xiaoxl/recipe_data huggingface dataset:
Roasted Corn and Garlic Salsa (Southwest)


Ingredients:
corn, garlic cloves, olive oil, water, salt, ground black pepper, tomatoes, fresh lime juice, cilantro

Directions:
Preheat oven to 375 degrees F.
In a roasting pan, combine corn kernels & sliced garlic & mix well.
Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
Roast corn & garlic, uncovered for 20 minutes.
In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!
Italian Chicken Vegetable Soup


Ingredients:
tomato juice, diced tomatoes, tomato paste, onion, cannellini beans, black beans, black-eyed peas, whole kernel corn, chickpeas, sugar, oregano, basil, garlic powder, Tabasco sauce

Directions:
In a 5 quart soup pot or Dutch oven, bring tomato juice, diced tomatoes, tomato paste, sugar and spices to a simmer on medium heat.
Next add drained vegetables and chicken and continue to simmer for 20 minutes.
Note - Sugar can be substituted with Splenda or just leave out. I use it because it keeps the tomatoes and their juices from being so bitter.
Note 2 - Cannellini beans are just white kidney beans and chick peas are just garbonzo beans.
Fajita Mix - Gluten Free


Ingredients:
potato starch, chili powder, salt, paprika, sugar, garlic powder, garlic flakes, cayenne pepper, ground cumin, crushed red pepper flakes, oregano, onion powder

Directions:
Mix all of the ingredients in a bowl.
Used 2 tablespoons of the mix with 1 tbs of vegitable oil and water.  Marinate the meat.
cook the marinated meat (or vegitables].  As it is browning add a sliced onion and pepper.
serve with tortillas, sour cream, tomoatoes, corriander, lettuce, cheese and hot sauce.  Can add rice and avocados.
This is a good dry recipe for those who, like us, have a child who cannot eat corn, wheat et cetera.  We can have wheat tortillas and she can have wheat-free/corn-free.
Simple Breakfast Potatoes


Ingredients:
russet potatoes, olive oil, sea salt, dried thyme, dried marjoram, dried rubbed sage, cumin, paprika

Directions:
Place chopped unpeeled potatoes in a big pot and fill with water to about one or two inches above potatoes.
Bring to a boil and simmer on medium heat for about 20 minutes or until tender.
Drain potatoes.
Heat olive oil in a skillet on medium heat.
Add potatoes.
Add Seasonings.
Saute until crispy 5-10 minutes.
Serve with your favorite style of breakfast eggs and enjoy!
Tortillas De Harina - Flour Tortillas


Ingredients:
all-purpose white flour, baking powder, salt, warm water

Directions:
Mix dry ingredients.
Make a “hole” in the middle of your “mountain” of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
“break” pieces off the dough (about the size of a golf ball] by squeezing it with your thumb and index finger (like you’re choking it].
Make several round balls (called “testales”], and placed them on a floured surface (cookie sheet works great].
Let the testales rest for about 30 minutes covered with a damp towel.
Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove]. You don’t need to oil the skillet (there’s enough oil in there].
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they won’t stick.
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal], then you turn and it takes about 30 seconds on the second side.
Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.
Crab Cakes in Rice Paper With Ginger-Lime Sauce


Ingredients:
green onions, fresh ginger, garlic cloves, mayonnaise, egg, cilantro leaves, rice paper, mayonnaise, cilantro, lime zest, lime juice, ginger

Directions:
Combine green onion, ginger, garlic, jalapeno, crab meat, mayonnaise, bread crumbs, chili paste, egg, egg yolk, cilantro in a medium sized bowl. Salt and pepper to taste. Cover  and refrigerate until ready to use.
Working with rice paper takes some finesse, so it's a good idea to practice with one or two until you're comfortable.
Line a baking sheet with parchment paper.
Fill a large flatish pan with water, and float the rice paper on it for about five minutes.
Check the crab mixture. If it's very wet, you'll have to drain or squeeze out some of the moisture.
Remove a sheet of rice paper from the water and put it on a clean cutting board. It's easy to tear the rice paper at this stage, so pat it dry gently.
Spoon about 3/4 cup of the crab mixture on top and fold the edges of the rice paper over the filling. Set aside on the prepared baking sheet.
Repeat with remaining rice papers and filling.
Cover the baking sheet with plastic wrap and put it into the refrigerator for a half hour or an hour. This helps keep the crab cakes from breaking up in the next part.
In a medium skillet, heat the oil over medium-high heat. Working in batches if necessary, place the crab cakes in the skillet and saute until golden brown. Turn the crab cakes and saute on second side until golden brown.
For the sauce:.
Combine  homemade mayonnaise, chopped cilantro, lime zest, lime juice, grated ginger. Let this sit for at least an hour so the flavors mingle.
Corn and Smoked Mozzarella Mashed Potatoes


Ingredients:
fresh corn kernels, 2% low-fat milk, smoked mozzarella cheese, butter, fresh cilantro, fresh lime juice, salt, fresh ground pepper

Directions:
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add in the corn; stir/saute 5 minutes or until lightly browned; cool.
Place potatoes in a saucepan; add water to cover.
Bring to a boil; lower heat, simmer 15 minutes or until tender.
Drain and return potatoes to pan.
Add milk, cheese, and butter; mash to desired consistency.
Cook 2 minutes, stirring constantly.
Stir in corn, cilantro, and remaining ingredients.
Fresco Salad


Ingredients:
beet, feta, mozzarella cheese, chickpeas, garbanzo beans, bacon, red onion, lettuce, greens

Directions:
"We also like avacado, bell peppers, cucumber etc,.  Make sure to add your favorite dressing and toss thoroughly."
Green Beans and Ham
Category: main-dish
By dalzac

A one-pot dish of green beans, red new potatoes, onions, and ham steak. My husband loves this and would eat it every night if he could.

Ingredients:
1 (2 pound) ham steak, cut into 1-inch pieces
1 ½ pounds red new potatoes, halved
1 pound fresh green beans, trimmed and halved
1 small onion, coarsely chopped
½ cup butter
water to cover
salt and ground black pepper to taste

Directions:
Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 326.8
Fat: 16.5 g
Saturated fat: 9 g
Carbohydrates: 19.7 g
Sugars: 1.8 g
Dietary fiber: 4 g
Protein: 25.2 g
Cholesterol: 81.6 mg
Sodium: 1553.8 mg
Favorite Hamburger Bites
Category: appetizers-and-snacks
By LUANNRAN

These are awesome little hamburgers that taste just like the real thing. Everyone who's had them just loves them and asks for the recipe. My family loves them also!

Ingredients:
1 pound ground beef
1 (1 ounce) package dry onion soup mix
½ cup dried minced onion
¾ cup mayonnaise
1 cup shredded Cheddar cheese
2 (8 ounce) packages dinner rolls
1 (16 ounce) jar dill pickle slices, drained

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a medium baking sheet with aluminum foil. In a medium skillet over medium high heat, stir together ground beef, dry onion soup mix and dry minced onion. Cook until beef is evenly brown. Remove from heat, drain and stir in mayonnaise and Cheddar cheese. Slice tops off the dinner rolls. Arrange the rolls on the baking sheet. Spoon some of the ground beef mixture onto each roll. Garnish with pickle slices. Place tops back on rolls. Tightly wrap the baking sheet with aluminum foil. Bake in the preheated oven 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 mini burgers

Calories: 275.6
Fat: 24.2 g
Saturated fat: 7.7 g
Carbohydrates: 5.6 g
Sugars: 1.6 g
Dietary fiber: 0.8 g
Protein: 9.4 g
Cholesterol: 47.3 mg
Sodium: 848.3 mg
Beans, Bow Ties, Spinach & Cheese


Ingredients:
bow tie pasta, olive oil, garlic cloves, plum tomatoes, great northern beans, chicken broth, fresh spinach, mozzarella cheese, parmesan cheese

Directions:
In large skillet, heat oil., Add garlic and tomatoes., Cook & stir until tomatoes are slightly soft, about 2 minutes., Add beans, broth & spinach & cook until spinach just wilts, stirring constantly., Season with salt and pepper., Meanwhile, cook pasta according to package directions., Drain pasta and add to skillet., Add in cheeses, toss lightly & serve immediately.
Greek Mason Jar Steak Salad
Category: salad
By B. Tario

Lunch prep is a breeze with these Greek salads layered in Mason jars. When ready to eat, dump jar contents and (optional) croutons into a bowl and toss.

Ingredients:
10 fluid ounces Greek salad dressing
5 wide-mouth quart Mason jars
1 pint grape tomatoes, halved
1 ¼ cups pitted Kalamata olives
2  red onions, diced
15 ounces cooked steak, cut into bite-sized pieces
10 cups chopped romaine lettuce
1 ¼ cups crumbled feta cheese
¾ cup croutons  (Optional)

Directions:
Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions. Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve. Divide croutons among 5 small resealable plastic bags.

Prep time: 25 mins
Total time: 25 mins
Yields: 5 salads

Calories: 645.8
Fat: 51.5 g
Saturated fat: 14.4 g
Carbohydrates: 18.7 g
Sugars: 6.1 g
Dietary fiber: 3.1 g
Protein: 29.4 g
Cholesterol: 104 mg
Sodium: 1538 mg
Almond Orange Macaroons


Ingredients:
granulated sugar, confectioners' sugar, orange, zest of, salt, almond paste

Directions:
Place the oven rack in the lowest position possible in your oven.
Preheat the oven to 300°F.
Line two baking sheets with parchment paper.
Place the sugar, confectioners' sugar, orange zest and salt in the bowl of a food processor together with the steel knife.
Grind the zest very find with the sugar.
This will usually take 3 20-second whirls of the processor.
Scrape the work bowl with a spatula in between whirls and stir up the sugar mixture.
Scatter the diced almond paste evenly over the sugar mixture and give the processor about two more 10 seconds whirls.
The texture should be like coarse meal.
Again, scrape the work bowl in between whirls.
Add the egg whites and mix with about two 5 second whirls.
Don't forget to scrape the bowl at half-time.
Remove the steel knife and set aside.
Working directly from the food processor bowl, scoop up the dough in rounded 1/2 teaspoonfuls and drop onto the parchment lined baking sheets.
Space the cookies about 2 inches apart, these babies really spread as they bake.
Bake the cookies, one sheet at a time, until lightly browned and crackly on top, about 20-25 minutes.
Remove the cookies together with the parchment paper to a wire rack to cool.
To remove the cooled cookies from the paper, loosen them carefully around the edges with a spatula, using short strokes.
These are not brittle cookies, and you should get the hang of it soon enough.
You can layer the macaroons between sheets of wax paper in an airtight Tupperware, and store them in a cool, dry spot.
Pineapple Jam


Ingredients:
butter, margarine, sugar

Directions:
ADD enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-quart saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred] on high heat, stirring constantly.
ADD sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
Process 5 minutes in a hot water bath. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.].
To Die for Marinated Cheese Appetizer


Ingredients:
olive oil, white wine vinegar, fresh lime juice, green onions, flat leaf parsley, fresh cilantro, sugar, salt, pepper, colby-monterey jack cheese, monterey jack pepper cheese, cream cheese

Directions:
Whisk together olive oil, vinegar, and lime juice until blended.
Stir in red peppers, green onions, parsley, cilantro, sugar, salt and pepper.
Set marinade aside.
Cut blocks of cheese in half lengthwise.
Cut into thin rectangular slices.
Arrange cheese slices alternately into a pie dish or other shallow dish, standing slices on end.
Pour marinade over slices and spread gently with fork until cheese is pretty much covered.
Cover and chill for 8 hours or overnight.
Peel back cellophane slightly and pour most of marinade out into sink.
Serve with crackers.
Fruit & Nut Brown Bread


Ingredients:
dried cherries, baking soda, boiling water, salt, molasses, shortening, eggs, whole wheat pastry flour, walnuts, golden raisin

Directions:
Preheat oven to 325°F Grease the insides of cans well.
Combine chopped cherries and baking soda in a bowl. Pour in boiling water and let stand 5 minutes.
Combine sugar, shortening and eggs in a large bowl. Using a mixer, beat at medium-high speed until creamy. Add salt, molasses, the cherry mixture and flour and stir until well blended. Add nuts and raisins; mix well.
Fill cans about two-thirds full with batter. Bake about 1 hour, or until a wooden toothpick inserted in the center comes out clean. Cool in cans on a wire rack 15 minutes. Remove bread from can and place on wire rack to cook completely.
Barb's Fried Green Tomatoes with Zesty Sauce
Category: side-dish
By Barbara

An awesome recipe for southern fried green tomatoes.

Ingredients:
1 cup potato flakes
36  thin wheat crackers (such as Wheat Thins®)
¼ cup all-purpose flour
¼ cup butter-flavored granules (such as Butter Buds®)
1 teaspoon salt
1 teaspoon ground black pepper
½ cup butter flavored shortening (such as Crisco®)
5  green tomatoes, cut into 1/2-inch thick slices
3  eggs, beaten
¼ cup buttermilk ranch dressing
¼ cup sour cream
2 tablespoons hot pepper sauce (such as Frank's RedHot®)

Directions:
Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl. Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes. Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 311.2
Fat: 23.4 g
Saturated fat: 6 g
Carbohydrates: 21.4 g
Sugars: 3.5 g
Dietary fiber: 2.1 g
Protein: 5.2 g
Cholesterol: 76.7 mg
Sodium: 585.1 mg
Slow Cooker Egg Casserole
Category: breakfast-and-brunch
By Paul Hiles

Slow cooker egg casserole.

Ingredients:
cooking spray
2 (16 ounce) packages breakfast pork sausage
16  eggs
1 ¼ cups milk
1 tablespoon dry mustard
¾ tablespoon garlic powder
¾ tablespoon onion powder
1 pinch salt and ground black pepper to taste
1 (24 ounce) package frozen hash brown potatoes, thawed
24 ounces shredded Cheddar cheese

Directions:
Line a slow cooker with a slow cooker liner and spray with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Whisk together eggs, milk, dry mustard, garlic powder, onion powder, salt, and pepper in a bowl. Spread 1/3 hash browns, 1/3 cooked sausage, and 1/3 Cheddar cheese into the bottom of the prepared slow cooker. Repeat layers in that order with remaining hash browns, sausage, and Cheddar cheese. Pour egg mixture on top. Cook on Low until eggs are set, 6 to 8 hours.

Prep time: 10 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 15 mins
Yields: 12 servings

Calories: 571.3
Fat: 42.1 g
Saturated fat: 19.8 g
Carbohydrates: 13.7 g
Sugars: 2.3 g
Dietary fiber: 0.9 g
Protein: 34.1 g
Cholesterol: 323.2 mg
Sodium: 1146.4 mg
Autumn Harvest Minestrone With Bone Broth (Vegan Option Availabl


Ingredients:
carrots, yellow onion, olive oil, garlic cloves, broth, beef broth, bouillon, vegetable broth, baby potatoes, zucchini, kale leaves, red kidney beans, tomato paste, diced tomatoes, fresh thyme, parmesan cheese

Directions:
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker.  Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables.  If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
Chicken Marsala


Ingredients:
chicken breasts, butter, mushrooms, shallot, garlic clove, marsala, chicken broth, lemon juice, butter, parsley

Directions:
Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned, about 2-3 minutes per side and set aside.
Add the butter and mushrooms and saute until browned on both sides, about 7-8 minutes.
Add the shallot and saute for 1 minute.
Add the garlic and saute for half a minute.
Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
Mix in the parsley and remove from heat.
Whole Grain (Or Not) Apple Buttermilk Muffins


Ingredients:
wheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, buttermilk, canola oil, vanilla extract, egg, apples, walnuts, sugar, ground cinnamon

Directions:
Preheat oven to 400*.  In large bowl, mix first 6 ingredients.
In a small bowl, with wire whisk or fork, beat buttermilk, vegetable oil,vanilla, and egg until blended; stir into flour mixture just until moistened (batter will be lumpy].  Fold in apples and walnuts.
In cup,mix sugar and cinnamon.  Spoon batter into muffin cups; sprinkle with cinnamon sugar.  Bake muffins 25 minute or until they test done.
Immediately remove from pan; cool on wire rack.  Makes 12 muffins.
**Note**.
When using freshly ground flour, you generally increase the amount of flour by 1/4 cup for each cup called for in a recipe.
I THINK if you are using store bought wheat flour, you can substitute cup for cup.
Also, I keep a cinnamon/sugar shaker full in my kitchen and just grab that and sprinkle the tops of the muffins liberally - I think I probably end up using more than the recipe calls for -- .
Italian Style Shrimp and Artichoke Antipasto by Sy


Ingredients:
shrimp, vinegar, artichoke hearts, white button mushrooms, sun-dried tomato packed in oil, extra virgin olive oil, oregano, Italian parsley, lemon juice, caper berries, lemon

Directions:
Bring about 2-3 cups of water to a boil in a pot, add vinegar and cleaned shrimp, cook for about 1-2 minutes, until they are pink. Make sure the shrimp are not over cooked, drain and let cool. (If using large shrimp cut in half].
Add chopped up artichoke hearts, marinade and shrimp in large bowl.
Add chopped up olives, mushrooms, dry tomatoes oregano, pepper flakes and 2 tablespoons parsley into bowl and toss.
Add 2 plus tablespoons olive oil, lemon juice and toss.
Transfer food from the large bowl into a nice serving dish.
Add caper berries all around and on top of shrimp, artichoke mixture.
Sprinkle 2 tablespoons Italian parsley on top of dish as well.
Place lemon wedges around and on inside edge of the dish for a decorative effect.
Let stand for a while at room temperature to blend flavors and serve.
Enjoy!
NOTE- You might want to add less reserved maranide to taste, since the marinade dominates the taste of this dish. As an alternative you can substitute two 13.75 oz cans (non- marinaded] artichoke hearts and then add more spices to taste. Using large shrimp is best, since it is one of the main ingredients. Finally, use lemon wedges and squeeze on individual portions.
Sour Cream Apple Cake


Ingredients:
sugar, eggs, sour cream, flour, salt, cinnamon, baking soda, baking powder, vanilla extract, walnuts, Red Delicious apples, walnuts, brown sugar, cinnamon, powdered sugar, milk

Directions:
In a bowl, sift together the flour, salt, cinnamon, baking soda and baking powder, and set aside.
In a small bowl, mix the brown sugar, 1/2 cup nuts and cinnamon together, and set aside (for topping].
In a large bowl, with electric mixer, beat oil and sugar together until creamy.
Add eggs and beat until mixture is fluffy.
Stir in sour cream (by hand].
Stir in flour mixture (by hand], batter will be very thick.
Add vanilla, apples and 1 cup nuts, and blend well.
Pour mixture into a buttered& floured bundt pan (or 9-inch tube pan].
Sprinkle the sugar/nut topping mixture over the top of the batter.
Bake for about 60 to 75 minutes in a preheated 350°F oven (or until toothpick inserted in center comes out clean].
Cool cake in pan, on rack for about 15 minutes.
Remove cake from pan, and finish cooling on rack.
In a small bowl, mix the powdered sugar together with enough milk to make a glaze that is thin enough to drizzle over the top of the cake (in thin squiggly strands].
When cake is completely cooled, drizzle the glaze across the top.
Cheesy Popcorn


Ingredients:
parmesan cheese, extra virgin olive oil, cayenne pepper

Directions:
"Toss popcorn with Parmesan and cayenne to taste."
Frikadeller (Danish Meatballs)


Ingredients:
pork, beef, onion, salt, pepper, flour, eggs, milk, broth, butter

Directions:
Place meat in large bowl.  Add all ingredients except butter., Mix thoroughly then let stand for 15 minutes to let flour absorb the liquid., Heat butter in skillet., Dip tablespoon in butter in skillet and shape meat., Fry over fairly low heat so meat doesn't brown before it is thoroughly cooked.