xiaoxl/recipe_data huggingface dataset:
Green Papaya Salad (Som Tam Malakor)
Category: uncategorized
By Ms. Tea

This papaya salad is light and refreshing. I can easily eat a giant bowl of it and be completely satisfied. And as an extra bonus, this salad is pretty healthy. I sometimes add extra chiles because I enjoy a lot of heat. That's what is great about this recipe, it is easily customized to suit individual tastes.

Ingredients:
¼ cup peanuts
2 peppers Thai chiles, chopped
3 cloves garlic
1 tablespoon dried shrimp
1 tablespoon white sugar
2 medium limes, juiced
2 tablespoons fish sauce
1 medium papaya - peeled, seeded, and sliced
1 cup cherry tomatoes, halved
¼ cup fresh green beans, cut into 1-inch pieces
½ medium carrot, peeled and shredded
salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place peanuts on a baking sheet. Toast in the preheated oven until fragrant and browned, 7 to 8 minutes. Let cool for 5 minutes. Grind roasted peanuts, Thai chilies, garlic, dried shrimp, and sugar in a mortar and pestle or food processor. Stir in lime juice and fish sauce to make dressing. Toss papaya, tomatoes, green beans, and carrot with dressing. Season with salt and pepper.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 2 servings

Calories: 241.7
Fat: 9.8 g
Saturated fat: 1.4 g
Carbohydrates: 37.3 g
Sugars: 16.6 g
Dietary fiber: 7.3 g
Protein: 8.9 g
Cholesterol: 5.2 mg
Sodium: 1126.2 mg
OAMC Chili


Ingredients:
ground beef, onions, green pepper, garlic cloves, diced tomatoes, kidney beans, tomato sauce, chili powder, basil, pepper

Directions:
Brown ground beef with onion, green pepper, and garlic.  Drain., add undrained tomatoes, drained and rinsed beans, and rest of ingredients., simmer for ~30 minutes.
Classic Mixed Green Salad With Balsamic Vinaigrette


Ingredients:
red wine vinegar, Dijon mustard, light brown sugar, garlic clove, salt, fresh ground black pepper, extra virgin olive oil, red onion, head romaine lettuce, beefsteak tomato, seedless cucumber

Directions:
to Make Vinaigrette:
In medium bowl whisk all the ingredients except the oil until mixed.   Gradually whisk in the oil until smooth.
In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit].
In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated.    Season with additional salt and pepper to taste.
Serve immediately on chilled salad plates.
Szechuan Noodles (Raw Vegan)


Ingredients:
garlic cloves, fresh ginger, tahini, soy sauce, dry sherry, sherry wine vinegar, rice vinegar, honey, fresh ground black pepper, ground cayenne pepper, red bell pepper, yellow bell pepper, scallions

Directions:
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =].
Hearty Pizza Sauce


Ingredients:
tomato sauce, brown sugar, pepper, oregano, basil, garlic powder, parsley, cheddar cheese

Directions:
Place Tomato Sauce in saucepan, stir on medium heat.
Add brown sugar, salt, pepper, oregano, and optional garlic powder. Stir for another 3-5 minutes, then remove from stove top. (For cheese users: You may add the shredded cheese in while sauce is simmering on stove for a hidden cheesy taste, recommended when using sauce for pasta. If you would rather have a cheese layer on your pizza, wait until spreading the sauce, and then sprinkle over top.].
Spread it on your pizza dough, mix it in your pasta, or save it in the refridgerator for later. Enjoy!
Cauliflower and Broccoli Tortino ( Frittata)


Ingredients:
eggs, cauliflower, broccoli, garlic clove, onion, mushrooms, cherry tomatoes, black olives, Fontina cheese, anchovies, parsley, marjoram, oregano, salt, olive oil

Directions:
Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain.
Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes.
Add the cherry tomatoes and olives and continue cooking 2 more minutes.
In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper.
Add the onion mixture to the egg mixture and incorporate.
Preheat oven to 180°C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak].
Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes.
Cool to just warm before cutting and serving with a side salad.
Baked Eggplants


Ingredients:
eggplants, table salt, white flour, onion, tomato paste, oregano, garlic cloves, white pepper, tomatoes

Directions:
Wash the eggplants and cut them into slices (approx. ½ cm thick] Then sprinkle them with the table salt and mix them up a little so that each slice has its share of salt from both sides. Leave them to stand for a while so the salt can draw out moisture from the eggplants. You can prepare the minced meat and tomato slices in the meantime (see step3] but it's enough if the eggplants stand a few minutes.
Mix the flour with the coriander, then press the eggplant slices into this, turning them in the flour so they are coated with it. Do not pat the slices dry before flowering them. The moisture will hold the flour in place, turning it into a thin layer of dough that will prevent too much oil from getting into the eggplants (this way they soak up significantly less oil]. Once they are evenly coated with flour, shallow-fry them in regular cooking oil until golden brown. Tip: if you use one hand to lay the moist eggplant into the flour, and one hand to turn and pat it in the flour, it’s less messy as your fingers won’t turn into lumps of dough.
Fry the minced meat and add the finely chopped onion to it before it turns brown so that you can let onion and meat fry together long enough for the onions to be soft.
Add the garlic and stock cube (crumbled] and let it fry, then add the other ingredients and let them heat through. Turn off the heat and cover while you fry the eggplants.
In a deep baking trey, layer the eggplant slices with the mince sauce and finely sliced tomato, starting with a layer of eggplant and placing the tomato slices over each layer of meat, lightly seasoning them with a little salt. End with a layer of tomato.
Place this into the preheated oven under the hot grill for about 15mins.
Serve with rice or Arabic bread. An Indian chutney or pickled line go well with this.
Harvey Wallbanger


Ingredients:
"hazelnut-flavored liqueur"

Directions:
"In a glass with ice, add Smirnoff No.21 Vodka and orange juice. Stir and float liqueur on top. Garnish with orange slice."
Salisbury Steak


Ingredients:
lean ground beef, onion, egg, water, beef bouillon granules, fresh mushrooms

Directions:
Mix in bowl ground beef, 1/4 c of soup, onion, bread crumbs and egg.
Shape into 6 patties.
You can cook these 2 ways. (1] Brown these in a skillet over medium-high heat until patties are brown on both sides.  Remove patties from pan and drain fat.  To pan add remaining soup, water and bouillon.  Add mushrooms if using.  Bring to boil.  Add patties to pan and reduce heat to low.  Cover and cook 20 minutes or until no longer pink, turning occasionally.  These will sometimes break apart when turned.  (2] In a 9x13 pan bake patties for 40 minutes at 350 degrees.  Drain fat from pan.  Mix together remaining soup, water, bouillon and mushrooms if using. Pour over patties and bake another 10 minutes.
Serve over rice or noodles.
This freezes very well.  Cook first, freeze, thaw and reheat in either the microwave or in a skillet.
Ranch Doritos Stuffed Chicken:


Ingredients:
sweet pepper, sweet onion, fresh spinach leaves, chicken breasts, mozzarella cheese, salt, pepper, paprika, garlic powder, poultry seasoning, extra virgin olive oil

Directions:
Filet open chicken breasts, pound to thin.
Sprinkle both sides with seasonings.
Lay on 8 spinach leaves and 1/4 pepper and onion slices on each chicken breast half. Add 1/4 cup shredded mozzarella cheese. Roll and close with a toothpick.
Lightly coat in low fat ranch dressing (or regular ranch] then roll in crushed Doritos.
Place on top of cookie cooking rack on a cookie sheet so chicken doesn't get soggy. For extra crisp, lightly spray with EVOO sprayer and bake 25-30 minutes at 350*.
**Don't forget to remove toothpick before serving**.
Vanilla Rich Chip Cake


Ingredients:
water, eggs, sour cream, vanilla

Directions:
Put cake mix in large bowl.
Add oil, water, eggs, sour cream and vanilla.
Beat until well-blended.
Fold in chocolate chips.
Spray large bundt pan with nonstick cooking spray.  Pour batter into pan.
Bake at 350 degrees for 50 minutes.
Let cool in pan at least 1 hour.
Invert pan onto serving platter to release cake.
Ice if desired with following icing:  3 Tablespoons melted butter mixed with 1/2 teaspoon vanilla, 2-1/2 cups powdered sugar and around 2 tablespoons whipping cream.
Grilled Halibut With Thyme


Ingredients:
halibut steaks, olive oil, chicken broth, scallions, garlic cloves, dried thyme, lemon-pepper seasoning

Directions:
Place fish in a shallow dish.
In a small mixing bowl, combine the rest of the ingredients and mix well.
Pour the mixture over the fish and marinate about 30 minutes at room temperature, or refrigerate, covered, 1-2 hours.
Remove fish from the marinade, reserving marinade.
Put marinade in a saucepan and heat to boiling.
Reduce heat and let simmer until needed.
Place fish on a gas grill over medium heat or on charcoal grill for 4-6 inches from medium coals.
Cook, turning once and basting with heated marinade, 8-12 minutes or until fish flakes easily when tested with a fork.
Serve immediately and discard remaining marinade.
Mexican Breakfast Tostadas With Avocado Pico De Gallo


Ingredients:
corn tortillas, olive oil, cumin, salt, black beans, eggs, milk, butter, avocado, roma tomatoes, fresh lime juice, fresh cilantro

Directions:
To make the tortillas, add 2 tablespoons of vegetable oil in large frying pan. Place over medium-high heat. Add the tortillas one at a time and fry until golden brown and crispy, about 1 minute each side. Use a tong to transfer to paper towl covered plate. Set aside.
Next, heat 2 tablespoons vegetable oil over medium-high heat in the same frying pan used to fry the tortillas. Add the entire package of Simply Potatoes Diced Potato with Onion, diced red pepper, black beans, cumin and salt to pan; stirring to coat potatoes evenly. Cover and cook the potatoes 10 minutes, stirring every 2-3 minutes.
While the potatoes are cooking, combine avocado, diced onion, diced tomatoes, jalapeno pepper, and lime juice together in a medium bowl. Cover and refrigerate until you are ready to serve.
Next, heat a large non-stick frying pan on medium. Add butter to frying pan. Beat eggs and milk together in a medium bowl for about 2 minutes. Add the egg mixture to pan. Once eggs begin to set, stir and fold eggs over until no visible liquid remains. Remove from heat.
Assemble each tostada by topping with the potato black bean mixture, scrambled eggs, avocado pico, and 1 tablespoon of goat cheese. Serve extra potato/black beans on the side. Enjoy!
See's Fudge Candy (The “ Original” Recipe!)


Ingredients:
sugar, chocolate chips, margarine, vanilla, evaporated milk, marshmallow cream

Directions:
Mix 4 1/2 cups sugar with one (1] can evaporated milk.
Boil 7 to 8 minutes, stirring often (rolling boil].
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 teaspoons of vanilla, blend well, pour into buttered pans and chill in refrigerator.
Cut into squares before firm.
This recipe makes about 5 lbs of fudge.
No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!
Artichoke Mushroom Caps


Ingredients:
cream cheese, mayonnaise, parmesan cheese, green onions, fresh mushrooms, olive oil

Directions:
In a mixing bowl, beat cream cheese and mayonnaise until smooth.
Beat in the artichokes, Parmesan cheese and onion.
Lightly spray tops of mushrooms with nonstick cooking spray.
Spoon cheese mixture into mushroom caps.
Combine bread crumbs and oil; sprinkle over mushrooms.
Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender.
Yield: about 2 dozen.
Ribollita - Giada De Laurentiis


Ingredients:
extra virgin olive oil, onion, carrot, pancetta, garlic cloves, salt, fresh ground black pepper, tomato paste, diced tomatoes, frozen spinach, cannellini beans, bay leaf, parmesan cheese, parmesan cheese

Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper.
Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes.
Add tomato paste and stir until dissolved.
Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits.
Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind.
Bring the soup to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, preheat the oven to 350 degrees.
Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes.
Remove from the oven and rub the top of the toasts with the whole garlic clove.
Place the toasts in the serving bowls and ladle the soup over the toasts.
Sprinkle with Parmesan and serve immediately.
Rich Turkey Stock


Ingredients:
turkey parts, water, onion, carrot, celery rib, garlic cloves, kosher salt, fresh ground pepper

Directions:
Preheat the oven to 400°F
In a large roasting pan, roast the turkey parts for 1 1/2 hours, or until well browned and transfer to a large pot.
Set the roasting pan over 2 burners. Add 4 cups of the water and bring to a boil, scraping up the browned bits from the bottom. Add the liquid to the pot.
Add the onion, carrot, celery, garlic, salt and several pinches of pepper to the pot along with the remaining 3 quarts of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer the stock for about 2 1/2 hours. Strain the stock and skim the fat before using or freezing.
Blueberry Corn Muffins


Ingredients:
flour, cornmeal, sugar, baking powder, salt, blueberries, egg, buttermilk, butter, margarine

Directions:
Preheat oven to 425-degrees F.
Grease 12 muffin tins or use paper liners.
Mix first 5 ingredients (flour- salt] in a large bowl.
Stir in blueberries In a small bowl beat egg, buttermilk and butter together with a fork.
Add egg/milk/butter mixture to flour mixture and stir with a wooden spoon until moistened.
Spoon into prepared muffin tins, filling 2/3 full.
Bake for 20-30 minutes or until golden.
Rye Popovers


Ingredients:
unbleached all-purpose flour, salt, milk, butter, eggs

Directions:
Preheat the oven to 450 degrees. Combine the flours with the salt in a medium bowl. Add the milk, butter and eggs and whisk to combine thoroughly.
Pour into well-greased muffin cups or a popover pan. Bake at 450 for 20 minutes, turn oven to 350 degrees and bake 15 minutes longer. (They may be ready to eat after only 25 minutes total cooking time.].
Mexican Drunken Beans
Category: side-dish
By gem

Freshly cooked beans with bacon, ham, tomato, and Mexican beer. A recipe courtesy of my good friend Pepe from Tequila, Jalisco.

Ingredients:
1 pound dry mayocoba beans
2 teaspoons vegetable oil
1  white onion, chopped
4  Roma (plum) tomatoes, chopped
1  serrano chile pepper, minced
½ pound bacon, chopped
2 thick slices fully cooked ham, cut into cubes
1 (12 fluid ounce) can or bottle Mexican beer
1 (7 ounce) can pickled jalapeno pepper slices, undrained
½ bunch fresh cilantro, chopped
1 tablespoon chicken bouillon granules
sea salt to taste

Directions:
Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight. Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes. While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat. Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel. Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain. Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 10 hrs 20 mins
Yields: 8 servings

Calories: 435.3
Fat: 15.9 g
Saturated fat: 5.3 g
Carbohydrates: 41.8 g
Sugars: 2.1 g
Dietary fiber: 16.8 g
Protein: 27.3 g
Cholesterol: 42 mg
Sodium: 1537.2 mg
Quince Jelly


Ingredients:
quinces, caster sugar, lemons, water

Directions:
Wash the quinces, scourer off the down, and then quarter them roughly. Put the cut up quince into a preserving pan with the water and simmer long and slowly until they become soft. It can take over an hour to reduce well.
Strain through a jelly bag overnight (by jelly bag, I mean a tea towel or very fine sieve – whatever you have at your disposal that fits within that criteria will be fine]. Do not force the juice, as it will make it cloudy.
Measure the juice into the preserving pan, and for each 600 mls of juice add  375g caster sugar. Bring juice to simmering point, add the sugar and the strained lemon juice. Dissolve over a very low heat. Boil fast and begin testing for a set after 10 minutes. When soft set is reached, pour into small, sterislised, hot jars and seal.
This jelly stiffens during storage, and looks like a ruby jewel in the jar. It is delicious is served with lamb or boiled or baked pork, or simply as jelly with toast and butter for breakfast.
Mini Pumpernickel Grilled-Cheese and Pickle Sandwiches


Ingredients:
gouda cheese, dill pickles, dill pickle slices, smoked ham, unsalted butter

Directions:
On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham.
Top ham with another slice or two of cheese and cover with a piece of bread.
Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
Cut sandwiches in half diagonally and serve immediately.
Penne Piperade


Ingredients:
penne, extra virgin olive oil, green bell pepper, red bell pepper, yellow bell pepper, onion, garlic, bacon, tomatoes, hot paprika, flat leaf parsley, manchego cheese

Directions:
Cook the penne in at least 4 quarts of rapidly boiling water until al dente,  about 8 minutes.
Drain the pasta in a colander, refresh under cold water, and  drain well again.
Heat the olive oil in a large saute pan, preferably nonstick.
Add the peppers, onion, garlic, and prosciut to and cook over medium heat until  lightly browned, about 5 minutes.
Stir in the tomatoes, paprika, salt and  pepper, and half the parsley.
Cook until the tomatoes yield their juices and the mixture is moist and saucy, about 5 minutes.
Stir in the penne and bring to a  boil.
Correct the seasoning, adding salt or paprika to taste. The mixture should be highly seasoned.
Sprinkle penne with the remaining parsley.
Grate the cheese  on top, if using, and serve at once.
Yellow Rice With Frijoles and Salchicha


Ingredients:
olive oil, black beans, parboiled rice, tomatoes, salt, water

Directions:
Add oil to saute pan and heat on medium-low heat.
Chop onions and tomatoes.
Add onions and tomatoes to the hot oil, cook until vegetables become watery.
Add the rice to the vegetables and heat rice for about 1 minute to toast it - toasting rice is a secret that keeps it from getting soggy when it cooks in water.
Once rice is toasted, add your water and seasoning.
After about 10-12 minutes of the rice cooking, add your beans and pre-cooked sausage.
Continue to cook everything until rice is tender and no longer hard.
Once rice is close to desired tenderness and most of water dissolved, turn off heat and let things continue to cook in pot.
Serve hot and enjoy.
Down below are a few pictures of my cooking process:  And to view my other rice recipes, please see the following:  Arroz Curtido, Spanish Rice, Arroz Con Leche.
See my post for pictures of the cooking process, link below.
http://www.postresdelacipota.com/2016/09/yellow-rice-with-beans-and-salchicha.html.
Pub-Style Vegetarian Chili
Category: soups-stews-and-chili
By sanzoe

A spicy but flavorful chili recipe. Trust me, you won't miss the meat! We love to pair this with one of our favorite microbrews.

Ingredients:
⅓ cup olive oil
2 cups sliced fresh mushrooms
1 cup finely chopped onion
1 cup chopped carrot
¾ cup chopped green bell pepper
¼ cup chopped celery
1 tablespoon minced garlic
1 tablespoon chili powder, or more to taste
1 tablespoon ground cumin
1 ⅛ teaspoons salt
¾ teaspoon ground black pepper
¾ teaspoon dried basil
¾ teaspoon dried oregano
1 (28 ounce) can whole peeled tomatoes with juice
3 cups black beans, undrained
½ (6 ounce) can tomato paste
¼ cup red wine
¾ teaspoon hot pepper sauce (such as Tabasco®)
2 cups water

Directions:
Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 8 servings

Calories: 223.6
Fat: 10 g
Saturated fat: 1.4 g
Carbohydrates: 27.2 g
Sugars: 6.1 g
Dietary fiber: 9.5 g
Protein: 8.1 g
Sodium: 929.5 mg