xiaoxl/recipe_data huggingface dataset:
My Favorite Brisket


Ingredients:
beef brisket, garlic powder, whole berry cranberry sauce, water

Directions:
To make in oven: Put brisket in roasting pan. Sprinkle generously with garlic powder. Sprinkle with dry onion soup.  Mash up jellied cranberry sauce and spread over brisket. Pour 1 can (about 2 cups] water over all. Cover pan with foil sealing tightly and bake at 350° for about 3 hours.
To make in crockpot: Put brisket in crockpot. Sprinkle generously with garlic powder; add dry onion soup.  Mash up cranberry sauce and spread over brisket; pour ¼ cup water into pot. Cover and cook on HIGH for about 3 - 4 hours  (or on LOW for 6 - 8 hours].  Serve with mashed potatoes.
To thicken the gravy: About 20 minutes prior to serving remove drippings from crock. De-fat. In a small saucepan, warm drippings on medium heat. Combine ½ tbsp of cornstarch and 2 tbsp of cold water in a small bowl. Stir until there are no lumps. Add cornstarch slurry to saucepan stirring constantly to avoid lumps. When it comes to a boil add a dash of black pepper and stir about a minute. Remove from heat and serve over brisket.
Savory Lentils from Panama


Ingredients:
dried lentils, butter, water, green pepper, onion, garlic, garlic, beef bouillon cubes, chicken bouillon cubes

Directions:
Wash lentils thoroughly.
Put them in saucepan and cover with water, add butter or oil.
Cover and bring to a natural simmer over low heat.
*Note-this takes a little while but prevents lentils from breaking.
Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture] and return to the pan with boullion cubes, until dissolved.
Return lentils to pan and cook 15 mins more, adding salt& pepper.
Birthday Ice Cream Cone Cupcakes


Ingredients:
water, eggs

Directions:
Heat oven to 350°F (325°F for dark or nonstick pans].
Make cake batter as directed on box. Put cones in muffin cups.  Fill each cone 2/3 full of batter.
Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean.
Cool completely, about 30 minutes.
Generously frost cake with frosting, and decorate as desired. Store loosely covered.
High Altitude (3500-6500 ft]: Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.
Air Fryer Salmon Croquettes
Category: uncategorized
By Yoly

These easy to make salmon croquettes are just as tasty as pan-fried but they are grease free and oil free. That's thanks to an air fryer!

Ingredients:
1 (14.5 ounce) can salmon, drained and flaked
1 large egg, beaten
¾ cup panko bread crumbs
½ cup diced onion
⅓ cup mayonnaise
½  lemon, juiced
1 teaspoon dried dill weed
1 teaspoon seafood seasoning (such as Old Bay®)
salt and freshly ground black pepper to taste
avocado oil nonstick cooking spray

Directions:
Combine salmon, egg, panko, onions, mayonnaise, lemon juice, dill, seafood seasoning, salt, and pepper in a bowl. Mix to combine and shape into 6 equal-sized patties. Preheat the air fryer to 400 degrees F (200 degrees C). Line air fryer basket with parchment paper and spray with avocado oil. Place salmon croquettes into the basket and spray with avocado oil. Air fry until croquettes are golden brown, 8 to 10 minutes. Flip croquettes over, spray with avocado oil, and air fry an additional 4 to 7 minutes. Cook in batches if necessary.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 salmon croquettes

Calories: 505.5
Fat: 31.9 g
Saturated fat: 5.8 g
Carbohydrates: 22.5 g
Sugars: 1.5 g
Dietary fiber: 0.7 g
Protein: 37.1 g
Cholesterol: 130.8 mg
Sodium: 964.7 mg
Spicy Stuffed Squid
Category: seafood
By Althea

Squid stuffed with succulent rice and baked in a spicy tomato sauce. It doesn't get much better than this.

Ingredients:
1 cup water
½ cup uncooked white rice
3  squid
¼ cup raisins
¼ cup pine nuts
2 tablespoons olive oil
1  onion, chopped
3 cloves crushed garlic
salt and pepper to taste
2 tablespoons olive oil
2 (14.5 ounce) cans stewed tomatoes
1  onion, chopped
4 cloves crushed garlic
2 teaspoons crushed red pepper flakes
2 teaspoons dried oregano
3 teaspoons anchovy paste
½ cup white wine
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 inch baking dish. In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Cut the head and tentacles from the body of the squid. Reserve and chop the tentacles. Remove the quill and peel the colored skin from the body. Rinse under cold water and set aside. In small bowl combine the rice, raisins and pine nuts. Saute 1 chopped onion and 3 cloves garlic with 2 tablespoons olive oil in a medium skillet. Cook until soft. Add the chopped squid tentacles, and the rice mixture. Stir well and remove from the heat. Season to taste with salt and pepper. In a large skillet saute the onion and 4 cloves garlic until soft. Stir in the red pepper flakes and oregano. Add the tomatoes with juice, anchovy paste and wine. Stir and cook over medium heat until slightly thickened. Season to taste with salt and pepper. Stuff the squid with the rice mixture and seal ends with wooden picks. Place squid in the prepared baking dish. Pour tomato sauce over all and bake at 350 degrees F (175 degrees C) for 1 hour.

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 425.8
Fat: 19.1 g
Saturated fat: 2.7 g
Carbohydrates: 50.3 g
Sugars: 15.6 g
Dietary fiber: 4.6 g
Protein: 11.9 g
Cholesterol: 1.9 mg
Sodium: 924 mg
Summer Squash (Green and Yellow), Garlic, Onion, Lemon Zest


Ingredients:
yellow onion, garlic cloves, chicken broth, water, lemon, zest of, crushed red pepper flakes, sea salt

Directions:
heat oil in a suacepan, add onion, sweat at a low heat.
when becoming translucent, throw garlic on top of onions, as the onions provide a buffer against burning the garlic.
to quicken the cooking, turn up the heat and add the broth or water, and cover if you want.  again, to provent burning.  add salt now, as it draws out water and flavor from the ingredients.
add zucchini, yellow and green.  add lemon zest.  add crushed red pepper.  cover or not, but stir occasionally.
ready when zucchini is transparent.  drain or keep the liquid.  serve hot!  have lemon slices available to squeeze!
Gluten-Free Yorkshire Pudding With Mixed Mushroom Ragout


Ingredients:
flour, eggs, milk, mushrooms, olive oil, shallot, garlic cloves, flour, salt, pepper, fresh parsley

Directions:
Prepare the mushroom ragout. Heat oil in a skillet. Sautee garlic and shallots until aromatic. Add the mushrooms and salt then sweat the mushrooms for 1-2 minutes. Sprinkle the flour over the pan and roast for a minute. Whisk in the vegetable stock until smooth. Season with additional salt and pepper.
Heat oven to 210C/410°F.
Drizzle sunflower oil evenly into every hole of a muffin tin. Place in the oven.
In a bowl, combine flour and eggs until smooth.
Gradually add milk and mix until lump-free.
Pour the batter into a pitcher.
Take the pre-heated muffin tin out of the oven. Pour the batter 2/3 of each hole.
Bake for about 20-25 minutes.
Fill each muffin with the prepared ragout and garnish with fresh parsley.
Carrot, Cumin and Coriander Soup


Ingredients:
carrots, honey, ground cumin, chili powder, onion, garlic cloves, fresh ginger

Directions:
Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown.
In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute.
Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish]. Blend untill smooth.
Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion.
Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre].
Add salt and pepper to taste.
Bunko Dip (Sage Sausage & Cream Cheese)


Ingredients:
sage sausage, cream cheese, rotel, garlic powder

Directions:
Fry sausage - drain if necessary.
Add remaining ingredients to pan on low heat and warm until sausage, Rotel, and cream cheese meld together.
Add to crock pot or other bowl able to keep ingredients warm.
Serve.
Chili-Rubbed Salmon


Ingredients:
dried ancho chiles, dried oregano, coarse salt, sugar, garlic clove, canned chipotle chile, fresh lime juice, olive oil, water, salmon fillets, lime wedge

Directions:
Cut ancho chilies in half lengthwise; seed and stem. Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes. Cool completely. Break chilies into 1/2-inch pieces. Grind coarsely in spice mill or coffee mill. Add oregano and grind to blend. Transfer to small bowl. Mix in salt and sugar. Stir in garlic, chipotle chilies, and lime juice. Whisk in oil. Add enough water to thin to spreadable consistency (about 1 tablespoon]. (Can be prepared 3 days ahead. Cover and chill.].
Preheat oven to 400°F Spread 2 generous teaspoons chili mixture over each salmon fillet. Place on rimmed baking sheet. Bake until salmon is opaque in center, about 10 minutes.
Refreshing Rum Drink


Ingredients:
white rum, fresh lime juice, lime wedge

Directions:
Fill a cocktail shaker with ice., Add the rum, lime juice, and simple syrup., Shake well and strain into 2 tall glasses filled with crushed ice., Fill the rest of the way with club soda and garnish with lime wedges.
Basil, Cilantro and Macadamia Nut Chicken


Ingredients:
boneless skinless chicken, fresh ginger, garlic, olive oil, lime juice, plain yogurt, basil, cilantro, garam masala, ground coriander, ground cumin

Directions:
Put ginger, garlic and peppers into a food processor and process til smooth.
Add macadamia nuts and continue to process.
Add oil, lime juice yogurt, basil, cilantro and spices and process again until smooth.
Put the chicken in a medium bowl, and add the mixture, stirring to coat all pieces.
Cover and refrigerate chicken for 12 hours.
This step is not necessarily required (I have made it after marinating for only 1/2 hour, but the flavor is much better if you do let it marinate].
Heat a bit of oil (2 tbls] in a wok, or deep dish fry pan.
Add chicken and its marinade to pan and cook thoroughly, stirring frequently, until marinade sticks to chicken.
This will take about 20 minutes to 1/2 hour.
The mixture will look soupy at first, and then begin to thicken up as the sauce reduces.
I like a little heat, so I also add a little chili oil to the dish.
Serve with steamed jasmine or basmati rice.
Caramelized Onion & Mustard Tart


Ingredients:
butter, olive oil, yellow onions, garlic clove, eggs, coarse grain mustard, of fresh mint

Directions:
Melt the butter with the oil in a large frying pan over medium-low heat. Add the onions and garlic.  Season to taste with salt & pepper and cook for 30 minutes, stirring often, until golden. Take off heat and set aside.
Preheat the oven to 200°C Line a pie pan or loose bottomed tart tin with the pastry/pie crust. Line with greaseproof paper (wax paper] and fill with beans and bake for 15 minutes. Remove the paper and beans and cook for another 10 minutes until golden.
Lower the oven temperature to 180°C In a bowl, whisk together the eggs, yolks, mustard and cream. Stir in the onions and the chopped mint.
Spoon the mixture into the pie/pastry crust and bake for 20 minutes or until just set.   Cool slightly before serving.
Bananas Foster Raspberry French Toast


Ingredients:
eggs, vanilla, ground cinnamon, milk, sugar, eggs, butter, brown sugar, bananas

Directions:
Mix first 5 ingredients together in a shallow bowl, set aside.
In another shallow bowl, put 4 eggs, beat well.
In a skillet, warm 2 tbspn butter at medium heat.
Dip 1 piece of bread in eggs-only bowl, coat lightly, then dip in multi-ingredients bowl, coat well, then put piece of bread in skillet.
Done when both sides are golden brown.
Set aside.
Repeat with all pieces of bread.
In separate skillet, heat 2 tbspn butter at medium-high heat.
Once all butter is melted, add bananas and brown sugar.
Cook and stir for approximately 3 min., or until sugar and butter have formed into a golden-brown syrupy sauce.
To serve, put 2 pieces of French toast on plate, pour 1/4 bananas foster over French toast and add 1 ½ tablespoon of raspberry jam.
Spicy Green Beans and New Potatoes


Ingredients:
new potatoes, butter, onion, garlic cloves, fresh green beans

Directions:
In large Dutch oven, combine potatoes and water to cover.
Bring to a boil over high heat; reduce heat, and simmer 10 minutes, or until tender.
Drain and keep warm.
In large skillet, melt butter over medium-high heat.
Add onions and garlic, and cook, stirring frequently, 3 minutes.
Add green beans, tossing to coat; cover, and cook 10 minutes, stirring occasionally, or until tender.
Add potatoes and Creole seasoning, tossing to coat.
Serve immediately.
Air Freshners


Ingredients:
gelatin, hot water, cold water

Directions:
Dissolve gelatin in hot water.
Add cold water and stir.
Add fragrance and food coloring.
Pour gelatin into canning jars. Place a decorative piece of fabric or lace over the top and secure with the canning band.
Low Carb Hungarian Mushroom Soup


Ingredients:
butter, onions, fresh mushrooms, chicken broth, paprika, soy sauce, dried dill weed, heavy cream, salt, fresh ground pepper, lemon juice, sour cream, fresh parsley

Directions:
Melt butter over medium heat, using a large pot., Add onions and saute for 5 minutes., Add mushrooms and saute for 5 more minutes., Stir in the chicken broth, paprika, soy sauce and dill weed., Reduce to low, cover and simmer 15 minutes., Pour heavy cream into soup and blend well., Simmer, covered, for 10 more minutes., Stir in salt, pepper, lemon juice and sour cream., Heat through for 4 or 5 minutes., Serve garnished with fresh parsley.
Killer Pumpkin Pie
Category: fruits-and-vegetables
By Carolynn Napoli

My two boys have multiple food allergies and I wanted to try out pumpkin pie. They call this 'Killer Pumpkin Pie' because they say it tastes 'killer.' It's light and spicy and, dairy and soy free. It's fast and easy with a pressed crust which mixes in the pan.

Ingredients:
1 ½ cups all-purpose flour plus
2 tablespoons all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup canola oil
2 tablespoons rice milk
½ cup white sugar
¼ cup dark brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
2 tablespoons canola oil
2  large eggs
1 teaspoon vanilla
1 ¼ cups rice milk

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Stir together the flour, sugar, and salt in a 9 inch pie pan, and make a well in the center. Pour the oil and rice milk into the well, then mix with a fork until a dough forms. Use your hands to press the mixture evenly into the bottom and sides of the pan. Crimp the edge of the crust. Stir together the white sugar, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a large bowl; set aside. Whisk together the pumpkin puree, oil, eggs, vanilla, and rice milk in a separate bowl until evenly blended. Add the pumpkin mixture to the dry ingredients and stir until fully blended. Pour into the prepared crust and place on a cookie sheet in the preheated oven. Bake for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 40 to 50 minutes or until a knife inserted near the center comes out clean. The center may still wiggle a little but will firm up out of the oven. Cool on a metal rack.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9 inch pie

Calories: 390.4
Fat: 19.6 g
Saturated fat: 1.9 g
Carbohydrates: 49.6 g
Sugars: 22.2 g
Dietary fiber: 3 g
Protein: 5.4 g
Cholesterol: 46.5 mg
Sodium: 599.3 mg
Ginger Beef With Bok Choy


Ingredients:
garlic cloves, fresh ginger, light soy sauce, red wine vinegar, dry crushed red pepper, bok choy, salt, pepper, cooked rice

Directions:
Freeze steak 30 minutes; trim any fat.
Slice steak diagonally across grain into ¼ inch strips.
Combine garlic and next 4 ingredients in a bowl; add steak, tossing to coat.
Cover and marinate in refrigerator 20 minutes.
Add 1 tablespoon oil to a large skillet; place over high heat until hot.
Add half the steak mixture; stir-fry 3-4 minutes or until browned.
Remove from skillet; repeat procedure with remaining oil and steak mixture.
Combine steak mixture and bok choy in skillet; stir-fry 2-3 minutes.
Add salt and pepper; toss gently.
Serve with rice.
Cooked Dried Beans - Cooks Illustrated


Ingredients:
bay leaf, garlic cloves, water, table salt

Directions:
Bring peas or bean, bay leaf, garlic, and water to simmer in large saucepan. Simmer, partially covered, until beans are just tender, 30 to 40 minutes.
Remove from heat, stir in salt, cover, and let beans stand until completely tender, about 15 minutes.
Drain, reserve cooking liquid, and discard bay leaf and garlic.
Slow Cooker Bacon Jam


Ingredients:
bacon, yellow onions, garlic cloves, cider vinegar, dark brown sugar, pure maple syrup, brewed coffee

Directions:
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1 tablespoon fat from skillet  and add onions and garlic. Cook until onions are translucent, about 6 minutes.
Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours.
Transfer to a food processor; pulse until coarsely chopped.
Let cool, then refrigerate in airtight containers, up to 4 weeks.
Thunder and Lightning


Ingredients:
olive oil, garlic cloves, chickpeas, fresh sage, chicken broth, cracked black pepper, butter, salt, parmesan cheese

Directions:
Saute garlic and chickpeas in olive oil over high heat until chickpeas begin to pop. Add sage, broth, and pepper. Lower heat and reduce broth by one-fourth.
Cook pasta al dente and drain. Place in a large bowl and toss with butter. Add chickpeas and broth; toss well. Add salt to taste and 1/4 c Parmesan cheese. If pasta seems too dry, add more broth to taste. Serve with additional Parmesan cheese.
You can use one 16-oz can of chickpeas and 1 ts dried sage instead of the fresh versions if you like. Orecchiette pasta works the best as the chickpeas snuggle into the hollows perfectly.
Spanish Lamb Chops


Ingredients:
lamb leg chops, onion, green capsicum, mushrooms, whole canned tomatoes, dry white wine, dried basil, oregano, fresh parsley

Directions:
Cook chops in a little oil for 3-4 minutes, turn & cook for a further 3-4 minutes, remove from pan while you prepare sauce.
Add onion & capsicum to pan juices and cook gently until soft, approx 2 minutes.
Add mushrooms and stir over a medium heat until they begin to soften.
Add tomatoes, wine, & herbs &  season to taste.
Allow mixture to cook for 2-3 mins before returning chops to pan to heat through, then serve.
Leek and Fennel Soup
Category: soups-stews-and-chili
By Fiona G

A hearty soup which is filling, tasty, and very easy to make.

Ingredients:
2 tablespoons olive oil
3 large leeks, cleaned and thinly sliced
4 large stalks  celery, thinly sliced
3 large white onions, peeled and halved
1 large fennel  bulb, thinly sliced
2 large baking potatoes, peeled and cut into 1/2-inch cubes
1 tablespoon salt
1 ½ teaspoons ground black pepper
8 cups water
2 cubes  vegetable bouillon

Directions:
In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes,  until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 10 cups

Calories: 116.7
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 21.3 g
Sugars: 4.5 g
Dietary fiber: 4.2 g
Protein: 2.7 g
Sodium: 762.6 mg
Cheeseburger Macaroni


Ingredients:
ground beef, onion, garlic, milk, dried basil, salt, pepper, elbow macaroni, process American cheese

Directions:
In a skillet, cook beef, onion, and garlic until meat is browned; drain.
In a bowl, combine soups, milk, basil, salt and pepper; mix well.
Stir in beef mixture.
Fold in macaroni and cheese.
Transfer to a greased 13x9 inch baking dish.
Bake,uncovered, at 350 degrees for 35-40 minutes or until thoroughly heated.
Tortilla Pie


Ingredients:
whole wheat tortillas, canola oil, onion, salt, ground cumin, oregano, cinnamon, red pepper flakes, lean ground beef, garlic cloves, tomato paste, tomato sauce, no-salt-added black beans, corn kernel, frozen spinach, sharp cheddar cheese, sour cream

Directions:
Heat oven to 400F and grease a 10” spring-form pan.
Heat the oil over medium heat in a large frying pan.
Add onion, red pepper, salt, cumin, paprika, oregano, cinnamon and red-pepper flakes.
Cook until onion and pepper have softened, about 5 minutes.
Raise heat to medium-high and add the beef and garlic.
Cook, breaking up meat with a spoon until no longer pink.
Stir in the tomato paste, tomato sauce, beans, corn and spinach.
Cook until the mixture is thick and hot, mashing the beans slightly to thicken the mixture.
Remove from the heat and stir in 1 ½ cups of the cheese.
Place one tortilla in the prepared pan.
Top with about 1 <U+2154> packed cups of the filling, spreading it evenly.
Top with another tortilla, then continue layering filling and tortillas, finishing with a tortilla.
Sprinkle with remaining ½ cup cheese.
Bake until top is lightly browned and the pie is heated through, about 15 to 20 minutes.
Run knife around edge of pan and remove the sides.
Cut into wedges and serve.
Creamy Garlic Dressing


Ingredients:
mayonnaise, dry mustard, sugar, lemon juice, red wine vinegar, black pepper, garlic powder, salt

Directions:
Combine first seven ingredients, mixing until blended., Season to taste with salt., Whip well and chill thoroughly.
Easy Slow Cooker/Crock Pot Split Pea (Vegan/Vegetarian)


Ingredients:
yellow onion, garlic cloves, extra virgin olive oil, dried oregano, kosher salt, ground black pepper, carrots

Directions:
Place all ingredients in crockpot and cook on High for 5hrs.  That's it!, *I stirred occasionally but I don't imagine this is necessary.