xiaoxl/recipe_data huggingface dataset:
Black Bean Avocado Salsa
Category: appetizers-and-snacks
By Dawn Logterman

This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!

Ingredients:
1 (15 ounce) can black beans (such as Bush's®), rinsed and drained
1 (11 ounce) can whole kernel sweet corn, drained
4  roma (plum) tomatoes, seeded and chopped
1 small red bell pepper, diced
1  jalapeno pepper, seeded and minced
⅓ cup chopped fresh cilantro
¼ cup diced red onion
¼ cup fresh lime juice
2 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
2  avocados, diced

Directions:
Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 10 servings

Calories: 139.8
Fat: 6.4 g
Saturated fat: 1 g
Carbohydrates: 19 g
Sugars: 2.5 g
Dietary fiber: 6.9 g
Protein: 4.6 g
Sodium: 492.9 mg
Southwestern Bean Soup With Cornmeal Dumplings


Ingredients:
red kidney beans, pinto beans, great northern beans, water, Mexican-style stewed tomatoes, frozen whole kernel corn, carrot, onion, green chilies, chicken bouillon granules, vegetable bouillon granules, chili powder, garlic cloves, flour, yellow cornmeal, baking powder, salt, pepper, milk

Directions:
Combine 11 soup ingredients in slow cooker.
Cover and cook on low 10 - 12 hours or high 4 - 5 hours.
Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper.
Combine egg white, milk and oil.  Add to flour mixture.  Stir with fork until just combined.
At the end of the soup's cooking time, turn slow cooker to high.  Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup.
Cover and cook for 30 minutes (do not lift cover].
Serve topped with your choice(s] of sour cream, shredded cheddar cheese and crushed tortilla chips.
Frozen Corn Salad
Category: uncategorized
By Angela H

This is a fresh, crisp, and colorful frozen corn salad. The cilantro and jalapenos give this salad a nice bite. A quick and super easy salad to have on a hot summer day. Also a great addition to a summer BBQ, though I eat this salad year round. Recipe inspired by Rita Reifenstein's Corn Salad recipe.

Ingredients:
2 cups frozen corn
1 cup chopped cucumber
¾ cup seeded and chopped Roma tomato
¾ cup chopped green bell pepper
¼ cup diced red onion  (Optional)
½ cup chopped fresh cilantro, or to taste
1  jalapeno pepper, seeded and diced, or more to taste
2 tablespoons lime juice
¼ cup ranch salad dressing

Directions:
Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeno. Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.

Prep time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 167.3
Fat: 8.6 g
Saturated fat: 1.3 g
Carbohydrates: 22.6 g
Sugars: 5.7 g
Dietary fiber: 3.4 g
Protein: 3.6 g
Cholesterol: 4.1 mg
Sodium: 151.9 mg
Comfy Slow-Cooker Baked Beans


Ingredients:
tomatoes, onions, ketchup, molasses, brown sugar, Dijon mustard, salt, pepper, bacon

Directions:
Rinse and sort beans. In a large Dutch oven or stockpot, cover beans with three times their volume of water (about 9 cups]. Bring to a boil for 2 minutes. Remove from heat, cover and stand for 1 hour. Drain, discarding liquid.
Return soaked beans to pot along with three times their volume of fresh water. Bring to a boil, then reduce heat and simmer while covered; about 30 to 45 minutes or until tender. Drain, reserving 1 cup (250 mL] cooking liquid.
Place cooked beans and remaining ingredients into crock pot. Cover and cook on low for 8 to 10 hours.
Calico Skillet Potatoes Ala Silver Dollar City


Ingredients:
bacon drippings, olive oil, onion, green sweet pepper, russet potato, sweet potato, water, seasoning salt, smoked sausage

Directions:
Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender.
Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.
German Fruit Pie


Ingredients:
coconut, raisins, pecans, butter, sugar, vinegar, eggs, vanilla

Directions:
"Mix all ingredients together.  Pour into 2 unbaked pie shells (deep shells don't work as well]  Bake at 350 degrees for 45 minutes."
Waffle Breakfast Casserole


Ingredients:
bulk pork sausage, cheddar cheese, eggs, milk, dry mustard, black pepper, maple syrup

Directions:
Preheat oven to 350 degrees.
In a large skillet cook sausage until brown, drain off fat.
Arrange 3 of the waffles in a 2 quart rectangular baking dish.
Top with half the sausage and about 1/3 cup of cheese.
Repeat layers.
In a large bowl beat eggs with a fork; stir in milk, mustard and pepper.
Pour over layers in baking dish.
Cover and chill for at least 4 hours or up to 24 hours.
Bake dish uncovered for 50-60 minutes or until a knife inserted near center comes out clean.
Sprinkle with remaining cheese.
Let stand for 10 minutes before serving.
If desired, serve with maple syrup.
Shrimp and Basil Pasta


Ingredients:
spaghetti, linguine, shrimp, fresh basil, capers, extra virgin olive oil, fresh lemon juice, salt

Directions:
Bring 3 quarts water to a boil in a pot. Add pasta; cook 8 minutes.
Add shrimp to pot; cook 3 minutes or until shrimp are done and pasta is al dente. Drain.
Place pasta mixture in a large bowl.
Stir in basil and next 4 ingredients (through salt].
Place spinach on plates; top with pasta mixture.
Double-Crust Ham Pot Pie


Ingredients:
ham, bacon, bacon grease, potatoes, broccoli florets, sour cream, Velveeta cheese, evaporated milk, cayenne pepper, ground mustard, onion powder, dried basil, ground black pepper, butter, parmesan cheese

Directions:
Preheat oven to *425.
Bring potatoes to a boil and cook for approximately 7 minutes. Add broccoli and continue cooking until potatoes are tender. Drain and leave in colander.
Cook ham in reserved bacon grease until most of juice has evaporated and ham is slightly browned. Drain in colander over potatoes and broccoli.
In a large mixing bowl, combine sour cream, chicken soup, cayenne, ground mustard, onion powder, basil, and black pepper. Set aside.
In a saucepan, combine the Velveeta and evaporated milk, cook over medium heat, stirring frequently until cheese is melted.
Pour cheese mixture over sour cream/soup mixture.
Add ham mixture and stir everything together until combined.
Press one of the pie crusts into a deep dish pie pan or square baking dish.
Add filling mixture.
Top with remaining pie crust (in whatever fashion you like, just make sure it's crimped at edges and well vented].
Bake for 45-50 minutes, until crust is a nice golden brown. (I used the foil method to keep the edges of the top crust from over-browning].
Once pie is done, brush with melted butter and sprinkle with parmesan cheese.
Bell Pepper and Zucchini Frittata


Ingredients:
onion, zucchini, red bell pepper, green bell pepper, olive oil, eggs, parmesan cheese, fresh parsley leaves, cilantro leaves

Directions:
In a 9-inch non-stick skillet cook the onion, the zucchini, and the peppers with salt and black pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, for 10 minutes, or until the vegetables are tender.
In a bowl whisk together the eggs, 1/3 cup of the Parmesan and the parsley (or cilantro], add the vegetable mixture, and stir the mixture until it is combined well.
In the skillet heat the remaining 1/2 tablespoon oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the vegetables evenly, and cook the frittata, without stirring, for 8 to 10 minutes, or until the edge is set but the center is still soft.
Sprinkle the remaining 1/3 cup Parmesan over the top.
(If the skillet handle is plastic, wrap it in a double thickness of foil.] Broil the frittata under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the cheese is golden, let it cool in the skillet for 5 minutes, and run a knife around the edge.
Slide the frittata onto a serving plate, cut it into wedges, and serve it warm or at room temperature.
Enjoy!
Leblebi - Tunisian Chickpea Soup


Ingredients:
dried garbanzo beans, vegetarian beef broth, garlic cloves, extra virgin olive oil, salt, pepper, egg, harissa, ground cumin, fresh ground pepper, capers, extra virgin olive oil, lemon wedge

Directions:
To make the chickpeas, preheat the oven to 115°. Put the soaked prepared chickpeas, stock, garlic, olive oil, salt and pepper, and extra water to cover the peas by 1", if necessary, into a heavy lidded pot or casserole pot. Bring to a boil, cover and put in oven for about 3 hours, or until fully cooked and silky. Now, you can keep going, or store the soup in the fridge for a day or two, until you're ready to go. When you are ready you can make it all (serves 8] or a bit now, and more later. If you have refrigerated it, you can easily remove the fat from the top.
When you are ready to eat, reheat the chickpeas in their liquid, while you prepare the eggs. Fill a bowl with ice water. For each bowl of soup, put one egg in a pan of not quite boiling water. Cover pan and turn off the heat. After 6 minutes, slip the eggs into the ice water to cool. Once they ar cool, peel them carefully, leaving the medium cooked eggs whole. This is a little bit fidlely but worth the effort after coming so far, or a runny boiled/fried egg can do the job too!
Put some stale bread in the bottom of each bowl, and cover with a portion of chickpeas and their cooking liquid. Set an egg on top of each bowl, and cut it so that the yolk runs. Dribble some harissa sauce over each and sprinkle with cumin and freshly ground pepper. Top with olives, capers, and diced bell pepper. Dribble on a bit of olive oil, and squeeze the lemon wedge over all.
This is a satisfying, belly-warming, invigorating soup, to cure you if you are both tired and hungry.  But don't substitute for those chickpeas!
Serve with a Sangiovese.
Mimi's Curried Hawaiian Chicken Salad
Category: salad
By LEGALPEACH

My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!

Ingredients:
6  boneless, skinless chicken breasts, cubed
3 cups mayonnaise
1 tablespoon curry powder
1 teaspoon lemon juice
1 tablespoon soy sauce
2 ½ cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple chunks, thoroughly drained
paprika, for garnish

Directions:
Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl. In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce. Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight). Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Prep time: 45 mins
Total time: 45 mins
Yields: 15 servings

Calories: 587.7
Fat: 45.7 g
Saturated fat: 6.3 g
Carbohydrates: 19.3 g
Sugars: 12.4 g
Dietary fiber: 3.4 g
Protein: 26.8 g
Cholesterol: 71.5 mg
Sodium: 389.3 mg
Whole Wheat Blueberry Muffins


Ingredients:
whole wheat flour, baking powder, cinnamon, vanilla, salt, milk, blueberries

Directions:
Heat oven to 350°F.
Blend dry ingredients together in one bowl.
Whisk liquids together in another, then add carefully into the first bowl with the dry ingredients.
Blend all together well.
Put the blueberries into the batter, pour into muffin cups and bake for 20 - 25 minutes.
Microwave Orange Pineapple Marmalade


Ingredients:
oranges, crushed pineapple, sugar, fresh lemon juice

Directions:
Put quartered oranges into food processor that is fitted with a metal blade and process until ground.
In micro safe 2 1/2 qt dish, combine oranges, pineapple, sugar and lemon juice.
Stir and mix it well.
Micro on high for 10 minutes or until it boils, stirring half way thru.
Continue to micro on high for another 3 minutes.
Cool, stirring occasionally.
Can be kept in refrigerator for up to a month and can be frozen for up to 6 months.
Pasta Alla Norma


Ingredients:
penne, pasta, olive oil, garlic cloves, fresh tomato, white wine, basil, eggplant

Directions:
Layer eggplant on a colander with some coarse salt and put a plate on top with some weight to get ride of the eggplant bitterness. Let it sit for about 1 hour.
Wash tomatoes, make a small cut on the bottom and throw them in boiling water for an instant. Then peel them, cut them in fourth, get rid of the seed and juice and chopped them.
In a pan, heat the olive oil, add the garlic and sauté briefly. Then add tomatoes, basil, wine salt and pepper and cook for 15 minutes, stirring occasionally.
Rinse the eggplant and get rid of all the salt. Dry with a paper towel. Heat oil in a frying pan and fry eggplant in batches until golden. Drain on paper towels.
Meanwhile, boil water with some salt to cook pasta al dente, following manufacture’s instructions.
Drain pasta and mix with sauce. Pour on a big serving dish. Sprinkle fry eggplant on top and crumble goat cheese. EAT!
Note: The original recipe calls for “Ricotta Salata” instead of goat cheese, that it is not the same as the regular ricotta we can get a the store; it is a fabulous cheese from Sicily, from the province of Messina. It is not impossible to find in the US, but it is quite pricey.
Apricot Sauce


Ingredients:
cold water, cinnamon stick, lemon, zest of, lemon juice, sugar, unsalted butter

Directions:
Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
Remove from heat and discard the cinnamon sticks and the lemon peel.
Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier], puree the apricots and the cooking liguid.
Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
Cool to room temperature before serving (and try to resist constant tasting].
Lamb Kebabs With Yoghurt Sauce


Ingredients:
lamb, olive oil, lemon juice, garlic cloves, oregano, lemon juice, plain yogurt, garlic clove

Directions:
Mix all marinade ingredients together, place in bowl with lamb., Refrigerate 3 hours or overnight if possible., Grill 10-15 minutes or til cooked as desired., Sauce: Mix all ingredients together, serve with lamb.
Fig Bran Muffins


Ingredients:
dried fig, all-purpose flour, baking powder, salt, sugar, milk, eggs, butter

Directions:
Preheat oven to 400°F.
Grease muffin tins.
Pour boiling water over figs, cover and let stand for ten minutes.
Drain, pick out any stems and chop.
While figs are soaking, sift next four ingredients together.
Add bran flakes.
Combine milk, beaten eggs and melted butter; add to dry ingredients and figs, stirring until just blended.
Fill prepared muffin tins 2/3 full.
Bake for 25 to 30 minutes.
Microwave Chile Egg Puff


Ingredients:
butter, margarine, eggs, all-purpose flour, baking powder, salt, small curd cottage cheese, monterey jack cheese, diced green chilies

Directions:
Place butter in a shallow 2-quart microwave-safe baking dish.  Microwave on High fr about 45 seconds or until butter is melted.  Break eggs into dish and beat with a wire whisk until blended.  Then mix in flour, baking powder, salt, cottage cheese, 1-1/2 cups of the monterey jack cheese, and chiles until blended.  Smooth to make an even layer.
Microwave, uncovered, on Medium-High for 5 minutes.  Remove dish from oven and stir, bringing cooked edges of mixture toward center of dish and allowing uncooked portion to flow to edges.  Then microwave, uncovered, on Medium-High for 5 more minutes, giving dish a half-turn after 2-1/2 minutes (if your microwave does not have a turntable].  Sprinkle egg puff with remaining 1/2 cup of monterey jack cheese.  Microwave,uncovered, on High for 2 minutes or until cheese is melted and puff appears barely set in center.  Let stand, uncovered, for 10 minutes; puff should feel firm in center when lightly touched.
Offer picante sauce to spoon over individual portions, if desired.
Amerigo's Chicken Tuscany


Ingredients:
olive oil, red wine vinegar, lemon juice, garlic, lemon, zest of, peppercorn, Worcestershire sauce, Tabasco sauce, boneless skinless chicken breasts, butter, all-purpose flour, all-purpose flour, egg, milk, olive oil, butter, cremini mushrooms, roma tomatoes, garlic, fresh sage, fresh basil, green onion, angel hair pasta

Directions:
For the marinade: In a medium bowl whisk together oils, vinegar, lemon juice, garlic, lemon zest, peppercorns, celery salt, Worcestershire sauce and Tabasco.
Add chicken breasts and place in refrigerator to marinate for several hours.
For the brown sauce: In a medium saucepan, over mediium heat, melt butter.
Add flour and whisk together over heat for 1- 2 minutes.
Add Chianti and beef stock, whisking constantly.
Bring to a boil, then reduce heat to medium low and simmer about 10 minutes.
For the chicken: Remove chicken breasts from marinade and pat dry.
Coat each breast first with flour, shaking out excess; then in egg wash; then in bread crumbs.
Make sure to completely cover breast with breading.
In a large heavy non-stick skillet, heat olive oil over medium-high heat.
Place breasts in pan and cook until browned lightly on each side, about 4 minutes per side.
Remove and keep warm.
In another pan, melt butter, add mushrooms and cook until they begin to soften, 1 to 2 minutes.
Add tomatoes and garlic and cook, stirring constantly, for another minute.
Add herbs and green onions and toss to combine.
Add brown sauce and bring to a boil, then remove from heat.
Divide angel hair pasta among four plates and top with chicken and sauce.
Apple, Gouda and Turkey Wrap With Bacon


Ingredients:
bacon, flour tortillas, gouda cheese, apple

Directions:
Heat a large nonstick frying pan over medium heat; add bacon.  Cook, turning often, until bacon is crispy, 6-8 minutes.  Drain on kitchen paper, and set aside.
Arrange wraps on a clean work surface.  Place 1/4 of the cheese and turkey slices in the center of each wrap.  Top turkey with 1/4 of the apple slices, 1 piece of bacon each and 1/4 of the salad greens.  Roll wraps, folding in sides, to enclose filling.
Warm Halloumi Salad With Chilli Dressing


Ingredients:
halloumi cheese, red chicory, green onions, chili peppers, red chile, fresh coriander, rice vinegar, clear honey

Directions:
Make the chilli dressing by mixing the chilli, coriander, rice vinegar and honey in a small jug.
Cut each peach half into 5 wedges.
Pat the cheese dry on kitchen paper and cut into thin slices using a small sharp knife.
Heat 1 tablespoon of the oil in a large frying pan or wok and fry the cheese for 30 seconds on each side until lightly coloured; Remove from the pan and keep warm.
Add the chicory and salad onions and fry quickly over a high heat, stirring for 1-2 minutes, until beginning to colour; Spoon onto some kitchen paper and keep warm; Heat the remaining oil in the pan, add the peach wedges, then fry for 1 minute on each side until slightly softened.
Toss all the ingredients together in a warm salad bowl; Pour the chilli dressing over and serve with a seeded bread.
32K Caramel Cake


Ingredients:
flour, baking powder, salt, brown sugar, butter, eggs, carrots, pecans, icing sugar, brown sugar, milk, butter, chocolate chips

Directions:
Preheat the oven to 350 degres F.
Spray two 8" round pans throughly with cooking spray.
Sift the flour, baking powder and salt together and set aside.
Melt the 3/4 cup butter and 10 caramels, until liquid and integrated.
I usually do this in the microwave but it can be done stovetop.
Do not burn.
Mix the brown sugar and the caramel butter mixture with an electric mixer until well integrated.
Add the eggs one at a time and beat well, until smooth and lighter in colour.
Mix in the flour mixture until blended and then beat at high speed for three or four minutes until batter is smooth and light in colour.
Mix in the carrots and pecans until well blended and spread evenly between the two cake pans.
Bake for about 30 minutes until browned and just pulling away from the sides of the pan.
Cool cakes on racks.
Melt 1/4 cup butter, 3 tablespoons brown sugar and 15 caramels until smooth (about 2 minutes in microwave, don't forget to stir!] Mix the melted caramels with the icing sugar and 3 tablespoons milk with an electric mixer until smooth.
If required add an extra tablespoon milk to reach a good consistency for the icing.
Spread icing on top of one cake layer, top with the other layer and cover sides and top evenly with the remaining icing.
Melt the butterscotch and chocolate chips together (about 1 minute in microwave] stir well until smooth (heat longer if required].
Spread a thin layer of chocolate mixture over the top of the cake (if desired let a bit drip down the sides as decoration].
Feta Cheese Dip  - Middle Eastern Style


Ingredients:
feta cheese, lemon juice, olive oil

Directions:
Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy.
Serve with toasted pita wedges or crackers.
VARIATIONS:.
Many herbs and spices can be added to this recipe for a "kick".
Try adding a teaspoon of dill, oregano, garlic powder, or another herb or spice.
For spicier spices like cumin or caraway, start off with 1/8 teaspoon and increase according to taste.
Tomatoes With Basil Vinaigrette


Ingredients:
olive oil, white wine vinegar, Dijon mustard, fresh basil leaf, coarse salt, ground pepper, plum tomatoes

Directions:
In a blender or mini food processor, combine oil, vinegar, mustard, basil, and 1 tablespoon water; blend until smooth.  Season with salt and pepper.
If not using right away, transfer to an airtight container; refrigerate, up to overnight.
Slice tomatoes, and arrange on a serving plate; drizzle with dressing.  Serve immediately.
Raspberry Pina Colada Smoothie


Ingredients:
plain yogurt, coconut milk, bananas, fresh raspberry

Directions:
Place the fresh raspberries in a bowl and mash them using a fork. Set aside.
Add the plain yogurt, coconut milk, pineapple juice, and frozen banana to a blender and blend until completely smooth.
Pour the smoothie in a glass and drop in the mashed raspberries.