xiaoxl/recipe_data huggingface dataset:
Fried Green Tomato BLT With Sweet Basil Mayo


Ingredients:
fresh basil leaf, mayonnaise, fresh lemon juice, Dijon mustard, cracked black pepper, pancetta, arugula, cracked black pepper, egg, buttermilk, baking powder, baking soda, cornmeal, kosher salt, cayenne pepper, green tomatoes

Directions:
For the mayo:
In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside.
For the sandwich:
Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich.
For the tomatoes:
In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices.
To assemble the sandwich:
Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.
Chickpea and Mushroom Vegeroni Bow Ties.


Ingredients:
bow tie pasta, mushrooms, zucchini, anchovy, chickpeas, tomatoes, spring onion, parmesan cheese, fresh parsley

Directions:
Place pasta in a large pot of boiling, salted water and cook until al dente, then drain.
Meanwhile, heat a small non-stick pan and pan fry the muchrooms, zucchini and anchovies for 5 minutes until soft.  Add the chickpeas and tomatoes and simmer for 15 minutes.  Add spring onions, parmesan cheese and parsley.
Toss the drained pasta with the tomato mixture and serve in a large serving bowl.  Garnish with more chopped parsley and a sprinkling of black pepper if desired.
Dewberry Jelly


Ingredients:
"sugar"

Directions:
Place berries in large boiler with enough water to almost cover berries.
Bring to a boil, turn down, and simmer berries for 5 to 10 minutes.
Allow to cool slightly, then pour through fine sieve type strainer and allow to drain overnight (this time can be shortened, but I love for it to strain a long time in order to get all of the juice out of the berries].
You should now have 3 3/4 cups juice (if necessary you can add up to 1/2 cup of water to give you a full 3 3/4 cups].
Place the juice in a large boiler with the package of pectin and bring to a full rolling boil (one that cannot be stirred down].
Stir often.
While this is coming up to a boil, measure sugar into a bowl.
When the juice is at a full rolling boil, add the sugar quickly and stir constantly.
Bring back to a full rolling boil and cook for exactly 1 minute, stirring constantly.
Remove from heat and ladle into jars that have been prepared and sterilized.
Wipe rims of jars with damp, clean rag and place lids and rings on jars.
Process in a water bath for 10 minutes.
Grilled Chicken Tacos Alambres


Ingredients:
fresh lime juice, dried ancho chile powder, garlic, kosher salt, Mexican oregano, fresh ground black pepper, boneless skinless chicken breasts, bacon, poblano chile, onion, fresh cilantro, lime, juice of, kosher salt, cheese, monterey jack pepper cheese

Directions:
Marinate the chicken: Mix lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in oil.
Place chicken in a large ziploc, add marinade, and refrigerate for no longer than 1 1/2 hours.
Make the filling: Prepare a medium hot charcoal fire, or place a large, heavy skillet over medium-high heat for 2 minutes.
Remove chicken from marinade, allowing excess to drip off.
Grill chicken (if searing in skillet, use 1 Tablespoon oil], flipping after about 4 minutes, until it's just firm to the touch and cooked, through, about 9 minutes total.
Let cool, then chop into fine pieces.
Heat skillet over medium heat, adding 1 Tablespoon of oil and the bacon.
Cook, stirring frequently, until bacon just begins to brown.
Turn to medium-high, add chiles and onions.
Cook, stirring frequently, until they begin to soften.
Add chopped chicken, cilantro, and lime juice, stirring constantly until chicken is hot.
Taste, and adjust seasoning with salt.
Sprinkle grated cheese over the top, remove pan from heat, and allow cheese to melt.
Serve with soft tacos, salsa, etc.
Zucchini Con Grana Padanao (Layered Zucchini With Grana Padano)


Ingredients:
onions, garlic cloves, olive oil, olive oil, zucchini, pancetta, rosemary, thyme, parmesan cheese

Directions:
Preheat the oven to 170°C.
Add olive oil to pan and once it is heated, sauté the onions and garlic until they have softened, then place them in a large ovenproof dish.
Cut the top and bottom from each of the zucchini, slice them lengthways and place them, slightly overlapping the slices, on top of the onions and garlic; layer the pancetta on top of the zucchini.
Process the bread, rosemary and grana padano (or parmesan] in a food processor; when combined, sprinkle the mixture over the zucchini and pancetta.
Drizzle a little oil over the top layer of the dish and bake for about 25 minutes.
Serve warm.
Sorbetes (Filipino 'dirty' Ice Cream)


Ingredients:
powdered milk, coconut milk, evaporated milk, sugar, cornstarch

Directions:
Mix all ingredients using mixer (or egg beater] until the consistency is foamy.
Pour in a stainless steel pan or boiler. Let boil for 15 minutes to kill any microbes or bacteria. Set aside to cool.
Put desired flavoring (artificial flavors]: vanilla, lemon or kalamansi (can be obtain from peels], chocolate, coffee, nuts, cashew and others. You can also use real fruit flavors like mango, ube, macapuno, cheese, etc.
Put into freezer for half an hour or until half-frozen.
Remove from freezer and mix again (with big wooden spon or egg beater] until the consistency becomes a thick mass.
Transfer it in round stainless container. Cover, put it in wooden push cart. Put lots of crushed ice and salt between the container. You can use dry ice as an alternative.
Let set for 20 minutes, at which point the ice cream should harden enough.
Chilled Lentil Salad with Spicy Vinaigrette


Ingredients:
water, salt, dried lentils, olive oil, white wine vinegar, ground cumin, ground coriander, cayenne, salt

Directions:
In a large pot, bring the water and salt to a boil; add the lentils, reduce the heat to medium-low and cook for 30 minutes or until the lentils are tender but not overcooked; drain.
In a colander, rinse the cooked lentils under cold water until slightly cool, then place them in a bowl.
Whisk together the remaining ingredients; pour over the lentils and combine well.
Chill for 1 to 2 hours and serve cold.
Butter Cream Shot


Ingredients:
character(0]

Directions:
"Fill glass with cream and pour the schnapps on top."
Lemon-Balsamic Vinaigrette


Ingredients:
fresh lemon juice, salt, fresh ground pepper, garlic clove, extra virgin olive oil

Directions:
Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream.
Serve or store refrigerated for up to 1 week.
Slow Cooker Borscht
Category: soups-stews-and-chili
By DAVISAM1

The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night.  One of my family's ultimate winter comfort foods.

Ingredients:
1 pound beef stew meat, cut into 1/2 inch pieces
4  beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2  potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch pieces
1  onion, chopped
3 cloves garlic, minced
2 cups beef broth, or more
1 (6 ounce) can tomato paste
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 ½ teaspoons dried dill weed
1 tablespoon dried parsley
1  bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups shredded green cabbage
1 cup sour cream, as garnish

Directions:
Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed. Cover and cook on Low for 8 1/2 hours, or High for 4 hours. Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

Prep time: 30 mins
Cook time: 9 hrs
Total time: 9 hrs 30 mins
Yields: 8 servings

Calories: 345
Fat: 17.5 g
Saturated fat: 8.3 g
Carbohydrates: 33.2 g
Sugars: 15.3 g
Dietary fiber: 5.6 g
Protein: 16.2 g
Cholesterol: 50.6 mg
Sodium: 897.3 mg
Greek Dip


Ingredients:
feta cheese, parmesan cheese, cream cheese, sun-dried tomato pesto

Directions:
In a food processor or blender, blend the feta cheese, parmesan cheese, cream cheese and pesto until it is well mixed and smooth.
If it looks too thick you can add the milk.
Chill for at least 1 hour.
Serve.
Grandma's Irish Soda Bread


Ingredients:
all-purpose flour, baking powder, salt, sugar, eggs, vegetable shortening, milk, raisins, caraway seed

Directions:
Preheat oven to 350 degrees F. Sift together flour, baking powder, salt and sugar in large bowl.
Mix in raisins and caraway seeds (optional]. Melt shortening. Beat eggs and combine with milk.
Mix liquids with dry mixture. Knead on well-floured surface. Shape into a round loaf and place in floured iron skillet.
Mark an “X” (lightly score] across the top using a sharp knife. Bake at 350 degrees for 50 minutes. Cool on wire rack.
Light Chili Mac Skillet Supper


Ingredients:
onion, red kidney beans, tomato sauce, diced tomatoes, elbow macaroni, green bell pepper, water, chili powder, garlic powder, low-fat cheddar cheese

Directions:
In a large skillet cook meat aond onion until done.
Drain fat and stir in kidney beans, tomato sauce, undrained tomatoes, uncooked macaroni, green pepper, water, chili powder, and garlic powder.
Bring to a boil, reduce heat, cover and simmer 20 minutes, stirring often.
Remove skillet from heat and sprinkle with cheese.
Cover to melt cheese and serve.
Butterscotch Refrigerator Cookies


Ingredients:
flour, salt, cinnamon, baking soda, shortening, butter, brown sugar, eggs, warm water, vanilla extract

Directions:
Sift flour, salt, cinnamon, and soda together.
Cream shortening and butter; gradually add sugar; beat til light.  Add eggs, water, and vanilla; mix well.
Combine dry ingredients and creamed mixture.  Add nuts.
Shape dough into rolls 2 inches in diameter.  Wrap tightly in waxed paper.  Chill thoroughly -- overnight for best results.
May be frozen at this point.
(Or pack in frozen fruit juice cans and chill thoroughly.  Detach bottom of can; push dough out to slice].
Bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees] 10 to 12 minutes.
Cool on racks.
Curried Cauliflower and Spinach


Ingredients:
cauliflower, mustard seeds, cumin, garlic cloves, onion, green chili pepper, fresh spinach, fresh cilantro

Directions:
Heat the oil in a large pan. Add the mustard seeds and cook until the begin to pop.
Stir in the remaining spices, garlic, onion and chili and cook for 2-3 minutes, stirring.
Add the cauliflower, spinach, vegetable stock, cilantro and cook over gentle heat for 15 minutes or until the cauliflower is tender. Serve at once.
Roasted Red Bell Pepper Soup
Category: soups-stews-and-chili
By skaught

A delicious, creamy textured soup without the cream. The secret is in the beans! This soup is an all time favorite in my family. Serve hot or cold with a dollop of sour cream, or goat cheese. Sprinkle with some chopped watercress.

Ingredients:
3  red bell peppers
1  onion, chopped
1 tablespoon minced garlic
1 tablespoon olive oil
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
salt and pepper to taste

Directions:
Preheat oven to broil. Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside. In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes. Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

Yields: 6 servings

Calories: 216.4
Fat: 3.2 g
Saturated fat: 0.4 g
Carbohydrates: 36 g
Sugars: 4.2 g
Dietary fiber: 8.3 g
Protein: 11.6 g
Cholesterol: 3 mg
Sodium: 590.4 mg
Simple Cheesecake


Ingredients:
cream cheese, granulated sugar, sour cream, eggs, graham cracker pie crust, fresh strawberries, Jello gelatin

Directions:
Mix cream cheese, sugar, sour cream and eggs., Pour into pie shell., Bake at 350°F for 25 minutes or till a 3 inch circle in center jiggles., Cool 3 hours or overnight., Serve with desired topping.  Lemon Jello is especially pretty.
Creamy Italian Salad Dressing


Ingredients:
red wine vinegar, salt, black pepper, olive oil, garlic, sour cream, parmesan cheese

Directions:
"Place all ingredients in blender and mix on high for about 30 seconds."
Chinese Roast Pork Panini


Ingredients:
onion, hoisin sauce, honey, soy sauce

Directions:
Preheat the oven to 450°F  Season the pork with salt and pepper.  Heat a heavy, mdeium ovenproof skillet over medium-high heat.  Add 1 tablespoon oil, then the pork; cook, turning, until browned, about 2 minutes.  Transfer to the oven and roast until a thermometer registers 150­, about 10 minutes.  Transfer to a cutting board and let rest for 10 minutes; cut into 1/2 inch cubes.
In a small skillet, heat the remaining 1 tablespoon oil over medium heat.  Add the onion and cook, stirring, until softened, about 8 minutes.
In a large bowl, whisk together the hoisin sauce, honey, sesame oil and soy sauce.  Stir in the onion and the pork and its juices.
Preheat a panini press.  Divide the pork mixture evenly among the roll bottoms, then cover with the tops.  Working in batches if necessary, grill until browned and crisp.
Choros a La Chalaca


Ingredients:
mussels, tomatoes, cilantro, red onion, msg, limes, juice of

Directions:
Place the can of aji amarillos with their juices in a blender and puree for 1 minutes.
Place the tomatoes, onions, cilantro, and blended aji's in a large bowl.
Add the msg and the lime juice.
Place the mussels on a half shell on a serving platter and top each with one tablespoon of the Aji mixture.
Serve with a nice cold beer and enjoy!
Absolutely Best Brownies


Ingredients:
butter, sugar, eggs, vanilla, salt, self-rising flour, walnuts

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 9 x 9-inch pan.
In a bowl, beat together the butter and sugar.
Add eggs and vanilla. Mix well.
Combine the cocoa, salt, and flour together; stir into the sugar mixture.
Stir in the walnuts.
Spread evenly into prepared pan.
Bake for 25 to 30 minutes or until firm.
Rich Roll Cookies


Ingredients:
butter, sugar, egg, vanilla extract, salt

Directions:
Cream together butter and sugar.  Beat in egg and extract.  Combine and add flour and salt.
Wrap dough well and chill or freeze until you are able to handle it easily.  Can also make day ahead and place in fridge wrapped in plastic wrap.
To bake: Preheat oven to 350.  Roll out and cut with cookie cutters.  Place on either a greased cookie sheet or one lined with a silpat liner or parchment paper.  Bake 8-10 minutes for thin cookies or 15 minutes+ for thick cookies or cookies on a stick.  When they are lightly browned, they are ready.  Cool on pan for 1-2 minutes, transfer to a cooling rack to cool completely before decorating.  Use your favorite icing recipe.
Spicy Bay Scallop Rice Bowl


Ingredients:
mayonnaise, ketchup, sugar, garlic powder, onion powder, cayenne powder, bay scallops, cooked rice, avocado, tomatoes, cucumber, edamame, carrot

Directions:
Make Rice.  And set aside.
Preheat oven to 425 Degrees F.
Spicy Sauce: Whisk together the first 8 ingredients.  Add more or less Sriracha  to your preferred heat level.
Place the Scallops into a baking dish and add 1/2 cup of the Spicy Sauce.  Mix well and spread scallops and spead evenly into one layer.
Bake Scallops for 10 to 12 minutes, until the top is just starting to brown and sizzling and the scallops are barely done. (5-7 minutes in Convection Oven].  BARELY DONE is the important part --  you don't want Scallops like rubber.
Assemble:  Add 1/2 Cup Rice to each bowl, top with your choice of toppings, scallops, and garnish with remaining Spicy Sauce, Sriracha and Soy Sauce to Taste.
Green Beans with Sesame & Garlic


Ingredients:
green beans, garlic, sesame seeds, salt, soy sauce

Directions:
Cook beans 4 minutes, transfer to ice water to stop cooking.
Drain and dry.
This can be done up to 8 hours in advance- store in fridge.
Heat peanut oil in wok over high heat.
Add garlic and stir fry until golden, about a minute.
Transfer to paper towel to drain.
Add green beans, salt and sesame seeds to the wok.
Stir fry 3-4 minutes, pressing beans against side of pan so they char in places.
Combine sesame oil and soy sauce.
Add to pan along with the garlic from earlier.
Heat through (less than a minute] and serve.
These are great hot, room temperature, and even cold.
Grilled Feta Cheese Appetizer


Ingredients:
olive oil, onions, feta cheese, garlic clove, green bell pepper, red bell pepper, fresh oregano, dried oregano, fresh ground black pepper

Directions:
Oil a 14 inch long piece of heavy duty aluminum foil., Place onion slices in center of French Bread slices on the foil., Slice Feta into 24 pieces, place on top of onions and sprinkle with garlic., Add bell peppers and sprinkle with oregano and black pepper., Fold up foil and seal edges., Grill covered 30 minutes turning once or bake at 350°F.
Chocolate Hazelnut Cigars
Category: desserts
By CupcakeSparkles11

Chocolate-hazelnut spread is rolled in phyllo dough and baked.

Ingredients:
1 (8 ounce) package phyllo dough, thawed if frozen
½ cup melted butter
½ (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place one sheet of phyllo dough on a work surface. Brush half the sheet with butter; fold sheet over. Spread about 1 tablespoon chocolate-hazelnut spread in a 1/2-inch strip 1 inch from the bottom and sides of the folded phyllo. Spread butter over remaining dough surface. Fold the sides of the phyllo dough over the ends of the chocolate layer, and roll into a cigar shape, starting from the bottom. Place on a baking sheet. Repeat with remaining phyllo, butter, and chocolate-hazelnut spread. Bake in the preheated oven until golden brown, about 10 minutes.

Prep time: 1 hr
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 25 cigars

Calories: 96.9
Fat: 6.3 g
Saturated fat: 2.7 g
Carbohydrates: 9.2 g
Sugars: 4 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 9.8 mg
Sodium: 76.5 mg
Beef Enchiladas with Homemade Sauce
Category: world-cuisine
By Heather Marie

Beef enchiladas with homemade sauce. Top with black olives, mashed avocado, and fresh cilantro!

Ingredients:
3 tablespoons vegetable oil
1 tablespoon all-purpose flour
2 tablespoons chili powder, or more to taste
2 cups chicken stock
1 (6 ounce) can tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ teaspoon salt
cooking spray
1 pound ground beef
1 teaspoon extra-virgin olive oil
1  onion, diced
2 (4 ounce) cans fire-roasted diced green chiles
½  green bell pepper, diced
1 (15 ounce) can black beans, rinsed and drained
8  low-carb high-fiber tortillas (such as La Tortilla Factory®)
1 (8 ounce) package shredded low-fat Mexican cheese blend

Directions:
Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder  and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes. Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend. Bake in the preheated oven until cheese is melted, about 20 minutes.

Prep time: 15 mins
Cook time: 52 mins
Total time: 1 hr 7 mins
Yields: 4 servings

Calories: 815
Fat: 44.5 g
Saturated fat: 15.3 g
Carbohydrates: 62.2 g
Sugars: 10.9 g
Dietary fiber: 15.9 g
Protein: 48.7 g
Cholesterol: 112.6 mg
Sodium: 2560.1 mg
Farm House Omelet


Ingredients:
jumbo eggs, fine sea salt, white pepper, heavy cream, unsalted butter, yellow bell pepper, red bell pepper, ham, fresh chives, fresh cilantro, fresh parsley, fresh thyme, mild cheddar cheese, plum, cherries

Directions:
In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push eggs to the center using a rubber spatula.
Add bacon bits, peppers, onion, ham and fresh herbs. Cook 2-3 minutes or until eggs set-up and flip omelet over.
Flip omelet over and add 2-tablespoons grated cheaddar cheese, cook until cheese melts. Carefully remove omelet from pan by folding in half and placing on a warm serving plate.
Sprinkle remaing grated cheddar cheese over omelet.
Garnish plate with Hickory Smoked Bacon, a sliced Fresh Plum and a Fresh Cherries.
Olive-Onion Cheese Bread


Ingredients:
mozzarella cheese, butter, mayonnaise, green onions, mushroom stems and pieces

Directions:
Combine first 6 ingredients in a large bowl., Cut bread in half lengthwise., Place on baking sheet., Spread both halves with cheese mixture., Bake 350 F for 15 - 20 minutes till cheese melts., Cut each half into 8 slices.
Salisbury Steak


Ingredients:
lean ground beef, onions, milk, salt, pepper, fresh mushrooms, water

Directions:
In a bowl, combine the beef, egg white, onion, crumbs, milk,horseradish,  salt and pepper.
Shape into 4 oval patties.  Fry in a skillet over medium heat for 10-12 minutes or until cooked through, turning once.
Remove patties and keep warm.
Add gravy, mushrooms and water to skillet; heat for 3-5 minutes.  Serve over patties and noodles if desired.
Serves 4.