xiaoxl/recipe_data huggingface dataset:
James's Liquored up Cowboy


Ingredients:
"spiced rum"

Directions:
"Mix Coca Cola, spiced rum and grenadine with ice."
Tangy Cucumber and Avocado Salad
Category: salad
By Jessie Welch

Hey, need a fast, easy, crowd-pleasing salad that is easy to play with to suit different tastes? Try this, and you are sure to have a hit!

Ingredients:
2 medium cucumbers, cubed
2  avocados, cubed
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
2 tablespoons minced green onions  (Optional)
¼ teaspoon salt
black pepper to taste
¼ large lemon
1  lime

Directions:
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 185.6
Fat: 14.9 g
Saturated fat: 2.2 g
Carbohydrates: 15.5 g
Sugars: 2.7 g
Dietary fiber: 8.3 g
Protein: 3.1 g
Sodium: 157 mg
Pumpkin Muffins


Ingredients:
flour, sugar, baking powder, cinnamon, nutmeg, raisins, egg, milk, pumpkin

Directions:
Preheat oven to 400ºF.
Sift dry ingredients together.
Beat egg slightly.
Combine egg, milk, pumpkin, and oil.
Add wet ingredients to dry mixture all at once and stir until they are combined.
Batter should be lumpy.
Fold in raisins.
Fill greased muffin cups two-thirds full. Note: Thanks to a recent review by Kasha, please note that this recipe does not work well with paper cups as it may stick to them.
Bake 20 to 25 minutes at 400º degrees.
Turkey Panini With Candied Bacon


Ingredients:
cranberries, sugar, water, brown sugar, chili powder, turkey breast, havarti cheese, onion, red bell pepper, olive oil, fresh basil, mayonnaise

Directions:
Make cranberry sauce (or use leftover] as follows:
Mix cranberries, sugar, orange juice and water in a medium saucepan. Bring to a boil; simmer until berries pop. Chill until ready to use.
Make candied bacon:
Preheat oven to 400*. Mix brown sugar and chili powder. Coat each slice of bacon on both sides with sugar mixture. Place bacon on a cookie sheet with sides and bake 15-20 minutes. Drain.
Saute onions, poblano, and red bell pepper in olive oil.
Spread rolls with mayo (if using]. Spread cranberry sauce over mayo. Top with basil, turkey, sauteed veggies, bacon, and cheese.
Cook on preheated panini grill until hot and cheese is melted, about 5-10 minutes. Serve with additional cranberry sauce on the side.
Marshmallow Sauce


Ingredients:
sugar, corn syrup, milk, butter, marshmallows, water, vanilla

Directions:
Place the sugar, corn syrup and milk in a saucepan and stir over low heat until the sugar dissolves.
Bring to a boil, then simmer for 5 minutes.
In the top of a double boiler dissolve the marshmallows and butter in the 2 tablespoons of water.
Once the marshmallows are completely melted stir in the hot syrup beating well.
Add the vanilla.
The sauce may be reheated in the top of a double boiler.
Beat well before serving.
Sweet Italian Sausage With Red Gravy and Pasta


Ingredients:
olive oil, celery, onion, tomato juice, tomato paste, water, diced tomatoes with onion garlic and basil, sugar, dried basil, parsley flakes, salt, pepper

Directions:
Warm olive oil in a skillet over medium heat while dicing onion and celery. Sauté vegetables until onions turn clear. Remove from heat.
In a large pot (6 qt or larger, I use an 8 qt stock pot] over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings.
Heat gravy to a boil (shouldn't need to raise heat above medium] and add sausages; boil for about 30 minutes, stirring occasionally.
Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot] and stir gently to help prevent sticking.
Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.
Roasted Garlic Mayonnaise


Ingredients:
mayonnaise, roasted garlic, lemon juice, lemon zest

Directions:
"Mix all ingredients together in a small bowl. If you don't know how to roast garlic there are a dozen recipes here on food.com or you can buy it already roasted."
Cheese Paste Sandwich Spread


Ingredients:
cheese, carrots, mayonnaise, butter, onion, prepared mustard, black pepper, milk

Directions:
"Whisk all the ingredients together until smooth, adding the milk if it is needed. You can use it right away, or chill for a few hours to allow the flavors to blend.  Serve it on bread or crackers."
Chocolate Brownie Cheesecake


Ingredients:
chocolate, margarine, white chocolate, eggs, caster sugar, self raising flour, cream cheese, marshmallows

Directions:
Preheat the oven to Gas 2 (150 deg c].
Grease and line a 20cm (8 in] roud, loose bottom tin.
Melt 4 oz of plain chocolate and the margarine ina bolw over a pan of barely simmering water.
Melt 4 oz white chocolate.
Allow to cool slightly.
Whisk together 2 eggs and sugar in a bowl.
Beat in the cooked chocolate mixture until smooth.
fold in the flour and pour into the prepared tin.
In another bowl, whisk together the cream cheese and the remaining egg until smooth.
Beat in the melted white chocolate, then spoon into the tin on top of the brownie mixture.
Using a skewer, carefully swirl the two mixutres to create a marbled effect.
Bake in the oven for 50 to 55 mins, until just set.
Run a knife around the tin, allow to cool slightly, then remove from tin.
when completely cool remove the greaseproof paper from the base.
Melt the remaining chocolate and spread a little of each over the cheesecake (reserving a little].
Decorate with the marshmallows and maltezers.
drizzle the remaining chocolate on top of this.
Cast Iron Chicken Fajitas
Category: uncategorized
By Bibi

When you don't want to grill outside, use a cast iron skillet on your stove top to create great-tasting chicken fajitas.  You'll need a fairly large skillet, at least 12 inches or larger, to handle the chicken and all the vegetables. Just don't forget that last squeeze of lime juice over everything. It adds just the right touch! Serve fajitas with toppings like salsa, pico de gallo, shredded cheese, sour cream, and guacamole.

Ingredients:
2 pounds boneless, skinless chicken breasts
1 ½ teaspoons ground cumin
1 teaspoon chipotle chile powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
½ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon dried Mexican oregano
½ teaspoon ground black pepper, or to taste
2 medium bell peppers, sliced
1 medium onion, sliced
3 tablespoons extra-virgin olive oil, divided
1 medium lime, juiced
16 (8 inch) flour tortillas, warmed

Directions:
Dry chicken with paper towels and pound to a uniform thickness of 1/2 to 3/4-inch thickness. Combine cumin, chipotle chili powder, chili powder, smoked paprika, salt, coriander, garlic, Mexican oregano, and pepper in a bowl. Divide spice mixture in half. Sprinkle chicken with 1/2 of the spice mixture and rub on both sides of the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours. Combine bell pepper slices, onion slices, and 1 tablespoon olive oil in a bowl. Stir vegetables until coated in oil, then sprinkle reserved spice mix over the vegetables. Stir until evenly coated; set aside. Heat a dry 12-inch cast iron skillet over medium-high heat. Pour remaining 2 tablespoons oil into the hot skillet. Add chicken breasts to the skillet and cook until the chicken is nicely browned, 4 to 5 minutes per side. Transfer chicken to a cutting board. Add seasoned vegetables to the same skillet and cook, stirring occasionally, about 5 minutes. While vegetables are cooking, slice the chicken breasts into 1/2-inch slices, and add back to the skillet to continue cooking. Continue stirring and cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and drizzle lime juice over all. Give one final stir and serve in warm flour tortillas.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 602.8
Fat: 23.8 g
Saturated fat: 5.5 g
Carbohydrates: 67.2 g
Sugars: 4.1 g
Dietary fiber: 5.1 g
Protein: 28.6 g
Cholesterol: 64.6 mg
Sodium: 1192.8 mg
Italian Tomato Sauce - Home Made


Ingredients:
tomatoes, olive oil, butter, green bell pepper, carrots, garlic cloves, fresh basil, fresh oregano, Burgundy wine, bay leaves, celery, tomato paste

Directions:
Bring a large pot of water to a boil. Have a large bowl of iced water ready (I normally use one side of the sink, fill it with cold water and dump a bag of ice into it]. Plunge whole tomatoes into the boiling water (carefully so you don’t splash!  I use the slotted spoon and roll them in] for approximately 1 minute. Remove with slotted spoon and place in the ice water bath. Let the tomatoes rest in the water until cool enough to handle, then remove peel and squeeze out seeds. Puree the tomatoes in a blender or food processor.  If you would like your sauce to be “chunky”, chop two or three of the tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, about 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours. Stir in the tomato paste and simmer an additional 2 hours (depending on many factors, each batch of sauce may vary in consistency.  You can adjust the simmering time up or down according to your taste in thickness]. Discard bay leaf and celery.
At this point, I normally cool the sauce and then run it through the blender or food processor once more because I like my sauce to be smooth.  This allows me to use it in all types of recipes and, if needed, I can always make it chunky again by adding some more chopped veggies.
Storage:  You can store the sauce in the refrigerator for a couple of weeks but this makes a large batch so you may want to look for alternate, long-term storage methods.  I have found that this sauce freezes rather well in zipper bags or plastic containers.  I have used glass jars before but they have a tendency to crack in the extreme cold.  Plastic containers are more pliable and don’t crack as easily.  If they do crack, you don’t have to worry about little bits of glass becoming imbedded in your sauce.
I also can my tomato sauce by processing it in canning jars and a hot water bath.  The Internet is full of canning instructions if you decide to can.  However, once you open a jar of the canned sauce, refrigerate the remains immediately.  I use 1 pint jars.
Variation:  Some people really like a sweet tomato sauce (my wife included].  If this is your taste, then you can add 1 tablespoon of white sugar and 1 tablespoon of brown sugar when you first start simmering the sauce and adjust from there if you want it sweeter.  As an alternative, you could also use a sweet red wine such a port or Marsala.
Lemon-Orange Orange Roughy
Category: seafood
By Brian Ehrler

Orange roughy fillets with a citrus twist. Very quick to prepare.

Ingredients:
1 tablespoon olive oil
4 (4 ounce) fillets orange roughy
1  orange, juiced
1  lemon, juiced
½ teaspoon lemon pepper

Directions:
Heat oil in a large skillet over medium-high heat. Arrange fillets in the skillet, and drizzle with orange juice and lemon juice. Sprinkle with lemon pepper. Cook for 5 minutes, or until fish is easily flaked with a fork.

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

Calories: 140.4
Fat: 4.3 g
Saturated fat: 0.5 g
Carbohydrates: 7.9 g
Sugars: 4 g
Dietary fiber: 2.3 g
Protein: 19.1 g
Cholesterol: 67.2 mg
Sodium: 139.2 mg
Road Kill Ala Caryn


Ingredients:
beef burgers, onion, fresh mushrooms, Worcestershire sauce

Directions:
Take the beef patties and season with steak seasoning salt and Worcestershire.  Brown the patties in skillet over med-high heat.
Saute the onions and mushrooms in a separate skillet until onions are caramelized and mushrooms are done.
In a small sauce pan, mix and cook the brown gravy.
Once patties are done browning, place onions and mushrooms on top and then add boiling brown gravy and simmer 10 minute.
Green Bean Casserole I
Category: side-dish
By ELENAPFARR

This is a holiday favorite with my family and it's easy to make. It should be a tradition in every household!

Ingredients:
2 (15 ounce) cans cut green beans, drained
¾ cup milk
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions. Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 167.5
Fat: 10.3 g
Saturated fat: 3 g
Carbohydrates: 15.2 g
Sugars: 4.5 g
Dietary fiber: 2.3 g
Protein: 3 g
Cholesterol: 2.4 mg
Sodium: 851.3 mg
Lemon-Herb Roasted Beets


Ingredients:
red beets, olive oil, canola oil, fresh herbs, dried herbs, lemon zest, salt, fresh ground pepper, lemon juice

Directions:
Position rack in lower third of oven; preheat to 450°F
Combine oil, herbs, lemon zest, salt and pepper in a large bowl. Add beets; toss to coat with the seasoning mixture.
Spread the beets evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the beets are tender and browned, 20 to 25 minutes. Toss the roasted vegetables with lemon juice, if using.
Clam Chowder III
Category: soups-stews-and-chili
By BABYBLUEUT

Very basic and easy, and by no means low in fat, but very well worth it.

Ingredients:
1 cup chopped onion
3 cloves garlic
4 cups peeled and diced potatoes
1 cup diced celery
1 teaspoon salt
½ teaspoon ground black pepper
2 (10 ounce) cans minced clams, drained with juice reserved
1 quart half-and-half cream
½ teaspoon white sugar
¾ cup butter, melted
¾ cup all-purpose flour

Directions:
In a blender, combine onion, garlic and enough water to make a smooth paste.  Set aside. In a large pot, combine potatoes, celery, salt, pepper, onion mixture and juice from clams.  Augment with enough water to cover.  Bring to a boil, then reduce heat and simmer until potatoes are soft, 20 minutes. Stir in half-and-half and sugar.  Combine melted butter and flour, then whisk into soup.  Cook and stir until thickened.  Stir in clams and adjust seasonings.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 705.6
Fat: 43.6 g
Saturated fat: 26.3 g
Carbohydrates: 46.6 g
Sugars: 3.1 g
Dietary fiber: 2.8 g
Protein: 32.6 g
Cholesterol: 182.9 mg
Sodium: 741.9 mg
Aubergine or Eggplant Salad


Ingredients:
aubergines, olive oil, onion, vinegar, garlic clove, tomatoes, black olives, green pepper

Directions:
Wash aubergines, place in baking pan and bake in moderate oven (about 350°F] for about one hour or until soft.
Allow the skin to turn black so as to give a smoky flavour to the salad.
Skin aubergines while still hot and chop in small pieces.
Mix with onion, garlic, tomatoes, oil, vinegar, salt and pepper.
Garnish with olives and pepper rings.
Serve with roast meat, and grilled or fried fish or as appetizer.
Serves six.
Turkey Corn Chowder


Ingredients:
milk, chunky salsa, whole kernel corn, bacon, cheddar cheese, green onion

Directions:
Heat soup, milk, picante sauce, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through.
Serve, in 4 serving bowls, and top with cheese, onions, and additional picante sauce.
Five Spice Cod With Chilli Soy Dressing


Ingredients:
cod, Chinese five spice powder, cornflour, mange-touts peas, garlic cloves, soy sauce, spring onion, green chili, coconut oil

Directions:
Season the cod chunks with the Chinese 5 spice powder, 2 cloves of minced garlic and a pinch of salt and pepper. Rub this into the fish, and then toss the cod in the corn flour.
In a separate bowl combine the rice wine vinegar, soy sauce, spring onion and chilli, and set aside.
In a large sauce pan, heat 1 teaspoon of coconut oil on a medium heat. Once hot add the cod and cook for 3 to 4 minutes each side until cooked through out, and the outside turns slightly golden.
While this is cooking, in a separate pan, heat 1 teaspoon of coconut oil on a medium to high gas and add the mange tout with 1 clove of mince garlic. Season the greens a little with salt and pepper, then cook for 4 minutes, giving it a stir every so often to ensure the flavours spread evenly and the mange tout remains firm but tender.
Once ready, serve the cod chunks on top of the mange tout and drizzle the soy dressing over the top.
Northwest Grilled Flank Steak


Ingredients:
beef flank steak, soy sauce, olive oil, brown sugar, green onion, sesame seeds, garlic cloves, pepper, ground ginger

Directions:
Rinse flank steak and pat dry; In a 1-gallon zip lock bag or large bowl, mix the soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger; Add the steak, seal bag or cover bowl tightly, and chill, turning occasionally, at least 4 hours or up to 2 days.
Lift steak from the bag and let drain briefly.
Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on gas grill (you can hold your hand at grill level only 3 to 4 seconds]; close lid on gas grill.
Cook steak, turning occasionally to brown evenly, for medium-rare, 9 to 12 minutes, (still pink in center],Transfer steak to a platter and let stand 10 minutes, cut meat across grain into thin slanting slices,.
Tortellini Toss


Ingredients:
olive oil, onion, zucchini, red bell pepper, mushrooms, garlic cloves, dried oregano, parmesan cheese

Directions:
Heat olive oil in a large skillet over high heat.
Add onion, zucchini, yellow squash, bell pepper, mushrooms, garlic, oregano, salt & pepper.
Cook and stir 7 minutes or until vegetables are crisp-tender.
Toss with tortellini and parmesan cheese.
Crustless Gluten Free Pumpkin Pie


Ingredients:
pumpkin puree, eggs, sugar, pumpkin pie spice, evaporated milk, salt

Directions:
preheat oven to 425 degrees.
prepare pie pan by lightly buttering.
combine sugar, salt, and pie spices in a small bowl.
beat eggs lightly in large bowl.
stir in pumpkin and sugar/spice mix.
slowly stir in evaporated milk blending well.
stir in gluten free flour
Bake for 15 minutes at 425 degrees.  Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done.  Cool on rack for 2 hours and serve.  Serve immediatedly or refridgerate.
Banana Scones


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, ground ginger, butter, 2% low-fat milk, vanilla extract, banana

Directions:
Preheat oven to 400°F Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, sugar, baking powder, salt and ginger. Cut butter into a few chunks and rub it into the flour mixture with your fingertips.
Mix milk and vanilla in a small glass. Pour about 4 tablespoons into the flour mixture and stir until the mixture starts to come together. Add the banana chunks and continue to stir, adding more milk if necessary, until dough comes together.
Pat dough into a disk about 1 inch thick. Cut into four sections with a knife and place each on baking sheet.
Bake at 400F for 17-20 minutes, until light gold.
Cool on wire rack or eat warm. These scones are best the day they are made.
Escargot and Pollock over Spinach Noodles
Category: pasta-and-noodles
By Victoria M.H.

Nice flavors, they're colorful in your mouth and aren't overbearing. nice main dish or lunch.

Ingredients:
1 (16 ounce) package spinach spaghetti pasta
½ cup butter, divided
5  pollock fillets
1 small onion, diced
1 (7 ounce) can escargot, drained
2 cloves garlic, chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon dried basil
¼ cup grated Parmesan cheese for topping

Directions:
Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until tender, about 7 minutes. Drain, stir in a tablespoon of butter, and set aside. Melt 1 tablespoon of butter in a skillet over medium heat. Add the onion and garlic, and cook until lightly browned. Lay the pollock fillets in the skillet, and cook until golden on each side, about 5 minutes. When the fillets are starting to be done, break them into pieces with a fork or spatula. Add the remaining butter to the skillet, and stir in the escargot. Cook and stir for about 4 minutes. Escargot cooks fast like shrimp, so watch it. Remove from the heat, and season with parsley, oregano and basil. Top with a sprinkling of Parmesan cheese.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 972.4
Fat: 28.7 g
Saturated fat: 15.7 g
Carbohydrates: 95.4 g
Sugars: 7.8 g
Dietary fiber: 12.6 g
Protein: 80.9 g
Cholesterol: 287.9 mg
Sodium: 673.4 mg
Lavender Pound Cake II


Ingredients:
sweet butter, sugar, flour, eggs

Directions:
Preheat oven to 350 degrees.
Grease bundt pan. Cream butter and sugar gradually until fluffy.
Add flour slowly to creamed mixture. Blend well.
Add lavender. Then add eggs one at a time until well mixed.
Pour into prepared pan and bake for 30 minutes.
Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
I like to serve this pound cake with real vanilla ice cream!
* NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.
Cauliflower and Broccoli Pickles


Ingredients:
salt, head cauliflower, broccoli, wasabi powder, soy sauce, mirin, black sesame seed

Directions:
Fill a large saucepan with water and bring to a boil. Add salt and the prepared vegetables. Cook for about 3 minutes. Drain and rinse with cold water. Leave to dry while you make the dressing.
Mix dressing ingredients together.
Toss vegetables with the dressing and refrigerate 3 hours before serving.
Cajun Egg Sandwich
Category: breakfast-and-brunch
By Soup Loving Nicole

Change up your next fried egg sandwich by giving it some Cajun flair.

Ingredients:
1 tablespoon mayonnaise
½ teaspoon Cajun seasoning
2 slices toasted whole wheat bread
2 ounces andouille smoked sausage, cut in half lengthwise
1 tablespoon vegetable oil
1 large egg

Directions:
Whisk mayonnaise and Cajun seasoning together in a small bowl until smooth. Spread over both slices of toasted bread. Place andouille sausage in a skillet, cut-side down. Cook over medium-high heat for 2 minutes. Flip and cook for 2 minutes more. Transfer andouille to one slice of bread, leaving a small space in between the halves as a "raft" to hold the egg in place. Heat oil in the same skillet for 1 minute over medium heat. Crack egg into the skillet and let cook undisturbed for 3 minutes. Flip with a spatula and cook for 2 minutes more. Place fried egg on top of the andouille and cover with the second slice of bread.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 613.8
Fat: 47.6 g
Saturated fat: 11.2 g
Carbohydrates: 26.2 g
Sugars: 3.7 g
Dietary fiber: 4 g
Protein: 20.6 g
Cholesterol: 223.7 mg
Sodium: 1163.6 mg