritas in 2 batches.
Low Carb Sugar-Free Almond Cookies


Ingredients:
eggs, unsweetened dried shredded coconut, heavy whipping cream, vanilla extract, baking powder

Directions:
Mix coconut, vanilla extract, almond extract, cream and Da Vinci simple syrup together and set aside. In a separate bowl, mix almond meal with baking powder, then add the eggs and stir. Add to the coconut mixture and mix well. Drop the resulting dough on to a cookie sheet sprayed with nonstick spray. The cookies don't spread out much, but they do puff up a bit so make sure that aren't piled high. Place a whole almond in the middle of each cookie.
Bake for approximately 10 minutes in a 350º oven or until the edges on the bottom begin to turn golden brown.
Asian Broccoli Salad


Ingredients:
broccoli, fresh mushrooms, carrot, vinegar, honey, tamari, ginger, garlic

Directions:
Peel tough"skin" from broccli stems; slice stems about 1/8"- 3/16" thick.
Cut florets into bite size picees.
Steam broccoli until just crisp.
(Stems will take slightly longer than florets to steam.] Do NOT overcook.
Mix dressing ingredients and toss w/ broccoli.
Stir in grated carrot, sliced mushroom and almonds.
Chill.
Steel Cut Oat Bread


Ingredients:
steel cut oats, dark molasses, butter, salt, boiling water, all-purpose flour, warm water, dry yeast, all-purpose flour

Directions:
Measure oats, molasses, butter and salt into a mixing bowl.
Pour boiling water over these ingredients.  Stir in 2 cups flour.  Cool.
While this mixture is cooling mix dry yeast with 1/4 cup warm water.
After flour mixture is cool add yeast mixture and stir in 2 cups flour.  Add nuts if desired.  Knead mixture until smooth and let rise in a covered greased mixing bowl.  When mixture is doubled punch down and form into loaf.
Preheat oven to 375  Place dough in a 5" x 9" greased loaf pan.  Let rise until doubled.  Bake bread 40 - 50 minutes or until brown.
Crock Pot Cranberry Brisket


Ingredients:
beef brisket, salt, pepper, thyme, whole berry cranberry sauce, tomato sauce, light brown sugar, Dijon mustard

Directions:
Rub brisket with salt, pepper and thyme; place in a 5-qt slow cooker.
In a bowl, combine all remaining ingredients and mix well.  Pour over brisket in slow cooker.
Cook on low for 8-10 hours or until tender and done.
Swedish Sugar Cookies


Ingredients:
granulated sugar, powdered sugar, margarine, eggs, vanilla extract, flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, clove

Directions:
Cream together sugars, margarine and oil.
Add eggs and vanilla.
Blend thoroughly.
Sift together flour, soda, cream of tartar, salt, and spices.
Mix  flour and creamed mixtures well.  Chill at least 1 hour, but overnight is better.
Pinch off bits and roll into balls the size of small walnuts.
Roll in sugar.
Place on lightly oiled cookie sheet.
Flatten with bottom of glass.
Bake at 375°F until lightly browned, 10 minutes or so.
Do not over bake.
Unsweetened Raspberry Iced Tea


Ingredients:
water, tea bags, cold water

Directions:
In a tea kettle or small saucepan, boil water.
Place tea bags into a glass 2-cup measuring cup.  Carefully pour boiling water over the tea bags until the water reaches the 2-cup line.  Steep for 15-30 minutes.
Carefully remove tea bags, allowing excess tea liquid to drip off.  If you like, gently squeeze the bunch of tea bags, but be careful because they will still be hot.
If using a measuring cup or heat-resistant container, pour tea concentrate into a 1-gallon pitcher (4 quarts].
Pour in 12 cups cold water and stir gently.
Chill until ready to serve.
Pour into glasses filled 1/4-full of ice and enjoy!
Baked Ham and Cheese Party Sandwiches
Category: breakfast-and-brunch
By LisaT

These small, delicious sandwiches are perfect for any party. They are so good that even the pickiest of eaters will eat these.

Ingredients:
¾ cup melted butter
1 ½ tablespoons Dijon mustard
1 ½ teaspoons Worcestershire sauce
1 ½ tablespoons poppy seeds
1 tablespoon dried minced onion
24  mini sandwich rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 servings

Calories: 208.3
Fat: 14 g
Saturated fat: 7.8 g
Carbohydrates: 10.8 g
Sugars: 0.4 g
Dietary fiber: 0.8 g
Protein: 9.8 g
Cholesterol: 43.4 mg
Sodium: 439.2 mg
Lemon Dream Cake


Ingredients:
sugar, eggs, confectioners' sugar, lemon juice

Directions:
Preheat oven to 350°F., Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes., Spread batter in a greased and floured 10 inch tube pan., Bake for 45 to 55 minutes until center springs back when touched lightly., Spread glaze over warm cake., Cool right side up for about 15 minutes.