xiaoxl/recipe_data huggingface dataset:
Spicy Red-Eye Baked Beans


Ingredients:
dried pinto bean, unsalted butter, onion, garlic cloves, dried ancho chile powder, ground cumin, ground allspice, fresh ground black pepper, beef broth, smoked ham hock, brewed coffee, molasses, ketchup, fresh oregano, Bourbon, kosher salt

Directions:
Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins.
Position a rack in the center of the oven and heat the oven to 300°F
Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the chile powders, cumin, allspice, and 1/2 teaspoons pepper. Cook, stirring, until aromatic, about 30 seconds. Add the broth and ham hock. Stir to combine. Add the beans and bring just to a simmer. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.
Stir in the coffee, molasses, ketchup, Worcestershire, and oregano. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard the oregano stems and the skin from the ham hock. Cut the meat off the bone and chop. Add the meat to the beans and discard the bone. Cover and refrigerate overnight.
To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the bourbon (if using] and season the beans to taste with salt and pepper.
Cherry Lime-Aide


Ingredients:
"lime, juice of"

Directions:
"Mix all ingredients and serve over ice."
Easy Fish Tacos with Cilantro-Lime Dressing
Category: main-dish
By lynn25med

Easy fish tacos, grilled with an awesome marinade and great cilantro lime dressing. Use Asian slaw (from Wegmans), fresh salsa, and avocado to dress.

Ingredients:
¼ cup extra-virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 ½ teaspoons honey
2 cloves garlic, minced
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon ground black pepper
1 pound mahi mahi fillets, diced
½ cup plain fat-free yogurt
2 tablespoons lime juice
1 ½ tablespoons chopped fresh cilantro
1 (8 ounce) package flour tortillas, warmed

Directions:
Combine oil, vinegar, lime juice, lime zest, honey, garlic, seafood seasoning, cumin, chili powder, and black pepper in a nonreactive bowl or large resealable zip-top bag. Add mahi mahi and marinate for 8 hours, or overnight. At the same time, combine yogurt, lime juice, and cilantro for dressing in a bowl. Chill overnight while fish marinates. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove mahi mahi from marinade and place on a grill pan; discard excess marinade. Cook until fish flakes easily with a fork, turning as needed, about 5 minutes. Serve fish on warmed tortillas with dressing.

Prep time: 10 mins
Cook time: 5 mins
Total time: 8 hrs 15 mins
Yields: 4 servings

Calories: 435.6
Fat: 19.4 g
Saturated fat: 3.3 g
Carbohydrates: 36.4 g
Sugars: 6.1 g
Dietary fiber: 2.3 g
Protein: 27.8 g
Cholesterol: 83.8 mg
Sodium: 625.2 mg
Summer Pasta With Peas & Mint


Ingredients:
spaghetti, olive oil, lemon juice, coarse grain mustard, mint

Directions:
Boil the spaghetti according to pack instructions and, when you have two minutes left, throw in the peas.
Meanwhile, whisk the olive oil, lemon juice and mustard together, then season with salt, if you like and pepper.
Drain the pasta, reserving a couple of tablespoons of cooking water and return to the pan.
Stir the reserved cooking water, olive oil mixture and mint through the pasta.  Serve.
Old-Fashioned Gingerbread


Ingredients:
flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, butter, sugar, egg, dark molasses, cold water, crystallized ginger, heavy cream, maple syrup

Directions:
Heat the oven to 350°F Butter an 8x8-inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside.
In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minute Let cool in the pan about 1 hour before serving.
Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream.
Pondicherry Lentils


Ingredients:
lentils, water, fuji apple, yellow bell pepper, flat leaf parsley, olive oil, salt, gingerroot, gingerroot, unsweetened coconut

Directions:
Pick lentils over for any small stones; rinse and soak 2 hours in tepid water; drain.
Place lentils and water in a large saucepan; heat to a boil.
Reduce heat to low; cover and cook until lentils are tender, but still firm, 20-25 minutes.
Rinse the lentils with cold water; drain.
Mix together the lentils, apple, bell pepper, jalapeno, parsley, lemon juice, olive oil, vinegar and salt in a large bowl; chill until serving time.
Just before serving, heat the sesame oil in a skillet over medium-high heat. Add the ginger and coconut; cook, stirring occasionally, until golden, 3-5 minutes. Sprinkle ginger and coconut over the lentils.
Creamy Chicken Pasta Bake


Ingredients:
chicken breasts, bacon, garlic cloves, olive oil, heavy cream, tomatoes, parmesan cheese, farfalle pasta, parsley

Directions:
In a large skillet heat 1 tbsp oil  over medium-high heat, add chicken and bacon and cook until just golden and cooked through. Season with salt and pepper, remove and set aside.
Add 1 tbsp more oil. Garlic, tomatoes and spinach.  Cook until spinach is wilted. Season with salt and pepper.  Add chicken and bacon back inches Stir to combine. Add cream and 1/2 cup parmesan. Stir to coat.  Add cooked farfalle and toss to coat evenly.
In a small bowl mix together bread crumbs, chopped parsley and 1/2 cup parmesan cheese. Generously sprinkle over top.
Broil for 5 minutes, or until golden brown.
Tuna Fish Salad
Category: salad
By Angel

Serve a scoop on top of a green salad, or between two pieces of bread with fresh lettuce. Sprinkle a little paprika on top to add a little flavor and color.

Ingredients:
1 (5 ounce) can tuna, drained
1 tablespoon chopped fresh parsley
¼ cup chopped celery
½ cup mayonnaise
½ teaspoon lemon juice
¼ cup chopped onion
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
paprika to taste

Directions:
In a large bowl, combine the tuna, celery, onion, mayonnaise, lemon juice, parsley, garlic powder, salt and pepper. Mix well and refrigerate until chilled. Sprinkle with paprika if desired.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 240.4
Fat: 22.1 g
Saturated fat: 3.4 g
Carbohydrates: 2.3 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 8.5 g
Cholesterol: 19.9 mg
Sodium: 251.6 mg
Great No-Grate Potato Pancakes


Ingredients:
potatoes, onion, eggs, flour, baking powder, salt

Directions:
Pour potatoes into large bowl and thaw about 1 hour.
While still very cold add onion and egg's, stir in eggs until blended.
Stir in baking powder, flour and salt.
Heat some oil in frying pan over medium heat.
Shape 1/2 cup in hand and place in oil, pack and shape gently with spatula.
Cook 15 minutes on each side.  I like to cook mine slowly to ensure potatoes are cooked and evenly browned.  The less they are moved the less they tend to fall apart.  Check them gently every 5 minutes  When browned evenly carefully flip them, repack with spatula and cook 15 minutes more.
Drain on paper towel 1 minute.
Transfer to warm serving dish (I like to keep mine in the oven set at 200°F].
Do several at a time, don't overcrowd, you will need to do them in batches.
Serve with sour cream, applesauce or gravy.
Maple Glazed Fancy Trail Mix


Ingredients:
butter, margarine, walnuts, pecans, salt, maple syrup, unsweetened dried shredded coconut, dates, dates, dried sweetened cranberries

Directions:
Melt butter in skillet.
Add almonds, walnuts and pecans to the butter and sprinkle salt on top. Sauté nuts until butter coats them and they begin to toast. (3 to 4 minutes].
Add maple syrup (will bubble up] and sauté nuts until it begins to caramelize. (about 2 to 3 minutes].
Sprinkle coconut on top of nuts and stir until well coated over all of the nuts.
Remove skillet from heat and place nuts in large bowl.
Stir in dates, cranberries, and sunflower seeds until well incorporated.
Coconut Papaya & Pineapple Scones


Ingredients:
flour, baking powder, salt, sugar, sweetened coconut, unsalted butter, unsweetened coconut milk, eggs, candied papaya, unsweetened coconut milk, vanilla extract, powdered sugar

Directions:
Preheat oven to 400° and line a baking sheet with parchment paper.
In large bowl, whisk together the flour, baking powder, salt, HALF the sugar (1/8 cup] and coconut.
With pastry blender or hand mixer, cut in butter until the mixture resembles coarse crumbles.
In small bowl, whisk the eggs slightly then add in the coconut milk and the coconut extract.  Whisk until combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it.  Stir just until combined and then stir in the candied fruits.  The dough will be wet and lumpy.
Scrape the dough out onto the center of the parchment paper lined baking sheet.  Using a spoon or spatula, pat & form the dough into a circle about 8 inches around & 1-1/2 inches high.  (Doesn't have to be precise.].
Sprinkle the top with the reserved amount of sugar (or less] and bake in center of oven for 12 minutes.
Remove pan from oven & use pizza cutter or large knife to gently cut the circle into 8 wedges (like a pizza].
Return pan to oven & bake for an additional 3-5 minutes or until scones are not wet in the center & are slightly browned.
Paleo Party Pork Carnitas


Ingredients:
canola oil, dried oregano, garlic cloves, carrots, celery, bay leaves, lemon, onion, avocados, boston lettuce, limes, cilantro, red onion

Directions:
Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.
All Beef Swedish Meatballs


Ingredients:
ground beef, onions, butter, eggs, salt, pepper, ground allspice, ground nutmeg, butter, flour, milk, water, beef bouillon cubes

Directions:
Dice Onions, put 1/2 stick Butter in fry pan (sautee].
Mix Eggs,Salt,Pepper,Allspice,Nutmeg,and Breadcrumbs.
should form a paste.
Mix paste,Ground Beef, and sauteed onions.
Make balls,place on baking sheet, put in 350 degree oven,.
For about 50 minutes.
Now the sauce:
Put 3 sticks Butter in large pot, melt,over medium heat.
Add 1 cup Flour.
mix and heat up.
Slowly add and constant stirring 6 cups Milk (It should be making a thick white sauce].
Add 1 cup boiling Beef Broth ( I use 9 Beef Bouillon cubes per 1 cup water].
keep stirring.
let the gravy come to a boil.
keep stirring.
Take gravy off heat.
cook the egg noodles it takes about 10 minutes For them.
Quick and Easy Pumpkin Pie Bars


Ingredients:
butter, eggs, canned pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, sugar, butter, ground cinnamon

Directions:
Combine cake mix from box, melted butter and one of the eggs; beat until combined.
Set aside one cup of the cake-mix mixture.
Spread remaining cake mix mixture in an ungreased 13x9-inch baking pan.
Press to form an even crust.
In medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar and the 2 1/2 teaspoons pumpkin pie spice.
Pour the pumpkin mixture over crust in prepared pan.
Combine the reserved cake-mix mixture, the sugar, the 2 tablespoons softened butter and the cinnamon.
Dot evenly over the pumpkin mixture.
Bake in a 350° oven for 45 to 50 minutes or until done when tested with toothpick.
Cool in pan on wire rack.
Cut into 16 squares and then into triangles.
Serve with whipped cream with additional pumpkin pie spice sprinkled on top.
Drunken Sweet Potato Casserole


Ingredients:
sweet potatoes, butter, salt, milk, mini marshmallows, butter, dark brown sugar, egg, Jim Beam bourbon whiskey

Directions:
Boil the potatoes until done.
Skin and mash potatoes while still warm.  Add butter and salt to taste.  Add milk until the consistency is like creamy mashed potatoes.
Put potatoes in a 2 quart casserole dish.  Scoop a hollow in the center of the potatoes and create a rim of potatoes around the edge of the pan.  Set aside.
In a double boiler, cook 1/4 lb butter, brown sugar, egg, and bourbon, stirring constantly, until thickened (1/2-3/4 hour--in my experience it never really thickens].
Poor this syrup into the center hollow of the casserole and over the whole top.
Line the edges of the casserole with the mini marshmallows.
Bake at 350F for 45 minutes or until the sauce is a very dark brown.
Mushroom and Rice Casserole


Ingredients:
onions, butter, white rice, parsley

Directions:
melt butter in a skillet on top of the stove and sauté onions until clear in the butter.
then add in rice and fry the rice until well colored and slightly browned. (Its kind of like rice a roni].
place mixture into a covered casserole dish.
add consomme`.
drop in the mushrooms and parsley; add salt and pepper to taste and bake at 350F for about 45 minutes until the mushrooms rise to the top of the rice mixture.
uncover and mix the mushrooms and fluff the rice.
Then serve!
SMOKY BUFFALO WING SAUCE


Ingredients:
unsalted butter, white vinegar, Worcestershire sauce, garlic powder

Directions:
In a small saucepan over medium heat, combine all the ingredients. Bring to a simmer, whisking occasionally. Remove from heat and keep it warm until ready to serve. Just before serving, whisk again until all the ingredients are combined again.
Pour half of the sauce over cooked drumettes/wings and transfer chicken back to the oven (temperature off]. Remove after 10 minutes and pour the rest of the sauce over. Serve immediately.
Pancit Molo (Filipino Wonton Soup)
Category: soups-stews-and-chili
By lola

Despite its name, this Pinoy pancit dish has no noodles, just wonton-like dumplings in place of the noodles. It is a soup dish served as a snack or as an appetizer before lunch or dinner. Use my recipe for homemade wonton wrappers (see Footnote).

Ingredients:
1 ½ pounds ground pork
1 pound uncooked medium shrimp, peeled and deveined
1 (8 ounce) can sliced water chestnuts, drained
salt and ground black pepper to taste
1 (16 ounce) package wonton wrappers, or as needed
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1  cooked chicken breast, shredded
1 ¼ quarts chicken broth
1 small head bok choy, cut into bite-sized pieces
2  green onions, chopped

Directions:
Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for the soup. Wrap about 1 tablespoon of the remaining filling in a wonton wrapper. Repeat until all of the filling is used up. Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Stir in the chicken and the reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop the filled wontons into the soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minute more. Garnish with green onions.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 10 servings

Calories: 372.1
Fat: 14.5 g
Saturated fat: 4.4 g
Carbohydrates: 30.8 g
Sugars: 1.7 g
Dietary fiber: 1.7 g
Protein: 27.5 g
Cholesterol: 126.8 mg
Sodium: 879.6 mg
Marinara Sauce Aka "grandma's Sauce"


Ingredients:
italian sweet sausage, onions, garlic cloves, olive oil, tomato paste, crushed tomatoes, water, dried basil, salt, pepper, red wine, sugar

Directions:
Brown sausage in separate pan.
Garlic press the garlic (or mince] and brown in the olive oil in a large pot. When brown, add sliced onion and cook until slightly translucent.
Add tomatoe paste to onion mixture and mix thoroughly.  Add crushed tomatoes, basil, salt, pepper and water and stir well.
Finally, add sausage (and/or meatballs--see my other recipe] and bring to light boil.
Once boiling, decrease heat to simmer and cover .  Cook on simmer for 3-4 hours stirring occassionly.
If you can't wait the full 3-4 hours add a dash of sugar and it equals about 1 hour of cooking time.
Add red wine during the last 30 minutes of cooking.
Suggestion:  Serve over pasta with grated parmesan, salad, and bread -- .
Mel's Buns


Ingredients:
butter, margarine

Directions:
Smear the tops of the rolls generously with butter or margarine., Sprinkle or dump the onions on top, just depends on if you like em., Bake according to the roll package directions., Mel and I like our onions crispy.
Double Corn Polenta With Prosciutto


Ingredients:
milk, water, corn kernel, polenta, butter, parmesan cheese, prosciutto

Directions:
Combine water, milk and corn kernals in a medium saucepan and bring to a boil., Gradually whisk in polenta until well incorporated., Reduce heat to medium low and simmer until thickened, 3-5 minutes., Remove from heat and stir in the butter, parmesan cheese and prosciutto.
Egg-Free Strawberry Curd
Category: desserts
By thedailygourmet

Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.

Ingredients:
8 ounces strawberries, cleaned and stemmed
1 tablespoon sugar
1 tablespoon butter
½ teaspoon vanilla extract

Directions:
Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds. Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 38
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 5 g
Sugars: 4 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Cholesterol: 5.1 mg
Sodium: 14 mg
Rachael Ray's Roasted Poblano Steak Chili


Ingredients:
extra virgin olive oil, red onion, garlic cloves, chili powder, cumin, ground coriander, fire-roasted tomatoes, lime, juice and zest of, manchego cheese, scallions

Directions:
Preheat broiler to high.
To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Sweet and Spicy Sriracha Aioli
Category: side-dish
By Jake176

Sweet and spicy Sriracha aioli.

Ingredients:
¾ cup mayonnaise
2 tablespoons Thai sweet chili sauce
1 tablespoon chile-garlic sauce (such as Sriracha®)
½  lime, juiced
1 teaspoon sesame oil
kosher salt and ground black pepper to taste

Directions:
Place mayonnaise, sweet chili sauce, chile-garlic sauce, lime juice, and sesame oil in a small bowl; whisk until smooth. Season with kosher salt and pepper.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 161.8
Fat: 17 g
Saturated fat: 2.5 g
Carbohydrates: 2.9 g
Sugars: 1.5 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Cholesterol: 7.8 mg
Sodium: 289.1 mg
Impossible Cheeseburger Pie


Ingredients:
lean ground beef, onion, salt, cheddar cheese, Bisquick baking mix, milk, eggs

Directions:
Preheat oven to 400 degrees.  Spray 9-inch pie plate with cooking spray.
In 10-inch skillet, cook beef and onion over medium heat 8-10 minutes, stirring occasionally, until beef is brown, drain.  Stir in salt, spread in pie plate and sprinkle with cheese.
In small bowl, mix remaining ingredients with fork or wire wisk until well blended.  Pour in pie plate.
Bake 25 minutes or until a knife inserted in center comes out clean.
Jerk Turkey Egg Rolls


Ingredients:
ground turkey, green cabbage, carrot, green onions, garlic cloves, chives, soy sauce, ground ginger, coconut oil

Directions:
In a medium size bowl add the turkey, cabbage, carrots, green onions, garlic, chives, soy sauce, jerk sauce, jerk seasoning, ginger, salt and pepper. Stir together. Lay the egg roll wrapper on a plate so that it looks like a diamond shape (rather than a square]. Add the turkey mixture to the middle of the egg roll wrapper in a line within about 1 inch from the left and right sides of the wrapper. Fold the bottom corner over the turkey mixture. Then fold the left and right edges of the wrapper in towards the middle. Then roll the entire egg roll until it's tight. Set aside.
In a medium size pan, add the coconut oil and set the heat on medium heat. Fry all sides of the egg roll until they are a light golden color. Remove from the pan and lay them on to a plate with a paper towel. Serve warm with your favorite dipping sauce.