xiaoxl/recipe_data huggingface dataset:
Green Beans and Onions


Ingredients:
sweet onion, garlic clove, dried thyme, vegetable broth, cold water, cornstarch, black pepper, parmesan cheese

Directions:
"In a skillet, combine the frozen green beans, sliced onion, garlic, thyme, and the vegetable broth. Cover and bring to a hard boil. Reduce heat to med-high and continue cooking for around 5 minutes, or until the beans and onions are tender. In a small bowl whisk together the cold water and cornstarch. Add to the skillet and stir until thickened. If desired season with black pepper and garnish with grated parmesan cheese."
Blackened Tilapia with Secret Hobo Spices
Category: seafood
By Six Pack To Go

I found this recipe in the pocket of a sleeping hobo lying by the railroad tracks. Where a hobo gets Tilapia from I have no clue.

Ingredients:
3 tablespoons paprika
1 tablespoon onion powder
1 pinch garlic powder
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon celery seed
1 tablespoon kosher salt, or to taste
1 pound tilapia fillets
1  lemon, cut into wedges
4 slices white bread
1 tablespoon vegetable oil

Directions:
In a small bowl or jar with a lid, make the spice blend. Mix together the paprika, onion powder, garlic powder, white pepper, black pepper, cayenne pepper, oregano, thyme, celery seed and kosher salt. Coat the fish fillets with the spice mixture, and allow to sit at room temperature for no longer than 30 minutes. Heat a heavy skillet over high heat. Add oil, and heat until it is almost smoking. Place the fillets in the pan, and cook for about 3 minutes per side, or until fish is opaque and can be flaked with a fork. Remove from the pan, and place onto slices of white bread. Pour pan juices over them and squeeze lemon juice all over.  Do not underestimate the white bread. It gets quite tasty soaking up all the juices.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 4 servings

Calories: 244.7
Fat: 6.8 g
Saturated fat: 1.2 g
Carbohydrates: 21.5 g
Sugars: 2.3 g
Dietary fiber: 4.6 g
Protein: 26.8 g
Cholesterol: 42 mg
Sodium: 1687.5 mg
KAF Pumpkin Puree


Ingredients:
character(0]

Directions:
Pierce your pumpkin all over with an ice pick or sharp-pointed knife – you want to get into the hollow interior.
Microwave the pumpkin for about 10 minutes. Why? Because it cuts the oven-baking time just about in half. If you don’t have a microwave (or don’t want to use it on your pumpkin], you can skip this step.
Notes: There were reports the stem of the pumpkin caught fire in the microwave, so best to remove the stem, if you’re worried. And, if you’re baking a large pumpkin, cut it into manageable chunks, pieces you can fit onto baking sheets. Skip the microwave step above, and simply bake in a 350°F oven until tender.
Cut the pumpkin in half, and scoop out the seeds, Save the seeds; you can roast and snack on them later.
Place the pumpkin, cut-side down, on a parchment-lined baking sheet. Bake in a preheated 350°F oven for about 45 minutes (for a 5-pound pumpkin], until the pumpkin’s flesh is easily pierced with a fork.
Remove it from the oven, scoop out the flesh, and purée it in a food processor; or simply mash it.
Place it in a sieve, put a plate on top, and weigh it down. Set it over a bowl to catch the juice. Let the purée drain for 30 to 45 minutes, until it’s thick.  Oh, and save the juice if you like, too; you can use it in bread dough, where it adds healthy beta-carotene.
Sauteed Ripe Plantains


Ingredients:
plantains, butter, margarine, whole cloves, cinnamon sticks, brown sugar

Directions:
Peel ripe plantains and ensure the pulp is firm and smells sweet.
Heat butter or margarine (add spices as desired]. Saute in at medium heat until browned about 10 minutes.
Sprinkle with brown sugar, if desired.
Serve immediately as a side dish or dessert.
Brothy Mussel Soup


Ingredients:
garlic cloves, onion, olive oil, parsley, fresh chili pepper, lemon juice, dry white wine, water, tomatoes with juice

Directions:
Heat oil in large saucepan., Add chopped onion, and garlic and cook until clear., Add parsley and chilli and cook for 1-2 minutes., Increase heat and add lemon juice, wine and water and bring to the boil., Add tomatoes., Bring to boil., Add cleaned mussels and cook covered over a moderate heat for about 5 minutes., Discard any mussels that have not opened., Remove the top shell from each mussel., Season with salt and pepper and serve immediately.
Green and Black Macerated Grapes


Ingredients:
green seedless grape, black grapes, lemon, sugar, oranges

Directions:
Wash all of the green grapes after detaching them from stems. Place in a bowl, that will accommodate the remaining ingredients.
Detach the black grapes from the stems and wash those as well. Place on a surface. Cut each in half. Using a paper clip, that has been bent straight, pull out the seeds from each half, using the smallest eye, place each cleaned half in the grape bowl, making sure there are no seeds still attatched.
Add the grated lemon zest, sugar and strain over the orange juice.
Stir well and cover, chilling two or three hours before consumption.
Tangerine Stir-Fried Beef With Onions and Snow Peas


Ingredients:
soy sauce, light brown sugar, tangerine, cornstarch, garlic cloves, fresh ginger, red pepper flakes, onion, snow peas, water

Directions:
Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once.
Sauce: Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl.
Zest-Garlic Mixture: Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes and 1 teaspoon vegetable oil in small bowl.
Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet or wok over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook,without stirring, for 1 minute, then stir and cook until browned,1 to 2 minutes.
Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.
Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking.
Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute.
Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables.
Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.
Claudia's Creamy Polenta


Ingredients:
water, salt, olive oil, yellow cornmeal, parmesan cheese, dry basil, black pepper

Directions:
Place water, salt, and oil in a 2-quart saucepan and bring to boiling., Gradually whisk in the cornmeal., Boil gently, stirring constantly, for 3 minutes., Stir in the Parmesan,basil  and pepper., Makes 4 servings.
Black-Eyed Pea Hummus


Ingredients:
garlic clove, black-eyed peas, olive oil, salt, fresh ground black pepper, tahini

Directions:
Add garlic to a food processor; process to chop.  Add the black-eyed peas, lemon juice, oil, salt and pepper to taste; process until smooth. Add tahini with the processor running; process until all ingredients come together.
Adjust seasonings.  If too thick, add additional lemon juice or oil.
Spanish Fried Eggs With Potatoes and Chorizo (Huevos Fritos Con


Ingredients:
eggs, olive oil, potatoes, onion, chorizo sausage, parsley

Directions:
Peel the potatoes and slice thinly.
Heat the oil and fry the potatoes, adding the onions and parsley.
When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!
Crabbies (Paula Deen)


Ingredients:
mayonnaise, garlic powder, butter, cayenne pepper, English muffins, fresh parsley, salt

Directions:
Preheat oven to 425°F.
In large bowl, combine all ingredients except bread and parsley.
Spread mixture over bread rounds.
Score each round into quarters and place on parchment-covered or greased baking sheet.
Bake until topping is heated through and golden brown, about 10-15 minutes.
Sprinkle with chopped fresh parsley and serve hot.
Falafel With Tahini Sauce


Ingredients:
cumin seed, fenugreek seeds, chickpeas, garlic cloves, matzo meal, flat leaf parsley, baking powder, egg, salt, fresh ground black pepper, tahini, garlic clove, cumin seed, fennel seed, salt, lemon, red chili powder, cayenne, water

Directions:
Falafel: Grind the first four spices in a spice grinder or moprtar and pestle. Place the ground spices in the workbowl of a food processor along with the chickpeas, onion, and garlic. Pulse several times to mince the contents.
Add the sesame seeds, matzo meal, parsley, and baking powder and pulse until evenly mixed, being careful not to puree the mixture.
Beat the egg in a large bowl, add the chickpea mixture, salt, and pepper and mix well. Chill at least 15 minutes.
Form 16 balls of the chilled chickpea mixture and place on a parchment-lined baking sheet, flattening each ball slightly.
Heat the oil to 360 degrees in a large heavy pot and fry the falafel until golden, turning at least once. This should take 2 or 3 minutes. Drain well before serving, hot, with the tahini sauce and lemon wedges.
Tahini Sauce ( makes about 1/2 cup]:Combine all ingredients except water in the workbowl of a food processor and pulse until smooth. Add the water slowly with the motor running until it forms a creamy sauce.
Simple Salsa


Ingredients:
yellow onions, green onions, fresh cilantro, whole tomatoes, limes, kosher salt, black pepper, garlic powder

Directions:
Stem the jalapenos, and add to a couple of quarts of boiling water.  Bring back to a boil and cook for 10 minutes.
Meanwhile, coarsely chop the yellow and green onions and the cilantro and toss together in a bowl to mix.
In a food processor (I have a 10 or 12 cup model], empty 1 can of tomatoes with their juice, 1/4 of the onion and cilantro mixture, 2-3 jalapenos, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.  Take it for a spin until it's chopped fairly fine, about 15-20 seconds.  Pour it all in a big bowl.  Note: If you are using regular salt instead of kosher salt, you will want to reduce the salt amount to about 1 teaspoon.  This is because regular salt has much smaller granules than kosher salt.  In any case, the first time, you may want to go easy on the salt and then add it at the end.
Repeat step 3 until all of the tomatoes and onions are chopped and in the big bowl.
Roll the limes to loosen the juice, cut them in half and squeeze the juice into the salsa.  Mix.
If possible, chill the salsa overnight.  The flavors will blend nicely, and the texture becomes just a little bit firmer.
Caribbean Martini


Ingredients:
"vanilla vodka"

Directions:
To a cocktail shaker filled with ice, add pineapple juice, coconut rum, vanilla vodka, and grenadine; shake vigorously.
Strain into a chilled martini glass; garnish with an orange wedge.
Oatmeal-Almond Pancakes, Diabetic Friendly


Ingredients:
unbleached all-purpose flour, Splenda sugar substitute, baking powder, salt, soymilk, vanilla, eggs, cider, white wine vinegar

Directions:
Whisk together flour, oats, Splenda, baking powder and salt in a large bowl.
In another bowl, whisk together soy milk, 3 tablespoons oil, eggs, almond extract and vinegar.
Add wet ingredients to dry ones and whisk just until mixed.
Fold in almonds.
Use some remaining oil to lightly grease a large skillet or griddle pan, and heat over medium heat. Ladle 1/4 cup batter for each pancake.
Brown each cake on both sides, flipping once, and using more oil as necessary.
Serve.
Sausage Stuffing


Ingredients:
onions, celery, paprika, garlic, chicken broth

Directions:
Melt butter in large skillet over high heat.
Add onions and celery.
Saute until onions are dark brown but not burned, about 10 to 12 minutes.
Add sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently.
Add paprika and minced garlic and cook approximately 3 minutes over medium heat, stirring occasionally.
Stir in broth and bring to simmer.
Continue cooking until water evaporates and oil rises to top, about 10 minutes.
Stir in toasted bread crumbs and mix well.
Add more bread crumbs if mixture is too moist.
Pork Chops With Bananas and Bacon (Antigua and Barbuda)


Ingredients:
cumin, butter, bananas, bacon, beer

Directions:
Combine the butter with the cumin, salt and pepper. Rub the pork chops all over with the mixture.
Now put the pork chops on the grill and cook them over medium heat for about 7 and a half minutes per side.
Cook the bacon in a frying pan for just a couple of minutes, long enough for some of the fat to render. Remove and let cool.
Cut the bananas into chunks sprinkle them with lemon juice. Wrap the bacon around each chunk. Skewer each wrapped piece through the overlap in the bacon.
After the chops have been cooking for about 15 minutes, turn the heat down to medium low and put the bacon and bananas on the grill. Use a meat thermometer to make sure the chops aren't cooking too fast.
Continue to turn the chops and the bacon/banana skewers. At this point you can also start basting the chops with beer.
When the chops and bacon are thoroughly cooked, remove from the grill and serve.
Paleo Baked Eggs in Avocado
Category: breakfast-and-brunch
By NYJEN

The contrast between the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it's also very healthy and satisfying.

Ingredients:
2 small eggs
1  avocado, halved and pitted
2 slices cooked bacon, crumbled
2 teaspoons chopped fresh chives, or to taste
1 pinch dried parsley, or to taste
1 pinch sea salt and ground black pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Crack the eggs into a bowl, being careful to keep the yolks intact. Arrange avocado halves in a baking dish, resting them along the edge so avocado won't tip over. Gently spoon 1 egg yolk into the avocado hole. Continue spooning egg white into the hole until full. Repeat with remaining egg yolk, egg white, and avocado. Season each filled avocado with chives, parsley, sea salt, and pepper. Gently place baking dish in the preheated oven and bake until eggs are cooked, about 15 minutes. Sprinkle bacon over avocado.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 280.3
Fat: 23.5 g
Saturated fat: 4.9 g
Carbohydrates: 9.3 g
Sugars: 1 g
Dietary fiber: 6.9 g
Protein: 11.3 g
Cholesterol: 150.8 mg
Sodium: 498.3 mg
Greek Orzo Salad


Ingredients:
orzo pasta, roma tomato, cucumber, kalamata olive, red onion, feta cheese, Italian parsley, extra virgin olive oil, lemon juice

Directions:
-Put a large pot on to boil. Once it reaches a boil, salt the water generously.
-While you're waiting for the water to boil; chop your vegetables and parsley, crumble your Feta (unless you bought it pre-crumbled, I do], and juice your lemons. (You could also do this beforehand but I'm a huge multitasker].
-Boil the orzo for 5-7 minutes, make sure to pay attention to it's doneness because if you overcook it the salad won't have the correct texture.
-Once the orzo is soft all the way through, shock it in ice-water, drain and put in a large mixing bowl.
-Add the extra virgin olive oil and immediately stir it in well so the orzo doesn't stick to itself.
-Add all of the vegetables, feta cheese, lemon juice (sparingly at first, make sure you don't make it too lemony; you can add more later!], parsley and a dash or salt and pepper. Stir well to combine everything evenly.
-Put the salad into a sealable container or cover the top of your bowl with plastic wrap. Place in the refrigerator and let sit for at least an hour!
-This should stay good for 3-5 days! Enjoy!
Apple Pie Bars


Ingredients:
all-purpose flour, salt, baking powder, shortening, lemon juice, water, apples, sugar, all-purpose flour, ground cinnamon, ground nutmeg, confectioners' sugar, milk, lemon juice

Directions:
In a large bowl, combine flour, salt and baking powder.
Cut in shortening until mixture resembles coarse crumbs.
In a small bowl whisk egg yolks, lemon juice and water, gradually add to flour mixture,tossing with a fork until dough forms a ball.
Divide in half.
Chill for 30 minutes.
Roll out on portion of dough between 2 large sheets of waxed paper into a 17x12 inch rectangle.
Transfer to an ungreased 15 x 10 x 1 inch baking pan.
Press pastry onto the bottom and up the sides of pan,trim pastry even with top edge.
In a bowl, toss the apples, sugar, flour, cinnamon and nutmeg, spread over crust.
Roll out remaining pastry to rift top of pan, place over filling.
Trim edges, brush edges between pastry with water or milk, pinch to seal.
Cut slits in top.
Bake at 375F for 45-50 minutes or until golden brown.
Cool on a wire rack.
Combine glaze ingredients until smooth.
Drizzle over bars before cutting.
Makes about 2 dozen.
Pizza With Kidney Beans and Feta


Ingredients:
whole wheat flour, water, carrot, kidney beans, green onions, feta, tomato paste, garlic cloves, olive oil

Directions:
Preheat oven to 475.
Fry the garlic in the olive oil until it is just soft. Add the tomato paste, stir 20 seconds, then add water until you have a thick sauce (it's just a smallish amount - don't worry]. Add salt and pepper. Turn heat to low and let "simmer" (or stay hot] while you prepare the rest. Stir it once in a while if you want. It should smell good!
Follow the instructions on the pizza yeast package. The bread does not need to rise, so this part shouldn't take too long.
Press dough into one regular pizza pan.
Prepare vegetables and rinse beans.
Spread tomato sauce on dough, leaving a rim around the edge for the "crust".
Sprinkle vegetables and beans over the sauce. Crumble the feta over everything last.
Bake on lowest rack for 12-15 minutes. Enjoy!
Mulberry Cream Pie


Ingredients:
sugar, evaporated milk, flour, eggs, vanilla, banana

Directions:
Preheat your oven to 425.
Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid.
In a bowl, mix flour and sugar.
Slowly stir in evaporated milk until smooth.
Whisk in eggs and vanilla until blended.
fold in 1 cup of the mulberry liquid.
Slice the bananas into thin rounds to cover the bottom of the pie.
pour custard mixture over top. Bananas will float to the surface.
Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 45 minutes or until custard has set. Let cool completely before cutting.
Optimally served cold, topped with fresh whipped cream.
Chai-Spice Sugar Cookies(ATK)


Ingredients:
unbleached all-purpose flour, baking soda, baking powder, table salt, sugar, ground cinnamon, ground ginger, ground cardamom, ground cloves, ground black pepper, cream cheese, unsalted butter, egg, milk, vanilla extract, sugar

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
2. Combine 1 1/2 cups sugar, cinnamon, ginger, cardamom, cloves, and black pepper in large bowl; add cream cheese. Place remaining 1/3 cup sugar in shallow baking dish or pie plate and set aside. Pour warm butter over sugar and cream cheese and whisk to combine. (Some small lumps of cream cheese will remain but will smooth out later.] Whisk in oil until incorporated. Add egg, milk, and vanilla; continue to whisk until smooth. Add flour mixture and mix with rubber spatula until soft homogenous dough forms.
3. Divide dough into 24 equal pieces about 2 tablespoons each. Using hands, roll dough into balls. Working in batches, roll balls in sugar to coat and set on prepared baking sheet, 12 dough balls per sheet. Using bottom of drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops of cookies evenly with 4 teaspoons remaining sugar (2 teaspoons per tray], discarding any remaining sugar.
4. Bake, one tray at a time, until edges are set and beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes. Cool cookies on baking sheets for 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Stir-Fried Pork With Sweet and Sour Sauce


Ingredients:
cornstarch, salt, soy sauce, sugar, white pepper, carrot, green pepper, green onions, cornstarch, cold water, garlic clove, chicken broth, pineapple chunks, sugar, white vinegar, dark soy sauce

Directions:
Trim fat from pork; cut pork into slices, 2 X 1 x 1/8 inch.
Toss pork, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce, 1/2 teaspoon sugar and the white pepper in glass or plastic bowl.
Cover and refrigerate 20 minutes.
Cut carrot diagonally into thin slices.
Cut green pepper into 1-inch pieces.
Cut green onions into 2-inch pieces.
Mix 1 tablespoon cornstarch and the water.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add vegetable oil; rotate wok to coat side.
Add garlic; stir-fry until light brown.
Add pork; stir-fry until no longer pink.
Stir in carrot and chicken broth.
Cover and cook over high heat 1 minute.
Stir in pineapple.
Mix 1/4 cup sugar, the vinegar and 1 tablespoon soy sauce; stir into pork mixture.
Heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds.
Add green pepper and green onions; cook and stir 30 seconds.
Microwave Reheat Directions: Prepare Stir-fried Pork with Sweet and Sour Sauce as directed except - omit green pepper and green onions; cover and refrigerate no longer than 24 hours.
Just before serving, prepare green pepper and green onions.
Cover pork mixture tightly and microwave on microwave-proof platter or bowl on high (100%] power 4 minutes; stir in green pepper and green onions.
Cover and microwave until hot, about 4 minutes longer.
Let stand covered 2 minutes.
Cheese It Chicken Fingers


Ingredients:
boneless skinless chicken breasts, sour cream, butter

Directions:
Put the sour cream into a large bowl., Add the chicken strips and mix well to coat with the sour cream., Roll the chicken strips in the crushed Cheese Its. Coat them well., Place the strips on a baking sheet with a rim and drizzle the butter over them., Bake in a 350F degree oven for 25-30 minutes.
British Bread Pudding
Category: desserts
By ANNE FAIRPO

Bread pudding - the English variety, not to be confused with 'bread and butter pudding' - this is more like a spiced cake than a dessert.

Ingredients:
6 ¼ cups cubed whole wheat bread
1 ¼ cups milk
1  egg, beaten
⅓ cup butter, softened
¾ cup raisins
¼ cup dried mixed fruit
½ cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a  9-inch square baking pan. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9-inch pan

Calories: 204
Fat: 7.2 g
Saturated fat: 4.1 g
Carbohydrates: 31.5 g
Sugars: 17.8 g
Dietary fiber: 2.5 g
Protein: 5.1 g
Cholesterol: 31.1 mg
Sodium: 174.1 mg