xiaoxl/recipe_data huggingface dataset:
Fresh Egg Pasta - Mario Batali


Ingredients:
unbleached all-purpose flour, unbleached all-purpose flour, olive oil

Directions:
Pile the larger amount of flour in the center of a large wooden cutting board or countertop. Make a well in the center and add the eggs, oil, and any flavoring agents you desire (herbs, spices, tomato paste, etc].
Using a fork, beat the eggs and oil together, slowly incorporating flour from the walls of the well. As you expand the well, keep pushing the outside of the mound up to maintain the well shape.
Once about half the flour is incorporated, the dough will begin to come together. From this point, start working the mass with your hands, using mostly the palms.
Once the flour is fully incorporated and the mass is cohesive, remove the dough from the board and scrape the board clean. Dust the board lightly with flour and knead for 6 minutes, dusting when necessary. The dough should be elastic, and a little sticky. Wrap the dough in plastic and allow to rest for 30 min at room temperature.
Roll out dough using a rolling pin or pasta machine. Cut into desired shapes and cook as required by the shape. Strand pastas like fettuccini, spaghetti and linguini only need to cook 2-4 minutes. For cannelloni, lasagne or ravioli, cook as per the recipe.
Sarah's Sopapillas


Ingredients:
flour, baking powder, salt, shortening, warm water

Directions:
Combine dry ingredients; cut in shortening add water to form a ball and knead on a floured board for 5 minutes. Cover and allow to rest 20 minutes.
Roll out into a 1/8 inch thick slab. Cut into triangles. and deep fry till golden brown and puffed up.
Jimmy Dean Warm Potato and Sage Sausage Salad


Ingredients:
sage sausage, olive oil, onions, garlic, new potato, red bell pepper, fresh parsley, fresh thyme, kosher salt, black pepper

Directions:
Begin by heating 4 tablespoons olive oil in a sauce pot on medium heat.
Once hot place the onion into the pot and cook for 2 minutes, stirring periodically.
Add the garlic, potatoes, and sausage and continue cooking for an additional 4 minutes.
After cooking remove from heat and place ingredients into a bowl.
Place the red bell pepper, parsley, thyme, and mustard into the bowl and stir all ingredients thoroughly.
Divide into 10 portions.
Honey Dijon Dressing


Ingredients:
honey, Dijon mustard, white wine vinegar, lemon juice

Directions:
"Combine the first 4 ingredients in a bowl and gradually whisk in oil, and continue whisking until dressing is slightly thickened and smooth."
Baked Oregano Halibut


Ingredients:
halibut steaks, lemon juice, white wine, olive oil, green onions, garlic, dried oregano

Directions:
Season the halibut with salt& pepper, place in a single layer in a baking dish Whisk remaining ingredients together and pour over the halibut steaks.
Cover and bake in 400F oven for apprx 20 minutes or until done.
Mango Honey Lassi


Ingredients:
mango, buttermilk, honey

Directions:
"Combine mango, buttermilk and honey in blender; process until smooth. Serve over ice."
Best Bruschetta Ever
Category: appetizers-and-snacks
By AZRIEL

This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas.

Ingredients:
2  tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste

Directions:
In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 2 cups

Calories: 47.1
Fat: 4.2 g
Saturated fat: 0.9 g
Carbohydrates: 1.5 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 2.2 mg
Sodium: 39.9 mg
Flavorful Southern Fried Chicken
Category: meat-and-poultry
By KATY49201

I found a recipe for fried chicken in a cookbook and I added my favorite spices to make it more flavorful.

Ingredients:
⅔ cup all-purpose flour
⅔ cup grated Parmesan cheese
1 ⅓ cups bread crumbs
1 teaspoon poultry seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
1 ½ cups milk
12 ounces chicken tenderloins
1 ½ cups vegetable oil for frying

Directions:
In a large plastic bag, combine the flour, Parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt and pepper. Shake to mix. Heat the oil in a large skillet over medium heat until a drop of water evaporates immediately. Dip one piece of chicken at a time into the milk, and then place in the bag with the coating. Shake until fully coated. Place in the frying pan, and continue with remaining chicken. Cook until the edges are browned, then flip and cook until browned on the other side. If some chicken is done sooner, keep on a paper towel lined plate in a warm oven, so that the chicken is all still warm at serving time.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 504.6
Fat: 18.7 g
Saturated fat: 5.8 g
Carbohydrates: 47.8 g
Sugars: 6.9 g
Dietary fiber: 2.3 g
Protein: 34.3 g
Cholesterol: 71 mg
Sodium: 841.5 mg
Pork Honey Oriental


Ingredients:
garlic, water, honey, soy sauce, red wine vinegar, ginger powder, carrots, onion, green pepper

Directions:
Cut the pork in 1" squares; brown in a large skillet, stirring frequently (about 15 minutes].
Add in the fresh garlic 3 minutes before the 15 minutes is up, stir with the pork.
In a bowl, combine gravy mix, water, honey, soy sauce, vinegar, ginger, salt and pepper.
Add to skillet; cover and simmer for about 20 minutes.
Add in carrots, cook 10 minutes.
Add in onion and green pepper, cook for another 5-10 minutes.
Serve up with rice.
Roasted Corn Salsa


Ingredients:
red onion, tomatoes, fresh cilantro, olive oil, fresh lime juice, ground cumin, salt, ground pepper

Directions:
Inspect corn on the cob and remove a few outer leaves and as much silk as possible without completely removing husk. Wash and place on baking sheet, partially covered with aluminum foil, and bake on the middle rack in a preheated 375º F oven for 45 to 55 minutes.
Once corn is roasted, remove baking sheet and allow corn to cool. Peel ears, removing all silk. If desired, place ears over an open flame (grill or gas stove], turn often, until somewhat colored. Cool completely and cut kernels from ear. Corn should measure at least 2 ½ cups.
Combine corn with chopped onion, tomato, jalapeño pepper, and cilantro. Add olive oil and mix well. Add lime juice and cumin to taste; then stir in salt and ground pepper. Cover and chill, allowing flavor to blend for about 15 minutes, or more. This recipe may be made in advance but is best served the same day.
Each serving provides: An excellent source of vitamin C and fiber, and a good source of vitamin A.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH] by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC] nutrition standards that maintain fruits and vegetables as healthy foods.
Nutritional Information per Serving.
Calories: 204.
Carbohydrates: 31g.
Total Fat: 6.6g.
Cholesterol: 0mg.
Saturated Fat: 1.5g.
Dietary Fiber: 8g.
% of Calories from Fat: 29%.
Sodium: 88mg.
Protein: 6g.
Quinoa Salad With Lime Ginger Dressing and Shrimp


Ingredients:
lime juice, fresh ginger, garlic clove, salt, cayenne, walnut oil, canola oil, buttermilk, scallions, cucumber, cilantro, medium shrimp

Directions:
In a small bowl or measuring cup, whisk together the lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro.
Toss with the dressing and divide among salad plates, top each portion with 3 or 4 shrimp, and serve.
K D Chili Macaroni and Cheese Con Chipotle


Ingredients:
chipotle hot sauce, cheese, onions

Directions:
Warm up chili in large bowl in microwave.
Steal some KD from the kids.
Mix the KD and Chipotle sauce into the chili.
Sprinkle with cheese and onion--I do this especially for VIP guests (e.g. my wife's boss].
Rinse and repeat (if you are still hungry].
Santa's Sleigh Cocktail


Ingredients:
brandy, Amaretto, ground nutmeg, vanilla ice cream, cinnamon sticks

Directions:
Dampen the rims of 4 martini glasses and then line the rims with sugar crystals.
Combine eggnog, brandy, amaretto, nutmeg, and ice cream in a blender; process until smooth.
Pour mixture into martini glasses and garnish each glass with a whole cinnamon stick.
Kicky Stuffed Chicken
Category: meat-and-poultry
By Allrecipes Magazine

Add flavor to your chicken using leftover salsa to make a delightful dinner or lunch.

Ingredients:
1  skinless, boneless chicken breast
1 (8 ounce) jar spicy salsa
cooking spray
salt and ground black pepper to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place the chicken breast, smooth-side up, on a work surface. Holding it down with one palm, slice breast horizontally, stopping 3/4 of the way through. Open like a book. Spread some salsa on one half, then close. Coat with cooking spray and sprinkle with salt and pepper. Transfer to a baking dish and top with more salsa. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 serving

Calories: 188.3
Fat: 3.3 g
Saturated fat: 0.8 g
Carbohydrates: 14 g
Sugars: 6.9 g
Dietary fiber: 3.6 g
Protein: 27 g
Cholesterol: 64.6 mg
Sodium: 1555.3 mg
Barkram-Swedish Berry Cream Dessert


Ingredients:
water, sugar, berries, cornstarch, water

Directions:
Bring the water to a boil in a large saucepan. Add the sugar and stir to dissolve. Add the berries and simmer, stirring occasionally, for 5-10 minutes, or until they begin to break down. Add extra sugar to taste as needed.
Stir the cornstarch into the 3 tablespoons of cold water, and then whisk the cornstarch slurry into the simmering berries to thicken it into a loose, pudding-like consistency. (Keep in mind, the berries will thicken even more as they cool. You might not need all of the slurry. Then again you might need more. It depends on the berries.].
Remove from heat and pour the berries into a large bowl or individual serving dishes. Cover with plastic wrap and chill well.
Serve topped with a little cream or with a dollop of whipped cream.
Yummy Pork Noodle Casserole
Category: meat-and-poultry
By cjscott

This is my Mom's pork noodle casserole.  The added sour cream gives it a little twist on the usual version.  The added red pepper and corn give it color and flavor.  You can add and subtract any vegetables in this versatile recipe.  This is one of my favorite comfort food recipes.

Ingredients:
2 cups egg noodles
cooking spray
3 tablespoons butter
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped carrots
¼ cup chopped red bell pepper
2 (10.75 ounce) cans  condensed cream of chicken soup
½ cup sour cream, or more to taste
2 cups shredded Cheddar cheese
1 (8 ounce) can whole kernel corn, drained
3 cups cubed cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup dry bread crumbs  (Optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Melt the butter in a skillet over medium heat. Stir in the onion, celery, carrots, and red bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the noodles, cream of chicken soup, sour cream, Cheddar cheese, corn, and cooked pork, then season with salt and black pepper. Transfer mixture into the prepared baking dish. Sprinkle bread crumbs on top. Bake in the preheated oven until bubbly, 30 to 35 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 579.6
Fat: 32.9 g
Saturated fat: 17.2 g
Carbohydrates: 32.9 g
Sugars: 3.6 g
Dietary fiber: 2 g
Protein: 38.2 g
Cholesterol: 142.2 mg
Sodium: 1575.1 mg
Easy Sweet Potato (Or Pumpkin) Muffins (Without a Mix!)


Ingredients:
white whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking powder, salt, mashed sweet potato, pumpkin, milk, honey, vanilla, turbinado sugar, cinnamon

Directions:
Whisk dry ingredients together.
Whisk wet ingredients together.
Stir raisins into wet ingredients. (If you use blueberries or nuts, stir them into the dry ingredients.].
Combine wet and dry ingredients.
Do NOT over mix!
Scoop into prepared (either greased or lined] muffin tins.
Combine topping ingredients.
Sprinkle over muffins.
Bake at 400 degrees for 25-30 minutes.
Chili - Spaghetti


Ingredients:
green pepper, onion, garlic cloves, tomato sauce, fresh tomato, cumin, salt, pepper, chili powder, water, chili beans

Directions:
In large skillet brown ground meat, green pepper, onion and garlic. Add tomato sauce and chopped tomato. Add ground cumin, salt and pepper.
Mix chili powder in half cup of water and stir well. Add to meat mixture. Let simmer for 30 minutes, stirring occasionally. Add cooked beans. Simmer another 10 to 15 minutes. Taste for full flavor.
Serve over cooked spaghetti and enjoy it with corn bread muffins. mmmmmmm -- delicious.
Peach Cobbler Crisp


Ingredients:
sugar, butter, flour, baking powder, salt, milk

Directions:
Mix sliced peaches with 1 cup of sugar and set aside.
Preheat oven to 350º.
Put butter in baking dish (about 2 quart] and set in oven to melt butter.
Make a batter of remaining 1/2 cup sugar, flour, baking powder, salt and milk.
Pour this mixture over melted butter, but do not stir.
Put the sugared peaches on top of the batter.
Do not stir.
Bake in 350° oven for about 1 hour.
Marinated Red Peppers
Category: appetizers-and-snacks
By Julie P.

These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.

Ingredients:
4 cups distilled white vinegar
2 cups white sugar
2 cups vegetable oil
3 cups water
2 tablespoons salt
6 cloves garlic, crushed
1 (2 ounce) can anchovy fillets
10  red bell peppers, seeded and thinly sliced

Directions:
In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets. Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 8 hrs 40 mins
Yields: 2 quarts

Calories: 147.8
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 11.9 g
Sugars: 11.2 g
Dietary fiber: 0.6 g
Protein: 0.6 g
Cholesterol: 1 mg
Sodium: 391.4 mg
Painter's Pasta


Ingredients:
sun-dried tomato, pimientos, garlic, green onion, extra virgin olive oil, lemon, flat leaf parsley, garlic powder, romano cheese, parmesan cheese, angel hair pasta, salt, pepper, red pepper flakes

Directions:
Blanch sun-dried tomatoes by dropping them into a small pot of boiling water; immediately remove pot from heat and allow to soak until soft, about 10 minutes; Drain and set aside to cool.
Heat a large skillet over medium high heat.
Drizzle in a little olive oil, enough to coat bottom of pan plus a little extra.
Add minced garlic and most of the chopped green onions (reserve some onions for garnish later]; sauté until lightly browned.
Slice the cooled tomatoes into strips, add to skillet along with the roasted red pepper strips.
Squeeze the lemon juice into the pan to add moisture and continue to sauté.
Sprinkle in a little garlic powder, salt and pepper, red pepper flakes, and about 1 Tbsp or some of cheese (grate a layer of cheese "snow" over the surface].
Sauté until peppers are heated through, sampling sauce and reseasoning to your tastes, adding as much garlic powder, cheese, salt, pepper, and red pepper flakes as you prefer.
Remove pepper mixture from the pan using a slotted spoon and set aside in a covered bowl, leaving any remaining oil in the pan.
Add about 3 more Tbsp olive oil and heat for about 1 minute, and then add the drained pasta and toss in the oil to coat.
Squirt a bit more lemon juice, red pepper flakes, and grate more cheese over the pasta, toss.
Add some of the pepper mixture to the pasta (maybe 1/2 cup or so] and toss to coat to the pasta, tossing to coat well.
Add a ladleful or so of reserved pasta cooking water and toss to coat--it should not be  very dry, but it should not be very wet either.
Portion out some pasta onto serving plates and top with a scoop of the pepper mixture.
Garnish with reserved green onions, a grating of cheese, fresh parsley.
Arroz Con Pollo


Ingredients:
chicken, garlic cloves, sweet bell pepper, onions, tomatoes, rice, water, saffron

Directions:
Fry chopped onions, sweet pepper, tomato and garlic in a little bit of olive oil.
Add water, a pinch of saffron or a pinch of bijol, chicken, and washed rice.
Cover and cook over a low flame until done, stirring once or twice during cooking.
This will take about 50 minutes- make sure chicken and rice are done.
Easy Yummy Banana Cream Pudding


Ingredients:
sweetened condensed milk, cold water, vanilla pudding mix, Cool Whip, bananas

Directions:
Cook the condensed milk, water and pudding mix whisking all the time until it boils hard, remove from heat, lay plastic wrap on top to prevent skin and chill.
Fold the cool whip into the pudding.
In glass bowl layer the bottom with cookies top side facing out.
Layer bananas on top of the cookies.
Layer pudding mix on top of bananas.
Stick a layer of cookies up on edge, tops facing out, in a ring around your bowl so it looks pretty through the glass.
Repeat the layers ending with a layer of pudding and then topped with a layer of cookies.  Be gentle and take your time with the layers to keep everything neat.
(You should use up all the cookies and banana slices except for the few you just had to eat.].
Cover with plastic wrap and chill at least overnight.
Chili Sauce Substitute


Ingredients:
tomato sauce, brown sugar, vinegar, cinnamon, ground cloves, allspice

Directions:
"mix together."
Crock Pot Shredded Beef Sandwiches


Ingredients:
beef stew meat, green peppers, onions, tomato paste, brown sugar, cider vinegar, chili powder, salt, Worcestershire sauce, ground mustard

Directions:
In a slow cooker, combine beef, green peppers and onions.
In a small bowl, combine tomato paste, brown sugar, vinegar, chili powder, salt, Worcestershire and mustard.
Stir into meat mixture.
Cover and cook on high for 7 to 8 hours or until meat is tender.
When done, skim fat from cooking juices.
Shred beef, using 2 forks or kitchen shears.
Use slotted spoon to place beef mixture on each bun (about 1/2 cup].
Gluten Free Quinoa Salad


Ingredients:
quinoa, water, cucumber, lemon, olive oil, salt, pepper, tomatoes

Directions:
First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.
Vegetarian Farro Skillet
Category: trusted-brands-recipes-and-tips
By Hunt's

Zucchini combined with black beans, fire roasted tomatoes and pearled farro for an easy skillet meal.

Ingredients:
1 ½ cups farro, uncooked
1 (14 ounce) can vegetable broth
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
2 tablespoons Pure Wesson® Canola Oil, divided
2 cups quartered lengthwise, sliced zucchini
1 teaspoon ground cumin
½ teaspoon salt
½ cup diced green bell pepper
½ cup chopped yellow onion
½ cup fresh corn kernels
1 teaspoon finely chopped garlic
1 (15 ounce) can black beans, drained, rinsed
3 tablespoons chopped fresh cilantro

Directions:
Stir together farro, broth, undrained tomatoes and 1 tablespoon oil in medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer 25 minutes or until liquid is absorbed. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini and sprinkle with half of the cumin and salt; cook 5 to 7 minutes or until tender and browned, stirring occasionally. Remove from skillet; set aside and keep warm. Add bell pepper, onion, corn and garlic; sprinkle with remaining cumin and salt. Cook 5 minutes, stirring occasionally. Stir in beans, heat 2 minutes more. Add zucchini back to skillet along with cooked farro; stir to combine. Top with cilantro before serving.

Prep time: 10 mins
Cook time: 37 mins
Total time: 47 mins
Yields: 6 servings

Calories: 306.9
Fat: 6.6 g
Saturated fat: 0.4 g
Carbohydrates: 56.5 g
Sugars: 2.8 g
Dietary fiber: 7.6 g
Protein: 11.1 g
Sodium: 772.5 mg
Slow Cooker Hash Browns Casserole


Ingredients:
onion, fat free sour cream, salt, pepper, frozen hash browns, sharp cheddar cheese, butter

Directions:
Stir first 5 ingredients in large bowl., Add potatoes and cheese., Place in crockpot and cover., Cook on high 3-4 hours., Melt butter in small frying pan., Stir in cornflakes and cook until crisp., Scatter over potatoes and serve.
Chickpea Buddha Bowl


Ingredients:
quinoa, vegetable broth, red onion, avocado, carrots, parsnips, turmeric, chickpeas, Brussels sprouts, olive oil, tahini, maple syrup, lemon juice, hot water

Directions:
Preheat the oven to 200C/390°F.
Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.
Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 teaspoons of olive oil. Fry over a medium heat for 8 minutes.
Peel the avocado then mash with a potato masher or food processor.
Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.
Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.