xiaoxl/recipe_data huggingface dataset:
Lumpia Sauce for Fresh Filipino Lumpia
Category: side-dish
By lola

This sauce gives fresh Filipino lumpia a sweet, garlicky, and peanutty taste.

Ingredients:
1 tablespoon olive oil
3 cloves garlic, crushed
2 cups water
2 tablespoons peanut butter
2 tablespoons brown sugar
2 tablespoons corn flour
1 tablespoon soy sauce

Directions:
Heat olive oil in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Mix water, peanut butter, brown sugar, corn flour, and soy sauce together in a small saucepan until well blended and without any lumps. Bring to a boil; stir until mixture is thick, 6 to 10 minutes. Add the cooked garlic and mix well.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 cups

Calories: 30.9
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 3.1 g
Sugars: 1.9 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Sodium: 67.2 mg
Baked Beef Chiles Rellenos Casserole
Category: world-cuisine
By EmmLee

Super-easy, delicious, and low-carb version of chiles rellenos. Serve with dollops of low-fat sour cream and pico de gallo or salsa.

Ingredients:
6 large poblano peppers, halved and seeded
1 ½ pounds ground beef, or to taste
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground paprika
¼ teaspoon ground dried chipotle pepper
salt and ground black pepper to taste
1 large onion, chopped
2 (14.5 ounce) cans diced tomatoes with green chile peppers
cooking spray
3 cups shredded Mexican cheese blend, or to taste

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until poblano pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes. Heat a large skillet over medium-high heat. Add beef, chili powder, garlic, cumin, oregano, cayenne pepper, paprika, chipotle pepper, salt, and black pepper. Cook and stir until beef is no longer pink, about 4 minutes. Add  onion; cook until slightly softened, about 2 minutes. Add tomatoes with green chiles; cook until onions are translucent, about 5 minutes more. Let beef mixture cool. Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Run water over the poblano peppers to remove skins and discard them. Drain peppers on paper towels. Place a layer of peppers on the bottom of the prepared dish; place 1/3 of the beef mixture on top. Cover with 1 cup shredded Mexican cheese blend. Repeat layers twice more in the same order. Bake, uncovered, in the preheated oven until golden brown on top, about 35 minutes.

Prep time: 20 mins
Cook time: 51 mins
Total time: 1 hr 21 mins
Yields: 1 casserole

Calories: 325.3
Fat: 23.3 g
Saturated fat: 13 g
Carbohydrates: 8.9 g
Sugars: 1.6 g
Dietary fiber: 3 g
Protein: 21.5 g
Cholesterol: 79.6 mg
Sodium: 694.5 mg
Perfectly Delicious Peanut Butter Cookies


Ingredients:
butter, brown sugar, sugar, egg, peanut butter, salt, baking soda, vanilla, flour

Directions:
Mix butter and sugars together using a hand mixer.  Add in all remaining ingredients and mix until combined.
Roll the dough into small 1 inch balls and place on cookie sheet.  Squish to about 1/4 inch thick using a fork.
Bake for 10 minutes at 375 degrees.  Enjoy!
Shrimp & Polenta Italian Bowl #Ragu


Ingredients:
bacon, jumbo shrimp, cilantro, polenta, water, salt, butter, smoked gouda cheese

Directions:
Cut bacon into ¼ inch cubes add to a deep medium non-stick pan sauté on medium high heat until bacon is crispy.  Remove bacon place on paper towel to drain excess fat.
Discard bacon fat from pan reserving 1 tablespoon add shrimp and cilantro to bacon fat and sauté on medium high until shrimp turn pink remove shrimp and set aside to the same pan add Raju sauce stir to pick up the flavors of bacon fat and cilantro reduce heat to medium cover and let it warm up.
While sauce is warming up in a medium pan over high heat, bring water and salt to a boil, and gradually stir in polenta.  Reduce heat and simmer gently, stirring frequently to prevent sticking until mixture thicken and is creamy add butter and cheese mix until well incorporated.
To serve add ½ cup sauce to 5 bowls top each with equal amount of polenta, 3 shrimp each and sprinkle with equal amount of cooked bacon you may garnish with additional cilantro serve immediately.
Almond Meal Pancakes
Category: breakfast-and-brunch
By Chef John

It's always nice when the best version of a recipe is also the easiest. After testing many almond flour pancake recipes that always came out unbalanced in different ways, I now give you the most texturally and *tastily* superior one of them all. Oh, and they are gluten-free, in case you're wondering. Serve with fresh fruit coated in maple syrup!

Ingredients:
2 large eggs
2 tablespoons olive oil
2 tablespoons maple syrup
¾ teaspoon vanilla extract
1 pinch salt
1 cup finely ground almond meal
1 teaspoon baking powder
1 teaspoon butter, or as needed

Directions:
Combine eggs, olive oil, maple syrup, vanilla extract, salt, almond meal, and baking powder in a bowl. Whisk until thoroughly combined. Let batter sit for 10 minutes to marry the flavors and activate the baking powder. Butter a nonstick pan or griddle over medium heat. Scoop in batter into any size pancake(s) you like. Cook until edges are set and bottom is golden brown, 2 or 3 minutes. Flip and cook until slightly springy to the touch, another 2 to 3 minutes. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 497.4
Fat: 30.9 g
Saturated fat: 5.7 g
Carbohydrates: 31 g
Sugars: 12.5 g
Protein: 28.6 g
Cholesterol: 191.4 mg
Sodium: 411.9 mg
Mom's Scalloped Potato Gratin
Category: uncategorized
By Chef John

These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.

Ingredients:
2 tablespoons unsalted butter, at room temperature
3 large russet potatoes, or more to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¾ cup grated sharp white Cheddar cheese
3 ½ cups whole milk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside. Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices. Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes. Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips. Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 248.2
Fat: 10.8 g
Saturated fat: 6.6 g
Carbohydrates: 29.2 g
Sugars: 5.9 g
Dietary fiber: 3.1 g
Protein: 9.5 g
Cholesterol: 31.9 mg
Sodium: 131.6 mg
Concentration Spray


Ingredients:
"water"

Directions:
Add oils to the water in a fine mist spray bottle.
Shake well before each use.
Spray around your work area when you find your mental energy flagging, or for that after-lunch sleepiness.
Very Berry Trifle


Ingredients:
water, instant vanilla pudding, berries

Directions:
HEAT oven to 350°F  Spray two 8-inch round baking pans with no-stick cooking spray. Mix cake mix, water, vegetable oil, and egg whites in a large bowl on low speed for 1 minute; beat on medium speed 2 minutes more, scraping bowl occasionally (or beat 2 minutes by hand, using a wire whisk.] Pour into prepared pans.
BAKE 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Run knife around inside of pan before removing. Cool completely in wire rack.
MAKE pudding according to package directions. Cut cooled cakes horizontally in half. Spread each lower half with half of the preserves; replace top. Cut filled cakes into bite-sized pieces; place pieces from one cake randomly into bottom of 14-cup trifle or glass bowl.
SPRINKLE with half of  macaroons. Spread half of pudding over macaroons. Top with half of berries and whipped topping. Repeat layers with remaining cake, macaroons, pudding and whipped topping; garnish with remaining berries and almonds, if desired.
*To toast nuts: Place almonds in a dry nonstick skillet; cook over medium heat until lightly browned.
Biscotti All'arancia E Mandorle (Orange and Almond Biscotti)


Ingredients:
all-purpose flour, baking powder, sugar, unsalted butter, eggs, brandy

Directions:
Preheat oven to 350°F
Line 3 baking sheets with waxed paper. Lightly flour waxed paper.
Sift flour and baking powder into medium bowl.
Beat sugar and butter in large bowl until blended.
Add eggs, 1 at a time, beating until fluffy.
Mix in nuts and candied orange peel.
Add flour mixture and liqueur; beat until well blended.
Spoon dough out onto 1 prepared baking sheet, pressing to form 12-inch-long rectangle, about 5 inches wide (dough will be very soft]. Place in freezer until firm, about 30 minutes.
Cut chilled dough lengthwise into 3 strips.
Shape each strip on lightly floured surface into 12-inch-long, 1 and 1/2-inch-wide and 1-inch-high log.
Transfer logs to remaining 2 prepared sheets, 1 log on 1 sheet and 2 logs on second sheet, spacing 2 inches apart.
Brush logs with egg yolk.
Bake until golden and firm to touch (dough will spread], about 30 minutes.
Cool completely on baking sheets. Reduce oven temperature to 325°F
Using serrated knife, cut logs into 3/4-inch-wide diagonal slices.
Stand biscotti slices upright on 2 heavy large baking sheets.
Bake until biscotti are pale golden, about 25 minutes.
Transfer to racks and cool.
Blueberry Cranberry Muffins


Ingredients:
flour, sugar, baking powder, salt, milk, fat free sour cream, eggs, blueberries, sugar, dried cranberries

Directions:
Line 24 muffin cups with paper liners and set aside.
Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
Stir gently into batter just until blueberries are distributed.
Spoon batter into muffin cups, filling 3/4 full.  Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch.
Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.
Tarragon Chicken Packets for Two


Ingredients:
boneless skinless chicken breasts, zucchini, fresh mushrooms, cherry tomatoes, onions, butter, fresh tarragon, seasoning salt

Directions:
Cut each chicken breasts into thirds lengthwise.  Cut the squash in half and cut each half into 6 even strips.
Divide the chicken between two pieces of heavy duty foil, approximately 18 in square.
Top each with half the vegetables, butter, tarragon, and onion.  Season to taste with a seasoned salt.  Close packets and grill, covered over medium heat for 15 to 20 minutes or until chicken jices run clear.
Greek Chicken Marinade


Ingredients:
olive oil, fresh garlic, white sugar, fresh oregano, fresh mint leaves, kosher salt, fresh lemon juice

Directions:
"Blend all ingredients in blender until emulsified."
Omelet With Lavender and Chèvre


Ingredients:
eggs, butter, olive oil, cracked black pepper, fresh herb

Directions:
Prepare omelet recipe up to the beginning of Step #5 and proceed as follows:
Distribute the chèvre cheese on top of the omelet.
Add a sprinkle of cracked black pepper and garnish with a sprig of lavender.
If desired, garnish the top of the omelet with a light sprinkle of fresh herbs of choice: chives, French tarragon, Italian parsley, etc.
Beef, Arugula and Red Pepper Pesto Salad


Ingredients:
red bell peppers, walnuts, garlic cloves, extra virgin olive oil, salt, arugula, feta cheese, crouton, Marinated Grilled Skirt Steak

Directions:
Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until chunky.
Combined arugula, feta cheese, croutons and salad dressing, if using in a large salad bowl or platter. Place steak on top.
Spoon pesto over steak. Serves 4.
Easy Spicy Mexican-American Chicken
Category: world-cuisine
By Anna Rivera

My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!

Ingredients:
½ cup Mexican-style hot sauce (such as Valentina)
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon brown sugar, or more to taste
4  chicken thighs

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish. Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil. Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 chicken thighs

Calories: 427.1
Fat: 24.7 g
Saturated fat: 6.8 g
Carbohydrates: 11.1 g
Sugars: 7.9 g
Dietary fiber: 2.2 g
Protein: 39.3 g
Cholesterol: 141.8 mg
Sodium: 1610.2 mg
Cherry Pie With Canned Cherries


Ingredients:
tart cherries, sugar, cornstarch, butter

Directions:
"Drain cherries, erserving 1 cup liquid.  Mix sugar and conrstarch in small sauce pan.  Gradually stir in reserved liquid until smooth.  Heat over medium heat, stirring constantly until mixture bubbles.  Cook one more miinute until thick and clear.  Remove from heat.  Stir in butter, cherries, almond extract and food coloring.  Pour into prepared pie crust.  Cover with vented or lattice top curst.  Bake at 425 for 10 minutes.  Reduce heat to 350 and bake 35 more minutes until golden brown."
Grilled Salmon With Chipotle-Herb Butter


Ingredients:
butter, chives, parsley, chervil, dill, lemon juice, canned chipotle chiles, adobo sauce, salmon fillets

Directions:
In medium bowl, combine butter, chives, parsley, chervil, lemon juice, chilies, and adobo sauce.
Season with salt and pepper to taste.
With electric mixer, beat together until well incorporated.
Adjust the seasoning if necessary.
Shape butter into a long log and cover with plastic wrap.
Refrigerate until ready to use.
Season salmon with salt and pepper.
Lay skin side up over a solid bed of coals or high heat on a gas grill; Close lid on gas grill.
Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test], 7 to 10 minutes.
Place a 1/8-inch thick slice of chipotle butter on top of each fillet.
Favorite Meatloaf


Ingredients:
eggs, milk, butter, garlic cloves, onion, carrot, cheddar cheese, parsley, salt, thyme, marjoram, basil, black pepper, ground beef

Directions:
Combine the eggs and milk and whisk till combined.
Place the bread into the egg mixture.
In a sauté pan melt the butter or oil and sauté the onions and garlic till soft.
In a large bowl combine all of the ingredients (let the onions cool a bit].
Form into a loaf shape on a baking tray (with sides to catch the grease].
Bake at 350°F for 1 hour and fifteen minutes or till done to your liking.
Let rest 5 minutes before slicing.
Lemon Vinaigrette


Ingredients:
Dijon mustard, fresh lemon juice, kosher salt, fresh ground black pepper, olive oil

Directions:
"Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified."
Homemade Finger Paint


Ingredients:
sugar, cornstarch, cold water

Directions:
Mix together sugar and cornstarch in a small pan, then slowly add cold water.
Cook over low heat, stirring until the mixture becomes a smooth; almost clear gel about 5 minutes.
When it's cool, stir in clear dishwashing liquid.
Scoop equal amounts of the mixture into containers and stir in food coloring or, for even more vibrant colors, use food-coloring paste.
Simply the Best Chocolate Chip Cookies Ever!


Ingredients:
flour, baking soda, salt, butter, brown sugar, white sugar, eggs, milk, vanilla, quick oats, coconut, chocolate chips

Directions:
Stir together flour, baking soda and salt.
Cream butter and sugars together until smooth. Beat in eggs, one at a time, then vanilla and milk.
Gradually mix in the flour mixture.
Using a wooden spoon, stir in remaining ingredients.
Drop onto cookie sheets by teaspoonful.
Bake at 350° for 7-10 minutes, depending on how soft you like your cookies.
Allow to cool for 5 minutes on cookie sheet before removing.
Greek Lentil Soup (Faki)


Ingredients:
lentils, carrots, celery, Greek oregano, red wine vinegar, diced tomatoes, garlic cloves, cayenne pepper, red pepper flakes

Directions:
Prepare the lentils: Lentils are harvested by machine so often they come with small rocks and irregular looking beans that you do not want in your soup.  To check the lentils, pour them in small batches onto a plate so they are able to spread out.  Give them a quick look over, remove any foreign objects, and dump them into a bowl.  Repeat until you have checked all of your lentils.  Then fill the bowl with cold water and rinse your lentils 2-3 time to remove any dust or bean skins.  Throw the lentils into a big soup pot.
Dice your carrots and celery and throw them into the pot as well.
Add 2 boxes of stock to the pot and put the soup on a high heat until it boils and then reduce to medium.  Cook for 30-40 minutes or until the lentils are done.
To finish the soup, turn the heat to low.  Now add the oregano and salt and pepper to taste.  The soup is finished with a liberal addition of red wine vinegar, which adds an important top note to the soup.  We often add it to the soup and then have the vinegar on the table to allow folks to add additional vinegar to their liking.
Optional Ingredients:  Over the years I have tried out other Faki recipes.  Here are my favorite additions from those experiments.  The bulgur bulks up the soup into more of a stew.  Despite how successful the soup can be if you add some (or all] of thee additions, I still most often stick with the basic soup.  To add the additions, the tomatoes, spinach, garlic, and/or bulgur wheat goes in at the same time as the stock. The additional spices go in during the seasoning phase.
Baked Garlic Lemon Butter Shrimp


Ingredients:
raw shrimp, butter, garlic cloves, salt, fresh parsley, crushed red pepper flakes, lemon

Directions:
Preheat the oven to 375.
Run the shrimp under water just until they come apart - no need to thaw completely.
In a food processor, combine butter (cut into a few cubes], garlic, salt, parsley, red pepper flakes and the juice of the lemon. Pulse a few times until the mixture resembles gravel.
Toss shrimp in the seasoned butter mix. Spread onto a baking sheet and bake until the shrimp is opaque (10 minutes or so, depending on the size of the shrimp].
Serve as is as an appetizer, or over cooked pasta for a main dish.
Catalina Crock Pot Pork Chops


Ingredients:
onion, garlic cloves

Directions:
Combine onion, garlic and dressing in the bottom of a crock pot.
Add chops, one at a time, pushing each chop into the mixture then flipping it over.
Cover and cook on low 5-7 hours.
Light Cranberry Pear Sauce


Ingredients:
fresh cranberries, bartlett pears, sugar, dried cherries, cinnamon

Directions:
In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, cinnamon and juice. Bring to a boil over medium heat.
Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 10 minutes.
Cool to room temperature. Cover and refrigerate until chilled.
Grandma's Hot Hominy
Category: everyday-cooking
By oldcook

This is a great side dish for the holidays. Grandma always served this with Thanksgiving and Christmas dinners. Goes well with turkey and dressing.

Ingredients:
1 (20 ounce) can white hominy
1 clove garlic, minced
1 tablespoon chopped jalapeno pepper, or to taste
½ cup sour cream
1 tablespoon butter, or to taste
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine hominy, garlic, and jalapeno in a saucepan. Bring to a boil, reduce heat, and simmer until hominy is tender, 15 to 20 minutes. Strain out liquid and pour hominy mixture into baking dish. Stir sour cream and butter into hominy mixture; top with Cheddar cheese. Bake in preheated oven until cheese melts, about 25 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 3 cups

Calories: 219.8
Fat: 14.4 g
Saturated fat: 8.7 g
Carbohydrates: 14.8 g
Sugars: 1.9 g
Dietary fiber: 2.4 g
Protein: 7.8 g
Cholesterol: 37.7 mg
Sodium: 365.5 mg
Low Fat Asian Halibut in Foil


Ingredients:
halibut fillets, carrot, zucchini, broccoli floret, onion, fresh ginger, rice vinegar

Directions:
Preheat oven to 450 degrees.
Tear off 4 sheets of foil wrap, 12 inches by 18 inches each. Place halibut fillets in center of foil sheets. Top with vegetables.
Combine ginger, vinegar and oil in a small bowl.  Drizzle a little over each fish and vegetable mound.
Close the foil packets by bringing the sides up and folding the edge over twice, then sealing the ends in the same way. Leave enough room inside for air to circulate.
Place foil packets on a large cookie sheet and bake for 15-18 minutes (or you can cook it over a campfire!].
Yummy Salmon


Ingredients:
salmon, light soy sauce, red bell pepper, ginger, garlic cloves

Directions:
Mix the above ingredients and set aside.
Place the salmon on a large piece of foil.
Cut up a lime into wedges and cut slits along the salmon.  Place the lime wedges into the slits in the salmon.
Pour the marinade over the salmon and squeeze some lime over the top.
Place whole green onions across the top of the salmon.
Seal the salmon in foil.
Bake at 350 degrees.  It can take anywhere from 10 to 30 minutes depending on the size of the salmon.  Check every 5 to 10 minutes until done.
Potato Biscuits


Ingredients:
flour, brown sugar, baking powder, baking soda, salt, mashed potatoes, buttermilk, butter, honey

Directions:
mix all together, roll out on heavily  floured board, cut, bake 15  minutes  at 375 or until lightly browned.
Quick & Easy California 3-Bean Chili


Ingredients:
olive oil, onion, green bell pepper, red wine, diced tomatoes, black beans, red kidney beans, great northern beans, chili powder, garlic powder, ground cumin, dried oregano, dried basil leaves, sugar, salt

Directions:
Heat oil in large saucepan over medium-high heat.  Add onion and green pepper, cook 5 min., stirring often.
Stir in spice mix and remaining ingredients. (I like to toast the spices for about a minute before adding the other ingredients.]
Bring to a boil.  Reduce heat and simmer 20 min., stirring occasionally.  This freezes beautifully.