xiaoxl/recipe_data huggingface dataset:
Semi-Indulgent Easy Brown Rice
Category: side-dish
By JARRIE

This is a mild-tasting, fast rice recipe suitable as a side dish to chicken or fish. You can switch the butter out for oil or omit it entirely, but the dish isn't as tasty without it!

Ingredients:
1 cup instant brown rice (such as Minute®)
½ teaspoon dried parsley
¼ teaspoon ground black pepper  (Optional)
1 tablespoon unsalted butter
½ teaspoon lemon juice
7 fluid ounces low-sodium chicken broth, or more if needed

Directions:
Combine instant brown rice, parsley, and black pepper in a microwave-safe dish. Place butter and lemon juice in a measuring cup. Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup. Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid. Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes. Remove and let stand for 5 minutes. Fluff with fork before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 109.5
Fat: 3.6 g
Saturated fat: 2 g
Carbohydrates: 16.8 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 2.5 g
Cholesterol: 8.3 mg
Sodium: 23.7 mg
Too Easy Black Bean Soup


Ingredients:
olive oil, salsa, black beans, low sodium chicken broth, sour cream, fresh cilantro

Directions:
Heat the oil in a saucepan or large pot over medium heat.
Add the salsa and cook, stirring occasionally for 4 minutes.
Add the refried beans, black beans, and broth and bring to a simmer.
Cook until warmed through, about 5 minutes.
Ladle into bowls. Top with some remaining salsa dn the sour cream and cilantro, if using.
Chef John's Brazilian Cheese Bread (Pao de Queijo)
Category: bread
By Chef John

Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten free, thanks to tapioca flour, which is also responsible for the very unique texture. Happily, the ingredients are fairly inexpensive, which means you can play around with a few batches and see for yourself.

Ingredients:
2 ¼ cups tapioca flour, or more as needed
⅔ cup milk
½ cup mild olive oil
1 teaspoon kosher salt
2 ounces freshly grated mozzarella cheese
2 ounces finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
1 pinch cayenne pepper

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes. Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired. Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 pao de queijo

Calories: 109.1
Fat: 6.1 g
Saturated fat: 1.5 g
Carbohydrates: 11.3 g
Sugars: 0.4 g
Protein: 2.3 g
Cholesterol: 19.6 mg
Sodium: 140 mg
Peanut Butter and Chocolate Chunk Cookies


Ingredients:
creamy peanut butter, butter, margarine, sugar, light brown sugar, eggs, vanilla extract, oats, baking soda, salt, pecans

Directions:
Beat peanut butter, butter, and sugars at medium speed with an electric mixer until fluffy.
Add eggs and vanilla; beat until blended.
Combine oats, baking soda, and salt.  Add to butter mixture, beating until blended.  Stir in chocolate chunks and pecans.  Cover and chill dough 2 hours.
Drop dough by 1/4 cupfuls 3 inches apart onto ungreased baking sheets; press to 3/4-inch thickness.
Bake at 350 for 14-15 minutes or until edges are browned.  Cool on baking sheets 3 minutes; remove to wire racks to cook completely.
Amy's Fruit Pizza


Ingredients:
cream cheese, Cool Whip, marshmallow creme, sugar, salt, cornstarch, lemon juice, water

Directions:
Preheat oven to 350.
Press cookie dough into greased pizza pan.  Bake 10-12 minutes.  Cool.
Beat cream cheese until fluffy.  Fold in Cool Whip and marshamallow creme.
Spread over cooled crust.  Arrange fruit on top.
In saucepan, combine sugar, salt, cornstarch, orange juice, lemon juice and water.  Cook over medium heat, stirring often.
Bring to boil and cook until thickened (1 or 2 minutes].
Allow to cool, but not set up.
Spoon over pizza and chill at least 2 hours.
Honeydew Smoothies


Ingredients:
honeydew melon, vanilla yogurt, vanilla extract

Directions:
In a blender, combine all ingredients., Blend until frothy., Enjoy!
French Canadian  Baked Beans


Ingredients:
onion, dry mustard, ground black pepper, pure maple syrup, salt pork, salt

Directions:
Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight.
Preheat oven to 250 degrees F.
Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired.
Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries.
Crock Pot Porcupine Meatballs


Ingredients:
lean ground beef, lamb, onion, salt, pepper, mixed herbs, egg

Directions:
Mix ground beef, rice, onions, egg and seasonings. With hands, shape into small meatballs 1inch to 1 1/2 inch (3cmm] are best shape.
Add to crock pot with tomato soup.
Cook on low for 5-7 hours (as slow cookers vary].
As an extra sometimes I put two handfuls of rice into the soup.
This can also be cooked on the stove top but add 2 tins of water and cook covered for 1 hour].
Grilled Ham and Cheese Waffle Sandwiches
Category: main-dish
By Farmland

Sliced ham, Swiss cheese, and arugula sandwiched between cheesy toasted waffles are grilled until melty make a delicious twist on a classic sandwich.

Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1 tablespoon chopped fresh basil
1 ½ teaspoons baking powder
¼ teaspoon salt
1  egg, lightly beaten
1 cup milk
½ cup shredded Swiss cheese
¼ cup vegetable oil
2 tablespoons Dijon-style mustard
1 (16 ounce) package Farmland® Deli-Style Sliced Ham
4 slices Swiss cheese
½ cup arugula or spinach leaves
2 tablespoons butter

Directions:
In a medium bowl stir together the flour, sugar, basil, baking powder, and salt. Add egg, milk, shredded cheese, and oil. Stir just until moistened. Add batter to a preheated, lightly greased waffle iron and bake according to manufacturer's directions. When done, use a fork to lift waffle off waffle iron. Repeat with remaining batter. You should have 8 4-inch waffles. For each sandwich, spread waffles with mustard. Layer ham, sliced cheese, and arugula on half of the waffles. Top with remaining waffles, spread side down. Heat a griddle or 12-inch skillet over medium heat. Add butter until melted. Add sandwiches. Cook for 4 minutes or until cheese is melted, turning once.

Prep time: 20 mins
Total time: 30 mins
Yields: 4 servings
Roasted Loin of Pork with Pan Gravy
Category: meat-and-poultry
By France C

Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.

Ingredients:
2 tablespoons butter
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dry mustard powder
2 cloves garlic, minced
1 (3 pound) boneless pork loin roast
1 stalk celery, diced
2 medium carrots, diced
1 large onion, diced
salt and ground black pepper to taste
3 tablespoons flour
½ cup pork stock

Directions:
Preheat oven to 300 degrees F (150 degrees C). Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat. With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper. Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast. Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving. While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

Prep time: 20 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 30 mins
Yields: 1 pork loin roast

Calories: 354.4
Fat: 17.1 g
Saturated fat: 7.2 g
Carbohydrates: 8.3 g
Sugars: 2.2 g
Dietary fiber: 1.5 g
Protein: 39.8 g
Cholesterol: 119.4 mg
Sodium: 200.3 mg
Skewered Rosemary Shrimp With  Mint Pesto


Ingredients:
pine nuts, garlic cloves, feta cheese, parmesan cheese, salt, ground black pepper, fresh mint leaves, fresh lemon juice, extra virgin olive oil, shrimp, olive oil, garlic cloves, fresh parsley, fresh lemon juice, rosemary sprig

Directions:
For mint pesto:
Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.]
For shrimp:
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add shrimp; toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 shrimp on each sprig. Arrange on platter and serve.
Alternatively can stir fry shrimp instead of broiling.
Chocolate Cake


Ingredients:
boiling water, all-purpose flour, baking powder, baking soda, salt, unsalted butter, sugar, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease three 9 inch round cake pans.
In a medium bowl combine the boiling water with the cocoa powder; whisk until smooth and cool.
Sift together the dry ingredients; flour, baking powder, baking soda, and salt; set aside.
In large bowl cream butter and sugar until light and fluffly.
Beat in eggs one at time; add vanilla.
Add the flour mixture, alternately with the cocoa mixture, to the butter mixture.
Spread batter evenly between prepared pans.
Bake for 25 to 30 minutes.
Vegetable Stir Fry Cali-Rice


Ingredients:
cauliflower, asparagus, bell peppers, shallot, garlic cloves, spring onion, black pepper, soy sauce, egg, olive oil

Directions:
Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand.
Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later.
In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside.
Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan.
Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot.
Fried Shrimp Tacos
Category: main-dish
By jimwolverine

This is one of my favorites, fried shrimp tacos that go along with its own unique salsa!

Ingredients:
4  Roma (plum) tomatoes, chopped
5  dried chile de arbol peppers
1 cup water
½  white onion, chopped
1 bunch fresh cilantro, chopped
1 tablespoon dried oregano
1 clove garlic, minced, or more to taste
salt and ground black pepper to taste
½ head cabbage, shredded
1 tablespoon vegetable oil
½  white onion, diced
2 cloves garlic, minced
2  Roma (plum) tomatoes, diced
1 pound raw shrimp - peeled, deveined, and halved lengthwise
1 tablespoon crushed dried oregano
½ cup shredded cabbage
1  jalapeno pepper, seeded and minced
salt and ground black pepper to taste
8 (6 inch) corn tortillas
1 cup vegetable oil for deep frying, or as needed
1  avocado - peeled, seeded, and sliced

Directions:
Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature. Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving. Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat. Heat oil in large saucepan to 350 degrees F (175 degrees C). Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain. Top with cabbage salsa and a slice of avocado.

Prep time: 15 mins
Cook time: 19 mins
Total time: 1 hr 4 mins
Yields: 4 servings

Calories: 554.4
Fat: 19.4 g
Saturated fat: 2.9 g
Carbohydrates: 62.9 g
Sugars: 8.5 g
Dietary fiber: 13.1 g
Protein: 31 g
Cholesterol: 172.6 mg
Sodium: 356.9 mg
Fresh Homemade Salsa


Ingredients:
diced tomatoes, onion, garlic cloves, cilantro, lime juice, sugar, vinegar, salt, pepper

Directions:
Place all ingredients in a food processor on low to keep the chunks., Serve with corn tortillas and voila!
Maine Bean Soup


Ingredients:
olive oil, garlic, onion, green pepper, celery, fresh carrots, ground beef, beef broth, chopped tomatoes, red wine, red kidney beans, oregano, Worcestershire sauce, elbow macaroni

Directions:
In a large pot, sauté garlic and veggies in olive oil until tender., Microwave ground beef, drain, and add to veggies., Add beef broth, tomatoes, wine, beans, and frozen veggies., Add oregano, Worcestershire sauce, and salt& pepper., Bring to a boil, reduce heat, cover, and simmer 1 hour., Return to a boil, add macaroni, and cook until noodles are tender., Serve with warm, crusty bread.
Parmigiana & Prosciutto Crostini


Ingredients:
olive oil, light mayonnaise, cheese, prosciutto

Directions:
Combine mayonnaise, shredded parmigiana cheese, and cubed prosciutto.  Set spread aside.
Cut bread into ½ in thick slices.  Lightly drizzle with olive oil and place on a cookie sheet in a 375° direct heat oven.  When crostini begin to brown, remove from heat.
When safe to handle, evenly top each with the cheese and prosciutto spread.  Return to oven and remove when cheese spread melts and toasts.  Serve hot.
Oatmeal Bars


Ingredients:
cashew nuts, almond butter, oats, egg, strawberries, maple syrup, ground cinnamon, honey

Directions:
Preheat the oven to 170C/340°F.
Mix together the gluten free oats, cashew (or almond] butter, cinnamon and honey (maple syrup] until fully combined. Beat the egg in a separate bowl, then add to the oat mixture and mix again until fully combined.
Chop and de-stem the strawberries. Add to a blender with the 1 tablespoons of maple syrup and chia seeds, then blend until smooth.
Line a baking tray with parchment paper then add 3/4 of the oat mixture to the bottom of the tray, spread evenly.
Add the pureed strawberry and chia mixture on top, then add the rest of the oat mixture along with your choice of toppings.
Bake for 30-40 minutes (until the top starts to brown].
Enjoy! :].
Broccolicious Salad


Ingredients:
broccoli, bacon, red onion, sharp cheddar cheese, red wine vinegar, white sugar, mayonnaise, fresh lemon juice

Directions:
In a roomy bowl, combine broccoi, bacon, onion and nuts. Whisk together the dressing ingredients.
Pour over the salad and toss. (Or serve along side].
Just before serving, add the cheese and toss again.
flavor is better if the dressing is tossed with the salad half an hour before serving.
Dhal Curry With Meat (Gosht Dhal)


Ingredients:
lamb, chicken, lentils, brown lentils, salt, turmeric powder, coriander powder, cumin, chili powder, onion, tomatoes, cinnamon stick, whole cumin seed, cilantro leaf, ghee, onion rings, whole cumin seed, mustard seeds, garlic cloves, garam masala

Directions:
Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary. Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy.
In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
Add meat and the spices. Stir a few times without adding water.
Gently cooking the spices, by adding water you don’t give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food.
When it starts sticking to the pot add the tomotoe and about half a cup of water.
Simmer slowly till well blended and the water has dried up.
Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour. Adding water if becoming to thick.
When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. Add to pot of dhal and close lid tightly.
Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc.
Pumpkin Pizzelles


Ingredients:
granulated sugar, butter, eggs, canned pumpkin, vanilla extract, flour, salt, baking powder, ground cinnamon, ground nutmeg, ground ginger

Directions:
Preheat the pizzelle iron.
Beat the sugar and butter until light and fluffy, then add the eggs, pumpkin, and vanilla.
Sift the dry ingredients together, then fold into the sugar mix.
Lightly brush the pizzelle iron with butter, then drop a teaspoon amount of dough onto the iron. Close the lid and bake for 34-60 seconds.
Remove. Before the cookies cool, you can shape them into cones or rolls or shallow bowls, if you want, or leave them flat.
Repeat buttering the iron as needed and dropping on dough and baking it until all the dough is gone.
Garnish by dusting with powdered sugar.
Cinnamon Raisin French Toast


Ingredients:
egg substitute, skim milk, ground cinnamon, vanilla

Directions:
Combine egg whites, skim milk, cinnamon, and vanilla in a medium bowl; stir with a wire whisk until blended.
Spray a skillet or griddle with cooking spray, heat over medium-low heat.
Dip bread into egg mixture, coating both sides evenly.
Gently place each slice of bread in the skillet and cooked for 2 to 3 minutes on each side or until golden brown.
Silky Chocolate Mousse


Ingredients:
heavy cream, instant coffee powder, water, egg, salt, sugar, frozen raspberries

Directions:
In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
Fill a saucepan about a third of the way with water, then bring to a simmer.
Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
In a small bowl, stir the espresso powder into the rum or water, to dissolve.
Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon".
Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick]. Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 serving dishes and refrigerate for at least 2 hours.
Vegan Penne Alla Vodka


Ingredients:
penne, tomatoes, olive oil, vodka, garlic cloves, dried basil

Directions:
To peel the tomatoes, you'll want to cut out the stem and cut a small X on the bottom of each tomato.  Get a pot of water boiling and set a bowl of ice water nearby.  Drop the tomatoes in the boiling water one at a time for about 30-60 seconds, remove and plunge into the ice water until cool.  The skin should easily peel off.
Keep the water boiling while you seed and dice the tomatoes.  Put the chopped tomatoes into a strainer to get rid of the excess moisture.
Heat the oil in a large, deep pan over medium heat.  Add the garlic and sauté until fragrant.  Remove the pan from the heat, add the vodka, and return to heat.  Stir the vodka and oil until the alcohol is cooked out.  If you still smell the alcohol fumes, it's not ready yet.
Once the alcohol cooks out, add the tomatoes, basil, salt and pepper.  At this point, start cooking the pasta.
Simmer the tomatoes over medium-low heat for 15-20 minutes, until they are all softened.  Taste and add more salt if needed.
When the pasta is done, drain it and add it back to the pot.  Toss with a small amount of oil and add the tomatoes when they are done.  Toss well to combine and either serve immediately or cover and let it sit for 30 minutes so the pasta can absorb the flavors.