xiaoxl/recipe_data huggingface dataset:
Sweet, Salty, Spicy Party Nuts
Category: appetizers-and-snacks
By Chef John

I find this technique much easier than the stovetop pan method. You'll get beautiful, perfectly frosted nuts that are roasted evenly, with no bitter burned spots.

Ingredients:
Cooking spray
1 cup untoasted walnut halves
1 cup untoasted pecan halves
1 cup unsalted, dry roasted almonds
1 cup unsalted, dry roasted cashews
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
½ cup white sugar
¼ cup water
1 tablespoon butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lightly coat with cooking spray. Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat. Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat. Transfer nuts to the prepared baking sheet and spread into a single layer. Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Yields: 4 cups

Calories: 219
Fat: 18.1 g
Saturated fat: 2.4 g
Carbohydrates: 12.7 g
Sugars: 7.5 g
Dietary fiber: 2.4 g
Protein: 4.8 g
Cholesterol: 1.9 mg
Sodium: 205.7 mg
Salmon with Garlic-Butter Sauce
Category: main-dish
By Steph W

This is a light baked salmon dish that serves two quickly and easily for a perfect weeknight meal. Serve with salad or potatoes.

Ingredients:
3 ounces butter
4 cloves garlic, crushed
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
2  salmon steaks

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano. Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 496
Fat: 45.2 g
Saturated fat: 23.8 g
Carbohydrates: 2.3 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 20.6 g
Cholesterol: 146.7 mg
Sodium: 375.1 mg
Home Smoked Salmon With Green Salad and Apple Vinaigrette


Ingredients:
hot water, brown sugar, white sugar, kosher salt, lemon zest, salmon fillets, water, olive oil, Dijon mustard, fresh ground black pepper, kosher salt, apple cider vinegar, canola oil, frisee, radishes, green beans, arugula leaf, celery leaves, crouton, lemon, zest of

Directions:
To make the salmon:
In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
To prepare your wok smoker:
Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
To make the vinaigrette:
Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
Into a bowl, add the mustard and grind over some black pepper.
Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
To make the salad:
Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.
Bohri Samosas and Blissini


Ingredients:
sweet potato, green peas, garam masala, cilantro, jeera powder, fennel seed, onion, ginger, phyllo pastry, butter, salt

Directions:
How to make them: Soak the soya granules in hot water for about 1/2 hour. Squeeze out all the water and drain.
Saute the onions in oil after adding the jeera and fennel mixture. When the onions turn light brown add the.
Soya granules, green peas and the garam masala. Add ginger-garlic paste, salt, red chilli and mix well.
Add a little water to bring all the ingredients together and incorporate the bold flavors throughout the stuffing. Add the Cooked sweet potatoes, mix well. Remove from fire and cool.
Now remove the sheets of Phyllo gently one by one and apply the melted butter with a brush.
Place the next sheet over the first one and brush more melted butter.
Repeat for about 3-4 layers and cut them with kitchen shears lengthwise into two or three strips.
If you have three strips you will have mini samosas and two will form bigger ones. I have a mixed batch.
Place a large spoonful of mixture on to one end of one strip of pastry. Fold over to cover and form a triangle.
Fold over into a cone from one end of each strip until the stuffing is completely encased inside the pastry.
Heat the oven to about 350 degrees F and bake the little bundles until the shell is a deep brown color.
Mom's Turkey Sausage Patties
Category: meat-and-poultry
By Ms. A

A quick and easy recipe for classic tasty breakfast sausage patties.  Great with pancakes and eggs. This recipe has a mild to moderate zing.  Increase cayenne and black pepper if you like more of a punch.  Thyme may be substituted for sage, or use both.

Ingredients:
2 pounds ground turkey
¾ teaspoon ground ginger
1 ½ teaspoons salt
1 teaspoon dried sage
¼ teaspoon cayenne pepper
1 ½ teaspoons ground black pepper

Directions:
In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended. Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 168.8
Fat: 8.6 g
Saturated fat: 2.2 g
Carbohydrates: 0.5 g
Dietary fiber: 0.2 g
Protein: 22.5 g
Cholesterol: 83.8 mg
Sodium: 500.3 mg
Albondigas Soup


Ingredients:
olive oil, onion, garlic clove, chicken broth, water, tomato sauce, carrots, fresh green beans, zucchini, squash, white rice, ground beef, fresh mint leaves, parsley, salt, black pepper, egg, cayenne pepper, peas, dried oregano, fresh oregano, fresh cilantro

Directions:
Heat oil in a large heavy pot or dutch oven over medium heat.
Add onion and cook until tender, about 5 minutes.
Add the garlic and cook until soft, but donot burn it.
Add broth, water and tomato sauce.
Bring to a boil and reduce heat and simmer.
Add carrots and green beans and zuchinni and simmer.
Prepare the meatballs by mixing the rice into the ground beef along with the mint, parsley, salt and pepper.
Mix in the raw egg.
Form into 1-inch round meatballs.
Add the meatballs to the simmering soup, one at a time
Cover and let simmer for approximately 45 minutes.
Add the peas, oregano and cilantro and a however much cayenne pepper.
Cabbage Burgers
Category: main-dish
By AARONNE2004

This is a recipe created by Russian German immigrants.  It is very popular in the Nebraska, South Dakota region where I am from. Cabbage and ground beef are encased in a neat little bread package.

Ingredients:
3 (1 pound) loaves frozen bread dough, thawed
5 pounds ground beef
¼ cup water
1 large head cabbage, chopped
1 large onion, chopped
2 cloves garlic, chopped
salt and freshly ground black pepper to taste
2 tablespoons butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Divide each loaf of frozen bread dough into 6 pieces, and roll into balls. Set aside. Crumble the ground beef into a large pot over medium heat. Cook and stir until evenly browned. Drain off grease. Add the water, cabbage, onion, and garlic. Cook over medium-low heat, stirring as needed, until the cabbage is soft. Season with salt and pepper to taste. I like to use more pepper than salt. Drain off any excess liquids, and set aside. On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a baking sheet with the seam side down. Bake for 15 to 18 minutes in the preheated oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

Prep time: 1 min
Cook time: 20 mins
Total time: 21 mins
Yields: 18 cabbage burgers

Calories: 468
Fat: 19.2 g
Saturated fat: 6.6 g
Carbohydrates: 41.2 g
Sugars: 5.6 g
Dietary fiber: 4.9 g
Protein: 29.7 g
Cholesterol: 80 mg
Sodium: 518.4 mg
Chicken With Raspberry Red Wine Sauce


Ingredients:
boneless skinless chicken breasts, fresh ground black pepper, red wine, ground mustard, vanilla extract, cayenne pepper, raisins

Directions:
Heat oven to 450°F.
Spray 9"x13" glass baking dish with non-stick canola spray.
Cut chicken breasts in half, if weighing more than 8oz each.
Sprinkle both sides of chicken pieces with garlic salt and pepper.
Place chicken pieces in baking dish and bake 10 minutes.
Meanwhile, in small pot on stove top, combine 1/3 cup of the wine, all the raspberry preserves, the dry mustard, the dash of cayenne pepper, and 1 teaspoon of the vanilla extract.  Bring to a simmer over medium heat and cook 5 minutes or until slightly reduced.
Remove chicken pieces from oven and brush them with half the cooked raspberry mixture (reserve other half for sauce].
Pour 1/3 cup red wine into the chicken dish and bake an additional 10-15 minutes until cooked completely, basting chicken 2-3 times with dish juices.
In same small sauce pan, combine reserved raspberry mixture, remaining 1/3 cup red wine, remaining teaspoon vanilla extract, and raisins.  Bring to a simmer over medium heat and cook 2-3 minutes or until raisins are plump.
Eggless Crisp Sugar Cookies


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, sour cream, butter, milk, vanilla

Directions:
Preheat the oven to325°F.
Sift together the flour, sugar, baking powder and soda. Set aside. Cream together the sour cream, butter, milk and vanilla; mix well. Stir in the flour mixture.
Drop by teaspoonfuls onto greased cookie sheets, flatten with fork. Sprinkle with sugar. Bake in the preheated oven for 10-12 minutes, until firm and golden coloured. Cool for 2 minutes in the oven and remove to a wire rack to cool completely.
Garlic Mushroom Pasta
Category: main-dish
By LittleGreyKitten

My mom used to make this for me as a kid. It is easy to whip up and can be modified. Change the veggies, add some bacon, use less garlic, whatever. Sometimes I've used one egg and stirred in some margarine (or butter or olive oil) but I like it best like this. This is sized as smaller servings, almost as a side dish size.

Ingredients:
2 tablespoons olive oil
½ large onion, diced
5 large mushrooms, sliced
8 cloves garlic, crushed
1 teaspoon olive oil, or as needed
1 (12 ounce) package spaghetti
2  eggs, beaten
¼ cup grated Parmesan cheese, plus more for garnish

Directions:
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until onion is translucent, 5 to 7 minutes. Bring a large pot of lightly salted water to a boil; add about 1 teaspoon olive oil to keep spaghetti from sticking. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer hot spaghetti back to pot. Stir eggs into spaghetti; allow heat from spaghetti to cook the eggs. Stir onion and mushroom mixture and 1/4 cup Parmesan cheese into spaghetti over low heat until eggs are fully cooked and cheese is melted. Garnish with additional Parmesan cheese.

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

Calories: 467.1
Fat: 13.3 g
Saturated fat: 3 g
Carbohydrates: 68.8 g
Sugars: 3.9 g
Dietary fiber: 3.4 g
Protein: 17.7 g
Cholesterol: 97.4 mg
Sodium: 119.7 mg
Pepper-Honey Pork Tenderloin


Ingredients:
gingerroot, honey, soy sauce

Directions:
Combine all ingredients in a heavy duty bag, seal and marinate in the refrigerator for 8 hours, turning occasionally.
Coat a broiler pan rack with non-stick cooking spray and place the tenderloins on it, discarding the marinade.
Broil the tenderloins 5" from heat for 5 minutes on each side or until a meat thermometer registers 160 degrees (if using an electric oven, the door should be left partially open during cooking].
Slice the tenderloins and serve garnished with additional fresh jalapeno peppers if desired.
Minted Applesauce With a Hint of Redcurrant


Ingredients:
apples, water, mint leaf, boiling water, caster sugar, white wine vinegar, red currant jelly

Directions:
Place apples and water in saucepan over medium heat.
Cover and cook stirring occasionally for 15 minutes or until apples are tender.
Roughly mash apples, remove from heat and set aside.
Place mint into a small heatproof jug.
Pour boiling water over mint and stir to combine.
Add mint mixture, sugar, vinegar, redcurrant jelly and salt and pepper to apple, stir to combine.
Simmer, stirring occasionally over medium-low heat for 3-4 minutes or until redcurrant jelly dissolves.
Serve with roast lamb or pork.
Corned Beef Casserole


Ingredients:
frozen cauliflower, cream cheese, onion, butter, olive oil, corned beef, cheese

Directions:
Mix together all ingredients with hand mixer (leave some cheese to top casserole].
Pour into sprayed casserole dish, top with cheese and bake until cheese melts and gets bubbly.
Australian Frozen Mudslide


Ingredients:
vodka, irish cream, Kahlua, vanilla ice cream, chocolate ice cream

Directions:
Begin by crushing the ice cubes in a blender.
When ice is crushed, add the next 6 ingredients (from vodka to chocolate ice cream] and blend for 45 seconds on highest setting.
Pour into tall glass and top with a splash of chilled cream and shaved chocolate.  Serve immediately.
Italian Pasta Salad


Ingredients:
mayonnaise, red wine vinegar, garlic, salt, pepper, macaroni, cherry tomatoes, green bell pepper, green olives

Directions:
Combine first 6 ingredients., Mix well., Stir in the remaining ingredients.
Bella's Rosemary Red Potatoes
Category: side-dish
By BELLAROUGE

The simplest, most elegant side dish ever!  This is the best way to impress company without any extra effort. Substitute 1 teaspoon dried rosemary if you do not have fresh rosemary. Bon appetit!

Ingredients:
6  red potatoes, scrubbed and cut into wedges
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 tablespoon chopped fresh rosemary
salt and pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil. Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 398.8
Fat: 19.4 g
Saturated fat: 6.9 g
Carbohydrates: 50.9 g
Sugars: 3.8 g
Dietary fiber: 4.7 g
Protein: 6.1 g
Cholesterol: 22.9 mg
Sodium: 154.9 mg
Tuscan Soup (By Artusi)


Ingredients:
white beans, extra virgin olive oil, water, savoy cabbage, cabbage, chard leaves, thyme, potato, bacon, ham, garlic cloves, celery, parsley

Directions:
As Artusi says: "Put the beans to fire covered by water by joining the rind. You already know that beans must be put in icy water (for about 12 hours] and if they remain dry, hot water is added. While everything's boiling make a beat with a quarter of a large onion and two cloves of garlic, two pieces of celery and a good pinch of parsley. Chop fine, put on the fire with the oil and when it begins to brown pour in the same the green vegetables: cabbage first, then the chard and potato cut into chunks. Season with salt and pepper and then add tomato sauce or tomato paste, and if in boiling they still remain a little dry, moisten with the broth of beans. When these are cooked, pour a fourth part among the green vegetables, joining the rind; pass the others through a sieve and melt them in the broth, pouring this also in the vessel where are the greens. Mix, boil a little longer and pour everything into the bowl where you will have already placed the bread cut into thin slices and cover it to serve after about twenty minutes. This quantity is enough for six people and is good hot and icy is better". My grandmother: wait 5 minutes when you dunk the bread -- so you're sure the last layer is'nt dry. You can add zucchini and use a carrot for the beat, but stop -- anything else.
Cook's Notes:
Boston Cream Pie II
Category: desserts
By JBS BOX

Yellow cake filled with custard and topped with chocolate icing--yummy!

Ingredients:
1 ¼ cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup shortening
1  egg
1 teaspoon vanilla extract
⅓ cup white sugar
2 tablespoons cornstarch
⅛ teaspoon salt
1 ½ cups milk
2  egg yolks
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate
3 tablespoons butter
1 cup confectioners' sugar
¾ teaspoon vanilla extract
2 tablespoons hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan. Beat the flour, 1 cup sugar, baking powder, salt, 3/4 cup milk, shortening, 1 egg, and 1 teaspoon vanilla at low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack. To Make The Cream Filling: In a 2 quart saucepan, mix 1/3 cup of the sugar, the cornstarch and salt. Stir in the milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into the egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 2 teaspoons vanilla. Let cool to room temperature. To Make Chocolate Glaze: Heat the chocolate and butter or margarine over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in the water, one teaspoon at a time, until glaze is of desired consistency. To Assemble the Cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch round cake

Calories: 318.4
Fat: 13.2 g
Saturated fat: 5.7 g
Carbohydrates: 47.3 g
Sugars: 34.4 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 60.9 mg
Sodium: 230.2 mg
Poor Man's Tomato Soup


Ingredients:
cheese, corn tortilla chips

Directions:
prepare soup as directed., pour over desired amount of cheese and chips., Enjoy!
Cherry-Berry Coulis
Category: desserts
By France C

When I don't have fresh fruit on hand, I like to use frozen fruit to make this versatile and easy coulis recipe. My favorite frozen fruit blend is cherry-berry, made up of sweet cherries, tart cherries, strawberries and blueberries, but feel free to use what you prefer. The coulis can be used on cheesecake, ice cream, yogurt, crepes - the possibilities are endless! Refrigerate for up to 1 week.

Ingredients:
2 cups frozen berries and cherries
2 tablespoons white sugar
1 dash salt
1 teaspoon lemon juice

Directions:
Combine  , sugar, and salt in a saucepan over medium heat. Stir to combine, and heat until fruit is thawed and just warmed through, about 5 minutes. Do not boil. Transfer to the bowl of a small food processor. Blend until smooth, 15 to 20 seconds. Strain mixture using a fine-mesh strainer, pressing solids with the back of a spoon. Stir lemon juice into the coulis and serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 3 /4 cup coulis

Calories: 62.1
Fat: 0.1 g
Carbohydrates: 15.6 g
Sugars: 4.2 g
Dietary fiber: 0.9 g
Protein: 0.7 g
Sodium: 66 mg
Oven Fried Rosemary Chicken


Ingredients:
lemons, rosemary, pepper, chicken, parmesan cheese, salt, eggs

Directions:
Grate 1 1/4 tsp zest and squeeze 1/4 cup of juice.
In a large bag combine the juice  zest , chickenrosemary and pepper . add chicken seal bag and put into refrigerator for 1 hour.
Preheat oven to 300 F Line large jellyroll pann with foil and place bread on foil and bake until crisp.Turning twice about 15 minutes.
Cool increase oven temp to 400F   use the same pan Spray with Pam
In blender pulse bread into fine crumbs.
In bowl mix crumber with cheese , salt and 3/4 tsp zest 1/4 tsp pepper.
Beat 2 eggs , dip eggs shaking offexcess , coat in crumbs.
Place on rack bake for 55 min,.
Bill's Super Bowl Navy Bean Soup


Ingredients:
water, ham bone, dried navy beans, onions, garlic cloves, potato, dried basil, sea salt, pepper, cayenne pepper, garlic powder, olive oil, white wine

Directions:
Soak beans for 8 hours or overnight.
Fill up a round dutch oven with water,  leaving enough room for beans.
Add ham hock and boil for 15 minutes uncovered.
Add dry seasonings, cover and simmer for another 15 minutes.
Add beans and the rest of the ingredients and bring to a boil for 10 minutes. Cover and simmer for at least 4 hours.
Every hour or so uncover and stir, I like to cook it till the beans start to break open.  I hope you enjoy it.
Vichyssoise


Ingredients:
raw potatoes, butter, leeks, chicken bouillon, salt, ground black pepper, nutmeg, sour cream, heavy cream, chives

Directions:
Cook the potatoes in salted water to cover until just tender.
Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes.
Add the chicken bouillon and bring to a boil.
Lower the heat and simmer the leeks until tender.
Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg.
Put this mixture in the blender (you will need to blend it in two lots] and blend for 1 minute, or until smooth.
Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
Easy Lemon Chicken


Ingredients:
chicken, chicken breasts, water

Directions:
Place chicken in bottom of baking dish, pour mushroom soup over the chicken, squeeze lemon juice on top, add water and salt and pepper.
bake at 350 about 45 min or untill done.