xiaoxl/recipe_data huggingface dataset:
Beetroot Rice


Ingredients:
butter, cumin seed, mustard seeds, garlic clove, ginger, beet, garam masala powder, peas, rice, salt

Directions:
Melt butter in pan.
Add cumin and mustard seeds.
Add garlic and ginger; saute.
Add beets.
Cook on low until beets are tender; you may need to add a little water to prevent sticking.
Add sambal powder, and garam masala powder.
Stir in peas.
Stir in rice; stir until rice is red.
Kato Tea


Ingredients:
mango rum, honey

Directions:
Pour the tea into a hurricane glass over ice., Add the Malibu mango rum, stir and serve.
Spicy Ginger Beef


Ingredients:
gingerroot, salt, red curry paste, onion, red bell peppers, orange bell peppers, red chili sauce, soy sauce, fresh basil, fresh parsley

Directions:
Heat oil in a large skillet over a high heat., Add beef and one tablespoon of the ginger., Salt to taste and stir-fry until meat is barely cooked., With a slotted spoon, remove beef to a bowl, draining oil back into skillet., Add curry paste and onion to oil., Stirring, cook until curry is dissolved and fragrant., Add peppers and remaining ginger., Stir-fry until vegetables are tender crisp., Add sweet red chili sauce and soy sauce to vegetables ., Stir to combine., Pour reserved meat, with accumulated juices into skillet., Cook until meat is just heated through., Add basil or parsley and mix until combined., Serve immediately., Jasmine rice is a nice accompaniment with this entrée.
Chicago Hot Dog-Style Salmon
Category: main-dish
By CARMOMOF4

The dressing of a decadent hot dog on a super-healthy salmon fillet. Building on the deliciousness of a mustard-glazed salmon, this recipe adds the bold, bright flavors associated with Chicago hot dogs--white onion, dill pickle, tomato, sport peppers, and celery seed. Serve with green beans or asparagus.

Ingredients:
cooking spray
4 (6 ounce) salmon fillets
¼  lemon, juiced, or more to taste
2 teaspoons dried dill weed
¼ cup Dijon mustard
2 large dill pickles, diced
½  white onion, diced
1  tomato, seeded and diced
4  sport peppers, chopped, or to taste  (Optional)
1 dash celery seed, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top. Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet. Bake in preheated oven until fish flakes easily with a fork, about 15 minutes. Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 312.5
Fat: 16.5 g
Saturated fat: 3.3 g
Carbohydrates: 8.8 g
Sugars: 2.9 g
Dietary fiber: 1.4 g
Protein: 29.8 g
Cholesterol: 82.5 mg
Sodium: 1580.8 mg
Turkey Taco Skillet


Ingredients:
ground turkey, water, thick & chunky salsa, instant brown rice, lettuce, tomatoes, reduced-fat sour cream, baked corn tortilla chips

Directions:
Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12-15 minutes, until liquid is aborbed. Sprinkle with cheese; cover and let stand 1-2 minutes to melt cheese.
On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.
Carne Asada Burger


Ingredients:
lean ground beef, 2% fat cottage cheese, salsa, fresh mushrooms

Directions:
Make 2- 3 oz meat patties, sprinkle with salt& pepper Sprinkle with the Carne Asada, add the cottage cheese in the center of one patty, top with the other patty and carefully seal the edges.
Refrigerate for apprx 1 hour, covered Spray a fry pan with pam or olive oil& turn the heat to high.
Add the patty and brown on one side for 3 minutes, don't let it burn.
Turn the heat to medium, flip the patty and cover the pan, continue cooking for 3 minutes.
Add mushrooms, replace lid, turn heat to medium low.
Continue cooking until the mushrooms are golden and the burger is cooked through apprx 5 more minutes.
Meanwhile toast one side of each half of the bun, butter it if you wish.
Top the burger with the salsa. Serve the mushrooms on the burger or on the side,  Add whatever garnish you want on the burger and enjoy.
Chocolate Raspberry Sugar Cookies


Ingredients:
eggs, vanilla, sugar, flour, baking powder

Directions:
Beat together eggs, oil, vanilla, sugar, and Crystal Light mix., Add flour and baking powder, and chocolate chips, mix well., Roll into a dozen 1 inch balls, flatten down a little., Bake for 7 minutes at 400°F.
Sweet Potato and Black Bean Chili
Category: soups-stews-and-chili
By Chef John

The extra step of roasting the sweet potatoes really concentrates the sweet, earthy flavors and gives the starchy chunks a marvelously meaty texture.

Ingredients:
2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
½ teaspoon ground dried chipotle pepper
½ teaspoon salt
2 tablespoons olive oil, divided
1  onion, diced
4 cloves garlic, minced
1  red bell pepper, diced
1  jalapeno pepper, sliced
2 tablespoons ancho chile powder, or to taste
1 tablespoon ground cumin
¼ teaspoon dried oregano
1 (28 ounce) can diced tomatoes
1 cup water, or more as needed
1 tablespoon cornmeal
1 teaspoon salt, or to taste
1 teaspoon white sugar
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained
1 pinch cayenne pepper, or to taste
½ cup sour cream, for garnish  (Optional)
¼ cup chopped fresh cilantro, for garnish  (Optional)

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes. Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 599.9
Fat: 14.7 g
Saturated fat: 5 g
Carbohydrates: 101.4 g
Sugars: 17.9 g
Dietary fiber: 26 g
Protein: 20.7 g
Cholesterol: 12.6 mg
Sodium: 2119 mg
Sausage, Pasta & Bean Soup


Ingredients:
smoked sausage, yellow onion, garlic cloves, green bell pepper, diced tomatoes with juice, tomato sauce, tomato puree, beef broth, Worcestershire sauce, salt, pepper, desired pasta, zucchini

Directions:
In large skillet, combine sausage, onion, garlic and bell pepper.  Cook until sausage is browned and vegetables are tender.
Put into large soup pot and add remaining ingredients except pasta, beans and zucchini.  Bring to a boil and simmer 30 minutes.
Add pasta, beans and zucchini and simmer another 20-25 minutes or until pasta is tender.
Crackling Cornbread
Category: bread
By RSTANZA

Great comfort food, good with just a glass of milk, enjoy

Ingredients:
1 cup cornmeal
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon shortening
1 cup pork cracklings (fried pork skins)
1  egg
1  jalapeno pepper, seeded and minced
1 cup buttermilk

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted. Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet. Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 wedges

Calories: 253.8
Fat: 11.8 g
Saturated fat: 3.8 g
Carbohydrates: 20.4 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 13.5 g
Cholesterol: 52.8 mg
Sodium: 1288.5 mg
The Most Awesome Chocolate Fondue


Ingredients:
heavy whipping cream, light corn syrup, cherry brandy, marshmallows

Directions:
1.Combine chocolate chips cream and corn syrup in large microwave safe bowl.
2.Microwave uncovered on high (100%] power for 1 minute; stir by hand (if nessesary, microwave for an additional 20 to 30 seconds.
3 Stir untill the chocolate is melted, it is all combined and sauce is smooth.
4. Add liqueur and stir again.
5.Serve warm and with assorted fruits, cookies, marshmellows, etc.
Spinach and Lemon Risotto


Ingredients:
low sodium chicken broth, onion, olive oil, arborio rice, butter, cheese, feta cheese, spinach, lemon, juice and zest of, canola oil, shrimp, butter, fresh parsley, canola oil, tomato paste, garlic, carrots, onions, celery, leeks, fresh thyme, fresh rosemary, fresh flat-leaf parsley, water

Directions:
To make the risotto:
In a saucepan, bring the stock to a simmer over medium-low heat. In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining.
Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm.
To make the shrimp:
In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside.
Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese.
To make veal stock:
Preheat the oven to 450 degrees F.
Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart.
In roasting pan, arrange bones and meat in 1 layer, drizzle with oil, season with salt, and pepper and roast in lower part of the oven, stirring half way in between until bones are golden brown, 40 minutes to 1 hour depending on the size of the bones.
Add the tomato paste by spooning it over the bones. Add the vegetables and put it in the oven for an additional hour. Into a large stockpot, add bones, meat, roasted vegetables, herbs, and 16 cups (4 L] water. Discard fat from roasting pan.
Place tray back onto the stovetop. Heat on medium for about 1 minute then remove. Immediately add 1/2 cup to 1 cup water to the pan, scraping up brown bits, put the tray back on heat and then add the deglazed liquid to the stockpot. Bring liquid to a tremble, about 190 degrees F, and cook at 190 degrees F (skim froth frequently during first hour of cooking] for 8 hours.
Pour stock in batches through a large fine sieve and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.] Gently simmer stock, skimming froth occasionally, until reduced to about 4 cups (1 L], about 1 hour.
Cool stock, uncovered, and chill, covered.
Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months.
Easy Papaya Chicken Casserole


Ingredients:
roasting chickens, chicken breasts, flour, butter, lemon juice, brown sugar, cornstarch, soya sauce, papayas

Directions:
Preheat oven to 350°F.
Cut up whole frying chicken into pieces, or chicken breasts into halves.  I like to use bone in/skin on because I think the meat is moister.  I remove the skin and bones before I put the sauce over it all.
Dredge the chicken pieces in flour, set aside.  Sometimes I use chicken coating mix, just to spice this up a bit more.
In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
Bake the chicken for one hour or until juices run clear and the chicken is tender.
Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
For the sauce:  Mix remaining ingredients in a saucepan (except the papaya] and bring to a boil.
Once boiling and thickened add the papaya to the chicken in the roaster.
Pour the sauce over all, and put back in the oven for 5 minutes.
Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
If you serve this dish with rice, double the sauce recipe.
Slow Cooker Sweet Chicken Chili
Category: soups-stews-and-chili
By Krystal

Chicken simmers with beans, onions and brown sugar to create a tasty, comforting dish for those cold winter days.  Great in warm weather too!

Ingredients:
6  skinless, boneless chicken breast halves
1 (15 ounce) can dark red kidney beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can black beans, undrained
2  onions, cut into chunks
1  green bell pepper, coarsely chopped
1 (6 ounce) can tomato paste
⅓ cup brown sugar
2 tablespoons seasoned rice vinegar
1 tablespoon Asian chili black bean sauce
½ teaspoon sea salt
½ cup shredded Cheddar cheese

Directions:
Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours. Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.

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

Calories: 262.5
Fat: 4.8 g
Saturated fat: 2.1 g
Carbohydrates: 30.5 g
Sugars: 13.5 g
Dietary fiber: 6.5 g
Protein: 25.3 g
Cholesterol: 53 mg
Sodium: 702 mg
Dr. Andrew Weil’s Broccoli


Ingredients:
fresh broccoli, extra virgin olive oil, salt, garlic cloves, red pepper flakes

Directions:
Prepare broccoli by trimming off the bottoms from the broccoli stalks and discarding (or freezing for later use]. Cut off the main stem of each stalk; peel it to beneath the fibrous layer, and cut the flesh into bite-sized chunks. Break the head of the broccoli into bite-size pieces, and peel a bit of the skin from the small stems to make them more tender.
Rinse the broccoli in cold water and drain. Place in a pot with ¼ cup cold water, the olive oil, salt to taste, and the garlic. Add a pinch or more of the hot red pepper flakes if you prefer some heat.
Bring to a boil, cover tightly, and steam until the broccoli is bright green and crisp-tender, no more than 5 minutes. Remove with a slotted spoon and serve at once. You can also add the broccoli (with any remaining liquid] to cooked pasta (Dr. Weil prefers penne or rigatoni], seasoning with grated Parmesan cheese if you like.
Quick Burger Stroganoff


Ingredients:
lean ground beef, onion, mushroom, water, Worcestershire sauce, fat free sour cream

Directions:
Crumble ground beef into a 3qt glass casserole. Add onion. Cover and microwave 5-7 min until cooked. Stir once during cooking. Drain and crumble. Rinse if neccessary. Stir in soup, mushrooms, water, and Worcestershire sauce. Cover and microwave 3-5 minutes or until bubbly. Stir once during cooking. Stir in sour cream. Microwave 1-2 minutes more. Stir, cover and let sit 5 minutes before serving. Serve over hot, cooked noodles.
*Ground turkey may be substituted - use 1 1/2 lbs of ground turkey.
1 serving=1/4 of recipe.
LAWL count: 1 protein, 1 veg, 1 starch.
Tarragon Tuna Steaks
Category: seafood
By DOREENB

Tarragon adds a twist to this great marinade that can also be used with swordfish or shark steaks! Tasted better than a filet mignon!

Ingredients:
3 tablespoons olive oil
2 cloves garlic, peeled and minced
2 tablespoons tarragon vinegar
½ teaspoon dried tarragon
freshly ground black pepper to taste
1 ½ pounds fresh tuna steaks

Directions:
In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours. Preheat an outdoor grill for high heat and lightly oil grate. Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

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

Calories: 337.1
Fat: 18.5 g
Saturated fat: 3.5 g
Carbohydrates: 0.6 g
Protein: 39.9 g
Cholesterol: 65.2 mg
Sodium: 67.1 mg
Quinoa, Garbanzo & Spinach Salad W/ Smoked Paprika Dressing


Ingredients:
quinoa, garbanzo beans, English cucumbers, fresh mint leaves, feta cheese, sherry wine vinegar, olive oil

Directions:
Place quinoa in large saucepan; add enough salted water to cover quinoa by 1 inch.  Bring to boil.  Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 16 minutes.  Drain.  Chill until cool.
Meanwhile, combine spinach leaves, garbanzos, cubed cucumber, halved tomatoes, mint leaves, and half of feta cheese in extra-large bowl.  Add cooled quinoa and toss gently to blend.
Whisk vinegar and smoked paprika in small bowl.  Gradually whisk in oil.  Season dressing with salt and pepper.  Pour dressing over salad; toss to coat.  Season generously with salt and pepper.  Sprinkle remaining feta over.
Cheesy Chicken Dip


Ingredients:
chicken breasts, Rotel Tomatoes, garlic clove, fat free cream cheese

Directions:
Place frozen (or thawed] chicken breasts in crock pot with the garlic and Rotel tomatoes.  Cook until chicken is fully cooked and can be shredded easily (mine took about 3 hours on high].
Shred chicken while it's still in crock pot.
Add all other ingredients to the chicken/tomato mixture (leave all juices that were created] and continue to cook on low until the dip is hot and creamy!  I let mine sit in the crock pot on low for about an hour and then switched it to warm until we were ready to eat.
Sesame Crusted Wild Salmon


Ingredients:
salmon fillets, sesame seeds, red onion, salt, pepper, ginger, butter, rice vinegar, coconut milk

Directions:
Pre heat oven to 450 degrees.
Toast the sesame seeds in the oven for 5 minutes or when browned.
rub the top of the salmon with the sesame oil and sprinkle to taste with salt and pepper.
Dredge the tops of the salmon onto the toasted seeds  lightly butter a baking dish and place salmon on top then place in oven for 10-15 minutes dependant on the thickness of the salmon.
Once the salmon is baking melt the butter on med high heat and glaze the onion and ginger in the butter for about 5 minutes.
Salt and pepper the mixture and then place the rice vinegar in until vinegar evaporates.
then stir in the coconut milk or cream and boil for 2 minutes turn heat down low and wait for the salmon.
Place portions of the mixtur on a plate and top with salmon with your rice and veggies on the side.
Fabulous and Easy Dinner Rolls


Ingredients:
bread flour, white sugar, salt, powdered milk, water, butter, active dry yeast, water

Directions:
Place ingredients in order of your machine manufacturer's direction, and run dough cycle.
Once complete, remove and punch down on a lightly floured surface.
Divide dough into 12 equal parts, form into rounds and place on greased baking sheet.
Cover with a damp towel and let rise 45 minutes to an hour.
Beat egg white and water, brush on rolls, bake at 350° for approximately 15 minutes till golden brown.
Serve with honey butter if desired.
Parmesan Herb Bread


Ingredients:
all-purpose flour, parmesan cheese, sugar, oregano leaves, fast rise yeast, milk, water, Crisco shortening, egg, Crisco shortening, parmesan cheese

Directions:
Set aside 1 cup of flour.  Mix remaining flour, 1/2 cup parmesan cheese, sugar, onion salt, celery salt, oregano, and yeast.
Combine water, milk, and 1/3 cup shortening in a saucepan and heat just until boiling.  Stir into dry ingredients.
Add egg and mix in enough of the reserved flour to make a stiff dough.
Divide between 2 greased 1-quart (1 liter] loaf pans.  Cover and let rise in warm place until almost double -- about 30 minutes.
Brush loaves with 1 tablespoons melted shortening and sprinkle with 2 tablespoons parmesan cheese.
Bake at 350F for 30-35 minutes.
Ww 9 Points - Yankee Pot Roast


Ingredients:
boneless bottom round roast, black pepper, table salt, onions, water, red wine vinegar, dried thyme, fresh parsley

Directions:
Preheat oven to 350ºF.
Coat a Dutch oven (a large pot with a tight-fitting lid] with cooking spray.
Heat over medium-high heat.
Sprinkle roast with pepper and salt.
Place in pot and scatter onions around roast.
Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes.
Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil.
Cover and cook 1 1/2 hours.
Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more.
Remove one potato from pot and puree in a blender.
Stir into gravy to thicken.
Transfer roast to a cutting board and slice against grain into 16 slices.
Serve with vegetables and gravy.
Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.