xiaoxl/recipe_data huggingface dataset:
Summer Salmon Tostadas
Category: seafood
By Kimberly Kays

These tostadas are quite the catch! Pile them high with black beans, avocado, tomato, radish, and green onions. Finish off with a dollop of sour cream. Mix up the recipe and add corn, beef, chicken, or any other of your favorites!

Ingredients:
canola oil cooking spray
1 (6 ounce) salmon fillet
4 (6 inch) corn tortillas
½ teaspoon dried cilantro
¼ teaspoon garlic salt, or to taste
ground black pepper to taste
1 (15 ounce) can black beans, drained
1 teaspoon hot sauce
½ teaspoon chili powder
½ teaspoon ground cumin
1  avocado, sliced
1 cup cherry tomatoes, quartered
½ cup chopped green onions
½ cup sliced radishes
¼ cup prepared salsa
¼ cup low-fat sour cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a baking dish with cooking spray. Place salmon in the prepared baking dish and sprinkle with cilantro, garlic salt, and pepper. Coat each side of the tortillas with cooking spray and place on a baking sheet. Place tortillas on the top rack of the preheated oven and salmon on the bottom rack. Bake tortillas, turning them periodically, until crispy, about 15 minutes. Bake salmon until it flakes easily with a fork, about 20 minutes. Meanwhile, puree black beans, hot sauce, chili powder, and cumin in the bowl of a food processor until it forms a thick, chunky paste. Spread 1/4 of the bean paste onto each tortilla. Top with avocado and cherry tomatoes. Break apart cooled salmon and divide amongst tortillas. Top with green onions, radishes, salsa, and sour cream.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 tostadas

Calories: 345.5
Fat: 14.2 g
Saturated fat: 3.1 g
Carbohydrates: 38.5 g
Sugars: 1.5 g
Dietary fiber: 13.6 g
Protein: 19.3 g
Cholesterol: 34.4 mg
Sodium: 679.6 mg
Preserved Pickled Garlic


Ingredients:
garlic cloves, white vinegar, water, salt, sugar, dill, mustard seeds, crushed red pepper flakes

Directions:
Bring vinegar, water and spices to a boil.
Add garlic and bring back to a boil.
Pour into clean, sterilized jars.
Seal tight and store in cool place.
Keep sealed for 3 weeks before using to get best flavor.
* Separating garlic into cloves and soaking them for 2 or 3 hours (or overnight] makes the outer skin easier to remove.
Grandma's Chocolate Mint Cookies


Ingredients:
butter, sugar, white corn syrup, flour, baking soda, cinnamon, salt

Directions:
Preheat oven to 350 degrees., Melt the mint chocolate chips in a double boiler., In a mixing bowl, cream the butter and sugar., Blend in the melted chocolate., Add the corn syrup., Sift and gradually add the dry ingredients., Roll into one inch balls and dip tops in white sugar., Place 3 inches apart on greased cookie sheet., Bake about 8 minutes., Watch as they burn easily.
Curried Pumpkin Soup


Ingredients:
olive oil, fresh mushrooms, onion, flour, curry powder, pumpkin, honey, nutmeg, chicken broth, pepper, evaporated milk

Directions:
Heat olive oil and add mushrooms, and onions.  Cook until tender.
Add flour and curry.
Gradually add the chicken broth.
Cook and stir constantly over medium heat until thickens.
Add everything else, but the milk.  (For a thinner soup reduce the amount of canned pumpkin].
Simmer 10 minutes.
Add the milk and stir until hot.
Crispy Black Bean Tacos With Feta & Cabbage Slaw


Ingredients:
black beans, ground cumin, olive oil, fresh lime juice, green onions, fresh cilantro, parsley, corn tortillas, wheat flour tortillas, feta cheese, chipotle hot sauce

Directions:
Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
Nontraditional Crab Dip
Category: appetizers-and-snacks
By KrystleHanes

Hot Jalapeno Crab cheese spread. Serve hot with crackers or sliced French bread. For a more Mexican taste, replace lemon juice with lime juice and serve with tortilla chips. A hit at all of my parties. Can make dip a day ahead then bake the day of. Super Easy!

Ingredients:
2 (8 ounce) packages cream cheese, room temperature
1 (8 ounce) package imitation crabmeat, flaked
1  green onion, finely chopped
1 tablespoon minced garlic
1 ½ teaspoons lemon juice
1 ½ teaspoons minced jalapeno pepper
1 cup shredded Monterey Jack cheese
½ cup shredded Monterey Jack cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the cream cheese, imitation crab, green onion, garlic, lemon juice, jalapeno and 1 cup shredded cheese. Transfer to an oven safe serving dish, or nice pie plate. Sprinkle the remaining 1/2 cup of cheese over the top. Bake for 25 to 30 minutes in the preheated oven, until the edges are boiling and cheese has melted in the center.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 servings

Calories: 151.8
Fat: 13 g
Saturated fat: 8.2 g
Carbohydrates: 3.2 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 5.8 g
Cholesterol: 43 mg
Sodium: 257.6 mg
Indian Chicken Makhani


Ingredients:
cooked white rice, canola oil, boneless skinless chicken thighs, boneless skinless chicken breast, onion, gingerroot, garlic, garam masala, chili powder, ground cumin, tomato sauce, nonfat sour cream, fat-free evaporated milk, butter, lemon juice, bay leaf

Directions:
Start cooking rice.
Cook chicken in oil in a large pot over med-high heat until just starting to brown.
Add onion and some salt, stir until the onion is soft.
Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
Stir in remaining ingredients and bring to a boil.
Reduce heat and simmer uncovered for 20 minutes.
Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper.
Plate and garnish with chopped scallions/green onions and/or cilantro (if desired].
Midnight Ham and Cheese Melt


Ingredients:
focaccia bread, butter, smoked ham, gruyere cheese, Dijon mustard, dill pickles

Directions:
Butter one slice of foccacia and place butter side down in a hot skillet., layer 2 slices of smoked ham and top with 2 slices of cheese, lower the heat., top with pickles and cover the skillet to help melt the cheese., spread dijon mustard on the top slice of bread and place on top of sammie., butter the outside of the bread and flip sammie to toast up.
Grilled Cilantro Salmon


Ingredients:
cilantro leaf, garlic cloves, honey, lime, juice of, salmon steaks

Directions:
In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.
Place salmon steaks in a baking dish, and season with salt and pepper.
Pour marinade over salmon, cover, and refrigerate 10 minutes.
Preheat an outdoor grill for high heat.
Lightly oil grill grate.
Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.
Butternut Scotch


Ingredients:
character(0]

Directions:
"Pour ingredients into an old-fashioned glass over ice and serve."
Carrots Glazed in Butter Sauce


Ingredients:
carrots, butter, parsley, granulated sugar

Directions:
In a large pot combine chicken stock and sugar together and bring to a boil.
Let cook for 5 minutes.
Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon].
Add the butter off heat and whisk it inches.
Add Parsley.
Pour over steamed carrots.
(Note: i use a mandoline to cut my carrots].
Garlic Shrimp With Sun Dried Tomato, Fresh Mozzerella over Fuzil


Ingredients:
fresh shrimp, sun-dried tomatoes packed in oil, mozzarella cheese, garlic cloves, olive oil, salt, crushed red pepper flakes, chicken broth

Directions:
If frozen shrimp is used, need to run under warm water to slightly defrost and be able to take of the shells   If fresh just rinse under warm water.
If they are 30/40 count then I would suggest cut them in half for better cooking and presentation.
Fill a pasta pan with water 1/2 and once a rolling boil add a pinch of salt and the fusilli pasta after you have snapped it in half for better cooking.
Mince the garlic and add to frying pan that his med to high heat and lightly coated with olive oil.
Add the shrimp with the garlic.
Turn constantly to be sure all shrimp is cooked so no pink is left and immediately add 1/2 cup of the chicken broth.
Let simmer about 5 minutes.
Take about 5 oz of the sun dried tomato and add to the shrimp cooking in the pan.
Add more chicken broth if needed.
Once the pasta is al dente you can drain it and pour into the pan over the shrimp and sun dried tomato sauce.
Take the mozzarella cheese and cut into bite size cubes and add to pan and toss altogether.
Pour pasta mixture evenly into 4 serving bowls and ENJOY !
Sausage, Egg, and Cheese Scramble
Category: breakfast-and-brunch
By Meaghan

This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.

Ingredients:
6 links pork sausage
6  eggs
¾ cup milk
¾ cup shredded sharp Cheddar cheese

Directions:
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside. While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 312.5
Fat: 23.2 g
Saturated fat: 9.5 g
Carbohydrates: 3 g
Sugars: 2.8 g
Protein: 22.5 g
Cholesterol: 335.6 mg
Sodium: 468.3 mg
Sweet Cherry Crisp


Ingredients:
granulated sugar, all-purpose flour, frozen cherries, quick-cooking oats, brown sugar, all-purpose flour, unsalted butter

Directions:
Preheat the oven to 350 degrees F, then lightly grease a 13"x9" baking pan, preferably glass.
In a large bowl, whisk together the sugar & the 3 tablespoons of flour, then add the cherries & stir, tossing gently to coat before spooning the cherry mixture into the prepared pan.
In a medium bowl, combine the oats, brown sugar & the 1/4 cup of flour, then using a pastry blender, cut in the butter until mixture is crumbly.
Stir in the almonds & then sprinkle evenly over the cherry mixture.
Bake about 30 minutes or until hot & bubbly & the topping is golden brown. Remove from the oven to a wire rack & let stand 15 minutes before serving.
Bailey's Brownies


Ingredients:
Baileys Irish Cream, eggs, butter, powdered sugar, vanilla extract, Baileys Irish Cream, milk

Directions:
Heat oven to 350 degrees.  Grease bottom only of a 12/9 inch pan.
BROWNIES:  In a large bowl combine brownie mix, 1/4 cup of Bailey's, oil and eggs.  Beat 50 strokes with spoon.  Spread into greased pan.
Bake at 350 degrees for 28 to 30 minutes or until set.  Do not over bake.  Cool one hour or until completely cooled.
FROSTING:  In a small bowl beat 1/2 cup butter until light and fluffy.  Beat in powdered sugar, vanilla, 2 tablespoons Bailey's, and milk, adding enough milk for desired spreading consistency.  Spread over cooled brownies.
Festive Crackers


Ingredients:
wonton wrappers, pesto sauce, salt

Directions:
Punch out shapes from wonton wrappers (usually found in the refrigerated section of the produce aisle]
Place on parchment lined baking sheet.
Brush with pesto and season with salt.
Bake at 350 until golden around edges, about 8 minutes.
Let cool, then store in an airtight container for up to 3 days.
Poultry Liver Parfait With Pear


Ingredients:
chicken liver, shallots, unsalted butter, white wine, cognac, sugar, fresh oregano, heavy cream, pear, marmalade, lemon juice, fresh chives

Directions:
Poultry Liver Mousse : In a skillet, brown poultry liver and shallots in butter at high heat.  Add salt and pepper.  Deglaze with wine and cognac.  Let reduce by half or until the liver is pink.
In food processor, reduce the liver in a smooth puree with sugar, oregano and 1/4 cup of heavy cream.  Strain in a sieve.  Cover and refrigerate about 45 minutes or until completely cold.
In another bowl, whip remaining heavy cream until soft peaks.  With a spatula, add whipped cream to liver mousse by folding.  Adjust seasonings.
To serve as appetizer, distribute in shot glasses.  Cover and refrigerate about 45 minutes or until ready to serve.  To serve as a starter, distribute in espresso cups, martini glass or other small bowl that contains 1/3 cup.
Garnish: In a bowl, stir all ingredients.  Add salt and pepper.  When ready to serve, garnish each serving with 1 teaspoon of the garnish.  Garnish with chives, if wanted.
Linguine in Sour Cream and Chive Sauce


Ingredients:
Pasta Roni, water, milk, butter

Directions:
In medium saucepan, bring water, milk and butter to a boil; reduce heat to medium.
Slowly stir in pasta and special seasonings from box. Separate pasta with a fork, if needed. Boil uncovered 10 minutes or until pasta is tender, stirring frequently.
Sauce will be thin. Let stand 4 to 5 minutes for sauce to thicken.
Mimi's Monster Cookies


Ingredients:
peanut butter, butter, brown sugar, granulated sugar, eggs, vanilla, baking soda, quick-cooking oatmeal, walnuts

Directions:
In a large bowl with mixer at medium speed, beat together the first 4 ingredients till light and fluffy.
Add eggs and vanilla; beat 2 minutes.
Blend in baking soda.
Stir in oats and remaining ingredients.
Dough will be very stiff and crumbly.
Drop dough by 1/3 cup measures, 4" apart on a ungreased baking sheet.
Flatten with a spatula to 3 1/2" cookies.
Bake in 350 oven for 12-14 minutes or till golden.
Remove and cool on racks.
NOTE:
If you need more than 22 cookies, you may use a 1/4 cup measure, but they will not be quite as huge as the other measure.
Light Cucumber-Dill Salad


Ingredients:
English cucumbers, salt, red onion, plain fat-free yogurt, dried dill, white wine vinegar, granulated sugar

Directions:
In a colander, sprinkle the cucumbers with the salt and let stand to drain for 30 minutes.
Pat dry.
Meanwhile, soak the onion in cold water for 15 minutes.
Drain and pat dry.
In a bowl, mix together the yogurt, dillweed, vinegar and sugar.
Add the cucumbers and onion and toss to coat.
Gluten-Free Broccoli and Cheese Soup
Category: soups-stews-and-chili
By risaris

Kind of an off-the-cuff, organic, gluten-free version of an old favorite. You can also pop the ingredients into the slow cooker and it will be ready when you get home. Serve in round, gluten-free bread bowl for added love. Top with additional Cheddar and chives.

Ingredients:
3 teaspoons salted butter
3 tablespoons sorghum flour
2 cups chicken broth
1 ½ cups almond milk
1 ½ cups heavy cream
1 teaspoon red pepper flakes
1 teaspoon minced garlic
1 pinch onion powder
salt and ground black pepper to taste
1 ½ heads broccoli, cut into florets
1 (8 ounce) package shredded Mexican cheese blend
1 (8 ounce) package shredded Italian cheese blend
1 (8 ounce) package shredded Cheddar cheese

Directions:
Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes. Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes. Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 8 servings

Calories: 531.9
Fat: 44.2 g
Saturated fat: 28.4 g
Carbohydrates: 12.1 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 23.2 g
Cholesterol: 144.1 mg
Sodium: 955.2 mg
Prunes, Coconut and Almond Cake


Ingredients:
flour, butter, eggs, sugar, coconut milk, prunes, baking powder

Directions:
1. Preheat the oven to 200°C.
2. Butter 20cm round cake tin and sprinkle with breadcrumbs or flour.
3. In a large bowl, combine the flour, eggs, soft butter, sugar, coconut milk, desiccated coconut and baking powder and beat with an electric whisk to a smooth paste.
4. Add chopped prunes and flaked almonds, stir well. Pure into a tin.
5. Bake for a 1.5h until a skewer inserted into the centre comes out clean. Leave to cool.
Venison Steak with Peppers and Onions
Category: meat-and-poultry
By Barbara Z.

This is my brother Bob's recipe.  I've always been loathe to eat food made with Bambi, but I couldn't resist the smell of this.  Know what?  It was delicious!  He brings this out at football watching parties, but denies it's venison until after the taste test. Serve with rice or noodles.

Ingredients:
2 ½ tablespoons beef broth
2 ½ tablespoons dry sherry
4 teaspoons soy sauce
1 teaspoon salt
¼ teaspoon ground white pepper
1 pound lean venison, cut into thin strips
1 teaspoon sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons steak seasoning
1  onion, halved and sliced
3  bell peppers, sliced into thin strips
2 tablespoons vegetable oil
1 tablespoon cornstarch

Directions:
In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours. Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat. Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

Yields: 4 servings

Calories: 247.9
Fat: 9.8 g
Saturated fat: 2.2 g
Carbohydrates: 11 g
Sugars: 3.4 g
Dietary fiber: 2.1 g
Protein: 27.6 g
Cholesterol: 96.4 mg
Sodium: 2069 mg
Vegan Apple Oatmeal Cookies


Ingredients:
light brown sugar, white sugar, applesauce, whole wheat flour, baking powder, salt, rolled oats, cinnamon

Directions:
Preheat oven to 375°F., Mix sugars and applesauce., Add flour, baking powder, and salt and mix well., Add rolled outs., Drop by rounded teaspoons onto a lightly greased cookie sheet., Sprinkle with cinnamon., Bake for 10 minutes.
Pork Roast W/ Sauerkraut Excellante


Ingredients:
boneless pork roast, sauerkraut, tart green apples, onion, brown sugar, prepared mustard, caraway seed, dry white wine

Directions:
Preheat oven to 450 degrees.
Rub the pork roast with salt and pepper, and put it in a large roasting pan and put in the oven, turning it to brown on all sides(approx. 20-30 minutes].
Remove the roast and lower the oven temperature to 250 degrees.
Scatter the sauerkraut all around the roast.
In a bowl, mix together the apples, onion, sugar, mustard and caraway seeds.
Sprinkle this mixture over the sauerkraut and drizzle the white wine over all.
Cover and roast at 250 degees for about 4 hours or until the pork is well done yet very tender, do not let the pork dry out (if there was not too much fat on the roast you may want to moisten it with additional wine].
Let the roast stand outside the oven for 10 minutes before serving.
Always a Hit Basic Egg Rolls


Ingredients:
hamburger, yellow onion

Directions:
brown hamburger making sure its small for rolling., season hamburger with onion and seasoning salt to taste., steam cabbage and onion., combine cabbage mixture and hamburger in large pot., allow to cool by mixing often., preheat peanut oil for frying., once cooled roll eggrolls diaper style., sealing with egg white on last seam., place to the side until all are rolled., fry eggrolls until golden brown., serve with your favorite sweet and sour sauce.
Chocolate-Coffee Slushies


Ingredients:
coffee, milk, ground coffee, Kahlua

Directions:
Put cold coffee, coffee ice cubes, hot chocolate mix, and milk into your blender.
Use low to medium speed, or whatever speed is recommended for crushing ice, to blend until the coffee ice cubes are thoroughly crushed.
Pour into serving cups.
For an attractive presentation top with a dollop of whipped cream and lightly dust with cocoa powder, shaved chocolate, or ground coffee.
Adding a shot of Kahlua to each serving makes a nice drink for the adults on a warm evening.
Note -- I often have enough coffee left in the pot to make a tray of cubes but in the summer I'll make an extra pot of decaf the night before to use for this and for iced coffee.
Using sugar-free hot chocolate mix and low-fat milk cuts calories if desired.
Martha Stewart's Lemon-Currant Cookies


Ingredients:
unsalted butter, sugar, sour cream, egg, all-purpose flour, baking powder, salt, dried currant, lemon zest

Directions:
Preheat oven to 350 degrees F.  Generously butter two baking sheets, or line them with parchment paper.
Combine the butter and sugar in a mixing bowl;  beat until light and fluffy.  Beat in sour cream and egg.
In a separate bowl; whisk together the flour, baking powder, and salt.  Gradually beat the dry ingredients into the butter mixture until they are well combined.
Stir in currants and lemon zest.
Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets.  Bake until cookies are puffed and golden around the edges, about 20 minutes.
Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
Mexican Prune-Chipotle Pork


Ingredients:
pork, prunes, fresh tomato, chipotle chile

Directions:
Prehat oven to 150°C (convert to °F].
Sear the meat on all sides on a pan in the hot oil.
Place on a baking dish in the oven for one hour.
Process rest of the ingredients in the blender, strain, and pour over the meat.
Continue cooking in oven until meat isdone and sauce is bubbly.
Carrot, Red Lentil and Orange Soup


Ingredients:
olive oil, onion, bay leaf, celery ribs, carrot, red lentil, tomatoes, orange zest, salt, ground black pepper, plain yogurt, fresh parsley

Directions:
In a large saucepan heat the oil, then gently fry the onion, bay leaf & celery for 5 minutes to soften them slightly, BUT DO NOT BROWN!
Add the carrots & cook, stirring for another 2 minutes, until well coated in the onion & celery mixture.
Stir in the lentils, tomatoes veggie stock, & bring to a boil before turning down the heat, covering & simmering for about 40 minutes, stirring occasionally, until thick & tender.
Remove from the heat & let stand, covered for 10 minutes, before discarding the bay leaf.
Stir in the orange juice, the zest & seasoning, then return to the heat & reheat gently until piping hot BUT NOT BOILING!
To serve, ladel into warmed soup bowls & swirl the surface with a tablespoon of yogurt, then sprinkle a little chopped parsley on top & ENJOY!