xiaoxl/recipe_data huggingface dataset:
Southwest Steak Bowls


Ingredients:
olive oil, garlic clove, ground cumin, salt, lime, brown rice, chicken broth, onion, tomatoes, cilantro, salt, black beans, frozen corn kernels, sour cream

Directions:
1. To make the steak marinade, mince the garlic and combine it in a bowl with the olive oil, cumin, salt, and the juice from half of the lime (1-2 Tbsp juice]. Save the other half of the lime to use in the pico de gallo. Add the marinade and steak to a zip top bag or shallow dish, make sure the steak is well coated in the marinade, and refrigerate it for about 30 minutes while the rice cooks.
2. Cook the rice according to the package instructions, but substitute chicken broth for the water.
3. While the rice is cooking and steak is marinating, prepare the pico de gallo. Dice the tomato and half of the onion. Combine the diced tomato, onion, juice from the second half of the lime, ¼ tsp of salt, and a handful of roughly chopped cilantro in a bowl. Stir until combined, taste, and adjust the salt if needed.
4. Rinse the black beans in a colander and allow the corn kernels to thaw.
5. To cook the steak, heat a large skillet over medium-high until very hot. Add the steak and cook for 3-5 minutes on one side, or until deeply golden brown. Flip and cook in the same manner on the second side. Transfer the steak to a cutting board and allow it to rest for five minutes. If desired, thinly slice the second half of your onion and cook it in the skillet for a few minutes, or until they are caramelized.
6. Once the steak has rested for a few minutes, slice it thinly against the grain (look for the lines in the meat and cut across them]. To build the bowls, lay down one cup of rice, ¼ cup each of beans, corn, and pico de gallo, a few slices of steak, a few sprigs of cilantro, and a dollop of sour cream. Serve hot.
Caesar Dressing/Dip


Ingredients:
garlic, anchovy paste, fresh lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, parmesan cheese

Directions:
In a bowl, whisk together the garlic, anchovy paste, lemon juice, mustard and Worcestershire Sauce.
Add mayonnaise, Parmesan cheese and pepper to taste.
Whisk dressing until combined well.
Toss with salad greens or serve as a dip with crudités.
Creamy Chicken Tortilla Soup
Category: uncategorized

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can  condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1  bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

Directions:
Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes. Ladle into bowls and top with tortilla strips.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 336.6
Fat: 19.5 g
Saturated fat: 5.6 g
Carbohydrates: 16.6 g
Sugars: 4.6 g
Dietary fiber: 2.3 g
Protein: 22.4 g
Cholesterol: 71.8 mg
Sodium: 1454.1 mg
Spicy Chicken Rolls


Ingredients:
monterey jack cheese, green chili, chili powder, garlic powder, phyllo dough, margarine, butter

Directions:
Preheat oven to 350°F., In bowl mix chicken, cheese, chilies, chili powder and garlic powder., Unfold dough., Remove 1 dough sheet leaving remaining dough covered with plastic., Brush with margarine., Repeat with 3 more sheets, stacking each on the top of the previous sheet., Cut stack in half crosswise into 2 rectangles., Place about 1 cup chicken mixture on long edge of each rectangle., Fold 1 inch of each short edge over chicken mixture., Starting at edge with chicken mixture, roll tightly., Place seam-side down on baking sheet., Brush with margarine., Repeat with remaining sheets and chicken mixture., Bake for 20 minutes or until golden., Slice each roll into 4 pieces.
Baked Artichoke Dip


Ingredients:
romano cheese, light mayonnaise, light sour cream, dried marjoram, ground black pepper, garlic powder, water-packed artichoke hearts, paprika, French baguette

Directions:
Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in a medium bowl to blend.
Stir in chopped artichoke hears.
Transfer mixture to a 1 1/2 cup Ramekin. (Can be prepared 1 day ahead.  Cover mixture and refrigerate.].
Preheat oven to 375°F
Bake dip until heated through, about 20 minutes (about 30 minutes if chilled].
Preheat broiler.
Sprinkle dip with remaining 1 tablespoon Romano cheese and paprika.
Broil until cheese melts, about 2 minutes.
Serve warm with toasted baguette slices.
Beef Tenderloin With Wasabi-Honey Sauce


Ingredients:
stone ground mustard, honey, wasabi paste, garlic clove, black peppercorns, kosher salt, beef tenderloin, olive oil

Directions:
Blend salt and peppercorns in a spice grinder.
Rub the beef with olive oil and season with the salt and pepper mixture.   Place in a roasting pan and roast in a 400 degree oven for about 50 minutes, or until the internal temperature reaches 135 degrees (medium rare].  Remove from oven and allow to rest for at least 15 minutes.
Thinly slice the beef and arrange on a serving platter.
In a large bowl, mix together the mustard, wasabi, and honey.
Serve tenderloin slices with sauce and your choice of breads.
New England Creamy Rice Pudding


Ingredients:
sugar, cornstarch, salt, milk, eggs, cooked rice, butter, vanilla, raisins, nutmeg

Directions:
Combine sugar, constarch, and salt in saucepan, add milk.
Cook over medium heat, stirring constantly, until thick and bubbly (8 minutes], cook one more minute.
Temper eggs by briskly whisking small spoons of hot milk mixture into eggs (best done in a small heavy bowl].
Whisk egg mixture into milk mixture.
Add rice, raisins, butter and vanilla.
Let stand 10 minutes.
Stir gently, spoon into dessert dishes and sprinkle with nutmeg.
Candied Root Vegetables


Ingredients:
sweet potato, flour, sugar, sesame seeds, salt

Directions:
Wash the sweet potato and burdock root well then wipe with paper towel to dry.
Slice the root vegetables into strips. There is no need to peel the sweet potato and burdock root.
Coat the sweet potato and burdock root with flour. You can slightly tap the root vegetables after coating to remove excess flour as you only need a thin layer of flour coating.
Pour oil in a deep frying pan then heat until it reaches deep frying temperature, about 160°C.
Carefully drop the root vegetables in the hot oil then deep fry. Remove the root vegetable sticks once it turns brownish in color. This would take about 3 minutes.
Heat a pan using medium heat then add sugar, sesame oil and sesame seeds. Mix the ingredients well then add the deep fried root vegetables.
Once the sugar melts lower the heat and continue mixing until the root vegetables are evenly coated.
Remove from pan then add some more sesame seeds on top before serving.
Strawberry  Custard Cream Pie


Ingredients:
sugar, cornstarch, salt, milk, eggs, butter, vanilla, strawberries, heavy cream, sugar

Directions:
Combine sugar, cornstarch and salt in a medium saucepan, gradually add milk and cook, stirring constantly over medium heat until thick.
Add a small amount of the hot mixture to the beaten eggs and whisk in quickly.
Return egg mixture to saucepan and cook, stirring constantly until thick.
Remove from heat and add butter and vanilla extract.
Cover and chill.
Whip cream, add sugar and beat until thickened.
Pour chilled custard mixture into bottom of pie shell and arrange strawberry halves over the top.
Just before serving, spread whipped cream over top of strawberries.
Garnish with more berries, if desired.
Low Carb Stuffed Cabbage Casserole


Ingredients:
ground beef, cabbage, stewed tomatoes, cheddar cheese

Directions:
Chop cabbage, and place in a dutch oven., Cover with water and boil 2o minutes or until tender., Brown ground beef and drain well., Mix cabbage and beef together., Place 1/3 of meat mixture in a 13x9x2 baking dish., Top with 1/3 can of tomatoes., Top with 1/3 cup of shredded cheese., Repeat layers 2 times, making 3 layers in all., Bake uncovered at 350 degrees for 1 hour.
Fresh Vegetable Spring Rolls


Ingredients:
rice paper, hoisin sauce, ketjap manis, chili sauce, Chinese cabbage, carrots, red capsicum, green onions, bean sprouts, kaffir lime leaves, mint

Directions:
For Sauce mix together all ingredients.
For filling mix together all the vegetables.
To assemble one at a time, dip rounds in water, lay some noodles, nuts and filling in bottom of paper. Drizzle some sauce over and fold up like a spring roll. Eat and enjoy.
I often just put everything out and people make their own.
Shrimp With Tofu Stir-Fry


Ingredients:
shrimp, green onion, gingerroot, cooking wine, salt, chicken broth, water, salt, sugar, pepper, firm tofu, tomatoes, mushroom, green peas, snow peas, carrot, cornstarch, water

Directions:
Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
Heat up wok or skillet and add cooking oil.  Stir-fry the shrimp until pink and just cooked and remove.
Use oil left in pan and sauté the ginger root and green onions until fragrant.
Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds].
Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish].
Simple Skewered Shrimp


Ingredients:
large shrimp, olive oil, garlic cloves, lemon juice, red pepper flakes

Directions:
Peel and devein the shrimp; rinse and pat dry.  In a bowl, combine all ingredients and stir well to mix.  Let marinate at room temperature at least 20 minutes, stirring occasionally.
Warm grill to high.
Soak the skewers in water to avoid burning.
Put 4-5 shrimp on each skewer, brush with any remaining marinade and grill for 4 to 5 minutes on each side, turning once.
Wisconsin Five-Cheese Bake
Category: main-dish
By Kim B.

A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.

Ingredients:
1 (16 ounce) package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
½ cup ricotta cheese
½ cup sour cream
½ cup heavy cream
1 tablespoon chopped fresh parsley
½ teaspoon dried Italian seasoning
½ teaspoon garlic salt

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain. In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top. Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 - 9x13 inch dish

Calories: 328.1
Fat: 15.4 g
Saturated fat: 9.3 g
Carbohydrates: 30.8 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 16 g
Cholesterol: 45.6 mg
Sodium: 359.3 mg
Lemon Pork Stir-Fry & Jasmine Rice


Ingredients:
center-cut pork chops, soy sauce, garlic cloves, fresh ginger, fresh lemon, oyster sauce, fresh basil leaf

Directions:
Cook the rice according to package directions. In the meantime, in a bowl, combine the pork and ¼ cup soy sauce. Toss to combine and set aside for 20 minute.
In a wok, over high heat, add 3 tablespoons vegetable oil and when hot, add the pork and stir-fry until cooked through, about 3 to 5 minute Remove and set aside.
To the wok, over high heat, add 2 tablespoons vegetable oil and when hot, add the garlic, ginger and lemon zest and cook until fragrant, about 30 sec. Add in the vegetable mix and stir-fry for about, 2 to 4 minute.
Return the pork; add 1 tablespoons soy sauce, oyster sauce, lemon juice and basil, mix well and stir-fry for about 2 to 3 minute Lightly drizzle with the toasted sesame oil, mix well, plate and serve along side the rice.
Dill Cucumber Dip
Category: appetizers-and-snacks
By MOLSON7

This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips.

Ingredients:
1 (8 ounce) package cream cheese, softened
2  cucumbers - peeled, seeded and chopped
1 cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon dried dill weed
½ teaspoon hot pepper sauce

Directions:
Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 cups

Calories: 100.6
Fat: 10.6 g
Saturated fat: 3.1 g
Carbohydrates: 1 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 13.8 mg
Sodium: 82.6 mg
Algerian Kefta (Meatballs)
Category: world-cuisine
By jacqueline senouci

This simple meatball dish is delicious, rich, and fresh. It was taught to me by my Algerian husband, one of his favorites from home. The tomato sauce can be used for anything and the amounts of flavors can be adjusted. I like a lot of garlic and pepper. I have also found halal hamburger to be much leaner and lighter than regular. You can find it at international food stores and halal butcher shops in bigger cities. Serve this dish with a French baguette.

Ingredients:
1 pound lean ground beef
4 cloves garlic, minced, divided
¼ cup finely chopped onion, divided
salt and pepper to taste
3  roma (plum) tomatoes, diced
1 teaspoon dried parsley
½ teaspoon ras el hanout   (Optional)
½ cup water

Directions:
Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs. Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds. Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 patties

Calories: 423.7
Fat: 31.5 g
Saturated fat: 12.6 g
Carbohydrates: 5.3 g
Sugars: 2.3 g
Dietary fiber: 1.2 g
Protein: 27.8 g
Cholesterol: 113.5 mg
Sodium: 110.8 mg
Sesame Chicken Wings


Ingredients:
soy sauce, honey, cider vinegar, garlic cloves, fresh ginger, chicken wings, sesame seeds

Directions:
In a blender or food processor, combine the soy sauce, honey, vinegar, sesame oil, garlic and ginger; blend until the mixture is smooth.
Trim the tips off the wings and remove any excess skin or fat.
Place trimmed wings in a heavy-duty zip-top plastic bag and add the mixture from the blender; marinate, refrigerated, for at least 2 hours or overnight.
Preheat oven to 425 degrees F. and arrange wings on a rack over a baking pan.
Sprinkle with half of the sesame seeds and bake for 20 minutes, basting with a bit of marinade after 10 minutes; turn wings over, baste with the remaining marinade and sprinkle with the remaining sesame seeds.
Continue baking for another 25 minutes or until browned and sizzling.
If you prefer crisper wings, pop wings under the broiler for a minute or two.
Country Rolls


Ingredients:
water, egg, all-purpose flour, sugar, salt, olive oil, active dry yeast

Directions:
Put all ingredients in the bread machine pan.
Select dough cycle.
When the machine beeps, remove the dough from the machine and turn out onto a lightly floured surface. Punch dough down and divide dough into 8 equal portions.
Form each portion into a ball. Place rolls in a greased or parchment-lined sheet dusted with cornmeal. Dust rolls lightly with flour.
Cover rolls loosely with plastic wrap and let them rest for 1 hour.
Bake in a preheated oven ( 400º F ] for about 20 minutes. Serve hot from the oven.
Note: If the rolls appear to be browning too quickly, tent it with aluminum foil for the final 5 minutes of baking.
Chicken Steamed With Fresh Lemons (Sai Ling Mung Ching Gai)


Ingredients:
chicken cutlet, fresh lemon juice, fresh lemon, ginger juice, sherry wine, light soy sauce, oyster sauce, salt, sugar, white pepper, cornstarch, red bell peppers

Directions:
Mix all the ingredients except the chicken and the red bell pepper (garnish] into a bowl, mix well.
Add the chicken, mix to coat and allow to marinate for 20 minutes.
Put the chicken and marinade into a steamproof dish (see note below].
Place the dish in a steamer and steam for 10 minutes.
Turn the chicken over and steam for another 10 minutes or until the chicken is cooked through.
Turn off the heat.
Remove the chicken from the steamer.
Sprinkle the red bell pepper over the chicken.
Serve over cooked rice, with a slice/wedge of lemon.
(Note re steamproof dishes]-- You may want to"temper" any dish that is not known to be"steamproof" or"ovenproof"-- here's how (steps 11-14].
Put 5-6 cups of cold water in a wok, place a cake rack in the wok and place the dish to be tempered on the rack.
Make certain the water covers the dish completely.
Cover with the wok cover and bring the water to a boil.
Allow the water to boil for at least 10 minutes, then turn off the heat and let the wok and water come to room termperature.
Ultra Crispy Waffles


Ingredients:
eggs, milk, seltzer water, maple syrup, sugar, baking powder, baking soda, flour

Directions:
Preheat waffle maker.
In large mixing bowl, crack the eggs and mix on high for 1 minute.
Turn down to low and slowly add milk, seltzer water, syrup and sugar.
Turn off mixer and add baking powder, baking soda and flour then turn on low and mix for 1 minute.  Scrap sides of bowl and mix for another 30 seconds.
Using ladle,(or 1/2- 2/3 cup measurement], pour onto preheated waffle iron surface and cook for approximately 4 minutes.  Waffle should be golden brown.  Carefully remove from iron and place on warmed plate and cover with warm towel if not eating right away.
Spread on butter just prior to drizzling with syrup.
For EXTRA crispy waffles, cook for an additional minute until waffle is medium to dark brown, BUT NOT burnt.
I hope you enjoy this wonderful breakfast treat.
Air Fryer Blackened Chicken Breast
Category: meat-and-poultry
By Soup Loving Nicole

No need to dirty up a cast iron skillet and fill your house with smoke. Let your air fryer create that perfect blackened crust.

Ingredients:
2 teaspoons paprika
1 teaspoon ground thyme
1 teaspoon cumin
½ teaspoon cayenne pepper
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
2 teaspoons vegetable oil
2 (12 ounce) skinless, boneless chicken breast halves

Directions:
Combine paprika, thyme, cumin, cayenne pepper, onion powder, black pepper, and salt together in a bowl. Transfer spice mixture to a flat plate. Rub oil over each chicken breast until fully coated. Roll each piece of chicken in blackening spice mixture, making sure to press down so spice sticks on all sides. Let sit for 5 minutes while you preheat the air fryer. Preheat an air fryer to 360 degrees F (175 degrees C) for 5 minutes. Place chicken in the basket of the air fryer and cook for 10 minutes. Flip and cook an additional 10 minutes. Transfer chicken to a plate and let rest for 5 minutes before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 432.1
Fat: 9.5 g
Saturated fat: 1.9 g
Carbohydrates: 3.2 g
Sugars: 0.5 g
Dietary fiber: 1.5 g
Protein: 79.4 g
Cholesterol: 197.7 mg
Sodium: 515.8 mg
Authentic Chicken Madras
Category: world-cuisine
By Myree

There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. You can cook this curry in the morning and leave it to infuse throughout the day to make it even more delicious.

Ingredients:
5 tablespoons cooking oil
3  whole cloves
2  cardamom pods
2 large onions, finely chopped
3  green chile peppers, with seeds, chopped
1 (1 inch) piece ginger, minced
4 cloves garlic, crushed
1 teaspoon ground red chili pepper, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup water
½ (14 ounce) can tomato puree
1 teaspoon ground nutmeg
½ cup chopped fresh cilantro, or more to taste
1 teaspoon garam masala

Directions:
Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more. Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 423
Fat: 22.1 g
Saturated fat: 4.1 g
Carbohydrates: 18.4 g
Sugars: 7.7 g
Dietary fiber: 4.1 g
Protein: 38.4 g
Cholesterol: 96.9 mg
Sodium: 334.5 mg
Posole (Mexican Pork Stew)


Ingredients:
pork, hominy, diced tomatoes with green chilies, low sodium chicken broth, onion, garlic cloves, dried ancho chile powder, ground cumin, salt, fresh ground pepper, fresh cilantro leaves, dried cilantro, lime

Directions:
Trim fat from pork, cut into 1/2 inch cubes, brown in oil over medium hot heat. Remove from pan and set aside.
In remaining oil, saute onion until tender, about 4 minutes.
Add garlic, cooking for just a minute more.
Put the cooked meat, onions and garlic in a stew pot.  Add the tomatoes and chilies, 1 1/2 cans chicken broth, and seasonings.
Stir, bring to a boil, cover, and simmer for 30 minutes or until the meat is tender.
Puree one can of  drained hominy in a blender with the remaining ½ can chicken broth.  The pureed hominy adds thickness to the stew.
Add the pureed hominy, whole hominy, and cilantro and simmer an additional 15 minutes.