xiaoxl/recipe_data huggingface dataset:
Garlic Sauteed Spinach (Ina Garten)


Ingredients:
olive oil, garlic, kosher salt, fresh ground black pepper, unsalted butter, lemon

Directions:
Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.  *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Fusilli With Asparagus Basil and Balsamic Glaze


Ingredients:
salt, salt, extra virgin olive oil, asparagus, red onion, pepper, red pepper flakes, fresh basil leaf, lemon juice, romano cheese

Directions:
Bring 4 qt water to boil adding salt and pasta. Cook al dente. Drain and return to pot.
Right before putting pasta in boiling water bring balsamic vinegar to boil in 8 in skillet over med heat. Reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 c 15-20 minutes.
While pasta is cooking and balsamic is reducing heat 2 tbsp oil in 12 in skillet over high heat until beginning to smoke.
Cut asparagus in 1 in lengths discarding the bottom 1 inch.
Add asparagus onion black and red pepper 1/2 tsp salt and stir to combine.
Cook without stirring until asparagus begins to brown about 1 minute then stir and continue cooking.
Stir occasionally until asparagus is tender-crisp about 4 min longer.
Add asparagus, basil, lemon juice, 1/2 Romano,and remaining 3 tbsp oil to pasta in stockpot toss to combine.
Serve immediately, drizzling 1-2 tsp balsamic glaze over individual servings and sprinkle cheese accordingly.
Mississippi Dip


Ingredients:
cream cheese, sour cream, cheddar cheese, cooked ham, green chilies, green onion

Directions:
Slice off the top of the loaf, lengthwise and scoop out the inside of the bread. (Reserve for dipping].
Combine remaining ingredients (except scoops] blending well and spoon mixture into loaf.
Replace the top of the loaf and wrap well in aluminum foil.
Bake at 400* for 1 hour.
Unwrap loaf carefully, remove top and serve with reserved bread and scoops.
Parmesan Garlic Bread
Category: appetizers-and-snacks
By Sarah

This is a recipe I came up with myself. It is great with most Italian dishes. It can be doubled as needed.

Ingredients:
½ cup butter, melted
1 teaspoon garlic salt
¼ teaspoon dried rosemary
⅛ teaspoon dried basil
⅛ teaspoon dried thyme
⅛ teaspoon garlic powder
1 tablespoon grated Parmesan cheese
1 (1 pound) loaf French bread, halved lengthwise

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese. Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired. Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 8 servings

Calories: 267
Fat: 12.7 g
Saturated fat: 7.7 g
Carbohydrates: 31.8 g
Sugars: 1.5 g
Dietary fiber: 1.4 g
Protein: 7 g
Cholesterol: 31.1 mg
Sodium: 681.8 mg
Bacon-Wrapped Scallops


Ingredients:
bacon, scallops, ketchup, light brown sugar, white vinegar

Directions:
Preheat oven to 425 degrees.
If you prefer, the bacon can be pre-cooked for a couple of minutes in the microwave to insure it will be crispy by the time the scallops are done.
Do not overcook the scallops as they will be rubbery.
Cut each piece of bacon in half to make 24 pieces.
Roll a piece of bacon around each scallop and secure on wooden skewers.
Place scallops on a rimmed baking sheet.
Sprinkle with Old Bay and creole seasoning.
Both seasonings contain salt, so don't overdo it!
Amounts listed are what I used.
Bake at 425 degrees for 15-18 minutes, or until the scallops are done.
The bacon should be crispy.
While the scallops are cooking, combine the ketchup, brown sugar and vinegar in a saucepan to make the dipping sauce.
Mix well and cook until the sugar is dissolved.
Serve the scallops with the dipping sauce.
Bread an Butter Pickles


Ingredients:
pickling cucumbers, red bell pepper, kosher salt, water, cider vinegar, rice vinegar, light brown sugar, mustard seeds, turmeric, saffron, whole cloves, allspice berries, bay leaves

Directions:
Rinse cucumbers under cold water and trim the ends. Rinse red bell pepper under cold water, slice in half lengthwise and remove seeds. Peel Maui onions and set aside.
Use a Mandoline and slice cucumbers about 1/4 thick. Place cucumbers into a bowl. Slice Maui onion and red bellpepper about 1/4 inch thick and add to  cucumbers.
Add Kosher salt and water to the cucumbers. Stir pickles, cover with plastic and let stand for 3 hours. Rinse the cucumbers, onions and bellpeppers under cold water.
In a large saucepan add vinegar, brown sugar, mustard seeds, tumeric, saffron, whole cloves, whole allspice berries, bay leaves and cucumbers.  Bring cucumbers to a full boil and reduce to slow simmer for 15 minutes uncovered. Set pickles aside and let stand until they reach  room temperature.
Place pickles into a containers and refrigate for several hours.
Southern Coated Pecans


Ingredients:
sugar, cold water, salt, vanilla, cinnamon, pecan halves

Directions:
Combine all ingredients except pecans in heavy pot and cook 10 minutes or until bubbles cook down.
Add pecans and stir until all are coated.
Continue stirring until syrup turns to sugar.
Pour onto cookie sheet and separate.
Best Spanish Rice
Category: side-dish
By Angela Sims

The combination of picante sauce and chicken broth makes this easy recipe very tasty!

Ingredients:
2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Directions:
Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 servings

Calories: 286
Fat: 6.2 g
Saturated fat: 1 g
Carbohydrates: 50.9 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 5.7 g
Cholesterol: 2 mg
Sodium: 696.6 mg
Cuban Chicken Sandwich
Category: world-cuisine
By lutzflcat

I'm fortunate to live in an area where I can buy fresh Cuban bread from Cuban bakeries. The loaf typically is about 36 inches long, which makes four big sandwiches. Cuban bread has a palmetto leaf placed on top center prior to baking to keep moisture in. The texture is crispy on the outside and very light on the inside.

Ingredients:
1 ½ pounds chicken tenders
½ cup mojo marinade (such as Badia®), or as needed
1 tablespoon olive oil, or more as needed
8 thin slices  sweet onion
1 (1 pound) loaf Cuban bread
¼ cup yellow mustard
20  dill pickle slices
4 slices Swiss cheese

Directions:
Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight. Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate. Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes.  Remove from skillet. Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 4 sandwiches

Calories: 660.6
Fat: 19.4 g
Saturated fat: 7.4 g
Carbohydrates: 64.4 g
Sugars: 3 g
Dietary fiber: 4.6 g
Protein: 54.1 g
Cholesterol: 123 mg
Sodium: 1456.8 mg
Moroccan Chicken
Category: world-cuisine
By Sarah and Annette

Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!

Ingredients:
1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1  onion, chopped
2 cloves garlic, chopped
2  carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
½ teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground turmeric
1 ½ cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1  zucchini, sliced
1 tablespoon lemon juice

Directions:
Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside. Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 286.4
Fat: 3.7 g
Saturated fat: 0.8 g
Carbohydrates: 27.9 g
Sugars: 4.6 g
Dietary fiber: 6.3 g
Protein: 36 g
Cholesterol: 66.8 mg
Sodium: 2127.8 mg
Healthy Banana Pie


Ingredients:
prepared graham cracker crust, 2% low-fat milk, fat-free cream cheese, vanilla, banana

Directions:
Whisk the pudding mix and ½ cup of the milk until smooth.
Add the room temperature cream cheese and stir until it is lump-free.
Add the remaining milk to the pudding/cream cheese mixture and beat until it is smooth.
Pour the mixture in the pie crust.
Bake at 325F for 35 minutes.
Cover, place your pie into the freezer over night (or a minimum of 2 hours] to allow it to set up.
Optional: Spread fat free cool whip on top before chilling. Serve with sliced bananas.
Hot and Spicy Wing Sauce
Category: side-dish
By Country Boy

Hot and spicy very tasty. Dip your favorite meat into the sauce. Place on a serving dish and serve immediately.

Ingredients:
1 (64 fluid ounce) bottle hot pepper sauce (such as Tabasco®)
½ cup butter
¼ cup ground cumin
¼ cup chili powder
1 tablespoon red pepper flakes
1 tablespoon ground white pepper
1  fresh tabasco chile pepper  (Optional)

Directions:
Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and tabasco chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 20 servings

Calories: 63.4
Fat: 5.6 g
Saturated fat: 3 g
Carbohydrates: 3.7 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 1 g
Cholesterol: 12.2 mg
Sodium: 2419.2 mg
Cheesy Bacon-Sausage-Egg-Hash Brown Skillet
Category: breakfast-and-brunch
By Culinary Envy

Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast loaded with bacon, sausage, hash browns, cheese, and eggs! Garnish with 2 thinly sliced green onions, if desired.

Ingredients:
6 slices bacon, cut into 1-inch pieces
1 link smoked pineapple-bacon chicken sausage, cut into slices
1 tablespoon canola oil
1 teaspoon butter
2 ½ cups frozen hash brown potatoes, thawed
½  onion, chopped
¾ teaspoon garlic powder, divided
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Cheddar cheese
6  eggs
1 tablespoon milk
1 pinch salt and ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon. Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon. Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top. Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top. Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 311.6
Fat: 24 g
Saturated fat: 9.5 g
Carbohydrates: 14.7 g
Sugars: 1.6 g
Dietary fiber: 1.3 g
Protein: 18.1 g
Cholesterol: 235.2 mg
Sodium: 610.3 mg
Spicy Green Beans


Ingredients:
frozen green beans, salsa, sour cream, mayonnaise, lemon juice, hard cheese, green onion

Directions:
Mix frozen green beans with the salsa., Put into sprayed casserole dish., Mix together sour cream, mayo, lemon juice and pepper flakes., Put on top of green beans and spread to make an even layer., Put grated cheese on top and then green onion., Cook covered at 350 for about 30 minutes.
Mushroom-Walnut Pate


Ingredients:
olive oil, water, white mushrooms, onion, walnuts, salt, pepper

Directions:
Heat oil over medium heat and saute onions and mushrooms for 2 minutes.
Add water, cover pan, and cook for 8 minutes over medium heat.
There should be a small amount of water left in the pan at this time.
Meanwhile, chop walnuts in food processor.
Add the mushroom mixture to the walnuts in the food processor and process until smooth.
Season to taste with salt and pepper.
Beet Salads


Ingredients:
beet, granulated sugar, olive oil, cinnamon, parsley, salt

Directions:
Wash the beets well, being careful not to break their skins.
Cut off the tops, leaving a stalk of about 1 1/2 inches.
Boil, covered, until tender.
Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
Mix the remaining ingredients and pour over beets.
Let marinate 1 hour before serving.
Margarita Cheesecake Pie (Easy No-Bake)


Ingredients:
sugar, butter, cream cheese, sweetened condensed milk, triple sec, limes, juice and zest of, lime slice

Directions:
To make the crust:
Crush the pretzels in a food processor and combine the crumbs with the sugar and the melted butter. Press the mixture into a buttered 9-inch pie dish. Place the crust in the freezer.
To make the filling:
In the bowl of an electric mixer, beat the softened cream cheese with the sweetened condensed milk until the mixture is smooth. Stir in tequila, triple sec, lime juice, lime zest and food coloring.
Fold half of the whipped topping into the filling mixture and spoon into the prepared pie shell. Top with the remaining whipped topping and garnish with lime slices.
Refrigerate the cheesecake 6 hours or overnight.
Freezes well; remove from freezer about 15 minutes before serving.
Peppered Steak With 5 Star Gourmet Steak Sauce


Ingredients:
diced tomato, salt, pepper, dry sherry, tomato sauce, water, paprika, rump steak, peppercorns, egg, fresh parsley

Directions:
SAUCE-----------------.
Place the oil in the bottom of a saucepan.
Cook the diced tomatos in saucepan on low heat.
Continually stir them.
Add pepper and salt early on in the cooking of the tomatoes.
When the tomatoes are nearly cooked add the dry sherry.
Now leave the tomatoes for 1 min so that all the sherry is absorbed in the tomatoes.
Add the tomato sauce and stir in and then add the paprika.
Add the water slowly so that the thickness is what you desire.
Serve on top of steak or as part of a fancy dish.
PEPPERED STEAK--------------.
Beat the egg so that the yolk is blended in with the white.
Dip the steak piece by piece into the egg.
Then cover the steak with the peppercorns.
Place the steak onto high heat for 30 seconds each side and then reduce heat and cook until it is how you like it.
Once cooked place on a plate.
Generously pour the sauce over the steak and garnish with a bit of fresh parsley.
Serve and enjoy.
Raw Corn and Tomato Salad


Ingredients:
walnut oil, red wine vinegar, fresh thyme leave, sugar, corn, tomatoes, red onion, chickpeas, vegetarian bacon, chive blossoms

Directions:
In a medium bowl, whisk the walnut oil, vinegars, thyme and sugar if using. Set aside.
Use a serrated knife to carefully cut the kernels from the ears of corn. To do this, one at a time stand each ear on its wide end, then saw the knife down the length of the cob. Discard the cobs(I put cobs in freezer to use later to make veg. stock].
To the bowl with the dressing, add the corn kernels, tomatoes, onion and chickpeas. Toss well. Divide the greens between 4 serving plates, then top with the corn mixture.
Garnish with crumbled veggie bacon, goat cheese and chive blossoms, if using. Enjoy!
My Big Fat Greek Baked Beans
Category: side-dish
By Chef John

I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish. Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.

Ingredients:
1 pound dried Corona beans
3 quarts cold water
2  bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce
2 tablespoons tomato paste
3 tablespoons honey
½ cup chopped fresh dill
½ cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar
2 cups water, or more as needed
4 ounces feta cheese
1 tablespoon chopped fresh dill

Directions:
Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight. Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills. Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry. Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Prep time: 15 mins
Cook time: 1 hr 50 mins
Total time: 10 hrs 5 mins
Yields: 1 casserole

Calories: 330.3
Fat: 13.8 g
Saturated fat: 3.3 g
Carbohydrates: 38.5 g
Sugars: 9.9 g
Dietary fiber: 7.7 g
Protein: 13.1 g
Cholesterol: 10.1 mg
Sodium: 1003.6 mg
Tabbouleh Salad With Chopped Walnuts


Ingredients:
Bulgar wheat, water, lemon juice, extra virgin olive oil, cucumbers, roma tomatoes, fresh parsley, flat leaf parsley, green onion, fresh mint leaves, walnuts, fresh garlic

Directions:
Combine bulgur and water in medium bowl.
Set aside 30 minutes or until all liquid is absorbed.
Add lemon juice and olive oil to bulgur.
Mix well.
Stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
Refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
Serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.
Bleu Cheese Dressing / Dip / Spread


Ingredients:
sour cream, blue cheese, cider vinegar, sugar, salt, cayenne pepper, bacon

Directions:
Mix everything together, making sure the sugar is completely dissolved, and then refrigerate for at least one hour.
Serve over salad fixins.
Or dip chicken wings in it.
Or use it as a sandwich spread.
Decadent Crock Pot Beef Stew With Red Wine


Ingredients:
stewing beef, olive oil, onion, celery, carrots, bacon, potatoes, crushed tomatoes, garlic cloves, bay leaf, dried thyme, pepper, salt, red wine, Worcestershire sauce

Directions:
marinate meat in red wine, olive oil, onion, thyme, bay leaf, salt and pepper overnight.
Drain the meat and reserve the marinade.
saute the bacon.
brown the meat in the bacon fat.
place all the vegetables, meat, bacon, marinade and garlic into crock pot.
cook on low heat for 8 to 10 hours or until meat is tender.
NUTELLa CRUMBLE


Ingredients:
flour, sugar, butter, eggs

Directions:
line the base of a 24 cm springform tin with baking paper  grease the sides.
preheat oven to 180 Celsius.
place everything except the nutella into a medium sized bowl.  mix until crumbly.
press 2/3 of the mix across the base of the tin and a little up the side of the tin.just enough to hold the nutella inches.
spread the nutella across the base. if the nutella is a bit hard, warm it in the microwave.
sprinkle the rest of the crumbs over the top of the nutella.
cook for approximately 30 minutes or until top is golden.
cool completely.
sprinkle with icing sugar to serve.
Apple and Spinach Salad With Sweet Seed Butter Dressing


Ingredients:
celery, apple, spinach, walnuts, garlic clove, water, maple syrup, cinnamon, sea salt

Directions:
Arrange spinach leaves in 2 bowls and top with celery, apples, and walnuts. Prep dressing ingredients and place in blender except for chia seeds.
Blend until smooth. Stir in chia seeds and pour over salads. Yield: 2 salads.
Poppy Seed Loaf With Lemon Icing


Ingredients:
poppy seed, milk, butter, sugar, eggs, vanilla, lemon rind, lemon juice, flour, salt, baking powder, butter, icing sugar, milk, lemon juice, lemon, rind of, poppy seed

Directions:
Soak poppy seeds in milk for 2 hours or overnight., Cream butter and sugar until light and fluffy., Beat in eggs one at a time., Beat in vanilla, lemon rind, and juice., Combine flour, salt, and baking powder., Add to creamed mixture alternately with poppy seed mixture., Turn into 9x5" loaf pan., Bake in 300 oven for 1 1/2 hours., Let cool for 15 minute and remove cake from pan., Cool on wire rack and ice.