xiaoxl/recipe_data huggingface dataset:
Cool Whipped Frosting
Category: desserts
By shirleyo

A light and cool topping vaguely resembling Bavarian cream.

Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 teaspoon vanilla extract

Directions:
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 120.7
Fat: 6.2 g
Saturated fat: 5.2 g
Carbohydrates: 15.5 g
Sugars: 13.7 g
Protein: 1.1 g
Cholesterol: 2 mg
Sodium: 156.9 mg
Air-Fried Vegan Tofu Bowl
Category: uncategorized
By LavenderCooks

A filling, yummy air-fried tofu bowl that is good as a lunch or dinner, filled with Asian-inspired flavors.

Ingredients:
1 (12 ounce) package extra-firm tofu
2 tablespoons cornstarch, divided
1 tablespoon vegetable oil, or as needed
3 medium (blank)s carrots, peeled and sliced
⅓ cup frozen shelled edamame (green soybeans)
½ teaspoon everything bagel seasoning, divided
1 drop soy sauce
¼ cup soy sauce
2 tablespoons brown sugar
1 drop chili oil, or to taste
2 cups cooked brown rice
1  avocado, diced
¼ teaspoon furikake (Japanese nori seasoning), or to taste
1 pinch red pepper flakes, or to taste

Directions:
Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Meanwhile, preheat the oven to 200 degrees F (95 degrees C) and an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut the tofu into cubes by cutting it lengthwise and then cutting the thin tofu blocks into eight pieces. Roll them in 1 tablespoon cornstarch. Cook in the preheated air fryer until browned and crisp, about 10 minutes. Transfer to a baking sheet and keep warm in the preheated oven. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, edamame, 1/4 teaspoon everything bagel seasoning, and a drop of soy sauce; cover, and steam until tender, 2 to 6 minutes. While the veggies are steaming, add remaining soy sauce, brown sugar, and chili oil to a pan and combine. Stir in remaining cornstarch to thicken, adding a bit of water if it's too thick. Bring to a simmer. Transfer the tofu to a bowl and coat it in the warm sauce. Sprinkle with remaining everything bagel seasoning. Add the cooked rice to a bowl, top with the veggies and tofu, avocado, and sprinkle with furikake and pepper flakes. Enjoy while warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 servings

Calories: 377.2
Fat: 16.8 g
Saturated fat: 2.5 g
Carbohydrates: 46.6 g
Sugars: 9.8 g
Dietary fiber: 7.4 g
Protein: 13.2 g
Sodium: 1011 mg
Potato Chana Masala


Ingredients:
canola oil, cumin seeds, turmeric, onions, garlic cloves, sweet potato, potato, chickpeas, tomatoes, fresh coriander, fresh lemon juice

Directions:
Heat oil in saucepan over medium-high heat; cook coriander, cumin, salt and turmeric for 30 seconds, stirring.
Stir in onions; cook for 7 to 9 minutes, stirring occasionally and adding up to 1/2 cup (125 mL] water if pan is too dry, or until softened.
Stir in garlic and jalapeño; cook, stirring, for 3 minutes.
Stir in sweet and regular potatoes; cook for 8 minutes, stirring occasionally, or until potatoes are slightly tender.
Stir in chickpeas, tomatoes and a little water if mixture is too thick. Reduce heat to low and cover.
Simmer for 8 to 10 minutes or until vegetables are tender. Remove from heat; stir in coriander and lemon juice. Serve with rice.
Chocolate Raspberry Mousse Pie


Ingredients:
butter, heavy cream, frozen unsweetened raspberries, sugar, unflavored gelatin, chocolate curls

Directions:
Mix the butter and the gingersnap crumbs.
Press onto the bottom and sides of a 9" pie pan.
Freeze 15 minutes or until ready to use.
Place the chocolate in a bowl.
Bring 1/2 c of cream to the boiling point.
Pour the cream over the chocolate and stir until melted and smooth.
Pour the chocolate mixture evenly over the bottom of the pie crust.
Freeze at least 20 minutes.
Cook the raspberries and sugar over medium heat until the raspberries soften (3-4 minutes].
Strain the raspberry mixture to remove seeds and return to pot.
Set aside.
Sprinkle gelatin over orange juice, let stand 1 minute.
Put pot with raspberry mixture over medium heat and stir in genatin mixture until completely dissolved.
Remove from heat and pour into medium bowl.
Refrigerate until mixture is the consistency of egg whites (approx 20 minutes].
Whip 2 c cream with 1 tbsp sugar until stiff peaks form.
Fold 1/3 of the whipped cream into the raspberry mixture.
Add the remaining whipped cream until just combined.
Pour raspberry mixture into crust, mounding towards the center of the pan.
Refrigerate 1-2 hours, until the filling is set but still soft.
Whip the remaining cream and sweeten with the remaining sugar.
Use to decorate the edge of the pie.
Decorate with chocolate curls if desired.
Pineapple Mimosa
Category: uncategorized
By Yoly

Mimosas for brunch are a must, according to me! Change up your mimosa next time and substitute OJ for fresh pineapple juice.

Ingredients:
1 cup chopped fresh pineapple
2 ounces pineapple juice
6 ounces champagne

Directions:
Combine pineapple and pineapple juice in a blender and blend until smooth. Pour into 2 glasses and top each with 3 ounces champagne.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 131.3
Fat: 0.1 g
Carbohydrates: 17.3 g
Sugars: 11.9 g
Dietary fiber: 1.2 g
Protein: 0.6 g
Sodium: 5.9 mg
Bass on a Bun for One


Ingredients:
mayonnaise, lettuce leaf, cheese slice

Directions:
I have a small George Foreman grill and I grilled the fish fillet for about 4 minutes until it was done all the way through.
I warmed the sprouted bun for 20 seconds in the microwave.
Once the fish was done I put the mayo and horse radish on the bun.
I added the fish, the cheese and lettuce.
Then I topped it off with the top bun and enjoyed it with a cup of hot tea.
Very tasty and good for you.
Bon Appetit!
Stir Fry Chicken and Peppers


Ingredients:
boneless chicken breasts, bell peppers, carrot, garlic cloves, chicken broth, honey, soya sauce

Directions:
Preheat wok to med. high and add chicken., Cook until no pink shows., Remove and set aside., Add peppers and carrot., Cook until tender crisp., Add chicken back in with the garlic., Cook about 30 sec., Add chicken broth, honey and soya sauce., Bring to a boil, cooking just until some of sauce is reduced., Serve over rice.
Scallops Dijon


Ingredients:
scallops, dry sherry, Dijon mustard, heavy cream

Directions:
Rinse, drain and pat dry scallops., Spray a non-stick skillet with cooking spray and heat over medium heat., Add scallops and saute 1 minute., Transfer scallops to a dish., Add sherry to skillet and cook 30 seconds to reduce liquid., Stir in mustard and cream., Return scallops to skillet., Cook until scallops are heated through, about 30 seconds., Season with salt& pepper to taste.
Rocky Mountain Oysters


Ingredients:
salt, vinegar, flour, cornmeal, red wine, salt, pepper, garlic powder

Directions:
Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife]. You can also remove the skin easily if the meat is frozen and then peeled while thawing.
Soak in a pan of salt water one hour; drain.
Transfer to a large pot and add enough water to float the meat.
Add the vinegar to the pot.
Parboil, drain and rinse.
Let cool and slice each oyster into 1/4 inch thick ovals.
Sprinkle salt and pepper on both sides of sliced oyster to taste.
Combine flour, cornmeal and some garlic powder to taste.
Roll each slice into flour mixture.
Dip into milk.
Roll again into flour mixture.
Dip into wine.
(repeat the procedure for a thicker crust].
Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when you add the hot sauce]; fry until golden brown.
Drain on paper towels.
Serve with cocktail sauce if desired.
Pastillas De Leche


Ingredients:
powdered milk, granulated sugar

Directions:
Place the condensed milk in a large mixing bowl.
Gradually fold-in the powdered milk. The texture of the mixture will be similar to dough once all the powdered milk is completely added.
Scoop some of the mixture and mold into cylinders.
Roll each molded cylindrical mixture on granulated sugar.
Wrap in paper or cellophane.
Serve for dessert. Share and enjoy!
Venison Tips and Rice
Category: meat-and-poultry
By TLGIBBS

This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!

Ingredients:
1 tablespoon vegetable oil
1 pound venison stew meat
1  green bell pepper, seeded and sliced into strips
1  red bell pepper, seeded and sliced into strips
1 small onion, chopped
1 (6.8 ounce) package beef flavored rice mix

Directions:
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 331
Fat: 6.7 g
Saturated fat: 1.5 g
Carbohydrates: 39.1 g
Sugars: 4.7 g
Dietary fiber: 2.8 g
Protein: 28.7 g
Cholesterol: 85.7 mg
Sodium: 497.3 mg
Salmon Tuna Patties
Category: appetizers-and-snacks
By Wendy Freed Meyer

Tuna patties with a twist. Salmon flavor with tuna is milder. Kids and adults love the crispy outside and meaty patty.

Ingredients:
1 (14.75 ounce) can salmon, drained and flaked
2 (5 ounce) cans tuna, drained
1 (10 ounce) package saltine crackers, crushed
1  egg, beaten
¼ cup all-purpose flour
2 tablespoons canola oil, or to taste

Directions:
Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour. Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 patties

Calories: 434.1
Fat: 16.1 g
Saturated fat: 2.8 g
Carbohydrates: 37.1 g
Sugars: 0.3 g
Dietary fiber: 1.5 g
Protein: 32.7 g
Cholesterol: 73.9 mg
Sodium: 780.8 mg
Quinoa, Chickpea and Spinach Soup


Ingredients:
olive oil, onion, garlic cloves, carrots, spinach, vegetable broth, chopped tomatoes, dried rosemary, dried thyme, quinoa, chickpeas

Directions:
Sauté onion and garlic for 3 – 5 minutes in the olive oil over medium heat in a large pot.
Stir in the carrot and spinach, continue to cook for about 2 minutes.
Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
Add the chickpeas and cook for 5 more minutes, until heated through.
Before serving, add the lemon juice and stir to combine.
Grandma Cindy's Chicken Tetrazzini


Ingredients:
butter, flour, parsley, salt, nutmeg, parmigiano-reggiano cheese

Directions:
Heat oven to 350 degrees.
Boil Water, add spaghetti, and cook according to package instructions.
In a dutch oven, cook mushrooms until tender.  Stir in flour.   Cook until it starts to turn light brown.   Add chicken broth/stock, cook stirring constantly until sauce is thickened.
Remove from heat.  Stir in cream, parsley, salt, nutmeg, and pepper to taste.   Fold in chicken and cooked spaghetti.
Turn mixture into a 9x13 pan.   Sprinkle extra cheese over top.   Bake for 30 minutes, or until heated through.   Let stand 5-10 minutes before serving.
This is a great recipe to make ahead and freeze.   You can even freeze it in individual portions.
Super Healthy-No Fat Smoothie


Ingredients:
apple, orange, water

Directions:
Peel, seed and cut the apple and orange into large chunks.
Put the chunks in the blender with the water, and, honey, some sugar, or fake sweeetner, if desired.
Blend until it is thick, it takes a minute or two, and I went up to the higest blender setting to get it really smooth.
Pour into a glass and have as part of a really healthy breakfast.
Can use an apple and a pear, as an alternative.
Or other fruit would work as well.
Asparagus and Toasted Garlic


Ingredients:
asparagus, garlic cloves, butter, olive oil

Directions:
Wash asparagus, cut and remove bottoms of stalks.
Chop garlic into large pieces (I usually slice mine into pieces that resemble slivered almonds].
Place butter in large skillet and drizzle oil over the butter.
Heat butter and oil on medium-high heat---be careful not to let the butter burn.
Once the butter is melted, add asparagus and toss to coat.
Sautee for 2 minutes and then add garlic.
Reduce heat to medium and tossing occasionally, sautee the mixture until the garlic is light brown in color.
Remove from heat and add salt and pepper as desired.
Serve and enjoy.
Baldwin House Honey Mustard Dressing


Ingredients:
mayonnaise, honey, water, cayenne pepper, Dijon mustard

Directions:
Place all ingredients in blender and blend thoroughly., Add more water for thinner consistency.
Apple Pork Roulade With Pinot Noir Sauce


Ingredients:
fuji apples, gala apples, kosher salt, pepper, canola oil, flour

Directions:
Preheat the oven to 400 degrees.
Butterfly the tenderloin by slicing through 3/4 of the meat lengthwise down the center and fold it open like a book.Cover the meat in plastic wrap and pound it with a mallet or rolling pin to flatten it out to 1/2 an inch thickness.
Spread 2/3 of the surface of the meat with the goat cheese, leaving a strip at the end bare to keep the filling from oozing out.  Place the apple slices in two rows lengthwise and add the couscous to the center.  Roll the pork up tightly into a roast and secure with four ties of the butcher's twine.
Heat the oil in a skillet on medium high heat.  When hot, almost to smoking point, add the meat and sear on all sides, getting as much carmelization as possible.
Place the skillet in a 400 degree oven and roast for 25 minutes, or until internal temperature is 165 degrees.  Remove from oven and let the meat rest on a cuttong board for ten minutes.
Meanwhile, put the skillet back on the stove and add the flour to the pan drippings.  Wisk together until flour is incorporated and let cook cook for a minute before adding the wine.
Let the sauce reduce to a desired thickness turn off the heat.  Slice the meat and serve with sauce.
Leeks With Sugar Snap Peas


Ingredients:
sugar snap pea, butter, olive oil, shallot, leeks, fresh marjoram

Directions:
In a large pot of boiling water blanche peas quickly for 2 minutes.
Drain, plunge into cold water to stop cooking, then drain and pat dry.
In a large skillet, heat butter and oil, add shallot and leeks and sauté, stirring frequently until vegetables are tender – about 6-8 minutes.
Add blanched peas and marjoram and stir fry until heated through. Add salt and pepper to taste and serve.
Split Pea With Ham Bone Soup


Ingredients:
water, onion, carrots, ground cloves, black pepper

Directions:
Disjoint a meaty ham bone and place in a 3 qt pot.
Cover with about 2 quarts water.
Add the remaining ingredients and bring to a boil.
Simmer for about 2 hours until the carrots are tender, the meat is falling off the bones, snd the peas are mushy.
Fish the bones out of the soup and return any clinging meat to the pot.
Broccoli Salad


Ingredients:
broccoli, golden raisin, red onion, mayonnaise, powdered sugar, red wine vinegar, sunflower seeds, bacon

Directions:
Cut broccoli florets from stem.
Discard stem.
Cut florets into smaller pieces and add to large bowl.
Add chopped red onion.
Combine mayonnaise, powdered sugar and wine vinegar in a separate bowl.
Mix well.
Add dressing to the broccoli and combine.
Add sunflower seeds, bacon and raisins.
Refrigerate for 1 hour prior to serving.
If the salad seems too "dry" for the amount of broccoli, make a half batch of the dressing ingredients and mix into the salad for an extra creamy batch.
You may substitute craisins in place of the raisins.
Aunt Helen's Rice Pilaf


Ingredients:
butter, angel hair pasta, Uncle Ben's converted brand rice, chicken broth, salt, garlic powder

Directions:
Melt butter over moderate heat., Add birds nest angel hair pasta and stir constantly until nicely browned., Be careful, as the pasta can burn VERY quickly., Add rice to the pot and blend with pasta., Add the chicken broth, salt, and garlic powder., Bring to boil., Reduce heat to a simmer and cook for about 20-25 minutes., When cooked, stir and let set for about 5-10 minutes.
Fish and Tomato Curry


Ingredients:
onion, garlic cloves, fresh ginger, ground turmeric, ground coriander, ground cumin, garam masala, red chili powder, chopped tomatoes, salt, sugar, fresh coriander leaves, lemon wedge

Directions:
Spice Mixture:.
Heat the oil in a wok or skillet over medium heat. Stir-fry the spice mixture ingredients until fragrant (1 to 2 minutes].
Add the tomatoes with their juice, salt and sugar. Reduce heat to low, cover and cook for 5 minutes. Add the fish, cover  and cook a further 5 minutes or until the fish is JUST cooked.
Remove from the heat, divide into serving bowls and sprinkle with the fresh coriander. Serve with rice and the lemon wedges.
Breakfast Chiles Rellenos Bake


Ingredients:
half-and-half, eggs, flour, whole green chilies, monterey jack cheese, tomato sauce

Directions:
Beat the half-and-half, eggs, and flour until smooth.
Rinse and split the chilis.  Starting with half of the chilis, dip each one in the flour mixture and place in a greased 8x8 baking dish.  Top with 1/3 of the cheese.
Make another layer with the remaining chilis and 1/3 of the cheese.
Pour the remaining flour mixture over top.  Pour the tomato sauce over the flour mixture.  Top with the remaining cheese.
Bake at 350 degrees for 45 minutes.  Let stand 10 minutes before serving.
Orange Israeli Couscous With Snow Peas


Ingredients:
israeli couscous, chicken, vegetable broth, snow peas, green onions, orange, orange, juice and zest of, olive oil

Directions:
Heat some olive oil in a small pot.  Add the couscous and toast for 2 minutes.  Add the broth and simmer, covered for about 8 to 10 minutes.  Take pot off heat.
In a salad dressing shaker or a jar with a lid, add dressing ingredients and shake.
Steam the snow peas for about 4 minutes.  Put into an ice bath to stop cooking.
In a medium bowl, add the couscous, snow peas, green onions, almonds, oranges and some salt and freshly ground pepper.  Reshake and pour some dressing on.  Mix and serve at room temperature.
Copycat Pace Picante Sauce


Ingredients:
tomato sauce, water, yellow onion, white vinegar, salt, garlic powder

Directions:
Bring all ingredients to a boil in saucepan over med-high heat., Reduce heat and simmer for 30 minutes or until thick., Remove from heat and cool., Store in an airtight jar in refrigerator until serving.
Murg Mussalam


Ingredients:
beef, butter, onions, cinnamon stick, cloves, cardamom seed, red chili peppers, water, fresh ginger, garlic clove, turmeric powder, hard-boiled egg

Directions:
Melt the butter and brown the onions in it., Put in the cinnamon, cloves, and cardamom., Add chili peppers and coriander., Add meat and cover pan. Simmer for 20 min over low heat., Add water, garlic, ginger and turmeric. Cook 10 min more., Serve over rice with grated hard boiled egg on top.
Tomatillo Posole


Ingredients:
onion, green chilies, garlic, shallot, hominy, chicken broth, salsa verde, chili powder, cumin, salt, lettuce, cheese, chopped tomato, sour cream, avocado, onion, cilantro

Directions:
In large pot, heat the oil over medium heat., Add the onion and cook until it starts to soften., Add the chilies, garlic, and shallot.  Cook and stir for 2 minutes., Add the chopped chicken and the chili powder, cumin and salt.  STir to blend., Add the hominy and broth.  Bring to a boil, stirring occasionally., Reduce heat to low, cover and simmer for about 10 minutes. Stir occasionally., Remove cover, stir in the salsa, cover and simmer for 5 more minutes., Serve with toppings of choice.
Mussakhan (Baked Chicken on Bread) Middle East, Palestine


Ingredients:
whole chickens, lemon, salt, pepper, cinnamon, nutmeg, onions, pine nuts, olive oil

Directions:
Wash cut pieces of chicken, and place in a large pot and cover with water.  Add salt and let boil.  Remove froth from the top of pot and let the chicken boil until cooked.
Mix the onions with the salt and 2 tbsp sumac, and saute in olive oil until tender.
When chicken is done, remove from broth and rub with salt, 1 tbsp of sumac, and lemon juice, and brush with olive oil. Set aside the broth to cool.
Place the pieces of arabic or pita bread in a baking pan, and pour some of the chicken broth you just made on top of the bread (you want to soak the bread in the broth].  Turn the bread over to make sure both sides are covered.  **Make sure the broth is cooled off completely, otherwise you will end up with soggy bread that you cannot pick up!
Place the sauted onions with the olive oil on top of each piece of bread (depending on how big your piece of bread is will depend on how much onions you will put on each piece, but normally its about 1/2 cup for bigger pieces of bread and 1/3 cup for smaller pieces].  Spread the onions out to cover the top of the bread.
Place 1-2 pieces of chicken (depending on how big ur bread is] on top of the sauted onions.
Bake at 400 degrees for 20 minutes, or until the chicken is browned.
Garnish with the sauted pine nuts.
Tostones, or Fried Banana. (Venezuela)


Ingredients:
banana, salt

Directions:
peel the banana.
cut into 2 cm cylinders.
fry these cylinders until the banana is a pale yellow colour.
remove from the heat.
place on a non-porous surface and using a glass or a plate you squash the plantain to make circles about half a Cm. thick.
Use salt to your own taste and fry until they are crispy.
Serve hot with guasacaca sauce or garlic "mojo".
Creamy, Cheesy Pasta Salad


Ingredients:
elbow macaroni, dill pickles, hard-boiled eggs, celery ribs, onion, sharp cheddar cheese, mayonnaise, milk, sugar, Splenda sugar substitute, cider vinegar

Directions:
Gently toss all the salad ingredients together in a large bowl., Set aside., For the dressing, combine the mayonnaise and milk., Then add the sugar and vinegar., Stir well, and season with salt and pepper to taste., Pour the dressing over the salad, and toss gently to combine., Refrigerate at least 2 hours Overnight is even better.
Chicken Cheese  Enchilada Soup


Ingredients:
chicken broth, fresh tomatoes, butter, margarine, onion, garlic, green chili, cumin, chili powder, flour, half-and-half cream, cheddar cheese, sour cream, tortilla chips, cheddar cheese

Directions:
In a large pot, bring the chicken broth to a light boil.
Add in chopped tomatoes; simmer on low.
Meanwhile, in a skillet, heat the butter, and saute the onion, add in the chiles; cook 2-3 minutes.
Stir in cumin and chili powder, then flour, blending well.
Gradually add in the half and half; stir to combine.
Transfer the mixture into the pot with the broth; cook at a bare simmer over very low heat for 15 minutes, stirring often.
Add in the cheese and sour cream carefully, stirring often.
Add in the cooked chicken; mix until combined.
Top with crushed tortilla chips, and grated cheddar sprinkled on top.