xiaoxl/recipe_data huggingface dataset:
Chipotle Copycat Cilantro Lime Rice


Ingredients:
water, bay leaf, kosher salt, canola oil, cilantro, fresh lime juice, fresh lemon juice

Directions:
In a medium saucepan over high heat bring water to a boil. Add rice, bay leaf and salt.  Stir to coat rice. Return to a boil. Once it is a full rolling boil, reduce to simmer and cover for 15 minutes.  Remove from heat, leave covered for 5 minutes.
Remove bay leaf. Fluff rice with a fork, add the oil, cilantro, and juices. Stir to combine.
Classic Candied Sweet Potatoes
Category: side-dish
By MICHELLERENE

This is the classic sweet potato recipe that my grandmother serves each year for Thanksgiving and Christmas. It's very simple, yet each time I make it people rave and ask for the recipe. Embarrassingly simple & quite delicious!

Ingredients:
6  yellow-fleshed sweet potatoes
½ cup butter
1 cup packed brown sugar
½ cup water
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place whole sweet potatoes in a steamer over a couple of inches of boiling water, and cover. Cook until tender, about 30 minutes. Drain and cool. Peel, and slice sweet potatoes lengthwise into 1/2 inch slices.  Place in a 9x13 inch baking dish. In a small saucepan over medium heat, melt butter, brown sugar, water and salt.  When the sauce is bubbly and sugar is dissolved, pour over potatoes. Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.

Prep time: 15 mins
Cook time: 1 hr 35 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 294
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 47.2 g
Sugars: 33 g
Dietary fiber: 3.2 g
Protein: 2.1 g
Cholesterol: 30.5 mg
Sodium: 415.2 mg
Grilled Spatchcocked Greek Chicken
Category: world-cuisine
By Soup Loving Nicole

Speed up cook time on a whole chicken by spatchcocking it. It is simple to do and only requires a sharp pair of kitchen shears and 5 minutes of your time. Grilling over indirect heat keeps the bird moist.

Ingredients:
1 cup extra virgin olive oil
¼ cup lemon juice
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
2 teaspoons minced fresh rosemary
1 teaspoon dried tarragon
1 (4.5 pound) whole chicken, spatchcocked
salt and ground black pepper to taste

Directions:
Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper. Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes. Drizzle reserved oil mixture over the chicken. Carve and serve.

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

Calories: 1213.4
Fat: 115.3 g
Saturated fat: 27.1 g
Carbohydrates: 1.8 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 39.3 g
Cholesterol: 158.9 mg
Sodium: 151 mg
Herb-Baked Chicken


Ingredients:
boneless skinless chicken breasts, salt, black pepper, oregano, ground rosemary

Directions:
Place chicken pieces in baking dish sprayed with non-stick spray., Mix salt, pepper and other seasonings in a small bowl., Brush chicken with oil and sprinkle with seasoning mix., Bake at 450 degrees for 30 to 35 minutes.
Cinnamon Spiced Fried Tomatoes


Ingredients:
tomatoes, all-purpose flour, cinnamon, ground cumin, kosher salt, olive oil

Directions:
Cut the tomatoes in half and gently squeeze out and discard the seeds. This step is unnecesary if using Roma or plum tomatoes. Cut the tomatoes into thick slices.
Mix the flour, cinnamon, cumin, and salt on a plate. Dredge the tomato slices in this mixture, turning to coat both sides of each piece.
Place a heavy skillet over medium heat for a couple minutes. When skillet is hot, add the oil, wait for about 10 seconds, then swirl to coat the pan.
Fry the coated tomato slices in the hot oil on both sides until crisp, a minute or two on each side. Don't let them burn!
Move the fried tomatoes to a plate and wait for 3-5 miutes before serving, as the juices inside will be very hot. Pass the kosher salt at the table and enjoy!
Bruschetta With Tomatoes and Basil


Ingredients:
garlic cloves, olive oil, mozzarella cheese, tomatoes, basil leaves, salt, black pepper

Directions:
Grill or broil bread until until golden brown on both sides., Remove from heat and rub both sides with large garlic cloves, halved., Brush with olive oil., Combine the tomatoes, basil, salt, and pepper., Place tomato mixture on top of bread.
Delicious and Easy Herbed Garlic Bread


Ingredients:
butter, thyme, rosemary, oregano, basil, garlic cloves, parmesan cheese, parsley

Directions:
Place first 5 ingredients in small saucepan and warm over low heat until butter is melted.
Slice bread.
GENEROUSLY brush herbed butter on each slice.
Sprinkle with minced garlic, Parmesan cheese, and parsley.
Place in very hot oven or broiler for a few minutes until slightly browned.
Enjoy!
Jezebel Sauce
Category: appetizers-and-snacks
By LORIELEECOOPER

This sauce is a sweet surprise to the palate. It is an unusual combination, but my guests have raved about it. Served over crackers with cream cheese, it makes a wonderful appetizer.

Ingredients:
1 (10 ounce) jar apple jelly
1 (10 ounce) jar pineapple fruit preserves
1 (8 ounce) jar prepared horseradish
1 tablespoon ground dry mustard
1 teaspoon cracked black pepper

Directions:
In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 3 cups

Calories: 68.3
Fat: 0.2 g
Carbohydrates: 16.8 g
Sugars: 13.4 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 33.1 mg
Adzuki Bean, Brown Rice Barley Salad


Ingredients:
adzuki beans, cooked brown rice, pearl barley, lime, fresh ginger, garlic clove, sugar, coriander powder, flax seed oil, green onions, carrot, sesame seeds, fresh cilantro

Directions:
Soak the beans overnight in plenty of water.  When ready to cook, rinse and drain them from their soaking liquid.  Place into a medium pot with plenty of water and bring to a boil.  Cover (ajar], reduce to medium simmer and allow to cook for about 50 minutes.  Freshness of the beans makes a difference, yours might not take as long so check along the way.  Set the timer for 20 minutes.  Make your rice at same time if need be.
20 Minutes into the beans cooking, add the 1/4 cup of barley.  If you are worried about the colour from the beans staining the barley, then cook it separately.
While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
Once the beans & barley are cooked, drain then cool them off well in cold water, drain again.  Do same with your rice if need be.
Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.
Meat & Green Bean Casserole


Ingredients:
onion, ground beef, frozen green beans, potatoes, milk, egg, salt, pepper

Directions:
Preheat oven to 350°F
In large skillet, saute onions in a little oil.
Add ground beef and salt and pepper to taste and brown the beef.
Add drained beans and tomato soup.
Pour into 9x13 baking dish.
While beef is browning, boil and mash the potatoes with milk, egg, salt & pepper.
Make small piles on top of meat mixture.
Bake uncovered for 30 minutes.
French Press Cold Brew
Category: drinks
By gem

If you're wondering how to make cold brew coffee at home, try this easy recipe with the perfect coffee-to-water ratio. I prefer to drink the cold brew with unsweetened soy milk.

Ingredients:
4 ounces coarsely ground coffee beans
2 cups filtered water, at room temperature

Directions:
Pour ground coffee into a French press and add water. Place plunger lid on top and press the plunger down 1 to 2 inches to make sure all coffee grounds are fully submerged; do not press all the way down. Let coffee steep at room temperature for 16 to 18 hours. Strain coffee through a coffee filter in a small strainer. Transfer to an airtight bottle or jar and keep in the fridge for up to a week. To serve, fill a glass with ice, and add equal parts of cold brew and water or milk.

Prep time: 5 mins
Total time: 16 hrs 5 mins
Yields: 2 cups

Calories: 11.3
Carbohydrates: 2.3 g
Protein: 0.6 g
Sodium: 18.4 mg
Sirloin Roast Beef With an Aztec Flair


Ingredients:
coarse salt, fresh coarse ground black pepper, chili pepper, honey, olive oil, Dijon mustard, red wine, red wine, beef broth, honey, bittersweet chocolate

Directions:
Rub the salt and pepper all over the piece of meat.  Give it a good massage, it's had a hard day.
Mix the rest of the ingredients into a marinade.  Place the meat in the marinade and let it soak for 2 hours.
Preheat the oven to 250 degrees centigrade.
Place a heavy pan over high heat for at least 7 minutes, until it begins to smoke.  Add the olive oil.
Sear the meat on each side.
Place the meat in the oven for 7-12 minutes depending on your preference of doneness.
Prepare the sauce:
Using the same pan in which the meat was seared, add the leftover marinade, red wine, honey and broth.  Scrape the bottom and then let the sauce boil until it has been reduced to 1/3 of its original volume.  This should take about 12 minutes or so.
Turn off the heat and add the chocolate.  Mix well.
Putting it all together:
Take the meat out of the oven and let it rest for about 7 minutes to allow the juices to redistribute.  Slice into serving pieces.
Drizzle with the sauce and serve.
Coconut Smoothie


Ingredients:
coconut milk, coconut oil, flax seed, pure vanilla extract, stevia powder

Directions:
Place all ingredients in a blender on high speed until well combined., You may add more or less ice, depending on how cold you like a smoothie.
Sweet and Sour Sauce “Chinese Restaurant Style”


Ingredients:
cornstarch, chicken broth, ketchup, rice wine, amaretto liqueur, soy sauce, Thai fish sauce, rice vinegar, gingerroot, granulated sugar, light brown sugar

Directions:
In a medium  size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches  Serve hot over favorite entree or side dish.
Cook’s Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon “Clear Jel” (cook type] in place of the cornstarch. (Can be purchased on Ebay.com].
For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer’s  directions] and place a hot sterilized lid and rim on each jar, screw on “finger tight” and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
In the morning, wash and dry jars, then label and date them.
Makes 2 cups, or 1 pint = 2 x 1/2 pints.
Pineapple/teriyaki Sauce


Ingredients:
pineapple chunks, garlic cloves, ginger, soy sauce, mirin, red chili pepper, brown sugar

Directions:
Mix all ingredients in a heavy sauce pan.
Simmer for 5 minutes.
While simmering use the immersion blender to blend.  It thickens up without any thickening agent.
Pear Muffins


Ingredients:
unbleached all-purpose flour, oats, baking powder, cinnamon, nutmeg, salt, honey, unsalted butter, eggs, honey

Directions:
Put the rack in the middle of the oven.  Preheat at 350°F  Grease 12 muffin tins or use paper cup.
Drain pears, reserve the juice and cut the pears in dice.  You should have 3/4 cup of juice, if not add water to have 3/4 cup liquid.
In a large bowl, mix dry ingredients.  Set aside.
In another bowl, mix honey and butter with a whisk.  Incorporate the eggs, pear juice and pears.  Pour on the dry ingredients and stir delicately with a fork just enough to wet the flour.
Distribute the dough in the muffin tins.  Sprinkle with almonds and put a dash of honey on top.
Cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean.  Unmold and let cool on a rack.
Instant Pot Lemon Chicken Orzo Soup


Ingredients:
chicken, garlic cloves, onion, carrots, celery, chicken broth, bay leaf, orzo pasta, rosemary, frozen spinach, heavy cream, parmesan cheese

Directions:
1.	Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
2.	Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
3.	Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
4.	Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
5.	When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
6.	Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
7.	Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
Notes.
If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
Cooking time does not include the time needs to reheat and cool down the Instant Pot.
Grilled Vegetable Tortilla Roll With Roasted Jalapeno Mayonnaise


Ingredients:
zucchini, carrots, tomatoes, white wine, olive oil, fresh herb, red onion, garlic clove, mayonnaise, Dijon mustard, lemon juice, flour tortillas, cilantro

Directions:
Combine herb oil ingredients.  (This is an excellent marinate for meats and fish].
Combine mayo ingredients in food processor. Blend until smooth.  This can be done ahead.  (This is wonderful condiment for sandwiches].
Slice vegetables for filling very thinly lengthwise.
Marinate vegetables in herb oil for at least two hours.  Grill until done.
Spread some the flavored mayo on warmed tortillas.  Distribute grilled veggies on tortillas evenly and roll up tightly.  Trim ends.  Cut on the bias into thirds.
Place some the mayo in squeeze bottle and draw lines on plate.  Drizzle some herb oil (very small amount] on plate.  Stand up tortillas on their ends on decorated plate.  Sprinkle with chopped cilantro.
Cranberry Maple Walnut Granola


Ingredients:
golden brown sugar, maple syrup, vanilla extract, cinnamon, allspice, oats, walnuts, cranberries

Directions:
Preheat 325 degrees.
position rack in bottom third of oven.
Spray a large jelly roll pan with non stick cooking spray.
Stir 1/2 cup sugar and syrup in heavy small saucepan over low heat until sugar dissolves,occasionlly brush down sides with wet pasty brush.
Pour into large bowl,cool to luke warm.
Whisk in egg whites, extracts and spices.
Add oats,nuts and remaining quarter cup of sugar,mix well.
Spread mix in even layer on jelly roll.
Bake 35 minutes.
Using spatula turn granola over-bottom will be browned.
Bake 10 minutes.
Sprinkle cranberries over and continue to bake 10 more minutes or till dry.
Cool completely in pan.
Enjoy.
Halloween Cookie Bark


Ingredients:
"white chocolate bark"

Directions:
Line a large jelly roll pan, or cookie sheet with waxed paper. Coat the waxed paper with a non-stick spray, or you can also lightly oil it. Set aside.
Add the cookies into a large zip lock bag and zip it shut. Using your hands, crush the bag until cookies are broken into corse pieces. Set aside.
In a microwave safe glass bowl, melt one package of the white bark.
Remove the melted bowl of bark from the microwave, and stir in the orange food coloring to the desired shade of orange you want, and then add the broken cookie pieces.
Pour mixture into prepared pan; spreading it evenly over the entire pan. Refrigerate until solid. (Can take 10 minutes more or less].
Remove bark from pan onto a large cutting board and peel off wax paper. Break the cookie bark into pieces. Store in an airtight container.
Nutella S'mores


Ingredients:
graham crackers, marshmallows

Directions:
First, spread each cracker with nutella, using 1 TBSP two halves.
Either roast marshmallows over a fire, stove, or cook in microwave for about 15 seconds.
Place marshmallow on graham cracker that is spread with nutella and top with another.
Sous Vide Butter-Poached Lobster Tails
Category: seafood
By Bren

Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.

Ingredients:
2 (6 ounce) lobster tails
2 slices  lemon, plus more for garnish
2 teaspoons butter
1 pinch dried parsley
1 pinch granulated garlic

Directions:
Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes. Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out. Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag. Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed. When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 lobster tails

Calories: 196.1
Fat: 8.1 g
Saturated fat: 4.7 g
Carbohydrates: 3.7 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 26.8 g
Cholesterol: 112 mg
Sodium: 553 mg
Gingerbread Chiffon Sponge Cake


Ingredients:
plain flour, baking soda, ground ginger, eggs, sugar, butter, black treacle, rum, evaporated milk, sugar, cream of tartar

Directions:
Grease and line a 9x5 loaf tin. Preheat oven to 180°C.
Sieve flour, ginger, soda together and set aside.
Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix.
In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form.
Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean.
Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.
Old Fashioned Maple Pancakes


Ingredients:
all-purpose flour, baking powder, salt, maple syrup, milk, olive oil, eggs, cinnamon, brown sugar

Directions:
Sift dry ingredients together.
stir wet ingredients together.
combine all ingredients.
Heat and oil pan on Medium-High heat.
pour 1/4 cup of mixture at a time, repeat until you have used all of the ingredients.
Creamy Parmesan Polenta


Ingredients:
water, yellow cornmeal, low sodium chicken broth, parmesan cheese, butter

Directions:
Combine water and cornmeal in small bowl. Bring broth to boil in heavy large saucepan. Gradually add cornmeal mixture, stirring until well blended.
Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper. Transfer polenta to serving bowl.
Sprinkle remaining 1/2 cup cheese over.
FRESH VEGGIE GUMBO


Ingredients:
fresh corn, eggplants, okra, cherry tomatoes, grape tomatoes, red bell pepper, celery, sweet onion, butter, all-purpose flour, salt, dry white wine, olive oil

Directions:
cut corn off the cobs and saute for 3 minutes in olive oil.
add eggplant and saute 2 minutes more.
add vegetable stock and the okra and saute for 2 minutes.
add tomatoes and turn heat to low.
in a black skillet, melt butter over medium high heat and add flour stirring constantly for 10 minutes until thick and bubbly,  DO NOT BURN.
celery, onion and peppers and saute until slightly soft and onions are transparant.
add salt and creole seasoning and transfer to a soup pot.
add 1- 2 cups water and the sauteed veggies and the creole sauce
bring to a boil then reduce heat to simmer for 10 minutes.
add 3/4 cups white wine and simmer 5 minutes longer.
Serve in large bowls over rice with crusty french bread slices.
Easy Tropical Treat Cake


Ingredients:
orange, banana, raisins, flour, baking soda, cinnamon, salt, margarine, granulated sugar, eggs, buttermilk, vanilla

Directions:
Preheat oven to 350°F Grease a 9 inch square cake pan.
Peel and cut orange into pieces; remove seeds. Combine orange, banana and raisins in food processor and chop coarsely. Combine flour, baking soda, cinnamon and salt.
Cream together margarine, sugar and eggs in large bowl on high speed of electric mixer until light and creamy. Add fruit mixture. Add dry ingredients alternately with buttermilk and vanilla, mixing lightly after each addition. Spread batter evenly in prepared pan.
Bake for 50 to 55 minutes or until toothpick inserted in center comes out clean.
Grilled Trout With Cashew and Garlic Butter


Ingredients:
butter, cashew nuts, garlic cloves, parsley

Directions:
Preheat hot grill or barbecue.  Slash skins of fish deeply three times on each side to let the heat permeate the flesh.  Remove the heads if you like.
Brush the fish lightly with oil, and season with salt and pepper both inside and out.
Cook under grill or on barbecue for 4 minutes on each side, or until the skin is browned and the flesh feels firm.
Melt the butter in a wide shallow pan, and fry the nuts quickly until toasted.  Add the garlic and parsley, and fry the mixture briefly until the parsley darkens slightly.
Add the lemon juice with more salt and pepper to taste and heat through.
Put each trout on a warm serving plate, and spoon over cashew and garlic butter.
Papaya  Cooler


Ingredients:
papaya nectar, strawberry

Directions:
"Put all ingredients into a blender and mix until ice is chopped and it is like a smoothie!"
Kitchen Princess Christmas Cookies


Ingredients:
flour, sugar, egg, butter

Directions:
Soften the butter at room temperature and crush it in a bowl with a wooden spoon. Add sugar and stir more.
Add the egg and mix.
Sieve the flour into the mix and stir. It is ready when the white flour chunks are gone.
Wrap the mix in saran wrap and put it in the refrigerator for over 30 to 35 minutes.
Pour some flour on a cutting board and put the mix from step 4 onto it and flatten the mix with a rolling pin.
Cut out pieces using cookie cutters.
Lay out on cookie sheet covered with wax paper and bake in the oven at 350 degrees Fahrenheit for 12 to 13 minutes. After it is baked, let the cookies cool.
Real Kool Cupcakes


Ingredients:
regular margarine, sugar, eggs, all-purpose flour, baking powder, vanilla, milk

Directions:
Preheat oven to 350°F., In a large bowl, beat margarine well., Add 1 1/2 cup sugar and beat until light and fluffy.  Do not underbeat., Combine Kool-Aid and remaining sugar., Beat into margarine mixture., Beat in eggs one at a time, beating thoroughly after each addition., Beat in vanilla., Beat in baking powder., Mix in flour and milk alternately until just combined.  Do not overbeat., Fill greased and floured baking tins about 2/3 full.  Do not overfill., Bake for 25-30 minutes, or until tester comes out clean., Cool on racks and frost as desired.