xiaoxl/recipe_data huggingface dataset:
African Beans With Collards


Ingredients:
raisins, garlic cloves, onions, mushrooms, diced tomatoes, unsweetened dried shredded coconut, paprika, chili powder, cumin, black pepper, water

Directions:
Wash, de-stem and chop the collards. Add raisins to collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
Chop garlic, onions and mushrooms and set aside.
Combine tomatoes, coconut, paprika, chili powder, cumin, black pepper, beans and water and set aside.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil. Add garlic, onions and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
Add as many greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
Add tomato mixture and continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright, adding small amounts of water if needed to prevent sticking.
Neenish Tarts


Ingredients:
butter, sugar, egg, flour, baking powder, salt, butter, icing sugar, sweetened condensed milk, lemon juice

Directions:
Turn the oven on to 350 deg F.
Cream the butter and sugar, add egg and beat well.
Mix in sifted dry ingredients.
Knead well.
Roll out and line patty tins, prick and bake about 10-15 minutes.
When cold, fill with the filling.
Filling: Soften the butter, add the sifted icing sugar, condensed milk and lemon juice.
When set, ice half the top with white icing and half with chocolate icing.
Red Lentil Salad


Ingredients:
dried red lentils, fresh ginger, garlic cloves, garam masala, cumin seed, black mustard seeds, cardamom seed, lime, juice of, carrot, radish, red bell pepper, fresh cilantro, of fresh mint, boston lettuce leaves

Directions:
Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, 5-6 minutes.  Roughly chop them and set aside.
Put the lentils in a medium saucepan and cover with cold water.  Place over medium-high heat and bring to a boil.  Cook until they are just barely tender and still quite red, about 2 minutes.  Drain and rinse with cold water to halt the cooking process.  Shake out all excess water and then put the lentils into a large bowl.
Pour the oil in a skillet and when hot, add the ginger and garlic and cook for 1 minute.  Add the garam masala, cumin, mustard, cardamom and coriander seeds and cook for 1 minute.  Add the lime juice and pour over the lentils.  Add the carrots, radish, red peppers, cilantro and mint.  Season with salt and pepper and toss well to combine.
Line a serving platter with overlapping lettuce leaves.  Mount the lentil salad over them.  Sprinkle with toasted almonds and serve.
Easy Lasagna


Ingredients:
ground beef, ground sausage, ground pork, mozzarella cheese, mild cheddar cheese, ricotta cheese, parmesan cheese, Ragu tomato sauce

Directions:
Brown and season ground beef, sausage and pork (if using] to taste.  Drain and cool.
Heat sauce.
Boil noodles in salted water, once they are done let them sit in pan with cold water, to stop the cooking process.
While sauce and noodles are cooking prepare meat mixture by using the now cooled ground meat.  To do this add the ricotta cheese and stir them together.  The cheese should not melt as the meats have cooled.
Now it is time to make your layers.  First put a thin layer of sauce in the bottom of a 9x13 pyrex pan.  Next layer with noodles, then using a spoon place meat mixture on top of noodles (may have to drop in various areas].  The next layer will be the cheeses, you can mix them or just use your hands and spread a thin layer of each cheese, now sprinkle with grated parmesan, not a lot.  To start the next layer, using the sauce amount you like, my family is varied as my DH likes a lot of sauce and I like less.
The layers are as follows: Sauce, Noodles, Meat Mixture, Mozzarella Cheese, Mild Cheddar Cheese, Parmesan Cheese.
Then repeat these layers until you reach the top.  I put a small amount of pressure after the noodle layers to condense the previous ingredients together.
The final topping will be a layer of noodles and sauce.
All the ingredients have already beef fully cooked so you will cover with foil and put it in a preheat 375°F for about 1 hour to meld the flavors.
Let sit for a few minutes before cutting and serving.  While setting for a few minutes I uncover and add the last of the cheese on the top, all done, you did it!
Angel Hair with Feta and Sun-Dried Tomatoes
Category: everyday-cooking
By NICOLEFAUSTHUNT

My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible.

Ingredients:
1 (16 ounce) package angel hair pasta
¼ cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
salt and pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 369
Fat: 17.5 g
Saturated fat: 7 g
Carbohydrates: 39.2 g
Sugars: 6.3 g
Dietary fiber: 3.5 g
Protein: 15.6 g
Cholesterol: 34.1 mg
Sodium: 808.6 mg
Boston Baked Beans


Ingredients:
dried navy beans, salt, dark molasses, dark brown sugar, dry mustard, pepper, onion, cloves, ham bone

Directions:
Prepare beans: Rinse well and discard any stones or shriveled beans.
Soak beans in water in a 5 quart Dutch oven, using the overnight or quick soak method.
Overnight Method: Cover each cup of dried beans with 3 cups of water; let stand for a minimum of 12 hours.
Quick Soak Method: Add beans to boiling water, allowing 3 cups of water for each cup of beans, bring back to the boil and boil for 2 minutes; remove from heat, cover and leave for an hour, then cook in same water.
Bring mixture to a boil, add salt, reduce heat, cover and simmer for an hour.
Stir in molasses and next 3 ingredients.
Stud the onion with the cloves; tuck onion & ham bone (or salt pork] into the beans.
Cover and bake in a 250F oven for about 7 hours; check & stir about once an hour.
Add more water to keep beans moist but not too wet OR remove lid to thicken mixture through evaporation; it all depends on your preference for thick or runny!
Discard cloves, chop onion and return to mixture.
Remove meat from ham bone (or cut salt pork into pieces, discarding fat] and return to mixture.
LAMINGTON ICE CREAM LOG


Ingredients:
"vanilla ice cream"

Directions:
line  loaf tin with 2 layers of plastic wrap, overhanging the ends.
cut the lamingtons in half widthways.  stand the lamingtons, chocolate side against the sides and bottom of the tin. cut to fit.
spread 2 tablespoons of jam over the lamington base.
top with softened icecream, not quite to the top of the lamington sides.
spread ice cream with the other 2 tablespoons of raspberry jam.
cover the jammy ice cream with the rest of the lamingtons  again cutting to fit. press lightly into ice cream.
wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened.
decorate if desired and serve with chocolate topping.
NOTE in Australia we have lamington fingers. use 26 of  them if you can get them. I had to estimate the amount of normal sized lamigtons used in this recipe.
Prego No Pão - Garlic Nailed Steak in a Bun - Portugal


Ingredients:
butter, garlic cloves, onion, white wine, salt, black pepper, chili pepper, cumin, tomato paste

Directions:
Place the steaks on your workspace or cutting board, lay slices of garlic on one side of the steaks and using a tenderizing mallet, “nail” the garlic to the steak by pounding the slices into the meat. Repeat on the reverse side of the steaks.
Melt 3 tbsp of butter in a skillet over medium-high heat and fry each steak in the butter for two to three minutes, turning once and transfer to a dish and cover .
Melt the remaining butter in the same skillet, add the onions and sauté until they are golden, then transfer the onions to the dish holding the steaks.
Pour the wine and salt, black pepper, chili pepper, cumin and tomato paste into the same skillet and using the flat edge of a wooden spoon,  scrap up the brown coating on the bottom of the pan.
Raise the heat to medium-high and reduce the sauce by half.
Return the onions and beef to the sauce and heat through for 1 minute.
Serve the beef and onions, drizzled with the sauce, on crusty rolls.
Note:  Many people also enjoy this sandwich with lettuce and a slice of tomato added to it.
Sweet Pineapple Smoothie


Ingredients:
sugar, milk, vanilla, pineapple

Directions:
place allthe ingrients on the blender., enjoy.
Mini Cheddar Bacon Loaves -- Cornbread!


Ingredients:
all-purpose flour, cornmeal, sugar, onion powder, baking powder, baking soda, salt, buttermilk, egg, butter, bacon, extra-sharp cheddar cheese

Directions:
Preheat oven to 350°F.
Butter 8 mini loaf pans, or large muffin tins.
Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
Stir in the flour mixture until just combined.
Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL] minced pickled jalapenos.
Pour about 1/2 cup batter into each of the buttered loaf tins.
Bake for 8 minutes.
Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.].
Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
NOTE:  My little loaf pan has eight openings (3.7" x 2.4" each].
Cheesy Cauliflower Soup With Roasted Cashew Nuts


Ingredients:
butter, cashew nuts, onion, garlic clove, potato, cauliflower, cheddar cheese

Directions:
Melt the butter in a large lidded saucepan and brown the chopped cashew nuts for about 1 minute.
Stir in the onion, garlic and potato, cover and sweat for 10 mins, shaking the pan occasionally.
Add the cauliflower and stock, bring to the boil, cover and simmer for 20 mins or until the cauliflower is tender.
remove from heat and blend in the cheese, allow to cool slightly.
Blend half of the mixture and then stir this through the rest of the soup so that you can actually see pieces of cauliflower and nut.
reheat very gently without boiling so as not to toughen the cheese.
check seasoning.
Creamy Peanut Butter Soup


Ingredients:
creamy peanut butter, milk

Directions:
In a saucepan (over low heat],  stir soup into peanut butter;  adding a little at a time,  stir until well blended.
Add milk, heat through; stirring occasionally.
If desired, season soup with a bit of black pepper.
Yields: 2 servings.
Oriental Coleslaw


Ingredients:
cabbage, green onion, sesame seeds, sugar, rice vinegar

Directions:
Roast almonds and seeds in oven@350 15-20 minutes.
Add to cabbage onions and broken noodles.
Pour dressing over cabbage mixture.
Refrigerate thoroughly before serving.
*I usually cook the noodles for about 1 minute, and than rinse throughly in cold water.
Five Spice Chicken


Ingredients:
chicken breast, soy sauce, rice wine, cooking wine, five-spice powder, ginger, garlic, flour, eggs, sesame seeds

Directions:
Slice chicken.
Combine soy sauce, wine, sesame oil, ginger, garlic, and 1 tsp of the 5 spice powder, and marinate chicken for at least 1 hour.
Combine the remaining 5 spice powder with the flour and dredge the marinated chicken.
Dip the dredged chicken in the eggs, then roll in the nuts.
Heat the oil and cook chicken 3-4 minutes on each side.
Green Pepper Meatloaf


Ingredients:
ground beef, dried sage, salt, egg, onion, milk, Worcestershire sauce, ground mustard, garlic clove, oats, ketchup, green peppers

Directions:
* Thaw beef in microwave until its not frozen., * In a large bowl knead in all ingredients, except peppers., * Dice the green peppers and spread in bottom of a glass baking pan., * then place meat on top of peppers, and bake at 325 for about an hour.
Nantucket Cranberry Tart


Ingredients:
fresh cranberries, sugar, eggs, butter, all-purpose flour, confectioners' sugar

Directions:
In a small bowl, combine the cranberries, 1/2 cup surgar and almonds.
Transfer to a greased 11 inch fluted tart pan with a removable bottom.
Place on baking sheet.
In a small mixing bowl, beat the eggs, butter, extract and remaining sugar.
Beat in flour just until moistened (batter will be thick!].
Spread evenly over berries.
Bake at 325 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
Cool on wire rack.
Dust with confectioners sugar.
Refrigerate leftovers.
Ham and Cheese Chicken Sandwich


Ingredients:
boneless skinless chicken breast halves, seasoning salt, dried parsley flakes, swiss cheese, monterey jack cheese, Dijon mustard, lettuce leaf

Directions:
Flatten each piece of chicken slightly, using a meat mallet or rolling pin.
Sprinkle the chicken with salt and parsley flakes; place in a shallow dish. Pour the teriyaki sauce over the chicken, turning to coat.  Cover the chicken and chill 1 hour.
Drain the chicken.  Place a folded ham slice and a folded cheese slice on each chicken breast; fold the breast in half, and secure with a wooden toothpick.
Cook the chicken, covered with the grill lid, over medium-hot coals (350 degrees to 400 degrees] for 10 to 15 minutes or until the chicken is done, turning once.
Remove the wooden toothpicks, and place the chicken on the bottom half of each bun with mustard and lettuce.  Cover with the tops of the buns.
Alla's Avocado Salad


Ingredients:
avocados, hard-boiled eggs, tomatoes, onion, fresh cilantro, lemon juice, mayonnaise, salt, pepper

Directions:
Cut up the avocados, eggs, tomato, onion and cilantro.  Toss in a bowl., Mix together lemon juice, mayo, salt and pepper.  Toss into the salad., Can be served in the avocado shells if you saved them.
Shorba Baidha - Algerian Chicken Soup.


Ingredients:
chicken drumsticks, canned chick-peas, water, cinnamon sticks, lemon, fresh parsley, olive oil, basmati rice

Directions:
In a large pot gently fry the onion in the olive oil. Add the chicken & the cinnamon stick & fry for 8 minutes, turning the chicken around to seal.
Add the water & some salt & pepper to taste. Cover & simmer for 1 hour and 15 minutes on a medium heat.
Remove the chicken from the bones & place the chicken back in the pot.
Add the chickpeas to the pot & simmer for further 10 minutes covered.
Check the seasoning & adjust if required. Add the rice & cover & cook for 15 minutes.
Add more water & adjust seasoning or simmer uncovered if the soup is too concentrated or too watery.
Finally, mix the egg yolk with the lemon juice. Add a few tsp of the soup to the mix & whisk then add the egg mixture to the pot in a thin steam, stirring continuously. Cook for 1 minute then add the parsley & take off the heat.
Spaghetti and Meatballs


Ingredients:
garlic clove, onion, olive oil, Italian-style tomato paste, tomatoes seasoned with basil garlic & oregano, Italian-style tomato sauce, red wine, fennel head, fennel seed, pepper, salt, sugar, Italian sausage, garlic clove, fennel seed, onion, eggs

Directions:
Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
Roll into balls and bake at 350 degrees until done (about 20 minutes].
Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender.  Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
Add the meatballs when they're done baking.
Let simmer for an hour or more.  Pan will be very full.  I usually use a little less tomato sauce, so it's not so full.
Serve over spaghetti noodles.
Creamy Gorgonzola Spinach Pasta
Category: main-dish
By gartenfee

This is one of those super quick pasta recipes that is ready in about 20 minutes. Use any kind of pasta and serve with this creamy Gorgonzola sauce with fresh spinach.

Ingredients:
1 (16 ounce) package fusilli pasta
1 ½ tablespoons butter
2  shallots, minced
1 cup heavy whipping cream
4 cups fresh spinach
½ cup Gorgonzola cheese
salt and freshly ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes. Drain fusilli and toss with sauce. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 730
Fat: 33.9 g
Saturated fat: 20 g
Carbohydrates: 88.5 g
Sugars: 4.7 g
Dietary fiber: 4.6 g
Protein: 21.3 g
Cholesterol: 111 mg
Sodium: 293.3 mg
Maple Gingerbread Pumpkin Pie


Ingredients:
pumpkin puree, evaporated milk, eggs, maple syrup, molasses, ground cinnamon, ground ginger, ground cloves, salt

Directions:
Preheat the oven to 425 degrees (F]
Beat the eggs in a large bowl.
Mix in the liquids first, then the rest of the ingredients, making sure they are all combined thoroughly.
Pour into the pie shell.
Bake for 15 minutes.
Reduce temperature to 350 degrees.
Bake for 40 more minutes or until a knife inserted comes out clean (the colour of the filling will be darker because of the molasses, but if the crust edge starts getting too dark put a ring of tinfoil over it while baking].
Let cool for at least an hour.
Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen


Ingredients:
shrimp, olive oil, garlic cloves, lemon, ground black pepper, onion, green bell pepper, diced tomatoes, dry white wine, fresh parsley, feta cheese, fresh dill leaves

Directions:
Toss shrimp, 1 tablespoon oil, 1 tablespoon optional ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo (if using] increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry], 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.
Serve immediately.
Awesome Chili, No Onions!


Ingredients:
red bell peppers, ground beef, kidney beans, tomato paste, Ro-Tel tomatoes, water, sugar, cocoa powder, chili powder, paprika, cumin, ground oregano, garlic powder, bay leaf, coarse salt, fresh ground pepper

Directions:
Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan.  Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.
Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos.  Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers.  Chop the peppers and set them aside to add to your chili pot later.
Brown the ground beef.  Remove the excess oil.  Add the chopped jalapenos and all other ingredients.  Stir and taste.  Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.
Onion Fried Rice


Ingredients:
butter, garlic powder, eggs, onion, scallion, dry white wine, rice, reduced sodium soy sauce, soy sauce

Directions:
Beat together the butter, garlic powder and garlic salt till smooth, set aside.
Heat a small, nonstick skillet to medium or medium-high, add a little oil, and the eggs, scramble them, I usually get them a little dry, if they are rarer, they most likely, will dissolve into the rice. Season them with some salt and pepper, adding about 1 teaspoon of the garlic butter, and a very little soy sauce.  Youmay wish to place them on a board, and chop them, set them aside in either case.
Fry the onion in a 12-inch sauté pan in about 1 tablespoon of oil, season them and cook rather brown, adding the scallions after they soften lightly.  when the fond has developed on the bottom of the pan, deglaze with about 2 tablespoons wine, if, while the onions finish cooking, another one develops, deglaze with 1-2 more tablespoons wine, make sure the liquid evaporates.  Turn the heat to low.
Stir in the eggs, a little of the butter, and some sauce, if necessary. Add the rice.  Cook and stir together over low heat. Swirl in the butter, and about 2-3 tablespoons sauce. Taste and correct for seasoning.
Bring to table, with more soy sauce on the side.