xiaoxl/recipe_data huggingface dataset:
Nut and Veggie Burgers


Ingredients:
walnuts, raw cashews, sunflower seeds, celery, carrot, onion, garlic, parsley, sage, eggs, mustard powder, curry powder, poultry seasoning, ground cumin, mild chili powder, olive oil

Directions:
place walnuts, cashews, sunflower seeds, almonds, celery, carrot pulp, onion, garlic cloves, parsley, and sage in bowl of food processor and pulse until you have a medium fine meal consistancy.
Do not pulse so long as to make nut butter.
You want to have something to chew on.
Dump the nut mixture into a mixing bowl and add the whey powder, eggs, dry mustard powder, curry powder, poultry seasoning, cumin,and mild chili powder.
Mix the ingredients together until well incorporated.
Form into 12 small patties or 6 large.
Fry in a pan over medium heat until brown on each side.
Serve as is or on buns with your favorite burger toppings.
Feta Cheese Foldovers
Category: appetizers-and-snacks
By Christine L.

Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.

Ingredients:
8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1  egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1  egg yolk, beaten with 1 teaspoon water

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle.  Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture. Bake for 20 minutes in the preheated oven, or until golden brown.  Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 285.7
Fat: 20.4 g
Saturated fat: 7 g
Carbohydrates: 19.4 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 6.4 g
Cholesterol: 49.4 mg
Sodium: 319.3 mg
Blue Cheese Mousse
Category: appetizers-and-snacks
By LittlemanKeagan

Blue cheese mousse is a great cracker topper or vegetable dip. Use a pastry bag with a round tip and pipe onto your favorite cracker. You can top with favorite vegetables sliced thin.

Ingredients:
6 ounces crumbled blue cheese
1 (4 ounce) package cream cheese
kosher salt to taste
freshly ground black pepper to taste
⅓ cup heavy whipping cream

Directions:
Puree blue cheese and cream cheese together in a food processor until completely smooth; transfer to a bowl and season with kosher salt and black pepper. Beat heavy cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps. Transfer mixture to a pastry bag with a round tip for piping.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 158.9
Fat: 14.7 g
Saturated fat: 9.4 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Protein: 5.8 g
Cholesterol: 45.1 mg
Sodium: 392.2 mg
Peanut Butter Thumbprints


Ingredients:
brown sugar, milk, vanilla extract, egg, baking soda, salt, granulated sugar

Directions:
HEAT oven to 375°F
COMBINE brown sugar, peanut butter, shortening, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. Beat in egg just until blended.
COMBINE flour, baking soda and salt in medium bowl. Beat into peanut butter mixture at low speed just until blended.
SHAPE dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
BAKE 6 minutes. Immediately press centers of cookies with back of measuring teaspoon. Bake 3 minutes longer or until cookies are set and just beginning to brown. Cool 2 minutes on baking sheet.
SPOON preserves into center of each cookie. Place on cooling rack to cool completely.
Chickpeas With Chorizo


Ingredients:
chorizo sausage, onion, chickpeas, paprika, salt, pepper

Directions:
Fry the chorizo with the onion.
Add paprika, salt and pepper.
Add drained chickpeas; cook until done.
Wasabi Crusted Salmon With Orange Ginger Sauce


Ingredients:
wasabi powder, water, soy sauce, salmon fillets, panko breadcrumbs, long-grain white rice, shallot, orange zest, dry white wine, heavy cream, unsalted butter, soy sauce, salt, wasabi powder

Directions:
Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
Add the vinegar and soy, and whisk well.
Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
Season lightly with the Essence.
Place the panko crumbs in a shallow dish.
Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
Continue whisking until the sauce is smooth.
Add the soy sauce, salt, to taste, and wasabi.
Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally].
Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
Serve immediately with steamed rice, and pass the remaining sauce at the table.
Kiwi Fruit & Strawberry Bark


Ingredients:
dark chocolate, white chocolate, kiwi fruits

Directions:
Melt the dark chocolate and spread over baking paper in slice tray. Cool completely until chocolate has hardened.
Melt the white chocolate and add the dried kiwifruit and strawberries. Stir through until just combined.
Spread the white chocolate on top of the dark.
Once the chocolate has set, remove from tray and cut into pieces with a knife or cookie cutter.
Stuffed Green Peppers I
Category: main-dish
By Suzanne M. Munson

Here's a delicious stuffed pepper recipe that's easy to make. Each green bell pepper contains ground beef, onion, tomatoes, rice and cheese, and is cooked in tomato soup.

Ingredients:
6  green bell peppers
salt to taste
1 pound ground beef
⅓ cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
½ cup uncooked rice
½ cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans  condensed tomato soup
water as needed

Directions:
Bring a large pot of salted water to a boil. Cut the tops off  the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 462.8
Fat: 24.3 g
Saturated fat: 12.5 g
Carbohydrates: 35.5 g
Sugars: 12.2 g
Dietary fiber: 3.5 g
Protein: 27.2 g
Cholesterol: 88.6 mg
Sodium: 970.6 mg
Soft Crust Sourdough Bread


Ingredients:
milk, sugar, salt, flour

Directions:
Mix together the first 5 ingredients and 1 cup of flour. Cover and leave in a warm place for at least 1 hour, it should start to rise a little.
Stir in the remaining flour. Knead for 10 minutes or until a soft dough forms that springs back when gently pressed.
Turn the dough in 1-2 teaspoons of oil in a clean bowl. Cover with cling film and leave to sit for another hour or more, until doubled in size.
Shape dough on a lightly oiled tray. Cover with a large container with room for it to rise without touching the sides. Leave in a warm place until doubled in size.
Bake in a preheated oven at 410 degrees (210 deg celsius] for 12 minutes.
Cool on a wire rack.
Afghan Ambrosia - Haf-Miwah


Ingredients:
pistachios, walnuts, raisins, golden raisin, apricot, red cherries, sugar, rose water

Directions:
Pour boiling water over pistachios, almonds and walnuts. Let sit for five minutes to loosen their skins. Drain and set aside to cool. When cool, rub off skins in a tea towel.
Rinse raisins and apricots.
Place all ingredients in a large saucepan and cover with water. Bring to a boil, stirring. Take off heat and let cool . Store in the refrigerator until you are ready to eat.
Salsa Cheeseburgers


Ingredients:
egg, salsa, green onions, garlic cloves, Dijon mustard, Worcestershire sauce, salt, pepper, lean ground beef, cheddar cheese

Directions:
In a bowl beat eggs and mix in all ingredients except beef., Mix in beef and shape into six 1/2-inch patties., Cook over medium heat, about 5 minutes per side., Add cheese during the last 3 minutes of cooking.
Kartoffelbrød (Danish Potato Bread)


Ingredients:
mashed potatoes, butter, sugar, eggs, dry yeast, salt, milk, flour, butter

Directions:
Peel potatoes and boil until tender. Drain and reserve potato water. Mash potatoes.
Cream butter and sugar until well blended. Beat in the eggs one at a time, beating well after each addition.
Dissolve yeast in ½ cup of the potato water and add with the mashed potatoes to first mixture. Beat well. Add salt, milk and half of the flour. Beat until smooth. Add enough more flour, a little at a time, to make a stiff dough. Cover and let stand in a warm place until doubled in bulk.
Place on a floured board and divide dough in half. Knead well. Shape into 2 loaves and put into greased bread pans (9×5×3]. Cover with a towel and let rise for about 1 hour in a warm place until the loaves are nicely rounded.
Bake 50 minutes in a preheated 375º oven. As soon as you take the pans out of the oven, brush the tops of the loaves with melted butter.
Grilled Chicken Salad With Pineapple


Ingredients:
chicken breasts, red onion, pineapple chunks

Directions:
Marinate chicken breast strips in 1 cup (250mL] VH Honey Garlic Sauce for 1 hour.
Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes.
In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.
Easy Peasy Homemade Lemonade


Ingredients:
lemons, water, sugar

Directions:
Cut all lemons into wedges.
Squeeze lemons into water.
Add sugar.
ENJOY!
(WE WON'T BE NEEDING TO COOK].
Crab Louie Salad
Category: salad
By sonjagroset

This is a variation of the classic salad. Get your hands on the freshest Dungeness crab possible. It takes a little time to put this salad together, but for an elegant lunch it really pays off!

Ingredients:
1 pound fresh asparagus, trimmed
½ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon ketchup
2 teaspoons sweet pickle relish
½ teaspoon Worcestershire sauce
¼ teaspoon chili powder
¼ teaspoon smoked paprika
1 pinch ground cayenne pepper, or to taste
salt and freshly ground black pepper to taste
1 pound cooked Dungeness crabmeat
1 head Bibb lettuce, torn into bite-size pieces
1 cup sliced English cucumber
1 cup thinly sliced celery
1  avocado, sliced
1 cup cherry tomatoes, halved
2  hard-boiled eggs, quartered
1  lemon, cut into wedges

Directions:
Bring a large pot of lightly salted water to a boil. Add asparagus and cook until tender, 2 to 3 minutes. Remove asparagus and and immediately immerse in ice water for several minutes to stop the cooking process. Pat dry. Whisk mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper together in a small bowl to make the dressing. Toss crabmeat, lettuce, cucumber, and celery together in a large bowl with dressing to taste. Pile salad mixture evenly onto 4 plates; add equal portions of asparagus, avocado, tomatoes, and eggs. Garnish with lemon wedges.

Prep time: 40 mins
Cook time: 7 mins
Total time: 47 mins
Yields: 6 servings

Calories: 341
Fat: 22.6 g
Saturated fat: 3.6 g
Carbohydrates: 14.5 g
Sugars: 5.6 g
Dietary fiber: 5.7 g
Protein: 22.9 g
Cholesterol: 135.1 mg
Sodium: 516.2 mg
Steve's Chicken Noodle Soup
Category: soups-stews-and-chili
By Steve Grooms

Easily made, this is a wonderfully flavorful chicken noodle soup that will cure any common disease and make your guests happy.

Ingredients:
3 tablespoons vegetable oil
2  onions, diced
6 stalks celery, diced
6  carrot, diced
¾ tablespoon chopped fresh rosemary
¾ tablespoon chopped fresh tarragon
¾ tablespoon chopped fresh thyme
¾ tablespoon chopped Italian flat leaf parsley
4 quarts low-fat, low sodium chicken broth
3 ½ cups cubed skinless, boneless chicken breast meat
1 (16 ounce) package egg noodles
salt and pepper to taste

Directions:
In a large skillet over medium heat, cook onions in oil until translucent.  Stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes. Transfer vegetable mixture to a large pot and pour in chicken broth.  Simmer over low heat, covered, for 30 minutes. Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more.  Season with salt and pepper.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 275.7
Fat: 6.6 g
Saturated fat: 1.3 g
Carbohydrates: 29.9 g
Sugars: 2.7 g
Dietary fiber: 3.9 g
Protein: 23.2 g
Cholesterol: 65 mg
Sodium: 593 mg
Butter Tart Squares


Ingredients:
all-purpose flour, white sugar, butter, butter, brown sugar, eggs, vanilla, baking powder, flour, raisins

Directions:
For base: Combine flour & sugar.  Cut in butter until it resembles crumbs.  Press mixture into a 9 x 13 inch pan.  Bake at 325 f for 15 mintues.
For filling: Cream butter and brown sugar until light and fluffy.  Add eggs one at a time, mixing each one in well.  Add vanilla, baking powder and flour.
Sprinkle raisins over cooled base.  Spread filling over top and bake at 325 f for 25 - 30 minutes.  Cool until set.
Can be put into the fridge an hour before cutting into squares for easier slicing.
1 1/4 hours time allocated for this recipe includes prep time.
AIP Carrot & Ginger Soup (Paleo & Dairy Free)


Ingredients:
carrots, ginger juice, coconut milk, turmeric, water

Directions:
Peel the carrots and the yam, cut them in pieces and put them in a large pot. Cover the vegetables with water and boil them for 30 to 40 minutes, until soft.
Strain the carrots and yam with a slotted spoon and transfer them in a blender (according to the size of your blender's carafe you might need to do this in 2 times].
Add in the remaining ingredients and blend until smooth.
Enjoy!
Bacon-Wrapped King Oyster ‘Sea Scallops’


Ingredients:
bacon, sea salt

Directions:
Preheat oven to 375°F.
Slice mushroom stem width-wise into 1-inch thick medallions. From 6 mushrooms you should get about 12 medallions. You can reserve the cap to use in another recipe.
Wrap half a slice of bacon around each round and secure with a toothpick.
Bake on foil-lined baking sheet for 35 to 45 minutes, or until bacon starts to crisp. Turn once halfway through.
Sprinkle with sea salt just before serving.
Outback Steakhouse's Dipping Sauce


Ingredients:
mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper, cayenne pepper

Directions:
"Blend well and let sit 2 hours to overnight in the fridge."
Roasted Red Bell Peppers


Ingredients:
garlic cloves, olive oil, capers, fresh basil leaves

Directions:
Char peppers in broiler or on grill until black and blistered., Seal peppers in a baggie or container to steam for about 15 minutes., Wash peppers, removing char, remove seeds and slice in strips., Add all other ingredients., Refrigerate for 1 hour.
Instant Pot Carnitas


Ingredients:
boneless pork roast, olive oil, onion, garlic cloves, limes, juice of, ground cumin, dried oregano, bay leaf, chili powder

Directions:
In your Instant Pot, or in a saute pan over medium heat on the stovetop, heat the oil until shimmering and brown the pork on all sides, working in batches if needed. (Transfer the pork to the Instant Pot if you browned it on the stovetop.].
Add all the remaining ingredients. Place the lid on the pot, turn the pot to the "sealing" position, and select Manual mode and set the time for 20 minutes. Once it finishes cooking after 20 minutes, allow the Instant Pot to manually release for 20 minutes.
Take off the lid (if the steam valve hasn't dropped, make sure you move the steam value away from "Sealing"]. Let the pork cool slightly, then use two forks to shred the meat. It may look like you have way too much liquid, but it will absorb it after you shred the pork.
Once shredded, use the pork however you like. I like to toast a few tortillas and top them with the pork, pineapple salsa, fresh cilantro, and a squeeze of fresh lime juice. Carnitas make a great salad topping, and are also excellent mixed into rice, in a sandwich (try it! trust me!], or reheated until crispy and served with eggs and hot sauce and avocado.
Note: If the pork is too liquid-y even after shredding and sitting, transfer it to a large pan and cook it on the stovetop until some of liquid evaporates. This is also an excellent way to get the meat golden and crispy (you can also spread it on a sheet pan and broil it for a minute or two]—for tacos and salads, I like to take this extra step to get those crunchy edges.
Apricot Deluxe Smoothie


Ingredients:
apricot, plain yogurt

Directions:
Put all ingredients in a blender & puree until smooth., Pour into a glass & ENJOY!
Asparagus and Sun-Dried Tomato Frittata


Ingredients:
extra firm tofu, soy sauce, Dijon mustard, nutritional yeast, olive oil, onion, asparagus, sun-dried tomato packed in oil, garlic cloves, dried thyme, ground turmeric, fresh basil leaf

Directions:
preheat oven to 400°F
in a mixing bowl, crumble the tofu and squeeze through your fingers until it resembles ricotta cheese. this should take abut a minute.
mix in the soy sauce and mustard.
add the nutritional yeast and combine well. set aside.
in a small (8-inch] skillet, saute the onions in the olive oil for 2 minutes.
add the asparagus and sun-dried tomatoes, saute for 3 more minutes.
add the garlic and thyme and turmeric, saute for 1 minute.
add the lemon juice to deglaze the pan; turn off the heat.
transfer the onion mixture to the tofu mixture and combine well.
fold in the basil leaves.
transfer back to the skillet and press the mixture firmly in place.
cook in the oven at 4ooF for 20 minute.
transfer to the broiler to brown the top, about two minutes (keep a close on it so it doesn't burn].
let the frittata sit for 10 minute before serving.
cut into 4 slices and lift each piece with a pie server to prevent it from falling apart. if it does crumble a bit, it's ok, just put it back into shape.
Grilled Herb Polenta  With Asparagus,  Tomatoes and Parmesan


Ingredients:
water, cornmeal, polenta, garlic cloves, brown sugar, asparagus spear, tomatoes, olive oil, fresh parsley, parmesan cheese

Directions:
Bring 2 of the cups of water to the boil and slowly add the polenta and herbs , whisking all the time. This ensures the polenta won’t form lumps.
Reduce the heat to a simmer, stirring frequently with a wooden spoon.
When the polenta becomes too thick, add the remaining water a little at a time.
Line a tray with cling film and spread the polenta about 1 inch thick using the back of a spoon. Cool overnight. Once cooled, cut into shapes brush with oil and season with salt and pepper and grill on hot grill.
Heat the balsamic vinegar, garlic and sugar in a saucepan. Once the sugar has dissolved, add the asparagus and cook for 3 minute.
To serve: arrange the polenta shapes on serving dishes, top with the asparagus and tomatoes, shave over the parmesan and drizzle with a little olive oil. Garnish with fresh parsley. Serve with lots of fresh crusty bread.
Dinner in a Squash Shell


Ingredients:
acorn squash, ground beef, eggs, lemon juice, brown sugar, Minute Rice, salt, pepper, ketchup, brown sugar, lemon juice, mustard, salt

Directions:
Heat oven to 375 degrees.
Bake halved and seeded acorn squash face down on a baking sheet for 30 minutes.
While squash is cooking mix filling and put in refrigerator until squash is ready.
Mix basting ingredients and set aside.
When squash done cooking, fill with meat mixture, mounding extra on top.
Cover with basting sauce.
There should be plenty leftover.
Return to oven for 40 minutes, basting with extra sauce every 10 minutes.
I usually have extra filling which I cook seperately and extra sauce which I heat in a small pan for safety sake and serve on the side.
Plum Frangipane Tart


Ingredients:
almond paste, plum, sugar

Directions:
Heat oven to 450°F Have a baking sheet ready.
With a rolling pin, roll almond paste between two sheets of pastic wrap to an 8-in-diameter circle.
Unroll pie crust directly on an ungreased cookie sheet. Peel plastic wrap from almond paste and center on pie crust.
Arrange plums on almond paste circularly. Sprinkle with sugar; fold edges of pastry over plums, crimping dough to fit.
Bake 15 minutes. Reduce oven to 375F and bake 25 minutes or until crust is lightly brown and plums are juicy and tender. Remove to a wire rack to cool. Serve warm or at room temperature.
Other yummy variations; Top with vanilla ice cream. Mix sugar with nutmeg before sprinkling on plums. Sprinkle plums with sliced almonds before baking.
Cranberry and Lime Sparkler


Ingredients:
cranberry juice, limes

Directions:
Combine cranberry juice, soft drink and limes in a large jug.
Place 1 sugar cube into each chilled champagne glass. Pour in 100ml sparkling white wine.
Top with cranberry and lime mixture. Serve immediately.
Sweet Hot Hearty Chili


Ingredients:
ground beef, zucchini, stewed tomatoes, hunts tomato paste, chili beans, hot chili beans, great northern beans, black beans, red bell pepper, yellow bell pepper, green bell pepper, mushrooms, marsala wine, garlic, sea salt, chili powder, olive oil, water, brown sugar

Directions:
Cut up roast into 1" cubes then put into a saute pan, add garlic and cooking wine and simmer covered over med low heat for 5 minutes.
In a large pot ( I prefer an 8 quart] saute onions and peppers and mushrooms over medium heat for 2 minutes then transfer to a bowl.
Add ground beef to pot and brown.
Once cooked drain fat then add salt, chili powder and garlic.
Cook for 2 minutes then add beans tomatoes paste, peppers and the roast.
Cook for 15 minutes then add whole jar of giardinier(rinse off oil for a little less heat] and add brown sugar.
Once mixed simmer for 3 hours.
Serve And Enjoy.