xiaoxl/recipe_data huggingface dataset:
Gomasio & Avocado Soba Noodles


Ingredients:
avocados, carrot, cucumber, radishes

Directions:
Cook soba noodles as directed on package.  Once cooked, drain immediately and rinse with cold water until cooled.
Transfer to serving bowl and combine cooled noodles with chopped carrots, cucumber and radishes.
Combine soy sauce, lime juice, rice vinegar, sesame oil and crushed garlic in small bowl.
Toss viniagrette with cooled noodles and vegetables.
Top with chopped avocado and freshly ground spicy gomasio.
Serve alongside grilled pork tenderloin. Enjoy!
Latino-Style Chicken and Rice Aka Arroz Con Pollo


Ingredients:
garlic cloves, salt, dried oregano, distilled white vinegar, ground black pepper, chicken thighs, olive oil, onion, green bell pepper, hot red pepper flakes, fresh cilantro leaves, tomato sauce, low sodium chicken broth, water, medium grain rice, green olives, capers, pimiento, lemon wedge

Directions:
Adjust oven rack to middle position and heat oven to 350°F
Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.
Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.] Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.
Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175°F on instant-read thermometer, about 10 minutes longer.
Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.
Real Crab Bisque


Ingredients:
unsalted butter, green onion, celery, carrot, all-purpose flour, milk, low sodium chicken broth, nutmeg, white pepper, cayenne pepper, heavy cream, sherry wine

Directions:
Melt butter over low heat.
Mince green onion, celery, and carrot in food processor, then add to the butter, cover& sweat until tender, approximately 5 minutes.
Whisk in flour and cook 2 minutes, stirring constantly.
Whisk in chicken broth and milk.
Bring to a boil, whisking often.
When it comes to just a boil, quickly stir in cream, seasonings, sherry and crabmeat.
Heat through, then serve.
It's Winter Lentil Soup (Egyptian-Shorbaat Aads)


Ingredients:
onion, garlic cloves, red bell pepper, carrot, tomato paste, butter, chicken bouillon cube, cumin, turmeric, paprika, heavy cream, salt, cumin, heavy cream, red bell pepper

Directions:
Put 1 ½ cups of orange lentils in pot. Add approximately 4 cups of water, bring to a boil and skim out “white foam” as you see it. Cover and turn heat to low. Turn off when lentils are tender, if there is water still don’t worry about it, its better this way.
In a large stock pot, add a few pats of butter and oil.
Add chopped onion, garlic, red bell pepper and garlic, sauté until soft and a bit brown, not too much.
Add in shredded carrots and stir around for 5 minutes.
Add two tablespoons of tomato paste, stir until all coated. You should have like a mushy ball, don’t worry this is right.
Your lentils have cooled, add to blender, add in sautéed onion garlic mixture on top.
Add a bit of water, like 1 cup and puree.
Add the pureed soup back into same pot where you sautéed the onions.
Add salt, pepper to taste.
Add chicken bouillon cube.
Add a dash of turmeric, 2 tablespoons of cumin, and a dash of paprika.
Bring to a boil, then turn to real low and simmer 30-45 minutes.
If consistency is too thick, add water or chicken stock.
The last step is to stir in one tablespoon of heavy cream before serving.
FOR GARNISH:.
Rip the two white pitas into bite size pieces.
Heat oil in wok, deep fry the pita pieces and drain.
Sprinkle with salt and cumin.
Spoon soup in to serving dishes, you may drizzle a touch, very, very little heavy cream and a pat of fresh butter and a few slices of sautéed red bell pepper if you’re using for presentation then add pita chips to warm soup on top.
Arrange extra pita chips around each soup bowl on plate for presentation. ENJOY!
*** You can make this the same way, by adding meat. Take a thin sliced steak with bone, brown in butter until cooked. De-bone the steak. Chop meat into tiny, tiny pieces, add to soup after you pureed and put into pot. Add the bone to the soup to cook in the flavor and remove bone before serving. If using this method, you may want to cook soup a bit longer to get meatier flavor, instead of 30-45 minutes, put on real low for one hour , 30 minutes. ***.
Cinnamon-Accented French Toast
Category: breakfast-and-brunch
By grumpybutt

Very quick, easy, and tasty french toast.

Ingredients:
3  eggs, beaten
2 teaspoons white sugar
1 teaspoon milk
1 teaspoon ground cinnamon
¼ teaspoon salt
6 slices bread

Directions:
Mix beaten eggs, sugar, milk, cinnamon, and salt in a large, shallow bowl. Dip bread slices into egg mixture to coat. Heat a skillet over medium heat. Cook bread in hot skillet until browned completely, 2 to 3 minutes per side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 6 servings

Calories: 108.6
Fat: 3.3 g
Saturated fat: 1 g
Carbohydrates: 14.5 g
Sugars: 2.7 g
Dietary fiber: 0.8 g
Protein: 5.1 g
Cholesterol: 93 mg
Sodium: 302.2 mg
Un-Rolled Cabbage Rolls


Ingredients:
onion, long grain rice, water, cabbage

Directions:
Par-boil cabbage to soften, then drain., Cook ground beef and onion in large no-stick skillet,., Season to taste and add rice to mixture., Use no-stick spray on a 9x13 casserole dish, layer 1/2 cabbage., Spread beef and rice mixture on top of cabbage., Cover with remaining cabbage., Combine pasta sauce and water.Season to taste., Pour evenly over casserole., Cover dish with foil., Bake in 350*F oven for 45 minutes., Add extra water to keep it saucy. Check that rice is tender., Uncover & continue baking up to 15 minute until done.
Brussels sprouts, with cheese


Ingredients:
Brussels sprouts, cheddar cheese, gouda cheese

Directions:
Blanch the Brussels sprouts for 2 or 3 minutes, in boiling water with some salt, and a bit of fresh garlic.
Remove, and drain on paper.
Place them on a cookie sheet, and place a thin slice of cheddar, or gouda cheese on top of each. Line the cookie sheet with aluminum foil, if you wish."
Place them in the oven, under the broiler, until the cheese melts, and bubbles.
Remove, and serve.
Enjoy.
Mussel Soup With Avocado, Tomato, and Dill


Ingredients:
leeks, unsalted butter, fresh thyme, lager beer, water, mussels, half-and-half, salt, white pepper, avocados, grape tomatoes, fresh dill

Directions:
Wash leeks in a bowl of cold water, agitating them, then lift out leeks and pat dry.
Cook leeks in butter in a wide 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add thyme and cook, stirring, 1 minute. Stir in beer and water, then increase heat to moderately high and bring to a boil. Add mussels and return liquid to a boil, partially covered. Cook, completely covered, stirring occasionally, just until mussels open wide, checking frequently after 4 minutes and transferring to a large bowl. (Discard any mussels that remain unopened after 8 minutes.].
Working over a bowl, remove mussels from shells and put in bowl (discard shells along with any clinging leeks]. Pour any cooking liquid accumulated in bowl back into pot.
Pour cooking liquid through a sieve lined with a double layer of cheesecloth or dampened paper towels into a 2-quart heavy saucepan. Stir in half-and-half, salt, and white pepper, then heat over moderately low heat until hot (do not let boil]. Stir in mussels and heat until just warmed through.
Meanwhile, halve avocado, then peel 1 half (wrap remaining half tightly in plastic wrap and reserve for another use]. Cut into 1/2-inch cubes, then toss gently with tomatoes and dill in a bowl.
Divide soup among 6 shallow bowls and spoon some avocado mixture into each. Serve immediately.
It should be noted that the soup, without half and half, can be made 1 day ahead and cooled completely, uncovered, then chilled (with shelled mussels in soup], covered. Remove mussels and reheat soup over moderately low heat before adding half-and-half and then proceeding with recipe.
Cheese, Onion, Leek & Potato Pie


Ingredients:
olive oil, onions, leek, garlic cloves, dried thyme, creme fraiche, potato, sea salt, fresh ground black pepper, puff pastry sheet, egg, milk

Directions:
Preheat the oven to 180°C fan forced (200°C normal]/350°-375°F/4-5 gas mark.
Heat a little oil in a heavy-based - preferably non-stick - pan and gently sauté the onions, spring onions and leek until softish, stirring now and again; remove the pan from the heat; add the minced garlic and thyme to the pan and mix to combine the ingredients.
Combine all the tasty cheese with the crème fraiche or sour cream.
Place several layers of potato in the base of a well-greased round oven dish and season well with sea salt and freshly ground black pepper; top with half of the sautéed onions, leek and garlic; add several dollops of the cheese mixture (there is no need to spread this out as the cheeses will spread out as the pie starts to cook and the cheeses melt]; repeat these steps, ending with the cheese layer.
Cut a round of pastry to cover and slightly overlap the dish in which the pie is to be cooked.
Beat together the egg and milk; brush the outside edges of the dish just below the rim with the egg wash and place the pastry round on top of the pie, overhanging the edge of the dish; press down the sides of the pastry onto the sides of the dish and brush the top of the pie and the overlapping edges of the pastry with the egg wash.
Cook the pie in the lower part of the oven for about 30 minutes or until the pastry is golden brown.
Serve the pie with a salad greens.
Ez Peanut Butter Lover's Breakfast


Ingredients:
peanut butter, real maple syrup

Directions:
Toast the bread on both sides in the oven.
Spread some peanut butter on the toast. Use as much PB as you would on a PB&J sandwich.
Put the toast back in the oven until the peanut butter gets warm. (Be careful not to burn the toast].
Pour on plenty of maple syrup.
Grady's Grilled Chicken Pasta


Ingredients:
boneless skinless chicken breast, linguine, butter, mushrooms, green onion, tomatoes, fresh garlic, heavy cream, parmesan cheese, fresh parsley, salt, black pepper

Directions:
Place the chicken on a preheated char grill. Grill until the chicken is cooked through. Remove and place in the refrigerator.
In a pot of boiling water, cook the pasta to the specifications on the package. Drain well. Meanwhile, in a sauce pan, melt the butter. Sauté the mushroom, green onions, tomatoes, and chopped garlic until the vegetables become soft. Continue cooking until there is very little liquid in the pan.
Remove the chicken from the refrigerator and slice into 1/4-inch strips. Place in the sauce pan with the vegetable mixture. Add the heavy cream to the pan and simmer until the cream begins to thicken. Whisk in the Parmesan cheese, parsley, salt and pepper. Turn off the heat.
Add the pasta to the sauce mixture. Stir well.
Garnish with additional Parmesan.
Garam Masala Sweet Potato Chips


Ingredients:
garam masala, extra finely granulated sugar, sweet potatoes, extra virgin olive oil

Directions:
Preheat oven to 300.
Line baking sheets with parchment paper.
Slice (unpeeled] washed potatoes on thinnest setting using mandolin.  Using a mandolin will produce wafers that are the same thickness.
Toss slices in EVOO.
Lay slices in a single layer on sheets.  Sprinkle sugar over them lightly, sprinkle garam masala.
Bake 30-40 minutes or until crisp.  Allow to cool.
Place in air tight container with silica packets or a rice sock.  This helps to keep them crisp and avoid absorbing moisture from air and getting soggy.
Snapper in a Poblano Chile Sauce


Ingredients:
garlic cloves, lime, kosher salt, fresh ground black pepper, milk, poblano chiles, unsalted butter, all-purpose flour, nutmeg, monterey jack cheese

Directions:
Rinse the fish filets under a thin stream of cold water, drain and pat dry.  Place in a container and drizzle with the lime juice, garlic, S & P.  Let the fish marinate 15 minutes up to 2 hours in the fridge.
Slice the poblanos in half, removing the stem, seeds, and veins.  Roughly chop and place in blender along with the milk and blend until smooth.
In a saucepan over medium heat, melt the butter and add the flour to make a roux.  It should be nice and foamy.  Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes.  Season with S & P.
Preheat the oven to 375 degree F.   Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade.  Cover generously with the poblano sauce.  If using cheese, sprinkle it on top.
Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets.
Grilled Asparagus With Barbecue Butter


Ingredients:
asparagus, olive oil, butter, paprika, white sugar, onion powder

Directions:
For the BBQ seasoning: Mix ingredients together and store in an airtight container for up to 6 months.
For the butter: Mix rub into butter. Spread the butter mixture lengthwise across a piece of plastic wrap. Roll the butter up tightly into a log and twist the ends. Refrigerate.
Asparagus: Preheat grill. If using a stovetop grill, use medium-high heat. Gently toss asparagus with seasoning, oil and salt and pepper, to taste. Grill asparagus until tender, turning once, about 6 minutes. Serve with barbecue butter.
Favorite Grilled Steak


Ingredients:
soy sauce, garlic

Directions:
Place steaks in a shallow dish big enough to lay them side by side.
Pour 1 tablespoon of soy sauce on one of the steaks.  Gently rub the sauce into the steak for several seconds.  Repeat for the second steak.
Add 1/2 tablespoon of minced garlic onto the same side of the steak.  Gently rub the garlic into the steak for several seconds.  Repeat for the second steak.
Turn steaks over.
Repeat step 2 with the other 2 tbsps. of soy sauce.
Sprinkle 1/2 tablespoon of steak seasoning on each steak.  Gently rub into the steaks.
Refrigerate while marinating for about 30 minutes.
Grill as desired.
Feel free to use more or less of the garlic, depending on your taste.
Orange Asparagus Pasta


Ingredients:
ziti pasta, pasta, small shrimp, carrots, scallion, asparagus

Directions:
Prepare pasta according to package directions.
While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large skillet.
Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes.
Remove and set aside.
Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots for 2 minutes then add asparagus and scallions for another 3 to 4 minutes, until asparagus is tender-crisp.
When pasta is done, drain it well.
Combine all ingredients in the pasta pot and mix until warmed, about 2 minutes.
Season to taste with salt and pepper.
Watermelon, Cherry Tomato, Red Onion and Cucumber Salad


Ingredients:
seedless watermelon, cherry tomatoes, red onion, cucumber, lime juice, extra virgin olive oil

Directions:
"Combine watermelon, tomatoes, onion, cucumber, lime juice and oil in a large bowl.  Season with salt and pepper.   Cover and refrigerate for at least 1 hour."
Pad Thai
Category: world-cuisine
By TRANSMONICON

This is a traditional Pad Thai recipe used by a friend's mother. You can use chicken, pork, beef, tofu, or a combination. You may want to start with less pepper, and work your way up.

Ingredients:
1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
4  eggs
1 tablespoon white wine vinegar
2 tablespoons fish sauce
3 tablespoons white sugar
⅛ tablespoon crushed red pepper
2 cups bean sprouts
¼ cup crushed peanuts
3  green onions, chopped
1  lemon, cut into wedges

Directions:
Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 6 servings

Calories: 523.8
Fat: 20.7 g
Saturated fat: 5.7 g
Carbohydrates: 58.5 g
Sugars: 8.1 g
Dietary fiber: 2.9 g
Protein: 26.4 g
Cholesterol: 178.1 mg
Sodium: 593.6 mg
Patricia's Poblano and Potato Side Dish


Ingredients:
onion, epazote leaves, mozzarella cheese

Directions:
Roast and peel the poblanos. Cut them in 1/2" pieces.
Cook the potatoes in a steamer, microwave or in boiling water. Cut them in quarters.
Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve.
Peanut Butter Date Balls


Ingredients:
peanut butter, icing sugar, butter, dates, peanuts, butter

Directions:
Soften the peanut butter by microwaving for about one minute on Power Level 3.
In a medium bowl, cream peanut butter and butter.
Stir in  icing sugar, dates and peanuts and mix well.
Roll the peanut butter mixture into 1" balls or whatever size you like, if dough is sticky, refrigerate for 30 minutes or so before rolling.
Place on waxed paper lined baking trays and refrigerate until firm, about 1 hour.
Place butter and chocolate chips in microwave safe bowl and melt the chocolate at 30 second intervals until smooth (I usually do this at Power Level 6 so that it doesn't overcook].
Dip the balls into the chocolate and place back onto the wax paper lined trays and pop into the fridge again for an hour or so.
These freeze beautifully - I place balls into tupperware and put wax paper between the layers.
Green Chile and Cheddar Turkey Burgers (WW)


Ingredients:
ground turkey, zucchini, chili powder, cumin, green chilies, cheddar cheese, red onion, tomatoes

Directions:
Combine first 5 ingredients (turkey - cumin] in a bowl and then shape into 4 patties.
Spray skillet with Pam and set over medium heat. Add patties to skillet and cook until browned (5 min/each side].
While burgers are cooking combine the chilies and cheddar in a small bowl.
Top burger with cheese mixture and then reduce heat to low and cover skillet and cook until cheese melts (3-5 minutes].
Serve burgers on sandwich thins topped with onion and tomato or condiments of your choice (keeping in mind point count if following the WW program].
Original King Ranch Chicken


Ingredients:
Rotel diced tomatoes, chicken broth, onion, green pepper, monterey jack cheese, whole chicken, corn tortillas, tortilla chips

Directions:
1. Boil chicken, remove meat from skin and bones.  (save broth].
2. Sometimes I will use 6-8 chicken breasts instead of whole chicken when I'm in a hurry.
3. Saute onions and green pepper.
4. Mix with soups, tomatoes, cubed chicken, and chicken broth.
5. Line bottom of Pyrex casserole with six corn tortillas.
6. Add 1/2 of chicken/soup mixture; spread over tortillas. Sprinkle grated cheese over mixture.
7. Then make another layer of six tortillas, chicken/soup mixture, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.
8. Please note that you can make this recipe much lower in fat by using the fat free soups and fat free chicken broth. It turns out just as tasty.
9. I've also substituted Cheddar Cheese, as well as Lite Velveeta in place of the Monterey Jack cheese and it was all good.
10. The original recipe uses corn tortillas, although some people prefer the flour.  I believe the corn gives it a better flavor myself.  For variety, you can also omit the tortillas and use tortilla chips, or even noodles/pasta, in their place.  At one time or another, I've tried every variation - they are all good, although I am partial to the corn tortillas.
11. Adding a can of black beans or corn, also takes it to another level and adding a few slicked black olives and a dollop of sour cream before serving makes a nice presentation.
Grilled Fillet of Grouper With Roasted Cipollini and Tomatoes


Ingredients:
olive oil, garlic cloves, olive oil, garlic cloves, fresh rosemary, fresh thyme, red chili pepper, olive oil, cherry tomatoes, butter, preserved lemon, olive oil, fresh cilantro, fresh parsley, lemons, coarse salt, lemon juice, peppercorn, kaffir lime leaves

Directions:
For the garlic confit:
Heat the oil and garlic in a small saucepan over low heat until the garlic is tender, about 30 minutes. Set aside.
For the grouper:
In a mortar and pestle, mix 1 1/2 tablespoons oil with the garlic, rosemary, thyme and chile. Rub the mixture over the fish and cover with plastic wrap. Refrigerate for 1 hour.
Preheat the oven to 350 degrees F (180 degrees C].
Heat the remaining 1 1/2 tablespoons oil in a skillet over medium-high heat. Sprinkle the fish with salt and pepper, then sear on the skin side until crisp and golden brown, about 5 minutes. Continue cooking in the oven until the flesh is flaky, about 25 minutes.
For the roasted cipollini and tomatoes:
Heat the oil in a medium pan over medium-high heat. Add the cipollini and cook until tender, about 15 minutes. Add the tomatoes and garlic confit without the oil (just the garlic cloves]. Cook over high heat until the cipollini are golden brown, about 5 minutes. Add the butter and season with salt and pepper.
To serve, transfer the grouper to a platter, top with preserved lemons and drizzle with olive oil. Spoon the roasted cipollini and tomatoes on top of the fish. Garnish with the cilantro and parsley.
Preserved Lemons:
Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.