xiaoxl/recipe_data huggingface dataset:
Texas Toast, Ala Emeril


Ingredients:
unsalted butter, garlic, Creole Essence / Bayou Blast, fresh parsley

Directions:
Preheat the grill or broiler.
In a small bowl, mix the butter, garlic, and Essence until smooth.
Place the toast on the grill or broiler and cook until lightly colored on 1 side.
Remove and spread 1 tablespoon of the seasoned butter on the toasted side.
Return to the grill or broiler and cook until lightly toasted on the bottom, and the garlic butter is melted across the top.
Remove from the grill or broiler and cut each toast in half on the diagonal.
Serve immediately.
Easy Instant Pot® Cocktail Meatballs
Category: appetizers-and-snacks
By France C

A twist on the grape jelly cocktail meatballs that everybody loves. This recipe uses apricot preserves, but feel free to use grape, orange marmalade, or even cranberry sauce - they're all delicious! Try different flavors of barbecue sauce too! These make the perfect party appetizer, especially when you're low on time!

Ingredients:
1 (12 ounce) jar apricot preserves
1 (12 ounce) bottle hickory-flavored barbecue sauce
¼ cup water
½ teaspoon crushed red pepper
24 ounces frozen cocktail-size meatballs

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat. Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 347.1
Fat: 11.1 g
Saturated fat: 3.9 g
Carbohydrates: 47.7 g
Sugars: 29.2 g
Dietary fiber: 0.8 g
Protein: 14.6 g
Cholesterol: 70.7 mg
Sodium: 592 mg
Spicy Sizzle Red Lentil Soup


Ingredients:
extra virgin olive oil, onions, garlic cloves, ground cumin, red lentils, bulgur, tomato paste, bay leaf, lemon juice, fresh ground black pepper, paprika, cayenne pepper

Directions:
Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute.
Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.
Ladle about 4 cups of the soup into a food processor (or blender] and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.
Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons olive oil in a small skillet and stir in the paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
TIP - You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
MAKE AHEAD TIP - Prepare through Step 3. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Abaranger Dino Curry


Ingredients:
rice, onions, potatoes, carrots, garlic, water, pork, beef

Directions:
Cut potatoes, carrots, and choosen meat into small pieces., Slice onions., Heat a deep pan and saute the onions until brown., Add choosen meat, potatoes, carrots and garlic in the pan and saute together., Add water in the pan and bring to a boil., Turn heat down to low and cook for 40-50 minute., Add potatostarch and water mixture in the soup to thicken., Add curry roux and simmer for 10 minute Serve the curry over steamed rice.
Pumpkin Cream Cupcakes


Ingredients:
instant pudding mix, canned pumpkin, cream cheese, sugar, egg

Directions:
Heat oven to 350.
Prepare cake batter as directed on package.  Add dry pudding mix and pumpkin; mix well.  Spoon into 24 paper-lined muffin cups.
Beat cream cheese with mixer until creamy.  Blend in sugar and egg; spoon over batter.  Swirl gently with a small spoon.
Bake 18 to 21 minutes or until a toothpick inserted in centers comes out clean.  Cool 5 minutes and remove to wire racks.  Cool completely.
Incredibly Cool and Refreshing Mandarin Orange Cake


Ingredients:
eggs, mandarin oranges, instant vanilla pudding

Directions:
Preheat oven to 350 degrees.
Grease and flour a 9 x 13 inch pan (I use a pyrex baking pan so I can serve the cake right in the pan].
In a large bowl, combine cake mix, eggs, oil and ONE can of oranges with juice.
Mix by hand or with mixer until smooth (you will still see bits of oranges].
Pour into prepared pan.
Bake for 30-40 minutes or until thin steak knife inserted in center come out clean.
Allow to cool completely on rack.
In a large bowl, mix whipped topping, the other can of mandarin oranges with juice and dry pudding mix until well combined and smooth.
Spread on cooled cake.
Butternut Squash, Rosemary, and Blue Cheese Risotto


Ingredients:
low sodium chicken broth, butter, onions, rosemary, arborio rice, dry white wine, parmesan cheese, blue cheese

Directions:
Bring 7cups broth to boil in large saucepan.
Cover and reduce heat to low.
Melt butter in large heavy pot over medium heat.
Add onion and sauté until tender, about 5 minutes Add squash and 1½ teaspoons rosemary; sauté 4 minutes to coat with butter.
Add rice and stir 2 minutes Add wine and simmer until evaporated, about 1 minute Add 7 cups hot broth, bring to boil.
Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by ¼ cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes Stir in spinach, cream, and Parmesan cheese.
Transfer risotto to large bowl.
Sprinkle with blue cheese and remaining ½ teaspoon rosemary and serve.
Crushed New Potatoes With Mint & Feta


Ingredients:
new potato, extra virgin olive oil, lemon, honey, red onion, of fresh mint, feta, black pepper

Directions:
Cook the new potatoes in a large pan of boiling water until tender, about 10 minutes, depending on size.
Drain thoroughly and set to one side.
Pour the oil into a small bowl add the finely grated zest and juice of the lemon and the honey. Whisk.
Using the end of a rolling pin or a large wooden spoon, roughly crush the potatoes, not so they are completely broken up but just enough so their skins split and the flesh is exposed so it soaks up some of the dressing.
Finely chop the red onion and sprinkle over the potatoes.
Chop the mint and crumble the feta and add to the potatoes, drizzle over the dressing and toss to mix, season well with black pepper and salt if desired, not forgetting the feta can be a bit salty.
Serve with salad leaves.
Roast Chicken Stuffing With Cranberries and Thyme


Ingredients:
onion, garlic clove, dried cranberries, thyme, rosemary

Directions:
If you only have fresh bread, take a few slices out about an hour before hand so it goes a bit dry and stale, and tear it into small pieces (this is WAY better than packet crumbs].
Saute the onions and garlic with a little olive oil in a pan until translucent.
Season with thyme, rosemary, salt and pepper.
Add cranberries and stir through.
Add chicken stock and allow to simmer for around 2-3 minutes, until it has reduced by about 1/3.
Add the bread pieces and stir through, and remove from heat straight away.
Make sure all ingredients are well combined and add a generous squeeze of lemon for that extra kick. Set aside to rest and cool while you get your chook ready before stuffing.
Bon apetite.
Crunchy Crust Peach Cobbler


Ingredients:
cornstarch, sugar, all-purpose flour, butter, baking powder, sugar

Directions:
Combine peaches (drained], cornstarch or clear jel and sugar; place in a greased 13-in. x 9-in. baking dish.
For crust, combine flour, egg yolks, butter, baking powder and sugar in a bowl. Gently fold in stiff egg whites - this is a kind of a crumbly dough. Drop and then spread over peaches.
Bake at 375° for about 45 minutes or until the fruit is bubbling around edges and top is golden. Serve with whipped topping or a dusting of powdered sugar.
Peach-Glazed Raspberry and Cream Cheese Pie
Category: desserts
By cswelker

Raspberry pie with a peach glaze and a layer of cream cheese on the bottom. Serve topped with sweetened whipped cream.

Ingredients:
1 (9 inch) refrigerated unbaked pie crust
1 cup crushed canned peaches
¾ cup water, divided
¾ cup white sugar, divided
2 tablespoons cornstarch
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, at room temperature
3 cups fresh raspberries

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge. Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside. Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool. Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust. Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.

Prep time: 20 mins
Cook time: 20 mins
Total time: 4 hrs 40 mins
Yields: 1 9-inch pie

Calories: 328.5
Fat: 17.5 g
Saturated fat: 8 g
Carbohydrates: 40.7 g
Sugars: 24.3 g
Dietary fiber: 4.4 g
Protein: 4.1 g
Cholesterol: 30.8 mg
Sodium: 201.9 mg
Open Faced Spinach and Feta Melt


Ingredients:
low fat cottage cheese, feta cheese, spinach, tomatoes, fresh basil, garlic clove, whole wheat English muffin

Directions:
Preheat oven to 425 degrees., Mix cottage cheese, feta, spinach, tomatoes, basil and garlic., Spread mixture on english muffin., Bake about 10 minutes or until bubbly.
So-Easy Cherry Cobbler


Ingredients:
cherry pie filling, water

Directions:
Cut pound cake into 1-inch cubes.  Place cubes in a 9-inch microwave safe pie plate.
In a small bowl, combine pie filling, water, and almond extract.
Spoon pie filling over cubed cake and sprinkle with almonds.
Cover with plastic wrap and microwave on high 5-7 minutes (time may vary depending on your microwave], or until hot.
Serve warm with ice cream or whipped topping and additional toasted sliced almonds sprinkled on top.
*Fresh Fruit Option:  Combine 2 cups fresh blueberries, raspberries, sliced peaches, or pitted cherries with 3/4 cup apricot jam and substitute for the pie filling.
Delicious Party Cheese Potatoes


Ingredients:
frozen hash browns, sour cream, cheddar cheese, butter

Directions:
Thaw potatoes overnight in refrigerator., Preheat oven to 350., Melt butter., Add soup, cheese, and sour cream to butter., Mix well., Add potatoes, salt and pepper., Mix well., Spray 9x13 glass pan with non stick cooking spray., Add potatoe mixture., Cook uncovered for 30 to 45 minutes.
Kale Stir-Fry


Ingredients:
kale, avocado oil, leek, onion, garlic cloves, red bell peppers, carrot, broccoli florets, red pepper flakes, bean sprouts, cashew nuts, salt, fresh ground white pepper, lemon

Directions:
Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
Heat large wok .  Add oil and swirl around.  Add onion & leek and stir-fry 3 minutes.  Add garlic, bell peppers & carrot.  Continue stir-frying until onions are tender and peppers are beginning to soften but still crisp.
Add the broccoli and pepper flakes, if using.and stir.  Add the kale, cover and reduce heat to medium.  Simmer for 5 minutes or until kale is tender, but still crisp, not too soft.
Remove lid and let any excess liquid evaporates.  Use two forks to mix the bean sprouts through the other ingredients.  Add salt & pepper to taste.
Transfer to serving plate and scatter nuts over the top, and serve with lemon wedges.
Roasted Shrimp Enchiladas With Jalapeno Cream Sauce


Ingredients:
medium shrimp, olive oil, garlic cloves, onion, green cabbage, carrot, chipotle peppers, oregano, cayenne pepper, corn tortillas, monterey jack cheese, unsalted butter, all-purpose flour, chicken broth, sour cream, garlic powder, fresh cilantro

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.
Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.
Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.
To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.
To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.
Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.
Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.
Braised Broccoli with Garlic, Anchovies & Wine


Ingredients:
olive oil, anchovies, garlic, broccoli, dry white wine

Directions:
Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
Serve hot or at room temperature.
Coffee Custards


Ingredients:
sugar, egg, milk, instant espresso powder, vanilla extract

Directions:
In a small skillet, cook ¼ cup of the sugar over moderate heat, stirring with a fork, until it is melted and golden caramel in colour.
Add ¼ cup water carefully (pour it into the side of the skillet] and simmer the mixture, stirring, until the caramel is dissolved.
Remove from heat and stir in chocolate until it is melted.
Preheat oven to 300 degrees F.
Scald the milk.
In a bowl, whisk the yolks and the whole egg with the remaining ¼ cup sugar and add the chocolate mixture, whisking.
Whisk in the scalded milk in a stream.
Add the espresso powder, vanilla and a pinch of salt.
Strain the custard through a fine sieve into another bowl, skim the froth, and divide the custard among six ramekins.
Put ramekins in a baking pan and add enough hot water to reach one-third up the sides of the ramekins.
Cover pan tightly with foil.
Bake custards in the middle of the preheated oven for 40-45 minutes, or until they are just set.
Let them cool completely, uncovered.
Chill, covered, for 3 hours before serving (may be made 1 day in advance and kept covered and chilled].
Garnish each custard with a rosette of whipped cream.
Lentil Salad with Chimichurri Sauce
Category: salad
By Kim luvscooking

Steamed lentils mixed with a chimichurri sauce. This recipe, I discovered, is quite good in many ways. It is a favorite in our home on baked Yukon gold potatoes or stuffed in a whole wheat pita with sliced cucumbers. You will most likely find a favorite way to enjoy this healthy, high-fiber salad.

Ingredients:
1 pound lentils
1 cup extra-virgin olive oil
¼ cup red wine vinegar
2 teaspoons minced garlic
1 teaspoon dried oregano
½ teaspoon red pepper flakes
salt to taste
1 cup chopped fresh parsley
½ cup chopped fresh cilantro
2 tablespoons crumbled feta cheese, or to taste

Directions:
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 lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl. Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs. Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 430.5
Fat: 29.2 g
Saturated fat: 4.4 g
Carbohydrates: 30.2 g
Sugars: 2.8 g
Dietary fiber: 11.7 g
Protein: 13.5 g
Cholesterol: 2.1 mg
Sodium: 34.9 mg
Cod with Italian Crumb Topping
Category: world-cuisine
By dakota kelly

This recipe is a good, low-fat, and quick cod recipe.

Ingredients:
¼ cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
1 teaspoon olive oil
½ teaspoon Italian seasoning
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
4 (3 ounce) fillets cod fillets
1  egg white, lightly beaten

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

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

Calories: 130.7
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 7 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 18.1 g
Cholesterol: 38.8 mg
Sodium: 147.7 mg
Taco Roll Ups


Ingredients:
lean ground turkey, lean ground beef, water, corn, flour tortillas, salsa, monterey jack cheese

Directions:
Crumble the ground beef into a large skillet and brown over medium-high heat.
When the meat is cooked (about 10 minutes], drain the fat.
Add the taco seasoning, water, and corn; stir and simmer the mixture for 3 minutes.
Turn off the heat and stir in the refried beans.
To give the filling a smooth consistency, pour the beef mixture into a blender or food processor. With 4 or 5 short pulses, eliminate any large chunks from the mix.
For each wrap, heat a tortilla in the microwave for 10 seconds.
Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tuck in the ends.
Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time. Or cut into 1 inch slices for appetizers.
Quickie Cucumber Tea Sandwiches


Ingredients:
dill weed, cucumber

Directions:
Peel the cucumber and cut in half lengthwise.  Use a spoon and scrape out the seeds.  In a food processor, place the cucumber.  Pulse until chopped VERY fine, but not pureed.
Add to the remaining ingredients and mix well.  Cover and refrigerate at least 2 hours before using to allow flavors to marry.
Serve on crustless bread or fancy crackers.
Fresh Corn Fritters (Southeast Asia)


Ingredients:
poblano chile, red pepper flakes, fresh corn kernels, egg, all-purpose flour, ground coriander, ground cumin, fresh cilantro leaves, salt, pepper

Directions:
Roast the whole chiles in a dry skillet until lightly charred all over, then cool, peel, stem & seed.
In a food processor combine the chile with the red pepper flakes & 2 cups of the corn, processing for a minute or until quite smooth, stopping the machine to scrape down the sides if necessary.
Combine this puree with the whole corn kernels, egg, flour, spices, cilantro & season with salt & pepper. The mixture should hold together when you clump it, but if it doesn't add a little more flour.
Put at least 2 inches of oil in a deep saucepan or skillet & heat over medium-high heat to 350 degrees F or until a pinch of flour dropped into it sizzles.
Use a spoon or your hands to form the batter into golf-ball-size (or smaller] fritters, & gently slide them into the oil. Fry about 4 minutes or until golden brown, turning once.
Serve & ENJOY!
The Infamous Puna from Moon over Parador


Ingredients:
light rum, dark rum, spiced rum, pineapple chunks

Directions:
Combine it all.
Drink.
When you get to the bottom of the drink, the appropriate raucous chant of "Eat the chunks! Eat the chunks!" is enjoyed by everybody in the room who's sober enough to chant along.  Seriously, this is one darn tasty drink!
The Boss Beans


Ingredients:
onion, bell pepper, garlic cloves, tomatoes and green chilies, corn, chili powder

Directions:
In a medium saucepan heat the oil, then sautee the onion, peppers, and garlic until the onion is soft.
Add in all other ingredients and bring to boil.  Simmer for about 10-15 minutes and your done!
Enjoy with tortilla chips, in a wrap, over rice or pasta, with a baked potato, or over toast.
Chicken Paprikash (Hungarian Style I Think)


Ingredients:
chicken drumsticks, chicken thighs, water, onions, chicken bouillon cubes, paprika, sour cream, salt, pepper

Directions:
Dice the two onions (It doesnt have to be perfect, just so theyre small].
Heat a large pot of water and put the 5 bouillon cubes in and let it boil.
In a large skillet, heat up about 4 tablespoons veggie oil (or enough to cover the bottom the pan and a touch more].
When the oil heats, fry up the onions until slightly translucent with salt, pepper, and paprika.
Put a few pieces of chicken in the frying pan and cook about 3 minutes on each side or until the outside turns golden (DO NOT COOK THROUGH] and put in the boiling water, repeat with the other chickens.
Add more paprika to the water until its an orangish color.
Cook chicken for about 45 minutes in the water. But do not drain this chicken broth/ stock.
Once the chicken is cooked, put almost all of the sour cream in a large pot.  Take a soup dipper and slowly temper the chicken broth into the sour cream (If it curdles, it curdles, but it still tastes the same :]]  Do this until the sauce has an almost watery/floury like consistency (it should be kinda thin]  If it is too thin, add the rest of the sour cream.
Next, add enough paprika until the sauce turns a nice reddish white (the paprika sometimes doesnt blend very well] also add some salt and pepper to taste.
Now you can save the chicken stock or throw it away, its up to you but it needs to be taken away from the chicken. Put the sauce over the chicken and serve with kluskies and you have a delicious, filling Hungarian dinner!