xiaoxl/recipe_data huggingface dataset:
Braided Bread with Pesto
Category: bread
By Jones

This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.

Ingredients:
1 cup packed fresh basil
1 tablespoon freshly squeezed lemon juice
1 clove garlic
3 tablespoons olive oil
½ cup grated Parmesan cheese
1 tablespoon chopped walnuts
⅛ teaspoon kosher salt
2 teaspoons yeast
1 cup warm water
2 ½ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 tablespoon olive oil
1 teaspoon cornmeal  (Optional)

Directions:
Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine. Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes. Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour. Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed. Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper. Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes. Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 1 loaf

Calories: 235.7
Fat: 9.3 g
Saturated fat: 1.9 g
Carbohydrates: 31.1 g
Sugars: 0.2 g
Dietary fiber: 1.4 g
Protein: 6.7 g
Cholesterol: 4.4 mg
Sodium: 349.1 mg
Dark Chocolate & Orange Muffins


Ingredients:
all-purpose flour, baking powder, caster sugar, orange zest, dark chocolate, plain low-fat yogurt, unsalted butter, eggs

Directions:
Preheat oven to 180°C.
Line muffin tin with paper.
Place the flour, baking powder, sugar, orange zest, and chocolate in a large bowl and mix to combine.
In another smaller bowl, combine the yogurt, butter, eggs and orange juice until well blended.
Add the wet mixture to the dry mixture and mix until just combined.
Spoon the batter carefully into the prepared muffin tin.
Bake for 35-40 minutes or until the tops are golden and cooked when tested with a skewer.
Remove from oven and cool for 5 minutes. They are ready to serve straight away.
Tomato Soup


Ingredients:
butter, onion, tomatoes, sugar, fresh basil leaves, fresh parsley, crouton

Directions:
Melt half the butter in a large, heavy based saucepan. add the onion in the butter and cook over a low heat, stir it occasionally until softened.Next add the tomatoes, then season with salt and pepper and cook for another 5 minutes.
Pour the warm chicken or vegetable stock into the cooking tomatoes and bring to a rolling boil. Then lower the heat and cook for 10 minutes.
Bext push the soup through the sieve using the back of a wooden spoon, Remove the skins and seeds. Put it back on the heat and stir in the sugar, add the remaining butter, basil and parsley. Heat the soup up but make sure it doesnt boil. Serve warm. Add croutons if you wish.
Linnie's Spanish Rice
Category: side-dish
By Linda Correia

The best and easiest Spanish rice!

Ingredients:
1 cup uncooked white rice
1 teaspoon minced garlic
2 cups water
1 (16 ounce) jar salsa

Directions:
Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

Cook time: 30 mins
Total time: 30 mins
Yields: 4 side servings

Calories: 200.1
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 44.2 g
Sugars: 3.5 g
Dietary fiber: 2.4 g
Protein: 5.1 g
Sodium: 674.4 mg
Favas a Portugueasa  ( Broad Beans With Bacon and Herbs )


Ingredients:
bacon, onion, garlic clove, fava beans, tomatoes, mint, parsley, bay leaf, salt, pepper

Directions:
In a heavy based pot fry the bacon until the fat runs.
Add onions and garlic, cook gently till soft.
Stir in the beans and tomato, with the herbs.
Barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
Strain the liquid off and remove the bay leaf and mint.
Serve and enjoy the taste of Portugal.
Mexican Meatball Casserole


Ingredients:
white rice, black beans, colby-monterey jack cheese, fresh cilantro

Directions:
Heat oven to 350°F. Spray 13x9-inch (3-quart] glass baking dish with cooking spray. Cook rice as directed on bag.
In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish.
Cover with foil. Bake 30 minutes. Uncover; top with remaining 1 cup cheese. Bake 10 to 15 minutes or until cheese is melted and casserole is bubbly around edges. Garnish with remaining ingredients.
Secret Salsa
Category: appetizers-and-snacks
By Neicie

Sweet and spicy pico de gallo-style salsa with my secret ingredient!

Ingredients:
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
1  lime, juiced
2 teaspoons salt
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon tequila
6 large tomatoes, chopped
1 small onion, diced
1  green bell pepper, diced

Directions:
Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 23.6
Fat: 0.2 g
Carbohydrates: 5.2 g
Sugars: 3 g
Dietary fiber: 1.5 g
Protein: 1.1 g
Sodium: 395 mg
Cafe Style Grilled Chicken Sandwiches
Category: meat-and-poultry
By Anonymous

Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.

Ingredients:
2  skinless, boneless chicken breast halves
¼ cup olive oil
2 tablespoons white wine vinegar
1  lemon, juiced
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon ground black pepper
4 sprigs fresh dill, chopped
2 tablespoons butter
2 tablespoons olive oil
⅛ teaspoon garlic powder
⅛ teaspoon salt
8 thick slices French bread
2 tablespoons mayonnaise, or to taste
4 slices tomato
4  lettuce leaves

Directions:
Preheat grill to medium-high heat. Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl.  Stir to coat chicken breasts completely.  Let stand for 10 minutes. Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half. Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan. For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 sandwiches

Calories: 553
Fat: 34.1 g
Saturated fat: 8 g
Carbohydrates: 42.6 g
Sugars: 3.2 g
Dietary fiber: 2.4 g
Protein: 20.3 g
Cholesterol: 48.3 mg
Sodium: 637.2 mg
Robert's Brisket Rub
Category: side-dish
By Brnagin4

This is a basic brisket rub recipe which leaves a tangy and flavorful crust on the brisket. It has been a big hit with my family and friends. This rub covers a 7-pound brisket. Rub mixture onto brisket then let set in plastic wrap overnight.

Ingredients:
¼ cup brown sugar
¼ cup sweet paprika
3 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried savory
2 teaspoons cayenne pepper

Directions:
Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 21 servings

Calories: 18.7
Fat: 0.2 g
Carbohydrates: 4.4 g
Sugars: 2.9 g
Dietary fiber: 0.9 g
Protein: 0.4 g
Sodium: 824.6 mg
Donna's Dinner


Ingredients:
lean ground beef, Velveeta cheese

Directions:
In a medium skillet, brown, rinse and drain ground beef.
Prepare Ramen Noodle soup per directions on package, including adding the flavor packet.
Melt Velveeta cheese into the soup (you can add more or less, depending on how much you like cheese - I tend to use a bit more].
Stir beef into the soup/cheese mixture and add salt and pepper to taste.
Serve it up and enjoy!
Cheesy Funeral Potatoes


Ingredients:
potatoes, frozen shredded hash browns, sour cream, cheddar cheese, butter, onion, butter

Directions:
Peel potatoes and boil for 30 minutes, until just tender., Cool and grate into a greased 9x13 inch baking dish., Heat oven to 350º., Combine soup, sour cream, cheese, ½ cup melted butter and onion., Gently blend into the potatoes., Combine corn flakes and 2 tbsp melted butter. Sprinkle on top., Bake for 30 minutes.
Citrus Bars


Ingredients:
all-purpose flour, nonfat sour cream, powdered sugar, unsalted butter, eggs, lemon juice, lemon zest, baking powder, powdered sugar

Directions:
Preheat oven to 325 degrees F.
Line 9" square baking pan with enough foil to overhang sides by 2", then coat with cooking spray.
At medium speed, beat flour, sour cream, 3 tablespoons powdered sugar & butter until combined.
Press dough onto bottom of pan, & prick with fork.
Bake 20 minutes or until lightly browned.
At low speed, beat eggs, whites, juices, zest, baking powder & 1 1/2 cups powdered sugar until combined.
Pour over warm crust.
Bake 40 minutes or until set.
Cool on wire rack, & if desired, sprinkle with additional powdered sugar before cutting into bars.
Thai Shrimp and Chicken Soup


Ingredients:
bottled clam juice, fish sauce, instant minced garlic, fresh ginger, red curry paste, mushrooms, large shrimp, boneless skinless chicken breast, snow peas, fresh lime juice, sugar, green onion tops, fresh cilantro, light coconut milk

Directions:
Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk.
Add mushrooms, bring to a boil.
Reduce heat and simmer 4 minutes.
Add the shrimp, chicken and snow peas; bring to a boil.
Cover, reduce heat, and simmer 3 minutes.
Stir in lime juice, sugar, green onions, cilantro and coconut milk.
Cook 2 minutes longer or until thoroughly heated.
Pork With Soy Sauce and Sesame Glaze


Ingredients:
dark soy sauce, clear honey, garlic cloves, sesame seeds, onion, plain flour

Directions:
Trim fat from pork fillets and place them in a wide non-metallic dish.
Mix together the soy sauce, honey, garlic.
Spread this mixture over pork fillets, turning the meat to coat it evenly on both sides.
Lift the pork fillets into a roasting tin or a shallow ovenproof dish. Sprinkle the sesame seeds evenly over the meat.
Roast the pork in an oven preheated at 400°F for about 20 minutes, spooning juice over fillets from time to time. Cover loosely with foil to prevent over-browning, and roast for 15 minutes more until meat is cooked thoroughly.
Meanwhile, dip the onion slices in the flour, and shake off excess. Heat the oil and fry the onion rings until golden and crisp, turning occasionally. Serve the pork in slices with the fried onions on a bed of crisp salad.
Blueberry Oatmeal
Category: breakfast-and-brunch
By agoldstone

Oatmeal is a great way to start the day and this is a recipe I have developed over the years. It's delicious, light, and great with milk to help cool it down. You can replace the milk with soy milk, if desired. You can add the blueberries earlier in the cooking process if you like them hotter and plumper.

Ingredients:
1 ⅓ cups water
1 pinch salt
⅔ cup quick oats
1 tablespoon crushed flax seed
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup milk  (Optional)
¼ cup fresh blueberries, or more to taste

Directions:
Combine water and salt together in a saucepan; bring to a boil. Add oats; cook and stir until halfway tender, 2 to 3 minutes. Stir flax, brown sugar, cinnamon, and vanilla extract into oatmeal; continue cooking until oats are tender, water is boiled off, and desired cereal consistency is reached, 2 to 3 minutes more. Stir milk and blueberries into oatmeal.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 210.1
Fat: 5.6 g
Saturated fat: 1.3 g
Carbohydrates: 33.3 g
Sugars: 11.9 g
Dietary fiber: 5.4 g
Protein: 6.9 g
Cholesterol: 4.9 mg
Sodium: 35.6 mg
Fresh Tomato Tart


Ingredients:
mozzarella cheese, roma tomatoes, fresh basil leaf, garlic cloves, mayonnaise, parmesan cheese, white pepper, fresh basil leaf

Directions:
Unfold the pie crust according to package directions.  Line a 9-inch tart pan with pastry (its easier to remove the baked tart if pan has a removable bottom].  Press the pastry into the fluted sides of the tart pan and trim the edges.  Don't prick, but add some pie weights.  Partially bake in a 450°F oven to 5 to 7 minutes or until pastry is slightly dry.
Remove from oven.  Remove pie weights.  Sprinkle with 1/2 cup of the mozzarella cheese.  Cool in pan on a wire rack.  Reduce oven temp to 375°F.
Meanwhile, cut the tomatoes into slices; drain the slices on paper towels.  Arrange the tomato slices over the melted cheese in the baked crust.
In a food process bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped.  Or snip the basil and mince the garlic.
In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated parmesan cheese, and pepper.  Spread the mixture evenly over the tomato slices.
Bake in a 375°F oven for about 25 minutes or until cheese is golden on top.  Let stand 5 minutes before cutting into wedges.  Serve warm.  If you like, garnish with additional basil leaves.
Tim's Quickie Pasta Salad


Ingredients:
pasta, stuffed green olive, carrot, cucumber, grape tomatoes, cherry tomatoes, imitation bacon bits, mozzarella cheese, salt, ground pepper

Directions:
In a large bowl, combine 1/2-3/4 bottle of dressing with all ingredients except for pasta.
Add drained pasta and toss lightly with dressing mixture until well distributed.
Cover an refrigerate until well-chilled.
Taste before serving and add additional dressing if the salad is dry or needs more zip!
Honey Deep Hair Conditioner


Ingredients:
honey, olive oil

Directions:
"Mix honey with Olive Oil. Heat in microwave oven to melt and apply to hair then cover head with a very warm towel for half an hour while taking a warm soothing bath then shampoo off."
Brussels Sprouts & Mushroom Casserole


Ingredients:
Brussels sprouts, mayonnaise, lemon juice, parmesan cheese

Directions:
Preheat oven to 325 degrees., Cook the brussels sprouts till the are crisp tender., Place in a lightly greased one quart casserole dish., Meanwhile combine mushrooms, mayo, lemon juice and celery salt., Spoon over brussels sprouts and sprinkle with parmesan cheese and almonds., Bake at 325 degrees for 20 minutes or until heated through.
Michele's Hummus With Pita Chips


Ingredients:
olive oil, olive oil, dried oregano, salt, ground black pepper, canned chick-peas, fresh lemon juice, garlic clove, tahini

Directions:
Preheat oven to 400 degrees.
Cut each pita into 8 wedges and arrange over a large baking sheet.
Drizzle the pita wedges with 3 tbsp of olive oil, and then sprinkle with the oregano and 1 tsp each of the salt and pepper. Toss to coat pita wedges with oil, salt and pepper. Spread out evenly.
Bake for 5 minutes, then turn wedges over and bake until they are crisp and golden, about 5 minutes longer.
Meanwhile, in the bowl of a food processor, add the beans, lemon juice, garlic, remaining salt and pepper, tahini and hot sauce. Puree.
With the machine running (puree], stream in the remaining 1/3 cup olive oil until the mixture is smooth and creamy.
Season with more salt and pepper to taste if desired.
Serve warm or room temperature with pita chips.
Artisan Bread Best Flavor


Ingredients:
all-purpose flour, kosher salt, water, beer, white vinegar

Directions:
The critacal factor is using a dutch over to bake.
Stir the salt into the flour then the yeast.  Add the wet items and knead for 5 minutes.   Let rise for 2 hours.
Fold several times and rise again for 2 hours.
Spray parchment paper with Pam and form it into a rising bowl.   Fold the dough again and shape into a ball and put into the parchment paper.   Push down the ball and spray the top lightly with Pam and cover with plastic wrap to get a final rise until doubled in size (about 1 1/2 hour].
Sprinkle with flour and slash top.
Heat oven and dutch oven to 500 degrees for 1/2 hour.   Remove dutch oven to stove top and gently lift the partchment paper and dough and place both into the dutch oven and cover.
Lower oven temp to 450 and bake covered for 25 minutes.
Remove cover and bake another 15-20 minutes until golden brown or until bread internal temp is 200.
Cool uncovered.
Slow Simmered Sweet and  Sour Kielbasa


Ingredients:
kielbasa, water, brown sugar, ketchup, Worcestershire sauce, mustard, vinegar, onions

Directions:
Mix all ingredients (except kielbasa] and bring to a boil in a large saucepan. Simmer for 5 minutes.
Cut kielbasa into 1/4-inch slices. Stir into sauce.
Cover and cook on low heat for approximately 1 hour.
South American Bean and Sweet Potato Bake


Ingredients:
olive oil, onion, celery, ground cumin, ground cinnamon, garlic cloves, red chile, dark chocolate, tomato puree, kidney beans, sweet potatoes, sweetcorn, cornmeal, egg, paprika, sugar, salt

Directions:
Heat the oil in a large saucepan and cook onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients] and simmer for 25 minutes; spoon the mixture into a large oven proof dish.
Preheat the oven to  375 F / 190 C /gas mark 5.
Drain off 4 tbsps water from the sweetcorn, then whizz the rest of the contents of the tin in a blender; place pureed sweetcorn in a saucepan, add polenta and stir and simmer to thicken.
Allow to sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, sugar and salt.
Bake for 35 minutes.
Baked Taro Chips
Category: appetizers-and-snacks
By Chris Denzer

Paleo. Beats potato chips.

Ingredients:
1  large taro root, peeled and sliced into 1/4-inch disks
1 tablespoon olive oil
½ teaspoon salt

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place taro disks in a 1- to 2-inch deep dish. Brush disks evenly with olive oil and sprinkle with salt. Bake in the preheated oven until tops of chips are crisp, about 15 minutes; flip chips and continue baking until second side is crisp, about 15 more minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 64.2
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 1 g
Protein: 0.4 g
Sodium: 581.9 mg
Salsa De Serrano Rojo  (Red Serrano Sauce)


Ingredients:
cider vinegar, water, fresh lime juice, white sugar, ground cumin, salt, garlic cloves

Directions:
Stem serranos, and puree along with garlic in blender until smooth adding water if necessary to maintain puree.
Press puree through a sieve to remove seed particles.
Combine 40 oz. serrano puree with all other ingredients in bowl.
Work in batches back through blender, and strain again.
Bottle in sprinkle top bottles and refrigerate.
Green Banana Fries
Category: side-dish
By Victoria M.H.

I learned about this when I was in Kenya. I've never tasted better fries nor more nutritious fries. Potatoes aren't that common in Kenya but bananas and roots are. They taste as good as any fast food French fries and are healthier. Green bananas are the healthiest because they have all their vitamins where ripe ones lose most of them because they're too ripe.  Green bananas do not have a strong banana flavor at all. It's very deceptive and very healthy. I couldn't stop eating them.

Ingredients:
5 small unripe (green) bananas
1 quart oil for frying, or as needed
salt to taste

Directions:
Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into long thin wedges or strings to make fries. Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper towels. Pat off the excess oil, and season with salt.  Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 213.8
Fat: 15.3 g
Saturated fat: 1.9 g
Carbohydrates: 21.1 g
Protein: 0.9 g
Sodium: 25.8 mg
Papa Chow


Ingredients:
"craisins"

Directions:
"Mix all ingredients in a gallon ziploc."
Creamy Vegan Potato Salad Recipe


Ingredients:
green onion, red bell pepper, celery, broccoli, flat leaf parsley, red onion, cracked pepper, sea salt, raw cashews, extra virgin olive oil, raw cauliflower, water, lemon juice, Dijon mustard, apple cider vinegar, sea salt

Directions:
Place the potatoes in a large pot and cover them with cold filtered water.
Add 2 Tbsp of Celtic sea salt to the water and bring to the boil.
Simmer for about 10 minutes or until just done.
Rinse them with cold water and drain thoroughly.
Transfer the potatoes to a mixing bowl and combine with all of the chopped vegetables (except the parsley].
To Make Dressing:
Put the cashews and cauliflower in a food processor, and add the water until combined well.
Slowly add the oil in one steady stream, and process until thick and creamy.
Place the rest of the ingredients into the blender to taste, and process until smooth.
Add in some more salt, mustard or lemon juice to taste until you create your perfect blend.
**Please note – you will need a high speed blender such as a VitaMix.
or BlendTec, in order to achieve a really creamy consistency.
Pour the dressing over the vegetables and mix thoroughly.
Stir through the parsley, and then season with Celtic sea salt and black pepper to taste.
Chill or serve at room temperature. YUM!