xiaoxl/recipe_data huggingface dataset:
Basic Beans from Dried - Crockpot


Ingredients:
onion, garlic cloves, bay leaves, water

Directions:
Soak the beans in enough water to cover, plus an inch or two for 8 hours or overnight.
Drain the beans and place them in a 5 1/2 to 6 quart slow cooker/crock pot.  Add the onion, garlic, and bay leaves, if using, and enough water to cover, 6 to 8 cups.  Cover and cook on high for 8 to 12 hours, or longer, depending on the type of bean.
Pan-Poached Alaskan Salmon Piccata
Category: main-dish
By Ann

This is a delicious, creative way to serve salmon. You can serve the salmon on a bed of cooked noodles (I enjoy fettuccine) or on its own with a side of vegetables.

Ingredients:
½ cup water
2 tablespoons lemon juice
⅛ teaspoon chicken bouillon granules
2 (4 ounce) fillets salmon
1 tablespoon butter
2 tablespoons capers
ground black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Bring water and lemon juice to a boil in medium-sized skillet.  Stir in chicken bouillon granules.  Reduce heat to a simmer and place salmon fillets in pan.  Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm. Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup.  Whisk in butter and stir in capers.  Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 262.3
Fat: 18 g
Saturated fat: 6.1 g
Carbohydrates: 1.8 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 22.7 g
Cholesterol: 81.3 mg
Sodium: 366.9 mg
Easy Cake Mix Carrot-Pineapple Cake


Ingredients:
eggs, crushed pineapple, mayonnaise, cinnamon, nutmeg, carrot, walnuts, pecans

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
Transfer to prepared baking pan.
Bake for about 30-35 minutes or until cake tests done.
Cool completely then frost with cream cheese frosting.
Blackened Tilapia Fish Tacos
Category: world-cuisine
By Jenn

Awesome, easy tilapia fish tacos that leave you feeling full but not sluggish! Serve in tortillas with cheese.

Ingredients:
½ small head red cabbage, shredded
¼  red onion, grated
3 tablespoons chopped cilantro
½ cup sour cream
1  lime, juiced, divided
1 tablespoon honey
1  chipotle chili pepper
¼ teaspoon cayenne pepper, or to taste
kosher salt to taste
freshly ground black pepper to taste
3  avocados
1  jalapeno pepper, minced
¼  onion, minced
½ teaspoon sriracha sauce, or to taste
salt and ground black pepper to taste
1 ½ teaspoons brown sugar
1 ½ teaspoons paprika
1 teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red chile pepper
4 (6 ounce) tilapia fillets
1 tablespoon canola oil

Directions:
Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight. Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole. Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets. Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 6 tacos

Calories: 380.1
Fat: 22.9 g
Saturated fat: 5.2 g
Carbohydrates: 20.7 g
Sugars: 7.5 g
Dietary fiber: 8.9 g
Protein: 26.8 g
Cholesterol: 49.5 mg
Sodium: 357.3 mg
Ashton's Energy Bars


Ingredients:
brown sugar, eggs, rolled oats, unbleached all-purpose flour, raisins, peanuts, coconut, ground cinnamon, ground cloves, baking soda, salt

Directions:
heat oven to 350 degrees.
spray a 11x17 baking pan with cooking spray.
mix brown sugar, oil, and eggs.
stir in other ingredients.
spread in prepared pan.
bake at 350 for about 16-25 minutes until center is set.
remove from oven and cool for 15 minutes before cutting into squares.
these freeze well.
My grandson got this recipe from one of his reading books at school.  We left out the nuts and coconut because he doesn't like them but he really liked this snack.  I cut back on the sugar to 3/4 cup and next time I will add 1 teaspoon vanilla because I like vanilla.  We made it a week ago and he's already asking for it again.  I guessed on the amount it made and the time to make as I didn't keep track of that.
Chocolate Candy Cane Cookies


Ingredients:
all-purpose flour, salt, sugar, unsalted butter, egg, powdered sugar, powdered sugar, unsalted butter

Directions:
For cookies:.
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended.
Refrigerate dough 1 hour.
Preheat oven to 350°F Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart.
Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack]. Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp].
Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended.
Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread some filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere.
Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling].
(Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.].
Peanut Butter Heath Bar Quinoa Cookies


Ingredients:
peanut butter, water, maple syrup, vanilla, baking soda, salt

Directions:
Preheat oven to 350.
Mix wet ingredients.
Mix dry ingredients in a separate bowl.
Add dry ingredients to wet ingredients and mix well.
Fold in Heath bar bits.
Spoon heaping tablespoon balls of dough onto parchment-lined baking sheets.  Press down with fork.
Bake for 10 minutes or until starting to brown.
Cool for 5 minutes on cookie sheet, then transfer to wire rack for 5 more minutes.
Red & Blue Berry Lemonade Slush


Ingredients:
lemon juice, fresh raspberries, fresh blueberries, sugar, cold water

Directions:
In a blender, combine the lemon juice, raspberries, blueberries and sugar. Cover and process until blended. Strain and discard seeds.
In a 2 1/2 quart pitcher, combine berry mixture and water. Pour into a freezer container. Cover and freeze for 8 hours or overnight.
Just before serving, remove from the freezer and let stand for 45 minutes or until slushy.
Penne Bolognese


Ingredients:
olive oil, onion, carrot, celery rib, lean ground beef, dry white wine, no-added-salt tomato paste, 1% low-fat milk, salt, fresh ground pepper, dried oregano, penne pasta, fresh parsley, parmesan cheese, romano cheese

Directions:
In a large non-stick skillet, heat the oil until hot but not smoking over medium heat.
Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Stir in the carrots,celery, and 1/3 cup of water and cook until the vegetables are tender and the liquid has evaporated, about 5 minutes longer.
Stir in the beef and cook until no longer pink, about 4 minutes.
Add the wine and cook until the liquid has evaporated, about 5 minutes.
Stir in the tomato paste, 2/3 cup of the milk, the salt, pepper, and oregano, reduce to a simmer, and cook,stirring frequently until the milk has been absorbed.
Continue to cook until the sauce is thick and creamy, gradually adding the remaining 1 cup milk until all has been absorbed, about 20 minutes longer.
Meanwhile, cook the pasta in a large pot of boiling water until just tender.Drain well.
Transfer the sauce to a large bowl, add the pasta, the parsley, if desired, and the Parmesan and toss to combine all.
Spoon the Penne Bolognese into 4 bowls and serve with additional Parmesan cheese, if desired.
Vegetarian Pozole


Ingredients:
vegetable broth, garlic cloves, onion, red bell pepper, zucchini, olive oil, cumin powder, black pepper, cayenne pepper, chili powder, oregano, white hominy, diced green chilies, green cabbage, fresh cilantro, radish, limes, corn tortillas

Directions:
Chop the garlic, onion, red bell pepper and zucchini squash.
Heat the olive oil to a large pan on medium-high and add the garlic and onion until translucent, about 5 minutes.
Add the red bell pepper and the zucchini and cook for another 2 minutes.
Add the cumin, black pepper, cayenne pepper, chili powder and oregano. Stir to cover the veggies.
Add the vegetable broth.
Stir in the canned hominy and green chilies.
Simmer, covered, for 45 minutes until the hominy is tender.
If you have time, slow cook on low for approximately 4-6 hours.
Serve in a bowl topped with optional garnishes and a side of warm corn tortillas.
Pork Tenderloin with Dijon Marsala Sauce
Category: meat-and-poultry
By KOALAGIRL

Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce.  Absolutely delicious!  Try the sauce over other cuts of meat and vegetables.

Ingredients:
2  pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2  shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness. Meanwhile, melt butter over medium heat in the same pan used to cook the pork.  Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 463.2
Fat: 26.1 g
Saturated fat: 13.7 g
Carbohydrates: 12.1 g
Sugars: 3.8 g
Dietary fiber: 0.1 g
Protein: 32.6 g
Cholesterol: 162.9 mg
Sodium: 439.2 mg
Rhubarb Sauce With Zest


Ingredients:
frozen rhubarb, sugar, cornstarch, orange zest, water

Directions:
Combine rhubarb, sugar, cornstarch and zest in a saucepan.
Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
Serve hot or cold.
If using fresh rhubarb:
Add 1/8 cup water to rhubarb in saucepan, cover with lid and cook.
When it has cooked down, mix  cornstarch with 2 T of water and whisk into rhubarb.
Add sugar and zest.
Cook over medium heat, stirring constantly, for 5 minutes or until mixture has thickened.
Salmon Loaf


Ingredients:
salmon, onions, lemon juice, butter, salt, egg, milk, pepper

Directions:
Drain and flake salmon., Add all other ingredients and mix lightly., Pour mixture into well greased 8"X4" loaf pan., Bake at 375 degrees for 40 minutes.
Yummy Balsamic Vinaigrette Chicken Breasts


Ingredients:
boneless skinless chicken breasts, olive oil, honey, salt, Dijon mustard

Directions:
In a small bowl, combine vinegar, oil, honey, salt and mustard., Mix well with a whisk., Place chicken in a glass dish.  Pour 4 tablespoons vinaigrette over chicken., Marinate 25 minutes in the refrigerator, turning once., Grill or saute' chicken breasts until done., Use balance of vinaigrette to drizzle on your dinner salad.
Baby Shower Raspberry Dip
Category: appetizers-and-snacks
By HEATHERFEATHER

This easy, sweet dip is excellent on a fruit platter.  I usually serve this dip at baby showers because it has a lovely pastel pink color.  The taste can easily be altered by using your choice of extract flavorings.  Also, the dip is thick enough that it can also be used as a tea sandwich filling.  This is my own creation.

Ingredients:
1 cup sour cream
1 (8 ounce) package Neufchatel cheese, softened
½ cup white sugar
1 tablespoon raspberry extract
½ cup fresh raspberries

Directions:
In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract. With an electric mixer, blend until smooth. Chill in the refrigerator approximately 30 minutes. Garnish with fresh raspberries to serve.

Prep time: 5 mins
Total time: 35 mins
Yields: 24 servings

Calories: 62.2
Fat: 4.2 g
Saturated fat: 2.6 g
Carbohydrates: 5.1 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 1.3 g
Cholesterol: 11.3 mg
Sodium: 42.3 mg
Acorn Magic Delights


Ingredients:
butter, margarine, brown sugar, pecans, all-purpose flour, baking powder, vanilla extract

Directions:
Melt the butter or margarine over low heat. In a large bowl, beat together  butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.
Add flour and baking powder and mix well.
Shape dough into 1-inch balls.
Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to  point to resemble acorns.
Bake for 10 to 12 minutes at 375 degrees F ( 190  degrees C]. Remove from oven and cool on wire racks.
In top of a double  boiler melt chocolate chips, stirring until smooth.
Remove from heat; keep  chocolate warm over water in the double boiler.
Dip large ends of cooled  cookies into melted chocolate, then roll in remaining 3/4 cup chopped  pecans.
Cool to set chocolate.
Speedy Chicken A'la King


Ingredients:
chicken pieces, chicken broth, low-fat milk, onion, celery, flour, reduced fat margarine

Directions:
Brown onion & celery in 1 tablespoon margarine., Melt in rest of margarine., Slowly add flour and blend until smooth., Slowly add milk., Bring to a boil and cook until smooth., Add remaining ingredients and heat throughly.
Shredded Chicken for Tostadas (Tinga)


Ingredients:
chicken breasts, tomatoes, chipotle chiles, onions, salt, water

Directions:
Place chicken breasts in large pot and add water to cover. Add salt.
Turn water up to boiling and let simmer until chicken is cooked through.
Once chicken is cooked, remove from pan and shred. Set aside.
Heat med-large skillet with oil. Add halved tomatoes and cook about 5-10 minutes.
Remove tomatoes from skillet and place in blender. Add chipotles to blender with tomatoes (for mild taste only use 1-2 chipotles, add more for more heat].
Add 1 cup water to blender and about 1 tsp salt. Blend and set aside.
Place sliced onion in skillet. Cook about 5 minutes. Add salsa to skillet; mix well.
Mix chicken and salsa together and serve warm on tostadas.
Salmon With  Dijon Butter Sauce, Asparagus and Herb Butter Angel Hair Pasta
Category: main-dish
By Jen Schumacher

Entertaining guests and want to show off your talents as a chef? This is the PERFECT dish!! It's light and BURSTING with flavor. It looks like it took hours to make, but you can do it in less than an hour. Everyone will be asking you for the recipe.

Ingredients:
½ pound asparagus spears, trimmed and bottom thirds thinly peeled
3 tablespoons unsalted butter
¼ cup chopped pecans
2 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½  lemon, halved (juice only)
⅓ (8 ounce) package angel hair pasta
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon chopped fresh basil
2 tablespoons butter
1 tablespoon Dijon mustard
½  lemon, halved (juice only)

Directions:
Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes. Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat. Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels. Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook. Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan. Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste. To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors. To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 895.5
Fat: 75.6 g
Saturated fat: 30.5 g
Carbohydrates: 32.6 g
Sugars: 3.6 g
Dietary fiber: 6.4 g
Protein: 27.9 g
Cholesterol: 161.7 mg
Sodium: 487.8 mg
Slow-Cooked Texas Chili


Ingredients:
onion, garlic cloves, beef stew meat, cornmeal, diced tomatoes with jalapenos, tomato paste, kidney beans, fresh cilantro

Directions:
Combine onion and garlic in 4-quart slow cooker.  In bowl, toss meat with cornmeal; place over onions.
Combine tomatoes, tomato paste and chili seasoning; pour over meat.  Top with beans.  Cover; cook on low 8 hours.  Stir in cilantro and serve with suggested toppings.
Blueberry Vinaigrette Dressing
Category: side-dish
By FAIRUZAH

Yummy vinaigrette dressing with a nice richness thanks to some balsamic vinegar and fresh blueberries! I prefer a little less oil for a thicker dressing and my husband prefers a little more oil for a thinner dressing.

Ingredients:
¾ cup vegetable oil
½ cup fresh blueberries
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey

Directions:
Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 14 servings

Calories: 116.7
Fat: 11.7 g
Saturated fat: 1.8 g
Carbohydrates: 3.6 g
Sugars: 3.3 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 0.7 mg
Naan-like Easy Flatbread
Category: bread
By lj

Simple flatbread made without yeast.

Ingredients:
2 cups all-purpose flour, or more as needed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cumin seeds
½ teaspoon white sugar
1 cup milk
2 tablespoons oil, divided

Directions:
Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl. Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes. Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface. Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

Prep time: 25 mins
Cook time: 9 mins
Total time: 37 mins
Yields: 4 flatbreads

Calories: 321.5
Fat: 8.7 g
Saturated fat: 1.9 g
Carbohydrates: 51.3 g
Sugars: 3.5 g
Dietary fiber: 1.7 g
Protein: 8.5 g
Cholesterol: 4.9 mg
Sodium: 245 mg
Robbi's M&Ms® Cookies
Category: desserts
By Robbi Schultze

Cookies using M&Ms® candies, any variety. Old recipe-but ALWAYS a favorite!

Ingredients:
1 cup packed brown sugar
½ cup white sugar
1 cup shortening
2  eggs
1 ½ teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups candy-coated milk chocolate pieces (such as M&M's®)

Directions:
In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well.  Add 3/4 cup candies. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes.

Yields: 5 - 6 dozen

Calories: 81.5
Fat: 3.9 g
Saturated fat: 1.3 g
Carbohydrates: 10.8 g
Sugars: 7.1 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 5.8 mg
Sodium: 55.3 mg
Magic Chicken Noodle Soup


Ingredients:
butter, carrots, celery, onion, salt, ground pepper, corn, chicken broth, chicken broth, poultry seasoning, thyme, chicken bouillon cubes

Directions:
In a large soup put melt butter over high heat add onions, carrots and celery. Season with salt and pepper.
Saute over high heat until slightly softened (constantly checkto make sure veggies aren't burning], about five to eight minutes.
Add corn, broth and all seasonings. Stir and bring to a boil.
Add egg noodles and cook until noodles are almost done.
Add in chicken and continue to cook until egg noodles are done and chicken is heated through.
Serve alone or as we like it with grilled cheese sandwiches!
Chicken-Chile Quesadillas


Ingredients:
flour tortillas, chicken, green chilies, butter, salsa

Directions:
Top one half of each tortilla with cheese, chicken and green chilies. Fold other half over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.
Healthy Breakfast Burrito


Ingredients:
low-carb flour tortillas, reduced-fat cheddar cheese, frozen southern style hash brown potatoes, bacon bits, onion, garlic powder, pepper, salt, Worcestershire sauce

Directions:
Scramble the egg whites with a little Pam. Remove.
Dice onion and saute with with a little Pam till golden brown.
Add the hash browns, cover and cook for 10 minutes, stirring once.
Add salt, pepper, garlic powder and Worcestershire if using.
Add the scrambled egg white, cheese and bacon.
Divide filling evenly between the tortillas. Roll up and place seam size down in an empty pan and heat on medium till a little brown. Flip over and brown the other side of the tortilla.
Blackberry Blast (Raw Food)


Ingredients:
blackberry, tangerine, carrot, apple, water

Directions:
Place all ingredients in blender bowl & blend on high until completely blended., Pour into.