xiaoxl/recipe_data huggingface dataset:
El Farol Fried Calamari


Ingredients:
fresh parsley, eggs, kosher salt, cracked black pepper, mayonnaise, capers, Dijon mustard, cracked black pepper, garlic cloves, extra virgin olive oil, sherry wine vinegar, dried chile pequins, salt

Directions:
Cut the calamari bodies into 1/4 inch rings and remove the tentacles. Put rings and tentacles in the milk and stir in the parsley. Allow to marinate for 2 to 3 hours in the refrigerator.
Heat the oil to about 350 degrees or until a cube of bread turns golden brown in about 12 seconds when placed in hot oil. Remove calamari from milk and discard the milk. Toss calamari with the rice flour until well-coated; transfer to a bowl and toss with the eggs until well-coated. Sprinkle with a little bit of the salt and all of the black pepper. Transfer to another bowl and toss with the bread crumbs until well coated and dry enough to separate each piece. Add more bread crumbs if needed.
Fry in batches in hot oil 20 to 30 seconds or until light brown and crispy. Remove with a slotted spoon. Do not overcook. Transfer to paper towels and sprinkle with kosher salt. Serve with Lemon-Caper Aioli and Romesco Sauce for dipping (recipes follow]; garnish with wedges of lime.
Lemon-Caper Aioli: makes 2 cups.
Put all ingredients in a food processor and blend well. Lemon-Caper Aioli keeps for up to 2 weeks in the refrigerator, when kept in a jar with a tight lid.
Romesco sauce:makes 4 cups, can be used with anything.
Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers are blackened on all sides. Remove most of the skin and seeds from the peppers.
In a blender or food processor, purée the almonds, garlic, oil, vinegar, and chiles until smooth. Add peppers, replace the top, and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4 to 5 days if refrigerated.
Bruschetta Chicken Breasts


Ingredients:
boneless chicken breasts, fresh parsley, water, Italian tomatoes, garlic cloves, basil leaves, olive oil, salt, pepper

Directions:
Preheat oven to 350 degrees.
In a frying pan add oil, once heated grill chicken breasts on each side until golden.
In a medium casserole dish place water.
add chicken breasts, cover and cook for 15 minutes.
prepare the last 6 ingredients to make a brushetta mix.
remove from oven, top with brushetta mix and cheese.
return to oven and continue cooking until fully cooked.
remove and garnish with parsley.
Traditional Colombian Potato Salad


Ingredients:
potato, onion, celery rib, eggs, mayonnaise, sour cream, green onion

Directions:
Peel cooled potatoes and chop into bite sized dice; place in a large bowl.
Rinse and drain vienna sausages, cut each into 4 rounds; add to potatoes.
Add onion and celery to potatoes.
Coarsely chop eggs and add to potatoes.
Add peas and carrots.
Combine mayonnaise and sour cream; stir into potato mixture.
Season with salt and pepper; garnish with green onions.
BLT Spread


Ingredients:
bacon, bacon bits, sour cream, mayonnaise, plum tomatoes

Directions:
Combine all ingredients in bowl.
Stir until blended.
Cover and refrigerate 1 hour to blend flavors.
(This recipe may be prepared up to 3 hours ahead of time].
Creamy Shrimp Dip


Ingredients:
cream cheese, milk, lemon juice, baby shrimp, green onion, green pepper

Directions:
Combine until smooth., Chill before serving., Serve with crackers, fresh vegetables, slices of pita, etc.
Soused Strawberries


Ingredients:
fresh strawberries, Grand Marnier

Directions:
Place strawberries in a bowl and lightly crush with a potato masher or fork. Add fruit and it's juices to a jar.
Add Godiva liqueur, Nalewka Babuni Cherry Wine and Grand Marnier.
Screw on the lid tightly and shake well.
Let sit in fridge at least 1 week, shaking the jar every other day.
If storing longer (it gets better as it sits!], shake jar 1-2 times a week.
Desirée Potatoes Pan-Cooked With Rosemary and Garlic


Ingredients:
potatoes, sea salt, garlic cloves, fresh rosemary

Directions:
Add potatoes to a saucepan and cover with cold water. Add salt to taste and bring to a simmer. Cook for 5 minutes. Drain thoroughly and allow to cool completely.
Warm the oil in a heavy frying pan over medium-low heat. Add the garlic and sauté gently until just beginning to color and soften, about 10 minutes. Use a slotted spoon to transfer potatoes to a plate. Set aside.
Increase heat to high, add the potatoes and sauté, shaking the pan back and forth, until almost tender, about 12 minutes.
Add the sautéed garlic, rosemary and salt to taste. Continue to sauté until the potatoes are crisp and golden, about 2 minute more.
Transfer to a serving dish and serve at once. Have guests squeeze the garlic cloves from their papery sheaths onto their own servings.
Garlic Mashed Potatoes


Ingredients:
potatoes, sour cream, garlic, parsley

Directions:
Boil potatoes and garlic together until tender., Drain potatoes and garlic., In a mixing bowl, blend the potatoes, garlic, and sour cream until smooth., Sprinkle with parsely.
Homemade Horseradish
Category: appetizers-and-snacks
By BOOK_WORM

It doesn't take much to make fresh horseradish. Be careful, because this is hot!

Ingredients:
1 cup peeled and cubed horseradish root
¾ cup white vinegar
2 teaspoons white sugar
¼ teaspoon salt

Directions:
In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 1/4 cups

Calories: 11.8
Carbohydrates: 2.5 g
Sugars: 0.8 g
Protein: 0.4 g
Sodium: 59.4 mg
Mustardy Fish Fillets


Ingredients:
all-purpose flour, onion, grainy mustard, white wine vinegar, salt, pepper, extra virgin olive oil, fresh parsley

Directions:
place flour in pie plate; press fish into flour to coat.
Shake off excess.
Set aside.
In bowl, combine stock, onion, mustard, vinegar, salt and pepper, set aside.
In large nonstick frypan, heat oil over medium high heat; fry fish, turning once, until golden and fish flakes easily when tested, 4 to 6 minutes.
Transfer to platter and keep warm.
Add stock mixture to pan; bring to boil, reduce to desired consistancy.
Spoon over fish.
Sprinkle with parsley.
Chicken Italian Style Saltimbocca


Ingredients:
boneless chicken breasts, prosciutto ham, butter, romano cheese, parsley, fresh basil, black pepper

Directions:
Slighly pound the chicken breasts to make even.
Sprinkle with the basil and some black pepper.
Place slice of ham over top of each.
Roll up each breast and secure with a toothpick.
Place melted butter in a dish.
Combine the bread crumbs with the romano cheese and parsley.
Dip each breast roll into the melted butter, the roll into crumbs mixture to coat evenly.
Place each in a buttered baking dish.
Bake 350 degrees for 35 minutes-- until golden--.
Stuffed Jumbo Shells


Ingredients:
jumbo pasta shells, butter, boneless skinless chicken breast halves, onion, egg, light ricotta cheese, part-skim mozzarella cheese, fat-free cheddar cheese, dried oregano, dried basil, dried parsley, salt, pepper, tomato sauce, mushrooms, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cook pasta according to package directions, drain.
Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
Stir in breadcrumbs, and remove from heat.
In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
Add the chicken mixture.
Fill shells and place in a 11x7 inch pan.
Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
Sprinkle with parmesan if using.
I like to sprinkle with more mozzarella as well.
Cover and bake for 45 minutes to 1 hour.
Clam Satay (Ashmore and Cartier Islands)


Ingredients:
clam, shallots, lime, juice of

Directions:
Boil the clams until the shells are just open. Let cool and remove the meat.
Mix the clams with the shallots, sweet soy sauce, lime juice and salt and pepper. Marinade for 30 minutes.
Place the clams on skewers and grill over hot coals until heated through, basting with the marinade. Don't overcook!
Serve with Indonesian fried rice.
Romaine and Radicchio Salad With Cucumber


Ingredients:
romaine leaves, radicchio, English cucumber, extra virgin olive oil, wine vinegar, fresh parsley, salt, ground black pepper

Directions:
In a large bowl, toss together the romaine, radicchio and cucumber., In a small bowl, whisk together the oil, vinegar, parsley, salt and pepper., Pour over the salad and toss to coat.
Cauliflower Puree


Ingredients:
head cauliflower, butter, milk

Directions:
Add cauliflower to a large pot, add enough water to cover, and set over high heat and bring to a boil.
Cook until cauliflower is fork tender, roughly 12 minutes. Drain thoroughly. Return cauliflower to pot, add butter and let it melt and blend.
Add half the milk and blend. Pour roughly blended pot mixture into a blender and puree.
Add more milk, blending constantly, until desired texture is reached. Season with salt and pepper or creole seasoning.
Chicken and Pasta Salad With Blueberries


Ingredients:
penne, celery, red bell pepper, red onions, fresh parsley, fresh blueberries, mayonnaise, plain nonfat yogurt, green onions, garlic clove, tarragon vinegar, fresh lemon juice, salt

Directions:
To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use.
To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool.
Add the next 5 ingredients to the pasta; toss with enough dressing to coat.
Cover and chill several hours to allow flavors to blend.
Just before serving, fold in blueberries and sprinkle with almonds.
Chickpeas and Broccoli Coconut Curry


Ingredients:
olive oil, onions, onion, garlic cloves, gingerroot, broccoli florets, chickpeas, curry powder, coconut milk

Directions:
Heat olive oil, over medium-low heat, in a large saute pan. Add onions, garlic and ginger, and saute until the onions are translucent.
Add broccoli florets and continue cooking for 8-10 minutes until the broccoli is cooked through but still has a crunch to it.
Add chickpeas, curry powder and vegetable bouillon cube dissolved in 1/4 cup of boiling water. Cook for 3 minutes.
Stir in the can of coconut milk. Cook the curry, stirring occasionally, for about 10 more minutes. The coconut milk is thick and will thicken some more as it cooks. If you want you can thin it out with 1/4 cup of water or more if necessary.
Season with salt and pepper to taste, and serve immediately over cooked rice.
Bean and Bacon Soup


Ingredients:
bacon, onions, celery, carrots, plum tomato, water, smoked ham hock, bay leaf, thyme, smoked sausage

Directions:
Preparation Check the beans for stones.
Pour boiling water over beans and let stand 1 hour or soak overnight and drain.
Finely chop the bacon ends and pieces, or fat saved from a smoked ham, and cook it on a medium fire in a big pot to render the fat.
Be sure the crumbs of fat are nicely browned, like crisp bacon.
Add the cut up veggies (you can change the amounts to suit yourself, and add others too, ad lib] and saute in the fat.
Add a few cloves of mashed garlic if you like it.
Drain the beans and rinse them.
Add the water or stock, beans and ham hock and herbs and spices.
Bring to the boil, simmer for 1 1/2 to 2 hours, maybe even more depending on beans, until they are very tender.
Cut the fat and skin from the ham hock and dice it and return to the soup.
I often cook a couple of extra ones and have beans and hocks as a meal.
Season with salt and pepper.
You can skim the fat, but in the cold winter, it tastes good.
The colder it is, the better you will like fatty soups.
If you cook it long enough, the beans and everything will break down and puree, combining with the fat to make a"creamy" consistency, that is much admired by"beanies.
"I like to finish the soup with sliced kielbasa.
Delicious Chicken Barley Chili


Ingredients:
diced tomatoes, salsa, fat free chicken broth, quick-cooking barley, water, chili powder, cumin, garlic, black beans, garbanzo beans, chicken breasts, cheddar cheese, sour cream

Directions:
In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Add beans, corn and chicken; increase heat until chili comes to a boil.
Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
Mexican Potato Crisps With Lime Salsa


Ingredients:
tomatoes, red onion, fresh coriander, lime, juice of, olive oil, potatoes

Directions:
The Salsa: Cut a cross in the top of each tomato, put in a bowl of boiling water and soak for 2 minutes, drain, peel and deseed the tomatoes, then chop roughly; chop the onion; mix the onion, tomatoes, coriander, lime juice, olive oil and vinegar in a bowl, and chill until needed.
Peel the potatoes, then cut into fine slices and place the slices in a bowl of iced water and soak for 20 minutes; then drain and dry thoroughly.  (This removes the starch and prevents the crisps from sticking together while they are deep frying.].
Half-fill a deep pan with oil for deep-frying and place over the heat.  When a cube of white bread dropped into the oil for 30 seconds browns, the oil is ready for deep-frying the potatoes.  Lower the potatoes into the oil in 4 batches.  Deep- fry for 1-2 minutes, turning frequently until the slices rise to the surface, then fry for another 1-2 minutes, or until the crisps are crisp and golden.
Remove the crisps with a slotted spoon and drain on paper towels; sprinkle with salt and serve with lime salsa.
Oven-baked Alternative: Place the potato slices on well-greased oven trays, brush with oil and a sprinkling of herbs (optional] and bake the potato slices for about 25 minutes (turning 1/2 way through] or until they are well-browned and crisp. (See Herbed Potato Crisps Recipe #119124, for suggestions re-herbs.].
Coconut Lemongrass Chicken


Ingredients:
butter, onion, garlic, kosher salt, fresh ground black pepper, sugar, fresh ginger, boneless chicken breasts, hot red chili pepper, lemongrass, dried lemongrass, curry powder, soy sauce, fish sauce, Worcestershire sauce, unsweetened coconut milk

Directions:
Melt butter in a large skillet on medium heat.
Add half the onion and all of the garlic and cook, until they both begin to soften, about 7 minutes, stirring frequently.
Add salt, pepper, sugar, ginger and chicken.
Cook until the sugar melts and chicken begins to brown, approximately 15 minutes.
Add the rest of the onion, chile peppers, lemon grass, curry powder, soy sauce, fish sauce (or Worcestershire sauce], and the coconut milk.
Stir, lower heat to medium-low and cover.
Cook until the chicken is no longer pink in the middle, about 10 minutes.
Remove lid and simmer until the sauce thickens and the chicken is tender, about 10 more minutes.
Serve warm over a bed of rice noodles, or whatever plain starch you prefer.
Cream Cheese Fruit Dip
Category: appetizers-and-snacks
By BakerT

A cream cheese dip that's loved by all (unless they're counting calories)! You can substitute reduced-fat cream cheese if you wish. It's been my favorite since it was shared with me in college! Enjoy with apples, bananas, oranges, pears, pineapple, strawberries, etc.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup brown sugar
1 tablespoon vanilla extract

Directions:
Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla extract. Continue beating until dip is well mixed.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 171.3
Fat: 9.8 g
Saturated fat: 6.2 g
Carbohydrates: 18.7 g
Sugars: 17.8 g
Protein: 2.1 g
Cholesterol: 30.8 mg
Sodium: 88.1 mg
Chicken With Pancetta and Lemon


Ingredients:
roasting chickens, pancetta, lemons, butter, salt, pepper, flour, low sodium chicken broth, chicken broth, cornstarch, salt

Directions:
Wash the chicken well in cold running water, discard excess fat, and trim some of the skin if desired, squeeze out any innards stuck in the birds bones in the cavity, and run cold water well into it, with the water still running, use fingers to detach the skin from the flesh of the breasts and leg joints, being careful not to rip the skin around the openings, let the bird dry, upright in the sink, or transfer to several layers of paper towels and set aside.  I don't remove the wing tips from a roasting bird, but many do, and if you are inclined to have them snipped, do it when washing the bird.
Sort through the pancetta and set aside on a plate.
Trim off both end tips of two lemons, and discard. Slice both lemons into very thin slices and remove all the seeds.
Cream together the butter, salt, pepper, flour, and juice from the remaining lemon, until creamy.
Slather a little bit of it into the cavity of the chicken, mostly the breast side.
Put all of the lemon slices in the hen, (a few may be held back and inserted into the leg joints, but wait until it has been slathered with the butter], then pack in all of the pancetta, the chicken will be more, or less, filled.
Wipe the remaining butter on the chicken legs, thighs, and breast, in between the skin and flesh.
If, for some reason, a little of the breast skin tears, paste it back together with one or two toothpicks, then tie the legs tightly, replacing any pancetta cubes or lemon slices, that may have come underdone.
Fit a roasting pan with a rack, add chicken broth to a level that will not touch the chicken.
Put on the chicken, breast side down. Put into a preheated 350 degree oven and roast for 50 minutes exactly.
Turn the chicken.
Continue roasting at 350 until the chicken reaches an internal temperature of 130-140 degrees.
Increase the heat to 400 degrees, and roast until the breast meat registers 165 degrees in its thickest part. I do not baste this chicken, but feel free, if desired.
Remove chicken to a plate and tent loosely with foil. Make gravy.
Remove the rack and pour drippings into a cup.
Spoon off as much fat as desired, I leave 1-2 tablespoons, discard excess fat, or save for another purpose.
Taste dripping, add more chicken stock if desired, if they seem to be too salty, add water, if you have no unsalted broth.
Measure some cornstarch into a bowl, any amount is fine, it's a slurry (about 2 tablespoons would be sufficient].
Thin, to make a paste with cold (room temperature] chicken stock or water, set aside.
Bring drippings to a simmer, cut below the simmer and whisk in some of the starch, do not whisk all of it in at one time, lest it get to thick, do it by degrees.
Bring the stock back to the simmer when it is thickened, and taste, reduce to coating consistency.
Carve the chicken and serve with the sauce, do not eat the bacon.
Corn Cranberry Muffins (No Wheat)


Ingredients:
yellow cornmeal, baking powder, baking soda, salt, eggs, soymilk, milk, sugar, vinegar, cranberries

Directions:
Pre-heat oven to 350°F.
In a large bowl mix together flour, baking powder, baking soda, sugar and salt.
Add in egg or replacer, cornmeal, oil, vinegar, and cranberries.  Mix and add in water or milk until desired consistency is reached.  You want it to be smooth not too runny.
Spoon mixture into lightly oiled muffin tins.  Bake for 15-20 minutes until you can place a knife in the center and no goo comes off on your knife.
Let cool for 5-10 minutes.
Makes 6-8 muffins.
Cheeseburger Macaroni


Ingredients:
ground beef, elbow macaroni, chopped tomatoes, onion, ketchup, oregano, rosemary, salt, pepper, cheddar cheese

Directions:
Brown the meat and onions till the beef is cooked and drain excess juices. Return to heat and season with salt and pepper.
Meanwhile, while you are browning the meat, cook the macaroni as usual.
Into the ground beef and onions, add your tomatoes,ketchup, rosemary, oregano and salt and pepper, if desired. Stew for around 5 to 8 minutes.
Toss in the cooked and drained macaroni and mix to coat all the macaroni pieces evenly. Let it stew slightly for around 8 minutes.
If you are planning on serving it all at once, turn off the heat and stir in the cheese.
However, when I make it for individual portions, I only top it with the cheese when someone's gonna eat it, so that they can mix it themselves. That way, if you want to refrigerate or freeze remaining portions, the cheese doesnt get gummy and disgusting.
Enjoy!
(Leftover) Rice Pudding


Ingredients:
rice, milk, sugar, salt, nutmeg, vanilla, raisins, cinnamon

Directions:
Combine all ingredients in a saucepan.
Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
Put into dessert cups and chill until ready to eat.
Gilthead Sea Bream With Scallions and Ginger


Ingredients:
fresh ginger, garlic clove, scallions, red chili pepper, sugar, peppercorn, red chili pepper, fish sauce, salt, lemon juice, lime juice, fish sauce, sugar, red chili pepper, garlic clove

Directions:
Make dipping sauce first. Mix all ingredients and set aside.
Preheat oven for broiling (480 F, 250 C].
For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.
Pina Colada Cherry Lite Ice Cream


Ingredients:
light coconut milk, half-and-half, sugar, cherries, pineapple

Directions:
Mix liquids with sugar, stirring until sugar is dissolved.
Pour into freezer container of ice cream maker and proceed however your machine's directions state.
Add fruit for last 5 minutes.
Allow to mature in freezer for an additional hour before serving.
(Cooking time does NOT include the extra time in the freezer!].
Spicy Margarita With Chili Salt


Ingredients:
salt, Mexican chili powder, lime juice, Grand Marnier, lime wedge

Directions:
In a small bowl combine the salt and 1 teaspoon chili powder.
Rub the rim of a glass with a lime wedge and dredge in the chili salt.
Fill a blender with the ice, tequila, lime juice, Grand Marnier, and superfine sugar.
Blenduntil smooth. Pour into the glasses. Garnish with lime wedge, if desired.
Fresh Chinese Fried Rice


Ingredients:
white rice, water, soy sauce, ground ginger, margarine, onion, margarine, eggs

Directions:
Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!].
Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook --  you will end up with rice mush if you do.
Uncover and let cool for 15 minutes occasionally fluffing with a fork.
Mean while in  oil saute your onions, peas & carrots until the carrots a heated thoroughly. Gently toss into the rice.
Fry up your eggs scrambled style. Gently toss into rice mixture.