xiaoxl/recipe_data huggingface dataset:
Black Bean Salad


Ingredients:
red onion, garlic cloves, black beans, frozen corn, tomatoes, red bell pepper, fresh cilantro, extra virgin olive oil, fresh lemon juice

Directions:
"Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile."
Hot Chicken Dip


Ingredients:
chicken breast, cream cheese, salsa, cheddar cheese

Directions:
Boil chicken breast until done.  Allow chicken to slightly cool, then chop into small pieces.
Combined diced chicken with the two packages of softened cream cheese.  Add in jalapeños.
Place chicken mixture in a 9x13 dish.  For the next layer add the jar of salsa.  Top with shredded cheese.
Bake at 350 degrees for 15-20 minutes, or until the cheese has melted.
Two large cans of chicken can be substituted for the cooked chicken breast.  It's not quite as good, however, when pinched for time it will work just fine.  Adjust jalapeños to taste.
This recipe also works great when served in the Pampered Chef deep dish baker.
Oven Roasted Balsamic Potato Wedges


Ingredients:
garlic, olive oil

Directions:
Place potatoes in a baking dish, add garlic and season well with salt and pepper.
Mix oil and balsamic vinegar together and drizzle over potatoes.
Toss to mix and bake at 375° for approximately 45 minutes or until crispy and tender.
Homemade Fig Bars for the Bike


Ingredients:
dried black figs, raisins, chocolate chips, dried tart cherries, dried cranberries, honey, flax seed

Directions:
Place the first six ingredients in a food processor and pulse just until the batter comes together.
Empty the batter onto a sheet of parchment or wax paper sprinkled with oat bran.
Press the mixture with your hands until it's even in height all the way around.
Roll into a long log.
Wrap tightly and let harden overnight in the refrigerator.
Slice off pieces and put in a baggy for your bike ride, or wherever your adventures take you!
Peas, Mushrooms, and Scallions


Ingredients:
scallions, butter

Directions:
Saute mushrooms and scallions in butter for a few minutes, then add peas. Add another pat of butter.  Salt and pepper to taste, then saute until heated thru.
Serve immediately, or, re-heat later in microwave, adding a bit more butter and salt and pepper, before re-heating.
Chicken Cordon Bleu Burgers
Category: main-dish
By LILITHBOADICEA

This is a kid-friendly version of the original with all the taste and very little effort.  Chicken, ham, and Swiss cheese are cooked until melty and served on toasted onion buns with a creamy honey mustard sauce.  No one could possibly resist this sandwich, especially a Mom with only one pan to clean.

Ingredients:
1 cup sour cream
¼ cup prepared yellow mustard
¼ cup honey
6  skinless, boneless chicken breast halves - pounded flat
2 teaspoons onion powder
12 slices deli ham
12 slices Swiss cheese
12  onion buns

Directions:
Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source. Whisk together sour cream, yellow mustard, and honey in a small bowl. Refrigerate until ready to use. Cut each chicken breast into 2 equal pieces. Sprinkle both sides of chicken breasts with onion powder. Place a large skillet over medium-high heat; coat with non-stick cooking spray. Cook chicken breasts until browned on bottom.  Turn chicken, and top with a slice of ham and a slice of cheese. Continue to cook until the chicken is cooked though and the cheese is melted. Place rolls, cut side up, under broiler.  Toast until lightly browned. Top each chicken cordon bleu burger with a tablespoon of honey-mustard sauce, and serve on toasted onion rolls.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 387.3
Fat: 15.3 g
Saturated fat: 8.7 g
Carbohydrates: 33.7 g
Sugars: 9.4 g
Dietary fiber: 1.2 g
Protein: 27.6 g
Cholesterol: 67.4 mg
Sodium: 411.1 mg
Homemade Ranch Dressing


Ingredients:
light sour cream, light mayonnaise, chives, fresh parsley, garlic clove, fresh lime juice, fresh coarse ground black pepper

Directions:
"Combine all ingredients in a bowl and whisk well."
Cafe Latte Cookies


Ingredients:
sugar, brown sugar, butter, egg, milk, vanilla extract, all-purpose flour, instant coffee powder, ground cinnamon, salt, baking soda, baking powder

Directions:
Preheat oven to 400 F and line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugars. Beat in egg, milk and vanilla.
In a small bowl, whisk together flour, coffee powder, cinnamon, salt, baking soda and baking powder. Stir the flour mixture into butter mixture.
Drop dough by rounded spoonfuls, forming 1-inch in diameter mounds, on the baking sheet.
Bake until cookie are golden at the edges, about 8-11 minutes.
Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Bailey's Spiced Nog


Ingredients:
irish cream, spiced rum, egg, nutmeg

Directions:
Mix Irish Cream, Spiced Rum, and egg., Pour into a snifter., Garnish with a sprinkle of grated nutmeg.
Tuna Tacos
Category: main-dish
By Maricela Caro

This is a tuna taco recipe I created 25 years ago. It is easy, quick, and very tasty. When served with crackers it makes a really good light snack or appetizer. I find that once you start eating them you really can't stop. I like to serve this with a chicken rice. To lighten the recipe, you can eat with crackers.

Ingredients:
2 tablespoons vegetable oil
2 tablespoons butter  (Optional)
2 small tomatoes, diced
1 small onion, diced
½ teaspoon crushed garlic
2 (5 ounce) cans tuna, drained
½ teaspoon salt
½ teaspoon ground cumin
2  eggs
2 tablespoons finely chopped fresh cilantro
8 (6 inch) corn tortillas, warmed
1 large avocado, thinly sliced
2  limes, cut into eighths
1 dash hot sauce, or to taste

Directions:
Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes. Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 tacos

Calories: 237
Fat: 13.9 g
Saturated fat: 3.7 g
Carbohydrates: 18.4 g
Sugars: 1.8 g
Dietary fiber: 4.9 g
Protein: 12.3 g
Cholesterol: 63.6 mg
Sodium: 218.9 mg
Roasted Zesty Parmesan Green Beans


Ingredients:
green beans, olive oil, kosher salt, cracked pepper, garlic powder, paprika, parmesan cheese

Directions:
Preheat your oven to 425°F  Line a baking sheet with aluminum foil or parchment paper.  Trim the ends off of your green beans, and spread them out evenly on the baking sheet.
Grab your olive oil and your drizzle it over the green beans.  Shake the pan a couple of times to rotate the green beans to cover them fairly evenly.  Add the salt, pepper, garlic powder, and paprika, and shake again to cover them evenly.
Pop them in the oven for 10 minutes, shake the pan again to flip them over, and put them back in for another 5 minutes.
After removing them from the oven, grate your Parmesan cheese over the top and serve!
Air Fryer Celery Root Fries
Category: appetizers-and-snacks
By Buckwheat Queen

Celeriac, or celery root, fries made in an air fryer and served with spicy vegan mayo.

Ingredients:
½  celeriac (celery root), peeled and cut into 1/2-inch sticks
3 cups water
1 tablespoon lime juice
⅓ cup vegan mayonnaise
1 tablespoon brown mustard
1 teaspoon powdered horseradish
1 tablespoon olive oil
1 pinch salt and ground black pepper to taste

Directions:
Put celery root in a bowl. Pour in water and lime juice. Mix and let sit for 20 minutes. Preheat the air fryer to 400 degrees F (200 degrees C). Make the mayo sauce. Mix together vegan mayonnaise, mustard, and horseradish powder. Keep covered in the refrigerator until needed. Drain the celery root sticks, dry, and place back into a bowl. Drizzle oil over the fries and season with salt and pepper. Toss to coat evenly. Add celery root to the air fryer basket. Cook, checking for doneness halfway through, about 10 minutes. Shake the basket and continue cooking until fries are crisp and browned, about 8 minutes more. Serve fries immediately with vegan mayo on the side.

Prep time: 10 mins
Cook time: 18 mins
Total time: 48 mins
Yields: 4 servings

Calories: 167.7
Fat: 12.9 g
Saturated fat: 2 g
Carbohydrates: 13 g
Sugars: 2.8 g
Dietary fiber: 1.8 g
Protein: 1.8 g
Sodium: 259.1 mg
Bruschetta-Topped Baked Cod Fish


Ingredients:
tomatoes, onion, garlic cloves, capers, olive oil, salt, basil, cod fish fillets

Directions:
Preheat oven to 400°F.
In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
Rub both sides of cod fillets with basting oil.  Onto a baking sheet (with raised sides], lay out fillets in a single layer.  Top generously with bruschetta mixture.
Bake for 15 minutes or until fish flakes easily.
Tasty Topping for Burgers


Ingredients:
lettuce, onion, mayonnaise, cayenne pepper

Directions:
Mix all ingredients together until it looks creamy enough for you., Serve on top of your favorite burger.
Alea's Bierocks


Ingredients:
hamburger, cabbage, onion, garlic cloves, pepper, butter

Directions:
Brown the meat, onions and garlic in a large skillet.  Drain the excess fat.
Add shredded cabbage and pepper.  Cook over medium-high heat, stirring occasionally. Cook until cabbage is completely wilted.
Divide each loaf into 5 pieces.  Roll each piece out until it is less than 1/2 inch thick.  (When I was just starting out on my own, I didn't have a rolling pin, so I just dampened my fingers and pressed th dough into the shape I wanted].  Fill the dough circles or square with a 1/2 cup cabbage, onion and meat filling.
There are several ways that you can seal the dough.  I will share my favorit two ways.
A. Bring opposite corners of dough together in center.  Press open edges together until surface is sealed.  This creates a square shaped Bierock.
B. Or bring two opposite sides together and press seams together.  This results in a half circle shaped Bierock.
Turn Bierocks smooth side up.  Place on a greased cookie sheet.  Brush with melted butter if you wish.
Bake at 350°F for 18-20 minutes or until brown.  Serve hot.  Makes 15 Bierocks.  (This recipe makes enough for 3 meals for my family of 5].
I use the leftover cabbage to make Beef Stew with Cabbage ad serve it with the Bierocks for dinner.  Bierocks also make a tasty lunch.  Any leftover Bierocks can be frozen.
Cajun Popcorn Spice


Ingredients:
paprika, garlic powder, onion powder, dried thyme, black pepper, dry basil, dried oregano, cayenne pepper, salt

Directions:
Chef's Note: The amount of cayenne is a matter of taste but also the heat level of your paprika. If you are in the slightest bit timid, start with 1/2 teaspoon, blend and add more if desired.
Mix all spices together in spice grinder or mini processor. Pulse quickly to mix spices and to break up the leaves of the herbs.
Sprinkle on popcorn to taste. Hot stuff!
Pam's Mexican Cornbread


Ingredients:
yellow cornmeal, flour, baking powder, salt, egg, milk, onion, green chilies, pimientos, butter, cheddar cheese

Directions:
Combine dry ingredients in bowl and mix well.
Beat egg and milk together; add corn.
Mix well.
Saute onion, chiles and pimiento in butter inskillet until onion is tender.
Add milk mixture, onion mixture and cheese to dry ingredients.
Stir until just mixed.
Pour into well buttered 8-inch square pan.
Bake in hot oven at 400 degrees 35-40 minutes (adjust time and temp for altitude, if necessary], or until toothpick inserted in center comes out clean.
E-Z Seasoned Bread Crumbs


Ingredients:
parsley flakes, garlic powder, onion powder, sugar, oregano, pepper, salt

Directions:
Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F].
Crumble and grate until into crumbs.
Let dry again.
Add rest of the ingredients.
Pizza


Ingredients:
dry yeast, water, sugar, flour, salt, water, cornmeal, olive oil, mozzarella cheese, oregano, garlic powder, onion, green pepper, mushroom, sausage, hamburger

Directions:
Combine yeast with sugar and warm water; let set about 10 minutes or till foamy.
Using food processor and steel blade, place flour and salt in the bowl.  Add yeast mixture through the top and pulse on high 3-4 times.
With machine running, add oil and remaining 1 cup of water.
Process till a ball forms and continue processing for 30 seconds more.
Have an additional 1/4 cup of flour ready to add in case machine starts to labor.
Flour hands and remove dough from bowl.
Oil a large mixing bowl.
Place dough in bowl and turn to oil all surfaces.
Cover with plastic wrap and a towel.
Place in a warm draft-free place.
Let rise till doubled, about 45 minutes.
Punch down dough and divide (recipe makes 2 pizzas].
Sprinkle corn meal on a 12-inch pizza pan.
Stretch or roll dough on a floured board to fit pan and form a 1/2-inch rim.
Cover and let rise 20 minutes.
Preheat oven to 425°.
For Topping: Spread a thin layer of pizza sauce over dough; sprinkle with 1/2 of the cheese and seasonings.
Top with preferred toppings.
Bake 15 to 20 minutes or until crust is browned and cheese is melted.
Baja Fish Taco


Ingredients:
salt, black pepper, chicken bouillon, Mexican oregano, mustard, water, flour, whole tomato, lemon, cilantro, salt

Directions:
Whisk spice mix and flour, slowly adding 2 tablespoons of baking soda.
Dip fish in batter and fry at 375 degrees in oil until golden brown.
Lay fried fish out on a corn tortilla. and add pico de Gallo.
Layer shredded cabbage, avocado and drizzle Mexican crema (and/or your favorite hot sauce].
Drizzle with lime and serve!
Smoked Salmon Alfredo Sauce
Category: side-dish
By Jennifer Meakings

Can be served with fettuccine, linguine, or penne.

Ingredients:
¼  onion, chopped
¼ cup butter
½ pound smoked salmon, chopped
1 pint heavy whipping cream
1  tomato, diced
2 tablespoons chopped fresh parsley
ground black pepper to taste

Directions:
Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 588.3
Fat: 58.1 g
Saturated fat: 35.2 g
Carbohydrates: 5.5 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 13.4 g
Cholesterol: 206.6 mg
Sodium: 574.8 mg
Spicy Slaw Mein


Ingredients:
canola oil, sriracha sauce

Directions:
Cook the spaghetti according to the directions on the label.
While the pasta cooks, heat the oil in a large, deep saucepot over medium heat. Add the slaw mix and carrots and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the stir-fry sauce and bring to a boil. Cook for 1 minute.
Drain the noodles, rinse under cold water until room temperature, and transfer to the vegetables in the saucepot. Add the sriracha and toss well. Top with the sesame seeds if desired.
Balsamic-Glazed Salmon Fillets


Ingredients:
salmon fillets, garlic cloves, white wine, honey, Dijon mustard, fresh oregano

Directions:
Preheat oven to 400°F Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes.
Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper.
Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Seaside Oregon Manhattan Clam Chowder


Ingredients:
dried thyme, crushed red pepper flakes, water, garlic, bay leaf, clams, diced tomatoes with juice, Worcestershire sauce, salt, fresh ground pepper, lemon juice

Directions:
Saute diced onions, thyme, and red pepper flakes in extra virgin olive oil; cook, stirring occasionally, until the onions are translucent, about four minutes. Add the potatoes, along with the water, garlic, bay leaf and reserved juices from the clams and tomatoes. Bring to a simmer and cook until the potatoes are tender, about 8 to 10 minutes.
Add the drained tomatoes and fresh razor clams, vegetable cocktail juice and Worcestershire sauce; simmer 1 minute. Add salt and pepper to taste, then the lemon juice. Serve right away!
Turkey and Herb Burgers With Yogurt Lemon Dressing


Ingredients:
turkey, spring onions, tarragon, parsley, chives, garlic clove, cucumber, sea salt

Directions:
In a large bowl mix the turkey mince with spring onions and all the chopped herbs until combined, season with salt and pepper, form into 4 burgers and chill in the fridge.
Mix the yogurt with the garlic lemon juice an cucumber season with salt and set aside.
Heat a large frying pan with low fat cooking spray and cook the burgers for 5 minutes per side until cooked through.  Serve in toasted buns with the yogurt dressing.
Honey Chicken W/ Veggies


Ingredients:
chicken, soy sauce, honey, cornstarch, water, pine nuts, garlic powder, sesame seeds, olive oil, broccoli, fresh mushrooms

Directions:
Marinate the chicken in soy sauce and some garlic powder for an hour or two.
While waiting for the chicken stir fry the vegetables in the oil with some garlic powder. when cooked through remove from pan and set aside.
Sautee the chicken until cooked through.
Add honey and pine nuts.
Mix water and cornstarch and add to the chicken.
Stir until sauce thickens and coats the chicken.
Mix in some sesame seeds.
Add the vegetables back to the pan and mix until all is blended.
serve over hot pasta.
Saffron Couscous
Category: side-dish
By toastyfrenchy

A light side dish or a great lunch box salad. The addition of saffron makes it just interesting enough!

Ingredients:
2 tablespoons warm water
5  saffron threads, or more to taste
1 cup couscous
1 cup vegetable broth
1  celery stalk, diced
¼ cup dried currants
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon harissa, or to taste
½ teaspoon ground cumin
sea salt to taste

Directions:
Combine warm water and saffron together in a bowl. Mix couscous and vegetable broth together in a saucepan; bring to a boil. Remove saucepan from heat, cover saucepan, and let sit for 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir saffron mixture, celery, currants, olive oil, lemon juice, harissa, cumin, and sea salt into couscous. Refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 264.1
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 42.7 g
Sugars: 7.2 g
Dietary fiber: 3.4 g
Protein: 6.3 g
Sodium: 236.3 mg
Lemon Poppy Seed Muffins


Ingredients:
sea salt, baking soda, eggs, lemon zest, poppy seed

Directions:
In a medium bowl combine coconut flour, salt and baking soda., In a large bowl blend together eggs, agave, oil and lemon zest., Blend dry ingredients into wet., Fold in poppy seeds., Spoon 1 tablespoon of batter into each greased mini muffin cup., Bake at 350° for 8 to 10 minutes., Cool and serve.
Italian Sausage Vegetable Soup


Ingredients:
olive oil, Italian sausage, onion, diced tomatoes, chicken broth, carrots, potatoes, orzo pasta

Directions:
Remove sausage from casing, crumble and saute in olive oil., Chop onion  fine and add to pan., Puree tomatoes in blender and add along with broth and carrots., Bring to a boil, lower heat and simmer for 20 minutes., Add potatoes, orzo, mixed veggies and Italian seasoning., Simmer for 20 minutes more or until pasta and vegetables are tender., Taste and add salt and pepper as needed., If soup becomes too thick, add more broth.
Swiss Mocha Coffee Mix


Ingredients:
instant coffee, sugar, instant dry milk powder, vanilla instant pudding mix

Directions:
Measure all of the ingredients into a clean, dry bowl.
Use a fork to combine everything evenly.
Transfer this mixture into a resealable container.
To Prepare:  Measure 3 or 4 tablespoons of mixture in resealable container into a coffee mug.
Fill coffee mug with hot water and stir to dissolve.
Cape Curry Powder


Ingredients:
whole cloves, whole black peppercorns, cumin seeds, fennel seed, mustard seeds, ground cardamom, ground turmeric, ground fenugreek, ground ginger

Directions:
In a dry skillet, toast separately the cloves, peppercorns, and the coriander, cumin, fennel and mustard seeds over medium heat, taking care not to burn them.
Combine the toasted ingredients and the chiles in a spice mill and grind to a fine powder.
Combine with the remaining ingredients and mix until a uniform color is achieved.
Store in an airtight jar.
Louisville Rice Salad
Category: salad
By Diana S.

A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!

Ingredients:
1 cup uncooked white rice
2 cups water
½ cup vegetable oil
¼ cup lemon juice
¼ cup wine vinegar
1 teaspoon white sugar
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
½ teaspoon salt
½ cup toasted slivered almonds  (Optional)
½ cup raisins  (Optional)
½ cup mandarin orange segments, drained and coarsely chopped  (Optional)
½ cup finely chopped onion  (Optional)
½ cup finely chopped celery  (Optional)
½ cup finely chopped green bell pepper  (Optional)
½ cup green peas  (Optional)

Directions:
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl. Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved. Pour dressing over the cooled rice and stir to combine. Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine. Cover salad and refrigerate until chilled, at least 1 hour.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 399.5
Fat: 23.1 g
Saturated fat: 3.3 g
Carbohydrates: 44.2 g
Sugars: 12 g
Dietary fiber: 3 g
Protein: 5.6 g
Sodium: 224.5 mg
Mexicali Bake


Ingredients:
ground beef, pinto beans, stewed tomatoes, black olives, water, pico de gallo

Directions:
Layer ingredients in order in a 9x 13 baking pan.
Put the onion soup mix in a small bowl and add water. Stir to hydrate and pour over the other ingredients.
Bake at 350* for 20-30 minutes.
Serve over brown rice or non-starchy vegetables.