xiaoxl/recipe_data huggingface dataset:
Yukon Gold Gratin With Chilies, Cilantro and Cheese


Ingredients:
poblano chiles, garlic, yukon gold potatoes, russet potatoes, cilantro, chicken broth, monterey jack cheese, queso anejo, romano cheese, fresh cilantro, salt, pepper

Directions:
Preheat oven to 400°F
Char chilies over gas flames or in broiler until blackened on all sides.
Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
Butter 13x9x2-inch glass baking dish.
Sprinkle garlic over bottom of dish.
Arrange 1/4 of potatoes in dish.
Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro.
Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper.
Top with potatoes.
Pour broth over, then cream.
Sprinkle with salt and pepper.
Tent dish with foil.
Bake until potatoes are tender, about 1 hour 15 minutes.
Uncover.
Sprinkle cheeses over potatoes.
Bake until liquid thickens, about 15 minutes.
Cool slightly.
Sprinkle with cilantro.
Green Bean Casserole with Crunchy Almonds


Ingredients:
French style green beans, sliced water chestnuts, cheddar cheese

Directions:
Cook green beans for half of the cooking time and drain well.
In a large greased casserole, layer the green beans, water chestnuts, mushroom soup and cheese.
Bake for 30 minutes at 350 degrees.
Sprinkle French-fried onion rings on top and bake 5 minutes longer.
This casserole may be made ahead of time and refrigerated.
Pork Chops With Cranberry Horseradish Sauce


Ingredients:
chili sauce, brown sugar, Dijon mustard, garlic powder, onion powder, flour, salt, black pepper

Directions:
Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder.  Set aside.
Put the flour, salt, and pepper in a bag.
Heat a large covered skillet, add the oil.
Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
Brown pork on both sides, 2-3 minutes.  (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.].
Add the sauce from step one and coat the pork with it.  Cover and cook on med-low for 10 minutes.
I served with white rice and carrots.
Hummus


Ingredients:
garbanzo beans, lemon juice, tahini, cumin, garlic

Directions:
Place all ingredients in a food processor and whirl to smooth., Add a bit of water if needed.
Mexican Millet


Ingredients:
canola oil, garlic clove, yellow onion, vegetable broth, tomato paste, salt, cumin, diced tomatoes, fresh cilantro

Directions:
Heat oil in a skillet over medium heat.
Add garlic and stir until just fragrant.
Add onions and jalapeno and fry until soft and golden, about 6-8 minutes.
Next, add the millet, and stir to coat the grains in the oil and vegetables. Fry until golden, about 4 to 6 minutes.
Pour in vegetable broth, then add tomato paste, salt, cumin and diced tomatoes, and stir to combine.
Bring to a boil, cover then lower the heat ti simmer for about 30 minutes, or until all liquid is absorbed.
Remove from heat, and allow to sit covered for 10 more minutes.
Stir in cilantro, then fluff with a fork before serving.
Portabella Mushroom Panini


Ingredients:
portabella mushroom cap, provolone cheese, olive oil, salt, pepper

Directions:
Heat large sauté pan over medium-high heat.
Drizzle olive oil over the mushroom cap.
Season with salt and pepper.
Slice mushroom into 1/4 inch strips.
Sear slices 5 minutes, do not move them during this time.
Flip slices over and sear for another 5 minutes.
Meanwhile, toast the bread.
Remove portabella slices and place, along with one slice of provolone cheese, between the sourdough bread slices.
Place sandwich on panini press.
Enjoy!
Grilled Steak


Ingredients:
seasoning salt, ground black pepper, cayenne pepper

Directions:
Rub oil over steak., Season steak with the seasonings., Grill steak for 20 minutes or until done.
Dees Mexican Homefries


Ingredients:
onion, potatoes, red bell pepper, paprika, turmeric, salt, pepper, chili powder, garlic clove, parsley, cilantro

Directions:
Fry onions in oil.
Add potatoes.
Add peppers.
Add spices; stir; do not let it burn.
Add garlic and herbs.
Cover cook on low until browned.
Cajun Green Bean Casserole


Ingredients:
bacon, onions, garlic cloves, green beans, butter, nutmeg, all-purpose flour, heavy cream, white cheddar cheese, chicken broth

Directions:
Heat the bacon in a large pot or Dutch oven over medium-high heat until lightly browned and tender.  Add 1 onion (chopped] and saute' until tender, 6 to 8 minutes.  Add the garlic and saute' a few more minutes.
Add the green beans and enough broth or water to just cover, bring to a boil, reduce the heat to low, and simmer, covered for 25 to 35 minutes, until beans are tender and have melted into the cooking liquid.  Season the beans generously with salt and pepper.
Strain the cooking liquid from the beans and reserve (you should have about 2 1/2 cups].
Preheat the oven to 350 degrees.
Melt the butter in a large skillet over medium-low heat.  Add the rest of the chopped onion, salt, and nutmeg and cook, stirring, until very soft, 6 to 8 minutes.  Add the flour and stir until incorporated.
Stir in the cream and reserved bean cooking liquid and cook, stirring, until the sauce is thick enough to fall slowly from a spoon, 5 to 7 minutes.
Stir in the cheese, then add green beans and toss until combined.
Transfer mixture to 9X13 baking dish and bake until casserole is hot and bubbly around edges, about 25 minutes.  Top with fried onions and cook an additional 10 - 15 minutes.
Remove from oven and cool slightly before serving.
Colonial Oyster Stuffing


Ingredients:
onions, olive oil, celery ribs, garlic cloves, salt, fresh ground pepper, fresh thyme sprigs, fresh sage leaves, dried oregano, dry white wine, heavy cream, parsley

Directions:
Preheat the oven to 325°F  Spread the bread cubes in a baking pan, in a single layer.
Bake for 20 - 30 minutes, until the bread is dry and slightly colored.  Remove from the oven and transfer to a large mixing bowl (this can be done ahead, just cool the bread and place in an airtight container until ready to use].
In a large skillet, saute the onions and celery in the oil over medium low heat until the onions are soft, 10 - 15 minutes.
Add the garlic, salt, pepper, thyme, sage and oregano, and sautee for 5 more minutes.
Add the wine, and cook until it is mostly evaporated, about 5 minutes.  Transfer the vegetable mixture to the bowl with the bread cubes and mix well to combine.
Add the oysters, cream, and parsley to the bread mixture, and mix to combine.
Add enough of the chicken stock to the bread to moisten it, but not so much that it gets soggy (this depends on how dry your bread and vegetables were, so an exact amount is impossible to give].
Transfer the mixture to a lightly greased baking dish and cover with foil.
Bake for 30 minutes , then uncover and bake for about 10 more, until the top is crisp and golden brown.
Serve while still hot.
Sate  Babi (Or Ayam)


Ingredients:
onion, garlic clove, ketjap manis, salt, white pepper, ground coriander, ground cumin, lemon juice, sambal oelek

Directions:
Cut the pork up, into cubes.
Make a marinade from the remaining ingredients.
Add the meat and leave to marinate for 30 minutes minimum.
Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
Baste with the remaining marinade during cooking.
Chocolate Cocount Bars


Ingredients:
all-purpose flour, baking powder, salt, eggs, sugar, flaked coconut

Directions:
In a bowl, combine flour, baking powder and salt; set aside.
Combine eggs and sugar in a mixing bowl; beat at medium speed of electric mixer until thick and light lemon colored. Stir in flour and oil just until blended.
In a separate bowl, combine coconut and 1/2 cup of the batter; set aside. Stir chocolate into remaining batter. Pour chocolate mixture into a greased and floured 8-inch square pan. Dollop coconut mixture on top. Swirl coconut batter into the chocolate batter with a butter knife or narrow metal spatula.
Bake at 350° for 20 to 25 minutes or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan on a wire rack; cut into bars.
Makes about 16 coconut chocolate bars.
Grandma Sugar's Shell Macaroni and Cheese


Ingredients:
Velveeta cheese, milk, butter, black pepper, medium pasta shells, sharp cheddar cheese

Directions:
Cook macaroni 10 minutes in boiling salted water.
Coat  microwave safe casserole dish with melted butter.
Put cheese cubes, milk, and pepper in butter-coated, 2-quart casserole dish and microwave six minutes on medium power or until cheese is melted.  Stir until it  creates cheese sauce.
Add cooked macaroni to the cheese sauce. Stir until all macaroni shells are coated with cheese sauce.
Slice cheddar cheese into approximately 3/8" slices and insert slices into macaroni and cheese sauce mixture.
Bake at 350 degrees for 35 minutes or until browned.
Vegan Banana Bread


Ingredients:
brown sugar, white sugar, margarine, bananas, flour, baking soda, soymilk, apple cider vinegar, vanilla, cinnamon, allspice, salt

Directions:
Preheat oven to 350°F
Spray a 8x4 bread pan with non stick cooking spray.
Sift together flour, baking soda, salt and spices.
Cream together the margarine and sugars. Add bananas, soy milk, apple cider vinegar and vanilla.
Add the wet ingredients to the dry and mix well.
Pour batter into pan. Sprinkle brown sugar on top. Bake for an hour to an hour 10 minutes.
Crab Mornay


Ingredients:
butter, flour, fresh parsley, green onion, half-and-half, swiss cheese, kosher salt, cayenne pepper

Directions:
Melt butter in large skillet., Add onions and saute., Add parsley and flour, stir to desolve flour., Add cream and cheese., Fold in crab meat., Add salt to taste and garnish with cayenne pepper., Serve warm in bread bowls with melba toast.
Pomegranate-Raspberry Margaritas


Ingredients:
pomegranate juice, frozen raspberries, lime juice, powdered sugar

Directions:
Freeze pomegranate juice in and ice cube tray for 4 hours, or until the juice is solid.
In a blender, add the frozen juice, 1 1/2 cups ice cubes, raspberries, tequila, orange liqueur, lime juice, and sugar.  Blend mixture until smooth.
Pour into glasses and serve immediately.
Chocolate Mousse Tart


Ingredients:
unsalted butter, heavy cream, chocolate, pecans, berries

Directions:
In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
Remove from the heat and mix in sugar until smooth.
Return to low heat and add yolks, 1 at a time, beating well after each.
Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
Add cream and orange liqueur and mix well.
Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well.  Let stand for 1 minute. Fold into mousse mixture.
Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.
Banana Coconut Pie


Ingredients:
bananas, vanilla pudding mix, milk, eggs, sugar

Directions:
Preheat oven at 180°C., Bake pie shell for 5-10 minute., Meanwhile, mix all other ingredients together., Pour into pie shell and bake for another 30-40 minutes, until filling has set., Enjoy!
Oatmeal Molasses Bread - No Yeast Quick Bread


Ingredients:
fat-free buttermilk, oats, unsulphured molasses, all-purpose flour, whole wheat flour, sugar, salt, baking powder, baking soda, raisins, currants, yellow cornmeal, polenta

Directions:
Preheat oven to 400°F.
Combine milk, oats, molasses and oil in a bowl.
Measure flours by lightly spooning into measuring cups and levelling with a knife. As you may know, "scooping" flour will cause you to use too much.
Whisk or sift together flours, sugar, salt, baking powder and baking soda.
Add wet mixture to dry mixture and stir just until combined.
Add raisins, stirring "until the dough pulls together in a shaggy mass". The original recipe suggests a wooden spoon for this.
Split dough in half. With each half, turn out onto a floured surface and knead for 1 minute. Expect the dough to be sticky and wet. Form into a 6-inch round loaf and place on a baking tray sprinkled with cornmeal.
Make 3, 1/4 inch deep, diagonal cuts across each loaf.
Bake at 400°F for 20 minutes, then for 15 minutes more at 375°F These loaves will look browned before they are actually finished, so test for doneness by "knocking" on the bottom of the loaf. It will sound hollow when finished.
Let stand about 15 minutes before slicing to serve.
Cuban Inspired Millet
Category: side-dish
By asjlachuk

My Cuban suegra taught me how to make a sofrito. I used this same process (without tomatoes and plus a carrot) to enhance millet. Serve warm or cold.

Ingredients:
1  carrot, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1  onion, chopped
1  green bell pepper, chopped
1 cup millet
2 cups vegetable broth
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste

Directions:
Blend carrot and garlic in a food processor until finely chopped. Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes. Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 130
Fat: 2.9 g
Saturated fat: 0.4 g
Carbohydrates: 22.5 g
Sugars: 2.4 g
Dietary fiber: 3.1 g
Protein: 3.4 g
Sodium: 123.3 mg
Wedge Salad on a Stick
Category: salad
By Lindsey

This quick and easy appetizer is and a great way to impress your guests! Perfect for picnics, too.

Ingredients:
8  (1-inch) wedges iceberg lettuce
4 strips cooked bacon, cut in half
8  grape tomatoes
8  bamboo toothpicks
8 teaspoons blue cheese salad dressing
8 teaspoons crumbled blue cheese, or more to taste

Directions:
Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 41.5
Fat: 3.6 g
Saturated fat: 1.1 g
Carbohydrates: 1.7 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 3.1 mg
Sodium: 99.6 mg
Hearty Soup in a Jar


Ingredients:
dried lentils, navy beans, chicken bouillon granules, dried basil, pepper, cumin, garlic powder, ground ginger, bay leaf, brown rice

Directions:
Layer your beans in jar.
In a small plastic bag, mix bouillon granules, minced onion, basil leaves, pepper, cumin, garlic powder, ginger and bay leaf.
In another small plastic bag, place rice.
Attach these hearty soup recipe instructions to the jar:
Hearty Soup Recipe.
To prepare, wash beans and place in a 3-quart saucepan with 6 cups water.
Bring to a boil for 5 minutes.
Remove from heat.
Let stand 30 minutes.
Drain beans and return to pan.
Add package of seasonings with 8 cups water.
Bring to a boil.
Cover, reduce heat and simmer 45 minutes.
Add rice and continue simmering until beans and rice are tender 45 minutes.
Serves 6.
White House Chicken (Oregano Chicken)


Ingredients:
broiler-fryer chickens, butter, paprika, oregano, pepper

Directions:
Combine butter, lemon juice and seasonings.
Marinate chickens for 3-4 hours in this butter sauce.
Grill, basting often with remainder of the sauce or you can bake at 350 degrees for 1 hour or until chicken is cooked, basting often.
Shrimp Pasta Salad With Asian Dressing


Ingredients:
soy sauce, fresh ginger, sesame seeds, water, fresh broccoli florets, carrot, frozen snow peas, medium pasta shells, medium shrimp, red bell pepper, green onions

Directions:
Note: Cook the pasta & shrimp before starting on the salad.
Mix the ingredients together for the dressing & set aside.
Bring the water to a boil the add the vegetables (besides the pepper]. Cook for 2 minutes or until tender-crisp. Immediately run under cold water to stop cooking.
Cover with ice water & let stand for 5 minutes. Drain & combine with pasta, shrimp, & red pepper.
Toss the salad with the dressing then top with green onions.
Lightened Fannie Farmer's Classic Baked Macaroni and Cheese


Ingredients:
fat-free cottage cheese, skim milk, macaroni, light butter, flour, skim milk, salt, fresh ground black pepper, 2% cheddar cheese

Directions:
First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed.
Preheat oven to 400°F.
Cook and drain macaroni according to package directions; set aside.
In a large saucepan melt butter.
Add flour mixed with salt and pepper, using a whisk to stir until well blended.
Pour milk and cream sub. in gradually; stirring constantly.
Bring to boiling point and boil 2 minutes (stirring constantly].
Reduce heat and cook (stirring constantly] 10 minutes.
Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
Turn off flame.
Add macaroni to the saucepan and toss to coat with the cheese sauce.
Transfer macaroni to a greased baking dish.
Sprinkle with breadcrumbs.
Bake 20 minutes until the top is golden brown.
(You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Blue Heron's Glacier Bay Smoked Omelet


Ingredients:
butter, eggs, evaporated milk, salt, chives, pepper, smoked salmon, smoked salmon, mushroom, onion, sour cream, capers

Directions:
Beat eggs and evaporated milk until light in a bowl.
Heat butter in a skillet and pour in the egg mixture.
Roll eggs around the pan and cook until it starts to set up.
Tip pan to the side and lift up the edges so the uncooked portion can slip under the set eggs.
As eggs start to firm up, add the goodies like sautéed onion & mushrooms, chopped chives, and the crumbled smoked salmon.
Fold over the egg mixture so you have a proper 1/2 circle omelet.
Serving your omelet with sour cream and chives is a nice choice.
Portions vary based on richness and amount of salmon used.
Good served with sourdough bread, toasted.
Pumpkin Pecan Scones


Ingredients:
all-purpose flour, brown sugar, baking powder, pumpkin pie spice, baking soda, salt, butter, egg, canned pumpkin, milk, pecans

Directions:
In a mixing bowl large bowl stir together flour, brown sugar, baking powder, pie spice, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl whisk together egg, pumpkin and milk. Add to crumb mixture and stir just until moistened. Stir in pecans.
Turn dough onto a lightly floured surface, knead 10 times. Pat into an 8-in. circle. Cut into eight wedges; separate wedges and place on a greased baking sheet.
Bake at 400° for 12-15 minutes or until golden brown.
Leftover Thanksgiving Salad
Category: salad
By Gwendolyn

This simple recipe is based on the leftovers I had from Thanksgiving. It's great served on toasted, rustic bread. I hope you enjoy it!

Ingredients:
1 cup shredded cooked turkey
½ cup cubed cooked ham
½ cup sweetened dried cranberries, chopped
1  hard-cooked egg, diced
2 tablespoons chopped fresh basil leaves
¼ cup light mayonnaise
salt and ground black pepper to taste

Directions:
Combine the turkey, ham, cranberries, egg, and basil in a mixing bowl. Stir in the mayonnaise. Season to taste with salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 180.9
Fat: 5.5 g
Saturated fat: 1.5 g
Carbohydrates: 17.3 g
Sugars: 14.9 g
Dietary fiber: 1 g
Protein: 14.7 g
Cholesterol: 89.2 mg
Sodium: 438.9 mg
Basic Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, salt, milk, unsalted butter, egg

Directions:
In a small bowl, whisk together flour, sugar, baking powder and salt, set aside.
In a medium bowl, whisk together milk, butter (or oil] and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few small lumps are fine].
Heat a large skillet (nonstick or cast iron] or griddle over medium. Fold a sheet of paper towel in half and moisten with oil, carefully rub skillet with oiled paper towel.
For each pancake, spoon 2 to 3 tablepoons of batter onto skillet, using the back of the spoon to spread batter into a round.
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula and cook until browned on the underside, 1 to 2 minutes more.
Serve warm, with desired toppings.
Low Carb Turkey-Stuffed Peppers
Category: main-dish
By lutzflcat

Put a healthier family classic on the dinner table by substituting ground turkey for ground beef, and using frozen riced cauliflower instead of high-carb white rice.

Ingredients:
nonfat cooking spray
1 tablespoon olive oil
1 pound ground turkey
½ cup diced onion
3 tablespoons diced fresh jalapeno pepper, or to taste
2 cloves garlic, chopped
2 cups frozen cauliflower rice (such as Green Giant®)
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
½ cup water
2 teaspoons sambal oelek chili paste
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 large bell peppers, any color - cut in half lengthwise, cored, and seeded
4 (1 inch) cubes Colby-Jack cheese
aluminum foil
⅓ cup shredded Colby-Jack cheese
4 teaspoons reduced-fat sour cream
8 slices pickled jalapeno peppers  (Optional)

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray. Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion, jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10 minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce, water, chili paste, salt, and pepper; stir until well incorporated.  Reduce heat and simmer for 5 minutes. Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture into the dish around the peppers. Cover dish with aluminum foil, and bake in the preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes more. To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 stuffed pepper halves

Calories: 462.8
Fat: 27.2 g
Saturated fat: 12.5 g
Carbohydrates: 21.6 g
Sugars: 8.4 g
Dietary fiber: 6.4 g
Protein: 36.4 g
Cholesterol: 130.1 mg
Sodium: 1313.5 mg