xiaoxl/recipe_data huggingface dataset:
Grilled Steak Tacos With Chipotle Cream and Chimichurri


Ingredients:
fresh cilantro, yellow onion, fresh lime juice, crushed red pepper flakes, sour cream, chipotle chile in adobo, flour tortillas, garlic cloves, Dijon mustard, olive oil, olive oil, red wine vinegar, red wine vinegar, kosher salt, fresh ground black pepper

Directions:
For the Chimichurri:  While the steak rests, place the cilantro leaves, onion, 4 cloves garlic, juice of 1 lime, and 1/3 cup vinegar to a blender and puree until combined.  With the blender on low speed, drizzle in the 1/4 cup olive oil in a low stream.  Remove the sauce from the blender and stir in the red pepper flakes and salt to taste.
For the Chipotle Cream: Combine the sour cream, chipotle pepper, adobo sauce, juice of 1/2 lime, and a pinch of salt.
Place the steak, 3 cloves garlic, 2 tablespoons each olive oil and red wine vinegar, 1 teaspoons salt, 1/2 teaspoons black pepper, and dijon mustard in a resealable bag.  Rub the ingredients into the meat and place in the refrigerator to marinate 2 hours.
After 2 hours, remove the meat from the bag and pat dry to remove any excess moisture.  Lightly season both sides with salt and pepper.  Set aside.
Spray an indoor, stovetop grill with nonstick cooking spray and preheat on medium-high heat.  Place the steak on the preheated grill and grill about 6 minutes per side for medium rare.  After grilling the steak, cover with tented foil and allow to rest for 10 minutes before thinly slicing across the grain.
Salsa and Chiles Green Beans


Ingredients:
canola oil, onion, garlic cloves, frozen green beans, salsa, diced green chilies, salt

Directions:
Heat oil in a large skillet over medium-high heat.
Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes.
Add green beans, salsa, chilies and salt.
Bring to boil.
Reduce heat to low; cover, cook, stirring occasionally, 10 to 12 minutes or until beans are tender.
Apple Crumble, King Arthur


Ingredients:
granny smith apples, apples, apple, rum, apple cider, butter, cider, brown sugar, cinnamon, nutmeg, ginger, flour, salt, flour, rolled oats, salt, cinnamon, baking powder, butter

Directions:
Preheat oven to 350 degrees F.
Peel, core and slice the apples into 1/4-inch-thick pieces.
Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.
TOPPING:
In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
Sprinkle topping over the filling.
Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.
Shredded BBQ Pork & Cole Slaw Sandwiches


Ingredients:
tomato paste, hickory and brown sugar barbecue sauce, salt, mayonnaise, spicy brown mustard, honey, salt, raisins

Directions:
Place pork in slow cooker and spoon tomato paste over; do not stir.
Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs].
Shred pork, blending tomato paste (I left in the juices].
Stir in BBQ sauce and salt.
Spoon on rolls and top with slaw.
For the Tangy Coleslaw:
Whisk together mayo, mustard,honey & salt in large bowl.
Add coleslaw mix and raisins; toss until well blended.
Cover and chill 2 hrs before serving.
Zucchini Parmesan


Ingredients:
zucchini, onion, parsley, garlic, salt, pepper, oregano, basil, rosemary, chopped tomatoes, diced tomatoes, parmesan cheese

Directions:
Heat oil in a large skillet.
Add the zucchini and seasonings and saute mixture over medium heat, stirring often, until the zucchini is almost as tender as you like it-still a bit crunchy, thoroughly cooked, whatever.
Especially if you are using canned tomatoes, at this point you may want to drain off at least some of the water that has cooked out of the zucchini, so the finished dish isn't too gooshy.
Stir in the tomatoes and continue to saute until the tomatoes are heated through. (I used the canned tomatoes, and since the fresh ones are peeled and then cooked, there might not be much difference in this case between canned and fresh.]
Spoon into a serving dish and sprinkle with the Parmesan cheese.
Serve hot.
Compost Tea


Ingredients:
eggshells, water

Directions:
Puree 1 cup vegetable peels., Add 3 cups water and blend well., Pour this fertilizer on soil immediately., Do not get any meat scraps mixed into this compost.
Polenta Casserole #A1


Ingredients:
onions, olive oil, frozen corn, tomatoes, salt, mozzarella cheddar blend cheese

Directions:
Preheat oven to 350 degrees., Spray an 8 x 8 inch baking dish with oil spray., Heat oil in large saute pan., Saute onion over medium-high heat for 4 - 5 minutes until softened., Add polenta, corn, tomatoes, goat cheese, A-1 Steak Sauce and salt., Gently stir over medium-high heat another 2 minutes., Spread into prepared baking dish and top with shredded cheese., Bake in pre-heated oven for 20 minutes.
Baileys Cookies 'n' Cream Cocktail


Ingredients:
Baileys Irish Cream, Amaretto, ground cinnamon, ground cinnamon

Directions:
Combine the Baileys and amaretto in a small saucepan., Heat over medium-low heat until warm but not hot., Stir in the 1/2 teaspoon cinnamon., Pour into martini glasses, sprinkle with cinnamon, and serve.
How to Make Sugar Free Icing for Cookies


Ingredients:
coconut oil, erythritol, turmeric, orange zest, coconut oil, erythritol, coffee, instant coffee powder, water, coconut oil, erythritol, coconut milk, water

Directions:
Heat up the coconut oil in a non stick pan.
Pour in the erythritol and let it cook for ½ a minute. Add in the different flavors according to what kind of icing you are making. Lastly, add in the liquid ingredients (orange juice, water or coconut milk] and let it cook until it to starts to bubble.
Let the sugar free icing bubble for a couple of minutes. The longer you leave it on the stove the more caramelized it becomes.
Take your icing off the stove and, before you pour it over your cookies, wait a few seconds until it stops to bubble and goes back to being liquid.
Thai Coconut Crab Salad


Ingredients:
green pepper, garlic, lime juice, limes, cilantro, Worcestershire sauce, coconut milk, tomatoes

Directions:
"Combine all ingredients in a medium non-reactive bowl. Serve immediately."
Broccoli Cheddar Soup


Ingredients:
butter, chicken broth, onion, all-purpose flour, garlic clove, 2% low-fat milk, fresh ground pepper, sharp cheddar cheese, monterey jack cheese

Directions:
1. Melt butter in stock pot on medium, add onion and cook til' soft. Add pepper and garlic, and cook for a few minutes. Add broccoli and chicken broth. Bring to a boil, then simmer to broccoli is tender (10-15 minutes].
2. In separate bowl, whisk flour into milk until completely dissolved. Stir into soup, stirring frequently ti'l thickened. Reduce heat to low, and then stir in cheese til smooth and heated through. Salt to taste.
Serves 4-5.
Easy Asparagus
Category: side-dish
By Beckerkorn

Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.

Ingredients:
1 tablespoon olive oil
¼ cup sliced purple onion
1 clove garlic, chopped
salt and pepper to taste
lemon pepper to taste
10 spears fresh asparagus
2 tablespoons white wine
1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers

Directions:
Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits. Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 122.7
Fat: 8.1 g
Saturated fat: 1.5 g
Carbohydrates: 7.8 g
Sugars: 2.9 g
Dietary fiber: 2.2 g
Protein: 3.3 g
Cholesterol: 2.2 mg
Sodium: 177.7 mg
Biscones
Category: bread
By Hazel1014

This is part biscuit, part scone, and all delicious! Brush with milk before baking, if desired.

Ingredients:
2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 tablespoon white sugar, or more to taste
½ teaspoon salt
6 tablespoons butter
¾ cup buttermilk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Combine flour, baking powder, sugar, and salt together in a bowl. Cut butter into flour mixture using a fork, your hands, or a pastry blender until mixture resembles coarse crumbs. Mix buttermilk into flour mixture until dough starts to stick together. Turn dough onto a floured work surface and shape into a 1/2-inch-thick circle. Cut dough into 4 wedges and then into 8 wedges using a sharp knife. Arrange wedges on the prepared baking sheet. Bake in the preheated oven until biscones are lightly browned, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 biscones

Calories: 206.6
Fat: 9.1 g
Saturated fat: 5.6 g
Carbohydrates: 27.2 g
Sugars: 2.8 g
Dietary fiber: 0.8 g
Protein: 4.1 g
Cholesterol: 23.8 mg
Sodium: 475.2 mg
Greeny's Guacamole


Ingredients:
avocados, lime juice, salsa, bottled garlic, onion powder, ground coriander, salt

Directions:
One by one, cut the avocados in half, and take out the seed. Cut the halves in half again (so you have quarters], take the skin off of the pieces, and put them into a Tupperware bowl (so you can just stick it in the fridge when you're done making it].
With a fork, squish all the pieces of avocado to your desired guacamole chunkiness.
Add lime juice, and stir.
Add all other ingredients, except salt, and stir to combine.
If using salted chips to dip, you might not want to add salt; otherwise, you might want to add salt - your call.
Enjoy!
Adzuki Bean Brownies (Gluten-Free, Vegan, Macrobiotic)


Ingredients:
adzuki beans, raw sugar, cocoa powder, unsweetened applesauce, vanilla extract, salt, walnuts, powdered sugar

Directions:
Soak adzuki beans for at least 2 hours or up to overnight.
Drain water and replace with fresh water. Place on stove and bring to a boil. Turn off the heat and drain water.
Add water that is 3 times the amount of beans. Heat and bring to a boil again. Reduce heat, place a lid, slightly tilted, and cook until beans are tender for about 45 – 60 minutes. If you have a pressure cooker, cook for 10 – 12 minutes under pressure. Drain water through a colander.
Preheat the oven to 350°F/180°C degrees.
In a small bowl, place chia seeds and 6 Tbsp of water. Leave it for at least 15 minutes. This chia seed gel can be used in place of eggs (1 egg = 1 Tbsp chia seeds + 3 Tbsp water].
In a food processor, place the adzuki beans, chia seed gel, sugar, cocoa powder, apple sauce, vanilla and salt and mix well.
Transfer the brownie mixture to a bowl. Mix in walnuts.
Transfer to an oiled 8-inch square pan and bake for 45 minutes. Cool the brownies.
Dust powdered sugar on top and slice. Infuse love and serve!
Kielbasa and Cabbage for Electric Pressure Cookers
Category: everyday-cooking
By Amy Van Siclen

This quick cabbage and sausage dish was a big hit in my house. Perfect for Instant Pot® or other similar electric pressure cookers with a Saute function. The cabbage came out soft, but not mushy or overcooked. I served it with some roasted, buttered corn.

Ingredients:
24 ounces Polish beef kielbasa, sliced
1  onion, chopped
¼ cup butter
2 cups beef stock
½ teaspoon dried thyme
½ teaspoon hot sauce, or to taste
1 head cabbage, cored and chopped into 1 1/2-inch pieces
salt and ground black pepper to taste

Directions:
Turn on a multi-functional electric pressure cooker and select Saute function. Cook and stir sausage and onion until well browned, 5 to 10 minutes. Add butter to the pot and let it melt. Mix in beef stock, thyme, and hot sauce. Add cabbage and stir until well coated. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Season sausage and cabbage with salt and pepper. Serve using a slotted spoon.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 492.9
Fat: 38.8 g
Saturated fat: 18 g
Carbohydrates: 17.1 g
Sugars: 8.1 g
Dietary fiber: 5.4 g
Protein: 20.2 g
Cholesterol: 96.3 mg
Sodium: 1438.5 mg
Crunchy Triple-Green Salad


Ingredients:
green cabbage, romaine lettuce, asparagus spear, sugar snap pea, broccoli floret, spring onions, grape tomatoes, apple cider vinegar, water, low-sodium instant chicken bouillon granules, chicken bouillon cube, sugar, Splenda granular, Dijon mustard, extra virgin olive oil, canola oil

Directions:
SWEET/SOUR DRESSING:  Mix all ingredients together and shake well to mix.
SALAD:   Cut romaine lettuce across the head into 1/2 inch strips.  Then cut strips in thirds.With knife, slice very thin slices from head of cabbage, forming long strings; cut cabbage strings into thirds.(Do NOT use food processor or grater for this process, as they won't toss as well with the romaine.].
*** Note: The lettuce and cabbage should toss together so well that (after adding all the ingredients] some people may not realize that the salad has cabbage in it.
After snapping off tough end, cut asparagus into 1-inch pieces.  Microwave on High for 30 seconds.  Rinse in cold water and drain.Add to bowl.
Remove stings, if any, from sugar snap peas. Microwaveon High for 1 minute.  Rinse in cold water and drain well. Add to bowl.
Cut florets from top of broccoli.  Chop into small pieces.  Add to bowl.
Add all other ingredients, except tomatoes.  Refrigerate.
Just before serving, add the tomatoes and most (if not all] of the Sweet/Sour dressing; toss to mix well.  Serve within 30 minutes after dressing has been added.
ALTERNATE INGREDIENT ADDITIONS: Red bell pepper strips, thawed green peas, cauliflower pieces, radish slices, julienned yellow squash, or thinly sliced and quartered cucumbers.  Just keep ingredients light, airy, colorful, and similar in size so that no one ingredient is visually dominant.(Sugar snap peas should be the largest ingredient, and you may cut these in half if you wish.].
Fresh Tomato Salsa


Ingredients:
chopped tomatoes, green pepper, garlic cloves, green onions, fresh cilantro, jalapeno chile, lime juice, salt

Directions:
Mix all ingredients in glass bowl., Cover and refrigerate for 1 hour., Serve with your favorite chip.
Maple-Flavored Brussels Sprouts With Carrots


Ingredients:
Brussels sprouts, salt, carrot, olive oil, pure maple syrup

Directions:
Bring a sauce pan of water to boil, add salt and brussels sprout., Cook for 3 minutes., Add carrats and cook for another 3-4 minutes, until veggies are crisp/tender., Sprouts should be bright green., Drain, and rinse under cold water., Warm olive oil over medium heat., Add veggies, salt and pepper to taste., Saute for 2-3 minutes., Drizzle with maple syrup and stir to coat.
Shrimp and Spinach Omelet


Ingredients:
olive oil, garlic, eggs, skim milk, thyme, feta cheese, shrimp, spinach

Directions:
Using a non-stick, 9" skillet or omelet pan, heat the oil over medium-low heat and add the minced garlic.
In a bowl, whisk together the eggs, skim milk, and thyme.  Season the eggs with a pinch of salt and a few grinds of fresh, black pepper.
When the garlic is just barely browning on the edges, pour the egg mixture into the skillet and, tilting it slightly or stirring, slosh it around so it covers all the garlic and the bottom of the pan.
Keep an eye on the omelet as the eggs stiffen.  When the bottom of the eggs are fairly solid but there is still a good amount of liquid eggs on top, sprinkle the feta cheese over the eggs.
Continue cooking for about 2-3 more minutes and , then, make a thin line of shrimp about one-third of the way across the eggs.  On top of that, sprinkle the finely chopped spinach in a row (reserving a pinch for garnish].
With a slender spatula (or turner], loosen the edges of the eggs from the skillet.  Then, slide the spatula under the third of the omelet that has the shrimp and spinach on it.  Fold the eggs over the ingredients towards the center of the omelet and hold, there, for just a few moments.
Over the serving plate, slide the omelet out -unfolded side first- and roll the already folded section over the flatter portion.  You may have to do this several times on subsequent attempts to get the hang of it.
Sprinkle the top of the omelet with the reserved spinach and serve.
Nasi Goreng


Ingredients:
basmati rice, boiling water, salt, onions, garlic, chicken breasts, shrimp, olive oil, eggs, cucumber, tomatoes

Directions:
Heat 2 tablespoons of oil, or mixed butter and oil in a saucepan, add the rice and stir until all grains are coated and transparent.
Crumble the stock cube into the water, stir to dissolve it and add to the rice.
Bring to a vigorous boil.
Stir, cover with a lid; turn off the heat and leave to stand for 12 minutes, then drain, loosen with a fork and leave to cool.
Fry the onion, garlic and chillies until onions are softened and transparent, put aside.
Using a wok (ideally], heat a generous quantity of oil until it<U+0092>s just beginning to smoke, swirl around the wok so the sides are coated.
Add coriander, meat and salt, fry for about five minutes turning regularly.
Add the onion mixture and mix well together over the heat until all are cooked.
Reduce the heat, add the rice and fry, turning continually for about five minutes, then add the prawns and allow to heat through.
Make an omelette and break it into the mixture before serving.
Serve with a side dish of tomatoes and cucumber.
Soy sauce adds to the flavour when served.
Easy Pizza Burgers


Ingredients:
mozzarella cheese, cheddar cheese

Directions:
Place bread on baking sheet., Toast for a few minutes., Spread spaghetti sauce on toasted bread., Use your own leftover spaghetti sauce or canned., Add olives if using., Add cheese slices on top., Place under broiler and broil about 4-5 minutes.
White House Broccoli Soup


Ingredients:
butter, garlic cloves, shallots, leek, thyme, onion, broccoli, bay leaf

Directions:
In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
Add the broccoli stem slices and saute until softened.
Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
Drain the green tips and puree in a blender. Set aside.
Puree the soup in a blender and strain through a fine chinoise into a large serving bowl. At this point, if you really want to, you could add about 1/4 cup cream.
Add the green tip puree and season with salt and pepper, to taste.
Serve piping hot.
Thai Chicken Salad


Ingredients:
chicken breast halves, cabbage, lettuce, avocado, green onions, fresh cilantro, rice vinegar, fish sauce, sugar, red chili pepper

Directions:
Make dressing and add the chicken~ toss to coat., In large bowl mix the lettuce and cabbage., Add chicken/dressing mixture the avacado and gently toss., Top with sliced green onion and cilantro.
Fast Chinese Cucumber Salad


Ingredients:
garlic cloves, soy sauce, rice vinegar, sugar, English seedless cucumbers

Directions:
Whisk soy sauce, rice vinegar, sugar and sesame oil together until the sugar is blended.
Add garlic to the mixture and stir a few times.
Add the mixture to the cucumbers and toss.
Grilled Sirloin Steak (Colombian Churrasco)


Ingredients:
fresh parsley, garlic cloves, olive oil, red wine vinegar, water, salt, black pepper

Directions:
Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimichurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times.
Preheat the grill to high (or broiler].
When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, about 10 minutes per side for medium-rare. Serve with the remaining chimichurri sauce.
it is normally served on a wooden cutting board.  I cut it like london broil in thin slices across the grain.
Joanne's Bran Muffins


Ingredients:
eggs, flour, raisins, sugar, buttermilk, baking soda, vanilla

Directions:
Mix all the ingredients together in a large bowl, adding the Raisin Bran Cereal as the last ingredent.
Store in refrigerator for at least six hours before using.
Use as needed.
May be kept up to six weeks in refrigerator.
Grease muffin tins and fill quite full.
OPTIONAL:  You could add 1/2 cup chopped walnuts to the batter or sprinkle on top if desired.
Bake in a 350 degree oven for 20-25 minutes.
Sweet Barbeque Beans
Category: side-dish
By Tarene Condie

Sweet barbeque beans loaded with bacon and ground beef and a surprisingly sweet flavor.  The taste of these beans is to die for!

Ingredients:
6 slices bacon, chopped
1 pound ground beef
2 (16 ounce) cans baked beans with pork
1 (15.5 ounce) can navy beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
¾ cup ketchup
¾ cup packed brown sugar
3 tablespoons distilled white vinegar
2 tablespoons honey garlic sauce
2 tablespoons sweet and sour sauce
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon ground mustard
1 teaspoon Worcestershire sauce

Directions:
Fry the bacon pieces in a large skillet until browned and crisp, remove from the pan and set aside. Crumble the ground beef into the pan; cook and stir until no longer pink, then drain off grease. Transfer the ground beef and bacon to a slow cooker. Pour the baked beans, navy beans, kidney beans, ketchup, brown sugar and vinegar into the slow cooker. Season with honey garlic sauce, sweet and sour sauce, onion powder, garlic salt, mustard powder and Worcestershire sauce. Stir until everything is distributed evenly. Cover, and cook on High heat for 1 hour before serving.

Prep time: 30 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 10 servings

Calories: 387.9
Fat: 9.7 g
Saturated fat: 3.4 g
Carbohydrates: 56.9 g
Sugars: 28.5 g
Dietary fiber: 8.7 g
Protein: 20.7 g
Cholesterol: 40.7 mg
Sodium: 1281.4 mg