xiaoxl/recipe_data huggingface dataset:
Light & Easy Bread Pudding


Ingredients:
eggs, 1% low-fat milk, Splenda granular, ground cinnamon, vanilla extract, raisins

Directions:
Preheat oven to 350°F.
Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
Note.  Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
Exchanges per serving: 1 1/2 starch.
Tuna Salad #1 : Like Mom Used to Make


Ingredients:
tuna in water, eggs, mayonnaise, salt, pepper

Directions:
Coarsely chop the hardboiled eggs and add to a bowl.
Flake in the tuna.
Add the pickle relish, and stir to combine.
Add the mayonnaise a little at a time, tasting as you go, until you get a consistency you like.  I like my tuna salad kind of creamy.
Season to taste with salt and pepper.
VARIATION:
Use canned salmon in place of the tuna.  Make sure to pick out all the pieces of bone and cartilage first.
Fish With Mandarin and Dill Sauce


Ingredients:
mandarin oranges, butter, mandarin oranges, dill

Directions:
Finely grate rind of 1 mandarin.
Juice 2 mandarins and set aside. Peel and segment the remaining 2 mandarins and set aside.
Melt butter in a non-stick frying pan on medium and add the rind and swirl to combine.
Lightl season fish (optional] and cook the fish for 1-2 mins each side, until golden and cooked through remove fish and drain on kitchen paper. (Keep fish warm].
Reheat butter in pan. Add juice and simmer for 30 secs.
Add mandarin segments and dill, swirl to warm through. Top fish with mandarin and dill Sauce.
Serve with chips and salad.
Fig and Arugula Salad
Category: salad
By Serena123

So simple and so delicious!

Ingredients:
4 cups arugula
8  fresh figs, quartered
¼ cup grated Parmesan cheese
2 tablespoons toasted pine nuts
2 tablespoons honey
2 tablespoons balsamic vinegar

Directions:
Toss arugula, figs, Parmesan cheese, and pine nuts together in a large bowl. Drizzle honey and balsamic vinegar over salad before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 161.7
Fat: 4.1 g
Saturated fat: 1.3 g
Carbohydrates: 30.5 g
Sugars: 26.6 g
Dietary fiber: 3.4 g
Protein: 4.3 g
Cholesterol: 4.4 mg
Sodium: 85.4 mg
Seven Spiced Shark Steaks
Category: seafood
By mcomijohns

Try this recipe for spicy, tangy, and delicious shark!

Ingredients:
3 (8 ounce) shark steaks
¼ cup soy sauce
¼ cup Worcestershire sauce
2 tablespoons onion powder
2 tablespoons garlic salt
2 tablespoons chopped fresh thyme
2 tablespoons ground black pepper
2 tablespoons chili powder

Directions:
Rinse the shark steaks and trim off any skin. Mix together the soy sauce, Worcestershire sauce, onion powder, garlic salt, thyme, black pepper, and chili powder in a small bowl to form a paste. Spread a thin layer of the soy sauce mixture on both sides of each shark steak. Place on a plate and cover. Allow to marinate in the refrigerator at least 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Arrange the shark on a baking sheet. Bake the shark in the preheated oven until cooked completely through, about 40 minutes, turning the steaks over once, about half-way through the cooking time.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 3 steaks

Calories: 374
Fat: 11.4 g
Saturated fat: 2.3 g
Carbohydrates: 16.8 g
Sugars: 4.6 g
Dietary fiber: 3.6 g
Protein: 50.9 g
Cholesterol: 115.9 mg
Sodium: 5286.3 mg
Antipasti Salad With Arugula


Ingredients:
red wine vinegar, fresh thyme, garlic clove, olive oil, chickpeas, provolone cheese, bite-size fresh mozzarella cheese balls, baby arugula

Directions:
In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.
Asparagus With Almond Butter Sauce


Ingredients:
salt, asparagus spears, almond butter, tamari, raw sugar, lemon juice, hot water, salt, pepper

Directions:
Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don’t overcook.
Immediately immerse asparagus in cold water.
In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
Refrigerate for at least a couple of hours.
Infuse love and serve!
Silverbeet Quiche With Cream Cheese Crust


Ingredients:
swiss chard, butter, eggs, heavy whipping cream, romano cheese, garlic cloves, onion, turmeric, all-purpose flour, butter, cream cheese, salt, white pepper

Directions:
Melt butter in cast iron skillet.  Add garlic and onion, diced fine.
Cut stem from chard leaves and chop into small pieces, about 3/4 of an inch long.  Add to butter, et al, in skillet.  Stir fry until translucent.
Chop the green portion of the leaves into bite-sized pieces.  Add to the skillet and cook until wilted.
While you're cooking the chard and onions, mix up the crust: Combine all dry crust ingredients (flour, salt, pepper, Herbs de Provence] in a bowl and combine well.  Cut in butter and cream cheese.  Mix well until it forms a ball and set aside, covered.
Combine remaining ingredients in a bowl (eggs, cream, Romano cheese, turmeric, salt and white pepper] and whisk until well blended.  If the turmeric and other dry seasonings don't want to mix into the eggs, use an electric mixer.
Grease your baking pan (I used a 12x17x2.5 inch deep roasting pan since my original recipe made a LOT] and press the crust into the pan evenly across the bottom.  If you want to go up the sides of the pan, do.  If you don't, don't.  Just make sure the sides are well-greased no matter which you do.
Turn your oven to 350 degrees.  Pour the filling into the baking pan and bake at 350 until all the eggs are set.  If you want to, you can sprinkle more cheese on top right before baking.
Sinful Spuds


Ingredients:
baking potatoes, seasoning salt, fresh ground black pepper, butter, margarine, sour cream, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Scrub potatoes well and pat dry; dice (unpeeled-- don't you just love it?!?] into a 9" x 13" casserole dish.
If preparing a smaller amount, be sure to use a smaller baking dish; the potatoes should form a fairly'solid' layer on the bottom of the dish.
Sprinkle generously with seasoned salt and several grinds of black pepper, tossing several times as seasonings are added so that potatoes are evenly coated.
Cut butter into thin slivers and dot evenly over top of potatoes.
Note: The original recipe called for a whole stick of butter, but I find that makes it greasy-- using 4-5 tablespoons will provide enough to prevent sticking but not overdo.
Cover dish with foil and bake for 1 hour, or until potatoes are tender.
Combine sour cream and ranch dressing mix, stirring well.
Remove potatoes from oven when done; spread sour cream mixture evenly over all.
Sprinkle evenly with grated cheese; return to oven, uncovered, for 5-10 minutes, until cheese melts.
Instant Pot® Galbi (Korean-Style Short Ribs)
Category: world-cuisine
By fabeveryday

This version of delicious Korean beef short ribs dish for your Instant Pot® or other multi-cooker pressure cooker will have the ribs falling off the bone! Soaking the ribs first is the traditional method. I recommend soaking for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour. If you don't have an Asian pear, an apple will do as a substitute. Serve over white rice.

Ingredients:
3 pounds beef short ribs
1  Asian pear - peeled, cored, and coarsely chopped
1 small onion, chopped
4 cloves garlic, chopped
½ tablespoon peeled and coarsely chopped fresh ginger
1 cup low-sodium soy sauce, divided
¼ cup rice wine
¼ cup water
¼ cup brown sugar
2 tablespoons sesame oil, divided
½ teaspoon ground black pepper
2  carrots, peeled and cut in chunks
5  radishes, peeled and cut into chunks
¼ cup white sugar
½ bunch green onions, chopped, or to taste
1 tablespoon sesame seeds, or to taste

Directions:
Soak ribs in a large bowl of water for 1 hour. Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; puree until smooth. Transfer mixture to a mixing bowl. Add 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper and mix to create the sauce. Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot®) and add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside. Select the Saute function on your Instant Pot®. Stir in remaining soy sauce, remaining sesame oil, and white sugar. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot to get nice and saucy. Garnish ribs and vegetables with green onions and sesame seeds.

Prep time: 20 mins
Cook time: 55 mins
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 656.6
Fat: 47.1 g
Saturated fat: 18.4 g
Carbohydrates: 30.6 g
Sugars: 21.2 g
Dietary fiber: 3.1 g
Protein: 25.2 g
Cholesterol: 93.2 mg
Sodium: 1588.5 mg
Mesquite Marinated Flank Steak


Ingredients:
"water"

Directions:
Mix Marinade Mix, oil and water in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium heat 6 to 8 minutes per side or until desired doneness.
Lemon Poppy Seed Noodles


Ingredients:
poppy seeds, unsalted butter, fresh lemon zest, fresh chives

Directions:
Cook noodles as directed on package.
While noodles are cooking, lightly toast poppy seeds in a dry small skillet over moderately low heat, stirring, until just fragrant, about 2 minutes.
Reserve 1/2 cup cooking water and drain noodles in a colander.
Add butter and zest to warm pot and swirl until melted.
Add noodles and toss, adding enough of reserved cooking water to keep noodles moist, then stir in poppy seeds, chives, salt and pepper to taste.
Pork Chops & Bacon Caramelized Onion Jam With Alfredo Potato


Ingredients:
sweet onions, bacon, canola oil, sherry wine, fresh Italian parsley, alfredo sauce

Directions:
Pork Chops and Bacon Caramelized Onion Jam:
Cut onions, and then bacon, into large 2-inch chunks (wash hands].
Preheat large nonstick sauté pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F Remove pork from pan.
Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium.
Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium]. Serve.
Nutritional Information: CALORIES (per 1/4 recipe] 390kcal; FAT 21g; CHOL 105mg; SODIUM 820mg; CARB 11g; FIBER 1g; PROTEIN 34g; VIT A 0%; VIT C 6%; CALC 4%; IRON 6%.
Alfredo Potatoes:
Preheat oven to 425°F Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden.
Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve. (Makes 6 servings.].
Nutritional Information: CALORIES (per 1/6 recipe] 230kcal; FAT 18g; CHOL 35mg; SODIUM 880mg; CARB 16g; FIBER 1g; PROTEIN 3g; VIT A 10%; VIT C 15%; CALC 4%; IRON 0%.
Candied Sweet Potatoes


Ingredients:
sweet potatoes, brown sugar, water, butter

Directions:
Bake potatoes in a 400 degree oven for 45 minutes, turning them over after 30 minutes. The potatoes should be taken out of the oven before they are fully cooked.
Allow to cool until you can peel potatoes and slice in half lengthwise. Place them in a baking pan in a single layer.
In a small saucepan, heat brown sugar and water, stirring constantly until it boils for 3 minutes. Add butter and stir until melted.
Pour syrup over potatoes.
Bake for 35 minutes in 325 degree oven, turning potatoes often in the syrup.
Orange-Sesame Noodles With Grilled Shrimp


Ingredients:
tamari, soy sauce, peanut butter, ginger, orange zest, ground cayenne pepper, spaghetti, snow peas, carrot, large shrimp

Directions:
Combine first 7 ingredients in a large bowl.
Boil noodles according to package directions. Before draining, add snow peas and carrot. Let cook 30 seconds.
Drain pasta, peas, and carrot, and toss immediately with orange juice mixture. Set aside.
Brush shrimp with sesame oil, and grill over medium-hot coals 3 to 5 minutes.
Arrange pasta on serving plates, and top with shrimp.
Huli Huli Chicken
Category: meat-and-poultry
By Mama Smith

'Huli Huli Chicken' (turn, turn) was invented by Ernest Morgado when he cooked teriyaki chicken for a group of farmers in 1955. This has been a Hawaiian staple with sticky rice ever since. This is my family's version of Huli Huli Chicken. Use aji mirin (sweet rice wine) in place of sherry if desired.

Ingredients:
2 (3 pound) chickens, each cut into 8 pieces
1 cup unsweetened pineapple juice
½ cup soy sauce
½ cup brown sugar
⅓ cup ketchup
¼ cup sherry
1 (2 inch) piece fresh ginger, crushed
3 cloves garlic, crushed
4  green onions, chopped
¼ teaspoon dry mustard

Directions:
Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight. Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C). Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan. Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning.  An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 4 hrs 45 mins
Yields: 8 servings

Calories: 526.8
Fat: 25.8 g
Saturated fat: 7.2 g
Carbohydrates: 23.6 g
Sugars: 19.3 g
Dietary fiber: 0.5 g
Protein: 47.5 g
Cholesterol: 145.5 mg
Sodium: 1204 mg
Easy Muffuletta Pizza


Ingredients:
celery, garlic clove, extra virgin olive oil, deli ham, monterey jack cheese, warm water, warm water, olive oil, granulated sugar, salt, milk, bread flour, active dry yeast

Directions:
Combine all olive salad mix ingredients (first 7] in food processor and pulse a couple of times until combined but not mushy.  If you don't have a processor, chop the first 5 ingredients fine.
NOTE:  You can use Italian Salad dressing in the place of the oil & dry mix if preferred, just add 3-4 tablespoons to mix before processing.
Put in airtight container & refrigerate for at least 6 hours or over night.  This enhances the flavors.
To make the crust: (Recipe makes 2-10" crusts or 1-16" crust].
Mix yeast in warm water and let stand for 5 minutes.  While waiting, combine flour, salt, & sugar, mix.  Make a well in the center of flour, add oil and then yeast mixture.  Mix until easy to work with by hand.  Knead until elastic in texture, about 3 minutes.  Place in oiled bowl, drizzle top of crust with a bit more oil & spread evenly.  Cover with plastic and let rise in warm place for about an hour.
I prefer using the bread machine, follow your machine instructions.  Use the pizza dough setting.  Once done, add a pinch of flour if needed, kneed once or twice on floured surface then place in lightly oiled bowl.  (Same as above].
Once dough has risen, preheat oven to 450°.  Roll out on lightly floured surface to desired size.  Place on lightly oiled pan or wooden peel sprinkled with corn meal if baking on preheated stone.  Spread on olive mix, ham, cheese, & salami.  Bake for 8-10 minutes, or until crust is golden brown & center is bubbly.  Let sit for about 5 minutes before slicing.
Kasoori Murg Makhani


Ingredients:
chicken breasts, onions, yoghurt, garlic flakes, ginger, green chili, tomatoes, kashmiri chili powder, turmeric powder, garam masala powder, coriander powder, salt, dried fenugreek leaves

Directions:
Finely chop the onions, finely grate or puree together the ginger and garlic, grate finely or puree the tomatoes, beat the yogurt and set aside all of these.
Cut the chicken breast into bite size pieces and set aside.
In a thick bottomed pan heat 2 tbsp oil, (you may adjust the amount of oil according to the quantity of onions- we need to saute the onions till they are golden brown] Add the onions and saute till golden brown.
now add the beaten yogurt and stir continuously to avoid curdling of the yogurt. stir till the liquid is evaporated and isn't runny anymore.
At this point add the ginger garlic paste, and all the masala powders and salt and keep stirring on low flame for a minute or so.
Now stir in the tomato puree and cook till oil separates from sauce.
Stir in the chicken cubes and cover and cook till well done.
Finish off with crushed kasoori methi (toasting the leaves lightly on a griddle helps in bringing out the flavours and assists in proper crushing between your palms].
If you find the curry a bit too tangy add a few grains of sugar and some cream to balance it off.
Adjust the consistency accordingly. Viz. For breads you would want the curry to be thicker while for rice items a more runny gravy would be more apt.
Red Pepper Cream Sauce
Category: side-dish
By MrsHuey10

The delicious sauce is always a hit! Serve it with your favorite raviolis.

Ingredients:
2  red bell peppers, cut into chunks
2 cups heavy cream
1 teaspoon paprika
1 tablespoon lemon juice
¾ teaspoon salt
⅛ teaspoon ground white pepper
1 pinch cayenne pepper

Directions:
Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper. Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 2 cups

Calories: 216
Fat: 22.1 g
Saturated fat: 13.7 g
Carbohydrates: 3.8 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Cholesterol: 81.5 mg
Sodium: 241.9 mg
Inside-Out Cheese Sliders - Clean Eating


Ingredients:
ground beef, sea salt, pepper, reduced-fat cheddar cheese, honey

Directions:
Place oven rack 6 to 7 inches from broiler and preheat to high. Cover a baking sheet or broiler pan with foil. In a large bowl, combine beef, salt and pepper. Divide meat into 8 equal balls, about 2 inches in diameter. Divide cheese into 8 equal portions.
With your thumb, make an indentation in 1 of the meatballs and insert a portion of cheese cubes. Push the edges of the meatball over the indentation to completely cover the cheese (this prevents the cheese from leaking out during cooking], then flatten the meatball into a 1/2-3/4-inch-thick patty; place on prepared baking sheet. Repeat with remaining meatballs and portions of cheese.
Broil until tops of patties are deeply browned, 6 to 7 minutes. Flip and broil until the second side is browned and patties are firm to the touch with no pink remaining in the center, about 5 more minutes (internal temperature should read 160° on an instant-read thermometer].
In a small bowl, stir together mustard and honey. To serve, split open each roll and spread on 1 tsp mustard mixture. Top with 1 patty and spinach leaves, dividing equally among all sliders.
OPTION: If you prefer to cook the sliders in a skillet rather than the broiler, mist the skillet with olive oil cooking spray and cook the burgers in 2 batches over medium heat for 5 to 6 minutes per side. By cooking in batches you eliminate overcrowding the pan, which would cause the patties to steam instead of developing a flavorful golden exterior.
Yorkshire Pudding


Ingredients:
plain flour, milk, salt, eggs

Directions:
Sieve flour into a bowl., Add Salt., Whisk eggs and add to bowl of flour., Whisk mixture while incorporating milk a little at a time., Pour into a large cup with spout., Add a tbsp of fat to each hole in a muffin pan., Put in the oven on high to head it up., Remove from oven and pour in the mixture., Back in the oven and lower heat to 230°C., Take out when they pop-out golden brown., Serve.
Grilled Potato Wedges
Category: side-dish
By Gypsy Girl

We just started cooking with a 30-inch gas grill after decades of using a Weber® charcoal grill. While we still use the charcoal grill, the extra space allotted to us on the gas grill has made us really branch out with different sides. I created this one knowing we could put the potatoes directly on the grill and not have to make a foil packet to make it fit!

Ingredients:
¼ cup olive oil
1 large clove garlic, peeled and crushed
2 tablespoons chopped fresh rosemary, or more to taste
2 tablespoons chopped fresh thyme, or more to taste
4  Idaho potatoes, each cut into 8 wedges
1 teaspoon garlic salt
freshly ground black pepper to taste

Directions:
Combine olive oil, crushed garlic, chopped rosemary, and chopped thyme in a covered container; let stand for 2 hours or longer. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Put potatoes in a large saucepan and pour in enough salted water to cover; bring to a boil; cook over medium-high heat until mostly tender, 8 to 9 minutes. Drain potatoes and transfer to a bowl. Remove garlic from the olive oil mixture and discard. Pour oil over potatoes, sprinkle with garlic salt and black pepper, and toss to coat. Place potatoes skin-side down on the grill over direct heat; reserve remaining oil. Grill for 10 minutes; move potatoes to indirect heat until completely cooked, 5 to 10 minutes. Transfer to a serving bowl and drizzle remaining oil over potatoes.

Prep time: 10 mins
Cook time: 28 mins
Total time: 2 hrs 38 mins
Yields: 32 wedges

Calories: 144.4
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 19.2 g
Sugars: 0.8 g
Dietary fiber: 2.5 g
Protein: 2.3 g
Sodium: 233.4 mg
Pesto Tilapia


Ingredients:
flounder fillets, cod fish fillets, pesto sauce, diced tomatoes, mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Place foil on a cookie sheet. Place fish on the foil and season to taste with salt and pepper.
Top with pesto, tomatoes and then cheese (in order].
Bake for 12-15 minutes or until fish flakes with fork.
*Note: I don't care for pesto except in this recipe.  To prevent wasting the rest of the pesto in the jar, I make one recipe for dinner and freeze the ingredients to have another day.  Just place each of the ingredients (except salt & pepper] in its own quart-size freezer bag, then place all in a gallon-size freezer bag along with directions and freeze.  When ready to make, just thaw completely and follow the above directions to prepare.