xiaoxl/recipe_data huggingface dataset:
Roasted Asparagus Salad with Feta Cheese
Category: salad
By pbutler

I was trying to come up with a flavorful salad that did not need dressing.

Ingredients:
1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet. Bake in the preheated oven until asparagus are tender, about 20 minutes. Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

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

Calories: 182.9
Fat: 13.8 g
Saturated fat: 5.7 g
Carbohydrates: 9.2 g
Sugars: 5 g
Dietary fiber: 3.6 g
Protein: 8.2 g
Cholesterol: 28 mg
Sodium: 372 mg
Rotel Salsa


Ingredients:
Rotel Tomatoes, tomatoes, green onions, lime, juice of, garlic clove, salt

Directions:
Mix and enjoy., To increase heat, add canned or fresh jalapenos to taste.
Pineapple and Craisen Cole Slaw


Ingredients:
green onion, craisins, mayonnaise

Directions:
"Combine cole slaw mix with green onions, craisens and pineapple.  Blend in mayonnaise and place in refrigerator for several hours to let the flavors meld."
Coco-Cola Cake II
Category: desserts
By sassysquirrel

Chocolate cake with cola soda and a rich pecan frosting.

Ingredients:
2 cups all-purpose flour
2  eggs
2 cups white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup butter
1 ½ cups miniature marshmallows
3 tablespoons unsweetened cocoa powder
1 cup cola-flavored carbonated beverage
½ cup buttermilk
½ cup butter
2 tablespoons unsweetened cocoa powder
6 tablespoons cola-flavored carbonated beverage
4 cups confectioners' sugar
1 cup chopped pecans

Directions:
Combine flour and white sugar in mixing bowl.  Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup cola soft drink to boiling and pour over  the flour and sugar.  Mix thoroughly. Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well. Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F (175 degrees C). While still hot, frost with Coco Cola Frosting:  Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons cola soft drink and heat to boiling.  Pour over 4 cups confectioners' sugar and mix well.   Mix in chopped nuts and spread over hot cake.

Yields: 1 - 9 x 13 inch pan

Calories: 453.9
Fat: 20.7 g
Saturated fat: 10.5 g
Carbohydrates: 66.9 g
Sugars: 53.5 g
Dietary fiber: 1.5 g
Protein: 3.4 g
Cholesterol: 61.6 mg
Sodium: 198.8 mg
Easy Garlic-Shrimp Pasta
Category: main-dish
By JLWright

A quick and easy shrimp and garlic pasta recipe that always impresses my guests!

Ingredients:
1 (16 ounce) package penne pasta
¾ cup unsalted butter
2 ½ tablespoons olive oil, or to taste, divided
2 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
salt and ground black pepper to taste
1 cup cherry tomatoes, halved
3 tablespoons capers
1 bunch fresh asparagus, trimmed
½ cup shredded Parmesan cheese
1  lemon, quartered

Directions:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. While pasta is cooking, heat butter and 2 tablespoons olive oil in a large pan over medium heat. Add garlic and cook until fragrant, making sure not to burn, about 2 minutes. Add shrimp, salt, and pepper. Cook for 2 minutes; add tomatoes and capers. Cover and cook over medium-low heat until shrimp are completely pink, about 3 minutes more. Drain the penne and return it to the empty pot; toss with 1/2 tablespoon olive oil. Keep warm. Pour 1 inch of water into a pot and add a steamer basket. Bring water to a boil and add asparagus. Cover the pot and steam until al dente, about 3 minutes. Scoop 1/4 of the spaghetti onto a plate. Add 1/4 of the asparagus and 1/4 of the shrimp mixture, making sure to include the butter sauce as well. Sprinkle with Parmesan cheese and serve with a lemon wedge. Repeat with remaining spaghetti, asparagus, shrimp, Parmesan, and lemon wedges for each serving.

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

Calories: 951.7
Fat: 49.8 g
Saturated fat: 25.7 g
Carbohydrates: 91.9 g
Sugars: 6 g
Dietary fiber: 8.1 g
Protein: 41 g
Cholesterol: 272.9 mg
Sodium: 598.4 mg
A Different Quinoa Salad


Ingredients:
quinoa, quinoa, Bulgar wheat, black beans, frozen corn, celery ribs, red bell pepper, green onions, feta cheese, fresh cilantro, salt, lime juice, light olive oil, minced garlic cloves, cayenne pepper

Directions:
Thaw corn and drain if required.  Put in a large mixing bowl.
Prepare quinoa / quinoa bulgur mixture according to package directions cool thoroughly and add to corn in mixing bowl.
Drain and rinse black beans, add to bowl.
Finely dice celery, white (or red] onion and bell pepper.  Add to mixing bowl.
Clean jalapeno pepper, removing seeds and white ribs. Slice into thin strips then mince finely and add to other ingredients.
Clean and thinly slice green onions, add to bowl.
Crumble ( I used light ] feta, add to bowl.
Rinse and Remove thick stems from fresh cilantro.  Chop roughly and add to salad.
Make the dressing, add to salad. Toss to coat then taste.  Add salt toss again and serve or refrigerate for later use.
Pumpkin-Pecan Softies With Maple Icing


Ingredients:
unbleached all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, salt, unsalted butter, golden brown sugar, eggs, canned pumpkin, powdered sugar, pure maple syrup

Directions:
Preheat the oven to 350º F. Grease two heavy large baking sheets. Whisk the first 6 ingredients to blend in a medium bowl.
Using an electric mixer beat the butter and sugar until smooth and light. Beat in the eggs, then the pumpkin. Mix in the dry ingredients and 1 cup pecans.  Drop the dough onto prepared baking sheets by rounded tablespoonfuls, spacing evenly. Bake until the cookies are golden brown, about 12 minutes.
Meanwhile: stir the powdered sugar and maple syrup to blend in a small bowl, adding additional maple syrup by teaspoonfuls if necessary until mixture is easily spreadable. Carefully spread the icing over a warm cookie and sprinkle with a few of the remaining pecans. Repeat until all the cookies are frosted; cool completely. Store the cookies in an airtight container and enjoy within 3 days.
Key Lime Shortbread Cookies


Ingredients:
all-purpose flour, powdered sugar, cornstarch, butter, key lime juice, key lime zest, powdered sugar, key lime zest, key lime juice

Directions:
Combine flour, sugar, and cornstarch. Set aside.
Beat butter at medium speed until creamy.
Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
Preheat oven to 350°F.
Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
Bake for 9-11 minutes or until edges start to brown.
Remove from pan and let cookies cool completely.
Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
Spoon or brush glaze onto the tops of cooled cookies.
Allow glaze to harden, about 15 minutes.
Easy Sheet Pan Beef Bulgogi
Category: world-cuisine
By FrackFamily5 CA—>CT

A super hot oven delivers a delicious way to cook up a weeknight meal. For best results, you'll want some meat with marbling. Serve over rice.

Ingredients:
1 ½ pounds flat iron steak
¼ cup soy sauce
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon minced ginger
1 tablespoon sesame oil
1 tablespoon chile paste
2 teaspoons sesame seeds
2 cloves garlic, minced
1  serving cooking spray
1  onion, sliced
1 (8 ounce) package sugar snap peas
2 tablespoons olive oil, or as needed
1 pinch salt and ground black pepper to taste
1 bunch green onions, thinly sliced on the diagonal

Directions:
Slice steak across the grain as thinly as possible. Add soy sauce, brown sugar, fish sauce, ginger, sesame oil, chile paste, sesame seeds, and garlic to a large bowl. Mix well. Add steak and marinate for 1 hour in the refrigerator, or up to overnight. Preheat the oven to 450 degrees F (230 degrees C). Remove steak from the refrigerator and bring to room temperature. Spray a sheet pan with cooking spray. Arrange onion and sugar snap peas on one side. Drizzle with enough olive oil to coat. Season with salt and pepper. Gently shake excess marinade off the steak and place on the other side of the pan. Bake in the preheated oven until steak is slightly charred on the edges, 10 to 12 minutes. Garnish with green onions.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 339.1
Fat: 20.8 g
Saturated fat: 6.2 g
Carbohydrates: 12.9 g
Sugars: 4.6 g
Dietary fiber: 2.4 g
Protein: 26.1 g
Cholesterol: 77.3 mg
Sodium: 911.7 mg
Parsnips in Orange Sauce


Ingredients:
parsnips, sugar, salt

Directions:
"Place parsnips in pressure cooker.  Combine orange juice, sugar and salt; pour over parsnips.  Add orange slicese.  Close cover securely.  Place pressure regulator in vent pipe.  Cook 5 minuts.  Cool pressure cooker at once."
Easy Blender Salsa
Category: appetizers-and-snacks
By KELLYDP

My family begs me to make this during football season, with or without company coming over. It's so easy to make, that I don't mind. Use caution with the jalapeno pepper, however. I recommend using kitchen or disposable gloves. These amounts are the flavor my family likes, but you can use less or more jalapeno pepper depending on your tastes.

Ingredients:
2 (14.4 ounce) cans diced tomatoes
1  jalapeno chile, seeds and ribs removed
½  yellow onion, quartered
½ bunch cilantro leaves
1 tablespoon fresh lemon juice, or to taste
salt to taste

Directions:
Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.

Prep time: 15 mins
Total time: 45 mins
Yields: 28 servings

Calories: 7.1
Fat: 0.1 g
Carbohydrates: 1.7 g
Sugars: 0.9 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 42.4 mg
Cheesecake Egg Rolls
Category: appetizers-and-snacks
By michelle

These cheesecake egg rolls are a great dessert and so simple to make. I like to serve them with crushed berries mixed with sugar and whipped cream.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
¼ teaspoon vanilla extract
1 tablespoon milk  (Optional)
1 (16 ounce) package egg roll wrappers
1 cup chocolate chips, or as needed
vegetable oil for frying

Directions:
Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly. Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips. Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 egg rolls

Calories: 205.6
Fat: 9.8 g
Saturated fat: 5.2 g
Carbohydrates: 26.4 g
Sugars: 8.9 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 18 mg
Sodium: 203.2 mg
Hot Cranberry Tea


Ingredients:
cranberries, water, sugar, cloves, cinnamon sticks, oranges, juice of

Directions:
Boil cranberries in 1 quart of water 10 minutes; set aside.
Mix the remaining 2 quarts of water, sugar, cinnamon candies, cloves and cinnamon sticks in crock-pot.
Cover and heat on high approximately 2 hour or until cinnamon candies dissolve.
Strain the cranberry mixture and add to crock-pot.
Stir in the juice from oranges and lemons; cover and heat on high 2 hours; turn to low to keep warm and serve directly from crock-pot.
Hot Wings
Category: appetizers-and-snacks
By Lynn

Warning! These hot, hot, hot wings are addicting!

Ingredients:
4 pounds chicken wings
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
¼ cup grated Parmesan cheese
3 tablespoons butter, melted

Directions:
Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill. Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily. While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter. When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 15 servings

Calories: 316.9
Fat: 22.2 g
Saturated fat: 7.2 g
Carbohydrates: 4.9 g
Sugars: 2.1 g
Dietary fiber: 0.3 g
Protein: 23.4 g
Cholesterol: 100.8 mg
Sodium: 385.6 mg