xiaoxl/recipe_data huggingface dataset:
Spicy Black Bean Soup for the Crock Pot


Ingredients:
dried black beans, water, carrot, celery, red onion, garlic cloves, green bell peppers, lentils, diced tomatoes, chili powder, ground cumin, dried oregano, ground black pepper, red wine vinegar, salt, brown rice, plain yogurt, lime wedge, cilantro

Directions:
Soak beans in three times their volume of water over night.  Drain and rinse.
In Crockpot, combine soaked beans and 1 1/2 quarts fresh water.  Cook for 3 hours on high.
Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils, tomatoes, chili powder, cumin, oregano, black pepper, red wine vinegar and salt.  Cook on low for 2-3 hours.
Stir the rice into crockpot in the last hour.
Puree half the soup in a blender, then pour back into the pot before serving.  Serve with lime wedge, plain yogurt, and cilantro.
Super Easy Super Tasty Meatloaf


Ingredients:
onion, ketchup, eggs, ketchup, brown sugar, mustard

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, combine meat, bread crumbs, onion, ketchup, eggs, and onion soup mix.
Use your hands to squish all of the ingredients together until all of the ingredients are well combined.
Form the meat mixture into two "loaves."  At this point, I usually wrap one of the loaves in press and seal freezer wrap and toss it in the freezer.  However, if you have a larger family, you'll probably want to cook both.
Put the two loaves in a 13x9 baking pan and bake for 45 minutes.
While the loaves are baking, mix up the sauce by stirring the ketchup, the brown sugar, and the mustard together until smooth.  Set aside.
After 45 minutes, take the meat loaves out and spread the sauce over the tops.
Placed the sauced loaves back in the oven and bake for another 15 minutes or until cooked through.
Let the meat loaves cool for 5 - 10 minutes before cutting them.
Enjoy!
P.S. To cook a frozen meatloaf, take the frozen meat loaf out the day before you want to cook it and let it thaw in the refrigerator.  Cook as stated above.
P.S.S.  This meatloaf pairs wonderfully with my super yummy corn casserole!
Minted Citrus Salad (Ww Core)


Ingredients:
mint leaf, grapefruit, oranges

Directions:
Serve immediately or transfer to a container and refrigerate up to 2 days. Top each portion with 1 tablespoon of yogurt before serving. Garnish with slivered mint leaves if desired. Yields about 1 cup per serving.
Add fruit segments to bowl, stir in mint, cover and chill.
Easy Arroz Con Pollo


Ingredients:
boneless skinless chicken breast halves, minced garlic clove, chicken broth, tomato sauce, onion, green pepper, monterey jack pepper cheese

Directions:
Spread the rice in a greased 13" x 9" baking dish.  Season both sides of chicken with salt and pepper (I use  Goya Adobo seasoning with the pepper generally].  Put the chicken over the rice.
In a bowl, combine the broth, picante sauce, tomato sauce, onion, garlic, and green pepper;  pour over the chicken and rice.
Cover and bake a 350 degress for 55-60 minutes or until rice is tender and chicken juices run clear.
Sprinkle both cheeses over the chicken and bake uncovered  5 minutes longer or until cheese melts.
Crab Butter


Ingredients:
cream cheese, butter, margarine, onion, lemon juice, mayonnaise

Directions:
Cut cream cheese and butter into chunks.
Microwave until smooth (usually 3 min med high.  Extra 1 min high if needed].
Remove from microwave and add remaining ingredients.
Mixture will be liquid.
Refrigerate overnight.
Mix well before serving with crackers.
Gluten Free Apple Cherry Cranberry Coconut Pecan Granola 'Muffin


Ingredients:
quick oats, granny smith apples, dried shredded coconut, pecans, palm sugar, sugar substitute, honey, ground flax seeds, raisins, chocolate chips, eggs, coconut oil, cinnamon, ground ginger, allspice, salt, lemon, zest of, water, milk, vanilla extract, zucchini, carrot

Directions:
Toast Pecans or Nuts in Cast Iron Pan over low to medium heat, to release oils. Aprox. 10 minutes.
Preheat Oven to 350°F.
Meanwhile, combine dry ingredients.
Peel and Core Apples Cut into 1 inch bites. Add to dry.
Combine wet ingredients.
Combine all Ingredients.
Once well mixed into a very thick batter, Divide into Muffin Cups or a Pie Dish to Make an Apple Crisp. Bake for Approximately 20-30 Minutes, when Edges & Tops Brown. I had to lower heat after 20 and bake for 10 more.
Remember in Cooking, Everything is Optional So Please Modify to suit your Dietary needs and tastes.
Roasted Peanuts
Category: appetizers-and-snacks
By kehn

This is my Dad's recipe and could not be easier.  Just remember, turn off the oven and don't take them out or even open the door for 1 hour.

Ingredients:
1 pound raw peanuts, in shells

Directions:
Preheat oven to 500 degrees F (260 degrees C). Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven. Turn oven off.  Leave peanuts in oven for 1 hour without opening door.  Serve warm or at room temperature.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 pound

Calories: 321.8
Fat: 27.9 g
Saturated fat: 3.9 g
Carbohydrates: 9.2 g
Sugars: 2.3 g
Dietary fiber: 4.8 g
Protein: 14.6 g
Sodium: 10.2 mg
Pesto Stuffed Tomatoes


Ingredients:
tomatoes, long grain white rice, hot water, basil pesto, pine nuts, parmesan cheese, mozzarella cheese, mozzarella cheese

Directions:
Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting].
Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Also cut a fine slice from the bottom of each tomato, so they can stand up straight but not enough to leave a hole.
Scoop the core and seeds out of each tomato to leave a shell, being careful to leave the base of the tomato intact.
When the rice is fully cooked, remove from the heat.
Add the pesto sauce, pine nuts, parmesan cheese and 1/4 cup of the grated mozzarella cheese. Stir to mix well.
Spoon the mixture carefully into each tomato shell, until level with the top of the tomato, pressing down with the spoon so the filling is firmly packed in.
Place the other 1/8 cup of grated mozzarella cheese evenly over the top of the filled tomatoes.
Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened and the mozzarella is just turning golden.
Enjoy!
Bush's Three Bean Chili


Ingredients:
lean ground beef, chili powder, yellow onion, green pepper, dark red kidney beans, pinto beans, black beans, chopped tomatoes, salt, ground pepper, cumin, cinnamon, tomato paste, cheese, sour cream

Directions:
Brown ground beef in heavy dutch oven or soup pot., Add chili powder while browning and mix in well., Add onion and pepper to meat and brown for 2 minutes., Drain off excess grease., Stir in remaining ingredients except for cheese and sour cream., Simmer on low heat for 10-15 minutes., Serve with shredded cheese and dollop of sour cream.
Slow-Cooker Lasagna
Category: trusted-brands-recipes-and-tips
By Kraft

Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.

Ingredients:
1 (15 ounce) container POLLY-O Original Ricotta Cheese
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese, divided
1 large egg
2 tablespoons chopped fresh parsley
1 pound ground beef
1 (24 ounce) jar spaghetti sauce
1 cup water
6  lasagna noodles, uncooked

Directions:
Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside. Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Spoon 1 cup meat sauce into a slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture, and meat sauce. Cover with lid. Cook on LOW until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 8 servings
Salsa Ninety Nine (Mild)
Category: appetizers-and-snacks
By YABEI

A salsa recipe for those with a tomato and pepper garden.  If you prefer a hotter salsa, add more jalapeno or cayenne pepper.

Ingredients:
24 pounds tomatoes
1 (12 ounce) can tomato paste
½ bunch cilantro
16  jalapeno chile peppers
2 medium heads garlic
6 large green bell peppers, chopped
6 large onions, chopped
9 tablespoons salt
1 cup distilled white vinegar
½ cup brown sugar
¾ cup cornstarch
½ cup water

Directions:
Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes In a large pot over low heat, boil the milled liquid and tomato paste  for 1 hour, or until the liquid is reduced by 1/3. In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft  -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

Prep time: 1 hr
Cook time: 2 hrs
Total time: 3 hrs
Yields: 20 pints

Calories: 47.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 10.8 g
Sugars: 6.3 g
Dietary fiber: 2.3 g
Protein: 1.7 g
Sodium: 826.6 mg
Quickest Cocktail Meatballs


Ingredients:
"chili sauce"

Directions:
"Pour everything into a saucepot and simmer for 15 minutes."
Low Carb Cinnamon Hot Cereal


Ingredients:
unsweetened soymilk, butter, Splenda sugar substitute, cinnamon, nutmeg, sugar-free maple syrup, vanilla beans, vanilla bean

Directions:
Put TVP and soy milk in a 1 qt bowl, microwave on High for 3 minutes., Cover with plastic wrap, let stand for 5-10 minutes., Add water if needed., Reheat with 1 minute in the microwave on High., Add remaining ingredients and any optional additions that you'd like., Stir until butter is melted., Enjoy!
Coconut Rice Pancakes (Vibibi)


Ingredients:
warm water, coconut milk, cardamom, sugar

Directions:
Begin by dissolving the yeast in 1/2 cup of warm water. Add a pinch of sugar and set aside, until the yeast mixture foams.
Blend the rice flour and the Coconut milk first.
Then add the yeast and Cardamom and blend again.
Now, cover in a warm place to let it rise for a few hours.
When the batter has doubled in size, add the sugar and mix well. Leave it again for about an hour or two in a warm place to rise.
Heat up your small frying pan and add a drop oil. Spread it around the pan.
When hot, pour some of the batter into the pan and spread to form a circle, just like the way you would when making pancakes and cover.
Keep checking it and when golden brown on the bottom, flip it carefully.
Repeat the process, adding more oil when necessary.
Enjoy with a Cup of Chai (Tea].
Ww 4 Points - Red Velvet Cake


Ingredients:
fat free sugar-free instant cheesecake pudding mix, fat-free cool whip, skim milk

Directions:
Mix cake mix and diet soda.
Pour in 13"x9" pan sprayed with Pam.
Bake at 350 for 30 minutes or until done. Cool completely.
Mix pudding and milk.
When thickened, spread on cake.
Spread Cool Whip over all.
Cover and refrigerate leftovers.
4 points per serving (serves 15].
Green Avocado Salsa
Category: appetizers-and-snacks
By DOGMAGRILL

This is the ultimate fresh, green salsa.  The addition of avocado gives it a wonderful creaminess!

Ingredients:
⅓ cup water
¼ teaspoon black pepper
¾ cup chopped onion
3 cloves garlic, minced
4 medium fresh jalapeno peppers, seeded, deveined, and finely minced
1 cup chopped fresh cilantro
1  avocado, peeled and pitted
½ pound tomatillos, husked and chopped

Directions:
Place the water, pepper, onion, garlic, jalapenos, cilantro, avocado, and tomatillos in a blender, or the bowl of a food processor.  Puree or process to desired consistency, adding more water as needed.  Serve immediately.

Prep time: 30 mins
Total time: 30 mins
Yields: 2 cups

Calories: 60.8
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 6.3 g
Sugars: 2.2 g
Dietary fiber: 2.9 g
Protein: 1.2 g
Sodium: 5.6 mg
Campfire Cast Iron Cornbread
Category: bread
By Elisa Gale

It doesn't get better than a deep pan of cornbread cooked over coals in a cast-iron skillet old-timey style. Here's my own super-moist recipe, with additional instructions if you prefer to use your oven. Serve with butter, honey, your favorite jam, or molasses.

Ingredients:
2 tablespoons lard, or as needed
1 cup cornmeal
1 cup all-purpose flour
½ cup brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup melted butter
2 large eggs
¼ cup sour cream
1 teaspoon vanilla extract  (Optional)

Directions:
You will need a cast iron chicken frying pan with a lid and a few iron S-hooks to raise the pan up off the ground. Build a campfire with wood and allow the fire to burn until you have some good embers going. Add a layer of coal. Rake the coals into a flat bed on one side of the fire. Completely grease the inside of the cast iron pan and the lid with lard. Set the pan next to the fire on some coals to preheat for 10 to 15 minutes. Sift cornmeal, flour, brown sugar, baking powder, baking soda, and salt together in a bowl. Make a hole in the middle of the mixture. Add buttermilk, melted butter, eggs, sour cream, and vanilla extract into the hole. Stir together until a lumpy batter forms, but don't overmix. Allow batter to sit while you check the pan; grease should not be smoking but only be hot and melted. If it is smoking, remove from heat and cool down until it no longer smokes. Pour batter into the hot pan and cover with the lid. Place a very thin layer of embers on the ground and use the S hooks to raise the bottom of the pan and allow air to circulate. Place about 1/3 of the amount of embers you used underneath on the top of the pan. Bake without removing the lid until cornbread is cooked through and a toothpick comes out clean, 40 to 45 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 300.5
Fat: 12.4 g
Saturated fat: 6.4 g
Carbohydrates: 41.5 g
Sugars: 15.3 g
Dietary fiber: 1.1 g
Protein: 5.8 g
Cholesterol: 69.2 mg
Sodium: 506.6 mg
Traditional Mashed Potatoes


Ingredients:
russet potatoes, soymilk, vegan margarine, salt, pepper

Directions:
Place potatoes in a saucepan and cover with water.
Cover and bring to a boil; cook for 20-25 minutes or until very tender.
Drain well.
Add soymilk, vegan margarine, salt and pepper; mash until light and fluffy.
Add more soymilk and vegan margarine, if needed, to get a creamier texture.
Quick Strawberry Oatmeal Breakfast Smoothie
Category: breakfast-and-brunch
By Azmommy02

This is a fast and filling smoothie with a deep-pink color and a rich, creamy texture.

Ingredients:
½ cup rolled oats
1 teaspoon chia seeds
14  frozen strawberries
6 ounces nonfat vanilla Greek yogurt
1  banana, broken into chunks
½ cup almond milk
½ teaspoon vanilla extract

Directions:
Blend oats and chia seeds together in a blender to a fine consistency. Add strawberries, yogurt, banana, almond milk, and vanilla extract; blend until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 smoothies

Calories: 245.5
Fat: 2.6 g
Saturated fat: 0.3 g
Carbohydrates: 45.8 g
Sugars: 20.8 g
Dietary fiber: 5.9 g
Protein: 11.1 g
Cholesterol: 5 mg
Sodium: 83.6 mg
Arroz C'atum


Ingredients:
onion, garlic cloves, green pepper, olive oil, tuna, tomatoes, cumin, paprika, long grain rice, water, fresh parsley, cilantro

Directions:
In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent.
Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend.
Add rice and water to make 3 cups of liquid. Bring to a boil.
Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes.
Add herbs and serve with a salad.
Eggplant Tacos
Category: world-cuisine
By DnDCross

This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!

Ingredients:
¼ cup olive oil, divided
1 small onion, chopped
2 tablespoons lemon juice
2 cloves fresh garlic, minced
¼  jalapeno pepper, minced
1  eggplant, cut into cubes
2 tablespoons ground cumin
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
4  taco shells

Directions:
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes. Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 254.9
Fat: 18 g
Saturated fat: 2.7 g
Carbohydrates: 23.3 g
Sugars: 4.7 g
Dietary fiber: 7.1 g
Protein: 3.8 g
Sodium: 193 mg
Lime-coconut Buttermilk Pie


Ingredients:
sugar, sweetened flaked coconut, buttermilk, unsweetened coconut milk, all-purpose flour, eggs, vanilla extract, lime, salt

Directions:
Preheat oven to 350 degrees F.
Whisk all ingredients together until well blended.
Pour into pie shell and place on baking sheet.
Bake until filling is just set, still needs to be a little jiggly in center, start checking at 40 minutes.
Remove pie from oven and let cool to room temperature.
Must cool at least 15 minutes before serving, but best to let it cool, then chill in refrigerator for a couple of hours.
Chinese Red-Cooked Pork Belly, Braised


Ingredients:
sugar, soy sauce, dark soy sauce, ginger, star anise, water, green onion, toasted sesame seeds

Directions:
Heat oil in a wok or dutch oven until shimmering.
Add sugar to oil. Mix constantly until it melts (~370F].
Add pork belly and sear until golden brown. Stir constantly and scrape bits of sugar that have stuck to the pot. The sugar will burn quickly so pay attention.
Add soy sauce, dark soy sauce, rice wine, and water. Add ginger and star anise. Bring to a boil and then lower heat to a simmer.
After an 45 minutes to an hour, remove meat to serving bowl. Boil sauce until desired consistency and skim off scum and fat. Pour over meat.
Garnish with chopped green onions and sesame seeds. Serve.
Mint Tea


Ingredients:
tea bags, mint, lemons, zest of, boiling water, sugar, cold water

Directions:
In a container, steep tea, mint and lemon zest in boiling water for 12 minutes., Remove mint leaves and tea bag with a slotted spoon., Add lemon juice and sugar to hot liquid., Stir until sugar is dissolved., Add 8 cups of cold water.
Authentic Madras Curry


Ingredients:
chicken, onion, diced tomatoes, tomato puree, fresh lemon juice, ghee, black pepper, chili powder, cumin seed, fenugreek seeds, turmeric, cardamoms, garam masala, dried fenugreek leaves

Directions:
Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F] and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.].
Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must] just before serving.
Papa Crutchfield's Nachos


Ingredients:
American cheese, onion, tortilla chips

Directions:
Spread tortilla chips on a microwave-safe plate. Evenly distribute re-fried beans across chips. Drizzle a layer of Picante sauce over beans.
Tear each slice of cheese into four equal long strips. Tear each strip into four small squares and scatter across the beans.
Sprinkle onions on top of the cheese. Drizzle more Picante sauce on top.
Microwave on high for three minutes. Drizzle ranch dressing on top.
Strawberry Buttercream Frosting


Ingredients:
frozen strawberries, fresh lemon juice, flour, butter, granulated sugar, vanilla

Directions:
1. Defrost strawberries in microwave or overnight in refrigerator. Place the strawberries and their juice in a colander suspended over a deep mixing bowl. With a rubber spatula, press the thawed berries to force juice into the bowl. Strain the juice if it contains pieces of strawberries.
Pour the berry juice from the bowl into a saucepan and boil the juice until it reduces to 1/4 cup.
Transfer the reduced berry juice to a heat-proof container.
In a food processor fitted with a metal blade, puree the remaining strawberries. Use a fine strainer to remove all the seeds.
Stir the pureed strawberries, reduced berry juice, and lemon juice together. Set aside.
Place flour in a small saucepan. Add milk, a little at a time, stirring well to remove lumps. After all the milk has been incorporated into the flour, heat the mixture until it becomes very thick, again stirring constantly to prevent lumps. Remove from heat and place plastic wrap directly on the milk/flour mixture to prevent a film from forming on its surface. Cool to room temperature.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. If using unsalted butter, add 1/4 teaspoons salt.
Add the completely cooled milk/flour mixture and vanilla and beat until no graininess remains from the sugar.
Mix in 1/2 cup of strawberry puree until combined, reserving remaining puree for another use.