xiaoxl/recipe_data huggingface dataset:
Couscous With Dried Apricots and Pistachios (Vegan)


Ingredients:
vegetable broth, extra virgin olive oil, salt, couscous, ground cinnamon, allspice, pistachios, green onion, fresh basil leaves

Directions:
Combine broth, olive oil and salt in medium size saucepan. Bring to boil.
Combine the couscous, dried apricots and spices in a large serving bowl. Add the boiling water. Cover immediately and let stand until the water is absorbed; approximately 5 minutes.
Uncover couscous and fluff with fork. Cool.
Bring salad to room temperature and stir in the pistachios, green onions and basil ribbons.
Season with salt and pepper to taste.
Dilled Cucumber Pasta Salad


Ingredients:
rotini pasta, cucumbers, fresh tomato, low-fat sour cream, skim milk, dried dill weed, pepper, salt, white vinegar

Directions:
Cook pasta to desired firmness in salted water.
Drain, rinse and transfer to a large bowl.
To make dressing, combine sour cream and milk until well blended.
Add vinegar and seasonings; set aside.
Gently stir cucumbers and tomatoes into pasta.
Pour in dressing and mix thoroughly.
For best results, refrigerate overnight to allow flavours to intensify.
Vegetarian Maque Choux


Ingredients:
onion, green sweet pepper, butter, margarine, tomatoes, salt, ground black pepper

Directions:
Remove the husks from corn; scrub with a stiff brush to remove silks.
Rinse.
Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob.
Scrape cobs with a dull edge of a knife.
(You should have about 4 cups.] In a 3-quart saucepan, cook onion and green pepper in butter or margarine about 5 minutes or until tender.
Stir in corn, tomato, salt, black pepper, and red pepper.
Cover and cook over low heat about 20 minutes or until corn is tender.
Season to taste.
Enjoy!
Makes 6 side-dish servings.
Blackened Salmon


Ingredients:
salmon steaks, unsalted butter, sweet paprika, salt, onion powder, garlic powder, cayenne powder, white pepper, ground black pepper, dried thyme leaves, dried oregano leaves

Directions:
"Each steak works best if it is about 3/4 inches thick, especially when using a cast iron skillet.  Coat each stake with the butter (or olive oil] and let sit while the rest of the butter/olive oil heats up in the pan. After about 10 minutes, coat each stake on both sides with the seasoning mix and let it cook for around 2 minutes uncovered. Afterwards, flip it over and cook the stakes until they are a nice pink color inside.  The time that it takes to cook each stake determines on how large they are."
Nut Loaf Supreme
Category: everyday-cooking
By MooninAries Awakening

This is a gluten-free favorite at retreats year around. Try this warm with onion gravy, mashed rutabaga, and sauteed green beans.

Ingredients:
1 ½ cups walnuts
½ cup pecans
2 tablespoons olive oil
1 small sweet yellow onion, finely chopped
3 cloves garlic, minced
1 (6 ounce) package baby bella mushrooms, chopped
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried thyme
12 ounces shredded Swiss cheese
1 ½ cups cooked wild rice
1 cup cottage cheese
4  large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1 teaspoon salt
½ teaspoon freshly ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan. Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl. Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan. Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 50 mins
Yields: 1 loaf

Calories: 472.7
Fat: 36.8 g
Saturated fat: 11.3 g
Carbohydrates: 15.6 g
Sugars: 2.6 g
Dietary fiber: 3.1 g
Protein: 23.8 g
Cholesterol: 136.3 mg
Sodium: 525 mg
Japanese-Style Braised Pork Ribs
Category: world-cuisine
By YepRecipes

A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.

Ingredients:
3 pounds baby back pork ribs
⅔ cup soy sauce
⅓ cup sake
3 tablespoons honey
2 tablespoons olive oil
4 cups water
2 cups uncooked white rice
3 medium (4-1/8" long)s green onions, thinly sliced

Directions:
Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs. Mix soy sauce, sake, and honey together in a small bowl and set aside. Preheat the oven to 325 degrees F (165 degrees C). Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside. Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat. Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time. Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Serve ribs and sauce with white rice and sprinkle with green onions.

Prep time: 15 mins
Cook time: 2 hrs 50 mins
Total time: 3 hrs 5 mins
Yields: 6 servings

Calories: 698.9
Fat: 34.3 g
Saturated fat: 11.6 g
Carbohydrates: 61.3 g
Sugars: 10 g
Dietary fiber: 1.2 g
Protein: 30.5 g
Cholesterol: 117 mg
Sodium: 1713.1 mg
Low Fat Milk Pudding


Ingredients:
skim milk, cornflour, artificial sweetener, sugar

Directions:
put all ingredients into a bowl., Blend with electric hand mixer., put in microwave for 1.5 minutes on high., Take out and blend till smooth., Put in microwave for 30 second., Take out and blend till smooth., Repeat steps 5&6 until thick and creamy, Allow 1-2 minutes to set., Enjoy!
French Onion Soup


Ingredients:
butter, olive oil, dry white wine, brandy, water, thyme, salt, pepper, Italian parsley

Directions:
Add first 3 ingredients to the slowcooker and cook on low for 4 hours, stirring occasionally.
Add wine, brandy, stock, water and thyme and cook on high another 2 hours.
Season with salt and pepper.
To serve, sprinkle with parsley and serve with crusty bread.
Oriental Asparagus


Ingredients:
fresh asparagus, garlic powder, ground ginger, soy sauce, rice vinegar

Directions:
Cook asparagus until just tender, I microwave for 2 1/2 minutes.
Rinse with cold water briefly.
Mix garlic, ginger, soy sauce, rice vinegar and seaseme oil. Pour over asparagus while still warm.
Sever hot or cold.
7 Layer Cookies/Bar


Ingredients:
butter, graham cracker crumbs, dried cranberries, sweetened condensed milk

Directions:
Melt butter in a jelly roll pan.
Spread in pan (in layers] in order given.
Drizzle the sweetened condensed milk on top with a spoon.
Bake at 350°F for 28-30 minutes.
Remove and let cool completely then cut into squares.
Secret Recipe Chicken Fricassee
Category: world-cuisine
By jodilmayer

This was my Grandma's secret family recipe from her French ancestors. I have never seen a recipe like this on any site. It's a rich creamy sauce over chicken...great with mashed potatoes. A great dish for Easter or Christmas.

Ingredients:
¼ cup all-purpose flour
¼ cup margarine
2 cups heavy whipping cream
2 cups chicken broth
1 tablespoon dried parsley
4  egg yolks
¼ cup lemon juice
1 teaspoon cornstarch, or as needed  (Optional)
4  cooked chicken breasts, broken into chunks

Directions:
Mix flour and margarine together in a saucepan over medium heat, stirring until the flour and margarine form a paste. Whisk cream into flour mixture about 1/2 cup at a time until smoothly combined; whisk in chicken broth and parsley. Bring sauce to a simmer, whisking constantly until thickened. Whisk egg yolks and lemon juice together in a bowl. Whisk egg yolk mixture slowly into cream mixture, about 1 tablespoon at a time, until the sauce barely comes to a simmer and coats the back of a spoon. Do not boil. If thicker sauce is desired, whisk cornstarch and 1/4 cup of sauce in a small bowl; stir cornstarch mixture back into sauce until thickened, about 2 minutes. Stir chicken breast pieces into sauce until chicken is heated through.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 693.4
Fat: 61.7 g
Saturated fat: 31.4 g
Carbohydrates: 12.6 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 23.3 g
Cholesterol: 414.6 mg
Sodium: 702.8 mg
Buttery Raspberry Streusel-Filled Coffee Cake


Ingredients:
dark brown sugar, walnuts, cinnamon, clove, butter, sugar, vanilla, eggs, sour cream, baking soda, baking powder, salt, flour, raspberries

Directions:
Set oven to 350 degrees.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning].
Mix together all streusel ingredients; set aside.
With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
Stir in the sour cream; beat until well blended, about 1 minute.
In a small bowl, sift together the flour, baking soda, baking powder and salt.
Add to the creamed mixture, beating until blended.
Gently fold in the raspberries or blueberries (if using] with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
Spoon about two-thirds of the cake batter into the prepared baking pan.
Sprinkle half of the streusel mixture on top.
Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely].
Then sprinkle the remaining streusel mixture on top.
Bake for about 1 hour, or until cake tests done.
Juneann's Chewy Bisquick Brownies


Ingredients:
granulated sugar, butter, margarine, water, eggs, vanilla extract, Bisquick, pecans, walnuts

Directions:
Put all ingredients into one bowl and mix with a hand mixer until blended good., The batter will be thick. Put into 9x13 pan and bake at 350° for 18-25 minutes.
Pizza With Pizzazz


Ingredients:
chicken, zucchini, Velveeta cheese, black olives

Directions:
Slice the zucchini, then quarter the slices.  Cube the Velveeta.  Cut the bread in half lengthwise.
Combine pizza sauce, chicken, zucchini, Velveeta, olives and Italian seasoning.
Put the bread halves on a cookie sheet.  Spread the sauce mixture over the bread.  Cover with foil, making a tent over the pizza so that the foil isn't laying directly on the topping.
Bake at 350 degrees for 25-30 minutes.
Pork Fried Rice


Ingredients:
cooked rice, cooked pork, pepper, scallion, soy sauce, garlic clove, black pepper, eggs

Directions:
Cut meat into thin strips, about an inch long., Saute scallions in oil for about 5 minutes., Add peppers and cook until soft., Remove and keep warm., Add meat and brown., Add soy sauce, garlic and black pepper., Simmer for a minute or two, until liquid is absorbed into meat., Add scallions and peppers back to pan., Add cooked rice and heat through., While mixture is heating through, in a small bowl beat egg., Then in a small fry pan, scramble egg., Add to rice mixture and serve.
Sapphire Sea Martini


Ingredients:
vodka, blue curacao, creme de cassis, lime juice

Directions:
"Mix in a shaker with ice, strain into martini glass."
Eggplant Parmesan I
Category: world-cuisine
By Karen

This makes a delicious entree served with a salad and garlic bread.

Ingredients:
1  eggplant, cut into 3/4 inch slices
1 ½ tablespoons salt
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
½ cup grated Parmesan cheese
1  egg, beaten
½ cup chopped fresh basil
4 cups pasta sauce

Directions:
Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary. In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of  eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 368.8
Fat: 24.7 g
Saturated fat: 7.4 g
Carbohydrates: 23.5 g
Sugars: 13.1 g
Dietary fiber: 5.6 g
Protein: 14.1 g
Cholesterol: 52.5 mg
Sodium: 2074.6 mg
Seafood Risotto


Ingredients:
butter, onion, garlic clove, spring onion, white wine, arborio rice

Directions:
prepare stock and keep warm/hot.
melt butter in big fry pan and add onions and garlic and cook about 5minutes.
add rice and stir continuously over a high heat for 2 minutes to allow grains to soften and then return to medium heat.
start to add the stock a ladle at a time, allow rice to absorb all stock before adding more, add some white wine.
keep doing this until all stock is used up, about 20-30 minutes.
add the seafood and cook about a further 3 minutes until heated through.
serve with chopped spring onions if desired.
Louisiana Crawfish Bisque
Category: soups-stews-and-chili
By jennybird55

My mom and I make this recipe and it always gets rave reviews. It's so creamy and hearty. Being from Louisiana, I am happy to be able to make a crawfish bisque better than any I've ever tried at any restaurant. Serve with French bread and a nice salad.

Ingredients:
½ cup butter
½ cup chopped onion
½ cup chopped green onion
1 pound crawfish tails
2 (10.75 ounce) cans  cream of potato soup
1 (10.75 ounce) can  cream of mushroom soup
1 (15 ounce) can yellow corn, drained
1 (14 ounce) can white corn, drained
1 (8 ounce) package cream cheese
1 pint half-and-half
3 tablespoons Creole seasoning (such as Tony Chachere's®)
salt and ground black pepper to taste

Directions:
Melt butter in a large pot over medium heat. Cook and stir chopped onion and green onion in melted butter until softened, about 5 minutes. Add crawfish tails, potato soup, mushroom soup, yellow corn, white corn, and cream cheese; cook and stir until cheese melts completely into mixture. Pour half-and-half into the pot; stir. Season with Creole seasoning, salt, and black pepper. Cook until hot, about 15 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 663.4
Fat: 45.3 g
Saturated fat: 26.3 g
Carbohydrates: 46.7 g
Sugars: 4.8 g
Dietary fiber: 4.9 g
Protein: 21.5 g
Cholesterol: 198.7 mg
Sodium: 2313.3 mg
Chicken and Chip Casserole


Ingredients:
butter, boneless skinless chicken breast, chicken broth, Rotel Tomatoes, cheese

Directions:
Melt butter over medium heat, add chicken and onions., Cook chicken until it is just cooked through., Set aside., In bowl mix, add undiluted cream of chicken soup, broth, and rotel., In oven casserole dish crush 1/2 bag of chips, layer on bottom of dish., Layer half of chicken and onions over chips., Pour half of soup mixture over chicken., Layer 2 cups of shredded cheese over chicken., Repeat last 4 steps., Bake in 350 degree oven for 20 minutes.
Beer Marinade


Ingredients:
beer, Worcestershire sauce, red wine vinegar, Tabasco sauce, onion, brown sugar, garlic, crushed red pepper flakes, pepper

Directions:
Mix all ingredients in a shallow glass baking dish, large enough to hold meat in one layer.
Cover and refrigerate.
Marinade meat for at least 30 minutes, The longer you let it sit, the better!
Recipe can be doubled for large quantities of meat.
Dairy Free Naan Bread


Ingredients:
plain flour, sugar, salt, baking powder, soya milk, garlic clove, butter

Directions:
Sift the flour, salt and baking powder in a bowl.
Make a hole in the middle and slowly need the dough for 8-10 minutes.
Put the dough in an oiled bowl and cover it with a damp tea towl. Put in a warm place for 10-15 minutes.
Break the dough into 4 balls.
Heat a baking sheet under the grill.
Roll the balls into teardrop shapes and sprinkle the garlic on and press into the dough.
Put under the grill for 1-2 minutes.
Brush with dairy free spread and serve hot.
Ricotta Onion Pie


Ingredients:
onions, margarine, chives, green onion, eggs, flour, onion powder, salt, ricotta cheese, water, olive oil, butter

Directions:
Preheat oven to 350., Sauté onions until soft and slightly browned., Place in unbaked pie shell., Combine melted butter and crumbs and set aside., Mix all the rest of the ingredients and pour into pie shell., Top with crumb mixture., Bake for 30 minutes.
Cream of Fresh Vegetable Soup (Vegetarian)


Ingredients:
butter, olive oil, garlic cloves, yellow onion, potatoes, water, garlic powder, onion powder, fresh herb, 1% low-fat milk, 2% low-fat milk, cornstarch, cracked pepper

Directions:
Saute garlic, onion and potatoes in butter/olive oil until onions are translucent over medium heat.
Add parsnips and carrots, cook for 3-5 minutes. (Add wine and/or rosemary here if you are going to].
Pour water into pan with preferred stock base and add garlic and onion powder. Add celery. Cook until potatoes are soft.
Add peas.
Add fresh herbs.
Mix milk and cornstarch and add slowly, cook for a few more minutes until hot and thick. (If not thick enough add more cornstarch mixed with cold water].
Add salt and pepper to taste
Serve and enjoy!
Honey Glazed Pork Tenderloin With Fresh Peach Salsa


Ingredients:
fresh cilantro, red onions, honey, extra virgin olive oil, lime, coarse sea salt, fresh ground pepper, extra virgin olive oil, garlic clove, sea salt, fresh ground black pepper, honey, shallots

Directions:
For the salsa:
Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.
For the pork:
Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.
Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.
Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.
Slice the pork and serve with the shallots and salsa.
Zucchini Spaghetti
Category: world-cuisine
By Sarah

Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.

Ingredients:
1 pound ground beef
1 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
1 tablespoon salt, or more to taste
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground thyme
¼ teaspoon red pepper flakes
1 (6 ounce) can tomato paste
3  zucchini, cut into long strands

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce. Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3 servings

Calories: 448.8
Fat: 24.6 g
Saturated fat: 9.4 g
Carbohydrates: 29.4 g
Sugars: 18 g
Dietary fiber: 7.6 g
Protein: 32.1 g
Cholesterol: 92.9 mg
Sodium: 3800.7 mg
Kale and Avocado Smoothies for the Week


Ingredients:
plain yogurt, kale, avocados, strawberries, bananas, stevia

Directions:
Place the yogurt in blender first, then add kale.  If you do not have a powerful blender, I suggest blending the kale and yogurt alone first.  Then add the bananas, berries, stevia, avocados and blend again. Add the ground chia seeds last, as it can thicken quickly.
Divide the bulk smoothies among (1 cup] jam jars, apply a reusable plastic lid if desired.  Sometimes I just freeze them without the lid and then apply a lid during the thaw.
Take 1 smoothie jar out of the freezer the night before.  Stir before sipping.  Enjoy!
Sweet Potato Rolls


Ingredients:
whole wheat flour, all-purpose flour, skim milk powder, orange zest, salt, raisins, currants, quick-rising yeast, sweet potato, margarine, butter, liquid honey, eggs

Directions:
In a large bowl mix together 2 cups of whole wheat flour, all-purpose flour, oat bran, skim milk powder, orange zest, salt, raisins, and yeast.
In a small saucepan, over low heat, heat sweet potatoes, margarine, honey, and potato cooking liquid until hot to the touch.
Stir mixture and eggs into dry ingredients.
Stir in enough remaining whole wheat flour to make a soft dough.
Turn out onto lightly floured surface and knead until smooth and elastic; cover and let rest for 10 minutes.
With a sharp knife, cut dough into 16 equal pieces; shape each into a smooth ball.
Place seam side down on lightly sprayed baking sheet, about 2 inches apart; cover and let rise until doubled in size, about 1 hour.
Bake in preheated 375°F oven for 15 minutes or until golden brown.
Makes 16 rolls.
Navy Bean Soup With Ham and Vegetables


Ingredients:
dried navy beans, ham bone, onion, celery, instant chicken bouillon granules, dried parsley, dried thyme, black pepper, turnips, parsnips, carrot

Directions:
Rinse beans.  In a large sauce pan (6 quart], add beans and 5 cups room temperature water.  Bring to a boil then reduce heat and let simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour. (You can always prepare the beans your way or according to the package].
Drain and rinse the beans.  In the same pot, add 5 cups of fresh water to the beans. Add the pork, onion, celery, chicken bullion, parsley, thyme and black pepper.  Bring to a boil.  Reduce heat to simmer, cover the pot and cook for 1 3/4 hours.
Remove the pork to a plate to cool off.  Add the carrots. Add the rutabaga or turnip or parsnip and simmer covered for 15 minutes or until tender.
While the soup is simmering for the last 15 minutes, cut, pull or chop the pork into course pieces then add it back into the soup and turn off the heat.
Let it rest for as long as you can hold out, then serve with some nice warm bread with butter on it. Yum.