xiaoxl/recipe_data huggingface dataset:
Lemonade


Ingredients:
cold water, sugar, lemongrass, lemon juice, lemon

Directions:
Add water and lemon grass to a medium saucepan., Bring to a boil. Boil for 1 minute., Remove from heat and cover., Let steep for 5 minutes., Strain the mixture to remove lemongrass., Stir in the sugar., Let mixture cool completely., Add steep lemongrass mixture and lemon juice to a large pitcher., Stir to combine., Add ice and lemon slices., Sweeten with more sugar if desired.
Beef and Horseradish Sauce Sandwich


Ingredients:
filet of beef, unsalted butter, Dijon mustard, kosher salt, fresh coarse ground black pepper, mayonnaise, Dijon mustard, sour cream, kosher salt, arugula, kosher salt, fresh ground black pepper, unsalted butter

Directions:
TO COOK THE BEEF:
Preheat oven to 500ºF.
Place the beef on baking sheet and pat the outside dry with a paper towel.
Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands.
Sprinkle evenly with the salt and pepper.
Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin].
SAUCE:
Whisk together all ingredients in a small bowl. Serve at room temperature.
TO MAKE THE SANDWICH:
Cut the bread into 1/4" thick slices.
Spread 4 of the slices thickly with the Mustard Horseradish Sauce.
Top with slices of beef and arugula and sprinkle with salt and pepper.
Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef.
Enjoy, they are divine!
Lemon Garlic Sauteed Pea Tendrils


Ingredients:
pea tendrils, minced garlic cloves, olive oil, salt

Directions:
Gently clean pea tendrils by wiping them with a slightly damp paper towel.
Cut off the woody end of the pea tendrils, about one inch of the thick end.
Heat oil in frying pan over medium high heat.
Add pea tendrils, garlic, lemon juice, and salt
Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
Remove from pan immediately to avoid overcooking.
Banana Egg Waffles
Category: breakfast-and-brunch
By UpsonFam5

Our family makes these waffles for a gluten-free breakfast that tastes great, too! These waffles taste delicious with fruit inside them, too! Try substituting blueberries for chocolate chips; they're still delicious! Spread some butter, then add a dollop of maple syrup, and the kids will never know these aren't the regular pancakes you make every Saturday morning!

Ingredients:
cooking spray
6  eggs, beaten
3  bananas, mashed
½ teaspoon vanilla extract
½ cup peanut butter, melted
1 cup oats  (Optional)
½ cup chocolate chips  (Optional)

Directions:
Preheat a waffle iron according to manufacturer's instructions and prepare surfaces with cooking spray. Whisk eggs, bananas, and vanilla extract together in a large bowl until smooth. Stir peanut butter into the egg mixture until smooth. Fold oats and chocolate chips through the egg mixture. Cook batter on waffle iron according to manufacturer's instructions until golden brown, about 3 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 waffles

Calories: 370.1
Fat: 21.1 g
Saturated fat: 6.5 g
Carbohydrates: 36.1 g
Sugars: 17.4 g
Dietary fiber: 5 g
Protein: 14.7 g
Cholesterol: 186 mg
Sodium: 171.7 mg
Chicken and Swiss Chard Fusilli


Ingredients:
swiss chard, boneless skinless chicken breasts, olive oil, onion, garlic cloves, fresh rosemary, cornstarch

Directions:
Cut chard into ribs and leaves; chop each and set aside separately.
Slice chicken across the grain into 1/4-inch (5 mm] thick slices; cut crosswise in half. In large skillet, heat half of the oil over high heat; cook chicken, stirring often, for 4 minutes or until no longer pink inside. Remove from pan; keep warm.
Reduce heat to medium-high; cook onion, garlic, red peppers and chard ribs for 5 minutes or until softened. Return chicken to pan. Add vinegar, rosemary and chard leaves; cover and cook, stirring occasionally, for 4 minutes or until chard is wilted.
Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain well and return to pot. Add chard mixture and toss to combine.
Whisk cornstarch into stock; add to skillet and cook over high heat, whisking, until thickened. Stir into pasta. Serve sprinkled with Parmesan cheese.
SUBSTITUTIONS:
Instead of chard, you can use 1 bunch broccoli; add stems as directed and florets instead of leaves.
To substitute crumbled dried rosemary for the fresh, use 1/4 tsp (1 mL] and add with onion.
Raisin Gravy for Ham


Ingredients:
brown sugar, cornstarch, ground mustard, water, white raisins, white vinegar, lemon juice, lemon, rind of, butter, margarine

Directions:
In a saucepan combine brown sugar, cornstarch and mustard., Stir in water, raisins, vinegar, lemon juice and lemon peel until blended., Bring to a boil and cook and stir for 2 minutes or until thickened., Stir in butter until melted., Serve warm over baked sliced ham.
Lou's Chayote Soup


Ingredients:
scallions, garlic, chili pepper, unsalted butter, chayotes, chicken broth, allspice, cumin powder, fresh oregano, fresh cilantro leaves

Directions:
Peel, pit and quarter chayote, then cut into 1/2-inch pieces.
Cook scallions, garlic, and chili in butter in a heavy 3 quart saucepan over moderately low heat, stirring, until softened.
Stir in allspice and cumin; cook 1 minute.
Add chayote, oregano and half of the cilantro and cook, stirring, for 2 minutes.
Add chicken broth and simmer, covered, until chayotes are very tender, about 20 minutes.
Remove from heat and discard chili pepper.
Stir in remaining cilantro.
Purée soup in a blender until smooth.
Season to taste with salt and pepper.
Corn Pancakes With Cheese or Cachapas De Carabobo


Ingredients:
corn, heavy cream, egg, cornflour, granulated sugar, salt, gouda cheese

Directions:
Puree corn & press through sieve to yield about 3 cups.
To the corn add cream, egg, flour, sugar & salt, & mix well before letting batter rest 15 minutes.
Onto hot griddle or cast iron skillet, pour 1 tablespoon oil, then pour 1/4 cup batter for each pancake.
Fry, turning once until lightly browned & firm on both sides.
Remove from griddle & serve wrapped around a slice of cheese.
Vegetable Soup


Ingredients:
tomatoes, potatoes, leeks, chicken broth, carrots, celery, green pepper, head of cabbage, black pepper, salt, dried sage, dried thyme

Directions:
Chop all ingredients and bring soup to boil., Add spices and simmer 20 minutes or until carrots and potatoes are soft.
Vidalia® Onion Dip
Category: appetizers-and-snacks
By RACEGIRLCHIEF

A cheesy dip for the onion lover in all of us. I serve it with crackers but you can also use breadsticks. Be careful about over-baking as the cheese will harden and be difficult to dip crackers in.

Ingredients:
1 tablespoon butter, or as needed
1 ¼ cups chopped sweet onion (such as Vidalia®)
⅔ cup mayonnaise
2 cups shredded Swiss cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Cook and stir sweet onion in hot butter until browned, 5 to 7 minutes; transfer to a bowl. Add mayonnaise to the onion and stir; pour into a 9x13-inch baking dish. Sprinkle Swiss cheese over the mixture. Bake in preheated oven until the top is bubbling and lightly golden, about 35 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 cups

Calories: 64.2
Fat: 5.9 g
Saturated fat: 2 g
Carbohydrates: 1.1 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 1.9 g
Cholesterol: 8.9 mg
Sodium: 41.8 mg
Chicken Gizzard Paprikash


Ingredients:
onion, paprika, chicken gizzard, garlic clove, green pepper, tomatoes, tomato juice, flour, sour cream

Directions:
Fry onion in oil or butter till light yellow., Reduce heat and rapidly stir in paprika., Add meat, cut into desirable pieces, salt and brown., Add garlic, crushed or chopped., Add only enough water to braise, not boil., Cover and simmer until tender.  Add water if evaporates and stir occasionally., When meat softens, add green pepper, tomato and a bit more water or stock., While simmering a few more minutes, blend flour and sour cream together., Add to stew, stirring, till thickened., I have omitted the thickening step for more of a soup result.
Caramelized New Potatoes


Ingredients:
new potatoes, dark brown sugar, butter, fresh parsley, fresh cilantro

Directions:
Cook potatoes in boiling water for 10 minutes or until almost tender. Drain.
Melt the sugar in a skillet over low heat.
Add butter and orange juice to pan, stirring the mixture as the butter melts.
Add potatoes to skillet, turning them until they are coated completely. Cook until tender.
Sprinkle the parsley or cilantro over potatoes and season with salt and pepper.
Tom's Hash Browns Casserole


Ingredients:
frozen hash browns, aged cheddar cheese, onion, sour cream, parmesan cheese

Directions:
Mix all the ingredients together and put in a lightly buttered casserole dish.
Sprinkle with the parmesan cheese.
Bake uncovered in a 350°F for one hour or until golden and hot through.
NB If the parmesan starts to brown too soon, lightly cover with a piece of foil (do not seal].
White Bean Tossed Salad


Ingredients:
romaine lettuce, carrot, cannellini, white beans, green onions, chives, fresh parsley, lemon juice, vinegar, olive oil, sugar, kosher salt, black pepper

Directions:
Wash greens thoroughly in a cold water bath.
Spin in a salad spinner or place on a towel to dry.
Gently shred into bite size pieces.
Peel, wash and grate the carrot.
Drain beans and rinse thoroughly.
Mince the parsley and green onion.
Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together.
Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.
Panir With Peppers & Rice


Ingredients:
basmati rice, long grain rice, water, panir, tofu, cumin seeds, cumin powder, fennel seeds, caraway seed, garlic cloves, onion, gingerroot, chopped tomatoes, garam masala, coriander powder, turmeric, green pepper, cashews

Directions:
Rise the rice and then place in a bowl with two cups of water and set aside to let it soak.
Add 2 tablespoons of ghee or chosen oil to a pot and heat on medium. Once the pot is at temperature, add panir or tofu (if using cashews they will be added at the end]. Fry the panir or tofu turning it carefully to coat each side with oil. The panir may stick to the pot, this is normal just gently lift off and turn. Allow panir or tofu to brown a bit. Place panir or tofu on a plate.
Using the same pot, add 2 tablespoons of ghee or oil and fry the cumin seeds and fennel/caraway seeds (if using cumin powder, add at step 5].
Once seeds turn color and/or give off their fragrance, add minced ginger and garlic and saute for a minute. Turning the heat down or lifting pot off heat source may be required to prevent the garlic from burning.
Add minced onion and saute until translucent then add chopped tomatoes, a dash of salt, garam masala, coriander powder and cumin powder (if using]. Mix well. Cook the tomatoes until they easily mash with a spatula, this should only take a few minutes. Placing a lid on the pot will speed the process up.
Add diced peppers, rice with water, and panir/tofu and/or cashews to the tomato mix, season with salt and mix. Reduce heat to low, place lid on pot and allow everything to finish cooking.
Dish is done with the rice is cooked. This takes about 20 minutes.
Fluff before serving.
Salt to season again if required, add some fresh cilantro enjoy!
Merlot Marinated Grilled Beef


Ingredients:
filet of beef, Worcestershire sauce, garlic cloves, brown sugar, fresh ground black pepper

Directions:
Combine Merlot, Worcestershire sauce, garlic cloves, brown sugar and black pepper.
Stir and add beef filets.
Let meat marinade for at least 10 minutes or up to 2 hours.
When ready to grill steaks, heat grill.
Place marinated beef filets on grill and cook until desired doneness.
Serve with the rice and vegetables.
Note: Add marinade mixture to a small saucepan and bring to a boil after meat has been removed.
Reduce heat to a simmer and cook for 10 minutes.
Pour sauce over cooked filets.
Pasta/Crab Salad


Ingredients:
pasta, celery, fennel bulb, green onions, lemon juice, light mayonnaise, nonfat plain yogurt, fresh parsley, fresh dill, dried dill

Directions:
Cook your pasta according to box.
To the bowl of chilled pasta,add the thinnley sliced bell peppers, chopped green onions, diced celery or fennel (sliced thinnley with a mandeline], lemon juice,salt and pepper to taste.Mix. Combine the yogurt, mayo and dill together, add to the salad, mix well. Then add the crab meat (if imitation crab pull apart into pieces] and fresh parsley,  toss to coat crab.
Garnish with sprinkle of paprika.
Refrigerate for 1 hour.
Cheese-Stuffed Mini Meat Loaves


Ingredients:
mozzarella string cheese, egg, green onion

Directions:
Heat oven to 350°F In large bowl, stir bread crumbs and 1 cup of the cooking sauce until well mixed; let stand 5 minutes.
Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use]. *Regular mozzarella cheese, cut into 1/2-inch cubes, can be substituted. Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.
Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full]. Push 1 piece of cheese into center of each loaf. Place muffin pan on cookie sheet to catch any spillover. Bake about 30 minutes or until thermometer inserted in center of loaves in middle of muffin pan reads 160°F  (outer loaves will be done sooner].
Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves.
Strawberry Banana Nutella® Smoothie
Category: breakfast-and-brunch
By Maggie T

This is a quick and easy breakfast that even kids will love. With Greek yogurt, it's got a decent amount of protein to keep you full until lunch. Most blenders work best with solid ingredients closest to the blade and liquids added last.

Ingredients:
6 fluid ounces low-fat milk
6 ounces plain fat-free Greek yogurt
1  banana, sliced
4  fresh strawberries
2 tablespoons chocolate-hazelnut spread (such as Nutella®)

Directions:
Blend milk, yogurt, banana, strawberries, and chocolate-hazelnut spread together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 456.6
Fat: 11.4 g
Saturated fat: 2.2 g
Carbohydrates: 67.4 g
Sugars: 41.7 g
Dietary fiber: 4.5 g
Protein: 24.9 g
Cholesterol: 7.3 mg
Sodium: 190.1 mg
Curried Chicken and Broccoli Casserole
Category: main-dish
By Sean Greene

This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.

Ingredients:
cooking spray (such as Pam®)
1 bunch broccoli, cut into chunks - or more to taste
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
2 (10.75 ounce) cans  cream of chicken soup
1 cup mayonnaise
¼ cup lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup crushed corn flakes cereal
¼ cup slivered almonds  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli. Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds. Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 840.8
Fat: 61.1 g
Saturated fat: 15 g
Carbohydrates: 27.6 g
Sugars: 3.7 g
Dietary fiber: 2 g
Protein: 45.7 g
Cholesterol: 154.2 mg
Sodium: 1226.4 mg
Kimchi (Korean Fermented Spicy Cabbage)
Category: side-dish
By mykoreaneats

I finally made my first official batch of kimchi (fermented spicy cabbage) last week with great success.

Ingredients:
3 heads   napa cabbage
3 cups water
4 cups coarse sea salt
3 cups water
3 tablespoons sweet rice flour
1  yellow onion
12 cloves garlic, peeled
2 tablespoons minced fresh ginger root
1 tablespoon water, or as needed
4 cups Korean red chile flakes (gochugaru)
½ cup fish sauce
¼ cup dried salted shrimp (saeujeot)
2 tablespoons brown sugar
1 tablespoon sesame seeds, or more to taste
2 cups Korean radish, cut into matchstick-size pieces
3  green onions, cut into 2-inch pieces

Directions:
Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces. Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage. Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours. Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours. Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature. Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed. Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well. Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Prep time: 1 hr
Cook time: 10 mins
Total time: 2 days
Yields: 14 servings

Calories: 88
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 17.9 g
Sugars: 4.7 g
Dietary fiber: 5 g
Protein: 3.9 g
Cholesterol: 3 mg
Sodium: 24795.6 mg
Maple Baked Bananas


Ingredients:
bananas, butter, real maple syrup, lemon juice, flaked coconut, pecans

Directions:
Place sliced bananas in a small casserole dish.
Combine butter, syrup, and lemon juice and drizzle over bananas.
Bake uncovered at 350°F for 10-12 minutes.
Meanwhile, place coconut and pecans on a cookie sheet with sides and toast in oven till light brown.
Sprinkle coconut and pecans over bananas.
Serve in dessert dishes or over ice cream.
Healthier Meatball Subs


Ingredients:
garlic clove, part-skim mozzarella cheese, parmesan cheese, crushed red pepper flakes

Directions:
Heat meatballs according to package or recipe directions. Heat sauce in microwave or on stove top. I like to dress up a jarred sauce with some Italian seasoning, more garlic (see step 3] That is up to you.
Meanwhile, open buns to expose the inside and place them on a cookie sheet, pizza stone or similar pan. Broil a few inches away from element and watching careful so they do not burn. You can flip them and toast the outside too if you like.
Rub peeled garlic clove over the inside of the buns. You can then put the leftover clove of garlic into a garlic press and add to the sauce if you like. I love garlic so I add it then microwave for one minute so the garlic cooks just a bit and is not raw.
Place cheese slice on open bun. If you like you can put them under the broiler again just to melt the cheese.
Add three meatballs and 1/4 cup (2 ounces] of sauce on top of each bun. Sprinkle with parmesan cheese and pepper flakes if desired.
Mediterranean Pasta Salad


Ingredients:
olive oil, celery, garlic clove, grape tomatoes, fresh mushrooms, zucchini, kalamata olives, white vinegar, tomato paste, water, sugar, salt, ground pepper, capers, penne pasta, fresh basil, feta cheese

Directions:
Bring large saucepan with lightly salted water to a boil.
Add pasta and cook according to package directions for al dente; drain, then toss with one tablespoon of olive oil and set aside.
Using a large skillet over medium heat, add remaining two tablespoons of olive oil and the celery; saute for three minutes.
Add mushrooms, tomatoes, zucchini, and olives;  saute for 5 minutes.
While the vegetables cook, whisk together the vinegar, tomato paste, water, sugar, salt and pepper in a small bowl.
Add the tomato paste mixture to the vegetables, reduce heat to simmer, cover and cook 10 minutes.
Remove from heat, add the capers and stir through.
Pour sauce over pasta and stir until pasta is well coated.
Add basil strips and feta cheese, toss lightly and serve.
Japanese Negi (leek) Patties


Ingredients:
leek, eggs, salt, water, rice vinegar, sugar, soy sauce, cornstarch, water

Directions:
Stir fry the leek in the 1 tablespoon of oil until a little softened.
Cool.
Meanwhile place the first 4 sauce ingredients in a saucepan and bring to the boil.
Add the cornstarch mix to this, and stir until it thickens.
Set aside.
Place the leeks, eggs and pinch of salt in a bowl and mix.
Heat half the sesame oil in a large frypan over medium high heat.
Using half the mix, form 4 patties in the pan.
Cook until golden, turn over cook until golden and cooked through.
Keep these warm whilst you repeat with the remaining sesame oil and leek/egg mix.
Divide between 4 plates, and serve with the sauce spooned over.
Pakistani Ground Beef Curry
Category: world-cuisine
By danie

This Pakistani beef curry has been a family favorite for years.  It's super easy and everyone loves it. Serve over steamed white rice.

Ingredients:
6 tablespoons olive oil
1 small onion, diced
1 pound ground beef
2 medium tomatoes, chopped
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon chile powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) can peas, including liquid  (Optional)

Directions:
Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes. Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 438.1
Fat: 34.2 g
Saturated fat: 8.1 g
Carbohydrates: 11.5 g
Sugars: 2.5 g
Dietary fiber: 3.8 g
Protein: 22 g
Cholesterol: 68.8 mg
Sodium: 657.5 mg
Favorite Shortcake


Ingredients:
flour, baking powder, salt, eggs, sugar, milk, vanilla, butter

Directions:
Mix together flour, baking powder, and salt.
In a separate bowl combine eggs, sugar, milk, and vanilla; mix well.
Combine egg mixture with dry ingredients.
Melt butter and add to batter, beating well.
Pour into 2 greased 8-inch baking pans.
Bake at 375 for 25-30 minutes.
Serve warm or cold with strawberries and a little milk!