xiaoxl/recipe_data huggingface dataset:
Cajun Salmon Cakes With Lemon-Garlic Aioli


Ingredients:
fat-free mayonnaise, fresh lemon juice, garlic, pink salmon, green onion, fat-free mayonnaise, Dijon mustard, canola oil

Directions:
To prepare aioli, combine first 3 ingredients in a small bowl; set aside.
To prepare cakes, combine salmon and next 5 ingredients (through mustard] in a medium bowl. Divide salmon mixture into 8 equal portions, shaping each portion into a (1/2-inch-thick] patty.
Dredge patties in 1/2 cup breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Place patties in pan; cook 3 minutes on each side or until lightly browned and heated through.
Serve aioli over salmon.
Funeral Sandwiches
Category: main-dish
By Saltair4

These little sandwiches are delish and are favorites at a party or funeral!

Ingredients:
cooking spray
1 pound thinly sliced ham
½ pound sliced Swiss cheese
2 (12 count) packages Hawaiian bread rolls (such as King's®)
1 cup butter, melted
4 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow mustard
2 tablespoons poppy seeds

Directions:
Spray a cookie sheet with cooking spray. Place ham and Swiss cheese slices on the bottom of the rolls and cover with roll tops. Mix butter, brown sugar, Worcestershire, mustard, and poppy seeds together in a small bowl and spoon over sandwich tops. Let sit, 4 hours to overnight. Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until golden and cheese is melted, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 4 hrs 40 mins
Yields: 24 sandwiches

Calories: 418.5
Fat: 12.3 g
Saturated fat: 11.1 g
Carbohydrates: 46 g
Sugars: 2.6 g
Dietary fiber: 2.4 g
Protein: 19.9 g
Cholesterol: 79.7 mg
Sodium: 559.3 mg
Coffee Cake


Ingredients:
eggs, sugar, flour, baking powder, salt, milk, butter, cinnamon, brown sugar

Directions:
Mix coffee cake ingredients., Top with butter/cinnamon/brown sugar mixture., Bake at 350 degrees for 20 minutes., Serve warm with coffee.
Fresh Apple Cake
Category: desserts
By Carolyn

This easy apple cake gets covered with a sweet cream cheese frosting and chopped nuts.

Ingredients:
1 ½ cups vegetable oil
2 cups white sugar
3  eggs, beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 ½ cups apples - peeled, cored and diced
1 cup chopped walnuts
1 cup raisins  (Optional)
1 (16 ounce) container cream cheese frosting
¼ cup finely chopped walnuts

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan. Beat together the oil, eggs, vanilla and sugar. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Add to egg mixture; stir in apples, nuts and raisins. Pour into prepared pan and bake at 325 degrees F (165 degrees C) for 1 1/2 hrs or until a cake tester inserted in the center comes out clean. Cool and frost with cream cheese icing. Sprinkle top with 1/4 cup fine chopped nuts.

Yields: 1 - 10 inch tube or bundt pan

Calories: 690.7
Fat: 39.6 g
Saturated fat: 7 g
Carbohydrates: 81.4 g
Sugars: 55 g
Dietary fiber: 2.4 g
Protein: 6.1 g
Cholesterol: 39.9 mg
Sodium: 350.8 mg
Tex-Mex Skillet Dinner


Ingredients:
onion, green bell pepper, garlic cloves, ground beef, mild chili powder, kidney beans, oregano, ground cumin, salt, long-grain rice, canned corn niblets, black olives, cheddar cheese

Directions:
Heat oil in a large skillet over medium-high heat; saute onion, peppers, and garlic, stirring frequently, about 3 - 4 minutes, remove to a small bowl and set aside.
Add ground beef to the same skillet, breaking it into pieces, and saute until no longer pink; drain off excess fat if desired; add chili powder, (or chili seasoning mix], and reserved sauteed vegetables; stir well to combine.
Add V8 juice (or tomato juice if using], undrained kidney beans, oregano, cumin, salt, and rice; stir well and bring to a boil. Lower heat to maintain a simmer, cover and simmer for about 25 minutes, until rice is cooked. (check half way through making sure mixture is not sticking, add a little water if necessary].
Stir in corn and olives; cover and cook for 5 more minutes.
Sprinkle cheese on top and cover just until the cheese is melted.
NOTE: This recipe is very forgiving, it's hard to mess it up.  I usually adjust the seasonings according to how much ground beef I am using,  You can add more or less spices to suit your taste, substitute black beans for kidney beans. more onion, less peppers, a jalapeno, etc --   Just make sure you add enough juice to cook the rice (you may want to check after about 10 - 15 minutes and, if needed add some more juice or water].  The above measurements work well for 1 pound of ground beef.  I tend to use the larger measure of spices, (sometimes more], it just depends on your taste. It makes a great filling for burritos.
Rhubarb Streusel Bread


Ingredients:
brown sugar, unsweetened applesauce, egg, vinegar, milk, vanilla extract, all-purpose flour, baking soda, salt, rhubarb, frozen rhubarb, sugar, ground cinnamon, butter

Directions:
In a mixing bowl, combine brown sugar, applesauce and oil. Add egg, mix well. Combine vinegar and milk in the measuring cup, then add to mixture. Add vanilla. Combine the flour, baking soda and salt; stir into brown sugar mixture just until combined. Fold in the rhubarb. (If you like, you can also fold in 1/2 c of walnuts or pecans at this time.] Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
For topping, in a bowl, combine sugar, cinnamon and butter until crumbly; sprinkle over batter.
Bake at 350 degrees for 60 minutes or until a toothpick inserted near the center comes out clean.
Avocado Stuffed With Dates - Portuguese Cape Verde


Ingredients:
avocados, sugar, port wine, dates

Directions:
Cut avocados lengthwise in half and remove seeds.  Remove the meat carefully with a spoon so as not to tear or puncdture the shells.
Place the meat in a large bowl.  Mash with a fork until smooth.  Add sugar, port and dates.  Mix well.  Cover the filling with plastic wrap.  Chill at least 2 hours.
Stuff the shells; place the filled avocado halves over crushed ice and serve.
Spicy Red Lentil Coconut Soup


Ingredients:
olive oil, onions, ginger, garlic cloves, cumin, ground coriander, cinnamon, dried red lentils, water, coconut milk, Thai basil, fresh lime juice

Directions:
heat oil in a large saucepan.
add onions, spices and garlic and cook until softened.
add lentils, brith, and water and bring to a boil.
cover, reduce heat, and simmer 30 minutes or until lentils are tender.
remove from heat and let it stand for 5 minutes.
with an immersion blender puree soup until it's smooth.
(this can also be done in a blender, in batches].
stir in coconut milk and remaining ingredients.
serve.
Emily's Easy Veggie Dip


Ingredients:
"sour cream"

Directions:
Mix the sour cream and the dry dressing mix., Enjoy!, **I like to open up a pepper, take everything out, and serve it in there.
Salmon Salad


Ingredients:
salmon, cucumber, red bell pepper, scallions, extra virgin olive oil

Directions:
Preheat oven to 350. Place the salmon in a medium baking dish and bake, covered, until cooked through, about 15 minutes. Let stand until cooled.
In a medium bowl, mix the cucumber, bell pepper, scallions, lemon juice, and olive oil together. Add the baked salmon, flaking the meat with a fork, and mix until well combined.
Season with salt and pepper.
Southwest Rice and Corn Pilaf


Ingredients:
red onion, garlic clove, chili powder, ground cumin, dried oregano, long grain white rice, chicken broth, diced tomatoes, green chilies, frozen corn, Tabasco sauce, cilantro, scallion

Directions:
Heat oil in a large saucepan with a lid. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Add the garlic, chili powder, cumin, and oregano and cook, stirring, for 1 minute. Add the rice and stir until the grains are covered with oil.
Add the broth, canned tomates, and green chiles. Bring to a boil and add the corn. Reduce the heat to low and cook, covered, until the rice is tender aboutn 25 minutes. (The rice will take a little longer to cook than usual because of the acid in the tomatoes.].
Season with hot pepper sauce. Transfer to plates or a serving bowl and sprinkle with the cilantro and scallions.
Peanut Butter Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows, peanut butter

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until combined. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Oatmeal Breakfast Cookies
Category: breakfast-and-brunch
By DYEH

A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.

Ingredients:
3 ¼ cups old-fashioned oats, divided
½ cup chopped walnuts
⅓ cup raisins
2 tablespoons ground flax seeds
1 teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
2  ripe bananas
2  eggs
⅓ cup unsweetened applesauce
1 tablespoon honey
1 tablespoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further. Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets. Bake in the preheated oven until edges are set, about 14 minutes.

Prep time: 15 mins
Cook time: 14 mins
Total time: 29 mins
Yields: 24 cookies

Calories: 88.1
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 13.3 g
Sugars: 3.9 g
Dietary fiber: 1.9 g
Protein: 2.6 g
Cholesterol: 15.5 mg
Sodium: 36.5 mg
Easy Chili-Cheese Dip


Ingredients:
"Velveeta Mexican cheese"

Directions:
Slice up Velveeta brick into chunks in a big microwave safe bowl. Pour can of chili over it.
Microwave for 2 minutes, stir. Microwave 2 more minutes and stir.
Velveeta should be completely melted by now, but if not microwave 1 more minute and stir.
Dip tortilla chips into it, or we like plain Ruffles, too. Or I have dipped just tortillas in it, too. Enjoy!
Cucumber and Celery Salad


Ingredients:
cider vinegar, red wine vinegar, extra virgin olive oil, seedless cucumber, celery ribs, bell pepper

Directions:
Place relish in the bottom of the bowl., Whisk in vinegar, then add extra virgin olive oil., Add cucumbers, celery, peppers and marinated vegetables of choice to the bowl., Toss salad.
Instant Pot Favorite Chickpea Hummus


Ingredients:
dried garbanzo beans, bay leaves, garlic cloves, tahini, lemon, cumin, salt, parsley, paprika, extra virgin olive oil

Directions:
Rinse the chickpeas and add to Instant Pot.
Cover chickpeas with 6 cups of water.
Add crushed garlic and bay leaves to Instant Pot.
Cook for 18 minutes on high pressure (manual].
When time is up let the Instant Pot release naturally.
Drain chickpeas, reserving 1 cup of liquid.  Pick out and discard bay leaves.
Once chickpeas have cooled, pour into a food processor along with the garlic.
Add 1/2 cup of the liquid and the Tahini, lemon juice, cumin.  Puree until creamy.  Add additional liquid as needed.
When the mixture reaches the right consistency, add salt to taste and puree again to mix well.
To Serve:  Make a nice deep grove in the middle.  Drizzle Olive Oil, parsley and Paprika.
There are many varieties/versions of hummus.  If using your Instant Pot, throw your harder vegetables (garlic, peppers, cauliflower, carrots . . . ] in with your beans and blend together with your beans in your food processor.
(Un)refried Beans


Ingredients:
dried pinto beans, olive oil, onions, chili powder, cumin, salt, cayenne powder, oregano, water, vegetable bouillon granules, vegetable bouillon cubes

Directions:
In a large soup pot, saute the onions in the olive oil over medium-high heat until the onions are soft.
Stir in the chili powder, cumin, salt, and cayenne powder, and continue sauteing for 1 minute or so - just until the spices are fragrant.
Add the beans, oregano, and 1 to 2 cups water (depending on how thick or thin you like your beans]. Stir in the bouillon.
Bring the mixture to a boil, then reduce the heat and allow to simmer, stirring occasionally and adding more water if needed to keep the beans from sticking to the bottom of the pan, until the beans are very soft - approximately 1 hour. (After an hour or so they will be ready, but they can also simmer quietly and patiently on the stove for at least 3 hours if needed.].
Using a potato masher, mash the beans until most of them are mashed, and the texture is mostly smooth.
Chicken Curry


Ingredients:
chicken, yogurt, coriander powder, salt, turmeric powder, chili powder, garlic paste, ginger paste, salt, tomatoes, green chili, garam masala, cinnamon stick, black peppercorns, cloves, cumin seed

Directions:
Fry onion paste in oil to light brown.
Add ginger, garlic paste, yogurt, coriander seeds powder, chili powder, Turmeric powder, tomato, and salt.
Mix and fry briefly and then add the chicken.
Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency].
Garnish with green chilies, green coriander (dhaniya] leaves and garam masala.
Serve with naan or boiled rice.
Cucusebzaminee ( Iranian Potatoes)


Ingredients:
potatoes, onion, eggs

Directions:
Heat oil but do not burn., Mix all ingredients well., Drop by large spoonfuls into hot oil., Fry until golden., Drain well.
Cake Mix Peanut Butter Pudding Cake


Ingredients:
vanilla flavor instant pudding and pie filling mix, eggs, crunchy peanut butter, banana

Directions:
Combine all ingredients in large mixer bowl., Blend, beating at medium speed for 4 minutes., pour into greased and floured 10" tube pan., Bake at 350 for 55-60 minutes., Remove and finish cooling on rack., top with prepared whipped topping and banana slices if desired.
We Be Jammin' Jamaican Banana Bread
Category: breakfast-and-brunch
By B. Painter

Delicious and exotic twist on the common and bland banana bread.  So good you will never bake another run-of-the-mill banana bread! Serve and watch the happy faces!

Ingredients:
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
1 cup white sugar
1  egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 cup mashed overripe bananas
½ cup milk
2 tablespoons dark rum, or rum flavoring
½ teaspoon lime zest
2 teaspoons lime juice
1 teaspoon vanilla extract
¼ cup chopped toasted pecans
¼ cup flaked coconut
¼ cup brown sugar
2 teaspoons unsalted butter
2 teaspoons lime juice
2 teaspoons dark rum, or rum flavoring
2 tablespoons chopped toasted pecans
2 tablespoons flaked coconut

Directions:
Preheat oven to 375  degrees F (190 degrees C).  Lightly grease two 8x4 inch loaf pans. Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy.  Slowly beat in sugar until well incorporated.  Add the egg and mix well.  Sift together the flour, baking powder, baking soda, and salt in a separate bowl.  In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well.  Pour 1/3 of the flour mixture into the butter and mix well.  Mix in 1/2 of the mashed bananas.  Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour.  Fold in 1/4 cup pecans and 1/4 cup coconut flakes. Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour.  When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack. After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat.  Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute.  Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut.  Spoon this topping over the loaves while they are still warm.  The topping will harden slightly when the loaf cools.

Prep time: 45 mins
Cook time: 1 hr
Total time: 2 hrs 45 mins
Yields: 2 loaves

Calories: 130.9
Fat: 3.8 g
Saturated fat: 1.7 g
Carbohydrates: 22 g
Sugars: 12.5 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Cholesterol: 12.9 mg
Sodium: 92 mg
mushroom pie


Ingredients:
butter, margarine, self rising flour, nonfat sour cream, yogurt, mushroom, dried mushroom, vegetable bouillon cubes, butter, dill, chives, green onions, milk, egg, parmesan cheese, cheese

Directions:
prepare dough by mixing the ingerdients together by hand until well blended.
refrigerate until filling is prepared.
meanwhile, prepare a 9X13 inch pan, and preheat oven to 350 degrees.
to prepare filling: melt the butter in a large sauce pan.
Add the green onion or chives.
cool until just cooked, then and add mushrooms.
When mushrooms are completely cooked, add the mushroom soup powder gradually while stirring constantly.
Add the whipping cream and milk, while whisking.
cook mixture over medium heat and bring to a sour cream like consistency.
Remove mushroom mixture from heat.
Add the chopped dill, and season with salt and pepper.
let mixture cool slightly at room temperature and add the eggs.
In prepared pan, flatten out 2/3 of the dough.
Pour mushroom mixture into pan, and sprinkle with any cheese you want.
roll the remaining dough between your palms into strips and lay over the filling back and forth (in a lattice pattern].
SPrinkle with parmesan, sesame seeds and black pepper.
Bake at 350 45-50 minutes, or until golden brown and slightly puffy.
First Aid Lunch Kit
Category: salad
By bd.weld

Check the heartbeat of this bento box style lunch, which can be easily made for those young ones aspiring to go into the medical fields. This first aid kit comes complete with edible rolls of gauze, splints, and aspirin among other things, including capsules that transform into dinosaurs.

Ingredients:
1 (12.5 fl oz) can chicken breast chunks, drained
1  celery stalk, diced
1  green onion, thinly sliced
2 tablespoons reduced-fat mayonnaise, or to taste
1 (7 inch) whole wheat tortilla
4  cheese squares, or as needed
heart toothpicks
2  cheese squares with heart toothpicks
1 tablespoon Italian dressing
vial
½ cup mixed salad greens
1  red bell pepper, cut into the shape of a red cross
⅓ large jicama, sliced into matchsticks
10  round 7-grain crackers
½ (6 ounce) package fruit-flavored gelatin snacks, cut into 1-inch cubes
2 (.75 ounce) packages fruit snack roll (such as Betty Crocker® Fruit Roll-ups™)
2 tablespoons yellow candy-coated milk chocolate candies
dinosaur-shaped magic grow capsules

Directions:
Mix chicken, celery, green onion, and mayonnaise together in a bowl to make chicken salad. Slice tortilla into pieces that resemble bandages; place cheese squares over the middle of each bandage. Pour Italian dressing into a vial to represent peroxide. Lay salad greens over the bottom of a container that resembles a first aid kit. Lay the bell pepper red cross on top. Place chicken salad in its own compartment. Arrange bandages, cheese squares with heart toothpicks, peroxide, splints (jicama), eye patches (round crackers), swabs soaking in iodopovidone (gelatin cubes), and gauze (fruit rolls) in the container. Place aspirin (yellow candies) and magic grow capsules in mini silicone muffin cups; add to the kit.

Prep time: 40 mins
Total time: 40 mins
Yields: 1 bento box

Calories: 947.2
Fat: 37.9 g
Saturated fat: 13.6 g
Carbohydrates: 101.1 g
Sugars: 32.3 g
Dietary fiber: 14.1 g
Protein: 53.6 g
Cholesterol: 144.5 mg
Sodium: 2227.5 mg
Fried Cabbage with Bacon and Garlic
Category: side-dish
By Topher Zenishek

This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive. If you are on a diet or just looking for a vegetable in your meal, then this bacon-fried cabbage recipe will fill you up.

Ingredients:
1 (1 pound) package bacon, finely chopped
1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 pounds diced cabbage
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Directions:
Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, 7 to 10 minutes. Drain bacon slices on paper towels and remove most of the bacon grease from the skillet. Add oil to the skillet and heat over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cabbage, salt, pepper, and red pepper flakes; cook and stir until cabbage is tender, 10 to 15 minutes. If you prefer softer cabbage, cover the skillet while cooking to give it some steam. Crumble bacon into the skillet and mix with the cabbage until well combined.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 188.9
Fat: 11.4 g
Saturated fat: 3.6 g
Carbohydrates: 11.4 g
Sugars: 5.6 g
Dietary fiber: 4.2 g
Protein: 11.4 g
Cholesterol: 27.3 mg
Sodium: 795.7 mg