xiaoxl/recipe_data huggingface dataset:
Oceans of Fun Bento
Category: pasta-and-noodles
By Soup Loving Nicole

Getting ready to take a family vacation to the beach? Kickstart the kiddos' enthusiasm by serving them an ocean-themed lunch. It's a good way to sneak in some spinach (seaweed) to boot. Get creative with the rest of the bento by using baked fish crackers, grapes for sea pebbles, seaweed chips, all things ocean related cookie cutters including fish, turtle, shark, star for starfish, lobster, etc.  for other items to go in the box. Don't forget that special sweet treat. I used gummy octopus but Swedish fish and gummy worms would work well too.

Ingredients:
½  hot dog
2 cups water
1 (3 ounce) package ramen noodles
6  cauliflower florets
¼ cup chopped baby spinach

Directions:
Place hot dog half on a flat work surface. Cut a slit from the bottom to within 1 inch of the top. Turn the hot dog half 90 degrees to the uncut side and repeat. Cut each of 4 "legs" halfway down the middle to make 8 octopus "legs". Bring a small pot of water to a boil; add hot dog octopus. Cook until heated through, 2 to 3 minutes. Drain. Bring 2 cups water to a boil in the same pot. Add ramen noodles and cauliflower; cook until softened, 3 to 4 minutes. Stir in ramen seasoning until dissolved. Remove from heat; add spinach. Let stand until spinach wilts, about 3 minutes. Assemble bento box with ramen noodle mixture and octopus hot dog.

Prep time: 10 mins
Cook time: 15 mins
Total time: 28 mins
Yields: 1 bento box

Calories: 152.3
Fat: 9.2 g
Saturated fat: 3.3 g
Carbohydrates: 12.8 g
Sugars: 2.7 g
Dietary fiber: 2.5 g
Protein: 5.5 g
Cholesterol: 12 mg
Sodium: 596.8 mg
Sweet and Spicy Pork and Napa Cabbage Stir-Fry with Spicy Noodles
Category: world-cuisine
By thriftybob

The Thai sweet chili sauce gives this dish a sweet and spicy flavor that my kids love. You can adjust the heat level by adding more or less of the sauce or adding additional red pepper flakes, if you like it really hot.

Ingredients:
12 ounces dry Chinese noodles
3 tablespoons soy sauce
¾ cup sweet chili sauce
½ teaspoon garlic powder
¼ teaspoon ground ginger
3 tablespoons sesame oil
½ cup soy sauce
½ teaspoon garlic powder
1 (1 pound) pork loin, cut into 2-inch strips
2 tablespoons cooking oil
2  onions, cut into bite-size pieces
⅛ teaspoon crushed red pepper flakes
3 tablespoons sweet chili sauce
3 cups chopped napa cabbage
¾ cup sliced celery
1 cup sliced carrots
3  red bell peppers, chopped
2 teaspoons cornstarch
¼ cup cold water

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Whisk together the 3 tablespoons soy sauce, 3/4 cup sweet chili sauce, 1/2 teaspoon garlic powder, the ground ginger, and the sesame oil in a large bowl; add the drained Chinese noodles and toss to coat; set aside Whisk together the 1/2 cup soy sauce and 1/2 teaspoon garlic powder in a large bowl; add the pork and stir to coat. Allow to marinate 5 minutes. Heat the cooking oil in a wok or a large, deep skillet over medium-high heat. Add the pork, onions, and red pepper flakes to the oil; cook until the pork is browned completely. Stir in 3 tablespoons sweet chili sauce, the napa cabbage, celery, carrots, and bell peppers; cook and stir until vegetables are completely heated, about 5 minutes. Whisk together the cornstarch and water and add to the stir fry, stirring until the mixture thickens. Serve the stir-fry over the noodles.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 servings

Calories: 527
Fat: 19.3 g
Saturated fat: 4.1 g
Carbohydrates: 72.5 g
Sugars: 18.7 g
Dietary fiber: 12 g
Protein: 22.1 g
Cholesterol: 35.9 mg
Sodium: 2131.4 mg
Chocolate-Hazelnut Ice Cream Sandwiches


Ingredients:
chocolate ice cream, toasted hazelnuts

Directions:
Spread flat side of each wafer with hazelnut spread; set aside. Scoop 8 ice cream balls, about 3 tablespoons each; keep in freezer until ready to assemble.
To assemble sandwiches, remove ice cream balls from freezer; let stand 1 minute to soften. Place 1 ice cream ball on 8 hazelnut-spread wafers. Top with remaining wafers; press gently together.
Sprinkle edges with nuts. Place sandwiches on baking sheet lined with waxed paper; freeze 3 hours or until firm. To store, freeze up to two weeks in self-sealing plastic bags. Makes 8 sandwiches.
Tembleque (Puerto Rican Style Coconut Pudding)


Ingredients:
cream of coconut, milk, cornstarch, sugar, vanilla, ground cinnamon, flaked coconut

Directions:
In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
Stir constantly on medium high until mixture begins to boil and gets thick.
Let boil a couple more minutes still keep stirring, then you can either pour into individual dessert cups or a mold.
Let cool on tabletop, then refrigerate.
Top with garnish.
Enjoy!
Pomegranate - Orange Ham


Ingredients:
country ham, pomegranate juice, navel orange

Directions:
Spray crockpot with nonstick spray., Place all ingredients in crockpot., Cook on low for 4-6 hours.
Tom and Kelly's Chicken Fried Steak!


Ingredients:
boneless pork chops, flour, salt, pepper, egg, buttermilk, butter

Directions:
*Have your butcher "cube" 2 lean boneless pork chops for you.
In pie plate, place flour. Season with as much salt and pepper as you like.
In another pie plate beat egg and beat in buttermilk.
In third pie plate, place cracker crumbs.
Lightly coat chops on both sides in flour mixture.
Dip one at a time into egg mixture, letting excess drip off, then coat nicely in cracker crumbs. Pat on.
Place chops into hot oil mixture over medium heat and fry for about 3-4 minutes or or til golden brown.
Turn and fry other side til done (*you may need 2 large spatulas to do this!], about another 3-4 minutes or til golden brown on both sides.
Serve with gravy, mashed potatoes, biscuits and vegetables.
Margherita Mug Eggs
Category: breakfast-and-brunch
By Aliboo

I make eggs in a mug quite often. It's easy and so versatile you can add pretty much anything that's in your fridge!  Try it with ham, swiss and asparagus! Or maybe those cooked frozen sausages cut up with peppers and onions! You can even top it with pizza sauce and pepperoni!

Ingredients:
1 tablespoon butter, or as needed
2  eggs
2 tablespoons ricotta cheese
¼ cup diced tomatoes
2 leaves fresh basil
salt and ground black pepper to taste
1 pinch dried oregano  (Optional)
2 teaspoons grated Parmesan cheese, or to taste

Directions:
Brush the inside of a microwave-safe mug with butter. Crack eggs into mug and top with ricotta cheese, tomatoes, and basil; season with salt, pepper, and oregano. Cook in the microwave for 1 minute; stir and continue cooking in 15-second intervals, until set, about 1 minute more. Sprinkle Parmesan cheese over eggs.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 1 serving

Calories: 321.1
Fat: 25.2 g
Saturated fat: 12.7 g
Carbohydrates: 5.2 g
Sugars: 2.5 g
Dietary fiber: 0.9 g
Protein: 18.5 g
Cholesterol: 415.8 mg
Sodium: 574.7 mg
Bavarian Pretzels


Ingredients:
all-purpose flour, active dry yeast, white sugar, butter, water, salt, baking soda, water, butter, coarse sea salt

Directions:
In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
2. Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
3. Preheat the oven to 450 degrees F (220 degrees C]. Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
4. Bake in the preheated oven until golden brown, 8 to 10 minutes.
My Mom's Greek Lemon Rice
Category: side-dish
By BlutoNYC

This was the Greek lemon rice that I grew up on. It's simple and flavorful. I hope you all enjoy it.

Ingredients:
½ stick butter
2 cups converted long-grain white rice
1 (32 fluid ounce) container chicken broth
½  lemon, juiced
1 teaspoon salt
3  bay leaves

Directions:
Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes. Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Prep time: 5 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 12 servings

Calories: 155.9
Fat: 4.4 g
Saturated fat: 2.5 g
Carbohydrates: 25.7 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 3 g
Cholesterol: 12 mg
Sodium: 579.6 mg
Tuna Macaroni Salad
Category: salad
By It's A New Day

Great for summer nights when you don't want to cook!

Ingredients:
3 cups uncooked macaroni
⅓ cup Italian-style salad dressing
½ cup sour cream
1 cup mayonnaise
1  onion, chopped
2 stalks celery, chopped
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 (5 ounce) can tuna, drained

Directions:
Cook macaroni in a large pot of boiling salted water until done. Drain. Marinate macaroni in Italian dressing for 2 to 3 hours or overnight. Mix sour cream, mayonnaise, onion, celery, garlic powder, tuna, and salt and pepper into macaroni. Chill before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 day
Yields: 6 servings

Calories: 572.1
Fat: 37.8 g
Saturated fat: 7.7 g
Carbohydrates: 44.9 g
Sugars: 4 g
Dietary fiber: 2.2 g
Protein: 13.5 g
Cholesterol: 28.7 mg
Sodium: 847.1 mg
Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce


Ingredients:
olive oil, onion, fresh garlic cloves, condensed beef broth, red wine, fresh tomatoes, tomato paste, herbs

Directions:
Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and cook until onions are slightly soft and golden, stirring occasionally.
Pour in broth and wine, increase heat to high, and bring to a boil.
Meanwhile, wash tomatoes.  Cut off tops and any damaged parts.  Add whole tomatoes to the pot as you go (reserve extra tomatoes to peel, dice and add later if you want a chunky sauce]. Note: when I make this, I add however many tomatoes will fit in my 6-quart pot - you will adjust other ingredients later so the exact quantity doesn't matter.
You may add extra uncooked veggies you wish to "hide" in the sauce now.  Some ideas - peas, carrots, broccoli, cauliflower, even a little spinach.  Be aware that it may slightly alter the color of the sauce - it can make it a little more orangey - but the tomatoes and seasonings will completely mask the flavor as long as you don't go overboard and add too much.
When all the tomatoes have been added and the broth is boiling, reduce heat to low and cover.  Simmer for about an hour, and then turn off heat.
Ladle sauce into a blender or food processor until about 2/3 full - you will need to work in batches.  It will be soupy and very hot, so be careful.  Process until smooth (there will still be some seeds visible].
Pass sauce through a fine mesh strainer into a large bowl.  Use a spoon to scrape the sides of the strainer if it clogs, and press all the liquid out. Discard the seeds and pulp from the peels that are left in the strainer. Carefully return sauce to the pot, and place back on medium-high heat.
Add tomato paste until sauce is of desired thickness. Add seasonings to taste. Add any additional ingredients you want - diced tomatoes, browned beef or chicken, mushrooms, etc.
Return sauce to a boil, reduce heat to low, cover and simmer for another 30-60 minutes.  Taste and adjust seasonings as necessary.  If sauce is too tangy, you can add a little sugar to balance it.  It will be done when it tastes just right!
Sauteed Fiddleheads
Category: side-dish
By A Korean

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Ingredients:
3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

Directions:
Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes.  Remove from heat and sprinkle with lemon juice.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 cups

Calories: 80.4
Fat: 7 g
Saturated fat: 0.9 g
Carbohydrates: 3.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 2.4 g
Sodium: 147.4 mg
Un-Chicken Noodle Soup (Raw Foods)


Ingredients:
water, walnuts, celery, garlic clove, pepper, carrot, parsley, raw potatoes, dried mushroom

Directions:
Blend First Step ingredients in the blender., Add Second Step ingredients and blend for about one minute., Pour into a large bowl and add the Third Step ingredients.
Spicy Grilled Cheese Sandwich
Category: main-dish
By PATELGURL

Grilled cheese with onions, tomatoes and jalapenos-- tastier than the original!

Ingredients:
2 tablespoons butter or margarine
4 slices white bread
2 slices American cheese
1  roma (plum) tomato, thinly sliced
¼ small onion, chopped
1  jalapeno pepper, chopped

Directions:
Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.

Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Yields: 2 sandwiches

Calories: 352.3
Fat: 22.1 g
Saturated fat: 13.3 g
Carbohydrates: 28.2 g
Sugars: 3.7 g
Dietary fiber: 1.9 g
Protein: 10.7 g
Cholesterol: 57.2 mg
Sodium: 846.4 mg
Cava Sorbet, Spanish


Ingredients:
"wine"

Directions:
Allow the tub of sorbet to soften.
In a large bowl, beat the sorbet, lemon juice and cava (sparkling wine] until creamy.
Either serve straight away as a drink, or pour into dessert bowls and freeze.
Red Velvet Cheesecake


Ingredients:
cream cheese, sugar, fresh lemon juice, coarse salt, eggs, sour cream, cake flour, baking soda, cocoa powder, buttermilk, vanilla extract, white distilled vinegar, butter, confectioners' sugar

Directions:
CHEESECAKE.
Preheat oven to 325 degrees. Set a kettle of water on to boil.
Using an electric mixer, beat 20 ounces of the cream cheese on medium until fluffy while scraping down the sides of the bowl. Gradually add 3/4 cup of the sugar, beating until fluffy. Beat in lemon juice and 1/4 teaspoon of salt. Beat in two of the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream.
Spray your cake pan with non-stick spray. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment.
Wrap bottom half of pan in foil.
Pour cheesecake batter in the cake pan and place that in a larger, oven safe pan. Pour in boiling water in the outer pan to come halfway up side of the inner pan.
Bake until just set in center, about 45 minutes.
Remove pan from water. Let cool for approximately 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze.
CAKE: Preheat oven to 350°.
Sift together flour, remaining white sugar, baking soda, cocoa, and 1 teaspoon salt into a medium bowl.
Beat 2 eggs, oil, buttermilk, food coloring, 2 teaspoons of the vanilla, and vinegar in a large bowl with an electric mixer until well combined.
Add dry ingredients and beat until smooth, about 2 minutes.
Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean.
Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If needed, level them off with a serrated knife so they are flat.
For the frosting: Beat 12 ounces of the cream cheese, butter, and the remaining vanilla together in a large bowl with an electric mixer until combined. Add confectioners sugar and beat until frosting is light and fluffy, 5–7 minutes.
ASSEMPLY:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to trim it, wait about 10 minutes for the cheesecake to soften, then trim it with a knife. Place the top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting.
Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.
Refrigerate until ready to serve.
Restaurant Collards


Ingredients:
honey, olive oil, water

Directions:
In slow cooker on highest setting, add water and collards., Sprinkle mix on top and drizzle honey and olive oil., Let cook for five to six hours or until fork tender., Stir every hour to keep greens consistent.
Homemade Butter II


Ingredients:
heavy whipping cream, water

Directions:
Fit the steel knife blade into the work bowl of your food processor.
Process  cream until whipped, about 30 seconds.
Add water and ice cubes.
Process 2-3  minutes until butter has formed  and separated from the liquid.
No harm will be  done if you overwhip this  mixture. Pour butter and liquid into a fine strainer.
With a rubber spatula,  gently press butter against sieve to remove excess  moisture. DO NOT press  too hard or butter will go through strainer.
Refrigerate butter in a  covered container.
This makes 1/3 cup butter.
If you prefer salted butter, add 1/8 teaspoon  or less of salt to cream before processing.
Kathie Lee Gifford's Pecan Tarts


Ingredients:
butter, cream cheese, flour, egg, butter, vanilla, brown sugar, salt, pecans

Directions:
FOR THE CRUST:
Cream together the softened butter and cream cheese.
Add the flour and beat well.
Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
Refrigerate in pans overnight.
FOR THE FILLING:
Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
To assemble:  Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
Then fill each shell to 2/3 full with pecan mixture.
Bake at 350º for 25 minutes.
Let cool.
Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan --  and poured the filling in -- and it satisfies the craving.
Shrimp With Garlic Butter


Ingredients:
shrimp, butter, garlic, onion, fresh mushrooms, pasta, salt, pepper, parmesan cheese

Directions:
In a skillet, melt butter.
To melted butter add garlic and onion, heat on med heat for about 5 minutes or until the onion is translucent.
Add mushrooms to this, heat about 3 more minutes.
Add shrimp and saute until shrimp are pink.
Season with the salt, pepper and Tony's to taste.
Pour over pasta and top with parmesan cheese.
Shoofly Pie


Ingredients:
white flour, whole wheat flour, solid shortening, cold water, white flour, brown sugar, butter, molasses, egg, baking soda, hot water, cold water

Directions:
preheat oven to 375 degrees -- prepare one pie crust with the flour of choice. cut in the shortening and add water, stirring with a fork until a damp ball of dough forms. handle as little as possible, turning out onto a floured surface. roll to size of pie plate and crimp edge of crust. set aside.
combine 1 cup of flour, sugar, and butter to create a fluffy crumb, reserving 1/2 a cup for topping. pour all but the reserved crumbs into the unbaked crust.
using a large bowl, stir the beaten egg into the molasses. add baking soda to hot water, stir well and add to molasses/egg mixture -- this will 'foam' . you'll be glad for  the large bowl.
add remaining cold water and pour the well-blended mixture over the crumbs. do not stir. sprinkle reserved crumbs lightly over center of pie.
bake for 35-40 minutes in preheated oven.
Baked Cod Spanish Style


Ingredients:
cod, salt, pepper, olive oil, onion, bell pepper, tomatoes, black olives, flour, watercress

Directions:
Cut cod into 1/2 inch strips (the whole fish fillet is ok ].
Sprinkle with salt and pepper.
Place on an olive oil coated baking sheet.
Sprinkle with onion and bell pepper.
Pour tomatoes and black olives around cod.
Bake in hot oven 375 degrees Fahrenheit until fish is just tender, about 30 minutes.
Remove fish to serving platter.
Mix flour with a little water and pour over the sauce.
Pour over fish; garnish with watercress if desired.
Chicken Waldorf Salad (21 Day Wonder Diet: Day 11)


Ingredients:
water, chicken breast fillets, yogurt, lemon juice, coarse grain mustard, red apple, celery, flat leaf parsley

Directions:
Bring the water to th eboil in a medium saucepan; add chicken.  Simmer, covered, about 10 minutes or until chicken is cooked.  Cool chicken in poaching liquid for 10 minutes; drain, then slice thickly.
Meanwhile, combine yogurt, juice and mustard in medium bowl.  Add apple, celery, parsley and chicken; mix gently.
Lemon Zucchini  Bread


Ingredients:
all-purpose flour, baking powder, sugar, lemon zest, lemon juice, eggs, zucchini, pecans

Directions:
"Preheat oven to 350. Mix flour and baking powder together in a small bowl. In separate bowl mix oil, sugar, lemon zest, and lemon juice. Add eggs one at a time, beating after each addition. Add flour mixture to egg mixture and mix well. Add zucchini and pecans. Grease two 4 x 8-inch loaf pans and divide batter between them. Bake about 50 mins or until toothpick comes out clean. Cool."
Parmesan Creamed Spinach


Ingredients:
butter, flour, seasoning salt, black pepper, cream cheese, onion, fresh garlic, frozen chopped spinach, low sodium chicken broth, parmesan cheese

Directions:
In a saucepan over medium-low heat melt 4 tablespoons butter.
Stir in flour, seasoned salt and black pepper; whisk for 1 minute.
Slowly add in table cream and whipping cream then stir in cream cheese, increase the heat to medium, stirring/whisking constantly until the mixture is smooth and thick; set aside.
In another saucepan over medium heat saute the onions and garlic in about 3 tablespoon butter until transparent (about 1-1/2 minutes].
Add in spinach and broth or water to the pan; reduce the heat to low; cover and cook stirring occasionally for 8 minutes.
Stir in the prepared white sauce with the Parmesan cheese; toss well to combine with the spinach.