xiaoxl/recipe_data huggingface dataset:
Perdiz Felipe Segundo


Ingredients:
partridges, cooked ham, sausage, salt, olive oil, paprika, salt, white grapes

Directions:
Preheat oven to 350 degrees.
Combine ham, sausage, onion, bread crumbs, and 1/4 teaspoon salt. Use as stuffing for partridge or chicken breasts, tying the breasts with string to hold together during baking. Brush outside of breasts with oil, which has been blended with paprika and 1 teaspoon salt.
Place in shallow casserole. Place stemmed whole grapes around birds or chicken. Bake until delicately browned, about 35 minutes. Brush with oil and baste with orange juice once or twice.
Remove birds and grapes to platter, placing over a mound of cooked rice. With drippings left in pan, make a thin sauce: blend a teaspoon of cornstarch with 1 cup water, add to pan, place over moderate heat, stirring until all browned bits are absorbed and sauce is translucent.Serve sauce separately.
Southern Fried Chicken


Ingredients:
all-purpose flour, salt, pepper, broiler-fryer chickens

Directions:
"Mix flour, salt, and pepper.  Coat chicken with flour mixture.  Heat oil (1/4-inch in 12-inch skillet] over medium-high heat until hot.  Cook chicken in oil until light brown on all sides for about 10 minutes; reduce heat.  Cover tightly and simmer, turning once or twice, until thickest pieces are done, or about 35 minutes longer.  (If skillet cannot be covered tightly, add 1-2 tablespoons of water].  Remove cover during last 5 minutes of cooking to crisp chicken."
Chickpea Tuna Salad
Category: salad
By cristianelima

This is one of my favorite quick, wholesome, and flavorful recipes and a big hit with my kids. This chickpea tuna salad can be a main dish, or if you prefer without the meat, it makes a wonderful side dish as well.

Ingredients:
2 (15 ounce) cans chickpeas, rinsed and drained
1 (5 ounce) can tuna, drained
12  cherry tomatoes, halved
½ cup chopped white onion
½ cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 tablespoon soy sauce
1 pinch garlic salt, or to taste
ground black pepper to taste

Directions:
Combine chickpeas and tuna in a bowl. Add cherry tomatoes, onion, cilantro, oil, lime juice, soy sauce, garlic salt, and pepper. Mix well.

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

Calories: 288.1
Fat: 8.8 g
Saturated fat: 1.2 g
Carbohydrates: 37 g
Sugars: 1.1 g
Dietary fiber: 7.4 g
Protein: 16 g
Cholesterol: 9.4 mg
Sodium: 750.4 mg
Moroccan Beef Kabobs


Ingredients:
parsley, cilantro, onion, lemon juice, olive oil, ground cumin, ground coriander, paprika, cider vinegar, ketchup, garlic cloves, gingerroot

Directions:
In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Coat a grill rack with cooking spray before starting grill.  Drain and discard marinade.  Thread the beef cubes onto 8 metal or soaked wooden skewers.
Grill, covered, over medium-hot heat for 9-12 minutes, until meat reaches your desired doneness, turning occasionally.
Super-Easy Slow-Cooker Roast


Ingredients:
beef roast, water

Directions:
"Place pot roast in slow cooker; sprinkle with soup mix.  Pour soup over the top; add water. Cover and cook on low setting for 8-10 hours or on high for 4-6 hours."
Lebanese Meat Pies (Sfeeha)


Ingredients:
ground lamb, ground beef, onion, pine nuts, lemon juice, tomato paste, salt, pepper, pepper, ground allspice

Directions:
Preheat oven to 450ºF.
Cut the  pizza dough into 8 pieces, form the pieces into balls, cover and let sit.
Heat a nonstick pan over medium-high heat. Add the meat, onion, and pine nuts and cook until the meat is browned and the onions are transparent.
Add the rest of the ingredients, stir until completely combined, and remove from heat. Taste and add more tomato paste or seasonings if needed. Set aside.
To form the pies: Flatten a ball of dough into a disk. Roll out into a circle about 6" wide and 1/8" thick.
Place some of the filling - about 1/4 cup - into the center of the dough.
Fold the edges of the dough over the filling into a triangle, pinching the seams to seal them and leaving a small opening in the center. (You can also fold it into a square, or spread the filling out to the edges and leave the pies flat.].
Place the pies on a lightly-oiled baking sheet and bake for 15-20 minutes, until the dough has started to brown.
" Better Than Cinnabon" Cinnamon Rolls


Ingredients:
active dry yeast, warm water, granulated sugar, butter, milk, egg, flour, vanilla pudding mix, salt, butter, brown sugar, cinnamon, cream cheese, butter, powdered sugar, milk

Directions:
Combine warm water, sugar and yeast. Set aside.
In microwave, melt butter.
When butter is melted, add milk and warm to take the chill off.
Add beaten egg and yeast mixture (it should be foamy by now] mix gently and pour into pan of bread machine.
Add flour to bread machine pan, one half of the pudding mix and salt.
Place pan in machine and allow to complete dough cycle. (If dough is sticky add a 1/4 to a half cup of flour during kneading.
When dough cycle is complete, roll out dough to approximately 17"x10".
Spread dough evenly with 1/2 cup softened butter and sprinkle with brown sugar and cinnamon.
Roll up dough starting with the long side. Cut into approximately 16 even pieces and place in a 9x13 pan (they will be snug]
At this point you can cover and refrigerate until the next day or let rise 45 minutes.
Bake at 350F for 20 minutes until golden brown on top.
Make frosting, beat together cream cheese, butter, powdered sugar, remaining pudding mix and milk to a spreading consistency.
Frost rolls after the have cooled slightly.
Serve immediately for best results.
It is my understanding that this recipe does not freeze well.
Easy Lemon Pie


Ingredients:
granulated sugar, cornstarch, milk, cold water, salt, fresh lemon juice, lemon zest, butter

Directions:
Bake your pie crust.Combine granulated sugar, milk, water, cornstarch and a pinch of salt in a large, non-reactive saucepan. Whisk to combine, then bring to a simmer, whisking occasionally.
As the mixture reaches a simmer, and begins to thicken and turn clear (4-5 min] whisk in egg yolks, 1 at a time. Slowly add lemon juice, then zest, then butter, 1 piece at a time.
Whisk constantly, and return to a simmer. Remove from heat and pour immediately into prepared pie crust. After it has cooled and set, top it with whipped cream. Enjoy!
Campbell's Bacon & Cheddar Green Bean Casserole


Ingredients:
milk, bacon, ground black pepper, green beans, green beans

Directions:
Stir the soup, milk, half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer].  Stir the bean mixture.  Sprinkle with the remaining cheese, onions and bacon.
Bake for 5 minutes or until the onions are golden brown.
Raw Chocolate Ginger & Peanut Butter Truffles


Ingredients:
sunflower seeds, sesame seeds, vanilla extract, sea salt, sugar substitute, peanut butter, ground ginger

Directions:
Grind the sunflower seeds, sesame seeds separately.  Add to your food processor.  Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles.
Add the rest of the ingredients and process until the dough holds together well.
Transfer the dough to a bowl and roll into little balls.  I found that I had to squeeze the dough a few times to get it to stick together.
Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up.
Bon Appetit.
Cannellini Shrimp Salad
Category: salad
By P-Pok

A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.

Ingredients:
¼ cup red wine vinegar
¼ cup olive oil
1 teaspoon sugar
¼ teaspoon dried cilantro
¼ teaspoon dried basil
¼ teaspoon dried tarragon
1 (15 ounce) can white kidney beans, drained and rinsed
1  roma (plum) tomato, diced
¼  red onion, diced
¾ pound cooked tiny shrimp

Directions:
In a small bowl, whisk  vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference. In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat. Cover and refrigerate several hours, or overnight,  to develop flavors.

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

Calories: 294.9
Fat: 14.9 g
Saturated fat: 2.1 g
Carbohydrates: 17 g
Sugars: 0.7 g
Dietary fiber: 4.4 g
Protein: 22.1 g
Cholesterol: 166 mg
Sodium: 410.3 mg
Chicken and Poblano Quesadillas With Guacamole


Ingredients:
garlic cloves, fresh basil leaf, extra virgin olive oil, kosher salt, fresh ground black pepper, boneless skinless chicken breast halves, Hass avocadoes, fresh lime juice, garlic cloves, kosher salt, fresh cilantro, fresh ground black pepper, poblano chiles, flour tortillas, monterey jack cheese

Directions:
In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts.  Cover and refrigerate for 3 to 4 hours.
In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic,
then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the
garlic mixture, cilantro, and pepper to the bowl.  Mix well.
Grill the chicken breasts over direct medium heat (350°F to 450°F], until the juices run clear and meat is opaque in the center, 10 to
15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh.
Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked
and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges.
Serve warm with the guacamole spooned on the top of each wedge.
Decadent Gluten Free Vegan Brownies


Ingredients:
glutinous-rice flour, potato flour, cornstarch, cocoa powder, baking powder, sea salt, coconut milk, dark brown sugar, corn syrup, stevia, vanilla, carob chips

Directions:
Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
Pour into the dry ingredients and stir until just combined.
Fold in the carob chips.
Bake 15 minutes.
Remove from the oven, chill overnight before cutting.
Spinach Rice -- Spanakorizo


Ingredients:
olive oil, onions, chili pepper, long grain rice, salt, fresh dill, yogurt

Directions:
In a deep, heavy skillet, heat the oil over medium heat and saute the onions until translucent, about 3 minutes. Add the chili pepper and the rice. Stir for a few seconds to coat with oil.
In the meantime, heat the stock with the spinach in a separate saucepan. When starts to boil, pour it over the rice and reduce the heat.
Season with salt, mix well with a wooden spoon, and cover. Simmer for 15 to 20 minutes, or until the rice is cooked but still moist.
Serve immediately, sprinkled with chopped dill and with a dollop of yogurt on each plate.
Citrus Chicken


Ingredients:
chicken breast halves, lemon juice, lime juice, sugar, dried oregano

Directions:
Rinse chicken; pat dry.
Sprinkle with salt and pepper.
Place chicken in plastic bag set in shallow dish.
For marinade, combine lemon, lime, and orange juices, oil,  sugar and oregano in small bowl.
Pour over chicken; seal bag.
Marinate in  refrigerator 4 to 24 hours, turning occasionally.
Drain chicken, reserving marinade.
Grill chicken on rack of uncovered grill directly over medium coals  12 to 15 minutes or until tender and no longer pink inside, turning once and brushing  occasionally with marinade during first half of cooking.
Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and  brushing occasionally with marinade during first half of cooking.
Discard any remaining marinade.
Easiest Chocolate Sauce


Ingredients:
evaporated milk, chocolate chips, vanilla

Directions:
Empty packet of drink mix into a small saucepan.
Slowly whisk in the milk, and turn on the burner to medium heat.
Add chocolate chips and whisk until smooth.
Cook for about 5 minutes stirring constantly until sauce is thickened but easy to pour.
Add vanilla and whisk until smooth.
Mushroom Cubed Steaks


Ingredients:
onion, butter, fresh mushrooms, beef broth, flour, black pepper, butter

Directions:
Sauce:
In a medium skillet, over low heat, cook onion in butter.  Add mushrooms, saute 5 minutes over medium heat.  Add juice and beef broth over high heat.
until liquid reduces by half.
STEAKS:
Combine flour and pepper and coat steaks in a large skillet.  Melt butter and cook steaks 3-4 minutes until browned. Pour mushroom sauce over steaks and simmer until sauce thickens slightly for 3-4 minutes.
Caramelized Onion Dip


Ingredients:
yellow onion, butter, cayenne pepper, salt, ground pepper, cream cheese, sour cream, mayonnaise

Directions:
Cut onion in half and slice thinly.
Heat butter in large frying pan over medium heat.
Add onion, cayenne, salt and pepper and saute for 10 minutes.
Reduce heat to medium low and cook, stirring occasionally for 20 minutes more, until onions are browned and caramelized.
Cool.
Beat cheese, sour cream and mayonnaise until smooth.
Add onions and mix well.
Serve with pototo chips,veggies or crackers.
Greek Odds and Ends Pita


Ingredients:
cheese spread, cooked lamb, kalamata olives, red onions

Directions:
Spread feta cheese spread inside each pita.
Add 2 Tablespoons shredded lamb to each pita half, then add olives, onions, and whatever veggies you have around. I used an asparagus spear.
If desired, add some tzatziki sauce.
Seitan and Kabocha Veggie Stir Fry


Ingredients:
seitan, bean sprouts, snow peas, red bell peppers, green onions, garlic clove, soy sauce, orange zest, artificial sweetener, ginger

Directions:
In a steamer or stovetop steamer basket, soften the kabocha, snow peas, and bell pepper until just tender.  Set aside.
Coat a small skillet with cooking spray and heat over medium.  Add the garlic and let it become fragrant, 1 minute.  Add the cabbage and ½ tablespoon soy sauce, stir frying until it softens a bit, 1 minute or so.  Remove and keep warm.
To the same skillet, add the seitan strips and stir fry until lightly browned, about 3-5 minutes.  (You may need another coat of cooking spray.]  Add the steamed vegetables, orange zest, the white parts of the chopped onions, and remaining soy sauce to the skillet and continue to stir fry until warm and vegetables are softened to your liking.
Reduce heat on the skillet to low.  If needed, heat the cabbage quick in the microwave and put it in the serving bowl.  Add the Vinaigrette and the optional sweetener to the skillet, and stir until heated through.  Serve over the cabbage, top with remaining green onions.
Snow Whites Second Cup


Ingredients:
white chocolate, brewed coffee, vanilla extract

Directions:
Melt the chocolate in a small heavy saucepan over very low heat, stirring frequently.
Stir in the coffee and vanilla until smooth.
Add the milk, increase the heat to medium, and heat while stirring until the mixture is steaming hot, but not boiling.
Pour the mixture into a blender container and whiz until frothy, or use a hand blender.
Pour the chocolate into 2 cups and serve.
Mom's Wonton
Category: appetizers-and-snacks
By edna

I recently learned to make homemade won tons from my mother. They can be deep fried as an appetizer, but I prefer them in a rich, homemade chicken broth with baby bok choy or other leafy greens. Extras will freeze well for later enjoyment.

Ingredients:
½ pound ground pork
¾ pound cooked shrimp, shelled, deveined and coarsely chopped
2 tablespoons minced green onions
1 tablespoon minced fresh ginger root
2 tablespoons chopped water chestnuts
1 teaspoon cornstarch
¼ teaspoon garlic salt
1 pinch white sugar
1 tablespoon dry sherry
1 teaspoon chili oil
1 tablespoon soy sauce
¼ teaspoon sesame oil
1 (16 ounce) package wonton skins
1 pinch garlic salt
1  egg white

Directions:
In a large skillet, cook the ground pork over medium heat until no longer pink. In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil. Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites. Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 52 wontons

Calories: 373.7
Fat: 8.3 g
Saturated fat: 2.5 g
Carbohydrates: 45.7 g
Sugars: 0.4 g
Dietary fiber: 1.5 g
Protein: 26.4 g
Cholesterol: 117.4 mg
Sodium: 835.7 mg
Green Beans and Onions


Ingredients:
green beans, bacon, onion

Directions:
Cook bacon in skillet until it begins to brown., Add onions, cooking until slightly translucent., Add beans, stirring occasionally, until beans are soft., Salt and pepper to taste.
Baked Apple Chips
Category: appetizers-and-snacks
By Nancy JimsWife

Baked apple chips are easy to make, loaded with fiber, and have the crunchy satisfaction of potato chips with a fraction of the fat and calories.

Ingredients:
2 tablespoons white sugar
1 tablespoon ground cinnamon
4  Granny Smith apples, cored and sliced into very thin rounds

Directions:
Preheat oven to 250 degrees F (120 degrees C). Line two baking sheets with parchment paper. Whisk sugar and cinnamon together in a large bowl. Add apple slices and toss to coat. Arrange apple slices in a single layer on prepared baking sheets. Bake apples in the preheated oven until browned and just crisped, about 2 hours. Cool completely.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 8 servings

Calories: 44.6
Carbohydrates: 12.4 g
Sugars: 10.2 g
Dietary fiber: 1.8 g
Protein: 0.2 g
Sodium: 0.8 mg
No-Crust Lighter Pumpkin Pie


Ingredients:
pumpkin, fat-free evaporated milk, egg substitute, sugar, Gold Medal all-purpose flour, pumpkin pie spice, baking powder, salt, orange zest, brown sugar, quick-cooking oats, butter, margarine

Directions:
Heat oven to 350°F., Spray pie plate, 10x1 1/2 inches, with cooking spray., Make Brown Sugar Topping by combining topping ingredients., Place pie ingredients in blender or food processor in order listed., Cover and blend on medium speed until smooth., Pour into pie plate and sprinkle with topping., Bake 50 to 55 minutes or until knife inserted in center comes out clean., Cool 15 minutes, then refrigerate about 4 hours or until chilled.
Seared Ahi Tuna With Lavender-Pepper Crust


Ingredients:
fresh ahi tuna, tuna steak, kosher salt, black peppercorns, fennel seeds, extra virgin olive oil, greens, extra virgin olive oil, mustard seeds, seasoned rice vinegar, water, honey, kosher salt, fresh ground black pepper

Directions:
If using the center-cut ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin.
Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil.
Increase the heat to high and place the tuna in the pan.
Sear for 1 minutes, then turn over carefully, reducing the heat to medium.
Sear the other side for 1 more minutes until medium rare.
Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.
To serve, arrange the greens on chilled individual serving plates.
Drizzle with Mustard Seed Dressing.
Thinly slice the tuna and arrange on top of the dressed greens.
For the mustard seed dressing:
Preheat oven to 375°F.
Place mustard seeds in a baking pan.
Place in oven and roast for a couple of minutes (watch carefully so the seeds don't burn].
Remove from oven and let cool.
Whisk all the ingredients together and season to taste.
Saag Khumb (Spinach and Mushrooms)


Ingredients:
frozen spinach, cremini mushrooms, gingerroot, garlic cloves, serrano chili, salt, garam masala, cayenne pepper, heavy cream, ghee

Directions:
Place ginger, garlic and chile into food processor or blender with 1/4 cup water and puree.
Heat 1-2 tablespoons ghee in a large skillet over medium heat; add mushrooms and saute until tender, about 5-10 minutes.
Add puree and saute, stirring for 30 seconds-1 minute or until fragrant.
Add spinach to pan and season to taste with salt, cooking for an additional minute.
Reduce heat to medium-low, cover, and cook, stirring occasionally, until spinach is soft (10-15 minutes].
Stir in garam masala, cayenne, cream, and a small amount of water if needed (to adjust consistency].
Cover and simmer 5-10 minutes.
Serve garnished with chopped cilantro (coriander], if desired, along with freshly steamed rice.
Red Hot Pepper Jam for Those That Like It  Real Hot!!!!!!!!!!


Ingredients:
sugar, red bell peppers, fresh raspberries, bell peppers, habaneros, vinegar

Directions:
Place all peppers in a food processor and pulse till fine chopped.
Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
Bring to a rolling boil for 5 minutes stirring constantly.
Add pectin and bring back to a full rolling boil for 1 more minute.
Ladle into hot sterile jars leaving 1/4 inch head space.
Adjust caps onto jars that rims are wiped clean of jelly.
Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.