xiaoxl/recipe_data huggingface dataset:
Cherry Tomato Salad
Category: salad
By Keren

This recipe was passed on by a friend and has been passed on to many more friends. It is a colorful and delicious salad served in a self made vinaigrette. Always an excellent choice when entertaining for dinner.

Ingredients:
40  cherry tomatoes, halved
1 cup pitted and sliced green olives
1 (6 ounce) can black olives, drained and sliced
2  green onions, minced
3 ounces pine nuts
½ cup olive oil
2 tablespoons red wine vinegar
1 tablespoon white sugar
1 teaspoon dried oregano
salt and pepper to taste

Directions:
In a big bowl, combine cherry tomatoes, green olives, back olives, and spring onion. In a dry skillet, toast pine nuts over medium heat until golden brown, turning frequently.  Stir into tomato mixture. In a small bowl, mix together olive oil, red wine vinegar, sugar, and oregano.  Season to taste with salt and pepper.  Pour over salad, and gently stir to coat.  Chill for 1 hour.

Prep time: 15 mins
Cook time: 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 341
Fat: 32.2 g
Saturated fat: 4.5 g
Carbohydrates: 12.6 g
Sugars: 2.8 g
Dietary fiber: 3.3 g
Protein: 5.1 g
Sodium: 939.9 mg
Roasted Acorn Squash Soup With Rosemary and Garlic


Ingredients:
olive oil, garlic cloves, fresh rosemary, dried thyme, kosher salt, acorn squash, broth, milk, fresh ground pepper, gruyere cheese

Directions:
If you don't have any pre-roasted Thanksgiving leftovers --
Halve and scoop out the innards of 2 medium to large Acorn Squash.  Roast them, cut side down in a 400 degree oven for about 45min or until tender when pierced with a fork.  Remove from oven and allow to cool.  When cool scoop out flesh and set aside.
Heat the ghee or oil in a deep sauce pan on medium heat.  When warm add the onions, 4 cloves of garlic, rosemary, thyme, and salt.
Cook gently until the onions are translucent and just beginning to caramelize(about 8-10 minutes].
At this stage add your scooped out squash and gently mash it with a wooden spoon until it is soft and broken up and entirely incorporated with the onion, garlic and herbs.
Cook this mixture over medium heat for about 5 minutes or until squash is bubbling.  Add the other two cloves of garlic, the broth and the milk.
Gently mix all.  If it is too thick add a little more milk and adjust seasonings.
Allow this to gently simmer for about 5-8 minutes.
Turn off the heat.
Puree approximately half of the soup in a blender until smooth and add back to the pot.  Mix thouroughly.
Serve piping hot with little cubes of gruyere scattered over the top.
Southern Fried Smothered Cabbage
Category: side-dish
By Linda T.

I created this recipe because raising a family isn't cheap and cabbage is. To make this a one-dish meal, substitute the bacon with a pound of coined Polish sausage or kielbasa.

Ingredients:
4 strips bacon, cut into 1-inch pieces, or more to taste
1 medium head cabbage - cored, cut into eighths, and sliced
2 cups water
½ teaspoon cayenne pepper
salt to taste
1 packet sugar substitute (such as Equal®)  (Optional)

Directions:
Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes. Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 216.9
Fat: 8.3 g
Saturated fat: 2.7 g
Carbohydrates: 26.9 g
Sugars: 14.6 g
Dietary fiber: 11.5 g
Protein: 13.2 g
Cholesterol: 20.4 mg
Sodium: 594 mg
Fruit De Light Dessert


Ingredients:
"water"

Directions:
Dissolve jelly in 200mls boiled water., Pour into food processor/blender with apricots and puree together., Add in yoghurt, blend till mixed., Pour into dessert dishes, chill until set.
Sweet Bread Strata
Category: breakfast-and-brunch
By toastyfrenchy

A simple strata made with Hawaiian sweet bread. You can easily alter the fillings: substitute sausage for the bacon, use different cheeses, add some mushrooms, etc. Let your imagination be your guide!

Ingredients:
6  Hawaiian bread rolls (such as King's®)
½ cup shredded Swiss cheese, divided
½ cup shredded Cheddar cheese, divided
3 slices cooked bacon, diced, divided
4  green onions, diced, divided
3  eggs
⅔ cup half-and-half
½ cup skim milk
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut each roll into 8 cubes. Spread onto a baking sheet in a single layer. Bake in the preheated oven until toasted, about 10 minutes. Layer toasted bread cubes in a 1 1/2-quart baking pan. Sprinkle 1/4 cup Swiss cheese, 1/4 cup Cheddar cheese, 1/2 the bacon, and 2 green onions on top of the bread. Shake to settle the toppings into the bread. Beat eggs together with half-and-half, milk, salt, and pepper in a bowl. Pour over the bread cubes, pressing cubes down into the mixture. Sprinkle the remaining Swiss cheese, Cheddar cheese, bacon, green onions, and Parmesan cheese on top. Bake in the preheated oven until strata is hot in the center, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 baking pan

Calories: 322.6
Fat: 8.8 g
Saturated fat: 7.9 g
Carbohydrates: 34.3 g
Sugars: 1.2 g
Dietary fiber: 1.7 g
Protein: 18.2 g
Cholesterol: 122.2 mg
Sodium: 295.7 mg
Chicken Croquettes With Roasted Pepper Sauce


Ingredients:
milk, egg, green onions, fresh parsley, parmesan cheese, capers, fresh parsley, olive oil

Directions:
To Make The Croquettes:
Either finely chop the chicken pieces, parsley and onions, or place in a food processor and pulse.
Tear the slice of bread into pieces and place in a bowl.
Pour the milk over the bread, and let sit a minute or two.
Squeeze the bread of excess milk and place the bread in with the chicken mixture.
Add the remaining ingredients except the bread crumbs, and using your hands mix very well. If the mixture is too soft to form into croquettes, refrigerate one hour.
Shape the croquettes into 3 inch discs or tubes, and roll in the bread crumbs.
Bake in a preheated oven at 375 degrees F. for about 20 to 30 minutes or until they are cooked through and golden brown in color.
To Make The Sauce:.
Place all the sauce ingredients  except the olive oil in a food processor.
Pulse a few times until you have a finely chopped mixture.
Do not blend!
Add half the olive oil and pulse.
Check the consistancy of the sauce. It should be thick, but still be loose.
Add the rest of the oil if needed.
Serve the croquettes on individual plates with a spoonful of sauce mixture on top or in a small dish on the side.
Chef John's Cheese Blintzes
Category: breakfast-and-brunch
By Chef John

If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.

Ingredients:
3  large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1  lemon, zested
1  large egg
2 tablespoons confectioners' sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners' sugar, or as needed for dusting

Directions:
Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes. Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate. Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes. Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish. Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz. Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish. Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 10 or 12 blintzes

Calories: 452.1
Fat: 26.9 g
Saturated fat: 12.9 g
Carbohydrates: 33.2 g
Sugars: 9.9 g
Dietary fiber: 0.8 g
Protein: 19.4 g
Cholesterol: 207.2 mg
Sodium: 517.8 mg
Tex–mex Black Bean Burgers


Ingredients:
tomatoes, cucumber, green onions, oregano, lime juice, olive oil, lettuce, onion, garlic clove, corn, black beans, ground turkey, egg, paprika, chili powder

Directions:
Combine all topping ingredients in a bowl and set aside.
Heat grill on medium.
In a large bowl, combine all burger ingredients and mix until just combined. Do not over mix.
Divide mixture evenly into four and make patties approx 1 to 1 ½ inch in thickness. Grill burgers 5 to 7 minutes each side or until the internal temperature reaches 170ºF (77ºC].
Spread some guacamole on the bottom half of each bun, top with shredded lettuce, the Tex–Mex burger and a few spoonfuls of the tomato topping mixture. Enjoy.
Apple Cream Dream Sandwich


Ingredients:
cream cheese, apples, raisins, pecans, celery

Directions:
Toast bread lightly first (if desired, I usually do not]; Spread bread slices with cream cheese.
Place apple slices on top of the cream cheese on one of the toast slices.
Sprinkle raisins, pecans, celery, and cheese to taste on the other piece of toast, pressing a little so these items stick to the cream cheese a bit.
Put sandwich together, securing with a toothpick.
Scalloped Potatoes With Smoked Turkey


Ingredients:
garlic clove, baking potatoes, parmesan cheese, parmesan cheese, flour, chicken broth, sour cream

Directions:
Preheat the oven to 400. Rub a 9 inch glass baking dish with garlic. Discard the garlic.
Dividing evenly, make alternating layers of potatoes, turkey, ¼ cup of the Parmesan, the flour and salt and pepper.
In a medium bowl, whisk together the broth and sour cream. Pour the mixture over the potatoes. Sprinkle the top with the remaining Parmesan.
Cover with foil, and bake for 45 minutes. Uncover and bake for 15 minutes longer or until the potatoes are tender.
White Bean Olive Salad


Ingredients:
lemon juice, olive oil, Dijon mustard, cannellini beans, red onion, kalamata olive

Directions:
Whisk in a large bowl,  olive oil, lemon juice and Dijon mustard., Add salt and pepper to taste., Add beans, onions and olives and toss to combine.
Fral's Caprese Sandwich on Grilled Ciabatta Bread


Ingredients:
prepared mayonnaise, garlic cloves, mustard, eggplant, canola oil, red bell peppers, fresh mozzarella cheese, fresh basil leaf, baby arugula

Directions:
Combine the mayonnaise, peppercorn mustard (or any spicy mustard] and garlic in a small bowl and season with salt and pepper, to taste.  Refrigerate to let the flavors meld while you work on the rest of the sandwich.
Heat a grill to high.
Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side, basting with the balsamic on both sides. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a tightly closed paper bag and let steam for 10 minutes. Remove the skin and the seeds and cut the peppers into strips and set aside.
When ready to assemble, slice the bread in half lengthwise and put in the toaster oven, cut side up, and toast until a light brown color appears it crisps up slightly.  Spread the bread with the mayonnaise mixture on both sides and top the bottom half with eggplant, then arugula, then the peppers and then the cheese.  Return this half to the toaster oven to melt the cheese, remove and add the basil then cover with the top of the bread, slice and serve.
Shrimp Jambalaya
Category: soups-stews-and-chili
By ANGIEQ

Something for that day you just don't really want to cook but want to use a slow cooker.

Ingredients:
1 pound boneless, skinless chicken thighs, cut into 2-inch pieces
2 stalks celery, thinly sliced
1 medium green bell pepper, cut into 1 inch pieces
1  medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, with liquid
1 tablespoon white sugar
½ teaspoon salt
½ teaspoon dried Italian seasoning
¼ teaspoon cayenne pepper
1  bay leaf
1 cup uncooked orzo pasta
1 pound cooked shrimp, peeled and deveined

Directions:
In a slow cooker, mix chicken, celery, green bell pepper, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper, and bay leaf. Cover, and cook on Low 7 to 9 hours. Remove bay leaf from the chicken mixture, and stir in orzo. Increase heat to High. Cook 15 minutes, until orzo is tender. Stir in shrimp, and cook 2 minutes, until shrimp are heated through.

Prep time: 40 mins
Cook time: 9 hrs 20 mins
Total time: 10 hrs
Yields: 8 servings

Calories: 270.4
Fat: 5 g
Saturated fat: 1.4 g
Carbohydrates: 30 g
Sugars: 3.7 g
Dietary fiber: 3.4 g
Protein: 26.8 g
Cholesterol: 144.9 mg
Sodium: 440.7 mg
Deluxe Coleslaw


Ingredients:
mayonnaise, milk, lemon juice, white vinegar, brown sugar, salt, pepper, paprika, onions, cabbage, green pepper, carrot

Directions:
In a large bowl, whisk together mayo, milk, lemon juice, sugar, salt, pepper and paprika until well blended.
Add the shredded cabbage and carrot, pepper and onion.
Gently toss together.
Cover and refrigerate at LEAST 1 hour for flavours to combine.
Homemade Gluten-Free Gnocchi
Category: main-dish
By Buckwheat Queen

There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat. Surplus baked potatoes became gnocchi because they have very little moisture (the secret to firm gnocchi) and they have a roasted potato flavor, taking your dish one step farther.

Ingredients:
1 ½ pounds potatoes
1  egg at room temperature, lightly beaten
⅓ cup potato starch
1 tablespoon sweet rice flour
½ teaspoon fine salt
2 tablespoons rice flour, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet. Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes. Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well. Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter. Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough. Shake off any excess rice flour and let gnocchi rest, about 5 minutes. Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.

Prep time: 30 mins
Cook time: 56 mins
Total time: 1 hr 41 mins
Yields: 8 servings

Calories: 107
Fat: 0.8 g
Saturated fat: 0.2 g
Carbohydrates: 22.6 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 2.8 g
Cholesterol: 23.3 mg
Sodium: 159.6 mg
Sweet & Sour Hawaiian Meatballs


Ingredients:
ground beef, evaporated milk, seasoning salt, flour, shortening, pineapple chunks, cornstarch, vinegar, lemon juice, soy sauce, brown sugar, green pepper, pimientos

Directions:
Combine the first four ingredients, mix well, but lightly.
Shape into meatballs--about 36 (may be frozen at this point and thawed as needed].
Roll meat ball in flour and brown in the shortening.
Place in a casserole dish and cover with the sweet and sour sauce.
SWEET AND SOUR SAUCE.
Drain pineapple (set aside]- reserve juice.
Add water to the juice to make 1 cup liquid.
In a pot over medium heat, blend cornstarch in the juice, then add vinegar, lemon juice, brown sugar, and soy sauce, cook until clear.
Add the pineapple, green pepper, and pimento.
Pour over the meatballs and bake at 350°F for 30 minutes.
Korean Wings


Ingredients:
chicken wings, soy sauce, dry sherry, sugar, garlic cloves, fresh ginger, sesame seeds, pepper

Directions:
Mix all the ingredients but chicken into a large glass bowl or baking pan.
Add wings, stir and marinate at least 4 hours in the refrigerator (have at room temperature for 1/2 an hour before proceeding with recipe].
Drain and reserve marinade.
Start BBQ or preheat broiler.
BBQ or grill wings until brown, about 15-20 minutes.
Turn after 10 minutes and baste with marinade.
Sweet Potato Pound Cake
Category: desserts
By ANNE MCCULLOUGH

A light-tasting, fine-textured cake. Excellent for the holiday season.

Ingredients:
1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 teaspoon vanilla extract
4  eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup sifted confectioners' sugar
5 teaspoons orange juice
2 tablespoons grated orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside. In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined. Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate. To make the glaze:  in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs
Yields: 1 10-inch tube cake

Calories: 409.2
Fat: 14.9 g
Saturated fat: 8.9 g
Carbohydrates: 64.8 g
Sugars: 39.6 g
Dietary fiber: 1.9 g
Protein: 5.3 g
Cholesterol: 88 mg
Sodium: 280.5 mg
Sinigang na Bangus (Filipino Milkfish in Tamarind Broth)
Category: world-cuisine
By Menewdewonhall

In this Filipino fish recipe, bangus (milkfish) is stewed in a flavorful, slightly sour tamarind broth with lots of vegetables, an all-time favorite.

Ingredients:
5 cups water
2  onions, sliced
2  tomatoes, sliced
1 pound milkfish (bangus), cut into 5 pieces
2 small eggplants, sliced 1/8-inch thick
1 cup fresh green beans, cut into 1-inch pieces
2  white radishes (labanos), sliced
5 pods okra, sliced
3  small green chile peppers
1 cup watercress (kangkong) leaves and stems
½ cup tamarind powder
1 pinch salt to taste

Directions:
Pour water into a pot. Add onions and tomatoes, cover, and bring to a boil. Add milkfish, eggplants, beans, radishes, okra, and green chile peppers. Boil for 5 minutes. Stir in watercress and tamarind powder. Cover, reduce heat, and season with salt. Boil for 5 minutes until fish is cooked through.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 5 servings

Calories: 291.3
Fat: 6.8 g
Saturated fat: 0.2 g
Carbohydrates: 38.1 g
Sugars: 10.3 g
Dietary fiber: 9.4 g
Protein: 23.2 g
Cholesterol: 47.4 mg
Sodium: 126.2 mg
Summer Time Easy Courgette - Zucchini Carpaccio


Ingredients:
courgettes, parmesan cheese, pine nuts, olive oil, hazelnut oil, pitted black olives, fresh parsley

Directions:
Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.
Pour the both types of oil evenly over the courgettes. Thinly slice the parmesan into shavings and spread over the courgettes. Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.
Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.
TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.
When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.
Peanut Butter Fingers  (Diabetic)


Ingredients:
flour, baking soda, baking powder, salt, solid shortening, peanut butter, brown sugar substitute, sugar substitute, egg

Directions:
Sift together flour, baking soda, baking powder and salt.
Beat shortening and peanut butter til creamy.
Add orange rind, sugar substitutes and egg to creamed mixture.
Beat til light and fluffy.
Add flour mixture, stirring to blend well.
Shape level tablespoonfuls into 2 inch fingers and place on ungreased cookie sheet.
Bake 350F 12-15 minutes.
or MICROWAVE:
place 6-8 fingers on waxed paper and bake on low for 5-6 minutes.
Corn and Ham Soup


Ingredients:
canola oil, onion, potato, ham, water, whole kernel corn, milk, heavy cream, unsalted butter, salt

Directions:
Heat oil a little over medium heat. Sauté onion until transparent.
Carefully add potato, ham and water until water just covers ingredients. Increase heat to high and bring to boil.
Reduce heat to medium and cook until potato becomes soft, about 5 minutes.
Stir in cream style corn, whole kernel corn and milk. Cook until it turns steamy hot but not boiled.
Stir in heavy cream and butter. Reduce heat to low and cook until soup turns thick, about 5 minutes.
Stir in salt. Add some black pepper in soup bowl if desire.
Prickly Pear Margarita


Ingredients:
sugar, hot water, fresh lemon juice, fresh lime juice, triple sec, lime wedges

Directions:
1. Mix sugar and hot water until sugar dissolves. Add lemon and lime juice, then stir.
2. Add tequila, triple sec, and prickly pear syrup. Mix thoroughly and chill for one hour.
3. Blend w/ice until frothy. Garnish w/wedges.