xiaoxl/recipe_data huggingface dataset:
Lively Lime Salsa


Ingredients:
garlic, diced tomatoes, onion, cilantro, fresh lime juice, salt, avocado, yellow bell pepper

Directions:
Combine all ingredients in bowl., Allow flavours to meld for about 10 minutes before serving.
Hearty Curried Chicken Bowl


Ingredients:
butter, margarine, onion, crushed red pepper flakes, carrots, celery, garlic, all-purpose flour, seasoning salt, curry powder, evaporated milk, chicken broth, fresh ground black pepper, chicken, cooked rice, potatoes

Directions:
In a large saucepan heat butter over medium heat.
Add in onion, pepper flakes carrots and celery; saute for about 4 minutes or until softened.
Add in garlic and cook 2-3 minutes.
Add in flour, seasoned salt and curry powder; cook stirring for 2 minutes.
Add in evaporated milk and chicken broth; bring to a boil stirring constantly until heated through and thickened (about 2-3 minutes].Season with fresh ground black pepper to taste.
Add in cooked chicken and rice or potatoes; stir until heated through.
Ladle into bowls and serve with crusty bread.
Asopao de Pollo
Category: world-cuisine
By The Gruntled Gourmand

This traditional Puerto Rican chicken and rice stew is filling and flavorful.

Ingredients:
2 pounds boneless, skinless chicken thighs
½ teaspoon ground black pepper
1  serving light adobo seasoning (such as Goya ®)
3 tablespoons olive oil
1  green bell pepper, diced
1  red bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 ½ cups medium-grain rice
2 (14.5 ounce) cans diced tomatoes
6 cups low-sodium chicken broth
1  bay leaf
¼ teaspoon red pepper flakes, or to taste
1 cup frozen petite peas, thawed
1 cup sliced pimento-stuffed green olives
¼ cup chopped fresh cilantro

Directions:
Season chicken thighs with black pepper and adobo seasoning. Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside. Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes. Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 549.7
Fat: 17.7 g
Saturated fat: 3.1 g
Carbohydrates: 55.2 g
Sugars: 7.5 g
Dietary fiber: 5.2 g
Protein: 38.1 g
Cholesterol: 130.6 mg
Sodium: 2149.1 mg
Ground Beef Tomato Spinach Casserole


Ingredients:
onion, garlic cloves, tomato paste, diced tomatoes, nonfat beef broth, salt, dried oregano, dried basil, dried parsley, fresh spinach

Directions:
Cook pasta until al dente and set aside and keep warm., Spray a large dutch oven, with cooking spray., Brown ground beef, onions and garlic over medium heat until no longer pink., Add remaining ingredients and stir well., Bring to a boil, reduce heat and cook over medium heat for about 20 minutes., Stir in cooked pasta and heat through.
Delicious Lentil Loaf
Category: everyday-cooking
By Julie

I know nobody expects the words 'lentils' and 'delicious' in the same recipe title, but this lentil loaf is a hit with vegans, vegetarians and even meat-eaters! I've left the glaze open to your own tastes, you can use anything from barbeque sauce to your own mother's meatloaf glaze. Please add your glaze recipes into the comments!

Ingredients:
2 ½ cups water
1 cup brown lentils
⅓ cup water
3 tablespoons ground flax seed
2 tablespoons olive oil
1  onion, minced
1 cup minced fresh mushrooms
1 cup minced celery
2 large cloves garlic, minced
¾ cup quick-cooking oats
½ cup all-purpose flour
1 teaspoon dried basil
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon onion powder
¼ cup ketchup
¼ cup brown sugar
2 tablespoons mustard
2 tablespoons smoky barbeque sauce

Directions:
Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes. Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes. Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan. Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat. Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 50 mins
Yields: 1 loaf

Calories: 317.9
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 51.3 g
Sugars: 12.6 g
Dietary fiber: 13.5 g
Protein: 13 g
Sodium: 643.4 mg
ECU Tailgate Wings
Category: appetizers-and-snacks
By Jason

This recipe has been passed on for years and years of tailgating at East Carolina University down in Greenville, NC. My friend was the originator of this recipe and there is never a time we go out tailgating for the football games and a person does not ask for this recipe. If you are a wing lover than you will truly enjoy these! They bring out all the key things to make wings taste GREAT! It give you sweetness, zing, and as much kick as you desire. So give it a try and I promise you will enjoy!

Ingredients:
1 cup water
½ cup soy sauce
½ cup Worcestershire sauce
¼ cup minced fresh ginger root
¼ cup white sugar
2  limes, quartered
1 pinch red pepper flakes, or to taste
3 pounds chicken wings

Directions:
Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours. Preheat an outdoor grill for medium-low heat and lightly oil grate. Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 day
Yields: 6 servings

Calories: 235.8
Fat: 11.1 g
Saturated fat: 3.1 g
Carbohydrates: 17.5 g
Sugars: 11.4 g
Dietary fiber: 0.9 g
Protein: 16.8 g
Cholesterol: 47.6 mg
Sodium: 1473.3 mg
The Best Red Skinned Mashed Potatoes


Ingredients:
butter, garlic cloves, cream cheese, fresh chives, fresh parsley

Directions:
Boil potatoes until soft.  Mash potatoes.
In another pan warm butter, then add salted garlic.  Simmer one minutes, then add cream cheese until creamy and melted.  Add butter mixture to mashed red skins and stir.  Add in herbs.  Enjoy -- .
Arabic Cinnamon Drink (Iner)


Ingredients:
water, cinnamon, cinnamon sticks, ginger powder, sugar, walnuts, pine nuts

Directions:
Boil all the ingredients in a saucepan except nuts on high heat, then simmer for 15 minutes.
Strain into cups.
Garnish with nuts.
Serve hot.
Grandma's Oyster Stuffing


Ingredients:
prepared stuffing, eggs, milk, salt, pepper

Directions:
1 - Puree the shucked oysters (along with their juices], the eggs, milk, salt, and pepper in a blender.
2 - Pour the contents of the blender over the dry stuffing in a frying pan.
3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
4 - Remove from heat and serve.
Beefy Scramble


Ingredients:
lean ground beef, turkey, scallions, red bell pepper, mushroom stems and pieces, frozen chopped spinach, eggs, pepper, thick & chunky salsa

Directions:
Cook beef over medium high heat in a skillet, stirring occasionally, until the meat browns, about 5 to 7 minutes.
Drain off excess fat.
Stir in scallions, red pepper, mushrooms and spinach.
Cook, stirring, for about 3 minutes.
Reduce heat to medium.
In a separate bowl, beat eggs with the garlic salt and pepper.
Stir the eggs into the skillet with the meat and vegetables.
Cook, stirring until the eggs are firm and cooked through, about 5 minutes.
Stir in salsa or serve alongside.
Light Fettuccine with Tomatoes and Basil


Ingredients:
fettuccine, onion, crushed red pepper flakes, butter, margarine, diced tomatoes, salt, fat-free evaporated milk, fresh basil, parmesan cheese

Directions:
Cook fettuccine according to package directions.
Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender.
Add tomaatoes and salt; cook and stir over medium-high heat until most of the liquid has evaporated.
Remove from the heat; let stand for 1 minute.
Gradually whisk in milk.
Drain fettuccine and place in a large bowl.
Add the basil, parmesan cheese and tomato mixture; toss to coat.
Fava Toast


Ingredients:
fava beans, mint, basil, lemon

Directions:
FIll a small pot with water, and bring to a boil.
While the water is boiling, shell the fava beans out of their fiberous outer pods.Once the water is boiling, add the fava beans to the water. Let sit for only about 2 minutes.
Drain water and once cool, peel the favas from their skins.
While the favas are cooling, chop together a generous portion of mint and basil.
In a medium size bowl, mash the goat cheese ( if on the drier side, you can also add some olive oil to help make it smooth]. Add the chopped mint and basil.
Add in the fava beans and with a fork, mash the ingredients together lightly. The ingredients should not be blended, but rather a chunky mixture.
Squeeze the juice of half a lemon into the mixture, and season with salt and pepper to taste.
Add on top of a piece of toast, and enjoy as a lunch, snack, or light dinner. Can also be scooped on top of a green salad.
Chocolate Chunk Macadamia Coconut Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, sugar, light brown sugar, eggs, milk, vanilla extract, sweetened coconut

Directions:
Preheat oven to 350°F.
Sift together flour, cocoa powder, soda, and salt; set aside.
Cream together butter and sugars until smooth.
Add the eggs and mix well.
Add the chocolate, milk and vanilla and mix well.
Add the dry ingredients and beat well.
Stir in chocolate chunks, nuts and coconut.
Drop by rounded tablespoons onto ungreased cookie sheets, leaving several inches between for expansion.
Bake for 8-10 minutes.
Cool on the sheets for 1 minute then remove to a rack to cool completely.
Irish Beef Stew


Ingredients:
olive oil, carrots, onion, garlic cloves, salt, pepper, thyme, rosemary, bay leaf, beef broth, butter, flour

Directions:
In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the crockpot!]
When you are ready to serve, remove bay leaf. In a small bowl stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.
Chinese Cookies
Category: desserts
By Vicki

These cookies are like the ones you'll find at the grocery store bakery. They have a chocolate center. You can make your own fudge icing, or buy it pre-made at the store.

Ingredients:
1 ½ cups white sugar
1 ½ cups shortening
1  egg
1 teaspoon vanilla extract
3 ½ cups cake flour
1 ¼ teaspoons baking soda
¾ teaspoon salt
½ cup ground walnuts
1 cup prepared chocolate fudge frosting

Directions:
In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks. When cool, place a dollop of fudge icing onto the center of each cookie.

Yields: 2 dozen

Calories: 602.4
Fat: 32.8 g
Saturated fat: 7.9 g
Carbohydrates: 73 g
Sugars: 38 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 15.5 mg
Sodium: 336.3 mg
Shred's Margarita on the Rocks


Ingredients:
fresh lime juice, fresh lemon juice, Grand Marnier, lime wedge, salt

Directions:
Combine tequila, juices, agave nectar, and Grand Marnier in a shaker with ice.
Sprinkle kosher salt onto a small plate. Wet edge of cocktail glass with lime wedge and press glass into salt.
Drop a pinch of salt into the bottom of the glass, add ice and pour contents of shaker into the glass.
Garnish with lime wedge.
Fish in Coconut Milk Curry


Ingredients:
garlic cloves, bell pepper, onion, coconut milk, tomatoes, tamarind paste, lemon juice, garam masala, curry powder

Directions:
Cut the fish in serving pieces.
Chop the onion, bell pepper, garlic, and tomatoes in small pieces.
Heat the oil over medium-high heat in a large pot.
Sear the fish filets and put them on a separate plate. Do not cook through.
Reduce the heat to minimum and add the pepper and onion. Saute until the onion is semi-transparent.
Add the garlic, and saute for 2 minutes.
Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to simmer.
Add salt and pepper to taste. Add the fish filets.
Cover the pot and simmer until the fish is cooked through, which should take up to 10 minutes.
Serve with rice, boiled potatoes, chapatti, or broiled cassava.
Chocolate Oatmeal Cake
Category: desserts
By Brenda Moore

This is an easy and wholesome cake to bake.

Ingredients:
½ cup rolled oats
½ cup butter
1 cup boiling water
1 ½ cups packed brown sugar
2  eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons cocoa

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan. In a large bowl, mix together the rolled oats and butter.  Mix in boiling water.  Set aside to cool. Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well. Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

Yields: 12 servings

Calories: 240.3
Fat: 9.1 g
Saturated fat: 5.3 g
Carbohydrates: 38.4 g
Sugars: 26.9 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 51.3 mg
Sodium: 317.1 mg
Retro One Pot Macaroni Supper


Ingredients:
lean ground beef, dried oregano leaves, dried basil leaves, salt, onion, mushrooms, macaroni, diced tomatoes in tomato puree, tomato sauce, tomatoes, low-fat milk, part-skim mozzarella cheese

Directions:
Heat the oil in a large pot or Dutch oven set over medium heat. Add the beef; cook for 5 minutes or until browned.
Stir in the oregano, basil, salt, onion and mushrooms (if using]. Cook, stirring occasionally for 5 minutes or until onion and mushrooms are tender.
Stir in the dry macaroni, diced tomatoes, tomato sauce and milk. Bring to a boil. Reduce the heat to medium low and cover. Cook, stirring occasionally, for 10 to 15 minutes or until the pasta is tender.
Stir in the cheese until just melted. Serve immediately.
Super Easy Pork Chops!


Ingredients:
flour, garlic, water, new potatoes

Directions:
In a large skillet, melt the crisco. After the Crisco is melted, add garlic and saute so it helps give the oil the garlic flavor.
Salt and Pepper the chops and the flour. Dredge the chops in the flour.
Place chops in crisco, long enough to brown them, but not to cook it through.
As you finish browning a chop, place it in a slow cooker.
After all chops are browned and in slow cooker, pour remaining grease out of pan over the chops.
Place potatoes and carrots in the slow cooker on top of chops, and salt and pepper them.
Turn on low for 8 hours, or turn on high for 4 hours.
Enjoy!
Swiss-Almond Floret Bake -Taste of Home


Ingredients:
water, cauliflower florets, fresh broccoli, butter, all-purpose flour, milk, swiss cheese, curry powder, salt, pepper, butter

Directions:
In a large saucepan, bring water to a boil. Add cauliflower and broccoli; return to a boil. Cover and cook for 3 minutes. Drain and pat dry.
In another large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheese, jam, curry, salt and pepper. Cook and stir over low heat until cheese is melted. Remove from the heat.
Place the cauliflower and broccoli in a greased 1-1/2-qt. baking dish. Top with cheese sauce. Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 350° for 20-25 minutes or until vegetables are tender. -6.
Skinny Brownie


Ingredients:
bananas, vanilla essence

Directions:
Preheat the oven at 350°F.
In a microwave safe bowl melt the butter. Put all the ingredients in a blender and blend to a smooth puree.
Grease or line a baking pan and pour the mixture, spread evenly. Bake for around 20 minutes or until done. Insert a skewer in the middle and if it comes out clean then your brownies are done.
Take out from the pan and let it cool completely on a wire rack and cut into squares before serving.
Store in an airtight container, refrigerate.
Not a fan of Peanut Butter? Substitute it with any nut butter of your choice.
These brownies are mild sweet in taste. It will definitely not taste like your gourmet cakes but works well when you are watching those calories!
You can add raisins or chopped prunes for that extra sweetness.
Dutch Oven Chicken Soup


Ingredients:
broiler-fryer chickens, potatoes, celery, long grain white rice, chicken bouillon cubes, fresh coarse ground black pepper, garlic powder

Directions:
Rinse and clean whole chicken, taking out the giblets. You can cook these with the chicken for flavour if you like.
Place your chicken into your Dutch oven or a large stock pot. I have "Vintage" Reverware and love it! But you use what you have. A 6 quart size is good.
Fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room.
Turn you burner on high with your stockpot centered and bring the water to a boil. Then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. This will flavor you chicken.
Cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup.
I set a very large Pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. Be careful about the steam so it doesn't scald you!
Set the pot back on the stove (You did turn it off for now, right?].
Lift the colander out of the bowl, straining the juice through it. Set it on a large plate or cutting board.
Carefully pour the broth from the bowl to the stock pot. Turn the heat back on and simmer the broth. Add more water if necessary to bring the level up to about an inch from the rim of you pot. Use less liquid if you want less soup.
Add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. Cover and simmer at a slow boil to continue to cook.
On your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. I don't keep the onion from this either, it's just to flavor the soup. If you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. Discard these bones before serving.
Cut the chicken meat to sizes you like.
Check your vegetables, if they are almost cooked, add your chicken back into the stockpot. Taste your broth and add seasonings and salt to taste. I have people who are sensitive to salt, so I don't cook with it often, but it's on my table.
Finish simmering until vegetables are done. Turn off the heat.
If you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". If your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".
Fish Taco Salad
Category: salad
By Carol West Kennedy

We love fish tacos, but have to cut back on carbs, so this salad completely satisfies fish taco craving. If you're not cutting down on carbs, you could tuck some tortilla chips around the edge of the salad, or warm some corn tortillas and serve alongside.

Ingredients:
6 (2 ounce) frozen breaded fish fillets
8 leaves romaine lettuce
2  tomatoes, cut into small wedges
1  avocado, diced
½  cucumber, sliced
2 slices jicama, diced, or more to taste
1 tablespoon minced onion
¼ cup creamy cilantro salad dressing
2 tablespoons crumbled cotija cheese
6 sprigs cilantro, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan. Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes. Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish. Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 main dish salads

Calories: 813.1
Fat: 57 g
Saturated fat: 12 g
Carbohydrates: 49.3 g
Sugars: 6.6 g
Dietary fiber: 11.1 g
Protein: 32.8 g
Cholesterol: 79.6 mg
Sodium: 1246.5 mg
Allspice Cream Cheese Frosting
Category: desserts
By v monte

Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.

Ingredients:
1 (3 ounce) package cream cheese, softened
⅓ cup butter, softened
¾ teaspoon ground allspice
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions:
In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

Prep time: 20 mins
Total time: 20 mins
Yields: 3 cups

Calories: 273.8
Fat: 9.2 g
Saturated fat: 5.8 g
Carbohydrates: 48.3 g
Sugars: 47.2 g
Protein: 0.8 g
Cholesterol: 25.9 mg
Sodium: 70.6 mg