xiaoxl/recipe_data huggingface dataset:
Couscous With Asparagus and Lime


Ingredients:
asparagus, vegetable broth, couscous, water, salt, onion, olive oil, fresh lime juice, grape tomatoes, diced tomato, black pepper

Directions:
Wash and cut asparagus into 1" lengths. Heat vegetable broth in a medium saucepan over high heat.
While broth is heating, place couscous in a large bowl. Once broth comes to a boil, pour it into bowl with couscous and stir. Cover bowl and set aside.
Add 4 cups of water to the saucepan and bring to a boil. Add 1/2 teaspoon of salt, asparagus and onions. Cook for 2 minutes.
Remove from heat, and drain water. Add asparagus and onions to the couscous.
Add the remaining salt and other ingredients to the couscous. Mix well. Taste and adjust seasonings as desired.
Chill for at least 1 hour, and keep chilled until ready to serve if eating as a salad, or eat immediately warm.
Onion Rings from W S


Ingredients:
buttermilk, all-purpose flour, cornstarch, kosher salt, baking soda, eggs, dark beer

Directions:
Divide onion rings between 2 large sealable plastic bags;.
add enough buttermilk to coat rings.
Seal bags; refrigerate overnight.
Set wire rack on baking sheet; place in oven.
Preheat oven to 200.
Line another baking wheet with paper towels.
Pour oil into deep fryer and heat to 350 according to manufacturer's instructions.
In large bowl, whisk flour, corn starch, 1 1/2 teaspoon salt and baking soda.
In another bowl, whisk eggs, mustard and beer.
Whisk egg mixture into flour mixture until well incorporated.
Drain onion rings.
Place handful of rings into batter; stir to coat thoroughly.
Remove 1 onion ring at a time from batter; let excess drip off.
Add 6-8 onion rings to hot oil; fry, turning occasionally, until golden brown, 3-5 minutes.
Transfer to paper towel-lined baking sheet; sprinkle with salt.
Place on rack-lined baking sheet in oven.
Repeat with remainion onion rings.
Stove Top Pork Pot Roast


Ingredients:
olive oil, garlic cloves, onion, water, thyme, sage, dry red wine, flour

Directions:
Rub the roast all over with thyme, sage and salt and pepper.
Heat a heavy dutch oven over medium-high heat.  Add oil to pan and brown the roast on all sides.  Remove roast and saute the onion and garlic.  Put the roast back in the pan and add water and reduce heat to medium or medium-low.  Cover and simmer until done - about 2 hours.  Turn the meat occasionally as water evaporates and then add a little more water.
To make gravy, remove roast and add the wine and 1/2 cup water to pan.  Bring to boil and scrape up brown bits on the bottom of the pan.  Bring to a boil until reduces a bit and then add the flour-water paste and whisk in slowly to avoid lumps till reaches the desired thickness.  Taste for seasoning.
If desired, cook 6 small potatoes, 2 medium onions, quartered, 4 medium carrots, peeled and cut into 3 inch pieces and 1 pound button mushrooms in with roast.  Add the last hour of cooking.
Slow Cooker Chicken Pot Pie
Category: meat-and-poultry
By Beverly Buonaugurio

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

Ingredients:
2 (10.75 ounce) cans  condensed cream of chicken soup
1 ½ cups chopped carrots
1 ½ cups chopped celery
1  yellow onion, chopped
1 cup chicken stock
¼ cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1 ½ cups frozen peas
1 ½ cups frozen corn

Directions:
Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover. Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn. Continue cooking on Low until heated through, about 30 minutes more.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 4 servings

Calories: 524.1
Fat: 14.6 g
Saturated fat: 3.9 g
Carbohydrates: 44.2 g
Sugars: 11.7 g
Dietary fiber: 7.4 g
Protein: 54.5 g
Cholesterol: 130.8 mg
Sodium: 2106.2 mg
Cream Cheese and Chili Spread


Ingredients:
cream cheese, milk, chili sauce

Directions:
Mix milk into cream cheese until smooth., Add chili sauce and mix well., Serve with tortilla chips or crackers.
Outback Steakhouse Sauteed Mushrooms


Ingredients:
beef broth, onion, whole mushrooms, Burgundy wine

Directions:
Place beef broth in a saucepan and simmer onion for 15 minutes., Add mushrooms, along with juice from 1 can or jar and wine., Simmer another 15 minutes., Serve with steak.
Strawberry Fruit Dip


Ingredients:
strawberry, sour cream, sugar, vanilla

Directions:
In a blender or food processor, combine the strawberries, sour cream, sugar, and vanilla. Cover and process until smooth.
In a small mixing bowl, beat cream until stiff peaks form.
Fold into strawberry mixture.
Cover and refrigerate for at least one hour.
Serve with fruit.
Strawberry Cooler (low-cal)


Ingredients:
"strawberry"

Directions:
Place berries and orange juice in a blender and puree until smooth.
Put ice in 2 tall glasses and pour berry mixture over the ice and the add the soda.
White Bean Minestrone


Ingredients:
onion, celery rib, carrot, extra virgin olive oil, potato, zucchini, diced tomatoes with basil and garlic, cannellini beans, low sodium chicken broth, kosher salt, fresh coarse ground black pepper, parmesan cheese

Directions:
Cook onion, celery, and carrots in oil, over med-high heat in a large saucepan, stirring occasionally for about 4 minutes.
Add 2 cups water plus all remaining ingredients, except for cheese.
Cover and let boil, reduce heat and simmer for 10 minutes, or until the potatoes are tender.
Sprinkle Parmesan on top and serve.
Spinach Artichoke Dip with Water Chestnuts
Category: appetizers-and-snacks
By missynmitchell

This is a rich, delicious dip that can be served with tortilla chips or pieces of Hawaiian bread. It's an absolute hit at all parties. Here are a few suggested garnishes: shredded Monterey jack cheese, Parmesan cheese, sliced mushrooms, or bread crumbs.

Ingredients:
1 (14 ounce) can artichoke hearts, drained and chopped
½ (10 ounce) package frozen chopped spinach, thawed
½ (8 ounce) can sliced water chestnuts, drained and finely chopped
½ cup sour cream
¼ cup mayonnaise
¼ cup cream cheese
¼ cup grated Romano cheese
¼ teaspoon minced garlic

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil. Bake in the preheated oven until cooked through and bubbling, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 servings

Calories: 98.8
Fat: 8.1 g
Saturated fat: 3.3 g
Carbohydrates: 4.6 g
Sugars: 0.4 g
Dietary fiber: 1.3 g
Protein: 2.7 g
Cholesterol: 13.9 mg
Sodium: 206.1 mg
Yogurt-Jello


Ingredients:
nonfat yogurt, water

Directions:
Put yogurt into a serving dish that will hold about one quart.
Make jello as directed on box.
Immediately pour jello into dish.
Stir well, until completely mixed.
Let set in refrigerator, at least 4 hours.
This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually.
If you don't have a large container of yogurt, you can also use 2 (8oz] containers, or even 3 to 4 (6oz] containers.
Crab Crostini


Ingredients:
olive oil, shallots, garlic, heavy cream, cream cheese, butter, French baguettes, lump crabmeat, tomatoes, parsley

Directions:
In a small saucepan, heat olive oil over medium heat.
Add the shallot and garlic; saute, stirring frequently, for 1 minute.
Pour in cream and reduce by half, about 10 minutes or so, stirring very frequently.
Take saucepan off of burner; add in cream cheese and stir until cheese is blended.
In a small bowl, combine butter and garlic salt; stir until blended.
Spread garlic butter on baguette slices and top with 1 tablespoon of cooled cream cheese mixture.
Top each baguette slice with 2 tablespoons of crabmeat and sprinkle with tomato and parsley.
Add a shake or two of salt and pepper to taste, if desired.
Place baguettes on a baking sheet and bake 7-10 minutes at 400 degrees, or until cream cheese is bubbly and bread is crispy.
Watch the bottom of the bread carefully so it doesn't burn.
Serve hot.
Guanabana Margaritas


Ingredients:
lime juice, fresh lemon juice, Grand Marnier, powdered sugar, lime wedge

Directions:
Mix the lime juice, lemon juice, tequila, Grand Marnier, sugar and guanabana nectar in a large cocktail shaker.
Add the crushed ice and shake until cold.
Pour coarse sugar onto a small plate.
Rub the edge of the rim of the glass with the lime wedge and dip into sugar.
Use a cocktail strainer to pour the drinks into the glasses.
Serve immediately.
Romanian Skirt Steak With Golden Garlic and Fried Parsley


Ingredients:
olive oil, garlic cloves, salt, fresh ground black pepper, fresh parsley leaves, canola oil, seasoning salt

Directions:
In a saute' pan, heat the olive oil over medium heat.  When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened.
Season with salt and pepper and remove from heat until later.
Remove the stems from the parsley, wash and thoroughly dry the leaves.
Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil.
heat over medium high heat until shimmering hot.
Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!].
Lift from the hot oil with tongs and drain on paper towles.  Season very lightly with salt.
Preheat the broiler (high setting] and position the rack about 4 inches from the heating element.
Season the steaks on both sides with the seasoned salt.
Broil for 3 minutes on each side for medium-rare.  For medium, increase the time to 5 minutes per side.
Allow the juices to re-distribute in the steak and (if desired] slice steaks thinly against the grain.  Each steak will serve 2 people.
Garnish each plate with 3 garlic cloves and fried parsley.
Sunday Meatloaf


Ingredients:
lean ground beef, eggs, Worcestershire sauce, onion, red capsicum, fresh herb, cracked black pepper, salt

Directions:
Preheat oven to 350°F.
Set aside about ¼ of the spag sauce to go on top of meat loaf.
Add all seasonings into the beaten eggs, then add remaining ingredients, meat last.
Mix with hands until well combined.  It should not feel too wet or sloppy otherwise it won’t serve well, but not too stiff either or it will be dry and tough.
Use bread crumbs or more spag sauce to adjust.
Press into a medium loaf pan, spread remaining spag sauce on top and bake for about an hour or 1 ¼ hours
Will be cooked when juices are bubbling clear.  Let completely cool before removing from pan.
Peanut Butter and Fluff Fudge


Ingredients:
milk, sugar, peanut butter, marshmallow cream, vanilla

Directions:
Grease a 8 or 9 inch square baking pan; set aside.
In large saucepan combine milk and sugar. Stir over low heat until blended. Over medium heat, bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes.
Remove from heat, cool slightly and blend in peanut butter, Fluff.
and vanilla. Pour into pan and cool until set. Best to let set over night.
*** I melted down some old Easter chocolate I have in the freezer, and spread on the top. You could also make 2 batches in bigger pans so they are thinner, and layer some crushed peanuts in between. Or maybe substitute peanut butter with Nutella. ***.
Makes about 1 1/2 pounds.
Calvados and Maple Syrup Cocktail


Ingredients:
calvados, maple syrup, fresh lemon juice, green apple

Directions:
"In a cocktail shaker, combine the calvados, maple syrup, lemon juice and ice and shake for 10 seconds. Strain into glass filled with ice and add the green apple slices as a garnish."
Waffles


Ingredients:
flour, baking powder, sugar, salt, milk, eggs, butter

Directions:
Sift together the flour, baking powder, sugar, and salt.
Put the milk, eggs, and butter in a shaker and shake.
Add the flour mixture to the liquid mixture in the shaker & shake hard until well blended.
If too thick, add a little more milk.
Pour about 1/3 c into a heated, oiled waffle maker.
Spiced Pasta Sauce


Ingredients:
Worcestershire sauce, dried oregano, dried basil, ground turmeric, red pepper flakes, cayenne pepper, black pepper, brown sugar, olive oil, red onions, button mushrooms, sea salt, lean ground beef, garlic cloves, parsley

Directions:
In a large pot over medium-low heat, pour in Prego sauce and add Montréal Steak spice, Greek seasoning, Worcestershire sauce, hot sauce, oregano, basil, Italian seasoning, turmeric, red pepper flakes, garlic salt, cayenne pepper, freshly ground black pepper and brown sugar. Stir well and let it simmer gently.
In a large saucepan over medium heat, add oil and when it gets hot, add onions and sauté until translucent, about 3 minutes. Add peppers and cook until soft, about 4 minutes. Stir mushrooms in and sprinkle with ground sea salt and freshly ground black pepper; cover and cook for 2 ½ minutes. Stir once again, cover and let the vegetables cook for 5 more minutes.
Transfer vegetable mixture to the sauce including the liquid and stir to combine. Let it simmer while cooking the meat.
In the same saucepan over medium heat, add ground beef and cook until no longer pink. Half way through cooking, add pressed garlic and stir well before seasoning with freshly ground black pepper. When the meat is cooked, transfer to a colander to drain any excess fat.
Transfer the drained meat to the sauce, stir well, taste and adjust if necessary. Add some fresh chopped parsley, stir once again and proceed with the recipe. Makes 14 cups.
Crock Pot Chicken Enchilada


Ingredients:
corn tortillas, cheese

Directions:
Spray bottom of crock pot with Pam., Pour 1/2 can of enchilada sauce on bottom., Place a layer of tortillas on bottom., In a small mixing bowl, mix chicken and soup., Spread half chicken mix on top of tortillas., Sprinkle with 1/2 cup cheese., Repeat layers., Top with remaining tortillas, enchilada sauce and cheese., Cover and cook on low for 3 to 4 hours.
Homemade Shrimp Scampi


Ingredients:
extra virgin olive oil, medium shrimp, green onion, garlic, dried basil leaves, parsley flakes, lemon juice, salt, parmesan cheese

Directions:
Use a 10-inch skillet, with oil heated over medium heat.
Add shrimp and all of the remaining ingredients, except parmesan cheese.
Cook for 2 to 3 minutes, stirring frequently, until shrimp are just turning pink. Remove from heat.
Sprinkle with cheese.
Castillian Grilled Chicken


Ingredients:
soy sauce, water, olive oil, garlic, dried oregano leaves, ground cumin, red cayenne pepper, boneless skinless chicken breast halves

Directions:
Blend soy sauce, water, olive oil, garlic, oregano leaves, ground cumin and ground cayenne pepper; pour over chicken breasts in a large plastic food storage bag.
Press air out of bag; close top securely.
Turn bag over several times to coat pieces.
Refrigerate 1 hour, turning bag over once.
Remove chicken from marinade and place on grill about 5 inches from hot coals.
Cook chicken 5 minutes on each side, or until no longer pink in center.
(Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat 5- 6 minutes on each side, or until no longer pink in center.].
Roasted Vegetables With Lemon and Garlic (Briam)


Ingredients:
tomatoes, potato, zucchini, eggplant, onion, fresh garlic cloves, fresh parsley, olive oil

Directions:
Preheat oven to 250°F (it says 2500!, I think it was a typo].
Spread half of the tomatoes in an oiled roasting pan.
Lightly salt and pepper the tomatoes in the pan; spread the potatoes, zucchini, eggplant, onions and red pepper over them. Add a little more salt and pepper.
Mix the garlic and parsley together and sprinkle over the vegetables.
Top with remaining tomatoes.
Pour oil over the top to coat and sprinkle with lemon juice.
Bake for 1 1/2- 2 hours, adding a little water if necessary.
Chunky Apple Molasses Muffins


Ingredients:
all-purpose flour, sugar, baking powder, ground cinnamon, salt, fuji apple, milk, molasses, egg

Directions:
Heat oven to 450 degrees F.  Lightly grease eight 3-inch muffin pan cups.  In large bowl, combine flour, sugar, baking powder, cinnamon, and salt.  Add apple and stir to distribute evenly.
In a small bowl, beat together milk, molasses, oil and egg.  Stir into dry ingredients and mix just until blended.  Fill muffin pan cups with batter.  Bake 5 minutes. Reduce heat to 350 degrees.  Bake 12 to 15 minutes longer or until centers of muffins spring back when gently pressed.  Cool in pan 5 minutes.  Remove muffins from pan; cool slightly.  Serve warm.
Falafel in Pita W/Roasted Garlic&Caramelized Onion Couscous


Ingredients:
chickpeas, garlic cloves, onion, parsley, cilantro, ground cumin, ground coriander, cayenne pepper, self rising flour, all-purpose flour, salt, canola oil, garlic cloves, salt, paprika, water, cucumber, couscous, onion, garlic cloves, olive oil, salt, chicken bouillon cube, parsley

Directions:
For the Falafel:
In a food processor, add the chickpeas, garlic, onion, egg, lemon juice, parsley, cilantro, cumin, coriander, and cayenne.  Pulse about 5 times.  Add self rising flower and pulse another 5 times.  The mix should not be too smooth but no large chunks.
Transfer to a mixing bowl and season with salt.  Refrigerate for 30 minutes.
Remove chickpea mix from refrigerator.  Add enough oil to large saute pan to fill it 1/2-inch up the sides.  Heat oil on medium heat while you form patties.
Drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup of flour.  Roll into balls and press very gently into patties.
When oil is hot, reduce heat to med/low then fry patties in batches for 3 to 4 minutes per side.  Transfer to a paper towel lined plate.
Slice the pita bread in half and open to make a pocket. Place 2 to 3 falafels inside and top with cucumbers, tomatoes and tahini yogurt sauce.
For the yogurt tahini sauce:
Combine all ingredients in food processor.  Blend on high speed to make a smooth and creamy sauce.
For the couscous:
Place garlic cloves, 1 tbs. olive oil and 1/2 teaspoons salt in aluminum foil.  Close tightly to make a pouch.  Bake at 375 for 45 minutes (you can do this in a toaster oven if you want]. When garlic is done, smash with a fork. It should be a paste like consistency.
In large saute pan, heat olive oil on med/low heat.  Add onion and 1/2 teaspoons salt reduce heat to low and saute stirring occasionally for about 1/2 hour. Remove from heat.
Cook couscous according to box except (add 1/2 chicken bouillon cube to water].  When couscous is done, add the caramelized onion, roasted garlic and parsley.  Toss to combine.
Terrific Tuscan Vegetable Soup


Ingredients:
cannellini beans, olive oil, onion, carrot, celery, zucchini, garlic clove, fresh thyme, dried thyme, fresh sage, dried sage, salt, fresh ground black pepper, chicken, vegetable broth, tomatoes, parmesan cheese

Directions:
In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.
Heat oil in a large soup pot over med-high heat.  Add onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, until the vegetables are tender (about 5 mins].
Add broth and tomatoes and bring to a boil.
Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.
Serve topped with the parmesan, if desired.
Thai Country Style Fish (Pla Nai Suan Rot Det)


Ingredients:
shallots, garlic cloves, coriander sprigs, green onions, fish sauce, lime juice, sugar, chili powder, rice, hard-boiled eggs

Directions:
500gr Fish slices fried to crispy golden color, let rest.
fry to golden color 5 shallots and 5 large garlic cloves, let rest.
chop 2 shallots, 2 large garlic cloves, 2 coriander springs and 2 green onions
mix 2 tbls fish sauce, 2 tbls lime juice, 1 tbls sugar, 1 tsp chilli powder, 1 tbsl roasted & pounded rice .
mix 3 and 4.
2 boiled eggs, cut into quarters.
on a plate arrange fish, boiled eggs, add fried onions, garlic, pour the herbs. garnish with mint and roasted dry chilli.
Instant Pot® Cabbage and Beef Soup
Category: soups-stews-and-chili
By alievanleuven

This is a great Instant Pot® recipe for cleaning out veggies from your fridge. I put in my recipe things that are always in my fridge but you can easily substitute the veggies and add cauliflower, celery, or zucchini, etc. Make sure you have at least a 6-quart pressure cooker.

Ingredients:
1 tablespoon olive oil
1 pound ground beef
1 teaspoon dried oregano
1 teaspoon dried thyme
1 cup chopped carrot
1 cup chopped Yukon Gold potato
½  onion, chopped
2 cloves garlic, chopped
8 cups water
1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
½ head cabbage, cored and coarsely chopped
8 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function for medium heat. When the display reads "Hot," add olive oil to coat the bottom of the pot. Add beef, oregano, and thyme; cook and stir until browned, breaking it apart as it cooks, 5 to 7 minutes. Add carrot, potato, onion, and garlic. Cook to soften, stirring frequently, about 5 minutes. Turn off Saute mode. Stir water, tomatoes with their juices, cabbage, vegetable base, salt, and pepper into the pot. Stir briefly together. Close and lock the lid. Select high pressure according to manufacturer's instructions; 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 for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir. Serve while hot.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 237.1
Fat: 11.6 g
Saturated fat: 4 g
Carbohydrates: 18.5 g
Sugars: 8.8 g
Dietary fiber: 4.4 g
Protein: 15.5 g
Cholesterol: 47.3 mg
Sodium: 626.9 mg
Strawberry Avocado Salad
Category: salad
By ENIGMA497

I have served this countless times and I am always asked for the recipe, I also use this dressing on many other salads. Enjoy

Ingredients:
2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1  avocado - peeled, pitted and sliced
10  strawberries, sliced
½ cup chopped pecans

Directions:
In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 610.1
Fat: 50 g
Saturated fat: 5.9 g
Carbohydrates: 44 g
Sugars: 30 g
Dietary fiber: 12 g
Protein: 6.1 g
Sodium: 22.9 mg