xiaoxl/recipe_data huggingface dataset:
So Yummy Grilled Bananas With Caramel Sauce and Crema Mexicana


Ingredients:
bananas, white sugar, cinnamon, brown sugar, butter, heavy cream

Directions:
Make caramel:
Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
Simmer over medium heat and stir occasionally (about 8 minutes].
Sauce is ready when it is golden brown; it will thicken as it cools.
Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff].
It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
Prepare bananas:
Combine sugar and cinnamon.
Slice each banana in half lengthwise.
Roll each banana half in cinnamon sugar, until completely coated.
Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here].
Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.
Italian Zuppa (Vegan)


Ingredients:
vegan sausage links, baby portabella mushrooms, olive oil, parsley flakes, raw carrot, garlic cloves, onion powder, water

Directions:
To make the sunflower & sesame butter:
Toast sunflower seeds with salt ( and optional ground red pepper].
Add toasted sunflower seeds and toasted sesame seeds to the food processor with about 2 tablespoons of olive oil. Pulse mixture a couple times then slowly start adding water while on low speed. Turn to high speed then add more water until is blended and the mixture is beige and smooth. It's ok if you accidently add too much water.
To a cold pot add the olive oil and garlic cloves. Turn heat on medium and allow the garlic to simmer. Add the baby portobello mushrooms and sauteé those together.
Chop the vegan sausage links in three chunks then put those in the food processor to chop those up or just cut into 1/2 inch pieces or any shape you prefer. Allow the sausage pieces to brown on the bottom of pot.
Add about a cup of the tomato sauce to pick up the brown from the pan. Then all the rest of the liquid. Add the rest of the ingredients except the carrot and mix well.
Take the carrot and peel the outside then julienne or use a veggie peeler or spiralizer to make noodle like slivers or the carrot.
Allow to simmer for about 25 minutes on med/low heat.
Serve with parsley flakes.
Elizabeth's Chocolate Zucchini Cake


Ingredients:
butter, sugar, eggs, vanilla, buttermilk, unbleached flour, baking soda, baking powder, salt, zucchini

Directions:
Melt chocolate, oil and butter at low heat., Mix together in seperate bowl sugar, eggs,vanilla and dairy choice., In another bowl sift together flour, cocoa, soda, baking powder and salt., Mix all ingredients alternating wet and dry., Finally add zucchini., Bake in greased and floured Bundt pan at 350 degrees F., For 40-60 minutes or until straw comes out clean.
Chinese Egg Drop Soup


Ingredients:
chicken broth, rice wine, ground ginger, white pepper, granulated sugar, cornstarch, water, scallions, eggs

Directions:
In a saucepan, bring chicken broth, rice wine, ground ginger, white pepper and sugar to a boil on medium to high heat.
Simmer for 7 minutes.
Add scallions and let simmer for 4 minutes to soften.
While stirring soup in one, constant direction with one hand (very important to get long threads] slowly pour beaten egg into broth with your free hand.
Stir in the same direction for 1 minute.
Make a slurry by combining the cornstarch and water.
Add slurry to soup and stir and let soup thicken.
About 2 minutes. Enjoy!
Cajun Lentil Stew


Ingredients:
olive oil, onion, garlic, water, bay leaf, brown lentils, tomatoes, dry red wine, tomato paste, sugar, dried basil, dried oregano, dried thyme, salt, pepper, zucchini

Directions:
In a 3-quart saucepan, saute the onion and garlic in oil until tender.
Add water and bay leaf; bring to a boil.
Stir in lentils and return to a boil.
Reduce heat and simmer for 30 minutes.
Stir in tomatoes, breaking them up; add wine, tomato paste, sugar, basil, oregano, thyme, salt and pepper.
Bring stew to a boil; then reduce heat and simmer 10 minutes; add zucchini and simmer 15 minutes more.
Discard bay leaf before serving.
Serve over grilled slices of polenta or steamed brown rice, if desired.
Red-Pepper Fennel Soup With Pita Chips


Ingredients:
butter, leek, fennel bulb, potato, chicken broth, heavy cream, sour cream

Directions:
Preheat the oven to 400°. Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter over medium heat.
Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.
Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.
Meanwhile, place the pitas on a baking sheet and drizzle with the remaining 2 tablespoons melted butter. Sprinkle with some of the fennel fronds and salt; toast in the oven, 6 to 8 minutes. Set aside.
Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.
If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper.
Serve the soup hot or cold with the pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.
Ham (Bologna) Salad


Ingredients:
mayonnaise, onion, Worcestershire sauce

Directions:
Grind bologna with a grinder or food processor., Mix rest of ingredients with bologna., Mix until well combined., Cover and refrigerate., Use about 1/3 cup of mix per sandwich.
Best Ever Split Pea
Category: soups-stews-and-chili
By DOGLOVER

Really sticks to your ribs, really tasty, high fiber.  Can be made vegan by substituting vegetable broth for chicken broth. Very easy.

Ingredients:
1 tablespoon olive oil
2 cups chopped onion
2 cups chopped carrot
2 cups finely chopped celery
½ tablespoon minced garlic
1 cup yellow split peas
1 cup green split peas
8 cups fat-free chicken broth
1 ½ teaspoons salt-free seasoning blend
1 teaspoon salt

Directions:
In a large pot or Dutch oven over medium heat, heat olive oil.  Cook onion, carrot, celery and garlic until onion is translucent.  Stir in yellow and green split peas, broth, seasoning and salt.  Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently.  Puree with a blender or food processor.  Return to pot, heat through, and serve.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 133
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 18.4 g
Sugars: 5 g
Dietary fiber: 6.1 g
Protein: 11.2 g
Sodium: 723.4 mg
Andy's Spicy Green Chile Pork
Category: world-cuisine
By andympls

Rich spicy recipe for slow cooking pork. This makes for excellent tacos, enchiladas, etc.  We crave this pork, and you will too.

Ingredients:
1  white onion, chopped
salt and pepper to taste
2 ½ pounds pork shoulder roast
1 (16 ounce) jar green salsa (such as Frontera®)
½ cup chopped fresh cilantro
2  serrano chile peppers, or to taste

Directions:
Layer the chopped onion into the bottom of a slow cooker. Season the pork shoulder with salt and pepper; place atop the chopped onion. Pour the green salsa over the pork. Sprinkle the the cilantro over the salsa and pork. Drop the serrano chile peppers into the slow cooker. Cook on Low until the meat falls apart easily, about 8 hours. Gently remove the pork to a cutting board. Strain and discard about half the remaining liquid from the slow cooker, reserving the rest. Discard the onions, peppers, and cilantro if desired. Shred the pork shoulder with a pair of forks. Mix the pork with the reserved liquid from the slow cooker to serve.

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

Calories: 168.8
Fat: 8.4 g
Saturated fat: 3 g
Carbohydrates: 5.4 g
Sugars: 2.6 g
Dietary fiber: 0.4 g
Protein: 15.9 g
Cholesterol: 55.8 mg
Sodium: 234.4 mg
Psarosoupa (Greek Seafood Soup)
Category: uncategorized
By Brian Genest

My take on this classic Greek seafood soup. Typically made with a lighter, flakier fish, I went with the heartier swordfish, as well as a few other minor additions. Serve with rustic bread.

Ingredients:
6 cups seafood stock
2 pounds swordfish steaks
4 tablespoons olive oil, divided, or as needed
½ large white onion, diced
3 medium carrots, sliced
3 stalks celery, sliced
4 cloves garlic, minced
1 (2 ounce) can anchovies, minced
4 tablespoons lemon juice
1 tablespoon fresh lemon zest
2 tablespoons chopped fresh parsley
½ tablespoon salt
2 teaspoons fresh celery leaves, chopped
1 teaspoon ground black pepper
1 teaspoon chopped fresh thyme
1  bay leaf
2 medium russet potatoes, peeled and cubed
½ cup uncooked white rice
salt and ground black pepper to taste

Directions:
Pour stock into a large stockpot and bring to a boil. Boil swordfish until cooked through and easily flaked with a fork, 5 to 6 minutes. Remove fish from stock, reserving all liquid. Coarsely chop/tear fish. Heat 2 tablespoons olive oil in a separate pot and heat to medium. Add onion, carrots, and celery. Saute for 5 minutes, then add garlic. Saute for 1 minute more. Pour in reserved stock. Add in anchovies, lemon juice and zest, parsley, 1/2 tablespoon salt, celery leaves, 1 teaspoon pepper, thyme, and bay leaf. Increase heat and bring to a boil, then reduce to medium-low. Let simmer for flavors to marry, about 20 minutes. Stir in potatoes and rice; let simmer until rice and potatoes are tender, about 20 minutes more, adding swordfish in during the last 5 minutes of cooking time. Season with more salt and pepper to taste. Ladle soup into bowls and drizzle remaining olive oil over it.

Prep time: 30 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 274.8
Fat: 10.8 g
Saturated fat: 2.2 g
Carbohydrates: 18.9 g
Sugars: 1.9 g
Dietary fiber: 2.1 g
Protein: 24.5 g
Cholesterol: 40.7 mg
Sodium: 844.1 mg
Broccoli, Cauliflower and Feta Salad


Ingredients:
fresh broccoli florets, cauliflower florets, red onion, raisins, feta cheese, plain yogurt, mayonnaise, sugar, lemon juice

Directions:
In a bowl mix together yogurt, mayonnaise sugar (start with 3 tablespoons sugar] and lemon juice; whisk until completely blended , then add in more sugar to taste if desired.
In a large glass bowl toss together the broccoli and cauliflower florets, onion, almonds, raisins and feta cheese.
Pour the dressing over then toss well to combine.
Season with salt and pepper to taste.
Cover and chill for 2 hours before serving.
Tarragon Garlic Butter (to dip your crab leg meat!!)


Ingredients:
butter, garlic, lemon juice, dried tarragon, fresh tarragon, white wine

Directions:
Put butter and garlic in a small saucepan over medium heat to melt.
Once melted, add the rest of the ingredients and simmer for a few minutes or until your crab legs are steamed and ready to devour!
Enjoy!
Portuguese Rolls or "papo Secos"


Ingredients:
water, sugar, flour, water, milk, salt, margarine, shortening

Directions:
The food.com website won't let me list 1 package of yeast, so make note here before you begin.
Add the sugar to the lukewarm water and then add yeast. Mix well in a 1 cup glas measuring cup and set aside.
While yeast rises, put the milk and water (3 cups total] into a pan and scald it. (Look up how to scald milk on youtube -- ].
Cool the scalded milk mixture in the freezer until luke warm. When this is done, the yeast will be ready as well.
Pre-heat the Oven to 450 degrees.
Combine yeast mixture, flour and scalded milk into a dough mixer for about 10 minutes on low to medium speed, until dough transforms into a ball and sticks to the hook. If your mixture is to wet after about 7 minutes, add flour 1 table spoon at a time until it has become very cohesive.
Pull mixing hook out of bowl and cover with a towel for about 10 minutes.
Once risen, put hook  back into bowl and turn on again on medium for another 10 minutes.
In a very large glass bowl, pour water in about 1/3 full of hot water.
In a slightly smaller bowl that will fit inside the larger bowl, grease this bowl, put dough inches Flip the dough over so that the shortening gets onto both sides of the dough.
Cover with a slightly damp smooth cloth and let rise for about 1 hour.
On floured board take pieces of the dough about 1/3 cup for each roll. This recipe will make roughly 2 dozen rolls if mixed at the full capacity, so you can also just lay out the dough and cut into 24 pieces, then shape as described below.
Shape into round balls, and then press the side of your hand down across the balls to make the split roll shape. Once you have created this impression, pick up the dough, bringing the sides together, and place upside down onto a smooth cloth.
Let rolls rest for 5 minutes.
Place rolls on baking sheet with open side up, and brush with milk.
Bake in preheated 450F oven for 16 minutes. Adjust up or down as appropriate for your oven. The rolls should have a very light brown look on top when done. (See picture].
Greek Potato Salad With Sun-Dried Tomatoes


Ingredients:
small red potato, sun-dried tomato, seedless cucumber, red onion, feta cheese, olive oil, water, lemon juice, garlic clove, fresh oregano, dried oregano, sugar, salt, pepper

Directions:
Place in potatoes in 2 quart saucepan.
Add approximately 2 inches of water.
Cook, covered until tender, for approximately 12 minutes.
Do Not Overcook.
Drain and set aside.
Meanwhile, in small bowl, cover dried tomatoes with boiling water, set aside for 10 minutes.
Drain tomatoes and pat dry.
Add potatoes, tomoates and cucumber to bowl.
Drizzle with dressing and toss to coat.
Can be served cold or at room temperature.
Arrange onion, cheese and olives on top.
Dressing:
Mix together olive oil, water, lemon juice, sugar, garlic, oregano, salt and pepper.
Chocolate Garbanzo Bean Cake


Ingredients:
garbanzo beans, eggs, baking powder, sugar, powdered sugar

Directions:
Puree in food processor till smooth the beans and eggs., Add the baking powder and sugar, pulse till smooth., In a microwave safe bowl, melt the chocolate chips, stirring often till smooth., Add to food processor, pulse till smooth., Pour into a greased and floured 9 inch cake pan., Bake at 350 degrees for about 40 minutes., Dust with sugar if you like., *I could not find a 19oz can of beans, so I used about 2 cups., *I also added a splash of vanilla flavoring., *I also 'floured" my pan with dark cocoa.
Acadia's Cherry Sherry "beer Can" Chicken


Ingredients:
frying chicken, olive oil, thyme, savory, basil, parsley, sherry wine

Directions:
Preheat grill on high. (I use gas].
Remove parts from breast cavity and discard.
Pour soda out of can into a glass. Then poor 1/2 cup of soda along with sherry wine back into the can.
Mix olive oil, thyme, savory, basil and parsley together and rub all over chicken.
Place the chicken on the soda can so the can is in the breast cavity right side up.
Place the chicken & soda can in a foil pan inside the grill. (Since I have a small grill, I use aluminum foil to cover the top of the chicken so it doesn't hit the top of the lid.].
Reduce the heat to Medium and cook the chicken for 1-1/2 hours or until when inserting a thermometer in to the thigh meat, it reads 165 degrees F.
Remove from grill, plus remove soda can and allow the chicken to rest for 15-20 minutes.
The juices will be red from the cherry soda.
Glazed Coconut Pound Cake


Ingredients:
sugar, eggs, buttermilk, cake flour, salt, baking powder, baking soda, sugar, water, butter

Directions:
Preheat oven to 325°F.
Cream sugar and Crisco.
Add eggs, 1 at a time, beating well after each.
Add Flavoring.
Sift dry ingredients together and add alternating with the milk--begin and end with the flour.
Bake in greased and floured tube pan for 1 hour and 20 minutes.   You might want to start checking on this after 1 hour - sometimes my cake is finished about then.
When cake is almost finished, start making the glaze.
To make the Glaze:  Put all ingredients for the glaze in pot and cook over medium heat.
Let mixture boil for 5 minutes.  It will bubble so you will need to watch it carefully so it won't boil over onto your stove - trust me, you don't want that to happen.
When removed from the oven, pour glaze over the cake while it is still in the pan and let sit at least 8 hours or overnight.
To remove from the pan, place the cake in the oven at 250°F for 5 minutes or long enough to loosen to the sugar glaze surrounding the cake.
The cake should slide out of the tube pan easily - if it does not, put it back into the oven for a few more minutes and then try again.
Frosty Mocha


Ingredients:
milk, instant coffee

Directions:
In blender container, place all ingredients except ice; blend until well mixed.
Add ice cubes a few at a time, blending well after each addition until smooth.
Zucchini Pizza Dough


Ingredients:
zucchini, bread flour, parmesan cheese, fresh basil, cremini mushroom

Directions:
You need about 3 1/2 cups zucchini-- about 3 medium size zucchinis should do it. Grate it coarsely with a vegetable shredder/peeler, food chopper, mandolin, etc.
Place the zucchini in bowl and lightly salt then let sit for 15 minutes and.
squeeze out all the water that is rendered. Roll in a towel and twist.
again. This is to remove all the water-- if you don't remove the water, it won't bake right.
Mix with the rest of ingredients in a bowl.
Grease a pizza stone or 10" baking dish with cooking spray, then place the dough into it.
Bake at 350F until the top is dry and lightly browned, about 20-30 minutes.
To eat right away, add your favorite sauce, cheese, and toppings then bake at 350 for another 15-20 minutes.
Low Carb Cheesy Broccoli Chowder


Ingredients:
chicken broth, fresh broccoli, heavy cream, ham, butter, swiss cheese

Directions:
Clean broccoli and cut into bite-size pieces., Place in 4-quart pan with chicken broth., Bring to a boil., Reduce heat and cook another 5 to 7 minutes., Add cream, ham, salt, pepper, cheese and butter., Simmer for 10 minutes, adding 1/2 to 1 cup water if it seems too thick.
Sweet & Sour Chicken


Ingredients:
boneless skinless chicken breasts, red bell peppers, green bell peppers, onions, pineapple chunks, brown sugar, cider vinegar, fat free chicken broth, cornstarch, cold water

Directions:
Combine the pineapple and orange juice, sugar, vinegar,& chicken broth in a small bowl.
Set aside.
Season chicken cubes with salt& pepper.
Saute chicken until no longer pink.
Chicken should be getting brown.
Remove chicken to clean plate.
Add peppers& onions to pan that chicken was cooked in and saute for 1-2 minutes.
Add pineapple chunks and heat for 1 minute.
Add the juice mixture.
Simmer until sauce has been reduced by a third.
Add cornstarch mixture slowly, stirring well until the sauce has a nice consistency.
Add chicken back to the pan and simmer for 5 minutes.
Vegan Chocolate Chip Pumpkin Bread


Ingredients:
unbleached all-purpose flour, baking soda, sea salt, ground cinnamon, nutmeg, vegan butter, water, flax seeds, water, pumpkin puree, pecans

Directions:
In a small dish add the 12 1/2 Tablespoons of water and the 5 Tablespoons Flax seeds stir them together and let sit for 15 minutes to thicken.
Preheat oven to 350 degrees F.
Grease 2 9X5 inch loaf pans with crisco and flour them so helps the loaves from sticking. Tap out the excess flour.
In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together until mixed. Set aside.
In a stand mixer, beat together the 2 cups sugar and butter on medium speed for 1 or 2 minutes or until creamy. Add the flax egg little by little until it fully incorporated. Beat in water and pumpkin on low. It'll look very watery at this point but it's what you want!
Add the flour mixture a cup at a time. When all the flour is in the bowl beat for 1 minute on low or until moistened. Stir in the 1 cup of chocolate chips. Then spread evenly into the loaf pans. You can the extra chocolate chips, sugar, and pecans if you want to, but its optional!
Bake for 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick is inserted to the center comes out clean. Cook in pan for 10 minutes; remove from pans to cook on the cooking racks. Cool completely about 1 1/2 hours.
Grilled Chicken Pizza With Alabama White Sauce


Ingredients:
chicken breast, cherry tomatoes, mozzarella cheese, fresh basil, mayonnaise, black pepper, dried parsley, dried basil, dried oregano, garlic powder, lemon juice, salt, cayenne pepper, parmesan cheese, white wine vinegar, granulated sugar

Directions:
Mix together all the ingredients for the sauce until well combined; set aside.
Preheat grill to 400 degrees F.
Brush olive oil on both sides of the pizza crust.  Place the crust top side down on the grill and grill for 2-3 minutes.  The crust should just start to brown.  Carefully remove from grill and flip over.
Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese.
Place back on the grill and grill for 2-3 minutes.  Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly.  Carefully remove from grill and allow to cool.  Add chopped basil, slice and serve. Enjoy!
Herb Batter Bread
Category: bread
By Cindi Gundersen

This is the perfect side for all your meals...and you probably have all the ingredients on hand!

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 (.25 ounce) package active dry yeast
1 ¼ cups warm water
2 tablespoons shortening
3 teaspoons dried parsley
½ teaspoon dried rosemary
¼ teaspoon dried thyme
1 teaspoon margarine, melted

Directions:
Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, shortening, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth.  Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes. Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. Brush top with margarine. Remove from pan, and cool on wire rack.

Prep time: 20 mins
Cook time: 45 mins
Total time: 2 hrs 15 mins
Yields: 12 slices

Calories: 141.7
Fat: 2.8 g
Saturated fat: 0.6 g
Carbohydrates: 25.2 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 3.5 g
Sodium: 199 mg