xiaoxl/recipe_data huggingface dataset:
Peruvian Anticuchos


Ingredients:
red wine vinegar, ground cumin, ground pepper, salt, fresh garlic cloves, fresh parsley, fresh cilantro

Directions:
Place the pieces of heart in a glass or ceramic tray.
Previously, soak the chiles in hot water until they are soft, devein and take the seeds off. If you want you can keep some of the seeds to make it spicier.   In Peru we use aji panca, but this works well too.
Blend the vinegar, garlic, aji panca (or dried chile], and all other ingredients  with 1/2 cup of the oil until you have a soft paste.
Pour it on the pieces of heart and distribute evenly so all pieces are well covered and can absorb the marinade.  Cover and let sit in the refrigerator for about 30 minutes. Do not let them marinade for too long or they will dry out because of the vinegar.
In the meantime, place thick bamboo skewers to soak in water so they don't burn when they go on the grill.
Use a charcoal grill and make sure the coals are very hot before you start.
Stick three or four pieces of heart in each skewer, so that the meat lays flat.
Save the rest of the marinade in a cup or small bowl and add the rest of the oil to it, mixing well. This will be used for basting the anticuchos on the grill.
Tie some pieces of fresh corn husk with a string made out of some more husk and shred them half the way to make a kind of brush and use it for basting. (You can use dry husk too but you need to soak it for a while in warm water  to make it flexible and then pat it dry before you use it].
When the coals are ready and the grill is hot  place the anticuchos flat on the grill and baste them generously with the leftover marinade and oil mix.
This will drip and cause the coals to flame, make sure it flames over because this is what gives the anticuchos their distinctive flavor.
Let anticuchos cook for about 1 minute and a half on each side. DO NOT OVERCOOK!  They will dry out and become tough. Medium or medium well is fine. Turn them over continuously and keep basting and flaming until they are done.
Hold two or three at a time to turn them over  quickly.
At the same time, place the pieces of corn and potatoes on a corner of the grill, baste them with the same marinade and allow them to be flamed too.
Serve three skewers in each plate, accompanied by one piece of corn and one potato.  You can also cut the potatoes in half (across not length wise] and stick a piece at the end of each skewer.
Serve hot, right out of the grill, don't let it get cold!  ENJOY! :P.
What takes the longest time is to slice and cut the heart in squares and  stick the pieces on the skewers; as you get practice doing this it will be faster, allow yourself some more time of preparation the first couple of times.
You can also use regular beef, chicken, fish, prawns, or lamb to make anticuchos, but the original and traditional recipe calls for cow heart. Hope you like it! :].
Oven-Baked Chinese Spareribs


Ingredients:
dark soy sauce, light soy sauce, honey, hoisin sauce, sherry wine, ketchup, garlic, sugar

Directions:
Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
Add spareribs.
Marinate overnight, turning several times.
Line a shallow pan with aluminum foil.
Preheat oven to 350°.
Roast spareribs 45 minutes.
Turn heat to 325°.
Roast 15 minutes longer.
When shrinkage occurs, ribs are done.
ThunderBird Roast


Ingredients:
character(0]

Directions:
Crockpot instructions: Place chuck roast, onion soup mix, brown gravy mix, and apple juice into a crockpot and cook on low for 5 to 8 hours.
Oven instructions: Mix together the apple juice, onion soup mix, and brown gravy mix in a casserole dish.
Add chuck roast, and cook covered for 2 1/2 to 3 hours in a 325 degree oven (165 degrees C].
Old Fashioned Sweet Potato Pie (Made Easy)


Ingredients:
sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, heavy whipping cream, powdered sugar, pure vanilla extract, salt, Cool Whip, ground cinnamon

Directions:
PREHEAT oven to 375 degrees F.
ADD sweet potatoes (including syrup] to a food processor with remaining FILLING ingredients.
PROCESS the FILLING mixture until smooth.
POUR mixture into two 9-inch frozen pie shells.
BAKE 55-65 minutes (centers will still move slightly].
PLACE pies on wire racks to cool.
WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form.
SPREAD whipped cream TOPPING over cooled pies.
DUST each pie with ground cinnamon if desired as a GARNISH for either  TOPPING.
SLICE, serve and enjoy!
Wet and Wild Lip Tickler


Ingredients:
vodka, triple sec

Directions:
Pour ingredients as listed into an ice-filled collins glass., Garnish with an orange wedge, and serve.
Amazing Vegetable Soup (South Beach Diet)


Ingredients:
chicken broth, vegetable broth, green cabbage, celery, leek, garlic cloves, fresh green beans, zucchini, diced tomatoes, navy beans, parmesan cheese, basil pesto

Directions:
Combine broth, cabbage, celery, leek, garlic, and green beans in an 8-quart soup pot. Bring to a boil, reduce heat, and simmer until green beans are just tender.
Add tomatoes, zucchini, and squash (and navy beans, if using] and cook an additional 45 minutes.
Serve hot, sprinkled with Parmesan cheese or with a spoonful of pesto stirred in, as desired.
Slow-Cooker Chicken Burrito Bowls


Ingredients:
boneless skinless chicken breast, diced tomatoes, chili powder, salt, cumin, brown rice, black beans, frozen corn

Directions:
Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.
Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.
<U+2192> Total cooking time from start to finish is 6 to 8 hours.
Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.
Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix.
Glazed Carrots


Ingredients:
unsalted butter, honey, triple sec, orange zest, ground nutmeg, carrots

Directions:
In a skillet, over medium-high heat, melt the butter, then stir in OJ, honey, Triple Sec, orange zest & nutmeg.
Add sliced carrots & stir well, before reducing heat to low.
Cover & simmer for 10 minutes, then uncover & continue to cook over low heat, about 10 minutes more, stirring occasionally, until carrots are tender & cooking liquid has thickened into a glaze.
Marmalade Cookies


Ingredients:
marmalade, flour, salt, raisins, egg, shortening, baking soda, vanilla

Directions:
Mix all ingredients., Drop by spoonfuls on a greased cookie sheet., Bake for 8-10 minutes in a 350 degree oven.
Quick-Braised Carrots With Butter


Ingredients:
carrots, canola oil, water, maple syrup, sugar, salt, fresh ground black pepper, fresh parsley, mint

Directions:
Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
Turn heat to medium-low and cook for 5 minutes.
Uncover saucepan and raise the heat a little.
Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy], a couple of minutes longer.
Taste and adjust salt and pepper if necessary.
Garnish with the fresh parsley or mint and enjoy!
Lemon Mustard Tarragon Chicken


Ingredients:
olive oil, butter, chicken breasts, red onion, garlic cloves, wine, chicken broth, heavy cream, Dijon mustard, lemon juice, fresh tarragon

Directions:
Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 3-5 mins on each side or until golden brown. Transfer to a plate.
In the same pan. in the same oil, butter mixture, gently fry the onion and garlic over medium heat until really soft, about 10 minutes.
Add the wine and simmer for a few minutes. Then add the broth, bring to boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the tarragon.
Bring back to boil and whisk thoroughly.
Return the chicken  to the pan cook for 7-10 mins or cooked through.
Scatter the remaining tarragon and season to taste with salt and pepper.
Caramelized Onion-Portabello Mini Pizzas


Ingredients:
fresh basil, part-skim ricotta cheese, parmesan cheese, dried oregano, garlic powder, sweet onion, olive oil, sugar, portabella mushrooms, parmesan cheese

Directions:
In small bowl, mix ricotta cheese, chopped basil, oregano, garlic powder and 1/2 cup Parmesan cheese, until thoroughly blended. Set aside.
Peel onion and slice into rings.
Heat 1 tbs olive oil in a nonstick skillet over medium-high heat. Add onion slices and saute for about 3 minutes, separating rings as you stir. Stir in sugar and continue sauteing until onion begins to brown, about 10 minutes. Remove from pan into small bowl. Set aside.
Remove and discard stems from mushrooms and slice caps into 1/4 inch slices, getting about 8-10 slices from each mushroom.
In same pan used for onions, heat 3 tbs olive oil over medium heat and add mushroom slices. Sprinkle with salt and pepper. Cook about 5 minutes, until mushrooms just begin to give off their liquid. Remove from pan to plate and set aside.
In same pan, cook the sausages until browned on all sides and cooked through. Remove from heat and cool slightly. Cut them crosswise into 1/4 inch slices.
Preheat oven to 375°F   Lightly coat a large cookie sheet with nonstick cooking spray ( or use 2 small cookie sheets].
Open biscuits according to instructions on can. Take out 2 biscuits and with one stacked on the other, roll out on lightly floured surface with rolling pin, until 6-8 inches in diameter. Set on cookie sheet. Repeat with remaining biscuits until you have four rounds.
Divide ricotta mixture among the 4 rounds, spreading it out to cover to within 1/2 inch of edge. Use your fingers for this.
Divide mushroom slices among the rounds, then the sausage slices, then the onions.
Sprinkle 2 tbs. Parmesan on each round. Bake for 15-20 minutes, until crusts are done, and toppings are hot. If using 2 cookie sheets, place one on upper rack and 1 on lower rack, and switch them halfway through cooking time. (If making the thinner crust, bake 10-15 minutes].
Remove from oven and cut each round in half and serve.
Bananas Foster Smoothie (Alcoholic)


Ingredients:
low-fat milk, dark rum, honey, bananas, dark brown sugar, cinnamon, frozen yogurt

Directions:
Place milk, rum, banana liqueur, honey, bananas, brown sugar & cinnamon in a blender & process until smooth.
Add yogurt & continue to process until again smooth.
Pour into brandy balloon glasses & ENJOY!
Soybean Succotash With Sesame Ginger Vinaigrette


Ingredients:
frozen whole kernel corn, red bell pepper, red onion, green onions, kosher salt, olive oil, honey, sesame seeds, fresh ginger, garlic clove, red pepper flakes

Directions:
Steam the corn and edamame as directed on package.
Place under cool water and rinse to cool; drain well.
Mix the corn and edamame with chopped vegetables and sprinkling of salt.
Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
Serve chilled.
Chicken, Bacon Alfredo Bread Boat


Ingredients:
alfredo sauce, mozzarella cheese, salt, garlic powder, tomatoes, green onion, parmesan cheese, parsley

Directions:
INSTRUCTIONS.
1] Pre-heat oven to 400 degrees Fahrenheit.
2] Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
3] Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
4] Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
5] Bake for about 15 minutes or until cheese melts.
6] Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!
Zucchini Avocado Salad


Ingredients:
zucchini, avocado, fresh lemon juice, garlic, salt

Directions:
Combine all ingredients., Cover and chill at least one hour.
Chicken Enchiladas V
Category: world-cuisine
By Jeri Reed

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love.

Ingredients:
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup sour cream
1 tablespoon margarine
1  onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8  (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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

Calories: 351.8
Fat: 16.9 g
Saturated fat: 6.8 g
Carbohydrates: 30.6 g
Sugars: 1.4 g
Dietary fiber: 0.5 g
Protein: 19.2 g
Cholesterol: 50.5 mg
Sodium: 794.2 mg
Pasta Pomodoro
Category: world-cuisine
By DEBNJAMES

Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Ingredients:
1 (16 ounce) package angel hair pasta
¼ cup olive oil
½  onion, chopped
4 cloves garlic, minced
2 cups roma (plum) tomatoes, diced
2 tablespoons balsamic vinegar
1 (10.75 ounce) can  low-sodium chicken broth
crushed red pepper to taste
freshly ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8  minutes or until al dente; drain. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 499.7
Fat: 18.3 g
Saturated fat: 2.9 g
Carbohydrates: 69.7 g
Sugars: 6.5 g
Dietary fiber: 5.4 g
Protein: 16.2 g
Cholesterol: 5.7 mg
Sodium: 349.9 mg
Jalapeno Soup


Ingredients:
chipotle pepper, avocado

Directions:
Cut the chicken into large strips.
Heat the stock in a large saucepan,adding chicken strips and pepper and simmer over low heat for 5 minutes to heat the chicken through and release the flavor of the pepper.
Cut the avocado in half,remove the pit and peel.
Slice avocado flesh into neat strips.
Using a slotted spoon,remove pepper from the stock and discard.
Pour soup into warm serving bowls,distributing chicken evenly between them.
Carefully add a few avocado slices to each bowl.
Leftover Creamy Buttery Chicken Pasta Bake


Ingredients:
cooked pasta, boneless chicken breast, sour cream

Directions:
Preheat oven to 350 degrees.
In a large bowl combine all ingredients except for french fried onions, and mix well.
Spray a  6 cup rectangular baking dish with cooking spray, pour in chicken/pasta mixture and top with onions.
Bake for 25 minutes or until mixture is bubbly and onions are browned.
Parsnip Pencil Fries With Spicy Curry Dipping Sauce


Ingredients:
parsnip, canola oil, ground cumin, plain yogurt, curry paste, green onion

Directions:
Peel parsnips; cut into 2 x 1/2-inch sticks.
In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper.
Bake on greased baking sheet in 425 degree oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.
Spinach-Filled Fish Rolls


Ingredients:
flounder fillets, black pepper, low-fat mayonnaise, Dijon mustard, garlic-flavored croutons, lemon wedge

Directions:
Preheat oven to 400°F Coat 8x8x2inch baking dish with cooking spray. If fish fillets are large, cut into 4 serving pieces.
Place spinach evenly on each fish fillet, sprinkle with garlic salt and black pepper. Roll up each fillet, beggining at narrow end.
Place rolls, with points underneath, in baking dish.
Mix mayonnaise and mustard, spoon onto each roll. Sprinkle with crushed croutons.
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Serve with lemon wedges.
herbed-pizza-dough


Ingredients:
bread flour, flour, water, mixed herbs, sun-dried tomato, salt

Directions:
Dissolve the yeast in the water until foamy (about 10 minutes].
Place in mixer bowl and add salt, herbs, dried tomatoes and flour.
Knead on low (speed 2 on Kitchen Aid] until ball forms and climbs up dough hook (takes about 5 minutes].
Place in bowl that has been sprayed lightly with cooking spray.
Cover and set in a warm place to rise (1-2 hours].
Makes a crust for a large (12" or more] pizza.
You can probably knead this by hand for 10 minutes and get the same results.
I topped the pizza with onions I dredged in flour and lightly sauteed in some cooking spray and some cooked, sliced potato.
Baked on a perforated pizza pan for 20 minutes at 425F.
Kicking Apple


Ingredients:
applesauce, cinnamon

Directions:
Take your cereal and place a cup in a container.
Add portions of your apple sauce over each layer of cereal.
If you like a lot of sauce then you can increase the apple sauce or if you like a little more crunch and less sogginess than vice versa.
Let the concoction sit to moisten or eat it right up.
I have had it chilled, warmed, and room temperature. It all depended on mood and what I craved.
Cinnamon is optional. I also think that if you want extra sweet apple sauce it would not be a problem to add sugar.
Enjoy!
Smoked Trout Linguine With Asparagus and Lime


Ingredients:
lime juice, olive oil, garlic cloves, linguine, asparagus, smoked trout, flat leaf parsley, green onions, parsley

Directions:
In a small bowl, whisk together the lemon juice, olive oil, chile flakes and garlic.  Set aside.
Cook pasta till al dente. Drain and return to pan.
Meanwhile, blanch asparagus till crisp tender. Drain and set aside.
Add the juice mixture, asparagus, trout, parsley and green onion to the drained pasta. Toss to combine. Season to taste with salt and pepper.
Serve in pasta bowls and garnish with chopped parsley.
George's Cheesy Toast


Ingredients:
eggs, bacon, garlic clove, low-fat cheddar cheese, oregano

Directions:
Lightly toast the bread, and spread with sauce if you are using it., In a large bowl, mix together the eggs, garlic, cheese, and bacon., Place spoonfulls on the toast, and spread out to cover the toast., Sprinkle with oregano, and bake at 200C for 15 minutes, or until golden brown.
filet mignon with madeira sauce


Ingredients:
butter, olive oil, onion, garlic, thyme, madeira wine, beef broth, heavy cream

Directions:
in skillet heat 2 tbsp butter with oil.
add mushrooms, garlic and onions, cook until lightly browned, remove, season with thyme,, salt, pepper.
add the rest of the butter and oil to skillet, brown fillets about 5 minutes per side for medium rare, remove.
add madeira to pan, reduce by half.
add broth and reduce, add cream and stir to thicken.
add mushrooms back to pan, add filets to warm through.
Quinoa Flax English Muffins


Ingredients:
quinoa, egg, ground flax seeds, cayenne, Dijon mustard, coconut oil

Directions:
Preheat oven to 365°F., Cook quinoa., Mix in cocunut oil whole hot., Let stand to cool., Mix in ground flax, egg, cayenne, and Dijon., Portion and form into patties onto baking sheet lined with parchment paper., Cook at 365°F for 18 minutes., Enjoy!
Linda's Herbed Home Fries


Ingredients:
olive oil, potatoes, onion, garlic cloves

Directions:
Heat the oil, in a large non-stick frying pan, over med-high heat.
Put the onions on one side of the frying pan, then put the potatoes on the other.
Sprinkle the spices over the top.
Mix in the garlic with the onions.  Stir well.
When onions are tender add the garlic and onion mixture to the potatoes.
Cook until the potatoes are tender and nicely browned, stirring frequently so the onions and garlic don't burn.
Almond-Anise Biscotti


Ingredients:
butter, sugar, eggs, flour, baking powder, salt

Directions:
Cream butter and 1 cup sugar.
Add eggs one at a time, beating well after each.
Stir in flavorings.
Combine dry ingredients, add to creamed mixture.
Stir in almonds.
Lightly grease cookie sheet.
Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
Sprinkle with remaining sugar.
Bake at 375°F for 15-20 minutes or until firm.
Remove from oven and cool on wire rack for 15 minutes.
Reduce oven temp to 300°F.
Place log on cutting board and slice diagonally 1/2 inch thick.
Place on cookie sheet sliced side down.
Bake 10 minutes.
Turn, bake 10 more minutes.
If desired, dip into melted chocolate.
Store in airtight container.
Oven-Baked Potato Slices
Category: side-dish
By Jodster

I created this recipe by accident. After already starting dinner one night I realized I didn't have enough potatoes on hand to make mashed, so I improvised and came up with these baked potato slices. It's quick and easy and they are delicious. Just line your cookie sheet with nonstick foil and clean up is a snap! Enjoy!

Ingredients:
4 medium baking potatoes, sliced 1/8-inch thick
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon celery seed
⅛ teaspoon paprika
1 pinch cayenne pepper
1 dash salt
4 tablespoons olive oil, or more as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly. Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil. Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes. Remove from the oven. Let cool slightly and pour into a serving dish.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 284.4
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 37.4 g
Sugars: 1.7 g
Dietary fiber: 4.8 g
Protein: 4.4 g
Sodium: 110.1 mg
Mayonnaise Blueberry Crisp


Ingredients:
blueberries, all-purpose flour, light brown sugar, quick-cooking oats, ground cinnamon, mayonnaise

Directions:
Preheat oven to 375°. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's® or Best Foods® Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
Bake 30 minutes or until topping is golden.