xiaoxl/recipe_data huggingface dataset:
Ian's Potato-Vegetable Soup
Category: soups-stews-and-chili
By Ian Riesterer

One day I heard my mom talking about soup and my mouth started to water.  Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out.  When it was finished I was amazed, what a great soup!

Ingredients:
2 ½ cups water
2  potatoes, peeled and cubed
1 tablespoon salt, or to taste
1  carrot, chopped
1 stalk celery, chopped
¼  onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
½ cup frozen mixed vegetables
1 (10.75 ounce) can  condensed cream of celery soup
¼ tablespoon dried parsley
½ teaspoon onion powder
ground black pepper to taste

Directions:
In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon.  Mix together and cook until all vegetables are soft. Add cream of celery soup and season with parsley, onion powder and pepper.  If you desire a thinner type of soup you may want to add 1/2 cup of water. Heat soup through, stirring occasionally, and serve.

Yields: 4 to 6 servings

Calories: 154.5
Fat: 5.7 g
Saturated fat: 1.1 g
Carbohydrates: 23.6 g
Sugars: 2.6 g
Dietary fiber: 3.5 g
Protein: 3.5 g
Cholesterol: 6.7 mg
Sodium: 2058.6 mg
Middle East Spice Rub


Ingredients:
sesame seeds, lemon rind, ground coriander, ground cumin, salt, cayenne pepper, garlic

Directions:
In small bowl, stir together sesame seeds, lemon rind, coriander, cumin, salt ; and cayenne pepper.
When using:.
For every 1 lbs of boneless / 2 lbs of bone-in meats mix 2 tbsp rub, 1 tbsp vegetable oil, 1 clove garlic or more. Spread on meat and let sit for 10 min.
My Very Best Alfredo


Ingredients:
butter, fresh parmesan cheese, heavy whipping cream, garlic cloves, white pepper

Directions:
Sauté garlic in butter until soft., Add cream and bring to a boil., Slowly add Parmesan, allowing to melt., Season to taste with white pepper., Toss with pasta and serve with garlic toast.
Layered Fruit Salad


Ingredients:
strawberry, banana, sour cream, pineapple chunk

Directions:
Layer half each of strawberries and bananas in a small serving dish; lightly spread with one-fourth of the sour cream.
Top with half the pineapple and one-fourth of the sour cream.
Repeat procedure with remaining ingredients.
Caper Mayonnaise


Ingredients:
mayonnaise, capers, lemon peel

Directions:
Stir the capers and lemon peel into the mayonnaise., Stir well., Enjoy!
Zing-a-Ding-Ding Spaghetti with Albacore Tuna
Category: seafood
By REBECCA70111

I came up with this simple and easy recipe with stuff I had around the house. I was very pleased with the outcome. A quick fix for a zingy and flavorful dish. If you want to add a little more Italian cheesy flare to it, try tossing the pasta with 3/4 cup each shredded Asiago & Fontina cheeses. Enjoy.

Ingredients:
⅓ cup olive oil, divided
⅓ cup finely chopped red onion
3 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
1 teaspoon dried oregano
1 pinch dried thyme
2 (5 ounce) cans tuna, drained
⅓ cup white wine
½  lemon, juiced
1 (16 ounce) package angel hair pasta
⅓ cup grated Parmesan cheese

Directions:
Heat 1 tablespoon oil in a skillet over medium heat. Place onion, garlic, and tomatoes in the skillet, and season with oregano and thyme. Cook and stir 5 minutes, until onion is tender. Mix in tuna, wine, lemon juice, and remaining olive oil. Continue cooking 10 minutes, stirring occasionally. Bring a large pot of lightly salted water to a boil. Add angel hair pasta. Cook for 3 to 4 minutes, until al dente. Drain, and transfer to a bowl. Toss the cooked pasta with Parmesan cheese. Top with the skillet mixture to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 Servings

Calories: 317.5
Fat: 11.9 g
Saturated fat: 1.9 g
Carbohydrates: 35.8 g
Sugars: 3.2 g
Dietary fiber: 2.8 g
Protein: 16 g
Cholesterol: 12.4 mg
Sodium: 291.5 mg
Ultimate Irish Cream Chocolate Mousse
Category: desserts
By destructor

A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.

Ingredients:
4 ounces dark chocolate, chopped
3  eggs, separated
1 tablespoon Irish cream liqueur
1 cup whipped cream
chocolate shavings

Directions:
Melt the dark chocolate in a small saucepan over low heat. Remove from heat and allow to cool. In a bowl, beat the egg yolks and stir in the melted chocolate and Irish cream. Fold in 1/2 of the whipped cream. In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the chocolate mixture. Pour the mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 457.9
Fat: 36.7 g
Saturated fat: 21.5 g
Carbohydrates: 22.9 g
Sugars: 17.4 g
Dietary fiber: 2.3 g
Protein: 8.2 g
Cholesterol: 223.4 mg
Sodium: 80.9 mg
Oat Crusted Fish
Category: seafood
By Anonymous

Another way to enjoy your deep-fried fish. I think it is traditionally Scottish. Try it for a change. Serve warm with chips and lemon or salad.

Ingredients:
vegetable oil for frying
1  egg, beaten
⅓ cup milk
4 (6 ounce) fillets cod
2 tablespoons all-purpose flour for coating
2 cups quick-cooking oats
salt and pepper to taste

Directions:
Warm oil in a large skillet over medium-high heat. In a bowl, whisk together egg and milk. Coat cod fillets with flour; shake off excess. Dip cod in egg mixture; allow excess to drip off. Coat cod with oats. Place fish one at a time in hot oil; fry about 2 1/2 minutes, then turn over, and fry about 2 1/2 minutes more. Remove to paper towels. Season to taste with salt and pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 764.3
Fat: 21.9 g
Saturated fat: 4 g
Carbohydrates: 62.9 g
Sugars: 2.9 g
Dietary fiber: 8.4 g
Protein: 75.8 g
Cholesterol: 240.7 mg
Sodium: 238.1 mg
Bloomin’ Vegan Pull Apart Pretzel Crisps


Ingredients:
marinated artichoke, pesto sauce, peppadew peppers, mozzarella cheese

Directions:
Place 9 Pretzel Crisps® in a single layer around the outside edge of an 8-inch pizza stone or ovenproof dish. Fill the center with the remaining Pretzel Crisps®. Top crisps evenly with garlic and artichoke pieces.
Place small dollops of lemon hummus and pesto over crisps and then sprinkle with Peppadew peppers and vegan alternative mozzarella. Bake at 350 for 10 minutes or until lightly browned. Remove from oven and serve warm.
How To: Make Sunny Side up Eggs


Ingredients:
egg, butter, margarine, salt, pepper

Directions:
Add oil, butter, or margarine to thoroughly-heated pan; spread with a spatula.
Crack egg on a flat surface to avoid tiny shell pieces breaking apart and sticking to the egg white and add egg to pan (slip egg into a saucer first if you have trouble keeping the yolk from breaking]; cover immediately.
Turn off heat after one minute - take off of stove if using an electrical stove; leave covered until egg white around yolk is opaque white - usually 3-5 minutes, depending on your pan's ability to retain heat.  Uncover, add salt (might not be needed if salted butter or margarine was used] and pepper to taste, carefully run spatula under egg, and serve.
Quick and Easy Ham with Sweet Potatoes
Category: main-dish
By Dog Lovin' Mama

I love to eat ham and sweet potatoes all year round.  I came up with this easy ham and sweet potato dish that also makes clean up a breeze.  Serve with a vegetable and/or side salad and rolls and you will have a complete, satisfying meal.

Ingredients:
2  ham steaks
¼ cup packed brown sugar
1 (8 ounce) can crushed pineapple, drained
1 (15 ounce) can sweet potatoes, drained
1 cup miniature marshmallows

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet. Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 2 servings

Calories: 511.4
Fat: 2.5 g
Saturated fat: 0.6 g
Carbohydrates: 110.5 g
Sugars: 68.2 g
Dietary fiber: 4.7 g
Protein: 13.3 g
Cholesterol: 27.4 mg
Sodium: 859.3 mg
Peach-Cinnamon Muffins
Category: uncategorized
By EatAndRun

Choose your favorite extract, spice, and fruit to make nutritious muffins with the ingredients you have on hand.

Ingredients:
2 medium ripe bananas, mashed
¾ cup packed brown sugar
⅓ cup unsweetened applesauce
1 large egg, lightly beaten
1 teaspoon almond extract
1 cup whole wheat flour
2 teaspoons baking powder
1 ¼ teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
1 cup quick-cooking oats
1 cup diced fresh peaches

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups. Stir together bananas, brown sugar, applesauce, egg, and almond extract in a large bowl. Sift together flour, baking powder, salt, cinnamon, and baking soda in another bowl. Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in peaches. Spoon batter evenly into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

Prep time: 10 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 142.9
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 31.7 g
Sugars: 17.3 g
Dietary fiber: 2.6 g
Protein: 3 g
Cholesterol: 15.5 mg
Sodium: 387.3 mg
Huevos Rancheros


Ingredients:
onion, green pepper, garlic cloves, salsa, diced green chilies, black olives, avocado, corn tortillas, eggs, monterey jack pepper cheese, sour cream

Directions:
Heat vegetable oil in a large skillet over medium-high heat.
Add onion, bell pepper and garlic to skillet cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender and onion is slightly golden.
Add salsa, chilies, and olives.
Bring to a boil.
Remove from heat add jalapenos and avocado; keep warm.
Fry tortillas in oil just until tender, cover and keep warm.
Fry eggs.
To assemble place 1 tortilla on warm plate.
Top with some sauce, then 2 fried eggs.
sprinkle shredded cheese top with tablespoon sour cream.
Kheer


Ingredients:
basmati rice, water, milk, green cardamom pods, sugar, ground cardamom, ground nutmeg, rose water

Directions:
Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
Remove from the heat. Sprinkle with the rose water.
Serve warm or chilled in dessert bowls.
Pasta With Citrus Cream Sauce


Ingredients:
heavy cream, cognac, dry sherry, lemon, zest of, orange, zest of, coarse sea salt, of fresh mint, fresh basil, linguine, parmigiano-reggiano cheese

Directions:
In a skillet over med-low heat, warm the cream.
Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
Add in the mint and basil.
Toss the hot, drained pasta with the sauce and grated cheese.
Serve immediately.
Spicy Baked Tofu and Spinach Wrap
Category: main-dish
By Jessica Shiotelis

Fast and easy. As a college student, I love being able to whip up my own spicy wraps that are relatively healthy and don't break my budget. And it has fewer calories than five wings! Dip wraps in ranch dressing, if desired.

Ingredients:
cooking spray
1 (12 fluid ounce) bottle Buffalo wing sauce (such as Frank's®), or to taste
1 (12 ounce) package extra-firm tofu, cut into cubes
4 slices Swiss cheese
4  honey-wheat tortillas
5  Campari tomatoes, sliced
1 cup fresh spinach, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray. Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature. Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray. Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more. Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds. Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 wraps

Calories: 373.6
Fat: 15.3 g
Saturated fat: 5.8 g
Carbohydrates: 48.7 g
Sugars: 5.6 g
Dietary fiber: 5.1 g
Protein: 22.5 g
Cholesterol: 26.1 mg
Sodium: 2261.1 mg
South Beach Shrimp Louis


Ingredients:
baby shrimp, medium shrimp, salt, lettuce leaf, garbanzo beans, tomatoes, eggs, lemons, black olives, green bell peppers, mayonnaise, chili sauce, onion, fresh parsley, salt, pepper, heavy cream, heavy cream, Worcestershire sauce, Tabasco sauce

Directions:
To make the shrimp:
Drop the shrimp into boiling water flavored witha little salt and lime juice. Cook til just pink, usually 1-2 minute Drain and cool slightly; shell and devein. Place in a bowl; cover with plastic wrap and chill.
Arrange lettuce leaves to cover two large dinner plates (at Joe's, this is made on large oval plate]. Place a mound of shrimp on one side and a mound of garbanzo beans on the other. Place tomato slices in the four "corners" of the plate. Cut the eggs lengthwise in quarters and place a quarter next to each tomato slice. Place a lemon half at the end of each plate and 2 olives at the top and bottom. Place the green pepper rings at the edges. Cover and chill if not serving immediately.
To make the Louis dressing:
Combine the mayonnaise, chili sauce, grated onion, parsley, salt, black pepper, cream, Worcestershire sauce, and Tabasco sauce. Stir until blended. Chill, covered, until serving time. If too thick, stir in a little more cream. Serve dressing in a small sauce-boat beside the shrimp.
This is a good-looking plate. The Louis dressing can be used for other cold seafood, too. Louis dressing contains a large amount of mayonnaise, but is not a problem if used as a dip. Don't eat it like soup!
Spicy Steamed Shrimp
Category: seafood
By Wendi

Messy, but worth the extra napkins!

Ingredients:
1 quart water
1 pound tiger prawns with shell
3 ounces Old Bay (tm) Seasoning
1 (12 ounce) jar cocktail sauce

Directions:
In a large pot, bring 1 quart of water to a boil. Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp.  Remove some water if necessary. Season the shrimp with   seasoning. Steam shrimp until pink. Eat by removing shells as you go and dipping in cocktail sauce.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 servings

Calories: 367.7
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 38.8 g
Sugars: 23.4 g
Dietary fiber: 7 g
Protein: 41.1 g
Cholesterol: 345.1 mg
Sodium: 7350.2 mg
Spicy Potatoes and Scrambled Eggs
Category: breakfast-and-brunch
By Anju

Spicy fried potatoes and a classic egg scramble combine to make a hearty and zesty breakfast.

Ingredients:
2  potatoes, scrubbed
4 tablespoons vegetable oil, divided
3  eggs
salt and pepper to taste
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
½ teaspoon chili powder
½ teaspoon salt

Directions:
Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking.  Set potatoes aside. Add 2 tablespoons oil to skillet and scramble 3 eggs.  Add salt and pepper to taste. Keep warm until potatoes are ready. In another skillet, heat 2 tablespoons oil until hot.  Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 to 4 servings

Calories: 209.3
Fat: 17.5 g
Saturated fat: 3.3 g
Carbohydrates: 8.2 g
Sugars: 0.6 g
Dietary fiber: 1.5 g
Protein: 5.5 g
Cholesterol: 139.5 mg
Sodium: 350.5 mg
Broccoli Supreme


Ingredients:
fresh broccoli, fresh mushrooms, onion, butter, flour, milk, salt, pepper, cooked rice, soy sauce

Directions:
Cook broccoli, 5 minutes, drain and set aside. Saute mushrooms and onion in 2 tablespoons butter until onion is tender; set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Add salt, pepper and cheese; stir until cheese melts. Stir in mushroom mixture.
Place broccoli in a lightly greased 1 1/2 quart casserole. Top with sauce, and bake at 350 for 25 minutes. Serve over rice; sprinkle with soy sauce.
Guilt Free Chocolate Mug-Sugar-Free, Fat-Free, Flourless


Ingredients:
sugar substitute, skim milk, plain nonfat yogurt, chocolate

Directions:
Mix ingredients in mug.
Top (swirl-like motion] with syrup-Be generous!.
Microwave on high for 5 minutes. Cool.   Enjoy a fudgy pudding like dessert! Yummy!
Big Daddy's Carolina Style Barbecue Sauce


Ingredients:
prepared yellow mustard, sugar, light brown sugar, cider vinegar, water, chili powder, black pepper, cayenne, soy sauce, butter, liquid smoke

Directions:
Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in remaining ingredients and simmer for 10 more minutes.  Vinegar taste may be very strong until completely cooled. Refrigerating overnight is best and allows flavors to blend.
Add a few drops of Louisiana Hot Sauce at the end if additional heat is desired.
Hamburger Italiano


Ingredients:
onion, green pepper, ground beef, salt, pepper, dried oregano, Worcestershire sauce, button mushrooms, parmesan cheese

Directions:
preheat oven 375 degees., chop and saute onions and green pepper., brown ground beef., mix all ingredients except parmesan cheese., spread evenly in baking dish., bake covered for 40 minutes., uncover and sprinkle with parmesan cheese., bake uncovered 5 minutes., serve.
Mexican Chicken- OAMC


Ingredients:
onions, garlic cloves, water, Quaker quick barley, chopped tomatoes, tomato sauce, chicken broth, whole kernel corn, chili powder, cumin

Directions:
In a large Dutch oven, cook the onion and garlic in oil until tender.
Add in all ingredients (including spices] except for chicken. Bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally.
Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Aunt Joan's Rye Bread


Ingredients:
salt, sugar, dry yeast, warm water, shortening, white flour, caraway seeds

Directions:
Joan's directions were:
4 loaves; Bake 40 minutes at 375 degrees.
Let rise, punch down and let rise again.
When I called her to ask for clarity, she said she just mixes it all together, kneads until elastic and then lets it rise.  Sometimes use more water, sometimes less flour --   Sometimes it takes half the day to rise, depending on how cold the house is --   When doubled, punch down and rise again.  After comparing to some other directions, I'm thinking you may need more yeast too!  She also said she'd put two loaves together in a 9X13 pan when baking.
UPDATE:  More specific - mixed all ingredients by hand - adding more flour as needed until mixture stops sticking quite so much to your fingers.  I added about 3/4 C additional flour today.  Then mixed thoroughly and needed for about 8 minutes till soft and elastic.  I then put it into a greased large bowl - and sprayed some plastic wrap and put over top.  Let raise 1.5 hours till doubled.  Then punched down (slightly - not aggressively] and separate into 4 loaves.  Pinch dough together and roll out - don't completely deflate the air bubbles --  form long rectangular loaves.  Place on greased jelly roll - 2 loaves to one pan.  Cover with sprayed plastic wrap let rise again - say 45 min till doubled.  Warm oven during second raise - then bake.  Hope this helps!
Canadian Bacon and Onion Tart


Ingredients:
onions, scallions, chicken broth, flour, low-fat milk, eggs, cayenne pepper, phyllo dough, Dijon mustard, Canadian bacon, cheese

Directions:
Preheat the oven to 350 degrees.
In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat.
Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside.
Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges.  Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges.  Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard.
Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.