xiaoxl/recipe_data huggingface dataset:
Banana & Strawberry Popsicle Recipe


Ingredients:
bananas, fresh strawberries

Directions:
Place sliced bananas and strawberries into the jar of a blender., Puree fruit mixtures., Pour mixture into popsicle molds and freeze until solid., Unmold and lick until you get a brain freeze!
Mexican Pasta Bake


Ingredients:
lean ground beef, rigatoni pasta, frozen whole kernel corn, thick & chunky salsa, black beans, cheddar cheese, roma tomatoes

Directions:
Preheat oven to 350ºF.
Grease 4-quart casserole dish.
Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.
Cook rigatoni pasta according to package directions; drain and return pasta to the pot.
Stir in the ground beef, corn, salsa and beans.
Spoon half of the pasta mixture into casserole dish and sprinkle with 2/3 cup of the cheese.
Spoon remaining pasta mixture into the casserole dish and place tomato slices on top; sprinkle with remaining cheese.
Cover and bake 35 to 40 minutes or until hot and cheese is melted.
Mocha Cream Cheese Frosting


Ingredients:
cream cheese, butter, half-and-half, brewed coffee, vanilla extract, powdered sugar

Directions:
Place cream cheese and butter in a large mixing bowl and mix on medium speed until light and fluffy.
Mix together half-and-half, coffee, and vanilla extract.
Combine powdered sugar and cocoa powder in small bowl.
Add powdered sugar mixture and the coffee mixture to cream cheese and mix well.
Add more half-and-half or powdered sugar, as needed, to achieve desired consistency. Spread on cupcakes or cake and enjoy!
Grilled Breakfast Sandwiches


Ingredients:
egg, ham slices, powdered sugar, orange marmalade

Directions:
Combine orange juice and egg in a shallow bowl; stir well with a wire whisk, and set aside.
Place 2 ham slices on each of 2 bread slices; top with remaining bread.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Dip each sandwich into egg mixture, coating both sides well.
Place sandwiches in skillet, and cook 3 minutes on each side or until golden.
Place sandwiches on individual plates, and sift powdered sugar over tops.
Serve with orange marmalade.
Bacon and Swiss Au Gratin Potatoes


Ingredients:
potatoes, butter, flour, heavy cream, salt, pepper, garlic powder, swiss cheese, bacon

Directions:
Preheat oven to 400 degrees.
Butter a large casserole dish.
Place potatoes in even layers in casserole dish.  Sprinkle with salt, pepper and garlic powder as you layer.
In a medium sauce pan, melt butter on medium heat.  Add flour and whisk.  Cook for about 1 minute.  Add milk and bacon and stir until slightly thickened.  Poor over potatoes and top with Swiss cheese.  Cover and bake for 1 1/2 hours.  Uncover and broil, if desired.  Let sit for a few minutes and then dig in!
Tip:  keep your potatoes in a bowl of water until you are ready to use to prevent browning.  And you don't have to peel your potatoes -- more vitamins that way.  Enjoy!
My Salsa


Ingredients:
diced tomatoes, chili powder, cumin, lime juice, salt, black pepper, sugar, garlic, fresh cilantro leaves

Directions:
Open the tomatoes and drain them.
Put all other ingredients into food processor and pulse until a coarse chop is achieved.
Add tomatoes and pulse until the desired texture is reached.
Put into a sealable container and chill in the refrigerator for several hours.
Poulet de Provencal
Category: world-cuisine
By beutifldrmer

This always reminds me of an aromatic day in Eze, France.

Ingredients:
2 teaspoons olive oil
1 teaspoon butter
2 ½ tablespoons balsamic vinegar
2 teaspoons Dijon mustard
3 large cloves garlic, chopped
4 (4 ounce) skinless, boneless chicken breast halves, pounded flat
⅓ cup chicken stock
1 large shallot, chopped
2 cups cremini mushrooms, chopped
⅓ cup chicken stock
¼ teaspoon herbes de Provence, crumbled
1 ½ teaspoons balsamic vinegar
salt and ground black pepper to taste
2 slices provolone cheese, halved

Directions:
Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm. Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes. Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 249.1
Fat: 10 g
Saturated fat: 4.2 g
Carbohydrates: 8.1 g
Sugars: 2.3 g
Dietary fiber: 1.3 g
Protein: 30.1 g
Cholesterol: 77.2 mg
Sodium: 388.3 mg
Azteca (Tortilla Chip) Soup


Ingredients:
tomatoes, garlic cloves, chicken broth, vegetable broth, parsley, cilantro, monterey jack cheese, avocado, sour cream, tortilla chips

Directions:
Place tomatoes in boiling water for about 2 minutes.
Remove tomatoes and in a food processor, blend them with the onion and garlic.
Heat 2 tablespoons of the vegetable oil in a 2 Litre sauce pan. Add the blended tomato mixture. Cook until it changes colour and has a pleasant cooked taste.
Add the broth and heat until it just starts to boil. Simmer and add the Epazote leaves, salt and pepper.
In a separate pan or griddle roast the dried pasilla chilies in the remaining vegetable oil until they change colour but do not blacken. If burnt, the chillies will taste bitter and unpleasant.
To serve, use deep bowls. Pour or ladle in the very hot broth mixture. Place a handful of chips in the soup and garnish with grated cheese, avocado, and sour cream. Serve immediately so the chips do not get soggy.
Serve the grilled chillies on the side for individuals to use to their taste.
Lemon Fried Shrimp With Marjoram


Ingredients:
shrimp, extra virgin olive oil, lemon juice, marjoram, lemon zest, salt, ground black pepper, parsley, lemon

Directions:
Place whole shrimp in a large shallow dish.
Whisk olive oil, lemon juice, marjoram, lemon zest  salt and pepper in a medium bowl.
Pour the marinade over the shrimp.
Cover the shrimp and refrigerate up to 2 hours. Turn the shrimp to the other side half way through the marinade.
Remove the shrimp from the marinade and place in a large frying pan over medium heat.
Cook for 2-3 minutes per side.
Remove from the pan once the shrimp turn orange in color.
Season the shrimp with the salt and chopped parsley.
Garnish with lemon wedges.
Piparkakut - Finnish Ginger Cookies


Ingredients:
butter, granulated sugar, dark corn syrup, cinnamon, ground ginger, ground cloves, allspice, orange zest, eggs, baking soda, all-purpose flour

Directions:
Combine butter, sugar, corn syrup and spices in a saucepan.
Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
Remove from heat and transfer to a mixing bowl.
Allow sugar mixture to cool to room temperature.
Stirring occasionally might help speed up this process.
Stir eggs into cooled sugar mixture.
Sift flour and baking soda together and add to sugar mixture.
Mix well.
Roll dough into a ball.
Cover and chill in the refrigerator for 8-12 hours or overnight.
Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
Cut into desired shapes.
Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
Cookies can be left plain, or decorated with pipped icing.
NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.
Pumpkin Cake


Ingredients:
unbleached all-purpose flour, baking powder, salt, baking soda, ground cinnamon, ground nutmeg, margarine, brown sugar, granulated sugar, canned solid-pack pumpkin, egg, low-fat buttermilk

Directions:
Preheat oven 350°F.
Spray 9x5-inch loaf pan with baking spray.
Sift together flour, baking powder, salt, baking soda, cinnamon, and nutmeg into medium bowl; set aside.
Beat margarine and sugars in large bowl with electric mixer on low speed until light and fluffy.
Add pumpkin and egg; beat until well blended.
Alternately add flour mixture and buttermilk, beating until well blended after each addition.
Pour into prepared pan.
Bake 1 hour or until wooden pick inserted in center comes out clean. Remove cake from pan to wire rack. Cool completely.
Spread with frosting. Sprinkle with walnuts, if desired. Cut into 12 slices to serve.
Green Beans in Tomato Salsa


Ingredients:
olive oil, garlic, fresh green beans, tomatoes, onion, tomato paste

Directions:
Heat oil in a non-stick and add garlic and onion.
Cook until soft.
Wash and prepare beans and add to the pan and cook for a further 3 minutes.
Add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve.
Asparagus in Soy Cream Sauce (Zwt II - Asia)


Ingredients:
fresh asparagus, water, dark soy sauce, butter, heavy cream, sesame seeds

Directions:
Bend ea asparagus stalk till it snaps at its tenderest point.
In a med-sized skillet, bring 1 cup water to a boil. Add asparagus & reduce heat to med. Cook for 5 minutes. Remove asparagus w/a slotted spoon to a serving platter.
Return the remaining water in the skillet to a boil & reduce liquid to about 2 tablespoons Add soy sauce, butter & cream. Stir & remove skillet from heat.
Pour the cream sauce over the asparagus & garnish w/toasted sesame seeds.
Cold Italian Spaghetti Salad


Ingredients:
fresh tomatoes, green olives, mozzarella cheese, cucumber, red onion, cooked pasta

Directions:
"Toss altogether and refrigerate overnite is best . Enjoy !"
Game Night Ravioli Bites


Ingredients:
parmesan cheese, parsley, garlic powder

Directions:
Heat oven to 375°F. Line a baking sheet with nonstick baking sheet/parchment paper.
Beat together the egg white with a teaspoon of water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
Combine bread crumbs, Italian seasoning, garlic salt and cheese in a large bowl.
Dip each ravioli in the beaten egg white and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray.
Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.
Garnish with parsley and serve hot with pasta/marinara sauce.
100-Stroke Banana Bread


Ingredients:
bananas, sugar, canola oil, egg, flour, salt, baking soda, walnuts, raisins

Directions:
Mash bananas with sugar, oil, and egg., Add other ingredients in order listed., Stir 100 strokes., Bake in oiled loaf pan for 1 hour at 325 degrees.
Crunchy Ramen Coleslaw
Category: salad
By SloppyJo

This is a great side dish or salad item. I like to use spicy ramen noodles, for a more zesty flavor! This recipe is even better the next day!

Ingredients:
1 (16 ounce) package coleslaw mix with carrots
2 (3 ounce) packages ramen noodles (any flavor), crushed
1 cup slivered almonds
1 cup shelled sunflower seeds
1 bunch green onions, chopped
½ cup vinegar

Directions:
Put coleslaw mix in a large bowl; add crushed ramen noodles, almonds, sunflower seeds, and green onions. Mix well. Pour vinegar into a jar and add seasoning packets from ramen noodles; cover jar and shake until seasoning is mixed into vinegar. Pour dressing over coleslaw mixture; toss to coat. Refrigerate for flavors to blend, about 1 hour.

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

Calories: 146.5
Fat: 10.6 g
Saturated fat: 1 g
Carbohydrates: 9.5 g
Sugars: 1 g
Dietary fiber: 2.6 g
Protein: 4.7 g
Cholesterol: 2.4 mg
Sodium: 50.7 mg
Kasu Salmon Collars


Ingredients:
sake, sugar, fine sea salt, salmon, sake

Directions:
For marinating the collars:
Whisk the sake kasu, 1/4 cup of water, the sugar and salt together in a medium bowl until smooth. Place the salmon collars in an airtight container and coat them with the sake kasu marinade. Refrigerate the collars overnight or for up to 2 days.
For grilling the collars:
Heat a charcoal or gas grill to high heat. Remove the collars from the marinade and wipe dry. Use tongs and a folded paper towel to grease the grill grates with the vegetable oil.
Lay the collars on the grill skin-side down and cook until the edges begin to caramelize and the flesh of the salmon becomes pale pink, about 1 1/2 minutes. Flip the collars over and cook on the second side until the flesh easily pulls away from the bone, about 1 1/2 minutes longer, then transfer the grilled collars to a platter. Rest the collars for 2 minutes before serving with your favorite pickled vegetables and some cold sake.
Cook's Note:
Sake kasu or simply kasu is the solid white matter that is left over after the rice mash is pressed and fermented during the sake making process. It is available through Artisan Sake Maker.
Salmon collars are a natural byproduct of filleting salmon, meaning your local fishmonger or seafood counter is your best bet for finding them. Call ahead so the collars will be waiting for your arrival.
Chocolate Orange-Cardamon Cookies


Ingredients:
all-purpose flour, salt, ground cardamom, unsalted butter, granulated sugar, orange zest, egg, vanilla extract, sugar

Directions:
In a bowl, whisk together flour, cocoa powder, salt, and ground cardamom; set aside. In a mixing bowl, beat together butter and sugar with orange zest until fluffy. Beat in egg and vanilla, then stir in the flour mixture. Blend until just combined, scraping sides of bowl as necessary.
Transfer dough to a square of parchment, form into a log 2 inches in diameter and roll tightly in parchment. Refrigerate until solid, about 1 hr, rotating every 20 min to maintain shape.
Heat oven to 350 degrees F. Lightly brush the dough log with egg white. Place sanding sugar and star sprinkles in a rimmed pan and roll log in sprinkles until coated well. Or you can apply luster dust to the log with a soft brush. (We divided the log in thirds, and decorated each with different sprinkles.] Slice the log into rounds that are about a 1/4 inch thick. Place on parchment-lined baking sheets an inch apart.
Bake until cookies are set and there is slight resistance when you touch centers, 9 to 10 minute Cool on pans. Store airtight up to 1 week. Makes 40 cookies.
Cucumber and Radish Salad


Ingredients:
cherry tomatoes, red radishes, daikon radishes, red onion, green onions, yellow bell pepper, dill, cilantro, thyme, fresh garlic cloves, seasoned rice vinegar, fine sugar, extra virgin olive oil, fine sea salt, ground black pepper, butter lettuce

Directions:
Place tomatoes, cucumbers, radishes, onions, peppers, fresh herbs in a bowl. Add salt, pepper, toss salad, cover with plastic and chill for 15-minutes.
In a small bowl whisk rice vinegar, fresh orange juice and fine sugar.  Whisk in olive oil. Season with salt and pepper to taste. Toss dressing with salad.
Serve on chilled salad plates lined with Butter Leaf Lettuce Leaves.
Garnish with chopped Cilantro.
*Chef's Note: Slice all the Green Onion.
Summer Pepper Salad
Category: salad
By barbzal

This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.

Ingredients:
1  green bell pepper, seeded and chopped
1  red bell pepper, seeded and chopped
1  yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
¼ cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

Directions:
In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 211.6
Fat: 15.7 g
Saturated fat: 9 g
Carbohydrates: 9.4 g
Sugars: 5.8 g
Dietary fiber: 1.7 g
Protein: 9.3 g
Cholesterol: 50.5 mg
Sodium: 638.6 mg
Old Fashioned Savoury Onion Stuffing


Ingredients:
potatoes, onions, summer savory, butter, salt, black pepper, milk, dark soya sauce

Directions:
Melt the butter in a large saucepan (big enough to hold the onions] add the onions and 4 tablespoons of the summer savoury.
Simmer at a low heat, stirring every five minutes or so until the onions are very tender, this takes an hour or two.
Cook the potatoes until very tender, drain and mash with the milk.
Add the onion mixture, the bread, 1 tablespoon summer savoury, salt, pepper and optionally the soya sauce.
Mix well (I just use the potato masher and keep mashing until well combined].
At the point I taste the mixture and adjust salt and pepper and start adding more summer savoury until it's where I like it.
Pepper Jack Mac Salad


Ingredients:
elbow macaroni, cavatappi pasta, frozen corn, red bell pepper, red onion, celery ribs, monterey jack pepper cheese, red wine vinegar, extra virgin olive oil, tomatillo salsa, chipotle salsa, cilantro leaves, flat leaf parsley

Directions:
Bring water to a boil, salt it and add pasta.
While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
Run pasta under cold water to cool it and drain it well. Add pasta to vegetables and cheese.
Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa. Pour sauce over salad and toss to coat evenly. Garnish salad with cilantro or parsley and serve.
Easy Italian Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, chicken broth, oregano, stewed tomatoes, Italian-style diced tomatoes, parmesan cheese

Directions:
In large skillet, heat olive oil.  Add chicken breasts and cook until firm, about 4 minutes each side.
Remove chicken breasts and cover with foil.
To same skillet, add chicken broth, tomatoes and olives.  Bring to boil.
Reduce heat and simmer until thickened, about 10 minutes.
Return chicken to pan and cook another 2-3 minutes.
If desired, sprinkle chicken with parmesan cheese and serve sauce over rice.
Open Faced Egg Sandwiches with Arugula Salad
Category: main-dish
By Joy

Eggs and arugula are a delicious combination. This dish is great for brunch!

Ingredients:
1 clove garlic, minced
¼ cup mayonnaise
4  3/4-inch thick slices of crusty bread
2 cups arugula
2 teaspoons olive oil
½ teaspoon fresh lemon juice
1 pinch salt
1 pinch freshly ground black pepper
cooking spray
4  eggs

Directions:
Mix garlic and mayonnaise together in a small bowl. Spread mayonnaise on 1 side of the bread slices. Mix arugula with olive oil, lemon juice, salt, and black pepper in a bowl until coated; divide arugula in fourths, placing each portion atop mayonnaise side of a bread slice. Spray a skillet with cooking spray, place over medium-high heat, and crack eggs into skillet, one at a time. Cook on one side only until whites are firm and yolks are slightly runny, 2 to 3 minutes. Season eggs with salt and black pepper. Gently place an egg on each open-face sandwich.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 open-faced sandwiches

Calories: 501
Fat: 38.2 g
Saturated fat: 7.4 g
Carbohydrates: 23.3 g
Sugars: 1.9 g
Dietary fiber: 1.6 g
Protein: 17 g
Cholesterol: 382.5 mg
Sodium: 535.8 mg
Fresh Simple Guacamole


Ingredients:
avocados, plum tomato, coarse salt

Directions:
Halve avocados lengthwise around pit.
Remove pit with a large spoon, then scoop out flesh into a bowl.
Squeeze the lemon juice into bowl.
Add tomato, onion, and jalapeno, and mash guacamole with a fork to desired consistency.
Season guacamole with salt, to taste.
Foxy's Beer Bread


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, dried oregano, dried marjoram, dried thyme, beer, white cheddar cheese, mozzarella cheese

Directions:
Preheat oven to 375 degrees.
Grease a 9 x 13-inch pan or glass baking dish.
Sift together the first 8 (dry] ingredients in a large mixing bowl. Add the remaining ingredients and stir just until fully combined. Spread batter evenly into baking pan or dish. Bake for approximately 35 minutes or until a clean knife or toothpick inserted into center of bread comes out clean.
Cool in pan for at least 15 minutes, cut, and serve with butter, if desired.
Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce


Ingredients:
fresh parsley leaves, sweet onion, garlic cloves, white vinegar, dried oregano, salt, pepper, olive oil, tomatoes, salt, pepper, oregano, cumin, garlic powder, onion powder, boneless skinless chicken breasts

Directions:
Sauce: In food processor, combine parsley, onion, garlic, vinegar, oregano, hot pepper flakes, salt and pepper; process until finely chopped. With motor running, slowly add oil and process until well blended but with coarse texture. Pour into bowl. Stir in half the tomatoes. Stir corn into bowl.
Chicken:  Combine salt, pepper, oregano, cumin and garlic and onion powders; sprinkle about 1/2 teaspoons on each side of each chicken breast.
Lightly oil barbecue grill and heat to medium. Place chicken on grill; close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside. Serve with parsley sauce spooned over each one. Garnish with remaining tomatoes.
Rosemary Beef and Tomato over Noodles


Ingredients:
butter, onion, salt, pepper, beef stew meat, plum tomatoes, fresh rosemary

Directions:
In a 4-6 quart slow cooker, combine butter, onion, beef base, salt, pepper and beef; mix well.
Cover; cook on low for 9-10 hours.
About 15 minutes before serving, cook noodles as directed on package.  Add tomatoes and rosemary to beef and mix well.  Increase heat to high; cover and cook an additonal 10 minutes.  Serve beef over noodles.
Dorion Strawberry Pie


Ingredients:
strawberry, sugar, cornstarch, water, cream cheese, strawberries

Directions:
Prepare mashed strawberries.
In a two-quart saucepan, mix together sugar and cornstarch. Gradually stir in mashed berries and water.
Cook mashed berry mixture over medium heat, stirring constantly until mixture thickens and comes to a boil.
Boil mixture about one minute, stirring all the time. Remove from heat and cool.
Soften cream cheese and beat until smooth.
Spread cream cheese on bottom of pie shell.
Fill pie shell with whole or halved berries.
Top with cooked strawberry mixture.
Chill until set, about four hours or overnight.
Gluten-Free Crepe Roll-Ups


Ingredients:
egg, salt, vanilla, water, butter, margarine, cinnamon, strawberries

Directions:
Combine the mix, egg, salt, and vanilla in a bowl.
Whisk in the water.
Melt the butter on medium-high heat in a skillet and swirl to coat.
Pour the mixture into the skillet and swirl quickly to coat entirely. The mixture must be thin crusted.
Fry until golden.
Transfer to a plate and spread with jam.
Spinkle on cinnamon/sugar and add strawberries.
Gently roll up and serve.
Enjoy!