xiaoxl/recipe_data huggingface dataset:
Tex-Mex Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breasts, water, beef broth, chicken broth, tomatoes, onion, green bell pepper, corn, chili powder, ground cumin, black pepper, salt, tortilla chips, monterey jack cheese, avocado, lime wedge

Directions:
Cut chicken into 1-inch cubes.
In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
Bring to boiling.
Add chicken; reduce heat.
Cover and simmer for 10 minutes.
Add corn and seasonings, salting to taste.
Simmer, covered, for 10 more minutes.
Serve with crushed tortilla chips (I love the lime flavored ones], jack cheese, avocado and squeezes of lime juice!
Whole Wheat Pancakes With Strawberry Rhubarb Compote


Ingredients:
whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, buttermilk, canola oil, vanilla extract, lemon zest, fresh lemon juice, rhubarb, honey, lemon, zest of, fresh lemon juice, strawberry

Directions:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
In a medium bowl, whisk together buttermilk, canola oil, egg whites,vanilla extract, lemon zest, and lemon juice.
Pour wet ingredients over the dry ingredients. Stir gently with a spatula until combined. Don’t over mix. The batter will be thick.
Heat a griddle pan or non stick skillet over medium heat. Spray with cooking spray. Pour about  1/4 of  a cup of pancake batter onto the hot griddle pan, spacing out the pancakes a few inches from each other. When the pancakes start to bubble up, flip and cook until pancakes are lightly browned.
To make the compote: Spray a medium skillet with cooking spray. Add the rhubarb and cook for 2-3 minutes over medium heat, until rhubarb is soft. Add in the honey, lemon zest, and lemon juice. Stir and cook for 2 minutes. Stir in the strawberries and cook for another two minutes.
Serve strawberry rhubarb compote over hot pancakes.
White Corn and Baby Pea Salad


Ingredients:
white shoepeg corn, frozen baby peas, jicama, celery, green onion, orange sweet bell pepper, seasoned rice vinegar, brown sugar, fresh parsley, salt, white pepper, of fresh mint

Directions:
In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.
Curried Pork Burgers


Ingredients:
fresh coriander, feta cheese, curry paste, garlic cloves, gingerroot, ground cumin, salt, pepper, boston lettuce leaves, red onion, salt, pepper

Directions:
In large bowl, mix together pork, coriander, feta, curry paste, garlic, ginger, jalapeño pepper, cumin, salt and pepper. Divide into quarters; shape into burgers. Cover and refrigerate for 10 minutes or for up to 4 hours.
Place on greased grill over medium-high heat; close lid and grill, turning once, until digital instant-read thermometer inserted sideways into centre of each reads 160°F (71°C], about 10 minutes.
Grilled Red Onions: Meanwhile, peel onion; cut crosswise into 1/2-inch (1 cm] thick slices. Insert small skewer horizontally through each slice to keep rings in place. Brush both sides with oil; sprinkle with salt and pepper.
Place onion on greased grill over medium-high heat; close lid and grill, turning once, until softened, about 10 minutes. Serve with lettuce on burgers in buns.
Southern Boiled Custard
Category: drinks
By Cathy

A wonderful winter beverage that is part custard, and part heaven. Don't be afraid to try this recipe using almond or rum flavoring instead of the traditional vanilla extract.

Ingredients:
1 quart whole milk
5  eggs
1 cup white sugar
1 teaspoon vanilla extract

Directions:
Into the lower pot of a double boiler, add water. In the upper pot,  add  milk. Heat through over medium heat. Beat eggs together until light.  Add sugar and mix well.  Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion.  Pour slowly into hot milk. Cook, stirring constantly until it will coat a spoon.  Do not over cook.  Add vanilla extract. Chill in refrigerator before serving.

Yields: 8 servings

Calories: 216.2
Fat: 7.1 g
Saturated fat: 3.2 g
Carbohydrates: 30.8 g
Sugars: 30.8 g
Protein: 7.9 g
Cholesterol: 128.4 mg
Sodium: 92.6 mg
Glazed Pecan-Crusted Baked Salmon
Category: main-dish
By Christopher Gomez

Delicious and quick pecan-crusted salmon recipe that my wife loves! Great paired with a good Pinot Noir or other red wine.

Ingredients:
½ cup fresh bread crumbs
½ cup finely chopped pecans
3 teaspoons chopped fresh parsley
¼ cup olive oil
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon garlic powder
6 (4 ounce) fillets salmon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Mix bread crumbs, pecans, and fresh parsley together in a small bowl. Whisk olive oil, soy sauce, brown sugar, lemon pepper, thyme, basil, dried parsley, and garlic powder together in another bowl. Pour the brown sugar glaze generously over each piece of salmon. Cover the top of each fillet with bread crumb mixture. Bake in the preheated oven until salmon flakes easily with a fork, 10 to 15 minutes depending on thickness.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 fillets

Calories: 386.3
Fat: 23.8 g
Saturated fat: 3.1 g
Carbohydrates: 18.3 g
Sugars: 10.2 g
Dietary fiber: 1.7 g
Protein: 25.2 g
Cholesterol: 62 mg
Sodium: 873.7 mg
Lime Tahini Salad Dressing


Ingredients:
apple cider vinegar, tamari soy sauce, lime juice, salt, garlic cloves, water, dried parsley, sugar

Directions:
In a blender add all but the oil., Whiz around to break up the garlic., Then open the top of the blender and add the oil in a slow thin stream., If this is too thick, add a little more oil., Put on your salad in small amounts, this is powerful!, Bon Appetit!
White Wine and Garlic Dream Cream
Category: side-dish
By Claire

Don't even bother wasting your time making the usual boring alfredo!! Try this sauce and you'll never go back. The flavors are amazing and will impress any guest. One can never go wrong with white wine and garlic blended into a thick creamy peppery sauce.

Ingredients:
1 tablespoon butter
3  large shallots, sliced thinly
4 cloves garlic, chopped
1 ½ cups white wine, divided
ground white pepper to taste
¾ cup heavy cream at room temperature
1  lemon, juiced
salt to taste

Directions:
Melt butter in a medium saucepan over low heat.  Cook and stir the shallots until they become translucent and tender; stir in garlic and cook until tender and aromatic. Stir in 1 cup white wine, increase heat to high and bring to a boil.  Once it boils, add the remaining 1/2 cup wine.  Boil for 10 minutes then reduce heat to medium-low.  Season with white pepper to taste. When sauce is no longer boiling, slowly stir in cream, lemon juice and salt.  Simmer for 3 to 5 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 3 servings

Calories: 390.8
Fat: 26 g
Saturated fat: 16.2 g
Carbohydrates: 18.5 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 3.3 g
Cholesterol: 91.7 mg
Sodium: 63.9 mg
Slow Cooker Burgundy Beef Tips


Ingredients:
baby portabella mushrooms, dry red wine, pepper

Directions:
Stir together beef tips and remaining ingredients in a lightly greased 5 quart slow cooker.
Cover and cook on HIGH 4 hours or until beef is tender, stirring at least once after 2 hours.
Spaghetti Carbonara


Ingredients:
bacon, spaghetti, egg, milk, butter, parmesan cheese, scallion, black pepper

Directions:
In a large skillet, cook bacon until crisp.  Remove bacon from pan with a slotted spatula and place in a single layer between two pieces of paper towel to remove excess grease.
Cook pasta according to package directions, drain and keep warm.
Combine egg, milk and butter in a medium saucepan.  Cook and stir over medium heat until mixture coats the bottom curve of a metal spoon.  Do not boil.
Add cooked bacon, parmesan cheese, scallions and pepper to sauce and stir gently to combine.
Serve over spaghetti (or any pasta of your choice].
Peppered Chicken Breast


Ingredients:
chicken breast halves, black pepper, white pepper, butter, honey

Directions:
Coat both sides of chicken with pepper., Heat oil in skillet., Cook chicken in oil about 20 minutes, turning once., Cook until juice is no longer pink when centers are cut., Mix honey and butter., Top hot chicken with honey/butter mixture.
Pre-Cooked Grilled Chicken


Ingredients:
chicken breast halves, soy sauce, vinegar, brown sugar, dried oregano, dried whole thyme, dry mustard

Directions:
Place the chicken in a large Dutch oven.  Add enough water to cover; bring to a boil.  Cover, reduce heat, and simmer 15 minutes.
Drain the chicken and place in a large shallow container.  Combine the remaining ingredients, stirring well; pour the marinade over the chicken.  Cover and refrigerate 4 hours, turning frequently.
Remove the chicken from the marinade.  Grill over medium coals for 10 minutes or until done, turning once.