xiaoxl/recipe_data huggingface dataset:
Breakfast Smoothie


Ingredients:
flax seed oil, Splenda sugar substitute, cinnamon, vanilla, frozen mixed berries, skim milk, water

Directions:
Add all ingredients to a blender and blend until smooth.
Experiment with yougurt-berry combinations. I use mixed berries, blueberries, or rasberries regularly. I also mix up the yougurt flavors to keep from getting boring.
This is also great with the following substitutions.
* 1/2 teaspoon almond extract for the vanilla.
* 8 ounces frozen peaches for the berries.
approximate Diabetic exchanges:
2 dairy.
2 fruit.
1 fat.
1 carbohydrate.
Shrimp and Grits Louisiana Style
Category: side-dish
By Amber Taylor Futch

Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!

Ingredients:
1 cup water
1 pinch salt
6 tablespoons grits
2 tablespoons olive oil
½ cup diced tasso ham
2 tablespoons diced onion
2 tablespoons diced green bell pepper
20  medium shrimp, peeled and deveined
¼ cup white wine
1 cup heavy whipping cream
salt and ground black pepper to taste
1 tablespoon chopped green onion, green parts only

Directions:
Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm. Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside. Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper. Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 677.2
Fat: 60.1 g
Saturated fat: 30.1 g
Carbohydrates: 9.5 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 20.6 g
Cholesterol: 271.9 mg
Sodium: 751.2 mg
Saccottini Stuffed With Pesto and Served With Primavera Sauce


Ingredients:
olive oil, onion, eggplant, green zucchini, green pepper, cherry tomatoes, basil, dry white wine, tomato sauce

Directions:
In a large pot of boiling water, sprinkle ½ a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta.
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes.
Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
Sweet Oven-Baked Risotto (Vegan)


Ingredients:
risotto rice, sugar, cinnamon, vanilla bean, carob powder

Directions:
In an oven-proof, greased (or non-stick] casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered] for another 10 minutes.
Enjoy!
Luscious Lemon Layers


Ingredients:
flour, sugar, butter, margarine, lemon zest, cream cheese, powdered sugar, lemon zest, Cool Whip, cream cheese, milk, instant lemon pudding mix

Directions:
----Crust----.
Mix all crust ingredients together with a fork or pastry blender.
Press into bottom of a 9x13 inch baking pan.
Bake for 15 minutes at 350 degrees F.
Cool completely.
----Filling #1----.
Using electric mixer on low speed, blend cream cheese, sugar and lemon zest.
Add Cool Whip and mix until blended.
Spread evenly on cooled crust.
----Filling #2----.
Using electric mixer, gradually add 1/4 cup of the milk to the cream cheese.
Mix until smooth.
Add pudding mixes and remaining milk, mixing well until mixture thickens (about 2 minutes].
Spread evenly on top of first layer.
Refrigerate, covered, until serving time.
Cut in squares to serve.
NOTE: For best results, use Jell-o brand pudding mix.
I have had poor results with other brands.
A graham cracker crust could be substituted for the shortbread crust, or--OR use two purchased pie crusts and divide filling evenly between them, OR recipe can be halved and made in an 8-inch square pan or 9-inch pie pan.
My Easy Go-To Breakfast Sandwich


Ingredients:
"roma tomatoes"

Directions:
Put bread in the toaster.
Cook the eggs whites via skillet or covered in the microwave for about 2-2:30 minutes.
Once the toast is done, sprinkle the balsamic vinegar on one slice.
Top that slice with the tomato slices, cooked egg whites, and the final slice of bread.
Enjoy!
Slow-Cooker White Chicken Chili


Ingredients:
boneless skinless chicken breasts, salt, ground pepper, green bell pepper, onion, kidney beans, great northern beans, great northern beans, cumin, red pepper flakes, fat-free chicken broth, water

Directions:
Sprinkle the chicken with salt and pepper; cook at 350 degrees F for about 20 minutes or until no longer pink. (This can be done the night before and kept covered in the refrigerator.].
Cut the chicken and veggies and throw them into the slow cooker. Add in the beans - two cans rinsed and drained and one can UNDRAINED. Add the jalapenos and seasonings; stir to combine. Add the chicken broth and water.
Cook on low for 8 hours.
Vanilla Chocolate Chip Coffee


Ingredients:
vanilla vodka, white Creme de Cacao, cocoa powder

Directions:
Add the vanilla vodka and creme de cacao to a preheated coffee glass.
Slowly pour the coffee into the glass; stir.
Top with whipped cream; garnish with a light sprinkle of cocoa powder.
Southwest-Style Potato Corn Chowder


Ingredients:
onion, garlic clove, olive oil, fat-free chicken broth, bay leaf, dried thyme leaves, dry mustard, 1% low-fat milk, frozen whole kernel corn, Canadian bacon, salt, white pepper

Directions:
Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling.
Reduce heat and simmer, covered until potaoes are tender, about 10 minutes.
Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked.
Discard bay leaf.
Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan.
Stir in Canandian bacon and simmer, covered, 5 minute.
Season to taste with salt and white pepper.
Sunshine in  a Glass  Smoothie


Ingredients:
navel orange, banana, fresh pineapple, vanilla yogurt, honey

Directions:
Combine in this order: yogurt and honey., Then banana, pineapple, and orange slices., Blend until desired smoothness.
Antipasto Seafood Salad


Ingredients:
frozen crab, fresh mushrooms, cucumber, lemon juice, white wine vinegar, garlic, oregano, salt, ground black pepper, tomatoes, swiss cheese

Directions:
Thaw, drain and slice crab.
Combine sliced mushrooms and cucumbers.
Drain artichokes, reserve liquid.
Combine the artichoke liquid with lemon juice, vinegar, garlic and spices.
Pour over mushrooms and cucumbers.
Marinate for two hours in the refrigerator.
Drain the vegetables.
Arrange the crab, tomatoes, cucumbers and mushrooms, and cheese attractively on a lettuce lined salad plate.
Julia's Watermelon Gazpacho
Category: soups-stews-and-chili
By Julia

Deliciously refreshing!

Ingredients:
6 cups cubed seeded watermelon
2  English (hothouse style) cucumbers, chopped
2  red bell peppers, chopped
1  onion, chopped
½  jalapeno pepper, finely chopped
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
½ cup pineapple juice
20  small mint leaves

Directions:
Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

Prep time: 40 mins
Total time: 40 mins
Yields: 10 servings

Calories: 100
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 19 g
Sugars: 14.6 g
Dietary fiber: 1.4 g
Protein: 1.4 g
Sodium: 4.2 mg
Onion & Beer Soup


Ingredients:
onions, sugar, flour, dark beer, fresh parsley, gruyere cheese

Directions:
Heat oil; add onions& sugar, cover and cook over medium heat, stirring occasionally, for 20- 25 minutes or until the onions are slightly coloured.
Sprinkle flour over onions& stir in.
Slowly add the beer, pour in chicken stock and season to taste.
Bring to a boil, reduce heat and simmer for 5 minutes.
Place toast slices in ovenproof soup bowls.
Pour broth into each bowl, sprinkle with some parsley& top with grated cheese.
Place under broiler for a couple of minutes to melt cheese.
Mr. Mudd's Sweet Potato Souffle


Ingredients:
mashed sweet potato, sugar, sweetened condensed milk, eggs, vanilla, butter, pecans, brown sugar, flour, butter

Directions:
Mash potatoes.
Mix all ingredients for casserole.
Put into buttered 13x9 casserole dish.
For topping:
Mix brown sugar and flour.
Cut in butter and pecans.
Put on top of potatoes.
Bake at 350 degrees for at least 20 minutes or until bubbly and hot all the way through.
Air Fryer French Fries
Category: side-dish
By Chef John

Since I missed the whole Instant Pot® train, I had to make at least one air fryer recipe while they're still hot. And it doesn't get more classic than French fries; the generally accepted technique is pretty, dare I say, airtight, at this point, but I do have one extra trick in store! Finally, dip them in honey mustard, spicy ketchup, garlic aioli, or all 3 mixed together, like I did.

Ingredients:
1 pound russet potatoes, peeled
2 teaspoons vegetable oil
1 pinch cayenne pepper
½ teaspoon kosher salt

Directions:
Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide. Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat. Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 107.6
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 19.9 g
Sugars: 0.9 g
Dietary fiber: 2.5 g
Protein: 2.3 g
Sodium: 246.8 mg
Picnic Corn-Zucchini Salad


Ingredients:
corn, zucchini, scallions, red bell pepper, flat leaf parsley, fresh lime juice, Dijon mustard, extra virgin olive oil

Directions:
To make dressing, mix lime juice and mustard together. Slowly beat in olive oil.  Season with salt and pepper.
Pour into a lidded container.
In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
Cover and chill several hours or overnight.
When ready to serve, add the dressing and toss well to coat. Enjoy!
Clarence's Crab Dip


Ingredients:
sour cream, horseradish, Philadelphia Cream Cheese, chives, onions, fresh garlic, white pepper

Directions:
Chop onions in blender or processor.
Be careful of adding liquid to the dip and making it runny.
Chop crab into small (but identifiable] pieces.
Combine the cream cheese and sour cream in blender/processor.
Add the spices and blend well.
Add onions and crab and mix well. (Mix by hand to avoid chopping the crab into smaller pieces].
Store in refrigerator for several hours.
If dip is too runny, add some dehydrated onions to absorb the excess liquid.
Serve on crackers, chips or vegetables.
Maple Syrup Upside-Down Cake


Ingredients:
maple syrup, butter, sugar, egg, flour, baking powder, salt, cinnamon, milk, walnuts

Directions:
Preheat oven to 350 degrees.
Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy.
Mix flour, baking powder, salt, and cinnamon (or nutmeg] together.  Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture.  Stir until well blended.
Measure syrup into a small saucepan.  Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan.  If using chopped walnuts, add them to the hot syrup.
Scoop up the dough in four large balls and drop them into the hot maple syrup.  Using two forks, stretch dough balls to the edges until the dough forms one large mass.  Bake at 350 degrees for 30 minutes.
Serve warm with ice cream or whipped topping if desired.
Cupid Cookies


Ingredients:
butter, margarine, sugar, eggs, all-purpose flour, baking soda

Directions:
Mix butter or margarine and sugar in a large bowl., until smooth and creamy., Add eggs., Mix well., Combine flour and baking soda in a medium bowl., Mix well., Place by teaspoonfuls on a greased cookie sheet several inches apart., Using your thumb, make an indentation in the center of each cookie., Fill each indentation with strawberry jam., Bake in a preheated 375-degree oven for 8 to 10 minutes.
Fideo Pronto


Ingredients:
stewed tomatoes, sugar, olive oil, bacon drippings, onion, green pepper, salt, pepper

Directions:
Heat oil in heavy skillet.  Saute onion and green pepper.
Add uncooked vermicelli and add saute over medium flame, stirring constantly until golden brown.
Add tomatoes and sugar, cover and steam for about 8 minutes or until vermicelli is "bitey" tender but still firm.
Salt and pepper to taste.
Mexican-Style Turkey


Ingredients:
garlic cloves, turkey breast, malt vinegar, caster sugar, salt, fresh ground black pepper, onions, chili powder, ground cinnamon, chocolate, tomato puree, sesame seeds

Directions:
Peel the garlic and crush 1 clove; place the turkey breasts in a dish and sprinkle with vinegar, sugar and crushed garlic, season to taste, cover and chill for at least 2 hours.
Heat the oil in a deep, preferably non-stick, pan; remove the turkey from the marinade and fry for 10-12 minutes, turning once, until cooked and golden; remove from the pan and keep warm.  Reserve the pan juices.
Meanwhile, peel and chop the onions, and put them in a food processor with the remaining 3 cloves of garlic, the chilli powder and cinnamon, season to taste and blend into a smooth paste.
Reheat the juices in the pan until simmering, stir in the onion paste and simmer for 5 minutes; then stir in 300ml/1/2 pint of water.
Grate in the chocolate, crumble in the stock cube and stir in the tomato purée; add the turkey and simmer for 2-3 minutes, or until the turkey is hot and the sauce is thick; garnish with sesame seeds and coriander, and serve with sour cream and Fried Mexican Potatoes and Capsicum Recipe # --  warm tortillas.
Chef's Tip:  It is important to use only plain chocolate with a high percentage of cocoa solids, as ordinary plain chocolate will make the sauce too sweet.
Burmese Chicken-Coconut Soup (Ohn No Kyawswe)
Category: soups-stews-and-chili
By Bryan Correia

My beautiful wife is Burmese. Her grandmother made this delicious soup for me and I have been hooked ever since. I was inspired and feeling adventurous one day and decided to make it myself. Not as good as Grandma's, but it works when she is not around.

Ingredients:
½  onion, chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
2 cloves garlic, chopped
¼ cup water
1 (16 ounce) package rice noodles
1 quart lukewarm water, or as needed to cover
1 pound boneless, skinless chicken thighs, cut into 1/2 inch cubes
salt and freshly ground black pepper to taste
3 cups chicken broth, divided
2 tablespoons chickpea flour
2 tablespoons vegetable oil
1 ½  onions, halved and thinly sliced
½ teaspoon ground turmeric
2 teaspoons paprika
½ teaspoon cayenne pepper
1 cup coconut milk
1  lemon, cut into wedges
4  green onions, sliced on the bias, green and white parts
2  hard-cooked eggs, sliced
1 cup chopped fresh cilantro
1 dash fish sauce, or to taste  (Optional)
1 cup crispy fried rice noodles  (Optional)
1 pinch curry powder, or to taste  (Optional)

Directions:
Place 1/2 chopped onion, ginger, garlic, and 1/4 cup water into a blender and puree until smooth. Soak rice noodles in a bowl of lukewarm water for about 30 minutes. Season chicken thigh meat lightly with salt and black pepper in a bowl and set aside. In a separate small bowl, whisk 1 cup of chicken broth into the chickpea flour. Reserve remaining 2 cups chicken broth for a later step. Heat vegetable oil in a skillet over medium-high heat. Stir in chicken pieces and cook, stirring frequently, until lightly browned. Remove the chicken pieces with a slotted spoon and set aside. Reduce heat to medium and add 1 1/2 sliced onions to the pan. Cook and stir until onion has softened and turned translucent, about 5 minutes.  Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the turmeric, paprika, and cayenne pepper. In a medium stockpot, combine cooked chicken and any juices that have accumulated, browned onions, onion and ginger puree, and remaining 2 cups of chicken broth. Carefully add chickpea flour and broth mixture, stirring quickly so that the flour doesn't clump. Bring the pot to a boil; reduce the heat to low and simmer, uncovered, for 15 minutes. Stir in the coconut milk and cook just until heated through. Divide the soaked rice noodles among 5 large soup bowls. Ladle the soup over the rice noodles in the bowls and garnish each bowl with lemon wedges, green onions, hard-cooked eggs, cilantro, fish sauce, fried noodles, and curry powder.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 5 servings

Calories: 711.5
Fat: 24.6 g
Saturated fat: 11.9 g
Carbohydrates: 98.2 g
Sugars: 5.4 g
Dietary fiber: 5.8 g
Protein: 24.8 g
Cholesterol: 142.5 mg
Sodium: 841.5 mg
Quiche


Ingredients:
cooked ham, bacon, green onion, cheddar cheese, eggs, milk, flour, parsley, sharp cheddar cheese, butter, cayenne

Directions:
Mix all filling ingedients in a bowl; set aside.
Crust: cream together cheese, butter and cayenne. Wrap and chill for 1 hour. Form into muffins tins, pour filling into each tin 3/4 way. Bake on middle rack at 400 for 12 to 15 minute.
You can freeze them!
Black Bean & Sweet Potato Enchiladas


Ingredients:
sweet potatoes, olive oil, cayenne pepper, garlic powder, black pepper, olive oil, garlic clove, hot chili peppers, yellow onion, green pepper, cumin, cayenne, black beans, diced tomatoes, chili powder, salsa, whole wheat tortillas, cheese, red onion

Directions:
Preheat oven to 400°F  Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste].  Roast for approximately 30-40 minutes or until tender.  When potatoes are finished, reduce heat to 350°F.
While the potatoes are roasting, heat 1 tbs olive oil in a large skillet.  Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes.  Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often.
Add black beans, tomatoes, and chili powder to the skillet.  Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit.  Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes.
Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom.
Place a tortilla onto a flat work surface.  Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish.  Continue until all tortillas are filled.
Spoon any remaining sweet potato/black bean mixture on top of the tortillas.  Top with remaining salsa, cheese, and minced red onion.  Cover with foil and bake for 20 minutes until hot and bubbly.  Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.
Chicken Chips


Ingredients:
boneless skinless chicken breasts, water, seasoned flour, olive oil

Directions:
Pour the seasoned flour into a zip lock bag.
Pour the olive oil into a medium sized frying pan on medium-low heat.
Slice the chicken into pieces approximately 1/4 inch thick. Moisten in the water and set on a plate that is covered with a paper towel.
Once all the chicken is sliced, put a quarter of it into the bag of flour and shake it to coat each piece. Put the covered chicken into the hot oil.
Allow it to cook for 10-15 minutes on each side. I like the seasoned flour to turn a nice golden brown and cook mine until it is.
Microwave Banana Bread Pudding


Ingredients:
banana, brown sugar, cinnamon, milk, yogurt, egg, vanilla

Directions:
Put bread cubes in a microwave safe bowl.
Sprinkle the sugar and cinnamon on the bread and mix.
Slice the banana into the bowl and mix.
Warm the milk for one minute on high in the microwave, and pour into bread mixture.
Mix yogurt with vanilla and egg, and pour into bread mixture. mix well.
Press down so all bread is moist.
Microwave on high for 3-4 minutes, depending on microwave strength.
Strawberries and Cream Angel Hearts


Ingredients:
strawberries, strawberry

Directions:
Fold mashed strawberries into whipped topping.
Cut angel food cake slices into 4 hearts. Spread one side of each of two hearts with about 1 tablespoon whipped topping mixture. Place topping-side up on serving plates. Top with sliced strawberries.
Spread remaining topping on both sides of remaining hearts; place on top of strawberries.
Drizzle with chocolate syrup. Serve, and enjoy!
Broth Simmered Rice


Ingredients:
chicken broth, long-grain white rice

Directions:
Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
Stir in the rice. Reduce the heat to low. Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.
Grand Lux Cafe Buffalo Spring Rolls


Ingredients:
boneless chicken, bouillon cube, mozzarella cheese, egg, celery ribs

Directions:
Cook chicken breasts by placing into a pot of water, along with boillion cube, boil chicken until completely done. Remove chicken from pot, allow the chicken to cool, and shred and cut chicken into small bitesized pieces. Combine shredded chicken, Franks’s Red Hot sauce, and mozarella cheese. Place about 2 teaspoons of chicken mixture onto springroll and roll springroll, secure springroll with beaten egg.
Heat cooking oil to 350 degrees. Fry a springrolls a couple at a time until all are done, do not overcrowd, or add too many because the temperature of oil would drop too low and the springrolls wouldn’t be crisp. Drain cooked springrolls on paper towels and serve with blue cheese and celery sticks.