xiaoxl/recipe_data huggingface dataset:
Cinnamon Sweet Potato Slices
Category: side-dish
By JanHomeCookin

Wonderful slightly sweet baked potato slices. Ingredients amounts are only a suggestion. I always keep a cinnamon/sugar blend on hand.

Ingredients:
4 medium sweet potatoes, peeled and sliced 1/2 inch thick
¼ cup butter, melted
2 tablespoons sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Arrange sweet potato slices on the baking sheet. Brush with 1/2 the butter. Mix the sugar and cinnamon in a small bowl, and sprinkle 1/2 over the potatoes. Bake 15 minutes in the preheated oven. Turn, brush with remaining butter, and sprinkle with remaining cinnamon and sugar. Continue baking 15 minutes, or until tender.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 321.8
Fat: 11.6 g
Saturated fat: 7.3 g
Carbohydrates: 52.2 g
Sugars: 15.7 g
Dietary fiber: 7 g
Protein: 3.7 g
Cholesterol: 30.5 mg
Sodium: 206.6 mg
White Lasagna


Ingredients:
alfredo sauce, ground turkey, garlic clove, mozzarella cheese

Directions:
Cook lasagna noodles according to package directions and set aside.
Brown ground turkey/beef with garlic, salt and pepper.
Preheat oven to 375 degrees.
Line the bottom of a 9x13 baking dish with one entire tub of alfredo sauce, spreading evenly.
Layer 3 noodles over alfredo sauce.
Put half of the ground turkey/beef over the noodles, distributing evenly.
Sprinkle meat with 1/3 of the mozzarella.
Layer 3 more noodles on top of meat/cheese.
Pour the other tub of alfredo over the noodles, spreading evenly.
Add the rest of the ground turkey/beef evenly over the sauce
Sprinkle with another 1/3 of mozzarella.
Layer with the remaining 3 lasagna noodles and top with the rest of the mozzarella.
Bake for about 30 minutes or until the top of the lasagna begins to turn brown and bubbly in places.
Let cool 10-15 minutes before serving.
Yogi Tea


Ingredients:
water, cinnamon sticks, cardamom seed, whole cloves, black peppercorns

Directions:
Place cinnamon sticks, cardamon, cloves, peppercorns, and ginger in the 2 quarts water in a large saucepan.
Boil 30 minutes.
Reduce heat and simmer on low for 2 hours.
Add water as necessary.
Remove from heat and let the concoction sit over night.
Strain tea and discard all but the liquid.
Reheat.
After heating the tea, add 1 -2 teabags of black tea.
Steep one minute, then remove teabags.
The black tea is an important healing catalyst in the tea.
Store in fridge.
Add milk and honey to taste.
Is good hot or cold.
Grilled Shrimp with Lemon Aioli
Category: appetizers-and-snacks
By Chef John

You'll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood.

Ingredients:
2 slices cured lemon
½ cup mayonnaise
1 tablespoon minced fresh tarragon
1 teaspoon lemon juice
1 pound extra large shrimp, peeled and deveined
2 teaspoons olive oil
1 teaspoon smoked paprika
½ teaspoon kosher salt

Directions:
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince. Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

Prep time: 15 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 4 servings

Calories: 311.1
Fat: 25.3 g
Saturated fat: 3.9 g
Carbohydrates: 2.2 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 18.9 g
Cholesterol: 183 mg
Sodium: 1290.9 mg
Vegetarian Burgers or Loaf


Ingredients:
onion, garlic cloves, carrots, chickpeas, dry green lentils, dried red kidney beans, mushroom, olive oil, rolled oats, wheat germ, brown rice, fresh cilantro, fresh parsley, eggs, soy sauce, all-purpose flour

Directions:
In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender.	Boil rice until tender.
Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat.
Blend lightly in a food processor add cilantro soy sauce and egg.
Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand.
Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes.
Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan.
Serve on a toasted hamburger bun with all the fixings, if desired.
Adjust amount of bread – oats – wheat germ to your tastes or for desired consistency for either burger or loaf.
I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs.
Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas ½ hour later add red beans and in the last half hour add the lentil.
For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first ½ hour of cooking you add a small can of stewed tomatoes on top of the loaf. A ½ teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.
Zarela's Famous Creamy Rice Casserole from Aaron Sanchez


Ingredients:
water, converted rice, butter, salt, sour cream, onion, cilantro, poblano chiles, onion, garlic clove, corn, white cheddar cheese

Directions:
Bring water to a boil and add butter and salt.  When the butter is melted add the rice and bring back to a boil.  Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes,  Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
Dice the poblanos and add to pan when the onion is wilted.
Saute for one minute.
Let cool and combine with the rice.
Drain the can of corn well and add to the cool rice and poblano mixture.
Add the sour cream mixture and mix in the grated cheese.
Bake for 30 minutes or until heated through in a 350 degree oven.
If using a Pyrex dish, the oven temperature should be 325 degrees.
The Best Relish I've Ever Had
Category: side-dish
By Tammylou

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Ingredients:
7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4  (1 pint) canning jars with lids and rings

Directions:
Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight. Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 30 mins
Cook time: 40 mins
Total time: 11 hrs 10 mins
Yields: 4 pints

Calories: 24.4
Carbohydrates: 6.1 g
Sugars: 5.1 g
Dietary fiber: 0.2 g
Protein: 0.2 g
Sodium: 216.8 mg
Hartson's Moist Banana - Strawberry - Nut Bread


Ingredients:
butter, powdered sugar, vanilla, eggs, bananas, milk, flour, salt, baking soda, pecans, fresh strawberries

Directions:
Grate butter if refrigerated, microwave 20 seconds until soft, or use room temperature butter.
Chop a basket of strawberries (about 2 cups].  Important:  Do not over chop strawberries.  You will want the chew of the Strawberry to come through and deliver the strawberry flavor.
Chop, lightly, pecans in food processor or use meat tenderizing mallet to break pecans into smaller pieces.  Important:  Do not over chop pecans.  You will want the chew of the pecan to come through.
in LARGE bowl, combine powdered sugar, salt, baking soda, chopped pecans and only TWO of the three cups of flour together.  Set aside third cup of flour.  The bowl used should be large enough to combine all ingredients together later.
Separately, beat three eggs.  Add vanilla, milk, and butter.  mix gently together.
ADD Step 5 (wet mixture] into large bowl used earlier to combine dry ingredients.  Fold and mix lightly until combined and smooth.
Preheat oven to 350 degrees.
ADD bananas and mix (if bananas have not been blended yet, use a mashing utensil such as one used for mashing potatoes].  Do not over mix bananas.  You will want small chunks of banana for texture and flavor.
ADD strawberries to mix and lightly fold.
Combined mixture should be slightly fluid.  ADD remaining flour in small parts until mixture maintains a light form.  It should fall off a spatula, a little more formed than making pancake batter.
Coat well, two bread loaf pans (metal or glass will do].
Place mixture in equal parts into two loaf bread pans (see pan size in finished loafs picture].
Place both filled pans in center oven.  Bake 50 minutes.  REDUCE oven temperature to 325 and continue to cook 30-40 minutes.
Remove from oven, Cover with cloth and cool.  Serve warm or cold.
Grilled Pineapple Mango Salsa
Category: appetizers-and-snacks
By Mama Smith

This salsa is so easy to make and versatile too. Add what you like, leave out what you don't like. It should taste as fresh as summer! Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure.  It taste better the next day.  Play with this salsa, I have added grapes, apples, dried cranberries, cantaloupe, honeydew melon, watermelon; just balance sweet with acid of lime or lemon. Have fun with it!

Ingredients:
3 slices fresh pineapple
1  red bell pepper
1  jalapeno pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
¼ cup chopped cilantro
1  lime, juiced
½ teaspoon lime zest

Directions:
Preheat an outdoor grill for medium-high heat; lightly oil the grate. Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 48
Fat: 0.2 g
Carbohydrates: 12.4 g
Sugars: 9.7 g
Dietary fiber: 1.6 g
Protein: 0.6 g
Sodium: 2.4 mg
Instant Pot® Creamy Vanilla Rice Pudding
Category: desserts
By Diana71

This is an extra-rich rice pudding made with short grain rice, a nod to my Okinawan heritage. The recipe calls for already-cooked short-grain rice (likely from a rice cooker) and is a great way to use leftover rice. Make it for breakfast, as a snack, or serve it for dessert! Add additional milk or cream to each bowl when serving, if you like.

Ingredients:
3 cups cooked short-grain rice
2 ¼ cups milk, divided
½ cup white sugar
¼ teaspoon salt
2  egg yolks, whisked well
¼ cup heavy cream
1 teaspoon vanilla extract
1 pinch ground cinnamon, or as needed

Directions:
Combine cooked rice, 2 cups milk, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot®) and stir well. Close and lock the lid. Select porridge function according to manufacturer's instructions and seal the vent. Set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and carefully remove the lid. Whisk egg yolks together well in a bowl. Add a small amount of cooked porridge and whisk quickly into yolks. Pour mixture into the pot and stir to combine well with rice. Add heavy cream, remaining milk, and vanilla extract. Stir to combine completely. Serve rice pudding in individual bowls garnished with cinnamon.

Prep time: 5 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 214
Fat: 5.3 g
Saturated fat: 3 g
Carbohydrates: 36.3 g
Sugars: 15.8 g
Dietary fiber: 0.8 g
Protein: 4.7 g
Cholesterol: 66.9 mg
Sodium: 105.7 mg
Carne Asada Rub


Ingredients:
chili powder, cinnamon

Directions:
"Mix all the ingredients together and generously apply to the meat before grilling."
Orange Waldorf Salad


Ingredients:
oranges, Red Delicious apple, celery, mayonnaise, cinnamon, lettuce leaf

Directions:
Peel and section oranges over a large bowl to catch 2 teaspoons juice., Add orange sections, apple, and celery to bowl, tossing gently to mix., Combine mayonnaise and cinnamon, stirring to blend., Add to fruit mixture, and toss lightly to coat., Cover and refrigerate until thoroughly chilled., Serve salad on a lettuce-lined serving platter, if desired.
Caramel Apple Rice Krispie Treats


Ingredients:
butter, marshmallows, miniature marshmallows, sweetened condensed milk, butter, apple, shortening

Directions:
In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Evenly press mixture into 13 x 9 x 2 inch pan, coated with cooking spray.
Cool. Cut into 2 inch squares.
In a small saucepan combine carmels, condensed milk and butter. Cook and stir over low heat until smooth.
Spread about 1 teaspoon of the caramel mixture over each bar. Top with apple slices. Spread remaining caramel mixture over cut edges of apple slices.
In small microwave-safe bowl combine chocolate chips and shortening. Microwave on high for 30 seconds to 1 ½ minutes or until smooth, stirring every 30 seconds. Drizzle over caramel.
Refrigerate about 15 minutes or until chocolate is set.
Slow Simmer Beef Stew
Category: soups-stews-and-chili
By KESSIANNE

This is the best beef stew I've ever tasted. My husband ate 4 bowls the first time I made it and my 9-month-old ate two bowls mashed up! I like to brown my beef for stew, and I hate to dirty both a pot and the slow cooker, so I prefer to cook the stew exclusively on the stove.

Ingredients:
2 pounds beef stew meat, cut into cubes
½ cup all-purpose flour, or more as needed
¼ cup butter
¼ cup olive oil
1 teaspoon seasoned salt
1  onion, chopped
8 cups beef broth, divided
6 cups sliced carrots
6 cups diced potatoes
3 cups chopped celery
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon paprika
½ teaspoon garlic powder

Directions:
Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef. Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more. Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder. Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.

Prep time: 30 mins
Cook time: 3 hrs 20 mins
Total time: 3 hrs 50 mins
Yields: 8 servings

Calories: 454.8
Fat: 20.1 g
Saturated fat: 7.4 g
Carbohydrates: 40.6 g
Sugars: 8 g
Dietary fiber: 6.6 g
Protein: 28.4 g
Cholesterol: 75.1 mg
Sodium: 1120.2 mg
Rolled Oatmeal Cookies


Ingredients:
old fashioned oats, all-purpose flour, baking powder, baking soda, butter, granulated sugar, brown sugar, egg, vanilla, flaked coconut

Directions:
Preheat oven to 375.
In a medium bowl combine rolled oats, flour, baking powder and baking soda.
Set aside.
In a large bowl, cream butter and sugars until fluffy; beat in egg until blended.
Add Vanilla and coconut, mix well.
Add dry ingredients and mix until just blended.
Shape into 2-inch balls and arrange on a baking sheet about 2 inches apart flatten with a fork.
Bake for 10 to 12 minutes.
Grilled Cheese & Tomato Sandwich


Ingredients:
tomatoes, swiss cheese, mayonnaise, salt, pepper, garlic powder, garlic, butter

Directions:
Spread both slices of bread with a light layer of mayo.
Put slice of cheese on one piece of bread.
Add tomato slices.
Sprinkle with salt, pepper& Italian Seasoning.
Cover tomato slices with other slice of cheese, then cover with other piece of bread.
In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
Also spread butter on top of each side of bread.
Grill until sandwich is brown on both sides and cheese is melted.
Which Fishcakes


Ingredients:
canned salmon, canned tuna, cornbread stuffing mix, mayonnaise, water, egg, onion, cheddar cheese, mozzarella cheese

Directions:
Drain the fish; break up fine.
Mix all ingredients.
Cover and refrigerate for at least 10 minutes.
Form 1/3 to 1/2 cup of mixture into patties.
Heat a large skillet and spray with Pam.
Cook on each side 4 minutes or until golden brown.
Slow-Cooker Teriyaki Ribs
Category: side-dish
By kimmi

Easy slow cooker rib recipe. Serve with coleslaw.

Ingredients:
2 ½ pounds baby back ribs, cut into 2-rib portions
½ teaspoon ground black pepper
⅔ cup teriyaki sauce, divided
1 tablespoon balsamic vinegar
2 cloves garlic, pressed

Directions:
Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low. Cut ribs apart. Combine remaining 1/3 teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

Prep time: 10 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 15 mins
Yields: 4 servings

Calories: 506.9
Fat: 36.7 g
Saturated fat: 13.6 g
Carbohydrates: 8.7 g
Sugars: 7.3 g
Dietary fiber: 0.1 g
Protein: 33.1 g
Cholesterol: 146.3 mg
Sodium: 1966.4 mg
Plain Cupcakes


Ingredients:
self raising flour, caster sugar, butter, eggs, milk, icing sugar, butter, hot water

Directions:
Preheat the oven to 180 degrees celsius (350F]. Line a 12-hole patty cake tin with paper cases.
Put the flour, sugar, butter, eggs, milk and food colouring in the bowl of an electric mixer. Beat for 4minutes or until the cake is smooth.
Spoon the cake mixture into the paper cases until they are 3/4 full.
Bake for 18-20 minutes or until the cupcakes have risen. Remove from the oven to cool.
To make the icing: sift icing sugar into a bowl, and add the butter, hot water and a few drops of food colouring. Mix until smooth. Spread the icing over the cakes and top with sweets or sprinkles.
Light Strawberry Fool


Ingredients:
fresh strawberries, low fat cottage cheese, nonfat plain yogurt, honey, vanilla

Directions:
Puree strawberries and cottage cheese in a blender.
Put yogurt in a bowl.
Fold in strawberry mixture.
Add honey and vanilla, and mix gently but thoroughly.
Chill.
When ready to serve, place in 4 individual dishes and, if desired, swirl a teaspoon of strawberry spread into each one.
Beef & Broccoli


Ingredients:
beef tenderloin, brown sugar, rice wine, dry sherry, ginger, cornstarch, salt, broccoli, water, rice wine, dry sherry, oyster sauce, cornstarch, water

Directions:
Slice beef across the grain into thin slices (best done when partially frozen].
Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch.
Pour this mixture over beef and allow beef to rest for 30 minutes.
In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water.
Heat wok or deep skillet on high heat.
Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt.
Wait a few seconds, then add the broccoli, and stir-fry for one minute.
Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates.
Remove broccoli from wok or skillet.
Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil.
Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan.
When it has browned, add the seasoning sauce (stirring first to re-mix the cornstarch].
Add broccoli back to wok or skillet and stir to mix.
When sauce has thickened and stir-fry is hot, serve.
Make Your Own Bisquick Mix - Clone, Substitute


Ingredients:
all-purpose flour, featherweight baking powder, Splenda sugar substitute, sugar

Directions:
Mix together dry ingredients., Cut in shortening until mix resembles cormeal., Stores up to 6 weeks at room temperature, or FREEZE for a much longer time.