xiaoxl/recipe_data huggingface dataset:
Yogurt Parfait


Ingredients:
mint, dark chocolate, raspberries, vanilla yogurt

Directions:
Spoon yogurt into bowl., grate chocolate on top of the yogurt., refrigerate for 2 minute., Wash mint., put the freeze-dried rasberries around the edges of the yogurt., And then put the mint leaf in the center in the yogurt.
Steak Tip Marinade
Category: side-dish
By DOMENICI

It took many experiments for this one. I have finally perfected a marinade that will make your mouth thirst for more.

Ingredients:
½ cup Worcestershire sauce
1 cup Italian-style salad dressing
2 teaspoons garlic pepper seasoning
1 cup barbeque sauce
2 pounds beef sirloin tip steaks

Directions:
In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour. Preheat grill for high heat. Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 288.8
Fat: 14.9 g
Saturated fat: 3.8 g
Carbohydrates: 17.8 g
Sugars: 12.3 g
Dietary fiber: 0.2 g
Protein: 19.8 g
Cholesterol: 49.1 mg
Sodium: 1158.4 mg
Grape Tomato and Avocado Salad


Ingredients:
olive oil, white vinegar, kosher salt, fresh ground black pepper, avocados, grape tomatoes, red onion, fresh thyme

Directions:
Whisk together olive oil and vinegar in a salad bowl.  Add salt and pepper to taste.
Put the remaining ingredients in the bowl.  Toss to combine.
Season again to taste.
Banana Soya Milk Smoothie


Ingredients:
banana, soya milk

Directions:
Peel and chop the banana, then place in a blender with the soya milk and orange juice. Blitz until a smooth consistency is reached.
Enjoy.
Elaine's Sirloin Burger Soup


Ingredients:
butter, margarine, onion, Worcestershire sauce, water, beef broth

Directions:
Cook ground sirloin and onions in butter in large saucepan, stirring to break up as small as possible for about 5 minutes, until meat is no longer pink.
Sprinkle steak seasoning and Worcestershire sauce over meat and continue stirring until meat browns.
Pour in water, scraping up brown bits from bottom of pan. Add broth, vegetable juice, and vegetables. Bring to boil, reduce heat, cover and simmer 45 minutes.
Return to boil, break up noodles into soup, stir well.
Reduce heat to simmer, and cook for 10 more minutes.
Beef Porcupine Balls


Ingredients:
egg, water

Directions:
Combine rice mix from box with ground chuck and egg.
Season with garlic powder, season salt or just plain salt and pepper if you wish.
Shape this mixture into 20 1 1/4 inch meatballs.
In a large skillet in a small amount of oil, brown meatballs over medium high heat.
Drain.
Slowly stir in water and special seasonings.
Bring to a boil.
Cover; reduce heat to low.
Simmer 30 minutes or until meatballs are cooked.
You may thicken gravy if desired.
Middle Eastern Salad


Ingredients:
tomatoes, cucumber, avocados, sweet bell pepper, scallions, red onion, fresh mint leaves, olive oil, flax seed oil, ground sumac, dried thyme, toasted sesame seeds

Directions:
Place the vegetables into a salad bowl.
Add oil, lemon juice, seasonings, and toss gently.
Throw in a handful of raw or toasted sunflower seeds, if desired (optional].
Adjust seasoning to taste.
Restaurant-Style French Onion Soup
Category: soups-stews-and-chili
By Jenny

Classic French onion soup, similar to one you can get in a restaurant. Made with wine and sherry to bring out the beef flavor of the broth. Two different cheeses top it off to give it that bubbly, browned, and stretchy topping.

Ingredients:
½ cup butter
8  onions, sliced
2 cloves garlic, crushed
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 teaspoon dried thyme
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1  French baguette, cut into 1/2-inch thick slices
olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese

Directions:
Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes. Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil. Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside. Set an oven rack about 8 inches from the heat source and turn on the oven's broiler. Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet. Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 792.4
Fat: 37.7 g
Saturated fat: 21.1 g
Carbohydrates: 77.2 g
Sugars: 15.6 g
Dietary fiber: 7.2 g
Protein: 31.3 g
Cholesterol: 86.3 mg
Sodium: 2169.7 mg
Grilled Asparagus Salad
Category: side-dish
By Heather Hedstrom

It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!

Ingredients:
¼ cup olive oil
⅛ cup lemon juice
12  fresh asparagus spears
6 cups fresh spinach leaves
⅛ cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds

Directions:
Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat. Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil. In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 6 servings

Calories: 109.7
Fat: 10.2 g
Saturated fat: 1.6 g
Carbohydrates: 3.4 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 2.6 g
Cholesterol: 1.5 mg
Sodium: 50.3 mg
Gluten-Free French Toast


Ingredients:
milk, vanilla, maple syrup, powdered sugar

Directions:
Beat together egg whites, milk, cinnamon sugar, and vanilla.
Dip both sides of the bread in the egg white mixture.
Fry the bread over medium heat on both sides until brown (use a non-stick pan or grease it beforehand].
Cut each slice diagonally, and place on the plate with desired garnishes.
Enjoy!
Summer Minestrone


Ingredients:
olive oil, red onion, garlic cloves, carrots, celery ribs, roma tomatoes, fresh green beans, pesto sauce, salt, pepper, parmesan cheese, crouton

Directions:
Heat the oil over medium heat.
Add the onion and garlic and stir until soft.
Add the celery and carrot and cook about two minutes until tender crisp.
Add the tomatoes and cook about two minutes.
Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes.
Add the pesto sauce and the vermicelli to the soup and serve.
I topped this with freshly grated parmesan cheese and some garlic croutons.
Enjoy!
White Almond Fudge


Ingredients:
cream cheese, powdered sugar, salt

Directions:
Beat cream cheese until smooth., Slowly blend in sugar, extract, almonds and salt., Press into a greased pan and chill until firm., Cut into squares.
Shrimp Provencal
Category: world-cuisine
By MICHELLE_F

For a gourmet meal this is very easy to prepare.  Leftovers reheat well the next day too!  Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

Ingredients:
3 tablespoons olive oil
1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
2 cups red peppers, diced
1 cup chopped onion
3 large cloves garlic, chopped
½ teaspoon fennel seeds
2 tablespoons chopped fresh thyme
½ cup dry white wine
2 tablespoons tomato paste
1 (14.5 ounce) can canned diced tomatoes
½ cup chopped fresh basil
Salt and freshly ground pepper to taste

Directions:
Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside.  Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes. Stir in white wine, tomato paste, and diced tomatoes.  Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes.  Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes.  Stir in the basil, and season to taste with salt and pepper before serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 248.6
Fat: 9 g
Saturated fat: 1.3 g
Carbohydrates: 11.8 g
Sugars: 5.8 g
Dietary fiber: 2.6 g
Protein: 25 g
Cholesterol: 172.5 mg
Sodium: 322.1 mg
Kate's Easy German Sauerbraten
Category: world-cuisine
By kateshort

This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.

Ingredients:
2 cups water
1 cup red wine
1 cup cider vinegar
1  lemon, sliced
½ large onion, diced
1 clove garlic, diced
10  whole cloves
2  bay leaves
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon juniper berries, crushed  (Optional)
1 teaspoon whole peppercorns
1 (4 pound) boneless beef chuck roast
2 cups chopped onions
2 cups chopped carrots
1 cup diced celery
8  gingersnap cookies, crushed

Directions:
Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day. Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade. Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest. Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes. Slice roast and serve with vegetables and gravy.

Prep time: 30 mins
Cook time: 8 hrs 20 mins
Total time: 2 days
Yields: 8 servings

Calories: 460.4
Fat: 27 g
Saturated fat: 10.5 g
Carbohydrates: 17.9 g
Sugars: 9.6 g
Dietary fiber: 3 g
Protein: 27.8 g
Cholesterol: 103.3 mg
Sodium: 1875.3 mg
White Chocolate Cranberry Almond Biscotti


Ingredients:
butter, white sugar, orange zest, vanilla extract, eggs, all-purpose flour, baking powder, salt, dried cranberries, white chocolate chips

Directions:
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
Stir in the dried cranberries, and almonds.
Spray your hands with cooking spray (so the dough doesn't stick] and divide the dough into halves. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven, or until pale gold.
Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Drizzle or dip in melted white chocolate.
Store in an airtight container at room temperature.
Chicken and Green Bean Casserole
Category: meat-and-poultry
By CHEROKEE37

This is a third generation recipe and one that is about as simple as it gets.  French-style green beans are topped with Chicken breasts, a creamy soup mixture, and a sprinkling of parmesan cheese and baked until bubbly. Best served over mashed potatoes or rice.

Ingredients:
1 tablespoon olive oil
4  skinless, boneless chicken breast halves
2 (14.5 ounce) cans French-style green beans, drained
1 (10.5 ounce) can condensed cream of chicken soup
¾ cup mayonnaise
1 teaspoon garlic powder
¼ cup grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top. Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 570.7
Fat: 44.3 g
Saturated fat: 8.1 g
Carbohydrates: 14.2 g
Sugars: 4.5 g
Dietary fiber: 1.8 g
Protein: 28.8 g
Cholesterol: 86.9 mg
Sodium: 1520 mg
Crock Pot Tagine of Squash and Chickpeas With Mushrooms


Ingredients:
olive oil, onion, carrots, garlic cloves, gingerroot, turmeric, black peppercorns, cinnamon stick, cremini mushrooms, tomatoes, pumpkin, dried garbanzo beans, canned chick-peas, liquid honey, fresh lemon juice, currants

Directions:
In a large skillet, heat oil over medium heat for 30 seconds.  Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes.  Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute.  Add mushrooms and toss until coated.  Add tomatoes with juice and bring to a boil.  Transfer to slow cooker stoneware.
Add squash and chickpeas and stir well.  Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
In a small bowl, combine honey and lemon juice.  Add to slow cooker and stir well.  To serve, sprinkle with currants, if using.  Serves 6.
TIP:  I prefer a strong gingery flavor in this dish.  If you’re ginger-averse, reduce the amount.
175 Essential Slow Cooker Classics J. Finlayson.
Pumpkin Nut Bread


Ingredients:
sugar, water, eggs, pumpkin, all-purpose flour, baking soda, salt, cinnamon, clove, nutmeg, allspice, pecans, currants

Directions:
Preheat oven to 350., Spray 2 9x5x3 loaf pans., Sift dry ingredients together., Mix sugar, oil, water, eggs and pumpkin together., Stir in dry ingredients., Mix in pecans and currants., Divide batter between pans and bake until tests done.
Kalamata Olives With Roasted Garlic


Ingredients:
garlic, olive oil, kalamata olives, marsala wine, fresh rosemary, dried rosemary, peppercorn

Directions:
Preheat the oven to 350*F.
Separate the unpeeled garlic cloves.
Place in a small heat-proof dish and brush with 1/2 tbls.
olive oil.
Cover and bake for 15 minutes.
Remove the skins from the baked cloves of garlic.
Add the olives, remaining olive oil, marsala, rosemary, and peppercorns.
Cover and bake for about 15 minutes, until the garlic is soft.
About 5 minutes before the olives are ready, wrap the bread in aluminum foil and heat it in the oven.
Serve the olives with the warm bread.
Juniper Grissini (Long Crispy Bread Sticks)


Ingredients:
water, flour, honey, extra virgin olive oil, kosher salt, cayenne pepper

Directions:
In a large bowl, stir together water, 1/2 cup flour, honey and yeast; let sit until foamy, about 10 minutes.
Stir in remaining 1 1/2 cups flour, olive oil, juniper berries, and salt; knead on a floured surface for form a smooth dough.
Place dough in a lightly oiled bowl and cover; let sit until doubled in size, about 1 hour.
Preheat oven to 425 degrees F; line 3 large baking sheets with parchment paper.
Punch down dough and divide into 4 equal pieces.
Roll each piece into a 6x10 inch rectangle; cut lengthwise into 1/2 inch strips.
Arrange strips on prepared baking sheet and dust with cayenne pepper; let stand until they puff up, about 15 minutes.
Bake until golden brown, about 15 minutes.
Let cool and crisp before serving.
Air Fryer Hasselback Potatoes
Category: side-dish
By lutzflcat

Hasselback potatoes were created at the Hotel Hasselbacken in Stockholm, Sweden in the 1940's, and they're still a popular side dish today. Not only are they delicious, and easy to make with lovely presentation, they take half the time to cook in an air fryer.

Ingredients:
4 medium Yukon Gold potatoes
3 tablespoons melted butter
1 tablespoon olive oil
3 cloves garlic, crushed
½ teaspoon ground paprika
salt and ground black pepper to taste
1 tablespoon chopped fresh parsley

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Slice evenly across entire length of each potato to make 1/4-inch or 1/2-inch slices, making sure the knife only cuts through to the bottom 1/2-inch, keeping the bottom of the potato intact. Combine butter, olive oil, garlic, and paprika in a small bowl. Brush some of the mixture over each potato and into the slits. Season with salt and pepper. Place potatoes in the air fryer basket and cook for 15 minutes. Brushing the potatoes again with butter mixture, making sure to get it down into the fanned out slices, to ensure the potatoes will not be dry. Cook until potatoes are cooked through, about 15 minutes more. Remove potatoes from the basket and brush with any remaining butter mixture. Sprinkle with chopped parsley and serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 potatoes

Calories: 207.1
Fat: 12.2 g
Saturated fat: 6 g
Carbohydrates: 22.9 g
Sugars: 0.1 g
Dietary fiber: 2.1 g
Protein: 2.8 g
Cholesterol: 22.9 mg
Sodium: 108.5 mg
Southern Apple Crumble (Cookie Mix)


Ingredients:
apples, granulated sugar, brown sugar, ground cinnamon, butter, margarine, butter, margarine, pecans

Directions:
Heat oven to 300°F
Spray bottom and sides of 8-inch square (2-quart] glass baking dish with cooking spray.
In large bowl, toss filling ingredients.
Spread mixture in baking dish.
In same large bowl, stir cookie mix and melted butter until crumbly.
Sprinkle over filling.
Bake 40 minutes.
Remove from oven; sprinkle with pecans.
Bake 15 to 20 minutes longer or until topping is golden brown.
Serve warm or at room temperature.
Raspberry-Lime Pie


Ingredients:
sweetened condensed milk, lime juice, Cool Whip, fresh raspberry, graham cracker pie crust

Directions:
In a bowl, combine milk and lime juice; mix well.
Mixture should thicken.
Add Cool Whip and food coloring if desired.
Fold in raspberries.
Spoon mixture into pie crust.
Refrigerate at least 2 hours before serving.
Abby's Oriental Yum Yum Soup


Ingredients:
chicken breast fillet, celery, spring onions, mushrooms, cabbage, ginger, soy sauce, water, salt, pepper

Directions:
In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil.  Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.
WALA ENJOY1.
Beef Stroganoff, the Best


Ingredients:
beef, onion, mushrooms, dry red wine, low sodium beef broth, ketchup, Worcestershire sauce, bay leaves, fresh ground pepper, flour, fat free sour cream, dill

Directions:
In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown.  Sprinkle with ground pepper.  Remove from pan and place in a deep pot.
Add onions and mushrooms to pan and saute until golden.  Add to pot.
Deglaze pan with red wine and add to pot.  Add beef broth, ketchup, HP sauce, beef bovril, worcestershire sauce and bay leaves to pot.  Cover and simmer (low simmer] for 2 hours.
Mix the margarine and flour together with a fork in a bowl.  Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff, until you get your desired thickness.  Lower heat and add as much sour cream as you like.  I'm not a big sour cream person, so I just add about 1/2 a cup.
Boil egg noodles until al dente, drain and add to individual serving bowls.  Top with stroganoff and sprinkle a little of dill on top.
greek olive bread


Ingredients:
buttermilk, feta cheese, olive oil, sugar, salt, flour, kalamata olive

Directions:
add all ingredients, except olives to machine in this order., cook on the basic cycle., add olives before the end of the first kneading cycle, or at the beep.
Carrot Cake Cookies


Ingredients:
all-purpose flour, ground cinnamon, baking soda, salt, brown sugar, butter, egg, vanilla, carrot, walnuts, raisins

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
Combine flour, cinnamon, baking soda and salt in medium bowl. Stir to mix.
Beat brown sugar and butter in large bowl with electric mixer at medium speed until creamy.
Add egg and vanilla; beat until well blended.
Stir in flour mixture; mixing well.
Stir in carrots, walnuts and raisins/pineapple.
Drop dough by rounded tablespoonfuls, 2 inches apart on prepared cookie sheets.
Bake 12-14 minutes, or until set and edges are lightly brown. Cool on cookie sheets 1 minute. Remove to wire rack and cool completely.