xiaoxl/recipe_data huggingface dataset:
Marinated Green Beans with Olives, Tomatoes, and Feta
Category: side-dish
By Lynne23235

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Ingredients:
2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2  tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

Directions:
Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish. Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated.  Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 3 hrs 40 mins
Yields: 10 servings

Calories: 183.3
Fat: 14 g
Saturated fat: 4.6 g
Carbohydrates: 10.6 g
Sugars: 3 g
Dietary fiber: 3.6 g
Protein: 5.5 g
Cholesterol: 20.2 mg
Sodium: 596.9 mg
The Realtor's Emerald Isle Creamy Horseradish Salad Dressing


Ingredients:
buttermilk, mayonnaise, scallion, fresh basil, fresh parsley, fresh lemon juice, horseradish

Directions:
In a blender or food processor combine buttermilk, mayonnaise, scallions, basil, parsley, lemon juice and horseradish. Blend well until smooth. Add salt and pepper to taste, process briefly to blend flavors.
Serve on salad of fresh mixed greens.
Quick and Easy No Bake Chocolate Cookies


Ingredients:
sugar, milk, margarine, creamy peanut butter, vanilla, quick oats

Directions:
Mix first four ingredients., Bring to a boil, boil 1 minute., Remove from heat and add vanilla and peanut butter., Stir until well blended., Stir in oatmeal., Drop by spoonfuls onto waxed paper., Store in refrigerator or freezer.
Low Sodium Pizza


Ingredients:
Hunt's no-salt-added tomato paste, no-salt-added tomato sauce, garlic powder, onion powder, oregano, basil, black pepper, white bread flour, dry yeast, sugar, olive oil, warm water, margarine, garlic powder, mozzarella cheese, crushed red pepper flakes

Directions:
In a small pot, mix together sauce ingredients.
Simmer on low for 15 minutes, stirring occasionally.
Remove sauce from heat and set aside to cool.
Shred cheese, prepare vegetable and meat toppings, and set aside.
Spray pizza pan with non stick cooking spray, and set aside.
Stir yeast and sugar into warm water. Let sit for 8 minutes. Mixture should start to foam slightly.
In a large mixing bowl, add flour, olive oil, and yeast mixture.
Mix until blended. In order to keep the mixture dry or moist enough to work with, you may need to add flour or water,.
Once mixed well, form into a ball.
On a floured surface, pick dough ball up and throw down hard several times.
With floured hands (using as little flour as possible] kneed for 2 minutes.
Place dough in center of pizza pan.
Using the palm of your hand, press dough out to edges of pan.
Thumb print outside edge of crust.
Place pan in preheated 425 º F oven for 10 minutes, then remove.
In a small bowl mix melted margarine and small amount of Garlic powder.
Brush margarine and garlic mixture on outside edge of crust.
Spread sauce, sprinkle crushed red pepper flakes, then add shredded cheese, and toppings of your choice to pizza.
Bake in pre-heated oven at 425º F for 20 to 25 minutes.
Divine Chocolate Truffles


Ingredients:
chocolate, butter

Directions:
Crush the digestive biscuits into crumbs (Putting it into a small plastic bag and hitting it with a rolling pin works best].
Break the chocolate into small pieces and put into a microwaveable bowl.
Put the bowl into a saucepan about halfway full of water depending how big the bowl is (The bowl and water shouldn't touch each other] and heat until melted.
Mix in the butter and crushed biscuits.
Leave mixture in the fridge for 10 minutes.
Take a teaspoonful of the mixture and roll it into a ball shape with your hands.
To make it look more truffley roll it in cocoa powder or chocolate sprinkles.
Enjoy!
Slow Cooker Mexican Stew (Zwt-8)


Ingredients:
lean ground beef, onion, kidney beans, pinto beans, yellow hominy, whole kernel corn, diced tomatoes, water

Directions:
In a lrg skillet over med-high heat, cook onion & ground beef until meat is browned & onion is soft (about 10-15 min]. Drain of any rendered fat & add the mixture to the slow cooker. Then pour the remaining ingredients on top (Do not drain any liquid from the cans] & stir well.
You're done & the slow cooker does the rest. Cook on High for 6 hours or Low for 10 hours. Serving w/cheddar cheese, sour cream, avocado, corn chips or cilantro was suggested.
Chopped Salad with Buttermilk Dressing
Category: salad
By Allrecipes Magazine

Creamy dressing and fresh garden veggies add up to more than the sum of their parts in this crunchy, craveable salad. This Allrecipes Magazine recipe is based on Whole Plant Chopped Salad. Cover dressing and refrigerate for up to 1 week.

Ingredients:
2 tablespoons buttermilk
2 tablespoons sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon minced celery
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
½ teaspoon Dijon mustard
¼ teaspoon onion powder
¼ teaspoon salt, or more to taste
¼ teaspoon freshly ground black pepper, or more to taste
2 hearts romaine lettuce hearts, chopped into 1-inch pieces
1 large cucumber, chopped
1  red bell pepper, diced
1 cup chopped cauliflower florets
1  carrot, chopped
1  celery stalk with leaves, diced
3 each green onions, sliced
¼ cup sunflower seeds
1 ½ tablespoons chopped fresh parsley
1 pinch salt and ground black pepper to taste

Directions:
Whisk buttermilk, sour cream, mayonnaise, lemon juice, celery, parsley, dill, Dijon mustard, onion powder, salt, and pepper together in a small bowl until well blended. Toss romaine, cucumber, bell pepper, cauliflower, carrot, celery, green onions, sunflower seeds, and parsley together in a large bowl. Serve with dressing. Season with additional salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 126.7
Fat: 8.3 g
Saturated fat: 1.5 g
Carbohydrates: 11.5 g
Sugars: 4.9 g
Dietary fiber: 4.3 g
Protein: 3.9 g
Cholesterol: 4.1 mg
Sodium: 231.2 mg
Mack's Tuna Burgers


Ingredients:
tuna in water, black pepper, garlic

Directions:
Combine the tuna, teriyaki sauce, bread crumbs, and egg whites in a bowl until well combined, and no large pieces of tuna remain.
Season with black pepper, garlic, and hot sauce.
Mix well, then form into two patties.
Heat vegetable oil in a skillet over medium-high heat.
Cook the patties until brown on both sides, about 2 minutes per side.
Mary's Zucchini Bread


Ingredients:
eggs, zucchini, vanilla extract, sugar, flour, cinnamon, baking soda, salt, baking powder

Directions:
Place eggs, oil, zucchini and vanilla extract in blender and puree., Sift together sugar, flour, baking soda, salt and baking powder and cinnamon., Pour liquid ingredients into dry and mix., Add nuts., Divide batter into two loaf pans., Bake at 325F degrees for 1 hour.
Vegan Friendly Mexican Street Corn


Ingredients:
corn, olive oil, salt, paprika, lime, fresh cilantro

Directions:
Drizzle olive oil on the ears of corn and brush to coat. Season with salt and paprika.
Broil 3-4 minutes on each side, turning 3-4 minutes until lightly browned and some of the kernels begin to char.
Mix the “mayo” by combining the yogurt, chipotle, and lime juice, seasoning to taste.
Drizzle mayo onto the “grilled” corn and garnish with cilantro. Enjoy!
Elisenlebkuchen


Ingredients:
cinnamon, ground coriander, star anise, ground ginger, clove, mace, ground cardamom, ground hazelnuts, eggs, granulated sugar, icing sugar, hot water

Directions:
To make the Lebkuchen spice blend:
Mix all ingredients together (grinding whole spices as needed], and place in jar with tight fitting lid.  This will make more than you need.
To make the cookie dough:
Beat eggs and sugar in mixer at high speed until triple in volume.
Stir in ground almonds, hazelnuts, candied citrus peel and Lebkuchen spice blend.
Cover bowl and let rest overnight in fridge.
Baking day:
Preheat oven to 300F.
On a cookie sheet, place Oblaten wafers.
Drop scoop (about 2 tsp for 5cm size Oblaten] of dough in centre of each wafer.
Using the wet back of a spoon or spatula, gently flatten and spread the dough until it reaches the edges of the Oblaten. Slightly mounded, a little higher in the middle than the edges is the shape you want.  The dough will not spread in the oven.
Set almond slices into the dough as decoration.
Bake for 20 minutes, until golden and slightly puffy (and resistant to touch].
While cookie is warm, brush glaze (mix icing sugar and hot water] onto cookies with a pastry brush.
Let cool on wire rack.
Can be stored for a couple of weeks.
Watermelon Soup
Category: soups-stews-and-chili
By lillpup

What could be better on a hot summer day than a cool soup made with fresh watermelon and mint?

Ingredients:
4 cups cubed seeded watermelon
2 tablespoons lemon juice
1 tablespoon chopped fresh mint
1 tablespoon honey

Directions:
Blend watermelon, lemon juice, mint, and honey in a blender until smooth. Refrigerate 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 3 servings

Calories: 84.8
Fat: 0.3 g
Carbohydrates: 22 g
Sugars: 18.6 g
Dietary fiber: 0.9 g
Protein: 1.3 g
Sodium: 2.4 mg
Baked Orange Roughy


Ingredients:
skim milk, butter, paprika, garlic clove, onion, diced tomato, parsley

Directions:
Preheat oven to 425., Grease a 9 * 9 pan., Place fish in a single layer in pan and cover with milk., Combine remaining ingredients in a mixing bowl and spread over fish., Bake 20-25 minutes or until fish flakes.
Rhubarb-Strawberry Herb Crumble Pie
Category: desserts
By Buckwheat Queen

Not your usual rhubarb pie, this fruit crumble adds fresh rosemary and citrus thyme for a herby twist. It's then baked inside a pie crust for a dessert with a sweet and crunchy top and bottom.

Ingredients:
1 (9 inch) pie crust
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter, cut into cubes
10 ounces fresh rhubarb, diced
10 ounces fresh strawberries, hulled and halved
½ cup white sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon fresh lemon thyme
1 sprig fresh rosemary, leaves stripped and finely chopped

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans. Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer. Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on. Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top. Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 9-inch pie

Calories: 367.5
Fat: 17 g
Saturated fat: 8.1 g
Carbohydrates: 52.1 g
Sugars: 28.7 g
Dietary fiber: 2 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 190.1 mg
Crispy French Toast


Ingredients:
eggs, milk, cinnamon, vanilla extract, salt, maple syrup

Directions:
whisk first 5 ingredients together in a shallow dish -- set aside.
spread crushed cereal on a plate.set aside.
dip bread slices into egg mixture; turn once to coat both sides.
place in crushed cereal; turn once to coat both sides.
arrange on a buttered baking sheet --
bake at 450* for 5 minutes.
flip bread slices.bake an additional 5 minutes.
drizzle with maple syrup; serve warm.
Crock Pot Pork and Beans


Ingredients:
white beans, baking soda, canned tomatoes, onion, brown sugar, brown sugar, mustard powder, bacon, water, ketchup, salt, pepper

Directions:
Cover beans with water and the baking soda.
soak overnight and drain in the morning.
put into crockpot add the rest of the ingredients.
Cook on high for 3 hrs then turn to low and cook until beans are soft, approx-6 hours.
Cherry-Almond Snow Cookies
Category: desserts
By colleen

I came up with this recipe after trying to find a similar one online. Since I couldn't find what I was looking for, I made it up myself! The results were delicious (according to the raves from my family).

Ingredients:
1 cup softened butter
2 cups powdered sugar, divided, or more as needed
½ cup white sugar
¼ cup finely chopped maraschino cherries
3 tablespoons amaretto liqueur
2 tablespoons tart cherry juice concentrate
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup ground almonds
2 cups all-purpose flour
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine butter, 1 cup powdered sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in cherries, amaretto liqueur, cherry juice concentrate, vanilla extract, and almond extract. Beat in ground almonds. Combine flour and salt in a separate bowl; add to butter mixture and blend until well combined. Roll dough into 1 1/2-inch balls and place on the prepared baking sheets with room in between, as cookies will expand with baking. Bake in the preheated oven until edges are golden, about 20 minutes. Cool on the baking sheets for 10 minutes. While cookies are cooling, place remaining 1 cup powdered sugar in a bowl. Coat each cookie in powdered sugar until completely covered. Transfer to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 3 dozen cookies

Calories: 141.9
Fat: 7.2 g
Saturated fat: 3.4 g
Carbohydrates: 17.7 g
Sugars: 11 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Cholesterol: 13.6 mg
Sodium: 53.4 mg
Cream of Artichoke Soup


Ingredients:
artichoke hearts, egg, white wine, butter, all-purpose flour, salt, pepper, half-and-half, milk, chicken broth, sour cream, chives

Directions:
Into a blender or food processor add the artichoke hearts, egg, white wine and blend until smooth. Set aside.
In a large saucepan over medium heat melt butter. Mix in flour, salt, and pepper stirring until well combined and lightly golden brown. Slowly add cream and milk, whisking until mixture begins to boil and thicken.
Turn heat down and gradually add artichoke puree and chicken broth, stir well. Heat the soup adding more salt and pepper if needed. Serve hot with a dab of sour cream and chopped chives as a garnish.
Chowning's Tavern Welsh Rarebit W/ Beer


Ingredients:
beer, Tabasco sauce, cayenne pepper, cornstarch, beer, dry mustard, butter, salt, sharp cheddar cheese, Worcestershire sauce

Directions:
Simmer 8 ounces of the beer.
Stir in dissolved cornstarch solution and return to a simmer.
Reduce heat to low.
Add butter and cheese and stir until smooth.
Add all remaining ingredients.
Place in ovenproof serving dish.
Brown quickly under broiler and serve immediately over thick toast with broiled tomato wedges.
Note: Any cheese mixture that is left can be refrigerated and used as an excellent spread for crackers or toast.
Old-World Cabbage Soup
Category: soups-stews-and-chili
By Carol Fetsco

A hearty soup, great for a cold, blustery March day--or any day! My husband Tom developed this recipe and got it just right on the second try. Best if cooked one day ahead, refrigerated overnight and heated just before serving.

Ingredients:
½ medium head cabbage, chopped
4 large carrots, cubed
1  sweet onion, minced
4 stalks celery, cubed
¾ cup ketchup
1 ½ cups tomato-vegetable juice cocktail
3 cups vegetable broth
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can peeled and diced tomatoes

Directions:
Place chopped cabbage into an 8-quart soup pot. Microwave diced carrot in 2 tablespoons water for 6 minutes on high. Microwave diced celery in 2 tablespoons water for 4 minutes on high. Add the microwaved vegetables to the pot. Add minced sweet onion, celery, and ketchup. Add juice cocktail, vegetable broth, chicken broth, and tomatoes. Fill each can with water, and add the water to the mixture. Cover, and bring to a boil. Continue boiling for 30 minutes. Reduce heat to simmer and cook for 2 to 3 hours. Serve with slices of a French baguette. Have salt, black pepper, and Tabasco available to season to taste at the table.

Prep time: 20 mins
Cook time: 3 hrs 40 mins
Total time: 4 hrs
Yields: 5 quarts

Calories: 38.6
Fat: 0.2 g
Carbohydrates: 8.4 g
Sugars: 5.5 g
Dietary fiber: 1.8 g
Protein: 1.2 g
Sodium: 268.5 mg
Sweet and Sour Sauce


Ingredients:
"mustard"

Directions:
"combine both in a sauce pan, boil for 3 minutes."
Lamb and Butter Bean Curry


Ingredients:
lamb, butter beans, water, salt, fresh ginger, garlic cloves, onion, cinnamon sticks, ground coriander, ground cumin, turmeric, chili powder, tomato puree, black cardamom pods, cloves, warm water, coriander leaves

Directions:
Drain the soaked butterbeans.
Into a large pan put the butterbeans and the water, bring to the boil, reduce the heat and simmer for 30 minutes.
Crush to a pulp the ginger and garlic with the salt.
Mix together the ground coriander, cumin, turmeric and chilli powder with 3 tbsp water to make a paste.
Heat the oil and fry the onions, chillies and cinnamon sticks for 5 minutes.
Add the garlic and ginger pulp and cook for 2 minutes Add the spice paste and cook for 5 minutes.
Add the meat, increase the heat and fry for 5 minutes Stir often.
Add the tomato, cardamoms and the cloves, stir in the warm water, bring to the boil, lower the heat, cover with a lid and simmer for 1 hour.
To the meat add the butterbeans and their cooking water. Bring to the boil, cover the pan and simmer 15 minutes.
Remove from the heat stir in the lemon juice and serve garnished with the coriander leaves if using.
Gingerbread Men


Ingredients:
butter, butter, brown sugar, golden syrup, egg, plain flour, ground ginger, mixed spice, bicarbonate of soda, plain flour, icing sugar

Directions:
These gingerbread men are both fun and easy to make, and, what's more, the kids will love them!
Ingredients
Method.
Preheat oven to 180°C Brush 2 baking trays with melted butter to lightly grease.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.
Basic Lo Mein


Ingredients:
chicken broth, soy sauce, sugar, carrot, fresh mushrooms, peas, green onions, garlic, fresh ginger, linguine

Directions:
Mix all sauce ingredients and set aside. To a large skillet or wok, heat oil over medium heat. Add carrots and stir fry for 3-5 minutes.
Add pork and continue to saute' 2-3 more minutes.
Increase heat to medium high and add mushrooms, green onion, garlic, and ginger. saute' 2-3 more minutes. Add linguini and sauce and stir fry until heated through, 1-2 minutes. Serve immidiately.
Coconut  Cake


Ingredients:
sugar, flour, baking soda, coconut, salt, eggs, crushed pineapple, brown sugar, evaporated milk, butter, sugar, vanilla

Directions:
Mix together sugar, flour,soda, coconut,salt, slightly beaten eggs & pineapple with juice.
Pour into a greased and floured 9x13 pan.
Top with brown sugar and nuts.
Bake at 350 degrees for 40-45 minutes.
While cake is baking; cook evaporated milk,sugar,butter and vanilla in a saucepan until boiling.
Pour over cake as soon as it is removed from oven.
Prick cake with fork so topping will be absorbed.
Quick Baby Back Ribs
Category: meat-and-poultry
By Mike Swieton

This is an easy recipe for ribs which won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.

Ingredients:
1 cup mesquite chips, soaked
1 (2 pound) slab baby back pork ribs
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon Hungarian paprika
1 teaspoon ancho chile powder
½ teaspoon ground thyme
1 cup barbeque sauce

Directions:
Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it. Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half. Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 rack of ribs

Calories: 465.1
Fat: 29.7 g
Saturated fat: 10.9 g
Carbohydrates: 23.5 g
Sugars: 16.3 g
Dietary fiber: 0.8 g
Protein: 24.2 g
Cholesterol: 117.2 mg
Sodium: 1388.1 mg
Spicy Molasses Crinkle Cookies


Ingredients:
sugar, shortening, molasses, egg, flour, baking soda, cinnamon, ground ginger, ground cloves, ground cardamom, salt

Directions:
Heat oven to 350.
In large mixer bowl, beat the sugar, shortening,molasses and egg at medium speed until well blended. Add the remaining ingredients and mix at low speed until a soft dough forms.
Shape dough into 1-inch balls. Roll balls in a dish of granulated sugar and place 2 inches apart on ungreased cookie/baking sheets.
Bake 10-12 minutes. Let cool and enjoy!
Toasted Sausage and Horseradish Sandwiches - Grzanki Z Kielbasa


Ingredients:
butter, kielbasa, flour, sour cream

Directions:
Preheat oven to 450 degrees farenheit., Spread each slice of bread on both sides with butter., Cut each one in half., Mix the sausage with sour cream, spread the sandwiches., Mix the horseradish with flour and sour cream., Spread over the sausage., Put into a hot 450°F oven for 10 minutes.