xiaoxl/recipe_data huggingface dataset:
Leek and Bean Side Dish


Ingredients:
leeks, butter, hot water, garlic clove, haricot beans

Directions:
Melt the butter in a pan over medium heat.
Dissolve the stock cubes in the hot water and add to the pan.
Add the leeks and garlic and cook for a few minutes, stirring frequently.
Add the haricot beans and continue cooking until the stock has mostly been absorbed and the leeks and beans are done.
Jian Bing (Chinese Crepes)
Category: breakfast-and-brunch
By meowypurr

Quick and Easy! There are many variations of Jian Bing, a.k.a. Chinese Crepe; this is only one. I use scallions and cilantro in this recipe, but others use different ingredients, such as sunflower seeds. Instead of crackers one can also use Chinese fried dough (You Tiao). Enjoy!

Ingredients:
2 tablespoons millet flour
2 tablespoons soy milk
½ teaspoon vegetable oil
1 teaspoon water, if needed
1 tablespoon Chinese black bean sauce
1 teaspoon water
½ teaspoon Asian chile pepper sauce, or to taste
1 teaspoon water
cooking spray
1  egg, beaten
½  green onion, sliced
1 tablespoon torn fresh cilantro leaves
2  whole crackers

Directions:
Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary. Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water.  Set the sauces aside. Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg. Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 crepe

Calories: 220.1
Fat: 11.2 g
Saturated fat: 2.5 g
Carbohydrates: 20.1 g
Sugars: 2.2 g
Dietary fiber: 2.2 g
Protein: 10.1 g
Cholesterol: 186 mg
Sodium: 265.3 mg
Make-Ahead Manicotti
Category: world-cuisine
By Sandir

I have used this basic principle and adapted it to make stuffed shells and lasagna. If making lasagna, I buy a second, smaller jar of spaghetti sauce. I always feel like I need a bit more. Merry Manicotti!

Ingredients:
1 pint ricotta cheese
2  eggs
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 ½ tablespoons white sugar
⅛ teaspoon salt
¼ teaspoon ground black pepper
12  manicotti shells
1 (32 ounce) jar spaghetti sauce

Directions:
In a medium bowl, mix together ricotta cheese and eggs until blended. Stir in spinach, mozzarella cheese, 1/4 cup of the Parmesan cheese, sugar, salt and pepper. Stuff mixture into uncooked pasta shells. Spread 1/2 cup spaghetti sauce in the bottom of a medium baking dish. Arrange stuffed pasta shells in a single layer over the sauce. Pour the remainder of the sauce over the shells, cover dish, and chill in the refrigerator for 8 hours, or overnight. Preheat oven to 400 degrees F (200 degrees C). Bake covered for 40 minutes. Sprinkle with remaining Parmesan cheese, and bake for another 15 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 506.6
Fat: 19.1 g
Saturated fat: 9.5 g
Carbohydrates: 55.8 g
Sugars: 18.4 g
Dietary fiber: 6.4 g
Protein: 28.8 g
Cholesterol: 112.3 mg
Sodium: 1057.8 mg
Sour Cherry Pie
Category: desserts
By Lisawas

This is a sour cherry pie recipe that is SO simple I can put it together and get in the oven in less than 10 minutes.  The hardest thing about this pie is tracking down canned sour cherries but if you look carefully, you can find them in most grocery stores. When the pie is served, top with vanilla ice cream to add the element of sweet to the sour!

Ingredients:
1 (15 ounce) package double crust ready-to-use pie crust
3 (15 ounce) cans pitted sour cherries, drained
3 tablespoons quick-cooking tapioca
1 ½ cups white sugar
¼ teaspoon almond extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Press one of the pie crusts into a 9 inch pie plate. Stir together the cherries, tapioca, sugar, and almond extract in a bowl. Let the mixture stand for 3 to 5 minutes. Meanwhile, cut the other pie crust into 1/2 inch strips to make a lattice top. Pour the cherry mixture into the pie shell. Lay the strips across the pie in a lattice pattern, and pinch the edges to seal. Bake in the preheated oven 40 to 50 minutes until the crust is golden brown. Allow to cool before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 2 hrs 50 mins
Yields: 1 - 9 inch pie

Calories: 458.7
Fat: 16.3 g
Saturated fat: 4.1 g
Carbohydrates: 76.3 g
Sugars: 49.5 g
Dietary fiber: 3.5 g
Protein: 4.2 g
Sodium: 264.2 mg
Cherry Cream Tea


Ingredients:
tea, cherry juice, half-and-half cream

Directions:
"combine in glass."
Mexican Red Rice


Ingredients:
long-grain white rice, tomatoes, onion, chicken bouillon, garlic cloves, hot water, salt

Directions:
heat oil in a high sided saute pan,on medium heat., add rice and brown slowly., put remaining ingredients into blender and blend until smooth., water to rice ratio should be 41/4 cups tomato puree to 2 cups rice., once rice is browned, add tomato puree., stir a few times til blended, bring to a boil., turn down heat to low/simmer, put top on pan., DO NOT STIR, this will make it mushy., once water has evaporated it is done, about 25-30 minutes.
Crab Backs


Ingredients:
fresh crabmeat, butter, onion, chives, Worcestershire sauce, salt, fresh chili pepper, green capsicum, red capsicum

Directions:
Put butter in large skillet; sauté onion, chives and capsicums.
Add crabmeat, Worcestershire sauce, salt and chili pepper.
Toss in pan over low heat, with wooden spoon.
Add bread crumbs, combining all ingredients in pan well.
Divide mixture onto the 8 empty crab backs.
Dot each crab back with butter.
Place under hot grill until golden brown.
SERVE IMMEDIATELY.
Oatmeal Chocolate Chip Cookies


Ingredients:
butter, white sugar, brown sugar, egg, vanilla extract, flour, baking soda, baking powder, salt, quick oats

Directions:
Preheat oven to 350 degrees Fahrenheit.  Line two baking sheets with parchment paper; set aside.
In a large bowl, mix together the butter, white sugar and brown sugar.  Add egg and vanilla extract and mix well.
In a medium bowl, sift together the flour, baking soda, baking powder and salt.  Stir in the oats.
Add the dry ingredients to the wet ingredients and mix until all of the flour is incorporated.  Stir in the chocolate chips.
Drop by tablespoonfuls onto prepared baking sheets, spacing them two inches apart.
Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating the pans halfway during baking, or until the edges are lightly browned.
Remove pans from the oven to wire racks.  Cool for 2 minutes.  Slide parchment paper onto wire racks to cool.
Sour Cream Chocolate Chocolate Chip Banana Bread


Ingredients:
salted butter, sugar, egg, bananas, vanilla, flour, baking soda, cocoa powder, sour cream, walnuts

Directions:
Preheat oven to 350 degrees F.  Lightly grease a 9- x 5-inch loaf pan with non-stick spray.
In a large bowl, cream butter and sugar together until light and fluffy.  Stir in egg, mashed bananas, sour cream, and vanilla until well blended.  Add baking soda, cocoa, and flour.  Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer].  Add chocolate chips and walnuts, if used.
Transfer batter into loaf pan and bake for 50-60 minutes.  Test by inserting a toothpick into center of loaf and checking to see if it comes out clean when you pull it out.
Remove from heat and allow bread to rest in loaf pan for 10 minutes.  Invert the loaf pan onto a cooling rack.  Serve bread warm or cold.
Sourdough Banana Nut Bread
Category: bread
By Mrs. CJR

Sourdough starter is an amazing addition to one of my favorite breads. Cranberries are a great addition also. Love to slice and toast it in the morning with a little butter.

Ingredients:
1 cup white sugar
⅓ cup butter, softened
1  egg
1 ½ cups mashed ripe bananas
1 cup sourdough starter
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¾ cup chopped pecans
¼ cup sliced almonds
¼ cup dried cranberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine sugar, butter, and egg in a large mixing bowl; beat until creamy. Add mashed bananas, sourdough starter, and vanilla extract; mix well. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a separate bowl. Stir into the banana mixture until just combined. Do not overbeat. Fold in pecans, almonds, and cranberries. Pour batter into the prepared pan. Let batter rest for about 10 minutes. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 loaf

Calories: 472.4
Fat: 17.9 g
Saturated fat: 6 g
Carbohydrates: 72.8 g
Sugars: 34 g
Dietary fiber: 4.2 g
Protein: 8.2 g
Cholesterol: 43.8 mg
Sodium: 356.5 mg
Cool and Creamy Shrimp Soup #RSC


Ingredients:
olive oil, sweet onion, mild curry powder, garlic cloves, fresh shrimp, white corn kernels, buttermilk, sea salt, fresh ground black pepper, Tabasco sauce, chives

Directions:
Saute onion, curry and garlic until onion is translucent. Add shrimp and sauté until shrimp is just pink – about five minutes. Remove from heat and cool completely.
Place 2 cups corn, ranch dressing, yogurt and buttermilk in a food processor and blend until smooth. Transfer to large storage container. Add remaining corn, shrimp mixture, salt, pepper and Tabasco, stirring well.
Cover and refrigerate for at least 2 hours.  Serve soup in chilled bowls, sprinkling top with chives.
Spicy Turkey and Cranberry Pinwheels
Category: appetizers-and-snacks
By Soup Loving Nicole

Wow your holiday guests this year with these spicy festive pinwheels. Turkey, cheese, and cranberry salsa are rolled together to create colorful and delicious finger food. This recipe can easily be halved.

Ingredients:
1 (12 ounce) package fresh cranberries
2 small jalapeno peppers, stemmed and chopped
4  green onions, chopped
½ cup chopped fresh cilantro
¼ cup white sugar
1 tablespoon lime juice
8 ounces cream cheese, softened
8 ounces shredded sharp Cheddar cheese
4 (12 inch) spinach flour tortillas
32 thin slices  turkey lunch meat

Directions:
Combine cranberries, jalapenos, green onions, and cilantro in the bowl of a food processor; blend until everything is finely chopped. Transfer mixture to a bowl. Stir in sugar and lime juice. Cover and refrigerate for 1 hour. Mix cream cheese and Cheddar cheese together in a bowl until evenly combined. Spread mixture evenly on top of tortillas to cover. Spread 1/4 cup of cranberry mixture on one half of each tortilla. Layer 8 slices of turkey lunch meat over cranberry mixture. Tightly roll up each tortilla, starting on the end with the meat and cranberry mixture. Use a serrated knife to cut into 1-inch pieces. Serve immediately or refrigerate until use.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 32 pinwheels

Calories: 123.2
Fat: 6.2 g
Saturated fat: 3.4 g
Carbohydrates: 11.3 g
Sugars: 2.4 g
Dietary fiber: 1 g
Protein: 5.7 g
Cholesterol: 20.5 mg
Sodium: 311.4 mg
Chicken Burgers With Avocado Salsa


Ingredients:
chicken breast fillets, dried oregano, garlic clove, avocado, corn kernels, red capsicum, lemon juice, mayonnaise, lettuce leaf

Directions:
Slice each chicken breast in half lengthways and place chicken between 2 sheets of baking paper and using the flat side of a meat mallet, pound chicken until 1cm thick.
Place oil, seasoning, oregano and garlic in a glass or ceramic bowl and add chicken and toss to coast and cover and refrigerate until needed.
Place avocado, corn, capsicum and lemon juice in a bowl and toss gently to combine, cover and set aside.
Heat a large non-stick frying pan over medium high heat and cook chicken in 2 batrches for 3 to 4 minutes each side or until cooked through and transfer to a plate, cover with foil to keep worm.
Spread the base of each bread roll with mayonnaise and top with salad leaves, chicken breast and avocado mixture and top with roll tops and serve.
Bright Day Banana Muffins
Category: bread
By GMORRIS68

Low-fat, low-cholesterol, high fiber, and they taste great!

Ingredients:
4  bananas
1 cup brown sugar
2  egg whites
1  egg
3 tablespoons canola oil
1 ¼ cups whole wheat flour
1 cup rolled oats
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
12  paper muffin cup liners

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mash bananas in a bowl until no lumps remain. Add brown sugar, egg whites, egg, and canola oil; mix thoroughly. Stir flour, oats, baking soda, salt, and baking powder into the batter until just combined. Fill muffin cup 2/3-full with batter. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 12-cup muffin pan

Calories: 211.5
Fat: 4.7 g
Saturated fat: 0.5 g
Carbohydrates: 40.7 g
Sugars: 22.8 g
Dietary fiber: 3.2 g
Protein: 4.1 g
Cholesterol: 13.6 mg
Sodium: 180.4 mg
Collard Greens with White Beans
Category: side-dish
By krs

This is a vegan recipe for collard greens that is easy and fast.

Ingredients:
2 tablespoons water, or more as needed
1 ¼ cups chopped onion
3 tablespoons minced garlic
1 cube beef-flavored vegetarian bouillon
7 ounces collard greens, chopped
1 (14.5 ounce) can no-salt-added diced tomatoes
1 ¼ cups water
salt and ground black pepper to taste
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 teaspoon white sugar

Directions:
Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture. Stir  , tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 181.3
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 36 g
Sugars: 5.9 g
Dietary fiber: 8.8 g
Protein: 10.4 g
Sodium: 41.6 mg
Grilled Cherry Pork Chops


Ingredients:
low sodium soy sauce, canola oil, onion, fresh ginger, garlic, sweet cherries

Directions:
Season pork with salt and pepper to taste.
Then place into a zip-top baggie with soy sauce and let marinate in the fridge for 1 hour, turning bag over occasionally.
Set a small skillet over medium heat and add oil.
Saute onions, garlic, and ginger in oil until tender, about 5 minutes.
Add cherries and saute until the cherries start to soften- approximately 5-10 minutes.
Remove from heat and season to taste with salt.
Remove pork from marinade (discard marinade] and grill over medium high heat about 4 minutes per side, or until cooked through.
Serve with cherry sauce on top.
Crock Pot Spinach Casserole


Ingredients:
frozen spinach, cottage cheese, butter, American cheese, eggs, flour, salt

Directions:
Grease a crock pot., Combine all ingredients and pour into the crock pot., Cover and cook on low for 4 hours or on high for 1 hour., You will know it's done when the edges start to get brown.
Herbed Vegetable Enchiladas


Ingredients:
corn tortillas, tomato juice, cumin, garlic powder, olive oil, onion, garlic cloves, green chilies, carrot, zucchini, fresh spinach, frozen spinach, fresh cilantro, low-fat sour cream, tofu sour cream, tomatoes, salt, onion, green pepper, celery, canola oil, olive oil, chili powder, garlic powder, canned tomato, water, sugar, honey, cold water, cornstarch

Directions:
Spanish Sauce:
In large skillet saute 1/4 cup onion, 1/4 cup green pepper, and 1/2 cup celery in oil just until tender.
Add chili powder and garlic powder to the sauteed vegetables.  Add 1 cup tomatoes, 2 cups water, and sugar or honey to vegetable mixture and bring to a boil.
In a cup mix 1 tablespoon water with cornstarch until cornstarch is dissolved completely.  Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2 to 3 minutes.  Mixture will thicken.  Set aside.
Enchiladas:
Spray a 3-quart rectangular baking dish with nonstick vegetable spray and set aside.
In a large skillet saute onions, garlic, green chilies, carrots, and zucchini in oil or cover and steam in water.  Cook until vegetables are just tender.  Add cilantro and spinach leaves and heat just until spinach leaves are wilted.
Add to sauteed vegetable mixture: tofu sour cream or low-fat sour cream, tomatoes, and salt.  Set filling aside.
In a large skillet, warm tomato juice, add cumin and garlic powder, mix thoroughly.  Dip tortillas in seasoned tomato juice to soften and stack them on top of each other on a plate.
Spoon 1/2 cup filling down the center of each tortilla; roll up.  Arrange tortillas, seam side down, in the prepared baking dish.
Pour the Spanish sauce over enchiladas.
Cover and bake in a 350°F oven for 15 minutes or until heated through.
Sirloin Steak 'n Onions


Ingredients:
olive oil, garlic powder, dried rosemary, salt, pepper, pepper, butter, red onion, yellow onion, shallot, red wine, chicken broth, mashed potatoes

Directions:
Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
In large skillet melt 1 tablespoon butter over medium-high heat.
add onions and shallot.
Cover; cook, stirring occasionally, until softened 5 minutes.
Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
Stir in remaining garlic powder, rosemary, salt and pepper.
Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.
Low Carb Nearly Rice Pudding


Ingredients:
eggs, heavy cream, water, cottage cheese, Splenda sugar substitute, vanilla extract, ground cinnamon

Directions:
Combine all ingredients together in a blender and blend until almost smooth.
Pour into six 6-ounce custard cups (ramikins] and sprinkle each with cinnamon.
Place the cups in a baking dish and pour hot water in the pan around the cups to reach 1 inch up sides of custard cups.
Bake at 350°F for 35 minutes.
Serve warm or chilled.
Lavender Pickled Beets


Ingredients:
beets, vinegar, canning salt, pickling salt, sugar, water, fresh thyme sprigs

Directions:
Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size. Cover similar sizes together with boiling water and cook until tender (about 30 minutes]. Drain and discard liquid. Cool beets.
Trim off roots and stems and slip off skins. Slice into 1/4-inch slices.
Combine vinegar, salt, sugar, and fresh water.
Add lavender and thyme to vinegar mixture. Bring to a boil. Add beets and onions. Simmer 5 minutes. Remove lavender and thyme it`s fine if the flower heads release in the mixture. If you want you can tie them into a tea steeper or cheesecloth. Fill jars with beets and onions, leaving 1/2-inch head-space. Add hot vinegar solution, allowing 1/2-inch head-space.
Process.
Recommended process time for pickled beets in a boiling-water canner.
Altitudes of.
0 - 1,000 ft - 30 minutes.
1,001 - 3,000 ft - 35 minutes.
3,001 - 6,000 ft - 40 minutes.
Above 6,000 ft - 45 minutes.
After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.
Chicken Noodle Soup (Bill's Style)


Ingredients:
whole chicken, onion, celery, carrots

Directions:
Put chicken, carrots, celery & onions into the pot and add water until the chicken is covered.
Bring to a boil and add season salt.
Boil until chicken is done.
Remove chicken and cool.
Remove meat from the bones, chop it and put it back into the pot with the chicken broth.
Bring to a boil add noodles, peas and season salt to taste.
Boil until noodles are done.
Enjoy!
Solar Cooked Easy Five Layer Cookie Bar Triangles


Ingredients:
graham cracker pie crust, butter, margarine, coconut flakes, chocolate chips

Directions:
Transfer prepared crust into a bowl & combine with melted butter.
Pour graham mixture into a , dark, ungreased dark 9 inch round pan & pressed into the bottom.
Sprinkle coconut flakes, nuts, and chocolate chips over.
Drizzle with condensed milk.
Place in your solar cooker.
Solar cook until golden brown or about 2 hours.
Transfer pan to a wire rack. Cool for 5 minutes.
Slice into triangles.
Potato Egg and Cheese Burrito


Ingredients:
potato, eggs, flour tortillas, salsa

Directions:
Rewarm your leftover potatoes., Scramble eggs in a little bit of butter till nice and fluffy., Place ingredients in warmed tortilla and sprinkle with cheese., Wrap up into burrito form and serve with your favorite tot sauce or salsa.
Roasted Cauliflower with Pecorino and Mint
Category: fruits-and-vegetables
By Amy Heilmann

Cauliflower is first roasted over high heat with brown butter and salt before being tossed with Pecorino Romano cheese, red onions, mint, and lemon juice.

Ingredients:
4 tablespoons unsalted butter
1 small head cauliflower, cut into florets
½ teaspoon kosher salt, plus more to taste
½ cup thinly sliced red onion
¼ cup finely grated Pecorino Romano cheese
10 leaves fresh mint, cut into thin strips
1 tablespoon lemon juice

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Melt butter in a skillet over medium heat, whisking to ensure it doesn't burn, until light brown and nutty-smelling. Remove from heat. Toss cauliflower florets with the brown butter and salt until well combined. Transfer to a baking sheet. Roast in the preheated oven until just tender, about 15 minutes. Remove and toss hot cauliflower with red onion, Pecorino Romano cheese, and mint. Drizzle with lemon juice and season with more salt to taste.

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

Calories: 148.1
Fat: 13.6 g
Saturated fat: 8.6 g
Carbohydrates: 4.1 g
Sugars: 1.7 g
Dietary fiber: 1.7 g
Protein: 3.8 g
Cholesterol: 38.3 mg
Sodium: 350.7 mg