xiaoxl/recipe_data huggingface dataset:
Rockin With Flavor Egg Sandwich #Ragu


Ingredients:
eggs, black beans, corn tortilla chips, monterey jack and cheddar cheese blend, Italian sausage, bacon

Directions:
Take  a bowl and crack 2 eggs and mix well. Then take another bowl and crush tortilla chips. Take a slice of bread and drop in egg mix  (only on one side of bread]and then dip in tortilla chips.
Take a frying pan with butter on meduim heat a place 2 pieces of bread tortilla chips side down in pan.
Add cheese, black beans and bacon on one slice of bread. on the other side add cheese, onoins, sausage and Ragu sauce.
In other pan, fry 2 eggs (I like mine over easy] when eggs are done frying to your liking put on top of one of the slices of bread. Take onslice of bread at a time out of the pan and place on serving plate then the other slice place on top of the slice that is on the plate.  Repeat with the remaining ingredients. Enjoy!
Asian Ginger Dressing
Category: side-dish
By DIETER_WEBER

Terrific salad dressing for all salads - especially great for use on cabbage salads.  Everyone who has had the dressing wants the recipe.

Ingredients:
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
¾ cup olive oil
⅓ cup rice vinegar
½ cup soy sauce
3 tablespoons honey
¼ cup water

Directions:
In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Prep time: 9 mins
Cook time: 1 min
Total time: 10 mins
Yields: 20 Servings

Calories: 85.7
Fat: 8.1 g
Saturated fat: 1.1 g
Carbohydrates: 3.3 g
Sugars: 2.7 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Sodium: 361.3 mg
Silky Beef Korma


Ingredients:
cumin seed, cardamom seed, crushed red pepper flakes, cloves, water, garlic, gingerroot, salt, ground cinnamon, beef stew meat, lamb stew meat, onions, water, plain yogurt, all-purpose flour, garam masala, cilantro, parsley

Directions:
In a blender, combine coriander seed, cumin seed, cardamom seed, crushed red pepper, and whole cloves.
Grind the spices to a fine powder (this is the point you want to adjust the heat of the dish by decreasing the red pepper, if desired].
Add 1/3 cup water, almonds, garlic cloves, coarsely chopped gingerroot, salt, and ground cinnamon.
Blend until the mixture has a paste consistency.
In a 5-quart Dutch oven or other large pot, brown half the meat on all sides in 1 tablespoon of hot oil; remove.
Repeat with remaining meat in batches, adding more oil as needed; remove.
Heat 2 tablespoons oil in the Dutch oven and add onions.
Cook and stir over medium-high heat for 8 to 10 minutes or until onions begin to brown.
Reduce heat to medium.
Add blended spice mixture; cook and stir 3 to 4 minutes more, or until browned.
Add meat and 1/2 cup water to the Dutch oven.
Cover and simmer for 1 1/2 to 1 3/4 hours or until the meat is tender (cook time may vary according to the toughness of the meat you use, but 1 1/2 to 1 3/4 hours is generally enough time].
Stir occasionally and test meat's tenderness.
Stir together whipping cream, yogurt, flour, and garam masala in a bowl.
Stir mixture into Dutch oven; cook until thickened and bubbly.
Cook and stir two minutes more.
Transfer to a serving bowl; sprinkle with snipped cilantro or parsley and serve over basmati rice.
Baked Smoked Mozzarella & Tomato


Ingredients:
extra virgin olive oil, smoked mozzarella cheese, cherry tomatoes, dried basil, garlic clove, kosher salt, pepper

Directions:
Preheat your oven broiler.
Grease a small ovenproof dish with 1/2 teaspoon olive oil.
Layer half of the mozzarella, all the tomatoes, season with basil, garlic, salt, & pepper, top with rest of mozzarella.
Drizzle with 1/2 teaspoon virgin olive oil.
Place on the middle rack under your broiler for 5-7 minutes or until the mozzarella is melted and bubbly around the edges.
Serve hot.
Cinnamon Crunch Tortillas


Ingredients:
flour tortillas, butter

Directions:
Heat the broiler of your oven to medium high, with rack 4-6 inches from heat.
Place tortillas on a lightly greased baking sheet.
Spread butter on one side of each tortilla; sprinkle with cinnamon sugar.
Broil until sugar is golden brown and has melted, 1 to 2 minutes.
The tortillas puff while broiling but become flat again once removed from the heat source.
Cut each tortilla into wedges.
Honey & Orange Glazed Chicken


Ingredients:
whole chickens, butter, orange, honey, Dijon mustard

Directions:
"Place chicken in a 12x16 inch baking pan and drizzle melted butter over it.  Bake in a 325 degree oven for about 30 minutes. Combine orange mixture, honey, and dijon mustard and simmer over low heat for a few minutes until well blended. Baste chicken frequently with Honey and Orange glaze until  tender and a rich golden color, about 30-40 minutes.  Serve with brown rice."
Chicken-Club Stuffed Potatoes


Ingredients:
baking potatoes, olive oil, kosher salt, chicken breasts, turkey, cheddar cheese, swiss cheese, mayonnaise, chopped tomato, onion powder, Dijon mustard

Directions:
Rub potatoes all over with olive oil; sprinkle with salt. Bake at 425° directly on top oven rack for 55 minutes or until potatoes are tender and skin is crisp.
Cut potatoes in half lengthwise; hollow out the potatoes leaving shells intact. Stir together potato pulp, bacon, chicken, 3/4 cup each Cheddar and Swiss cheese, and next 4 ingredients.
Spoon mixture back into shells; sprinkle with remaining cheeses.
Bake on a foil-lined baking sheet at 400° for 25 to 30 minutes or until thoroughly heated.
The Perfect Buffalo Wing Sauce
Category: side-dish
By Dani

Not too mild, but not too hot. Great for BBQs or picnics. Once sauce is bubbling, turn to low and let fried wings sit in sauce for 5 minutes flipping wings every other minute. Serve and enjoy! Don't forget the celery sticks and blue cheese.

Ingredients:
1 (12 fluid ounce) can or bottle hot pepper sauce (such as Frank's RedHot®)
¼ cup unsalted butter
1 tablespoon apple cider vinegar
1 teaspoon white sugar

Directions:
Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 111.7
Fat: 11.8 g
Saturated fat: 7.3 g
Carbohydrates: 1.5 g
Sugars: 1.1 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Cholesterol: 30.5 mg
Sodium: 2221.9 mg
Hawaiian Style Pancakes


Ingredients:
flour, baking powder, baking soda, nutmeg, salt, banana, butter, eggs, cream of coconut, buttermilk, vanilla, tangerines, orange, cream of coconut

Directions:
Peel and mash the banana with a fork and mix in the butter.
Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
Add the vanilla, zest, and nuts if desired and mix evenly.
Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
For the Coconut Whipped Cream:.
Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often.  Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.
Swedish Meatballs (Kottbullar)


Ingredients:
ground beef, ground pork, egg, water, heavy cream, onions, potatoes, salt, white pepper, allspice, ginger, butter, flour, heavy cream, soy sauce, salt, white pepper

Directions:
Fry the onion light yellow in a little butter.
Soak the breadcrumbs in the liquid.
Mix everything well and add spices to taste.
Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer].
Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
Boil for a few minutes.
Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.
Spanish Cream Knox Blox


Ingredients:
unflavored gelatin, cold water, egg, half-and-half, vanilla, sugar

Directions:
In a bowl mix the egg with the half and half, set aside.
In a sauce pan, soften the gelatin in the cold water.
Add the egg/ half and half mixture and sugar to the sauce pan.
Cook over low heat until gelatin and sugar are completely dissolved and incorporated.
Add in the vanilla.
Using a whisk, continue to stir slowly until it starts to steam and thicken.
Remove from heat.
Pour in 1-2 baking pans depending in how thick you would like the blox.
Chill in the refrigerator till set and firm, about 4 hours.
You can cut them into blocks or use your favorite cookie cutters for different shapes.
( I used the chill time as cook time].
Perfect Soft Boiled Eggs


Ingredients:
eggs, butter

Directions:
Bring a pot of water to a simmer (small bubbles, not a rapid boil].
Add eggs, cold from the fridge, and cook for seven minutes. Adjust heat to keep a consistent temperature going.
Remove eggs from water and enjoy with butter and salt and pepper.
Cranberry and Strawberry Sangria


Ingredients:
water, sugar, cloves, lemon slices, lime slices, dry red wine, cranberry juice, brandy, triple sec, fresh strawberries, orange

Directions:
Combine the water, sugar, cloves, and lemon and lime slices together in a saucepan and set over medium heat. Mix well, and allow to simmer for a couple of minutes. Reduce the heat to low, and simmer for a further 2 to 3 minutes.
Remove the saucepan from the heat and add in the tea bags. After allowing the tea bags to infuse for five minutes, remove and discard the tea bags and the cloves, and transfer the mixture to a large serving pitcher. Add the wine, cranberry juice, brandy and Triple sec. Mix well and drop in the orange chunks and strawberries. Cover and refrigerate for at least 12 hours.
Immediately before serving, mix in the club soda for extra fizz. Serve chilled, over ice.
Zippy Summer Shrimp
Category: seafood
By REBECCADK

My favorite way to dazzle in a hurry, these shrimp take minutes to make. Full of flavor, they take the center stage at any meal, but I am also known to throw them in a fresh garden salad as well. I do tend to always use the largest shrimp I can get my hands on, they seem to have the best flavor to them! Once complete, feel free to serve immediately over pasta, with warm crusty bread and a garden salad, or with a rice dish. This one compliments them all!

Ingredients:
⅓ cup extra-virgin olive oil
3 cloves garlic, sliced
1 teaspoon red pepper flakes
2 teaspoons paprika
2 pounds shell-on deveined jumbo shrimp
¼ cup lemon juice
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper

Directions:
Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 pounds

Calories: 238
Fat: 13.9 g
Saturated fat: 2.1 g
Carbohydrates: 2.2 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 25.1 g
Cholesterol: 230.4 mg
Sodium: 459.3 mg
Sheet Pan Roasted Vegetables
Category: side-dish
By JRCROSBY31

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Ingredients:
8  zucchini, peeled and chopped
1  eggplant, peeled and diced
8  carrots, diced
16  cherry tomatoes
2  red onions, sliced
1  red bell pepper, sliced
1  yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2  bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Directions:
In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper.  Cover and chill for at least 2 hours, and preferably overnight. Preheat oven to 400 degrees F (200 degrees C). On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp.  Remove from the oven and stir before returning to the oven for another 20 minutes.  At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 24 servings

Calories: 71.9
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 7.3 g
Sugars: 3.6 g
Dietary fiber: 2.3 g
Protein: 1.5 g
Sodium: 11.1 mg
Freezing Eggs


Ingredients:
egg, egg

Directions:
Items Needed:
Eggs.
Ziplock Bags, various sizes.
Permanent Markers.
Freezing eggs will allow you to keep them for up to 1 yr. But they must be taken out of the shell. When freezing the eggs they will no longer work for a Fried Egg - seems to take away the "pretty" shape.
Results are best when the eggs are beaten before freezing, allowing for a smoother product when thawed before use.
Personal Recommendations of freezing in groups of 2 - 3 - 6 & 12 eggs per bag. Instructions for freezing individually below.
Pre-made mixes such as cakes often call for 2 - 3 eggs.
Batters such as for pancakes, french toast, scrambled eggs, baked egg dishes often need 6 or more eggs.
The packages of 12 eggs would be for large families.
Label ziplock bags PRIOR to filling, making sure to mark the NUMBER of eggs in the bag along with the DATE. (Month & Year is fine].
Fill the bags with the number required, and carefully press out all the excess air possible.
Lay filled bags flat in deep tray and place in freezer. When frozen place individual bags of same amount into GALLON size or HUGE ziplock bags, to keep the amounts more organized.
Once the bags are frozen they will be easy to stand up side by side with zippers upright.
TO FREEZE 1 EGG AT TIME - Beat egg lightly and place in ice-cube trays sprayed slightly with non-stick spray. When frozen, pop out cube and place in ziplock bag.
TO USE:
Place the amount of eggs needed in the REFRIGERATOR 24-48 hours PRIOR to use.
NEVER THAW EGGS ON COUNTER TOP!
If there still appears to be thick "globs" in the egg, a quick spin in the blender will smooth them out, or a good whisk.
Use as you would normally from the shell.
*note*.
I have seen instructions stating that salt or sugar MUST be added when freezing eggs. I personally have NEVER done that, and after 15 yrs of using the above system MONTHLY, I have safely raised 7 children, not to mention several "strays" that chose to live with us for months at a time. There has NEVER been a problem at all!
Servings & Time to Make:
This will vary on how much you decide to put up. Once you have a smooth system, very little time is involved.
I have learned to use my Magic Bullet - ( THE best countertop equipment that  I will ALWAYS have in my kitchen ]  to give them a quick beat, and find the little spout great when pouring. I also place my ziplock bags upright in a BIG coffee cup so that it does not tip over!
--------- For those suffering from * S E Y F E W S *
(Separating Egg Yolks From Egg Whites Syndrome ].
Just mark the bags accordingly. Perhaps a good Meringue is just around the corner --  maybe you want a really extra rich yellow cake or toss the extra "whites" or "yolks" into the next giant omelette or pancake mix.
I have not tried it yet --  but I stumbled across recipe # 376260  Toasted Meringue Almond Clouds by Chef mariajane tonight, and that will be my next egg white usage!
Roast Beef Panini


Ingredients:
mayonnaise, sun-dried tomatoes, garlic, ketchup, cayenne pepper, red onion, pickled sweet peppers, red pepper flakes, butter, white cheddar cheese, deli roast beef

Directions:
Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl.
Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl.  Let it stand for at least 5 minutes for flavors to blend.
Spread butter on one side of each slice of bread, and spread mayo mixture on the other side.  Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up.
Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight.  (Cook over medium heat.  When first side is browned, flip over and cook the other side, weighting again.].
Moroccan Chicken


Ingredients:
chicken breast fillets, onion, garlic cloves, fresh ginger, cinnamon, ground coriander, cumin seeds, ground cumin, salt, pepper, chopped tomatoes, tomato puree, honey

Directions:
Heat a large heavy based  pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured.
If using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. If not just add your spices all together, and cook for 2-3 minutes.
Add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat.
Add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut.
Season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.
The Original Schnitzelwich


Ingredients:
olive oil, sour cream, onion, boneless pork chops, unbleached all-purpose flour, eggs, panko breadcrumbs, eggplants, pepper, romaine lettuce leaves

Directions:
Whisk 2 tablespoons oil, sour cream, and horseradish in small bowl. Season to taste with salt and pepper.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add onion and sauté until beginning to soften and brown, stirring often, about 8 minutes. Reduce heat to medium-low and cook until onions are very soft and deep golden brown, stirring often, about 20 minutes. Transfer to bowl. DO AHEAD Horseradish sauce and caramelized onion can be made 1 day ahead. Cover separately and chill.
Place rack on rimmed baking sheet. Place pork between 2 sheets of plastic wrap, spacing apart. Using flat side of meat tenderizer or mallet, pound to thickness of 1/4 inch. Place flour in 1 shallow bowl. Beat eggs in another shallow bowl. Place panko in third shallow bowl. Sprinkle pork with salt and pepper. Working with 1 pork chop at a time, dredge both sides in flour, shaking off excess; dip in eggs to coat. Transfer to panko and press to coat pork all over. Place on prepared rack. DO AHEAD Can be made 1 hour ahead. Let stand at room temperature.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add pork to skillet and cook until golden brown and cooked through, about 3 minutes per side, adding more oil by tablespoonfuls if needed. Transfer pork to paper towels.
Spoon 1 1/2 tablespoons ajvar onto each roll bottom; top each with 2 tablespoons caramelized onion. Place pork atop onion, then top with lettuce. Spoon 1 rounded tablespoon horseradish sauce onto cut side of each roll top. Place roll tops on sandwiches and serve.
Greek Pasta Salad I


Ingredients:
olive oil, red wine vinegar, garlic powder, dried basil, dried oregano, ground black pepper, white sugar, cherry tomatoes, red bell pepper, feta cheese, green onion, black olives

Directions:
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar.  Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni.  Toss until evenly coated.  Cover, and chill 2 hours or overnight.
(Chill time is included in prep time.].
Coconut Cupcakes


Ingredients:
butter, sugar, eggs, vanilla, baking powder, baking soda, all-purpose flour, salt, buttermilk, flaked coconut, cream cheese, butter, vanilla extract, evaporated milk, confectioners' sugar, flaked coconut

Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well after each egg.
Beat in extracts.
.Combine the flour, baking powder, baking soda, and salt, add to creamed mixture alternately with buttermilk.
Fold in the coconut.
Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 18-20 minutes.
Cool for 10 minutes before removing from pan, place on wire rack to cool.
cream cheese frosting:
In a mixing bowl, beat cream cheese, butter, and extracts until smooth.
Gradually beat in  confectioners' sugar.
Frost the cupcakes, sprinkle with the toasted coconut.
Makes 2-1/2 dozen.
Fried Chicken


Ingredients:
whole chicken, flour

Directions:
Coat chick in flour., Deep Fry in vegetable oil., drain.
Gyoza Sauce
Category: side-dish
By Rebecca Friedman

Use this slightly-spicy Japanese dipping sauce for pot stickers or spring rolls.

Ingredients:
½ cup rice vinegar
½ cup low-sodium soy sauce
½ teaspoon crushed red pepper flakes
1  garlic clove, minced
½ teaspoon minced fresh ginger root
⅓ cup thinly sliced green onions
1 teaspoon sesame oil

Directions:
Whisk together the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, green onions, and sesame oil in a bowl; allow to sit 15 minutes before serving. Store in refrigerator up to 1 week.

Prep time: 15 mins
Total time: 30 mins
Yields: 2 cups

Calories: 8.2
Fat: 0.3 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Sodium: 266 mg
Rice Pudding Pie - Food from Portugal


Ingredients:
rice, water, milk, sugar, lemon peel, cinnamon, cinnamon stick, salt, puff pastry

Directions:
Wash the rice and set aside.
In a pan place the water, the lemon peel, the cinnamon stick and a pinch of salt. Bring to high heat and simmer. Remove the cinnamon stick (reserve the cinnamon stick], pour the rice, stir, reduce to low heat and leave to cook about ten minutes.
Meanwhile, heat the milk with the cinnamon stick and simmer (when the milk is boiled remove the cinnamon stick]. When the rice is cooked, pour the milk, stir with a wooden spoon and cook over medium heat about 15 minutes until creamy. Stir once in a while.
Add the sugar, stir and cook over medium heat about 15 minutes. Turn off the heat, remove the lemon peel and pour with the help of a ladle the rice in individual bowls. Sprinkle with cinnamon, allow to cool and serve.
Line a pie pan with the puff pastry. Place in the bottom some dried beans for the dough doesn’t rise when it goes to the oven. Bring to preheated oven at 180°C about 20 to 25 minutes.
Turn off the oven and remove the beans. With the help of a ladle pour the rice pudding over the dough and spread it with the help of a spatula. Sprinkle with cinnamon, allow to cool and serve.
Healthy Crock Pot Chili


Ingredients:
chicken breasts, bell peppers, onion, chili powder, cumin, black beans, green chilies, stewed tomatoes

Directions:
Chop peppers, onion and chicken into bite size pieces.
Saute the above with spices until vegetables are soft and chicken is no longer pink.
Dump chicken mixture into crock pot with green chilis (drained], corn, tomatoes and only one can of beans (drained].
Puree remaining can of beans in it's own liquid with hand blender or food processor.
Add to crock pot and cook for 4-6 hours on low.