xiaoxl/recipe_data huggingface dataset:
Southwestern Brunch Torte


Ingredients:
olive oil, red bell pepper, eggs, milk, fresh cilantro, cumin, salt, whole green chilies, tomatoes, avocado

Directions:
Preheat oven to 350 degrees.  Line a 9 inch springform pan with tin foil.  Grease the foil with butter. Place one of the tortillas on the bottom of the pan.  Cut the other 2 tortillas in half and drape them around the sides.  The tortillas should overlap the top edge by one inch.  Place olive oil in a large sauté pan, add the potatoes and cook for 5-6 minutes.
Beat the eggs, milk, cilantro, cumin and salt in a medium bowl.   Place the potatoes on the bottom of the pan, followed by the cooked bacon, and bell pepper.  Pour half of the egg mixture on top, followed by half the cheese.  Lay the whole chiles over the top of the cheese and then the chopped tomato.  Pour the rest of the eggs on top, followed by the rest of the cheese.
Bake in the oven 45 minutes or until the egg is set.  Remove the springform pan and transfer to a plate.  Lay avocado slices in a circular pattern over the top of the torte.  Serve with a dollop of sour cream and salsa.
Grilled Summer Corn Salad #RSC


Ingredients:
fresh corn, black beans, cherry tomatoes, red onion, fresh cilantro, olive oil, lime, juice of, cumin

Directions:
"Wrap each ear of corn with Reynolds wrap and grill for 20 minutes, turning every 5 minutes.  Unwrap and cut kernels off the corn.  In a large bowl combine corn, black beans, tomatoes, onion, red pepper and cilantro. Toss.  In a small bowl combine olive oil, lime juice, cumin, salt and pepper. Whisk to combine and pour over salad. Toss again.  Refrigerate until ready to serve."
Chicken Mushroom Quesadilla


Ingredients:
flour tortillas, chicken breast, green chilies, yellow onion, chunky salsa, butter

Directions:
Add a tad of butter to a fry pan and add onions and mushrooms.
When all the water that was released from the mushrooms has evaporated, add the cooked chicken, salsa, green chiles and drained and rinsed beans.  In case you are wondering, why rinse the beans?  There is so much flavor packed into those little guys from soaking in the soup broth and you don't want a soggy tortilla.  Anyhow, simmer for about 5 minutes.
Lightly butter one side of the tortilla and place in frypan (medium-low], add just enough cheese for the filling to stick to.  Add the warm filling and top with more cheese.  Top with another tortilla that has been lightly buttered on the side facing up.  When cheese has melted on the bottom, carefully flip.
Remove to plate when the other side has melted.  I use a pizza roller to cut into 4 wedges.
To-Die-For Cranberry Coconut Squares


Ingredients:
butter, granulated sugar, flour, salt, granulated sugar, flour, baking powder, salt, egg, fresh lemon juice, fresh cranberries, frozen cranberries, powdered sugar

Directions:
Preheat oven to 350?F. Spray 8x8-inch pan with nonstick spray.
Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges.
Prepare topping: In the same bowl (no need to wash it] combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth.
Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack.
Sprinkle with powdered sugar, if using, before cutting into squares.
Avocado Olive Salad


Ingredients:
capers, garlic clove, limes, juice of, olive oil, parmesan cheese, black olives, avocados

Directions:
In a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, Parmesan cheese, salt, and pepper.
Gently toss in the olives and avocados until coated. Cover, and chill 30 to 45 minutes before serving.
Ca Kho to (Vietnamese Fish in Caramel Sauce)


Ingredients:
fish sauce, brown sugar, honey, ground black pepper, garlic, shallots, sugar, water, coconut milk

Directions:
In a bowl, mix the fish sauce, brown sugar, honey, pepper, garlic and shallots.
In a dutch oven, melt the sugar and cook until golden brown. Add the water. Add the coconut milk and stir.  Add the fish and the contents of the bowl.  Reduce heat to medium low, cover, and let simmer for at least ½ hour to 45 minutes. After 15 minutes, turn the fish over so that both sides soak in the sauce.  Add more coconut milk if the sauce starts to dry out.  Before serving, take off the lid so that the sauce can thicken a bit. Serve immediately with jasmine rice.
Green Beans Lyonnaise


Ingredients:
bacon, onion, salt, red wine vinegar, pepper, green beans

Directions:
Saute bacon in skillet until brown., Remove and set aside., To skillet add onion and saute until tender., Return bacon, add seasonings and beans., Heat through.
Coconut Biscuits (Congolais)


Ingredients:
granulated sugar, unsalted butter

Directions:
Preheat oven to 400°F; butter a baking sheet.
In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter].
Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.
Yeast-Free Cinnamon Rolls
Category: bread
By Nina

Delicious cinnamon goodness. A total winner.

Ingredients:
cooking spray
¾ cup all-purpose flour
2 tablespoons white sugar, divided
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
5 tablespoons milk
¼ cup butter, melted, divided
1 teaspoon apple cider vinegar
3 tablespoons light brown sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray 4 muffin cups with cooking spray. Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl. Whisk milk, 2 tablespoons butter, and apple cider vinegar together in a small bowl. Pour over the flour mixture; mix until a soft dough forms. Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top. Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough. Roll dough lengthwise into a log. Cut into 4 pieces using a sharp serrated knife. Place 1 piece in each muffin cup. Bake in the preheated oven until golden brown on all sides, 13 to 15 minutes.

Prep time: 25 mins
Cook time: 13 mins
Total time: 38 mins
Yields: 4 large rolls

Calories: 262
Fat: 12.2 g
Saturated fat: 7.6 g
Carbohydrates: 35.7 g
Sugars: 17.1 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 32 mg
Sodium: 305.3 mg
Yorkshire Sausages


Ingredients:
sausage, all-purpose flour, salt, baking powder, milk, eggs

Directions:
Preheat oven to 450 degrees.
Brown the sausages in a lightly greased frying pan for 10 minutes.
Stir and cook until well browned Sift together the dry ingredients and add milk, beat until a smooth batter.
Add the egges and beat.
Pour over the sausages and place in oven for 20 minutes.
Served with creamed onions or creamed corn.
Best Ever Layered Mexican Dip
Category: appetizers-and-snacks
By Noelle C 

This is the quickest, easiest, best tasting Mexican dip ever! It's great to serve at parties. I always make two!

Ingredients:
1 (9 ounce) can bean dip
1 (6 ounce) container guacamole
12 ounces sour cream
1 (1 ounce) package taco seasoning mix
1 (8 ounce) package shredded Cheddar cheese
1  jalapeno pepper, seeded and diced
1  tomato, chopped

Directions:
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes. In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and  . When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.

Prep time: 15 mins
Total time: 20 mins
Yields: 4 cups

Calories: 70
Fat: 5.3 g
Saturated fat: 3 g
Carbohydrates: 2.8 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 2.7 g
Cholesterol: 12 mg
Sodium: 152.7 mg
Warm Roast Potato and Shrimp Salad


Ingredients:
potatoes, butter, shrimp, mayonnaise, lime juice, lime zest, mustard, parsley, salt, coarse black pepper

Directions:
Heat oven to 400 deg F/200 deg Celsius.
(It's easiest to buy a prepared frozen pack of raw shrimps: these are easily defrosted in a sieve under a cold tap. Otherwise defrost overnight. Pat dry. You CAN use cooked prawns, but they are never as nice as when prepared from raw].
Clean and peel potatoes, then slice into fairly thick rounds, about 1/3" thick. If using baby potatoes, keep whole and don't peel.
In a bowl, toss the potato slices with the oil until the slices are coated. You may need more oil. Pack the slices flat in an oven dish, and put into the preheated oven. Roast for 25 minutes or until tender and golden brown.
While the potatoes bake, toss the shrimps in butter in a hot pan, until they curl up and turn pink. This takes only a few minutes. You could add garlic if you like, and when you take the pan off the heat, sprinkle them with flaky sea salt. They can wait in the pan.
In a bowl, whisk together the cream, mayonnaise, lime or lemon juice and zest, mustard and parsley, until smooth. If too thick, add a bit of milk. Taste for seasoning!
Arrange the golden-brown potato slices on a warmed serving plate. Season well with flaky salt (you always need more of flaky salt, which is coarse, than fine salt].
Scatter the shrimps over the potato slices, and drizzle with the dressing. Sprinkle over the coarse black pepper.
Serve! Great with a tomato-and-onion salad, and fresh baguettes.
Blintz Souffle Casserole


Ingredients:
butter, flour, eggs, sugar, milk, baking powder, vanilla, small curd cottage cheese, eggs, sugar

Directions:
Mix all BATTER ingredients together, set aside. Mix all filling ingredients together, set aside. To assemble casserole, preheat oven to 300 degrees. Butter bottom of a 2-quart casserole dish. Pour half the BATTER in the baking dish. Pour all of the FILLING on top of the BATTER, then cover the Filling with the remaining BATTER. The top BATTER will not evenly cover the top, but that's OK.
Bake 1.5 hours at 300 degrees. Serve with Cherry or Blueberry Pie Filling on the side.
NOTE: The batter and filling can be made ahead of time and refrigerated separately up to 24 hours before assembly and baking.
Mixed Spice


Ingredients:
ground cinnamon, pimentos, ground nutmeg, ground ginger, ground cinnamon, clove

Directions:
"Mix together well and store in an airtight container for up to 1 year."
Rosemary Mashed Potatoes


Ingredients:
russet potatoes, half-and-half, fresh rosemary, butter

Directions:
Cook potatoes in large pot of boiling salted water, about 40 minutes. Drain. Return potatoes to pot. Mash.
Combine half and half and rosemary in small saucepan; bring to simmer. Remove from heat. Stir into mashed potatoes.
Add butter; stir to melt. Season to taste with salt and pepper.
Easy Breeze Sugar Cookies
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Tender sugar cookies couldn't be easier. Just roll into balls and flatten. Customize them for any event by sprinkling with appropriately colored decorator sugar or sprinkles. Or frost and decorate.

Ingredients:
1 cup butter flavored shortening
1 ½ cups granulated sugar
1  egg
1 teaspoon vanilla
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cream of tartar
3 tablespoons Almond Breeze Vanilla Almondmilk, or more as needed, divided
Cooking spray
3 tablespoons granulated sugar, or more to taste
1 pinch Decorator sugar
4 cups powdered sugar
¾ cup vegetable shortening
1 teaspoon vanilla
3 tablespoons Almond Breeze Vanilla Almondmilk, or more as needed
1 drop Food coloring

Directions:
Heat oven to 375 degrees F. Line cookie sheets with parchment paper. In large bowl, beat 1 cup shortening, 1 1/2 cups granulated sugar, egg, and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder, and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the Almondmilk and beat until smooth. Form into 1 1/4-inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Place 3 to 4 tablespoons granulated sugar in small bowl. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time. If desired, lightly brush tops of cookies with remaining Almondmilk and sprinkle with colored decorator sugar or sprinkles, or leave plain and frost when cooled. Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks. In large bowl, beat powdered sugar, 3/4 cup shortening, vanilla, and 3 tablespoons of the Almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding Almondmilk for desired spreading consistency. Tint as desired with food coloring.

Prep time: 40 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 dozen cookies
Slow Cooker Chicken Massaman Curry
Category: world-cuisine
By JenniferCooks

This slow cooker chicken Massaman curry is creamy, slightly spicy, nutty, and rich with flavor.

Ingredients:
2 tablespoons olive oil, divided
3 pounds boneless, skinless chicken thighs, cut into bite-size pieces
6  red potatoes, peeled and cubed
2 cups carrots, cut into bite-size chunks
1 cup mixed red, yellow, and orange bell peppers, cut into bite-sized chunks  (Optional)
2  onions, cut into chunks
4 tablespoons Thai red curry paste (such as Maesri Masaman Curry®)
1 tablespoon fresh ginger paste (such as Gourmet Garden™)
2 teaspoons lemongrass paste (such as Gourmet Garden™)
2 (14 ounce) cans coconut milk, divided
2 cups chicken stock, such as (Kitchen Basics®)
¼ cup peanut butter
4 tablespoons lemon juice
3 tablespoons fish sauce, or more to taste
2 tablespoons brown sugar, or more to taste
1 cup dry roasted peanuts, chopped, divided
6 cups cooked jasmine rice

Directions:
Heat 1 tablespoon olive oil over medium-high heat in a large, heavy-bottomed skillet. Add chicken pieces in batches, cooking until golden brown, 3 to 4 minutes per side. Place browned chicken in the bottom of a slow cooker. Place potatoes, carrots, and bell peppers on top of the meat in the slow cooker. Heat remaining 1 tablespoon olive oil in the skillet and add onion. Cook until soft and translucent, 3 to 4 minutes. Add to slow cooker. Add red curry paste, ginger paste, and lemongrass paste to the skillet and saute until fragrant, about 1 minute. Pour in 1 can coconut milk; reduce heat to medium-low and let simmer until reduced by half, about 10 minutes. Whisk in remaining 1 can coconut milk, chicken broth, and peanut butter. Bring to a boil, reduce heat to low, and simmer until liquid begins to thicken, about 5 minutes. Pour sauce over ingredients in the slow cooker; stir gently to combine. Set slow cooker to Low and cook until vegetables are tender and chicken is no longer pink in the center and juices run clear, 4 to 6 hours. 20 minutes before serving season with lemon juice, fish sauce, and brown sugar. Stir in 1/2 cup of chopped peanuts. Serve with hot cooked rice and sprinkle with remaining 1/2 cup of peanuts.

Prep time: 30 mins
Cook time: 4 hrs 40 mins
Total time: 5 hrs 10 mins
Yields: 12 servings

Calories: 840.9
Fat: 34 g
Saturated fat: 16.6 g
Carbohydrates: 100.7 g
Sugars: 7.4 g
Dietary fiber: 5.2 g
Protein: 33.9 g
Cholesterol: 70.2 mg
Sodium: 700.9 mg
Nestle's Mexican Spoon Bread


Ingredients:
water, yellow cornmeal, bouillon cubes, black beans, Carnation Evaporated Milk, eggs, butter, margarine

Directions:
PREHEAT oven to 400°F Grease 13 x 9-inch baking dish.
COOK water, corn meal and bouillon in large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil and bouillon is dissolved. Boil, stirring constantly, for 1 minute. Remove from heat.
ADD beans, cheese, evaporated milk, eggs, jalapeños and butter; stir until blended. Pour into prepared dish.
BAKE for 25 to 30 minutes or until knife inserted in center comes out clean. Top with salsa, sour cream, sliced ripe olives and chopped cilantro before serving, if desired.
Healthy Chicken Tenders


Ingredients:
boneless skinless chicken breasts, parmesan cheese, dried parsley, dried oregano, paprika, kosher salt, pepper

Directions:
Preheat oven to 350 degrees., Combine all dry ingredients., Line cookie sheet with foil., Spray each chicken tender with butter spray and dip in seasoned dry ingredients., Bake on lined cookie sheet for 20-30 minutes.
Truvia Coconut Tapioca Pudding


Ingredients:
quick-cooking tapioca, artificial sweetener, egg, nutmeg, unsweetened coconut milk, water, vanilla

Directions:
In a saucepan, whisk ingredients together.
Let sit for 5 minutes.
Then, bring mixture to a boil over medium heat, stirring often.
Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
Remove from heat; add vanilla and coconut if desired.  Mixture thickens as it cools.
Enjoy!
Note: If you aren't used to sugar substitutes, you might hate the end result!  You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat.  I am using Truvia (like Stevia but a more specific part of the plant?] because it is supposed to be "safe" and is plant-derived.  It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully] but the nutmeg helps to balance that.  *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.
Healthy Bran Muffins


Ingredients:
flour, soft brown sugar, cinnamon, baking powder, apples, butter, vanilla extract

Directions:
pre heat oven to 190c and oil a 12 cup muffin tin or use paper cups.
mix bran flakes, flour, sugar,cinnamon and baking powder, in a bowl.
Then add apple sauce, melted butter and vanilla and mix well and spoon into the muffin tin.
bake for 25/30 minutes or until ready.
cool on a wire rack and enjoy.
Red Snapper Livornese
Category: seafood
By Ro

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Ingredients:
2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5  whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.  Drizzle lemon juice over the fillets, and then pour the remaining sauce over all. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking.  Snapper is done when it flakes easily with a fork.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 225.6
Fat: 10.4 g
Saturated fat: 1.6 g
Carbohydrates: 8.6 g
Sugars: 3.8 g
Dietary fiber: 2.4 g
Protein: 24.9 g
Cholesterol: 42 mg
Sodium: 554.7 mg
Jammin Salmon Burgers With Dill Mayo


Ingredients:
mayonnaise, dill leaves, cayenne pepper, salt, black pepper, fresh parsley leaves, eggs, panko breadcrumbs, cracked pepper, salt, lemon, mayonnaise

Directions:
For the Dill Mayonnaise:
Combine all the ingredients in a small bowl and set aside.
For the Burgers:
Preheat oven to 400 degrees F.
In medium bowl, combine the parsley, onions, eggs, panko, black pepper, salt, lemon zest, and Dill Mayonnaise together.  Add drained salmon and mix together.  Make 4 patties and set aside.
In a large ovenproof skillet on medium, heat 2 tablespoons of grapeseed oil.  Place burger in skillet. Cook over medium heat until browned.  Turn and brown other side.  Place in oven for 3 to 4 minutes.
Serve on buns with Dill Mayonnaise.
Bell Peppers and Pasta


Ingredients:
penne pasta, sweet onion, olive oil, garlic cloves, red bell pepper, green pepper, black olives, dried oregano, salt, cayenne pepper, water, feta cheese

Directions:
Cook and drain pasta.
In a nonstick skillet, sauté onion in oil for 1 1/2 minutes. Add garlic; cook 30 seconds longer. Add red & green bell peppers; cook & stir 3 minutes, until vegetables are tender.
Stir in olives, oregano, salt, and cayenne pepper.
Add water; cook and stir until mixture comes to a boil. Add drained pasta, remove from heat.
Stir in cheese; serve immediately.
Royal Chicken Tarkari


Ingredients:
chicken breasts, garlic cloves, ginger, red chilies, curry powder, nutmeg, szechwan pepper, green cardamoms, onions, heavy cream, turmeric, butter, broth, water, cilantro

Directions:
Grind garlic, ginger, fresh red chilies, curry powder, nutmeg, timur, cardamom and almonds with water into a paste.
In a large bowl, season chicken pieces with salt and pepper.
Heat oil and brown chicken in a sauce pan.
Reserve browned chicken in a bowl.
Drain oil and clean the pan, heat butter.
Add turmeric, chopped onion and sauté till brown.
Transfer the almond paste to the onion mixture.
Stir for a few minutes till the oil starts to separate from the mixture.
Turn down heat to low; add cream, broth, salt and pepper; mix well and cook until a consistent mixture is achieved.
Transfer browned chicken to the almond sauce.
Cook on low heat till chicken is tender and the almond sauce has thickened.
Garnish with chopped cilantro.
Serve with rice or roti (flat bread].
Potato & Sweet Chicken Sausage Chowder


Ingredients:
hash browns, hash browns, chicken broth, sausages, onions, butter, liquid smoke, salt, season salt, cayenne pepper, onion powder

Directions:
Put the milk and frozen shredded hash browns in a pot over high heat. Cover.
Cut the sausages into bite-sized pieces (personally I do the coin-sized ones cut in half].
Brown the sausages in a skillet using a little butter.
While sausage is browning, the hash browns should soften as the milk begins to simmer.
Once the hash browns are soft, pour the milk/hash brown combo into a blender or food processor and blend until completely smooth (gives a nice thick, creamy base].
Put the creamed potatoes back in the pot over medium heat and add the cubed hash browns and seasonings.
When the sausage bites are nicely browned, add them to the pot as well - stir periodically.
Chop your onions and saute them in the skillet with the remaining butter.
Once onions are softened, clear, and a golden color, add them to the pot and lower the heat. Continuing to keep covered.
Turn heat off once the cubed potatoes are soft.
Allow flavors to sit and mingle in pot.
Serve and enjoy!