xiaoxl/recipe_data huggingface dataset:
Caribbean Coconut Black Beans in the Crock Pot


Ingredients:
black beans, black beans, coconut oil, onions, garlic cloves, green bell pepper, dried thyme, brown sugar, cayenne pepper, russet potatoes, sweet potatoes, diced tomatoes, vegetable broth, coconut milk

Directions:
Place beans, potatoes and tomatoes in crock pot.
In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using] until soft.
Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet.
Pour the broth/vegetables into the crock pot.
Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes.
Season with salt and pepper, and serve over short grain brown rice.
Country Pork Soup


Ingredients:
carrot, celery, potato, sugar, salt, pepper, hot water, beef bouillon cubes, whole tomatoes, oregano leaves, frozen okra

Directions:
Add oil to dutch oven and heat over medium heat. When oil is heated, add pork and brown. Add carrots, celery and potatoes. Cook 1 minute. Add remaining ingredients except okra. Cover and simmer 1 hour, stirring often.
Add okra and cook 15 additional minutes.
Serve with crackers or cornbread.
Creme Anglaise I
Category: side-dish
By sal

Spice with ground cinnamon or cloves, if desired.

Ingredients:
1 cup heavy cream
2 teaspoons vanilla extract
4  egg yolks
⅓ cup white sugar

Directions:
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.

Cook time: 20 mins
Total time: 20 mins
Yields: 1.5 cups

Calories: 109.3
Fat: 8.8 g
Saturated fat: 5.1 g
Carbohydrates: 6.3 g
Sugars: 5.6 g
Protein: 1.3 g
Cholesterol: 95.5 mg
Sodium: 10.3 mg
Chicken Souvlaki With Tzatziki Sauce


Ingredients:
chicken breasts, olive oil, dry oregano, fresh lemon juice, salt, ground black pepper, cucumber, garlic clove, fresh dill, salt, tomatoes, red onion, salt, fresh ground pepper

Directions:
Start by preparing the marinade. In a bowl, whisk lemon juice, olive oil, oregano, salt, and black pepper. Use your hands to mix really well and place the chicken and marinate for about 2 hours.
In the meantime prepare the tzatziki sauce: Place cubed cucumbers in strainer set over bowl and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.
Cut the chicken breasts into 2 cm pieces . Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan] until well browned turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary]. Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.
To serve the chicken souvlaki (skewers], slice 1 red onion, 2 tomatoes and place on a platter. Put a thick line of tzatziki sauce down the center of the pita. Top with the cooked chicken, sliced onion and tomatoes. Fold the pita up like a taco to eat.
Enjoy :].
Check our recipe video on Youtube :
https://www.youtube.com/watch?v=Ywvq0LWpxno.
or visit our website :
https://recipes.myst.gr.
Turkey Sloppy Joes
Category: uncategorized
By Anonymous

Made with turkey, veggies, and whole wheat burger buns, this adaptation offers a healthier take on a retro favorite.

Ingredients:
1 tablespoon O Organics Extra Virgin Olive Oil
1 large carrot, diced
1 large onion, diced
12 ounces cooked turkey, diced
6 ounces cremini (brown) mushrooms, diced or cut into small wedges
4 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 (14.5 ounce) can Safeway No Salt Added Diced Peeled Tomatoes (with liquid)
1 cup Safeway Chicken Broth
⅓ cup Safeway Ketchup
½ teaspoon soy sauce
4 each Safeway Premium Wheat Hamburger Buns
1 tablespoon cornstarch dissolved in
2 tablespoons cold water
¼ cup shaved, grated, or shredded Parmesan cheese

Directions:
In a large skillet over medium high heat, warm olive oil. Add carrot and cook, stirring occasionally, for 2 minutes. Add onion and cook, stirring occasionally, for 2 minutes. Add turkey, mushroom, chili powder, garlic powder, salt, and pepper and cook, stirring occasionally, for 4 minutes. Stir in tomatoes, chicken broth, ketchup, and soy sauce, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, for 20 minutes. Meanwhile, preheat a broiler. Position a broiler pan 3 to 4 in. from heating element. Split buns and place open-faced on broiler pan. Toast the buns until lightly browned, 2 to 3 minutes. Add cornstarch mixture to Sloppy Joe mixture, stirring until sauce thickens, 30 to 60 seconds. To serve, place two bun halves on each plate, open faced. Top buns with Sloppy Joe mixture, dividing evenly. Sprinkle with Parmesan cheese, if using, and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 298.3
Fat: 9.8 g
Saturated fat: 2.8 g
Carbohydrates: 20.6 g
Sugars: 10.3 g
Dietary fiber: 4.1 g
Protein: 31.4 g
Cholesterol: 70.6 mg
Sodium: 1236.5 mg
Apple Ham Steak


Ingredients:
fresh ground pepper, butter, ham steak, cornstarch, apple butter

Directions:
In a large skillet, saute onion and pepper in butter until crisp tender.  Remove from pan and set aside.
Cut ham steak into 4 pieces and in the same skillet, brown ham on both sides.
While ham is browning, in a small bowl, combine the cornstarch and apple juice until smooth; then pour over ham.
Bring juices to a boil and cook while stirring for 1-2 minutes or until slightly thickened.
Reduce heat and spread apple butter over ham.
Top with sauteed onion.
Cover pan and simmer for 5-7 minutes or until thoroughly heated through.
Savory Crispy Potato Chip Canapes #SP5


Ingredients:
prosciutto, fresh rosemary

Directions:
In a large pan, brown potatoes in oil over medium-high heat, approximately 5 minutes on each side. Set on a paper towel lined plate to absorb excess oil.
Layer 3 fried potatoes, placing a dollop of dip in between each.
Dress the top potato with a large dollop of dip, a piece of prosciutto and 3 rosemary leaves.
Cranberry Barbecued Chicken


Ingredients:
chicken pieces, salt, black pepper, whole berry cranberry sauce, ketchup, brown sugar, lemon juice, Worcestershire sauce, prepared mustard, vinegar

Directions:
Preheat oven to 325F.
Place chicken pieces on a foil covered baking sheet (one with sides will help keep the sauce from running off the pan].
Season the chicken with salt and pepper.
In a bowl, stir together remaining ingredients.
Pour the sauce over the chicken.
Bake for approximately 55-60 minutes, basting every 15 minutes or so, cooking until the juices run clear and chicken is done.
Linguine With Mushroom and Garlic Sauce


Ingredients:
water, butter, garlic cloves, basil, salt, fresh black pepper, olive oil, linguine, parsley, parmesan cheese

Directions:
Cook the pasta in the water. Drain.
Melt 2 T butter in a saucepan. Add garlic and cook for a minute, then add mushrooms, basil and salt and cook until just tender.
Add remaining 4 T butter, pepper and oil.
Stir and remove from the heat. Add the parsley to the sauce.
Toss with the pasta and serve topped with Parmesan cheese.
Angel Hair Pasta With Lemon and Chicken


Ingredients:
angel hair pasta, butter, lemon juice, fresh parsley, dried marjoram, garlic powder, chicken

Directions:
Prepare pasta according to package directions.
Toss pasta with butter, lemon juice, parsley, marjoram and garlic powder; add chicken.  Season with salt and ground black pepper.
Chocolate Pecan Whoopie Pies


Ingredients:
unsalted butter, granulated sugar, eggs, vanilla, all-purpose flour, cocoa powder, baking powder, kosher salt, butter pecan ice cream

Directions:
Preheat oven to 375°F   Spray a baking sheet with nonstick spray.
Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl.  Microwave on HIGH 1 minute.  Stir well and return to microwave for 30 more seconds.  Stir until chocolate is completely melted.  Cool for 5 minutes.
In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
Scoop the batter by scant 1/4 cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter]. Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
Sandwich 1/2 cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.
Note:  Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com.
Roast Leg of Lamb with Rosemary
Category: meat-and-poultry
By JMASS

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Ingredients:
¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

Directions:
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight. Preheat oven to 450 degrees F (230 degrees C). Place lamb on a rack in a roasting pan and sprinkle with salt to taste. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 day
Yields: 10 servings

Calories: 552.9
Fat: 38.7 g
Saturated fat: 16.9 g
Carbohydrates: 8.1 g
Sugars: 7 g
Dietary fiber: 0.2 g
Protein: 40.7 g
Cholesterol: 156.5 mg
Sodium: 378.7 mg
Grilled Spareribs Cantonese


Ingredients:
low sodium soy sauce, dry sherry, crushed pineapple, sugar, honey, garlic cloves, salt

Directions:
Place ribs in a large shallow pan.
Mix together marinade ingredients; pour marinade over ribs.
Cover and marinate, turning occasionally, for 1 to 2 hrs or up to 24 hrs, refrigerated.
Bring to room temperature before cooking.
Remove ribs from marinade, reserving marinade.
Place ribs on an oiled grill 4 to 6 inches from the off-set coals.
Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender juicy inside, about 1 to 1-1/2 hours.
Glazed Ginger-Soy Chicken


Ingredients:
hoisin sauce, rice vinegar, soy sauce, garlic, fresh ginger, roasting chickens, chicken pieces, fresh ground black pepper

Directions:
Set a rack at the highest oven position and heat the oven to 400°F
In a small, shallow bowl, whisk the hoisin sauce, vinegar, soy sauce, garlic, and ginger.
Dredge each chicken piece in the glaze, coating completely.
Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with pepper.
Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes.
Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
Broil, basting the chicken and rotating the pan for even browning, until the chicken is shiny and well browned, about 8 minutes.
Drizzle the chicken with the pan drippings before serving.
No-Churn Keto Ice Cream
Category: desserts
By France C

Quick to make and no ice cream machine needed! After trying different variations of ingredients, I finally figured out a combination that produced a smooth and creamy texture, yet didn't freeze rock-hard like most no-churn ice cream can. The vodka is optional, however it really helps keep the ice cream scoopable and you don't taste it!

Ingredients:
1 cup heavy whipping cream
2 tablespoons powdered zero-calorie sweetener (such as Swerve®)
1 tablespoon vodka
1 teaspoon vanilla extract
¼ teaspoon xanthan gum
1 pinch salt

Directions:
Combine cream, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-sized jar. Blend cream mixture with an immersion blender in an up-and-down motion until cream has thickened and soft peaks have formed, 60 to 75 seconds. Cover jar and place in the freezer for 3 to 4 hours, stirring every 30 to 40 minutes.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 3 servings

Calories: 291
Fat: 29.4 g
Saturated fat: 18.3 g
Carbohydrates: 3.2 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 108.7 mg
Sodium: 91.7 mg
Leeks with mustards and cheese


Ingredients:
butter, plain flour, milk, cheddar cheese, parmesan cheese, coarse grain mustard, Dijon mustard, nutmeg, cheddar cheese

Directions:
Preheat oven to 400 degrees F.
Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender.
Drain and put under cold water immediately to refresh and stop the cooking process.
Place the butter, flour and milk in a saucepan and slowly bring up to the boil whisking all the time.
Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.
Add the grated cheddar and parmesan, then the mustards.
Season with salt and pepper and the nutmeg.
Put the leeks into a shallow serving dish and pour over the sauce.
Mix the breadcrumbs and the cheese together and sprinkle over the top of the leeks.
Bake in the oven for 20 minutes until the top is golden brown.
Holland Boterkoek
Category: world-cuisine
By Allison

A decadent Dutch cake that's super easy to stir up and a perfect complement to a cup of tea or coffee.  It's actually more like a soft cookie than a cake but definitely delicious nonetheless.

Ingredients:
⅔ cup butter, softened
1 cup white sugar
1 ½ teaspoons almond extract
1  egg, beaten
1 ½ cups all-purpose flour
½ teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan or pie plate. In a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. Blend in the egg. Combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. Press the dough into the prepared pan. Bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. When cool, slice into wedges to serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 - 9 inch cake

Calories: 219.4
Fat: 10.8 g
Saturated fat: 6.6 g
Carbohydrates: 28.7 g
Sugars: 16.7 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 42.6 mg
Sodium: 99.1 mg
Thin Crisp Tortilla Pizzas With Tomatoes & Goat Cheese


Ingredients:
fat free tortillas, olive oil, part-skim mozzarella cheese, plum tomatoes, garlic cloves, olive oil, dried basil

Directions:
Preheat oven to 275 degrees.  Using 2 baking sheets, place 2 tortillas side by side on each sheet.  With a pastry brush, lightly brush each tortilla with some of the olive oil.  Flip the tortillas over and brush again.  Bake 8-10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halway through the cooking time.  Also, during the first few minutes, use a knife point to pop any air bubbles that might develop.  The tortillas shouldbe golden and crisp when done.  (The tortillas may be prepared to this point up to 3 days in advance.  Cool completely, seal in a plastic bag, and refrigerate until ready to use.].
Sprinkle the mozzarella evenly over the 4 tortillas.  Place the tomatoes over the cheese.
Combine the garlic, olive oil, and basil and drizzle the mixture over the tomatoes.
Bake about 12 minutes, or until the cheese is bubbly.  Alternate the placement of the baking sheets halfway during the cooking time.  Remove the pizzas from the oven, then sprinkle bits of goat cheese all over their tops.  Serve immediately.
Beans and Stuff


Ingredients:
whole kernel corn, red kidney beans, bacon, onion, green bell pepper, ketchup, Worcestershire sauce

Directions:
In a large bowl, combine pork and beans, corn, kidney beans, and chili; set aside.
In a large skillet, fry bacon until crisp. Remove from pan and drain on paper towels. When bacon is cool, crumble into small pieces. Set aside.
Sauté onion and green pepper in bacon drippings. Add onion mixture and crumbled bacon to bean mixture. Stir in ketchup and Worcestershire.
Pour mixture into a sprayed 4-quart casserole dish; cover. Bake at 350°F, 50-60 minutes.
Lemon Lover's Cookies


Ingredients:
butter, sugar, lemon juice, all-purpose flour, cornstarch, lemon peel, butter, confectioners' sugar, lemon juice, lemon peel

Directions:
In small bowl, cream butter and sugar until light and fluffy.
Beat in lemon juice.
Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
Shape into 1 1/2 inch roll; wrap in plastic wrap.
Refrigerate for 1 hour or until firm.
Unwrap and cut into 1/4 inch slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 for 8-10 minutes or until edges are golden brown.
Cool completely on pans on wire racks.
Frosting:
In small bowl beat butter until fluffy.
Add confectioners' sugar, lemon juice and peel.
beat until smooth.
Spread over cooled cookes; sprinkle with additional lemon peel if desired.
Let stand until set.  Store in an airtight container.
Veggie & Cheese-Stuffed Shells


Ingredients:
jumbo pasta shells, reduced-fat ricotta cheese, part-skim mozzarella cheese, carrot, zucchini, parmesan cheese, dried parsley flakes, dried oregano, garlic powder, pepper, salt

Directions:
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder, pepper and salt to taste.
Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.
Battered Bite Size Steaks


Ingredients:
Bisquick, salt, Worcestershire sauce, cornstarch, milk

Directions:
Mix all ingredients adding just enough milk to make the consistency of pancake batter.
Place in gallon size ziplock with steak pieces.
Marinade in fridge for no less than 2 hours.
Deep fry till golden brown.
Multi-green guacamole


Ingredients:
green tomatoes, scallions, serrano chilies, mint leaves, cilantro, avocados, olive oil, salt

Directions:
"Mix all ingredients and season with salt and olive oil."
Ole! Pronto Enchilada Sauce


Ingredients:
water, tomato sauce, chili powder, cornstarch, masa harina

Directions:
WHISK ingredients in a medium saucepan and bring to a boil., BOIL for one minute while whisking then remove from heat., ENJOY in your favorite enchilada recipe or use as a base for chili.
Restaurant Style Salsa


Ingredients:
cilantro leaf, garlic cloves, garlic, rotel, stewed tomatoes, cumin, salt, black pepper, sugar

Directions:
Heat vegetable oil in skillet then add onion and garlic and saute until edges of onion start to brown then add can of Rotel.
Place all other ingredients together in a blender, pulse 8 to 10 times, then pour into skillet and simmer for 10 minutes.
Serve warm.
Cinnamon Hot Cakes


Ingredients:
flour, baking powder, salt, cinnamon, eggs, milk, margarine

Directions:
Mix dry ingredients in a bowl.  Add melted margerine, eggs, and milk.  Mix only till smooth.
Use about 1/4 of a cup of pancake batter per hot cake.  Have the temperature on your stove top set to 5 or 6.  Flip hot cakes when they start to bubble a bit.
Any Flavor Kool-Aid Taffy


Ingredients:
sugar, cornstarch, corn syrup, water, butter, salt

Directions:
Butter two large cookie sheets, then set them aside.
In a 2 qt.
saucepan, combine sugar and cornstarch.
Add corn syrup, water, butter, and salt.
Mix well before heating.
Bring mixture to boil on medium-high heat, stirring occasionally, until it reaches 250 degrees Fahrenheit on candy thermometer (hard ball stage].
Remove from heat, and immediately stir in the Kool-Aid powder.
Quickly pour onto prepared cookie sheets.
Let stand a few minutes, until cool enough to handle with your hands.
Grab a few helpers to pull the taffy with buttered hands until the taffy lightens its color and becomes firmer.
Roll taffy into bite-sized pieces.
Wrap individually in squares of wax paper.
Canapes with Garlicky Tomato Spread


Ingredients:
cream cheese, tomato paste, garlic, salt

Directions:
Use blender or food processor to puree all ingredients (except bread] into a smooth paste.
Trim sliced bread into large square without crusts.
Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles.
Chocolate Zucchini Bread (Cake)


Ingredients:
eggs, sugar, zucchini, flour, salt, baking powder, baking soda, cinnamon

Directions:
Beat together until light in color eggs, oil and sugar. Stir in zucchini and cooled melted chocolate; mix well.
Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
Add remaining flour to egg mixture, mixing just to blend.
Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
Spoon into a well-greased and floured tube or bundt  pan, or two 9 by 5-inch loaf pans.
Bake at 350 degrees F until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake].
Cool in pan, then turn out onto a rack to finish cooling. Wrap cake in plastic wrap until the next day. NOTE: Cake is best served the day after baking.
Gluten-Free Turkish Zucchini Fritters (Kabak Mücver)


Ingredients:
plain yogurt, cucumber, fresh dill, lime juice, garlic clove, salt, pepper, zucchini, green onions, fresh dill, eggs, salt, feta cheese

Directions:
Shred zucchini and set aside.
In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used], salt and pepper to make a yogurt sauce. Set aside.
Squeeze water out of the shredded zucchini.
In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter].
Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
Infuse love and serve with the yogurt sauce.