xiaoxl/recipe_data huggingface dataset:
Peach Crisp


Ingredients:
all-purpose flour, brown sugar, salt, butter, margarine, sugar, cornstarch, rolled oats, brown sugar, all-purpose flour, butter, margarine

Directions:
In a bowl, combine flour, brown sugar and salt.
Cut in butter until crumbly.
Pat into a greased 9" square baking pan.
Bake at 350 for 15 minutes.
Meanwhile, drain the peaches and reserve juice in a medium saucepan.
Add the sugar and cornstarch; bring to a boil, stirring constantly.
Boil for 2 minutes or until thickened.
Remove from the heat; stir in peaches.
Pour into the crust.
For topping, combine oats, brown sugar and flour.
Cut in the butter until crumbly.
Sprinkle over filling.
Bake at 350 for 25-30 minutes or until golden and bubbly.
Meatloaf Quesadillas


Ingredients:
tortillas, salsa

Directions:
Heat oil in a medium sized non-stick skillet over medium high heat.
Prepare tortillas in this order,lay tortillas on flat surface,spread 1 Tablespoon of salsa on half of tortilla, place half of meatloaf over salsa, top with half of cheese.
Fold other half of tortilla over cheese.
Repeat with rest of the ingredients for other tortilla.
Place both in skillet and lightly brown on both sides,about 10 minutes total, or until desired brownness is reached.
Cut each in half; eat and enjoy.
17 Day Diet : Turkey Eggplant Parmesan


Ingredients:
eggplant, lean ground turkey, oregano leaves, dried oregano, basil, fennel seed, fat-free parmesan cheese, fat free cheese

Directions:
1.  Position a rack in the center of the oven and preheat to 350°F Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes.
2.  Meanwhile, spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey, breaking it up with a spoon. Cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. Pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. Remove the pot from the heat.
3.  Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving.
Black Rice and Broccoli With Almonds


Ingredients:
black rice, broccoli, garlic cloves, extra virgin olive oil, coarse salt, fresh ground pepper, Dijon mustard, red wine vinegar, flat leaf parsley, scallions

Directions:
In heavy bottomed medium pot, bring rice and 1 3/4 cup water to boil.  Reduce heat to maintain a simmer, cover and cook until rice is tender and water is absorbed, about 35 minutes.
Remove from heat; let stand 10 minutes.
Transfer to a serving bowl.
let cool slightly.
Meanwhile, preheat oven to 425.
On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil.
Season with 1/4 teaspoon salt and pepper.
Roast, stirring once until tender, about 20 minutes.
Remove and reserve garlic; transfer broccoli to bowl with rice.
Remove garlic from skins. Place in a small bowl; mash.
Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt.
Drizzle over salad.
Add almonds, parsley and scallions; toss.
Season with remaining 1/4 teaspoon salt and pepper.
Chicken Breasts With Porcini Mushrooms


Ingredients:
chicken breasts, Mexican Seasoning Mix, margarine, onion, mushrooms, porcini mushrooms, white wine, heavy cream, broth, cornflour, garlic cloves, lemon zest, chives, black pepper, salt, chives

Directions:
Preheat the oven and one Pyrex at 65°C/150°F.
Rub the chicken with the Mexican spices.
Heat skillet with 1 tablespoon margarine at high temperatures and add the chicken.
Cook the chicken on each side for about 2 minutes until light brown. Set aside in the preheated oven for at least 20 minutes.
In the same skillet add the second tablespoon of margarine.
Add onions and cook until soft.
Add mushrooms and cook for 5 minutes.
Dissolve corn flour in broth.
Now add wine, cream, broth with cornfour, lemon zest, pepper, garlic and chives.
Stir until combined, adjust salt and pepper and place another bowl in the oven until ready to eat.
Just before serving, place the chicken hearth on the plate adjust sauce on the plate and decorate with some chives if you want.
Note: cooking at low temperature will allow you to prepare in advance and have time for your guests as the meat will not dry out rapidly.
Simple Garlic & Pepper Rack of Lamb


Ingredients:
racks of lamb, garlic, peppercorn, salt

Directions:
Preheat oven to 350'F.
Heat oil in pan and sear lamb racks on all sides starting with the meat side first.
Remove from pan and spread with garlic.
Sprinkle on the pepper mix and then sprinkle with salt.
Place on a shallow pan and place in oven.
Roast for about 20-30mins or until cooked to your preference.
Remove from oven and cover with tin foil or leave in turned off oven to rest for 5mins.
Either slice or leave whole to serve, depending on size.
Seasoned Mashed Lentils


Ingredients:
dried lentils, olive oil, salt, fresh ground black pepper, onion powder, garlic powder

Directions:
Place dried lentils, and enough water to cover them, in a small saucepan.
Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed.  Remove from heat.
Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well.
Cover pan and let sit for about five minutes before serving.
Easy Food Processor Salsa II


Ingredients:
garlic cloves, kosher salt, fresh ground black pepper, cumin, cayenne pepper, lime, juice of, diced tomatoes, diced tomatoes, Mexican tomato sauce, roma tomatoes, yellow onion, fresh cilantro

Directions:
Cut stem end off of Roma Tomatoes and make an "X" in the skin on the other end and place in a microwave safe bowl, add a couple tablespoons of water and cover with plastic wrap. Microwave on high about 2 minutes, until tomatoes are softened and skins come off easily. Discard skins and set aside.
Put garlic, jalepeno, spices, Maggi Seasoning and lime juice in the work bowl of a 6 cup food processor with the chopping blade, and pulse a couple times until the garlic and jalepeno are minced.
Add canned tomatoes and pulse about 3 times.
Add Roma tomatoes, onion, and cilantro and pulse until the onion is at desirable size- 1/4 inch or so.
Basmati Rice With Cashews, Peas and Fresh Coriander


Ingredients:
water, salt, turmeric, ghee, olive oil, asafoetida powder, onion, basmati rice, peas, cashews, coriander leaves, coriander leaves

Directions:
In a small pan over a medium heat, bring the water to the boil; add the salt and turmeric; reduce to a simmer and cover tightly.
In a larger - preferably heavy-based - pan, over a medium heat, heat the ghee or oil; add the yellow asafetida powder and chopped onion and stir to combine for 1-2 minutes, add the rice and sauté for about 2 minutes, or until the rice becomes whitish in colour.
Carefully pour the simmering water into the pan containing the rice, stir briefly, and if the peas you are using are fresh, add them now; increase the heat so that the water is again boiling, then reduce to a very low heat and cover the pan with a tight-fitting lid.
Simmer the rice for 15-20 minutes or until the water has been absorbed by the rice and the rice is tender and flaky; if you are using frozen peas, add them 5 minutes before the end of this stage of the cooking; stir through the rice quickly, and replace the lid as soon as you can.
Remove the pan from the heat and leave it covered and undisturbed for 5 minutes to allow the grains to firm up.
Fold in the cashews, chopped baby spinach leaves and chopped coriander leaves, and stir well to combine the ingredients.
Serve hot, garnished with the remaining herbs.
NOTES: (i] I have suggested adding the chopped baby spinach leaves in step six, as baby spinach leaves wilt very quickly once they come into contact with something like hot rice.  If you would like your spinach leaves not just wilted but cooked, add them when adding the frozen peas towards the end of the cooking time in step four.  (ii] The Zaar Kitchen Dictionary suggests that either garlic powder or onion powder are suitable substitutions for yellow asafetida powder.
Pork Chop and Cabbage Casserole
Category: main-dish
By Michele O'Sullivan

A complete pork chop dinner in a baking dish. Easy and tasty.

Ingredients:
1 small head cabbage, shredded
4  potatoes, peeled and sliced
salt to taste
1 (10.75 ounce) can  condensed cream of chicken soup
½ (10.75 ounce) can  water
1 small onion, diced
4  pork chops

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt. Simmer the soup, water and diced onion. Pour over cabbage and potatoes. In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 370
Fat: 8.3 g
Saturated fat: 2.9 g
Carbohydrates: 54.2 g
Sugars: 7.6 g
Dietary fiber: 7.3 g
Protein: 21.5 g
Cholesterol: 42.2 mg
Sodium: 624.9 mg
Chicken Monterey


Ingredients:
cottage cheese, cream cheese, fat free sour cream, salt, garlic powder, green chilies, cooked rice, monterey jack cheese, tomatoes

Directions:
Preheat oven to 350°F.
Blend cottage cheese, cream cheese, and sour cream until smooth.
Blend in salt, garlic powder, and green chilies.
Add chicken, rice, cheese, tomatoes, and soup.  Pour into shallow 2-quart baking dish.
Top with corn chips.
Bake for 25-30 minutes uncovered.
If making ahead will need to increase cooking time.
Creamy Cheeseburger Soup


Ingredients:
ground beef, onion, carrot, celery, garlic, fresh basil, fresh parsley, butter, chicken broth, potatoes, all-purpose flour, Velveeta cheese, heavy cream, milk, sour cream

Directions:
In a large pot, melt 1 tablespoon butter or margarine over medium heat, cook and stir in vegetables and beef, until beef is browned.
Stir in basil, garlic and parsley.
Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
In a separate pan, melt the remainder of butter and stir in flour.
Add the milk and heavy cream, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to simmer. Stir in cheese.
When cheese is melted, add sour cream and heat through. Do not boil.
South Texas Ratatouille


Ingredients:
extra virgin olive oil, garlic cloves, eggplant, zucchini, chayote, jicama, red bell pepper, yellow bell pepper, whole canned tomatoes, poblano chile, fresh herb

Directions:
In a large pot, sauté onion in olive oil over high heat for about 1 minute, being careful not to burn.
Add garlic and cook until very light brown, stirring to keep from burning. Add eggplant, zucchini, and yellow squash and cook for 3-5 minutes, stirring frequently. Add chayote and jícama and cook for 3-5 minutes. Add peppers and poblano and cook for 3-5 minutes. Finally, add tomatoes  and cook for 2-3  minutes. Season with salt and pepper. If you like, cook a little longer. Salt and pepper to taste.
Add in herbs, reserving some to scatter around serving on plate.
To serve, place on plates and top with basil leaves.This is good on rice or pasta.  Garnish plates with sprigs of parsley or cilantro.
South of the Border Casserole


Ingredients:
ground beef, onion, tomato sauce, chili powder, salt, corn tortillas, cheddar cheese

Directions:
Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
Brown meat and drain.
Add onion and jalapeno (if using] and cook with meat until tender.
Stir in tomato sauce and seasonings.
Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
Bake at 325 for 20 minutes.
Note: Corn tortillas will soften and absorb the sauce.
These are recommended.
Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Bush Tomato Chutney (Australia)


Ingredients:
tomatoes, sugar, red onion, garlic clove, granny smith apple, golden raisins, white vinegar, salt, chili powder

Directions:
Cut up the tomatoes, garlic and onions and put them in a medium sized saucepan. Add just enough vinegar to cover them.
Add the rest of the ingredients and bring to a boil. Reduce heat and simmer until the vegetables are soft and the entire mixture has a jam-like consistency.
W30/Paleo Gravy


Ingredients:
chicken broth, leek, garlic clove, shallot, salt, pepper

Directions:
Place all ingredients in a sauce pan. Simmer about an hour until the veggies are extremely soft.
Remove the sauce pan from the heat and veeeeeeeery carefully add in any fat from the chicken (or other delicious meat] that you were cooking.
Get out your handy dandy immersion blender. Carefully, so as not to spray yourself with scalding chicken/veggie mixture, blend the concoction until it has a nice thick gravyish consistency.
Serve immediately and be amazed at what an awesome cook you are. You'll never use flour to thicken your gravy again!
Low Carb Buffalo Hot Wings


Ingredients:
chicken wings, salt, black pepper, unsalted butter, cayenne pepper, Worcestershire sauce, celery ribs

Directions:
While chicken is cooking, mix together melted butter, hot sauce, cayenne and Worcestershire sauce and keep warm; prepare celery and dressing/dip and set aside.
Rinse chicken wings and pat dry.
Season chicken liberally with salt and pepper.
Deep-fry wings in at least 3 inches of hot oil for about 20 minutes or bake for about 35-45 minutes at 375-400F until cooked through and crispy.
Drain chicken wings on paper or paper toweling.
Place wings in a large mixing bowl and toss with wing sauce until evenly coated, or serve separately as a dip.
Aunt Helens Pecan Pie


Ingredients:
sugar, light brown sugar, butter, eggs, light corn syrup, salt, vanilla, milk, pecans

Directions:
Combine all ingredients except pie crust in a large bowl., Pour into pie crust., Bake at 400 degrees for 10 minute., Lower heat to 350 and bake for 40-45 minute more.
Fresh Tomato Gravy


Ingredients:
butter, mushroom, onion, tomatoes, salt, black pepper

Directions:
Melt butter in a medium nonstick saucepan over medium heat.
Add mushrooms and onion, and cook 4 minutes or until tender, stirring frequently.
Add chopped red tomato.
Bring to a boil, and cook for 10 minutes or until liquid almost evaporates.
Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Matcha Baked Donuts


Ingredients:
all-purpose flour, sugar, baking soda, salt, coconut oil, milk, egg, vanilla extract, powdered sugar

Directions:
Preheat oven to 350ºF.
Mix flour, sugar, baking soda, salt and 1tbsp matcha powder together and whisk to combine.
In a separate bowl, mix oil, yogurt, 1/2 cup milk, egg and vanilla together and whisk to combine.
Mix dry ingredients into wet.
Transfer batter to a greased donut pan. Bake 8-12 minutes (larger donut pans may need more time].
Mix together remaining matcha powder and milk with powdered sugar and adjust consistency using powdered sugar or milk until it’s smooth and thin.
While the donuts are still warm, dip them into the glaze and transfer to a baking rack to cool and allow the glaze to set.
Enjoy!
Margaritas
Category: world-cuisine
By Katherine

I have been asked by everyone, 'How do you make your margaritas?' Everyone says I make the best. I like them, maybe you will too.

Ingredients:
1 (6 ounce) can frozen limeade concentrate
6 fluid ounces tequila
2 fluid ounces triple sec

Directions:
Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 286
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 40.6 g
Sugars: 38.7 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 1.4 mg
Strawberries Jamaica


Ingredients:
cream cheese, brown sugar, sour cream, Grand Marnier, strawberry

Directions:
Combine cream cheese, brown sugar, sour cream and Grand Marnier; mix well and chill.
Serve as a dip with strawberries or as a dessert.
Heirloom Tomato Sandwich With Basil Mayo


Ingredients:
fresh basil leaves, mayonnaise, key lime, juice of, garlic clove, pepper

Directions:
slice heirloom tomato., mix mayo, chopped basil,salt, pepper,key lime juice, and chopped garlic., place basil mayo in refrigerator for 20 mins and chill., spread mayo on both sides of bread, crumble goat cheese on bread., add slices of heirloom tomato., slice in half and enjoy!
Electrolyte Jelly Bites


Ingredients:
water, sugar

Directions:
Add 1/2 cup room temperature water to a bowl.
Sprinkle gelatin evenly over top.
Allow to bloom for 5 minutes.
Add 1 and 1/2 cups very hot or boiling water to gelatin and stir.
When gelatin has completely dissolved, stir in electrolyte powder until dissolved.
Pour into container or silicon molds.
Refrigerate for 3 hours or until set.
Tuna Sandwich


Ingredients:
tuna, lettuce leaf, onion, butter, parsley, lemon juice, black pepper, salt

Directions:
Drain oil from Tuna and put in medium glass bowl., Finely chop onion, parsley and chilli and add to bowl., Add butter, crushed pepper, salt and lemon juice., Mix well., Butter 2 bread slice and put lettuce., Put enough Tuna mix and spread evenly., Cut and Serve as desired.
All-Natural Carpet Deodorizer


Ingredients:
baking soda, cornstarch

Directions:
Mix ingredients with a fork until there are no lumps.  Sprinkle all over your carpets.
Let sit 30 minutes, then vacuum.
Kugelhopf


Ingredients:
active dry yeast, granulated sugar, warm water, all-purpose flour, butter, salt, eggs, light raisins

Directions:
Dissolve the yeast with the sugar in the warm water and let it proof.
Sift the flour, putting 2 cups in each of two bowls.
Set one bowl aside.
Work together 2 cups of flour and the soft butter (this may be done in the electric mixer].
Mix in the salt and the eggs, one at a time, beating until very thoroughly incorporated.
In alternate batches, add the remaining 2 cups flour and the yeast mixture.
Mix in the electric mixer or with a wooden spoon until thoroughly blended and elastic, then stir in the raisins.
Put in a large, lightly floured bowl, cover with a towel, and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down.
Heavily butter a standard 10-inch Kugelhoph mold or a 10-inch tube pan and sprinkle half the sliced almonds around the bottom of the mold (the butter will make them adhere].
Pour or spoon half the dough into the mold, sprinkle in the rest of the almonds, and add the remaining dough.
Let rise again until doubled in bulk, about 1 hour.
Bake in a preheated oven at 475 degrees F.
for 10 minutes, then reduce the heat to 350 degrees and continue baking until nicely browned, about 40 to 45 minutes.
Remove from the oven and let stand for 3 minutes in the pan, then invert onto a cooling rack.
Mustard Lemon Chicken


Ingredients:
lemon juice, dijon-style mustard, brown sugar, salt, pepper, chicken breasts

Directions:
Combine lemon juice, oil, mustard, sugar, salt and pepper.
Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
Refrigerate, covered 30-45 minutes, turning once.
Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
Turn and baste every 5 minutes while cooking.
Chamorro Estufao


Ingredients:
pork, roasting chickens, onion, garlic cloves, soy sauce, vinegar, water, black pepper, Accent seasoning

Directions:
In a large mixing bowl, combine all of the ingredients, except the oil and water.  Let marinade for at least a couple of hours.  If you don't have time to let it marinade, it'll be alright to cook it right away.  But the flavor is more intense when you let it marinade for a few hours.
When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot.  Cook to brown slightly.  Add the water to leftover marinade and pour over the meat.  Cover and let cook on medium heat about 45 minutes or until the meat is tender.
If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
Variation:  Add 2 whole bay leaves.
Variation:  Add 2" piece crushed fresh ginger.
Or, just add them all.   Serve this dish with white rice and fina'dene, ENJOY!
Toasted Swiss Muesli Cereal


Ingredients:
rolled oats, wheat germ, sesame seeds, sunflower seeds, canola oil, honey, dried dates, raisins

Directions:
Preheat oven to 350°F (180°C].
Mix oats, wheat germ, sesame seeds, sunflower seeds and almonds in a large bowl.
Add oil and honey to the bowl and stir until all ingredients are well combined.
Pour contents of bowl unto an ungreased cookie sheet.
Distribute contents on cookie sheet so that they cook evenly.
Bake for 30-45 minutes (until the oats and almonds appear golden], stirring well every 10 to 15 minutes (this ensures even baking].
Once baked, remove cookie sheet from oven and let the oat mixture cool.
Once sufficiently cooled stir in the dried fruit.
Store the muesli in an airtight container for up to a month.
Mexican Flag Guacamole


Ingredients:
Hass avocado, lemon juice, black pepper, salt, plum tomato, green onions, chives

Directions:
In a bowl, mash the avocado, lemon juice, yoghurt, pepper and salt until creamy but not all-the-way smooth.
Fold in the tomato, green onion and chives.
Press a layer of plastic wrap directly onto the surface of the guacamole and chill at least 1 hour.
Bring out 20-30 minutes before serving.
Delicious Dairy-Free Pumpkin Pie


Ingredients:
canned pumpkin, firm tofu, unsweetened soymilk, eggs, brown sugar, salt, cinnamon, mace

Directions:
Preheat oven to 450 degrees F.
In a blender, combine and blend tofu and soy milk until very smooth.
In a large bowl, combine sugar, salt, cinnamon and mace.
Add eggs.
Add pumpkin, making sure mixture is well blended.
Add tofu/soy milk mixture and blend well.
Pour into pie shells.
Bake at 450 for 20 minutes.
Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
Let cool completely before eating.
Baked Crab Rangoon (Using Imitation Crab)


Ingredients:
cream cheese, garlic, paprika, green onion, soy sauce, wonton wrappers, egg

Directions:
In a food processor, mix all ingredients, except the wontons and the egg.
Preheat the oven to 375 degrees F.
Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with a small amount of egg, fold over the mixture and pinch to seal.
Bake the wontons for about 15 minutes, or until golden brown.
Serve with plum sauce or sweet and sour sauce for dipping.
Notes:
I have found wonton wrappers at both Safeway and Walmart, but I prefer the ones from Safeway. They are about the same price, and the Safeway ones are thinner and taste better (in my opinion].
You can also make these ahead and freeze them: Make the filling and seal the wontons. Place them (unbaked] on a baking sheet and stick the sheet in the freezer, until the wontons are frozen. Take the wontons off the baking sheet and put them in a Ziploc freezer bag (this way they won't stick together]. When ready to bake, take as many as you need from the freezer, lightly grease a baking sheet, and bake as directed.
Cauliflower, Turnip and Carrot Pickle Recipe


Ingredients:
turnip, carrot, cauliflower, turmeric, red chili peppers, ground mustard, salt

Directions:
Clean and cut vegetables into big pieces and boil for 5 minutes.
Put in a basket to drain well and then dry with a clean cloth.
Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
Serve after 6 days.
This pickle can be kept for 15 days.