xiaoxl/recipe_data huggingface dataset:
Green Beans With Blue Cheese and Toasted Almonds


Ingredients:
Dijon mustard, cider vinegar, shallot, olive oil, fresh green beans, blue cheese

Directions:
In a small bowl whisk together mustard, vinegar, shallot and oil.
Prepare a bowl with ice water.
In a saucepan with a small amount of water, blanch/steam the beans until JUST firm-tender (about 3-4 minutes]; drain through a colander, then immediately transfer to the bowl of ice water just for a couple of minutes to cool and keep the colour.
Remove the beans to a bowl and dry well patting with paper towels.
Drizzle the dressing over the beans; toss to combine.
Season with black pepper and a pinch of salt.
Add in blue cheese and almonds; toss to combine.
Transfer to a serving plate or bowl, and sprinkle with more sliced toasted almonds.
Serve at room temperature.
Delicious!
Corn, Sweet Onion, and Tomato Salad
Category: salad
By Twila Davis Reed

An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish.

Ingredients:
3 (11 ounce) cans whole kernel corn
2 large tomatoes, diced
1 large sweet onions, cut into thin strips
4  green onions, chopped
1 bunch cilantro leaves, minced into tiny strips
2  limes, juiced
⅓ cup rice vinegar
kosher salt to taste

Directions:
In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt. Cover, and chill for 45 minutes to an hour. Stir before serving.

Prep time: 25 mins
Total time: 1 hr 25 mins
Yields: 8 to 12 servings

Calories: 118.3
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 27.8 g
Sugars: 6 g
Dietary fiber: 3.9 g
Protein: 4.1 g
Sodium: 472 mg
Mango Lime Salsa


Ingredients:
mangoes, onion, red bell pepper, fresh lime juice, fresh mint leaves, salt

Directions:
In a medium bowl, mix all ingredients.
Cover and let stand for 30 minutes to 1 hour before serving. Serve at room temperature.
Jiffy Pinwheel Cookies


Ingredients:
powdered sugar, egg, vanilla, baking powder, flour, egg, butter, chocolate chips

Directions:
Preheat oven to 350 degrees., Mix all white batter ingredients together. Refrigerate for 1 hour., Mix dry ingredients for chocolate batter together., Add remaining chocolate batter ingredients and mix well. Chill for 1 hour., Roll white batter onto floured surface into an 8x10 rectangle., Place chicolate batter over white batter evenly. Roll up like a jelly roll., Slice into 1/2 inch slices and place on an ungreased cookie sheet., Bake 12-15 minutes.
Restaurant-Quality Baked Potato Soup
Category: soups-stews-and-chili
By MARBALET

This is a great baked potato soup. It tastes so good you will think you are in a restaurant and not in your own kitchen.

Ingredients:
2  potatoes
3 tablespoons margarine
2 cups chopped white onion
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups water
¼ cup cornstarch
1 ½ cups instant mashed potato flakes
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon dried basil
⅛ teaspoon dried thyme
1 cup half-and-half
½ cup shredded Cheddar cheese
8 ounces bacon - cooked and crumbled
2  green onions, chopped

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool. Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 491.8
Fat: 29.2 g
Saturated fat: 11.1 g
Carbohydrates: 36.3 g
Sugars: 3.3 g
Dietary fiber: 3.7 g
Protein: 21 g
Cholesterol: 66.5 mg
Sodium: 1418.5 mg
Banana and Oat Bars


Ingredients:
sugar, all-purpose flour, baking powder, banana, vanilla extract, cinnamon, water

Directions:
combine all dry ingredients in a mixing bowl., In a different bowl,beat together the eggs,water,smashed bananas,and vanilla., Combine both mixtures,and pour into a 9 by 13 inche pan., Baked for 30 minutes in preheated oven at 350°F.
Chocolate Chunk Blondies


Ingredients:
butter, milk

Directions:
Preheat oven to 350°F  Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
Mix cake mix, buter and egg whites and milk in a large bowl with a spoon.  Stir in chocolate chunks.  Spread evenly in pan.
Bake for 20 to 22 minutes or until edges are golden brown.  Cool completely, about 1 hour.  Cut and serve.
Makes about 24 bars. (6 x 4 rows].
Spanish Rice Stuffed Bell Peppers
Category: trusted-brands-recipes-and-tips
By Knorr

Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.

Ingredients:
4 large bell peppers (any color or a combination of colors) - cored, seeded, tops reserved
4 ounces chorizo, finely chopped
1 cup fresh corn kernels or thawed frozen corn
8 ounces lean ground beef
1 (5.6 ounce) package Knorr® Fiesta Sides™ - Spanish Rice
1 cup shredded Mexican cheese blend or Monterey Jack cheese, divided

Directions:
Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside. Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned. Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil. Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 560.5
Fat: 30.2 g
Saturated fat: 14.4 g
Carbohydrates: 21.6 g
Sugars: 6.6 g
Dietary fiber: 8 g
Protein: 30.6 g
Cholesterol: 96.7 mg
Sodium: 650 mg
Gluten-Free Moist Chocolate Cake
Category: desserts
By ADeSouza

This deliciously moist and fudgy chocolate cake is made with a gluten-free twist that nobody ever suspects: quinoa! I've also made a vegan option of this by using egg substitute and replacing the milk with almond milk. The taste and texture was identical to my non-vegan original! Either version stores well in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month. My favorite frosting for this cake is coconut cream cheese.

Ingredients:
1 ⅓ cups water
⅔ cup quinoa
¾ cup butter, melted and cooled
⅓ cup milk
4  large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer for 10 minutes. Turn off the heat and let sit until quinoa is tender and water is absorbed, about 10 minutes more. Fluff with a fork and cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch cake pans and line the bottoms of the pans with parchment paper. Blend butter, milk, eggs, and vanilla extract in a blender until combined. Add 2 cups cooked quinoa and blend until smooth, scraping down the sides of the blender with a rubber spatula as necessary. Whisk sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Add quinoa mixture into sugar mixture and whisk until batter is smooth. Pour batter into prepared cake pans. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 40 to 45 minutes. Cool completely in the pans before removing to a plate.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 cake

Calories: 333.9
Fat: 17.8 g
Saturated fat: 10.2 g
Carbohydrates: 42.7 g
Sugars: 30.7 g
Dietary fiber: 3.6 g
Protein: 6.2 g
Cholesterol: 111.7 mg
Sodium: 385.1 mg
Penne With Ricotta


Ingredients:
penne pasta, butter, parsley, ricotta cheese, nutmeg, cinnamon, salt, pepper, olive oil, vegetable bouillon cube, onion

Directions:
Bring a pot of salted water to a boil, add the penne and cook for 10 minutes or until tender but still firm to taste.
In the meantime, finely slice the onion and cook in a small pot with some olive oil or butter.  Heat a 1/2 cup of water, add in the vegetable bouillon.  Once the onion is properly cooked (should be tender], add everything else in, including the bouillon --  salt and pepper to taste.  Stir the sauce frequently over low heat, should turn into a nice even mixture.
Once the pasta is finished cooking, drain and add to the sauce.  Stir a few times, turn off the heat, cover the pot, and let set for 5 to 10 minutes.
Soybean Yum-Yum


Ingredients:
onion, celery, mushroom, soybeans, green onion, soy sauce, vegetable broth, chicken broth, brown sugar, black pepper, white pepper

Directions:
Heat the pan, add oil., Saute onion until you can smell the onion., Add the celery and mushroom., Saute all for about 2 more min., Add the soybeans and green onion., In a separate bowl, combine the soy sauce, broth, brown sugar and pepper., Pour the yummy sauce over the frying pan., Cook until the veggies are tender., Serve over lo-mein or rice.
Peach Freezer Jam - Eating Well Magazine


Ingredients:
fresh lemon zest, lemon juice, sugar

Directions:
Place white grape (or apple] juice, lemon zest and lemon juice in a large saucepan.
Gradually stir in pectin; continue stirring until completely dissolved.
Place over medium-high heat and bring to a full rolling boil (a boil that cannot be “stirred down”], stirring frequently.
Boil hard for 1 minute. Remove from the heat.
Immediately stir in the mashed peaches. Stir vigorously for 1 minute.
Stir in sugar to taste until dissolved.
Divide the jam among six 8-ounce canning jars, leaving at least 1/2 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes].
Cover with lids and let the jam stand at room temperature until set, about 24 hours.
Store in refrigerator or freezer until ready to use.
This keeps 3 weeks in the refrigerator or 1 year in the freezer.
Stuffed Peppers


Ingredients:
bell peppers, rice, tomato sauce, mushrooms, diced tomato, garlic clove, ground beef, ground turkey, mozzarella cheese, white cheddar cheese

Directions:
Cut tops off of peppers and remove seeds and pulp.
Preheat oven to 350 degrees F.
Brown meat in a pan with onion, mushroom, and garlic, and set aside.
Cook one cup of rice (I use easy cook which is 1 cup rice to 2 cups water] and then set aside with the top off so rice can breathe and dry.
Heat meat mixture on low and add tomato sauce, tomato, and mixed herbs.
When rice is dry enough to not stick to itself, add it to the pan and mix all together.
Spoon mixture into hollowed out peppers.
Top with grated cheese and place in oven until the cheese is melted and very slightly browned.
Shrimp Tacos With Cilantro Lime Yogurt and Corn Salsa


Ingredients:
large shrimp, lettuce, extra virgin olive oil, lime juice, chili powder, salt, pepper, plain nonfat yogurt, lime zest, extra virgin olive oil, cilantro, pepper, corn, tomatoes, avocado, scallions, cilantro, extra virgin olive oil, lime juice, cumin, salt, pepper

Directions:
Combine all the ingredients for the yogurt in a bowl, cover and chill.
Combine all marinade ingredients in a zip lock bag, add shrimp and let set for 15-20 minutes at room temperature.
Combine all ingredients for salsa in a bowl and set aside.
Remove shrimp from marinade; discard marinade.
Cook shrimp in a large skillet over med heat 2 minutes per side.
Remove from heat and cool.
When shrimp are room temp slice in halve lengthwise and set aside.
Divide shrimp evely among taco shells.
Top each with a handful of lettuce, 2 tbls corn salsa and 1 tbls. cilantro yogurt.
Serve right away.
Custard Pie--Nothing Fancy


Ingredients:
eggs, white sugar, ground nutmeg, cinnamon, vanilla extract, salt, milk

Directions:
Combine eggs, sugar, nutmeg or cinnamon, vanilla, and salt.
Add scalded milk a little at a time while whisking, so as not to cook the eggs.
When all is blended, pour into the unbaked pie shell.
Bake at 350°F for 30 minutes or until a knife inserted into center comes out clean.
Buttermilk Pancakes


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, egg, buttermilk, butter

Directions:
In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.
In another bowl use a fork to combine egg, buttermilk, and oil.
Add egg mixture all at once to flour mixture.
Stir just until moistened (batter should be slightly lumpy].
If desired, stir in fruit.
For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet.
Spread batter, if necessary.
For dollar-sized pancakes, use about 1 tablespoon batter.
Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
Turn over when surfaces are bubbly and edges are slightly dry.  Serve warm.
If desired, top with butter, syrup, and additional fruit.
Pancakes:  Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
Whole Wheat Pancakes:  Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
Buckwheat Pancakes:  Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
Cornmeal Pancakes:  Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal.
Bran Pancakes:  Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
Fruit Options:  If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle:  1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.
Turkey Poop


Ingredients:
"chocolate-covered peanuts"

Directions:
You may also need a stapler (if necessary].
This poem printed on paper: You invited me to Thanksgiving dinner, With your family and your friends(period] You didn't tell me I was the main dish, for me it was "THE END" (exclamation mark] You frightened me so badly--I knew I had been duped (exclamation mark] So, I left you with my calling card, this bag of turkey poop!
Place the 10 malted milk balls (or whatever you are using] in the sandwich bag.
Place the printed poem inside the sandwich hag so that it is in front of the malted milk balls (or whatever you use].
Staple if necessary.
Place at each table setting at dinner on Thanksgiving or Christmas day!
Now watch the smiles on peoples faces and hear the laughter as well as ughs!
Have a Happy Thanksgiving or Merry Christmas!
Spicy Hummus: Quick Chickpea Spread (Rachel Ray)


Ingredients:
chickpeas, olive oil, crushed red pepper flakes, ground cumin, ground coriander, garlic clove, coarse salt, lemon

Directions:
Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste.
Transfer to a small dip dish and surround spread with warm pita wedges.
This recipe makes a great appetizer, or anytime snack.
Chef John's Chocolate Decadence
Category: desserts
By Chef John

This 'flourless' chocolate cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence and this dessert is that and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate fiends will be in heaven. Serve with ice-cold fresh raspberry sauce.

Ingredients:
18 ounces semisweet chocolate, chopped
10 tablespoons unsalted butter
5  large eggs, at room temperature
4 teaspoons white sugar
4 teaspoons all-purpose flour
1 pinch cayenne pepper
1 pinch salt

Directions:
Preheat oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan. Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from heat. Beat eggs and sugar together in a bowl with a whisk or an electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine. Pour 1/4 of the egg mixture into chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until cake batter is combined. Pour batter into prepared cake pan. Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, wrap in aluminum foil, and refrigerate until chilled, at least 1 hour.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs
Yields: 1 9-inch cake

Calories: 333.2
Fat: 25.2 g
Saturated fat: 14.2 g
Carbohydrates: 26.2 g
Sugars: 22.6 g
Dietary fiber: 3 g
Protein: 5.8 g
Cholesterol: 102.9 mg
Sodium: 43.4 mg
Beef Rissoles & Beetroot Salad (21 Day Wonder Diet: Day 11)


Ingredients:
lean ground beef, garlic clove, ground cumin, flat leaf parsley, green onions, low fat cottage cheese

Directions:
Combine beef, garlic and cumin in small bowl; shape mixture into 4 small patties.
Spray medium frying pan with cooking oil; heat pan.  Cook patties in pan.
Meanwhile, combine beetroot, parsley, onion and vinegar in medium bowl.
Serve salad topped with patties and dolloped with cheese.
Vegetarian Breakfast Quesadillas


Ingredients:
eggs, lime juice, cumin, fresh cilantro, green onions, avocado, whole wheat tortillas, cheddar cheese, olive oil, fruit salsa

Directions:
Mist a light coat of olive oil on a frying pan and saute green onions until slightly softened.
Beat eggs with lime juice and add to the pan. Season with salt, pepper and cumin. Scramble as usual, adding chopped cilantro when eggs are soft-set.
Set scambled eggs aside on a warmed plate, wipe pan with a paper towel, and remist it with the olive oil atomizer.
Spread 2 of the tortillas with mashed avocado. Season with more salt, pepper or cumin, if desired.
Add 1 tortilla, avocado side up to the pan, top with one half of the scambled eggs, a 1/2 cup of the shredded cheddar and finally, one plain tortilla.
Allow quesadilla to heat through, until the bottom tortilla has begun to crisp (but not burn!]. Mist olive oil on the top tortilla and flip quesadilla over in the pan, allowing the top to crisp, as well.
When finished, remove to a warm plate and follow directions 5 and 6 with second quesadilla.
When both are finished, slice and serve with fruit salsa.
Super Easy Sloppy Joes
Category: main-dish
By NICNEC

Fast and easy! These sloppy joes are a sure winner. Ground beef and chili sauce are the main ingredients, the rest you probably have on hand. Only 5 ingredients, so it goes from in the pot to on the table super fast!

Ingredients:
3 pounds ground beef
1 cup chopped yellow onion
1 cup finely chopped celery
1 (12 ounce) bottle tomato-based chili sauce
¼ cup apple cider vinegar
¼ cup packed brown sugar
1 teaspoon prepared yellow mustard  (Optional)

Directions:
Crumble the ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently until evenly browned. Drain off grease. Add the onion and celery, and cook until the onion is tender, about 3 minutes. Reduce heat to medium and pour in the chili sauce. Stir in the vinegar and sugar. Add mustard if using. Simmer until the mixture is your desired thickness. Serve on buns.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 536.4
Fat: 35.4 g
Saturated fat: 13.9 g
Carbohydrates: 13.7 g
Sugars: 11 g
Dietary fiber: 0.9 g
Protein: 38.1 g
Cholesterol: 139.3 mg
Sodium: 233.5 mg
Salad of Warm White Asparagus (Spargel), Baby Arugula and Beefst


Ingredients:
white asparagus, olive oil, porcini mushroom, garlic, sherry wine vinegar, baby arugula, beefsteak tomatoes

Directions:
In a medium saucepan, bring 2 quarts of salted water to a boil.
Set up a bowl with ice water and place near the sink.
Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process.
Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt, pepper and a splash of vinegar. Set aside.
On 6 salad plates, plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.
Splinter, Sliver, Stinger, Sticker & Cactus Needle Remedy


Ingredients:
"water"

Directions:
Cover the affected area with a thin layer of Glue.  You know you have the right amount when the coat looks slightly white and not clear.  If it runs, it is too thick.
Let glue dry on the hand you will be using on the following steps. (This helps you keep from transfering the splinter etc.].
Wait for glue to dry until it no longer feels tacky.
Peel off or gently rub to flake off.
Wash area gently w/ Soap & Water.
Pat Dry.
Follow up with topical Benadryl or Calamine.
Mushroom & Veggie Sausage Lasagna


Ingredients:
Italian sausage, low-fat ricotta cheese, garlic cloves, olive oil, white mushroom, green onions, mozzarella cheese

Directions:
boil water and make the pasta according to package directions. cook with salt and olive oil to prevent sticking. when done, rinse with cold water and lay in separate strips on foil or plates.
preheat oven 350 degrees.
saute garlic, crumbled vegan sausage, and mushrooms in olive oil.
add tomato sauce to the mushrooms & sausage. simmer on low. add up to 1/2 cup water and wine to taste to make this more liquidy.
in a separate medium mixing bowl, combine ricotta cheese and chopped green onion.
layer a 9X13X2 pan with 1/3 of sauce mixture. lay 3 strips pasta on top. spread 1/2 ricotta mixture over this. repeat sauce, pasta, cheese layers until you run out. top it off with pasta. add any sauce that's left. add shredded mozzarella cheese. cover with foil.
bake at 350 degrees for 40 minutes.
let stand 10 minutes before serving.