xiaoxl/recipe_data huggingface dataset:
Triple Citrus Tuna Steak
Category: uncategorized
By thedailygourmet

I'm a Floridian and we used to have a restaurant (now closed) near Madeira Beach. The tuna was incredible and this is my take on a special I once tried.

Ingredients:
2 medium oranges, juiced
1 medium lime, juiced
1 medium lemon, juiced
¼ cup diced red onion
2 tablespoons minced habanero pepper
1 teaspoon cider vinegar
1 teaspoon minced garlic
1 pinch dried oregano
½ cup cubed mango
¼ cup diced red onion
1 tablespoon minced fresh cilantro
salt and ground black pepper to taste
2 (4 ounce) tuna steaks
salt and freshly ground black pepper to taste
5 ounces kettle-cooked potato chips
2 tablespoons unsalted butter
1 tablespoon sweet chili sauce
1 cup hot cooked jasmine rice

Directions:
Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks. Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside. Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes. While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl. Remove tuna from the marinade and press into the crushed chips until both sides are well coated. Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet. To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

Prep time: 20 mins
Cook time: 5 mins
Total time: 55 mins
Yields: 2 servings

Calories: 913.7
Fat: 44.5 g
Saturated fat: 16.6 g
Carbohydrates: 101.6 g
Sugars: 27.2 g
Dietary fiber: 12.9 g
Protein: 36.3 g
Cholesterol: 73.2 mg
Sodium: 508.9 mg
Cinnamon Orange Muffins


Ingredients:
biscuit mix, sugar, butter, low-fat milk, egg, sugar, ground cinnamon, butter

Directions:
Preheat oven to 400°F
Grease bottoms only of 24 miniature muffin cups or use cooking spray, or line with paper baking cups.   (If using regular sized muffin tin, prepare 12 tins].
In medium bowl, stir baking mix, 1/4 cup sugar, the softened butter, milk, orange peel and egg until blended; beat vigorously with spoon 30 seconds.
Place batter evenly between prepared muffin cups.
Bake 12 minutes or until light golden brown. (Bake 20 minutes if using larger muffin tins].
In small bowl, stir together 2/3 cup sugar and the cinnamon. Immediately roll tops of muffins in melted butter, then in cinnamon-sugar mixture.
Serve warm if you can but they keep well in an air-tight container too.
Swedish Cabbage


Ingredients:
cabbage, butter, lemon juice, dill weed

Directions:
Core cabbage, then shred cabbage.  Place in large pot and cook (on medium-high] in a small amount of water until tender (essentially steaming it].  Will probably take about 10 minutes.
Drain cabbage.
Add remaining ingredients to cabbage, and stir.
Serve.
Chocolate Popcorn


Ingredients:
peanuts, peanut butter

Directions:
Mix together popcorn, peanuts, and rice krispies.
Heat chocolate candy melts and peanut butter until melted (about 2 minutes in the microwave].
Pour over dry mixture and stir.
Flatten mix on cookie sheet (cover cookie sheet with wax paper first].
Let cool (can refriegerate to cool faster].
Break into pieces and store in air tight container.
Easy As Apple Pie 2


Ingredients:
sliced apples, sugar, sugar, all-purpose flour, apple pie spice, salt, butter, milk

Directions:
Preheat oven to 425°F.
Fit 1 pie crust into a 9 inch pie dish.
Mix apples, 3/4 cup sugar, flour, apple-pie spice and salt in large mixing bowl until apples are coated.
Turn apple mixture into pastry-lined pie dish; spread evenly. Scatter butter pieces over top of mixture.
Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges. Press edges together to seal; flute.
Brush top crust with milk. Make slits in top crust with knife to create steam vents. Sprinkle with remaining sugar. Bake pie until golden, 40-45 minutes.
BBQ Tomatoes


Ingredients:
tomatoes, olive oil, garlic, thyme leaves

Directions:
Cut out stem of tomatoes, slice in half and toss with olive oil, garlic, salt, pepper and thyme.
Place on barbeque, cut-side down, over medium heat until slightly charred on both sides, 3 to 4 minutes per side.
Tomatoes should be almost molten.
Remove and serve with rice.
Alternatively, chop the tomatoes and stir into the rice.
Simple Lemon Pie


Ingredients:
graham cracker crust, lemon juice

Directions:
Preheat oven to 350°F.
Whip egg yolks with hand whisk until creamy.
Pour in condensed milk, stirring lightly to blend.
Add lemon juice.  Mix well.
Pour into crust and bake for 8 minutes.
Option #1:  Double the ingredients to fill crust completely.  Allow to cool and top with whipped topping.
Option #2:  If desired, you can make a meringue by whipping whites of three eggs until firm.  Place over pie and bake until golden.
Asabia El Aroos (Afghanistan)


Ingredients:
sugar, water, lime juice, pistachios, sugar, egg, phyllo dough, phyllo dough

Directions:
Prepare the syrup (sugar, water, lime juice] in advance and chill it in the fridge. I can’t stress enough how important this is, since my syrup wasn’t cold enough and, consequently, not thick enough.
To make the filling, simply combine sugar and nuts in a food processor.
First preheat the oven to 375°F (180°C]. Cut the filo into 18" * 12" (about 30 * 22cm].  Lay the rectangles on the table one by one, with the shorter side facing you. Place a table spoon of the filling on the side facing you and roll it up from the short side, forming a fat cigar shape. Place on the baking sheet with the cut edge down. Repeat with the remaining dough.
Beat the egg and brush the tops of the pastries. Bake for 15-20 min, or until golden brown.
Place everything on a tray and pour the syrup over. Alternatively, if that sounds too sweet for you, you can just dip the “fingers” in syrup.
Blood Sugar Lowering Salad


Ingredients:
avocado, lime, grapefruit, blueberries, onion, apple cider vinegar, olive oil

Directions:
In a bowl, place diced avocado and lime juice and mix well in order to avoid oxidation.
Remove the skin of grapefruit using a knife and section the meat. Catch the dripping juice in a bowl while doing this. Use the juice and a half of grapefruit sections for something else.
Cut the grapefruit sections in half and add them to the avocado along with blueberries and onion.
In a small bowl, mix apple cider vinegar, olive oil and salt and pepper to make dressing.
Add this dressing to the salad and mix.
Infuse love and serve!
Broccoli Rice and Cheese Casserole


Ingredients:
cooked rice, broccoli, butter, onion, low-fat milk, egg, sharp white cheddar cheese, salt, pepper, paprika

Directions:
Preheat oven to 350.  Lightly grease/spray a casserole dish; set aside.
Place your 3 cups hot cooked rice in a large bowl and set aside.
Steam/microwave the broccoli flowerets until fork-tender; drain (you should have 4 cups cooked flowerets] and place in bowl with hot cooked rice; set a side.
In a small saucepan, over med-low heat, melt butter; add onion and saute for about 3-4 minutes.  Add in milk and beaten egg; stir well.  Add in the cheese, salt, pepper and paprika.  Continue to cook, stirring often, until cheese is melted.  Pour this mixture over broccoli and rice in the large bowl.  Stir together well to evenly coat.
Pour mixture into prepared casserole dish.  Bake, uncovered at 350 for 30 minutes.
Beer Margaritas
Category: world-cuisine
By big surprise

Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering beer flavor. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!

Ingredients:
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
ice
1  lime, cut into wedges

Directions:
Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 (1 cup) servings

Calories: 336.6
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 47.5 g
Sugars: 43.7 g
Dietary fiber: 0 g
Protein: 0.3 g
Cholesterol: 0 mg
Sodium: 4.7 mg
Dark Chocolate Cake with Double Fudge Icing


Ingredients:
mayonnaise, water, sugar, vanilla, flour, salt, baking soda, sugar, heavy cream, unsalted butter, vanilla

Directions:
Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
Sift cocoa, flour salt and baking soda together.
Stir into liquid ingredients and mix just until blended.
Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
Cool and then ice.
Icing: Bring sugar and cream to a boil.
Reduce heat and simmer for 5 minutes.
Stir occasinaly to stop cream from boiling over.
Remove from heat.
Finely chop or grate the chocolate.
Sir into the cream until completely melted.
Stir in butter and vanilla.
Once butter is melted, refrigerate icing until cold.
Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.
Tomato and Mozzarella Tart


Ingredients:
puff pastry, egg, mozzarella cheese, tomatoes, thyme leaves, olive oil, pesto sauce, olive oil, rocket

Directions:
Preheat the oven to 230°C/gas 8.
Roll out the puff pastry to 3mm thickness and cut into 4 even-sized circles, each the size of a side plate. Place the puff pastry circles on a greased baking sheet.
Brush the edges of the puff pastry circles with beaten egg. Press the edges with a fork.
Spread the mustard, then layer the sliced mozzarella evenly over the pastry circles, leaving an edge of pastry around the outside.
Arrange the sliced tomatoes in a circle in the centre of each pastry circle. Season with salt and freshly ground pepper, sprinkle with thyme and drizzle with olive oil.
Bake the tomato tarts for 15-20 minutes until the pastry is cooked through.
Meanwhile, prepare the salad. Mix together the balsamic vinegar and olive oil. Season with salt and freshly ground pepper. Toss the salad leaves with the salad dressing.
Transfer the baked tomato tarts to a warm serving plate. Drizzle the pesto over the tarts and arrange a small pile of dressed salad in the centre of each tart. Serve.
Strawberry Cake


Ingredients:
frozen strawberries, flour, evaporated milk, sugar, butter, vanilla

Directions:
Prepare cake as directed in 13x9 pan, from a mix or using your favorite white sheet cake recipe.
When cake is hot from oven, poke holes all over with a skewer and pour strawberries over hot cake.
Prepare icing (rest of ingredients] according to the following directions: In a small saucepan, pour small amount of milk in flour and mix till smooth.
Add rest of milk and cook till thick, stirring to avoid lumps.
Set aside.
In a medium bowl, beat sugar, butter, and vanilla till creamy.
Make sure sugar is dissolved.
Add to cooked flour mixture, blend well.
Pour over cake and refrigerate for at least 3 hours, serve chilled with whipped cream.
Warm Roasted Chicken Salad With Whole Wheat Penne


Ingredients:
grape tomatoes, red bell pepper, celery ribs, garlic cloves, extra virgin olive oil, dried oregano, salt, black pepper, lemon pepper, boneless skinless chicken breast, bottled lemon juice

Directions:
Preheat oven to 450°F.
Heat water to cook pasta.
On one side of an 18x12" jelly roll pan, toss vegetables with garlic, 1 tablespoon oil, and 1/8 teaspoon each oregano, black pepper and salt.  Spread in an even layer.
Cut chicken breasts in half like a book, making 2 cutlets of each; then cut into 1" chunks.
On the other side of the same jelly roll pan, toss chicken, lemon pepper, 1 tablespoon oil and 1/8 teaspoon each of oregano and salt. Spread in an even layer.
Roast15 minutes or until chicken is done (160F].
When pasta water comes to a boil, add 1/2 teaspoon salt and cook pasta following label directions while chicken and vegetables roast.
Drain pasta and put into a large heatproof bowl.
When chicken and vegetables are done add them and any juices to the bowl with the pasta.
Add lemon juice and toss well.
Serve.
Jen's Creamy Sighs


Ingredients:
amaretto liqueur, irish cream

Directions:
In 2 Irish coffee cups, combine half the Amaretto and Bailey's in each cup., Fill with coffee., Top with whipped cream., Float Grand Marnier over the whipped cream.
Orange-Spice Pumpkin Bread


Ingredients:
flour, baking powder, baking soda, salt, ground ginger, nutmeg, allspice, cinnamon, unsalted butter, dark brown sugar, granulated sugar, orange zest, eggs, pumpkin puree, water, orange, zest of, fresh ginger, ground ginger, sugar

Directions:
Bring all ingredients to room temperature.
Preheat oven to 350°F.
Grease loaf pan.
Sift first 8 ingredients together.
In mixer bowl beat together butter, brown sugar, white sugar, and orange zest (the 2 tsp] on medium speed until well combined, about 2 minutes.
Add eggs, pumpkin puree and beat another 2 minutes.
Remove bowl from mixer and fold in, by hand and in two additions, the sifted dry ingredients until just barely mixed.
Pour into the pan and bake until a toothpick comes out clean, about 55-60 minutes.
Cool for 15 minutes on a rack and then turn upside and tap gently to remove loaf from pan.
For the glaze:
Whisk all glaze ingredients together in a small saucepan set over medium heat.
Bring to a simmer and cook about 5 minutes, until slightly thickened.
Pour through a sieve into a heatproof bowl.
Brush onto warm loaf.
Danish Almond Loaf


Ingredients:
butter, sugar, eggs, ground cinnamon, all-purpose flour, baking powder

Directions:
Preheat the oven to 325 degrees.  In a large bowl, beat the butter and sugar until soft and fluffy.  Gradually beat in the eggs, one at a time, until a fine mixture forms, about 1-2 minutes.  Add the finely ground almonds, almond extract, and cinnamon and mix thoroughly.  Blend in the flour and baking powder.
Sprinkle the coarsely chopped almonds into a 9x5-inch loaf pan that has been sprayed with nonstick cooking spray.  Spoon the batter over the almonds and bake for 55-60 minutes or until a wooden toothpick inserted in the center comes out clean.
Steaks Topped With Bleu Cheese


Ingredients:
seasoning salt, lemon pepper, ground black pepper, white pepper, kosher salt, ground cinnamon, blue cheese

Directions:
Combine seasonings and mix well. Generously coat steaks with mixture on all sides. Discard any excess seasoning mix.
On gas or charcoal grill, cook steaks, turning once, almost to desired doneness. Just before steaks are done, sprinkle tops with bleu cheese. Cook until cheese melts and browns slightly, about 1 minute. Makes 2 to 3 servings.
Honey Bean Salad
Category: salad
By Chelsea

This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!

Ingredients:
2 (15 ounce) cans kidney beans
1 tablespoon honey
2 tablespoons apple cider vinegar
½ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried sage
2 cloves garlic, minced
⅛ teaspoon hot pepper sauce (such as Tabasco®), or to taste
2 tablespoons olive oil, or to taste

Directions:
Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 172.7
Fat: 5.1 g
Saturated fat: 0.6 g
Carbohydrates: 25.1 g
Sugars: 2.9 g
Dietary fiber: 8.8 g
Protein: 7.7 g
Sodium: 303 mg
Cabbage Soup


Ingredients:
water, chicken broth, cabbage, celery, potato, onion, green pepper, ground ginger, ground black pepper, ground cinnamon, ground cloves

Directions:
Place the broth and water in soup pot, add cabbage, celery, potatoes, onion and green pepper.
Bring to a boil over high heat.
Reduce the heat, cover and simmer until the vegetables are tender.
Season to taste with the red pepper, ginger, black pepper, cinnamon and cloves.
**Ifyou are able to purchase an anise root, place in soup pot. Take out after vegetables are cooked.
Tasty Green Bean Casserole Cups


Ingredients:
green beans, cheddar cheese, milk, salt, pepper

Directions:
Preheat oven to 350?F/180?C.
2. Place RITZ crackers and ½ cup french fried onions in food processor. Reserve 3 crackers and the other ½ cup of french fried onions. Pulse the mixture to form a fine crumb.
3. Add ½ cup of mushroom soup, pulse until combined. The texture should be pliable. If too dry add more soup, if too wet add more crackers.
4. Take a spoonful of the mixture and mold it into a muffin tin.
5. In a bowl, combine green beans, cheese, milk, remaining soup, and french fried onions. Add salt and pepper to taste.
6. Scoop the mixture into the cracker cups.
7. Crush the reserved RITZ and top each muffin.
8. Bake for 20 minutes or until golden brown.
Mocha Cupcakes


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

Directions:
Cream butter and sugars, beat til light and fluffy 2-3 minutes., Add Egg., Combine milk and coffee., Alternate adding dry ingredients with wet., Fill cupcake liners 1/2 - 3/4 full., Bake 16-20 minutes at 350 degrees., Tip add strong coffee in place of liquid in your favorite icing recipe.
Heddy's Black and Red Bean Soup
Category: soups-stews-and-chili
By HEDDY66

A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2  carrots, chopped
6 cloves garlic, chopped
1 tablespoon ground cumin
2 tablespoons chili powder, or to taste  (Optional)
2 teaspoons maple syrup  (Optional)
¼ teaspoon ground black pepper
4 cups vegetable broth
2 (15 ounce) cans black beans, drained and rinsed
2 (15.5 ounce) cans canned red beans, drained and rinsed
1 (15 ounce) can whole kernel corn, with liquid
1 (14.5 ounce) can crushed tomatoes, with liquid

Directions:
Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil. Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 208.7
Fat: 3.6 g
Saturated fat: 0.4 g
Carbohydrates: 39.6 g
Sugars: 7.8 g
Dietary fiber: 9.4 g
Protein: 8.9 g
Sodium: 799.8 mg
Soma Sengupta Passover Recipes: the Best Ever Meltingly Deliciou


Ingredients:
beef short ribs with bones, fresh ground pepper, onion, carrots, celery ribs, garlic cloves, dry red wine, fresh thyme sprigs, rosemary sprig

Directions:
In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
Preheat the oven to 350°. Transfer the ribs and marinade to a large casserole, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Keep warm in a saucepan over the lowest possible heat.
Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.
Note: You can complete this dish through all steps up to broiling 2 days in advance.  Cover well and refrigerate.  Bring to room temp before broiling.
Spicy Striped Bass


Ingredients:
garlic cloves, scallions, habanero pepper, sugar, tamari soy sauce, white wine, catsup, white vinegar, water, scallions

Directions:
Sauce:  Saute the garlic, scallions, ginger, and the habanero chili in oil in a saucepan.  When browned, add the remaining ingredients and cook for 5 minutes.
Bass: Grill the Striped Bass.  Depending on the thickness of the filets and the heat of the fire, grill for 8 to 10 minutes.
Pour sauce on the bass filets. Garnish with chopped scallions.
Easy and Simple Fried Rice


Ingredients:
fresh ginger, garlic, onions, salt, cooked rice, eggs, green onion, soy sauce

Directions:
Heat oil in a large nonstick skillet over medium heat; add ginger and garlic. Cook 10 minutes or until browned and crisp, stirring constantly. Remove from pan; set aside.
Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10 minutes or until soft; stir occasionally. Sprinkle salt over onion; increase heat to medium-high.
Add rice; cook 4 minutes or until heated, stirring frequently.
Make a well in center of rice; add eggs, stirring to scramble. Gradually incorporate eggs into rice; stir in ginger mixture, green onions, soy sauce, and sesame oil. Garnish with cilantro, if desired.
Wow! Sweet and Sour Sauce
Category: side-dish
By Nana Nat

This is great sauce. Use for dipping or poured over rice and chicken.

Ingredients:
2 cups water
1 ½ cups white sugar
1 cup ketchup
1 (8 ounce) can pineapple tidbits, undrained
⅔ cup distilled white vinegar
1 teaspoon red pepper flakes
1 tablespoon soy sauce
½ tablespoon steak sauce
½ tablespoon cayenne pepper hot sauce
3 tablespoons cornstarch

Directions:
Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.

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

Calories: 274.4
Fat: 0.3 g
Carbohydrates: 70.3 g
Sugars: 64.6 g
Dietary fiber: 0.6 g
Protein: 1.1 g
Sodium: 648.7 mg