xiaoxl/recipe_data huggingface dataset:
Lamb Burgers


Ingredients:
fresh cilantro, feta cheese, red onions, salt, ground coriander, black pepper, lean ground lamb

Directions:
Prepare broiler OR grill pan.
Combine all 8 ingredients.
Divide lamb mixture into 4 equal portions, shaping each into a 3/4-inch thick patty.
Place patties on broiler or grillpan coated with cooking spray.
Cook 4 minutes on each side or until done.
Then you can serve it on a bun with your favorites (tomato, lettuce].
Pressure Cooker Pozole


Ingredients:
water, salt, bay leaves, onion, garlic cloves, white hominy, yellow hominy, diced green chilies, dried oregano, ground cumin, ground black pepper, chili powder, salt

Directions:
Set your salted water on to boil in your pressure cooker pot so it can be heating up while you prep your ingredients.
Cut the pork into bite-size cubes and add to the water in the pressure cooker. Be sure to include any bone(s] from the roast. Add the bay leaves, then put the lid on and bring up to pressure per your cooker's instructions (this might take 20-30 minutes]. Once the cooker is up to pressure, turn the heat down a bit until the stopper is rocking gently and set your timer for 10 minutes.
During all that waiting time, chop your onion, drain and rinse your hominy, open your cans of green chillies, and measure out your seasonings. Read a book. Watch a video on Youtube. Finish tidying up and set the table. Whatever you like, just don't get out of earshot of the cooker's hiss. You want a nice gentle rocking.
After ten minutes at pressure, take your pressure cooker off the heat, douse it under cold water in your sink until the pressure is released, and open the pot.
Add the remaining ingredients, being careful not to fill above the max fill line on your cooker. (Take out some pork/stock and set aside if needed to make room for the hominy and onions.] Stir, put the lid back on, and bring back up to pressure (again, 20-30 minutes], and again cook at gently-rocking pressure 7 minutes.
After 7 minutes at pressure, douse cooker under cold water in your sink until the pressure is released, stir, and adjust any seasonings for taste (it'll be crazy hot so be careful!].
Serve with a sprinkling of fresh cilantro, and garnish with pico de gallo, avocado slices, and lime wedges. Yum!
Steve's Roasted Chicken Soft Tacos
Category: world-cuisine
By Steve Cowherd

Rotisserie chicken soft tacos made with homemade flour tortillas and pico de gallo.

Ingredients:
1 teaspoon vegetable oil
1  rotisserie chicken, meat removed and chopped
1 tablespoon chili powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
12  flour tortillas
2 cups pico de gallo salsa
½ cup shredded Mexican cheese blend

Directions:
Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 servings

Calories: 273.4
Fat: 8.6 g
Saturated fat: 3 g
Carbohydrates: 29.4 g
Sugars: 1.6 g
Dietary fiber: 1.9 g
Protein: 16.3 g
Cholesterol: 37.4 mg
Sodium: 524 mg
Irish Potato Soup
Category: soups-stews-and-chili
By Firewife42

My Irish Great Grandmother fixed this regularly.  My kids know they will have it every Halloween, then all winter long.

Ingredients:
1 (1 pound) package bacon
1  onion, chopped
1 cup celery, chopped
6  potatoes, scrubbed and cubed
salt and pepper to taste
2 (12 fluid ounce) cans evaporated milk

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble, and set aside. Cook and stir onion and celery in the remaining bacon grease over medium heat until the onion is translucent and tender. Drain excess grease, then stir in potatoes. Add water to cover all but 1 inch of the potatoes. Bring to a boil over medium-high heat, then reduce to medium-low, and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.

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

Calories: 358.4
Fat: 15.1 g
Saturated fat: 7 g
Carbohydrates: 39.4 g
Sugars: 11.6 g
Dietary fiber: 4 g
Protein: 16.8 g
Cholesterol: 47.9 mg
Sodium: 552.9 mg
Real Stuffed Bell Peppers (Or Stuffed Cabbage)


Ingredients:
tomato sauce, water, onion, salt, golden raisin, brown sugar, lemon juice, apple, green bell peppers

Directions:
In a large saucepan (large enough to accomodate the peppers standing upright] bring tomato sauce, water, onion, and tomato soup to a boil.
Add all other ingredients except beef and continue to simmer.
Stuff peppers with beef and add to pan.
Place tops of peppers slightly askew on each stuffed pepper.
Sauce should come about 3/4 of the way up each pepper or you can add a bit more water.
Cover pan and simmer for about 1 hour, basting occasionally with sauce, or until meat is cooked through.
Seasoning can be corrected by adding more brown sugar or sour salt to taste.
Capetown Collins


Ingredients:
water, sugar, rosemary sprigs, fresh lemon juice

Directions:
Bring 1 cup water, sugar, and 1 rosemary sprig to boil in medium saucepan, stirring to dissolve sugar.  Reduce heat to low and simmer until syrup measures generous 1 cup, about 5 minutes.  Add rooibos; let steep one hour.  Strain through fine mesh strainer into 1-cup glass measuring cup.
Mix half of rooibus syrup, 1/2 cup gin, and 2 Tb lemon juice into cocktail shaker filled with ice cubes.  Shake well, then strain into 2 ice-filled collins glasses.  Repeat with remaining syrup, gin, and lemon juice.  Garnish drinks with rosemary sprigs and serve.
Chef John's Fresh Salmon Cakes
Category: appetizers-and-snacks
By Chef John

Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.

Ingredients:
1 tablespoon extra-virgin olive oil
¼ cup minced onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
salt and pepper to taste
1 tablespoon capers
1 ¼ pounds fresh wild salmon, coarsely chopped
¼ cup mayonnaise
¼ cup panko bread crumbs
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 pinch cayenne pepper
1 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed

Directions:
Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature. Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours. Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 4 salmon cakes

Calories: 459.7
Fat: 33.5 g
Saturated fat: 5.3 g
Carbohydrates: 8.5 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 31.6 g
Cholesterol: 101.6 mg
Sodium: 337.3 mg
Italian Pistachio Cookies (Gluten/Grain/Sugar-Free)


Ingredients:
flour, honey, pistachios

Directions:
Preheat oven to 325°C.
In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
Combine almond and pistachio flours and egg whites and mix well.
Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don’t want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
Flatten balls slightly with a fork and bake for 12-15 minutes.
Allow cookies to bake longer if you find the cookies too soft to the touch.
Enjoy!
The French Bread
Category: bread
By Sam Nemati

This French bread recipe has been perfected to my satisfaction - crunchy on the outside, and soft airiness on the inside. I hope you enjoy these stunning loaves!

Ingredients:
2 cups sourdough starter
10 tablespoons water
1 ½ teaspoons olive oil
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, or more if needed
2 teaspoons cornmeal
2 cups boiling water
1  egg yolk
1 tablespoon milk

Directions:
Place the sourdough starter, water, olive oil, salt, sugar, yeast, and flour in that order into the pan of a bread machine, set the machine on the dough cycle, and start the machine. After the machine has finished its cycle, turn the dough out onto a floured surface, and knead several times; mix in more flour if the dough is very sticky. Cut the dough in half, and roll each piece of dough out into a rectangle about 8 by 12 inches and 1/2-inch thick. Roll the rectangles into loaves the long way, pinch the seams, and taper and pinch the ends of the loaves. Line 2 baking sheets with parchment paper, and sprinkle paper with cornmeal. Place the loaves gently onto the prepared baking sheets, cover loosely with plastic wrap, and let rise in a warm place until doubled, about 30 minutes. Place a large baking stone onto the center rack of oven, and place a baking dish onto a lower rack. Preheat oven to 375 degrees F (190 degrees C). Carefully pour boiling water into the baking dish. Remove plastic wrap from loaves, and slash several 1/2-inch deep cuts into each loaf with a sharp knife. Whisk egg yolk and milk together in a small bowl until thoroughly mixed, and brush the loaves with the egg yolk mixture. Place the loaves into the preheated oven on top of the baking stone, and quickly spray the inside of the oven 4 or 5 times with a water-filled spray bottle. Shut oven door; wait 1 minute, and spray again; repeat twice more, spraying the oven 4 times with water at 1-minute intervals. Bake about 15 minutes, and remove the water-filled baking dish. Continue to bake until the bread is browned and the loaves make a hollow sound when thumped, about 15 more minutes. Remove bread to cool on racks.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 5 mins
Yields: 2 loaves

Calories: 172.9
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 34 g
Sugars: 1.6 g
Dietary fiber: 1.7 g
Protein: 5.8 g
Cholesterol: 13.1 mg
Sodium: 155.3 mg
Cheesecake With Blueberry Topping


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, sugar, eggs, vanilla extract, blueberries, water, sugar, lemon juice, flour

Directions:
Preheat oven to 350°F.
Crust:
Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature.
Cheesecake filling:
Preheat oven to 430°F.
In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl].  Make sure you scrape the bowl, so you don't get any cream cheese chunks.
Add eggs, one at a time and mix on low speed. Add vanilla.
Add greek yogurt and mix well on low speed.
Pour into crust .
Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.
Blueberry Sauce:
In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble.
Cool at room temperature and serve on top of cheesecake.
Linda's Fantabulous Italian Bread a B M


Ingredients:
water, water, egg, turbinado sugar, brown sugar, honey, kosher salt, bread machine flour, gluten, bread machine yeast, cornmeal, toasted sesame seeds

Directions:
Pre heat oven to 375 while dough rises.  If you are using a pizza stone it is important to have it screaming hot.
Put all ingredients **except** last 5 into bread machine on DOUGH cycle. Run through the entire dough cycle, turn off the machine and start it over so you get two kneading and rising cycles.  It will make a nice difference in the loaf.
Put dough onto a silpat which is on a cookie sheet with no edges and punch down, letting it rest for 10 to 15 minutes.
Shape into a rectangle on the silpat.
Roll the dough from the long side, pinching it as you roll to prevent it from unrolling.
Gently move the loaf to one side of the pan.
Sprinkle the silpat with cornmeal and position the loaf 'kitty cornered' in the pan, with the seam side down.
Let rise in a warm spot covered with a damp towel for 30 to 40 minutes until it is doubled (I use my proofing oven on the lowest setting, about 100 degrees.
With a very sharp knife, carefully slash the loaf in 4 places.
Mix the egg white with a drop of water and gently brush it on the loaf. Wait 5 minutes and gently brush it again.
Sprinkle with toasted sesame seeds (I really cover the loaf heavily and it looks so beautiful when it comes out of the oven].
Put the silpat onto your baking stone quickly by sliding it off of the baking sheet which has no sides. If you are not using a stone just put the pan in the oven as usual.
Toss 6 ice cubes onto the bottom of your oven and shut the door. Repeat 10 minutes later with 6 more ice cubes.
Bake a total of 35 to 40 minutes or until the loaf sounds hollow when tapped. 15.	Cool on a wire rack before slicing.
Wonderful with pasta.
Leftovers make great toast!
Chocolate Cake


Ingredients:
eggs, caster sugar, water, plain flour, baking powder, dark chocolate, water, sugar, granulated sugar, water, honey

Directions:
SPONGE:
Separate the eggs then mix the egg yolks with the sugar, oil and water until it doubles in volume and becomes whiter.
In a bowl mix the flour, cocoa and baking powder then fold it in with the egg yolks.
Mix the egg whites until stiff and fluffy then add it to the yolk mixture and fold them gently from top to bottom.
Line a baking tray (30X20] with grease proof paper and pour in the chocolate mixture. Bake at 180C/gas mark 4 for 30-35 minutes or until a cocktail stick comes out clean after you stick it in the middle of the cake.
When the sponge is done lift it out of the tray and put it aside to cool.
When it has cooled down completely, cut it in half, lift the top and put it aside.
SYRUP:
Put a sauce pan on a low heat with the water,  sugar and cognac and let it simmer until the sugar has melted. With a spoon drip the syrup on the sponge until it is moist.
CREAM:
Melt the chocolate with the double cream. When melted take it off the heat and leave it to cool down, then mix the chocolate cream until fluffy.
Spread the cream on the bottom part of the cake then put the other part on top. Keep a bit of cream for decorating.
GLAZE:
First put a bowl or pan in the fridge (I used a glass bowl] then in a sauce pan put the water and pour the sugar in the middle. Let it simmer for 12-15 minutes until you get a glossy syrup. To check if it is done get a glass with cold water and drip a few drops of the syrup and if it forms little bubbles on the bottom of the glass then it is done. Add the honey and take it off the heat.
Pour the syrup into the cold bowl and mix until it becomes stiff and it turns white.
After you've put the cake together cut it into squares. Put the bowl with the glaze in a pan with water, making sure the bottom of the bowl doesn't touch the water. Add 1-2 tbsp of cold water to the glaze and mix everything together until you get a creamy texture, then add the cocoa. Put one tbsp of glazing on each square then pipe a bit of cream on top.
ENJOY!
Miso Ginger Turkey Burger


Ingredients:
white miso, reduced sodium soy sauce, fresh ginger, lean ground turkey, scallion, panko breadcrumbs, ground black pepper, salt

Directions:
Heat a gas grill to medium-high or prepare a charcoal fire.
In a large bowl, whisk together the miso, soy sauce and ginger. Add the ground turkey, scallions, breadcrumbs and black pepper. Gently but thoroughly mix together. Shape into 4 patties, each about 3/4 inch thick.
To oil the grill grates, dampen a folded paper towel with vegetable oil, hold it with tongs and rub it over the grates.
Grill the burgers until well browned on the underside, about 4 to 5 minutes. With a metal spatula, turn the burgers over carefully. Grill for another 4 to 6 minutes, or until the burgers reach 165 F at the thickest part.
Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt. Dress the burgers with condiments and vegetables as desired.
Vegetarian Chow Mein


Ingredients:
celery, bamboo shoots, garlic cloves, onion, light soy sauce, dark soy sauce, fresh ginger, sugar, bean sprouts

Directions:
If you are using fresh noodles, blanch them first in a large pot of boiling water for 3 to 5 minutes. If you are using the dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, then put them into cold water until required.
String the celery and slice diagonally. Shred the bamboo shoots.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for 10 seconds. Add the onion,  celery, and bamboo shoots and stir-fry for about 5 minutes.
Drain the noodles thoroughly and put into the wok. Continue to stir-fry for 1 minute then add the rest of the ingredients except the bean sprouts. Continue to stir-fry for another 2 minutes and then add the bean sprouts. Give the mixture a good stir and turn it onto a serving platter.
Mango Poppy Seed Muffins


Ingredients:
whole wheat flour, mango puree, salt, baking powder, baking soda, nutmeg, coconut oil, sugar, flax seeds, water, vanilla extract, poppy seeds

Directions:
Preheat oven to 375 and place liners in a muffin tin.
Pulse flax seeds and water in blender until smooth.
Mix together mango, coconut oil, sugar, flax-water mixture, vanilla, and poppy seeds until well blended.
In a separate bowl, whisk together flour, salt, baking powder, baking soda, and nutmeg.
Pour wet mix into dry and beat together with a wooden spoon until mixed through.
Divine into muffin tin, sprinkle poppy seeds on top and bake for 17-25 minutes or until a fork inserted in muffins comes out clean.
Cool and enjoy!
Gee-Gee's Chicken Salad with Cantaloupe
Category: salad
By Sue

A flavorful blend of chicken, fruit, lemon, and ginger makes for a light and delicious chicken salad.  This salad is perfect for special occasions, but easy enough to make at home any day.  Serve it in a halved cantaloupe for a fabulous presentation!

Ingredients:
½ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
1 ½ teaspoons lemon zest
1 ½ teaspoons white sugar
½ teaspoon ground ginger
¼ teaspoon salt
2 cups cubed cooked chicken
1 ½ cups fresh blueberries
1 cup sliced celery
1 cup seedless green grapes, halved
½ cup sliced almonds
3  cantaloupes, halved and seeded

Directions:
Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour. Spoon into cantaloupe halves to serve.

Prep time: 30 mins
Total time: 1 hr 30 mins
Yields: 6 cantaloupe halves

Calories: 399.1
Fat: 23.7 g
Saturated fat: 4.6 g
Carbohydrates: 37 g
Sugars: 30.1 g
Dietary fiber: 4.6 g
Protein: 13.6 g
Cholesterol: 34.6 mg
Sodium: 287.2 mg
Neely's Jumbo Coconut Shrimp


Ingredients:
shrimp, panko breadcrumbs, sweetened coconut, eggs, salt, pepper, all-purpose flour, onion powder, garlic powder

Directions:
Preheat oil in a deep-fryer to 350 degrees F.
Butterfly shrimp and set aside.
In a medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs.
Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lines sheet tray. Serve with Zesty Dipping Sauce on the side.
Papa Floyds Holiday Wine


Ingredients:
grapes, powdered sugar

Directions:
Other Items Needed.
1 large strainer.
Cheese cloth.
8-10 1.5 liter bottles.
Wooden 2x4 or paddle.
3; 5 gallon food grade utility bucket.
1] Thoroughly clean and sanitize everything. Wash the grapes thoroughly then pick from the vine and place the grapes in 5 gallon bucket.
2] Once you have placed all the grapes in the buckets which should fill up two 5 gallon buckets proceed to mash the grapes. This process may take 30 to 45 minutes.
3] After the grapes have been thoroughly smashed drain the liquid from the grapes into the remaining bucket. After you have done that smash the remaining grapes once more until more liquid has come from the grapes and then proceed to drain the remaining grapes. Discard the left over grape skin and pulp.
4] With the juice that is in the 5 gallon bucket Add two- 5g packet (0.176 oz] of Lalvin yeast "Bourgovin RC-212. Each packet will be individually wrapped & sealed for freshness. Mix thoroughly making sure the yeast is dissolved into the liquid. Then add 1 cup powered sugar to the liquid and mixing it thoroughly making sure there are no clumps of sugar.
5] Seal the bucket with an air tight top and let the juice and yeast ferment for 10 days at room temperature.
6] Once fermentation is complete, strain the wine with a cheese cloth into another 5 gallon bucket then bottle with cork (8-10 1.5 liter bottles] and age for up to 3 months or longer for richer/smoother taste.
Grilled Chicken With Honey Mustard Greens


Ingredients:
cranberries, candied walnuts, gorgonzola, chicken breast

Directions:
Heat grilled chicken breast.
mix mixed greens, cranberries, walnut and gorgonzola with honey mustard vinaigrette.
Caramelized French Toast
Category: breakfast-and-brunch
By ANNEMORGANMU

My family loves it when I make this variation of French toast that my grandma once made for me. It's a GREAT substitute for sticky cinnamon rolls and a lot less hassle ... ENJOY!

Ingredients:
4 tablespoons butter, divided
6  eggs
½ cup milk
⅛ teaspoon salt
8 slices bread
1 cup brown sugar
½ cup water

Directions:
Melt two tablespoons of butter in a frying pan or skillet over medium high heat. Beat together eggs, milk and salt. Dip bread one at a time into egg mixture and fry until light brown and egg is cooked. After 4 slices of bread have been cooked, melt remaining 2 tablespoons butter. Cook remaining bread slices until light brown on both sides and egg is cooked. After all bread slices have been cooked and removed from pan, add brown sugar to pan. Stir until melted and sticky. Add water and stir. Place   in caramel sauce. Turn to coat, then remove from pan. Serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 247.5
Fat: 10.6 g
Saturated fat: 5.2 g
Carbohydrates: 31.4 g
Sugars: 19.7 g
Dietary fiber: 0.6 g
Protein: 7.2 g
Cholesterol: 156 mg
Sodium: 311.8 mg