xiaoxl/recipe_data huggingface dataset:
ITALIAN BURGERS With TOMATO SLAW


Ingredients:
lean ground beef, ground sausage, panko breadcrumbs, red onion, garlic cloves, sea salt, black pepper, provolone cheese, roma tomato, fresh basil, extra virgin olive oil, sea salt, black pepper

Directions:
In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours.
Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside.
Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty.
Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.
Garden Turkey Burgers


Ingredients:
lean ground turkey, onion, bell pepper, mushrooms, garlic, Worcestershire sauce, egg, salt, black pepper

Directions:
Mince the vegetables very fine, place in a medium bowl. Add the turkey, Worcestershire sauce, egg, bread crumbs and garlic. Mix well so that everything is incorporated. Divide into 6 patties. Place in fridge until ready to cook. Spray grill or skillet (cast iron works really well, but any skillet will do], with cooking spray. Cook patties until the internal temperature reach 165 degrees when a meat thermometer is place in the side of the patty and goes to the middle of the meat. Remove from heat and let rest 5 minutes.
Create your burger to your taste and enjoy.
Hass - Ta La Vista Brownies


Ingredients:
Hass avocado, salt, brown sugar, vanilla, bittersweet chocolate, whole wheat pastry flour, glutinous-rice flour, coconut milk, water, dried cherries, Hass avocado, powdered sugar, coconut milk

Directions:
Preheat oven to 350F, line and grease grease a 9" square pan.
In a large bowl beat together avocado pulp, salt, brown sugar, vanilla and vinegar.
Stir in melted chocolate until well combined.
Add flours and cocoa powder, stirring gently, then add coconut milk, cherry concentrate and water and mix well.
Fold in dried cherries.
Bake 20 minutes.
Cool completely in the pan, then chill overnight before frosting.
Frosting:
Combine avocado, agave, sugar, cocoa and coconut milk in a food processor and whip until smooth.
Spread on chilled brownies and sprinkle with coconut.
Chill completely before cutting.
Pappardelle Pasta With Olives, Thyme, and Lemon


Ingredients:
coarse salt, pappardelle pasta, kalamata olives, flat leaf parsley, extra virgin olive oil, fresh thyme leave, lemon, zest of, orange zest, red pepper flakes, red chile

Directions:
Bring a large pot of water to a boil.
Add salt and pappardelle, and cook until pasta is al dente, following label directions.
Drain in a colander, reserving 1 cup cooking water (if you are using fresh pasta, it will cook in a very few moments, depending on thickness and freshness].
While pasta is cooking, combine olives, parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in the bowl of a food processor fitted with the steel blade. Pulse until a chunky purée forms.
Transfer to a warm serving bowl large enough to accommodate cooked pasta (or chop everything together until you achieve the same result by hand].
Add pasta, and toss to combine.
Add 1/4 cup cooking water, and toss to combine. Add more water if necessary; pappardelle has a tendency to absorb liquid quickly, so more water may be needed. The sauce should cling to ribbons of pasta but should not be dry.
Serve immediately.
Instant Pot® Brown Rice
Category: side-dish
By LauraF

I haven't cooked rice on the stove since buying my electric pressure cooker! It's so easy and you can vary it up however you like; add spices or seasonings before cooking or fold in nuts and dried fruit after cooking.

Ingredients:
2 ½ cups water
2 cups brown basmati rice
1 tablespoon grapeseed oil  (Optional)
1 teaspoon kosher salt  (Optional)

Directions:
Combine water, brown rice, oil, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 25 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure. Unlock and remove the lid. Fluff rice with a fork or a rice paddle.

Prep time: 5 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 6 cups cooked

Calories: 105.6
Fat: 2.2 g
Saturated fat: 0.1 g
Carbohydrates: 21.2 g
Sugars: 0.7 g
Dietary fiber: 1.4 g
Protein: 2 g
Sodium: 161.5 mg
Bread and Butter Pudding - Gluten Free


Ingredients:
butter, eggs, caster sugar, milk, vanilla essence, sultanas, cinnamon

Directions:
Mix and whisk together the eggs, milk and cream in a medium sized bowls.
Remove crusts from bread and butter each slice. Cut bread slices in half into traingles.
Grease  an oven-proof dish or ramekins.
Layer the bread into the bottom of the dishes. Overlap the bread in layers so that it looks pleasing. Any bread that is above the custard layer will brown beautifully.
Sprinkle the dried fruit over the bread.
Pour the custard mixture over the bread and then sprinkle over cinamon.
Bake at 180°C for 20-30 minutes.
Pudding is best eaten warm but can be eaten cold also.
Calamari for a King


Ingredients:
squid, olive oil, white wine, sea salt, fresh ground pepper, flour

Directions:
Clean the squid, separate the tentacles, and cut the tubes into 1/2 inch pieces.
Mix together the olive oil, lemon juice, and white wine. put the cut squid(including tentacles] into it and let it sit for two hours in refrigerator(covered].
Drain the squid and tentacles in colander.  pat all dry.  toss all in flour with salt and pepper mixed in, shaking off excess.
In batches, drop all into hot fat for 30-45 seconds.
Drain all on paper towel. keep warm in oven while you cook the rest.
Serve with hot marinara or sauce of your choice.
Enjoy.
Twice Baked Potatoes


Ingredients:
baking potatoes, butter, green bell pepper, yellow onion, colby, cheddar cheese, milk, sour cream, colby, cheddar cheese, bacon

Directions:
Preheat oven to 400 degrees., Pierce potatoes several times with a fork., Wrap in foil., Bake until tender, 1-1 1/2 hour., When potatoes are done, cool slightly., Reduce oven temp to 350., Melt butter in skillet over medium heat., Add peppers and onions., Saute until tender, about 5 minutes., Slice the tops off the potatoes., Carefully scoop out the pulp., Reserve the skins., In a bowl, mash pulp., Stir in 3/4 cup cheese, milk, sour cream, and veg., mixture., Spoon mixture into potatoe skins., Sprinkle potatoes with remaining cheese and bacon., Bake until heated through, about 15-20 minutes.
Tropical Key Lime White Chocolate Macadamia Nut Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, brown sugar, sugar, vanilla extract, egg, lime zest, lime juice, white chocolate, white chocolate chips, flaked coconut

Directions:
Preheat oven to 375 F (180C].
In a small bowl, mix the flour, baking powder, salt and baking soda.
In a large bowl, beat the butter, sugars and vanilla extract at high speed until well combined.
Add the egg, lime juice and lime zest and beat for 1 additional minute.
Gradually add in the flour mixture.
Stir in the nuts, coconut and white chocolate chips by hand.
Drop the dough by rounded tablespoonful onto ungreased cookie sheets.
Bake for 8-11 minutes or until edges are slightly brown.
Sauteed Carrots and Leeks


Ingredients:
carrots, salt, leek, unsalted butter, black pepper

Directions:
Cook carrots in boiling salted water until tender (about 3 minutes].
Using a large skilled, cook Leeks in hot butter 3 to 5 minutes.
Add carrots to leeks, season and serve hot.
Spinach and Strawberry Salad


Ingredients:
fresh spinach, strawberry, fresh bean sprout, seedless grapes, bacon, apple cider vinegar, onion, sugar, salt, Worcestershire sauce

Directions:
Put all the salad ingredients above in a large bowl.
Combine all dressing ingredients in a shaker bottle and shake vigorously.  Pour over above salad.
Serve immediately.
5-Minute Southwest Layered Salad   -  K


Ingredients:
romaine lettuce, black beans, frozen corn, salsa, monterey jack and cheddar cheese blend, tortilla chips

Directions:
ARRANGE lettuce in bottom of glass serving bowl or on serving plate.
LAYER beans, corn, salsa and cheese evenly over top.
DRIZZLE with dressing; sprinkle with chips.
You can change the cheese and beans to your favorites.
Lite Multiberry Muffins


Ingredients:
whole wheat flour, flour, sugar, baking powder, baking soda, salt, ground cinnamon, egg substitute, applesauce, blueberries, strawberry, raspberries

Directions:
Preheat oven to 375 degrees.
Place paper liners in muffin tins or spray with Pam.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt and cinnamon.
Mix together the milk and egg substitute.
Make a well in the center of the flour mixture and pour the milk and egg mixture into the well along with the applesauce and vegetable oil.
Stir quickly just to combine.
Gently fold in berries.
Spoon the batter into the cups, filling each one almost to the top.
Bake about 20 minutes, until brown and crusty.
Over the Fire Scalloped Potatoes
Category: side-dish
By Rebecca Gould

I make these great hands on potatoes  beforehand, when everything is going to be cooked on the grill.  They're also great for a campfire on a small grill. These potatoes will keep everyone coming back for more! Have recipe in hand!

Ingredients:
8 large baking potatoes, peeled and diced
1 bunch green onions, sliced
1 (10 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
black pepper to taste
garlic salt to taste
½ cup crumbled crisply cooked bacon  (Optional)
½ cup sauteed mushrooms  (Optional)
½ cup butter

Directions:
Preheat a grill for medium heat. Prepare 8 pieces of aluminum foil with vegetable cooking spray.  Combine potatoes, green onion, soup, cheese, (and bacon and mushrooms if using) in a bowl.  Season to taste with salt and pepper.  Evenly divide the potato mixture among the squares of aluminum foil.  Dot with butter.  Fold into foil packets, sealing well. Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

Prep time: 30 mins
Cook time: 12 mins
Total time: 42 mins
Yields: 8 packets

Calories: 535.1
Fat: 23.8 g
Saturated fat: 12.6 g
Carbohydrates: 69.5 g
Sugars: 4.2 g
Dietary fiber: 8.9 g
Protein: 13.7 g
Cholesterol: 53 mg
Sodium: 632.4 mg
Fudge Cake (Johnny Cash's Mother's Recipe)


Ingredients:
margarine, water, shortening, flour, sugar, eggs, baking soda, cinnamon, buttermilk, vanilla

Directions:
Bring to a boil the margarine, water, shortening and cocoa; set aside to cool.
In another bowl, combine flour and sugar.
When chocolate mixture has cooled, add the eggs, baking soda, cinnamon, buttermilk and vanilla.
Bake in greased and floured pan in 350 degree oven until done.***I have no idea how long that might be.
Cukes


Ingredients:
cucumbers, lime, chile, cream cheese, basil, green onion, garlic clove, paprika

Directions:
Cut the cucumbers down the middle, lengthwise, peel and remove the seeds.
Rub the cucumbers with lime juice, and salt and pepper.
Cut the red pepper down the middle, remove the seeds, and dice into small pieces.
Combine the cream cheese and cream together with the remaining ingredients and mix well.
Fill the cucumbers with this lovely mixer and refrigerate for (at least!] 2 hours.
Easy Broccoli Soup


Ingredients:
onion, garlic cloves, head broccoli, potato, bacon

Directions:
In a large deep pan heat the oil over medium and add the onion & garlic.
Cook gently until softened for about 2-3 minutes.
Add the potato, broccoli and stock and bring to the boil.
Turn heat down and simmer for 20 mins until vegetables are cooked.
Either pour into a blender and blend or use a stick blender in pan to make a smooth mixture.
If using a blender add soup back to the pan and heat gently.
It is at this point you can add the chopped bacon and simmer til bacon is cooked, about 15mins, then check seasoning.
If not adding the bacon, check seasoning and add salt & pepper to taste & reheat gently.
Serve in nice bowls with slices of french bread which have been toasted on one side, turned over and topped with either blue cheese or whatever cheese you have on hand and grilled for a few mins til melted & crispy, on the side.
Note: cooking time does not include the extra time for the bacon addition.
Ham and Broccoli Chowder


Ingredients:
flour, evaporated milk, ham, onion, swiss cheese, water, half-and-half

Directions:
In a small bowl mix together well the flour and evaporated milk.
To the crockpot, add ham, broccoli, onion, swiss cheese, water and flour/milk mixture.
Set crockpot to low and cook for 7 hours.
Before serving, stir in half-and-half and heat thru. Serve immediately.
Sichuan-Style Spicy Orange Beef


Ingredients:
hot chili peppers, orange, garlic cloves, carrot, beef, broth, soy sauce, orange, honey, potato starch, water

Directions:
Cut the carrot, chili pepper, garlic, and orange zests. Set aside.
Add oil into the pot and heat the oil. Add pepper, garlic and orange zest into the pot and stir fry for 4 minutes.
Add the carrot and beef and stir fry for about 2 minutes to brown the beef.
Add the water, broth, soy sauce, honey, and orange liqueur. Give it a good stir.
Bring to boil and turn the heat into low. Cook for a hour. (You can check the softness of the beef for yourself and decide the cooking time. If you would like to have a softer beef then you should cook for more than an hour.].
Mix the potato starch and water in a small bowl and add the mixture into the pot for another stir.
Serve with rice, bread, or noodle. You can also take it as a main dish.
Enjoy!
Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Category: appetizers-and-snacks
By USA WEEKEND columnist Jean Carper

Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

Ingredients:
15  egg roll wrappers
1 pound pasteurized lump crabmeat
1 quart vegetable oil
2 tablespoons lime juice
1 tablespoon white sugar
2 tablespoons Asian fish sauce
1 tablespoon water
½ teaspoon ground ginger
½ teaspoon hot red pepper flakes
¼ cup chopped fresh cilantro, for garnish

Directions:
Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab. Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil. Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes. Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

Yields: 45 hors d'oeuvres

Calories: 36.7
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 2.4 g
Cholesterol: 9.2 mg
Sodium: 97.6 mg
Barbecued Shrimp


Ingredients:
large shrimp, black pepper, salt, crushed red pepper flakes, dried thyme leaves, dried rosemary leaves, dried oregano leaves, butter, unsalted butter, garlic, Worcestershire sauce, beer

Directions:
Rinse the shrimp in cold water and drain well, set aside.
In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves].
Combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat.
When the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring] in a back-and-forth motion.
Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
Add the beer and cook and shake the pan 1 minute longer and remove from heat.
Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Plums Poached in Marsala


Ingredients:
plums, sweet marsala wine, vanilla essence, cinnamon, brown sugar, fresh lemon rind, arrowroot

Directions:
Preset oven to 180C (350F].
Cut plums in half and remove stones.
Place plums, cut side up, into a rectangular baking dish- corningware, pyrex or similar.
In a large jug, combine Marsala, vanilla, cinnamon, sugar and lemon rind.
Mix well then pour this mixture evenly over the plums.
Bake on the centre shelf of the oven for 40 minutes, turning plums over after 20 minutes.
Remove from oven and strain liquid into a small saucepan.
Remove the lemon rind and discard.
Make a paste with the arrowroot and a little water and add to the juice in the saucepan.
Place pan over a medium heat and cook, whisking constantly, until it reaches simmering point.
Simmer sauce for about 5 minutes until it is slightly thickened and glossy- it will thicken more as it cools.
Pour the liquid back over the plums.
Serve plums hot or cold with cream or ice-cream.
Masai Mara (African Red Pepper Spread)


Ingredients:
red bell peppers, olive oil, garlic cloves, pecans, ground cumin, sugar, chile, salt, pepper

Directions:
Preheat oven to 475°F.
Using your hands, coat peppers with a little olive oil.
Place cut side up on a baking sheet.
Sprinkle garlic over peppers.
Roast until they begin to blacken, about 10 minutes.
Turn and roast until other side begins to blacken, about 10 minutes more.
Cool, remove skin, and cut into strips.
Place peppers, garlic, pecans, breadcrumbs, lemon juice, cumin, sugar, chilies, salt and pepper into a food processor.
Puree until smooth.
Pour in remaining olive oil and continue processing until mixture is smooth and glossy.
Serve with freshly baked bread.
Mexican Corn
Category: side-dish
By KBALDRIDGE

This recipe was given to me by my aunt in Texas, where they like everything hot!  Now, my family wants it for holidays, barbeques, or just by itself.

Ingredients:
2 (15.25 ounce) cans whole kernel corn, drained
1 (8 ounce) package cream cheese
¼ cup butter
10  jalapeno peppers, chopped
1 teaspoon garlic salt

Directions:
In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers and garlic salt.  Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 359.3
Fat: 22.7 g
Saturated fat: 13.4 g
Carbohydrates: 38.2 g
Sugars: 6.6 g
Dietary fiber: 4.5 g
Protein: 8 g
Cholesterol: 61.4 mg
Sodium: 491.4 mg
Out-Of-This-World Cake


Ingredients:
water, eggs, crushed pineapple, milk, instant vanilla pudding, vanilla, cream cheese, pecans, walnuts

Directions:
CAKE:
Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
TOPPING:
Pour the undrained pineapple over the baked layer.
Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
Add the pudding mixture to this beating till smooth.
Spread over the prepared layers.
Top with whipped topping.
Sprinkle with the coconut and pecans.
Chill covered for several hours.
Peas in Tomato Sauce (Revithia Me Saltsa Domata)


Ingredients:
extra virgin olive oil, onion, garlic clove, tomatoes, canned tomatoes, sugar, fresh oregano, fresh basil, water, tomato paste, zucchini, salt

Directions:
Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
Add olive oil and onions to a large skillet over medium heat.  Cook 2 or 3 minutes until the onions soften a bit.  Add the minced garlic and stir a minute.
Add the tomatoes (canned and paste], sugar, oregano, basil, and water to the onions.  Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm.
Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
Serve warm.
Quick & Easy Potato Leek Soup #5FIX


Ingredients:
leeks, vegetable broth, butter, heavy cream, chives

Directions:
1. Saute Leeks in butter until softened (about 10 minutes-stirring often].
2. Add Vegetable Broth.
3. Add container of Simply Potatoes Traditional Mashed Potatoes.
4. Heat on medium heat -- stirring often -- let potatoes dissolve and bring                 liquid to a simmering, slow boil.
5. Use emulsion blender to cream the soup.
6. Add heavy cream, stirring to mix well.
Serve with chopped chive if desired.
Icee Frappe


Ingredients:
vanilla ice cream, milk, powdered instant coffee

Directions:
Drizzle caramel against the side of the inside of a clear glass., Blend together all ingredients., Pour into clear glass and serve.
Zucchini Parmesan with Tomato Sauce
Category: side-dish
By MW09

This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.

Ingredients:
2 tablespoons olive oil
4  zucchini - peeled, sliced lengthwise, and sliced
2 teaspoons dried oregano
2 teaspoons dried basil
1 ½ cups tomato sauce
¼ cup Parmesan cheese

Directions:
Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 125.9
Fat: 8.6 g
Saturated fat: 1.9 g
Carbohydrates: 9.8 g
Sugars: 5.8 g
Dietary fiber: 3.1 g
Protein: 4.8 g
Cholesterol: 4.4 mg
Sodium: 570.1 mg
Candied Citrus Peel
Category: desserts
By Jill

You can use the peel of orange, lemon, lime or grapefruit. This recipe can easily be doubled.

Ingredients:
1 cup orange peel, cut into strips
½ cup white sugar
¼ cup water

Directions:
Place peel strips in large saucepan and cover with water.  Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer.  Drain.  Repeat this process two more times. In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling.  Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved.  Remove peel with slotted spoon and dry on wire rack overnight.  Store in airtight container.

Prep time: 15 mins
Cook time: 45 mins
Total time: 9 hrs
Yields: 1 cup

Calories: 121.4
Fat: 0.1 g
Carbohydrates: 31.3 g
Sugars: 25 g
Dietary fiber: 2.7 g
Protein: 0.4 g
Sodium: 0.8 mg
Smoked Chicken &Artichoke Pasta


Ingredients:
dry pasta, leek, garlic, artichokes, tomatoes, pine nuts, Tabasco sauce

Directions:
Cook the pasta following the directions, drain and keep warm.
Wash the leek well and slice thinly.
Heat the oil in a large pan, add the leek and garlic and cook over a medium heat stirring occasionally for about 10 minutes.
Add the chicken, stock, artichokes and tomatoes and cook uncovered for about 5 minutes or until the chicken is heated through thoroughly.
Stir in the pine nuts and season to taste.
Toss through the pasta to combine and serve.