xiaoxl/recipe_data huggingface dataset:
Parcha-Dosheme Plov (Azerbaijan)


Ingredients:
basmati rice, butter, chestnuts, barberries, pitted dates, golden raisin, boneless skinless chicken breasts, onion, hot water, salt, ground black pepper

Directions:
Rinse the rice in lukewarm water until the water runs clear.
Fill a large bowl with lukewarm water and a tablespoon of salt and add the rice. Soak for 15 minutes or so.
Melt 2 tablespoons of butter over medium heat. Add the peeled chestnuts and stir-fry for 3 minutes.
Add the apricots, barberries and dates. Keep cooking for another three minutes. Lastly add the golden raisins and stir fry for one more minute. Remove from heat.
Put 10 cups of salted water in a large pot.  Drain the rice and add to the pot. Boil for 7 to 10 minutes. The rice is done when it rises to the top of the pot. Don't overcook! The rice should be just a tiny bit chewy, not too soft. Bite a piece to make sure. Drain it in a colander and set aside.
Melt a tablespoon of butter over medium heat. Put the uncooked chicken cubes in the bottom of the pot, distributing evenly. Add about a half teaspoon of salt and some pepper. Cover the chicken with the sliced onions and simmer for three minutes or so.
Cover the chicken and onions with half of the rice. Spread the fruit and nut mixture out on top and then put the rest of the rice on top of that. Pour a tablespoon of melted butter on top.
Put a clean dishtowel or two layers of paper towel over the pot. Be very careful to fold up the corners or otherwise make certain that the dishtowel or paper towel is nowhere near the flame.
Put the stockpot lid on top of the towe and turn the heat down to low. Cook for 30 minutes, without stirring or disturbing it in any way.
Combine the crushed saffron threads with three tablespoons of hot water. Stir until the water turns a deep orange. Pour the saffron water over the top of the plov and continue to cook for another 30 minutes.
When the plov is done, it should look like this:
1. Fluffy rice with separate grains.
2. The meat should have a golden crust on the bottom.
3. The onion should be translucent (almost invisible].
Scoop it all out of the pot and arrange it on a big platter. It's ready to serve.
Passover Granola


Ingredients:
fresh coconut, pecans, margarine, brown sugar, white sugar, honey, salt, raisins, dates, cinnamon, chocolate chips

Directions:
Preheat oven to 325 degrees F.
Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan.
Bake for 15-20 minutes, tossing several times until lightly toasted.
Meanwhile, in 2-qt saucepan combine margarine, sugar, honey and salt.
Bring to a simmer for a few minutes, stirring constantly.
Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture.
Mix well, coating evenly and then place back on jellyroll pan.
Increase oven to 350F and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid buring.
Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
Cool thoroughly and add chocolate chips.
Store in an airtight container.
Linda's Veal Marsala


Ingredients:
unsalted butter, olive oil, shallot, garlic cloves, mushrooms, sweet marsala wine, low sodium chicken broth, fresh rosemary leaf

Directions:
Sprinkle the veal with salt and pepper.
Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
Transfer the veal to a plate.
Add another tablespoon of butter and oil, if necessary.
Repeat with the remaining 4 cutlets.
Set the cutlets aside.
Add 1 T. of oil to the skillet.
Add the shallot and garlic.
Sauté until fragrant, about 30 secs.
Add 1 T. of the olive oil, if necessary.
Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
Season with salt.
Add the Marsala.
Simmer until the Marsala reduces by 1/2, about 2 minutes.
Add the broth, and the rosemary leaves.
Simmer until reduced by 1/2, about 4 minutes.
Return the veal to the skillet.
Pour in all of the pan juices.
Cook just until heated through, turning to coat, about 1 minute.
Stir the remaining 1 T. of butter into the sauce.
Season the sauce with salt and pepper, to taste.
Put on a serving dish, and spoon sauce over the veal.
Serve.
To slightly thicken the Marsala Sauce:  2 T. cornstarch mixed with 1/4 cup water, optional.
If desired, slightly thicken the sauce with the corn starch and water mixture.
Gourmet Tuna Salad
Category: salad
By Patricia Jones

The combination of green olives, almonds and capers in addition  to the usual ingredients in tuna salad makes this recipe exceptionally good.

Ingredients:
1 (12 ounce) can albacore tuna in water, drained and flaked
2  green onions, chopped
1 stalk celery, diced
¼ cup pimento-stuffed green olives, chopped
2 tablespoons capers, chopped
¼ cup blanched slivered almonds
1 dash Worcestershire sauce
½ cup mayonnaise
¼ cup sour cream

Directions:
In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds. In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce. Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 396.2
Fat: 32.4 g
Saturated fat: 6.3 g
Carbohydrates: 4.1 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 22.5 g
Cholesterol: 52.1 mg
Sodium: 908 mg
The Realtor's Chocolate Surprise


Ingredients:
butter, flour, cream cheese, powdered sugar, Cool Whip, chocolate instant pudding, milk

Directions:
Preheat oven to 375.
Melt butter, add flour and 1/2 cup nuts.  Mix and press into bottom of 13x9 pan.  Bake for 15 minutes.
Cream powdered sugar, cream cheese and 1 cup Cool Whip.  Spread over cooled crust.
Mix instant pudding with milk.  Spread over cream cheese layer.
Spread remainder of whipped cream over chocolate pudding layer.  Sprinkle with chopped nuts if desired.
Chill overnight.
All-American Turkey & Apple Picnic Sandwich


Ingredients:
turkey breast, cheddar cheese, granny smith apple

Directions:
Toaste bread and spread one side of each with mustard.
Layer turkey, cheese and apple slices on one slice of bread, top with second slice.
Enjoy.
Turkey, Quinoa, and Zucchini Mini Meatloaves
Category: main-dish
By Kelly Rose Diggins

Great recipe for healthier meal prepping. Can be cooked, wrapped, and frozen individually. This recipe can also be baked in a toaster oven at the same temperature.

Ingredients:
1 cup water
½ cup quinoa, rinsed well
1 medium zucchini
1 teaspoon olive oil
¾ cup sambal oelek (Indonesian chile sauce), divided
1 small red onion, finely chopped
2  large egg whites
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground skinless turkey breast
3 tablespoons stone-ground mustard

Directions:
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil. Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet. Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf. Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 6 meatloaves

Calories: 239.4
Fat: 6.3 g
Saturated fat: 2.4 g
Carbohydrates: 30.6 g
Sugars: 7.2 g
Dietary fiber: 1.8 g
Protein: 22.5 g
Cholesterol: 46.9 mg
Sodium: 604.6 mg
Beef and Broccoli -- Pressure Cooker Style


Ingredients:
frozen broccoli, sliced water chestnuts, sweet onion, garlic cloves, brown sugar, soy sauce, ground ginger, Tabasco sauce, fresh ground pepper, steamed rice

Directions:
See, there's not a huge number of ingredients here, all of which I had.
How did this go together and how did I make it work?.
Take that partially frozen beef stew meat and chunk it finer, like 3-4 pieces out of each or more. Use your plastic tray, not the wooden cutting board. Put all the still half frozen beef into a gallon freezer zip lock bag.
Into a bowl, put the brown sugar, granulated garlic, ginger, soy sauce, tabasco, and sesame seed oil--whisk until smooth. Then pour the mass over the beef, squish it around to coat well. Then get all the air out of the bag and zip it tight. Let it sit on the counter to finish thawing and soak up the quick marinade, flip it a few times too. The beef will soak it up.
When ready, chop up the onion and garlic, drain and rinse the baby ears of corn and water chestnuts. Have them waiting. Also have a bowl waiting to receive the browned bits of beef.
Pull out the pressure cooker and set it to 'brown' put only about 1/2 tablespoon of oil in the bottom (any kind]. Brown the beef in lots, squeezing out the extra liquid back into the bag as you pull the meat from the bag. Brown each lot and set it aside into the waiting bowl.
Once all the meat is done, add another small drizzle of oil into the pot and then toss in the onions with a little kosher salt (not much] allowing them to soften and get a little color. Just as they are done, toss in the diced garlic followed by the browned beef. Give it all a good stir and add whatever is left of the marinade from that bag over top of it, there won't be too much. Remember with pressure cooking, you don't need a lot of liquid.
Turn on the rice steamer and set it to go.
Slap the lid on the pressure cooker and set it to 10 minutes, really, it's not going to need a long time. Once it finishes, release the steam, add the corn, water chestnuts, and the frozen broccoli. Stir the mass well, set for 'low pressure' for 2 minutes. I didn't want the broccoli mushy and it'll go there quickly. I just wanted it steamed through. I did stop it at 1 minute because once the pressure came up, it was really already done.
I gave it another stir as the rice steamer dinged, gave it a taste and knew I had a winner. I served it up and it all disappeared. Now to store away for leftovers.
---------------------.
Cost for the meal? Stew meat -- $8. Broccoli -- $1.79. Corn and water chestnuts --$3. Onion -- .50. Garlic -- .25. Rice -- .75. Spices -- 1.50. Total = 15.79. Portions I'll get out of this: 8 generous portions. 15.79/8=$1.97 each. Um, a delicious and filling dinner for under $2. Taco Bell has nothing on me.
Great Whole Wheat (Freshly Milled) Pancakes


Ingredients:
whole wheat flour, sugar, baking powder, salt, 1% low-fat milk, butter, eggs, vanilla extract, butter

Directions:
In one bowl, whisk together dry ingredients.
In another bowl mix wet ingredients.
Quickly mix wet ingredients into dry ingredients.
Cook's note:  I usually "jumpstart" the heat by heating the stovetop griddle on high for about 5 minutes.  Then I turn the heat down to 4 (just under medium] while I finish preparation.  Then I lightly butter the grill with a cold butter stick on each section where I put pancake batter.  I use 1/2 cup scoops for batter (for practicality in serving a large family].  I usually bake them 2 to 2 1/2 minutes on the first side and 2 minutes on the second side.  The recipe make 8 large pancakes (1/2 cup batter] or 16 small pancakes (1/4 cup batter].
Matt's Crusty Home Fries


Ingredients:
russet potatoes, Spanish onion, green bell pepper, extra virgin olive oil, salt, pepper

Directions:
Roughly chop onion into wide pieces - I like inch wide slices, cut into about sixths.
Chop pepper into similar size pieces, discarding stem and seeds.
Heat about three tablespoons oil in large frying pan (preferably cast iron] over medium-high heat.
Add onions, cook until golden and slightly transparent, about three minutes.
Add peppers, cook until tender, about an additional two or three minutes.
Peel and cube potatoes; I like them about 3/4" square.  Add them and additional tablespoon or two of oil to frying pan.
Add salt and pepper (preferably freshly ground] to taste.
Cook, stirring frequently and then patting back down, until tender and cooked through and slightly golden brown, about 8 minutes.
Stir one more time, and pat down to maximize surface area in contact with frying pan.  Increase heat to high, and cook WITHOUT stirring to get a great crust, about an additional 5-8 minutes.
Zen Rice Salad


Ingredients:
arborio rice, frozen green peas, kidney beans, chickpeas, tuna, fresh parsley, red onion, celery, dill pickle, golden raisin, extra virgin olive oil, fresh lime juice, honey, ginger, Dijon mustard

Directions:
Bring 1 1/4 cups rice and 2 1/2 cups water to the boil in a small saucepan.  Add a dash of salt, lower heat to lowest setting, cover pot and cook rice for 15 minutes.  Remove from heat and allow to cool to nearly room temperature, covered.  Uncover and fluff with a fork (the arborio will not fluff like a pilaf does, but will have nice, toothsome chunks of sticky rice].
Empty rice into a large bowl.  Add beans, corn, tuna, parsley, onion, celery, dill pickles and raisins.  Combine.
Make dressing:  Put all dressing ingredients in a mini-processor and whizz to emulsify.  If you don't think it is tart enough, add more lime juice and/or balsamic.   Add salt and pepper to taste.
Pour dressing over the salad and stir gently to coat all ingredients.  Taste salad and adjust seasoning as it may need more salt and pepper, as per your preference.
Chill for at least 2 hours before serving to allow flavors to blend.
All-American Burger Dog
Category: main-dish
By Chef John

This 'burger dog' is far more than a hot dog-shaped cheeseburger. It's a one-handed wonder that's perfectly proportioned and easier to eat than a regular cheeseburger.

Ingredients:
1 pound ground beef (80% lean)
salt and freshly ground black pepper to taste
2 slices Cheddar cheese
2  extra-long hot dog buns
4 teaspoons mayonnaise
2 tablespoons ketchup

Directions:
Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes. Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 burger dogs

Calories: 763.1
Fat: 49.7 g
Saturated fat: 19.8 g
Carbohydrates: 25.7 g
Sugars: 6.3 g
Dietary fiber: 0.9 g
Protein: 51 g
Cholesterol: 170.2 mg
Sodium: 804.4 mg
Mediterranean Chi-Chi Burgers


Ingredients:
ground pork, ground beef, feta, salsa, oregano, garlic granules, onion powder, cayenne, mild paprika, pepper, cayenne

Directions:
"Mix all of the ingredients together and let sit in the fridge for 15 minutes or so . Remove from fridge and make 8 patties . BBQ till done. Serve with grilled eggplant and lettuce or anything else you like on your burger . Can also be called sausage burger. ENJOY!"
Citrus Twist Sea-Bass


Ingredients:
sea bass fillets, cumin, pineapple, mandarin orange, bell pepper, red onion, olive oil, white wine, garlic, fresh cilantro

Directions:
Dust sea bass with cumin, and roast in 400°F; oven for about 8-10 minutes.
Add pineapple, oranges, peppers, onions, Olive oil, wine, garlic and cilantro to mixing bowl and mix throughly.
Spoon Pineapple mixture over bass. Present with rice or vegetables.
Italian Rice Balls


Ingredients:
rice, eggs, parmesan cheese, parsley, salt, garlic cloves

Directions:
Using a 4 liter pot, cover the rice with water and bring to boil.
Simmer for 20 minutes, then cool until cold.
Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.
Mold the balls into desired shape.
Then fill a deep frying pan with mazzola oil …enough to cover at least half of a rice ball…heat oil and carefully add the rice balls.
The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.
Chocolate Peanut Butter Cup Cookies


Ingredients:
butter, creamy peanut butter, white sugar, brown sugar, eggs, all-purpose flour, baking soda

Directions:
Set oven to 350 degrees F.
Grease a large cookie sheet.
In a large bowl combine the butter with peanut butter, white sugar, brown sugar and vanilla or maple extract until creamy and well combined.
Beat in eggs until completely combined.
In a bowl combine the flour with sifted cocoa powder and baking soda; add/mix into the creamed mixture until combined.
Mix in the chocolate chips and frozen chopped peanut butter cups.
Drop by tablespoonfuls onto baking sheet.
Bake for 8-10 minutes.
Allow to cool about 5 minutes then removing from pan.
Maple-Mustard Pork Tenderloin


Ingredients:
black pepper, sea salt, olive oil, butter, red onion, garlic cloves, fresh ginger, rosemary, dry white wine, maple syrup, Dijon mustard, cayenne pepper

Directions:
Season pork with black pepper; set aside. In an oven-proof skillet over medium-high heat, add oil. When hot, place pork and cook on one side until brown. Flip and transfer in a 375ºF preheated oven; cook for 18-22 minutes depending on the size of the loin. When internal temperature reaches 140-145ºF, remove from the heat and place tenderloin on a board with a folded sheet of aluminum on top to keep warm.
Return skillet on the stove and remove excess oil. Add clarified butter and turn the heat to medium. When hot, add onion and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour white wine to deglaze the bottom of the pan, scraping any brown bits.
When liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until turns into syrupy texture, about 8 minutes. Spoon it over the pork. 2 servings.
Poor Man's Lobster (Butter Baked Cod)


Ingredients:
cod fish fillets, butter, kosher salt, pepper, paprika, fresh parsley sprig, lemon slice

Directions:
Preheat oven to 375°.
Arrange fish in a shallow casserole; pour half the melted butter over the fillets.
Sprinkle with salt, pepper, and paprika.
Place the fish in the oven and bake, uncovered, basting occasionally, until the fish flakes with fork, about 15-20 minutes.
Garnish with parsley; serve with lemon slices and the remaining melted butter for dipping.
Sesame Beef Stir-Fry (21 Day Wonder Diet: Day 5)


Ingredients:
couscous, boiling water, sesame seeds, rump steak, red onion, garlic clove, baby bok choy, oyster sauce, light soy sauce, snow peas

Directions:
Combine couscous with the water in medium heatproof bowl, cover; stand 5 minutes.
Meanwhile, toast sesame seeds in heated wok about 30 seconds; transfer to small bowl.
Stir-fry beef in heated wok until browned; transfer to another small bowl.
Stir-fry onion in heated wok 1 minute.  Add garlic, bok choy and chilli; stir fry 1 minute.  Add stock, sauces and beef; stir-fry until hot.  Remove from heat; stir in peas.
Serve couscous topped with stir-fry and sprinkled with sesame seeds.
Best Broccoli Salad Ever!
Category: salad
By Nancy Gibson

This is a delightful, cool, and crisp salad with healthy fruits, vegetables, and nuts that is a great accompaniment to any entree. It's a real favorite with anyone who tries it.  This is a fun recipe as you can get creative with it. I have even made it with out the sunflower seeds, and it was still delicious.

Ingredients:
1 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons white sugar
2 crowns broccoli, cut into bite-size pieces
1 cup seedless red grapes, halved
¾ cup chopped walnuts
¼  red onion, finely chopped
¼ cup sunflower seed kernels
½ cup sweetened dried cranberries (such as Craisins®)
¼ cup bacon bits

Directions:
Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth. Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated. Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 507.1
Fat: 43.1 g
Saturated fat: 5.9 g
Carbohydrates: 27.5 g
Sugars: 20.6 g
Dietary fiber: 3.7 g
Protein: 7.5 g
Cholesterol: 17.3 mg
Sodium: 373.5 mg
Southwestern Quinoa Burrito


Ingredients:
quinoa, vegetable broth, red kidney beans, water, garlic, nutritional yeast, water, tortillas, avocado, salsa, water, mayonnaise, cumin, pure maple syrup, lime juice, chili powder

Directions:
Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes].
Add beans, water, garlic, nutritional yeast, salt & pepper.  Cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.
In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Drizzle with southwestern sauce and chopped avocados.
Sun Dried Tomato Chicken
Category: meat-and-poultry
By JS_UPenn

This chicken dish is easy to prepare, has a ton of flavor, and goes very well over pasta.

Ingredients:
8 (6 ounce) skinless, boneless chicken breast halves
1 tablespoon Italian seasoning
salt and pepper to taste
¾ cup sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic clove, minced
1 (10 ounce) can cream of chicken soup
½ cup milk
1 tablespoon Italian seasoning
salt and pepper to taste

Directions:
Preheat oven to 375  degrees F (190 degrees C). Season chicken with Italian seasoning, salt, and pepper. Place chicken in a baking dish and cook in preheated oven for about 20 minutes. Meanwhile, fill a small saucepan halfway with water and bring to a boil. Cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. Remove the tomatoes from the water and puree in a food processor until smooth. Heat olive oil and butter in a skillet over medium heat. Cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. Stir in the cream of chicken soup and milk. Cook 5 to 7 minutes, stirring frequently.  Season with Italian seasoning, salt, and pepper. Stir in the pureed tomato and simmer 5 minutes. Add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 302
Fat: 13 g
Saturated fat: 4.3 g
Carbohydrates: 7.3 g
Sugars: 2.9 g
Dietary fiber: 1.1 g
Protein: 37.7 g
Cholesterol: 108.7 mg
Sodium: 450.3 mg