xiaoxl/recipe_data huggingface dataset:
Italian Meatball Soup


Ingredients:
carrots, celery, onion, tomato paste, garlic cloves, crushed tomatoes in puree, beef broth, water, salt, fresh coarse ground black pepper, olive oil

Directions:
Peel carrots with vegetable peeler. Finely chop carrots, celery and onions.
Lightly spray pot(4qt] with oil and add carrots, celery and onion. Cook over medium heat 4-5 minutes or until vegetables begin to brown, stirring occasionally.
Push vegetables to one side of pot. Add tomato paste; cook and stir 1-2 minutes or until paste begins to caramelize.
Add pressed garlic and seasoning; mix well. Stir in tomatoes; broth and water; bring to a simmer.
Cut meatballs in half; add to soup. Simmer an additional 10-12 minutes; season to taste with salt and black pepper. Serve hot and garnish with Ciabatta Croutons.
Ciabatta Croutons:
Pre heat Oven to 425 degrees. Slice loaf into 1 inch cubes. Toss cubes with olive oil and arrange in an even layer on pan. Bake 12-14minutes or until golden brown.
Stuffed Cuban Pork Tenderloin


Ingredients:
Dijon mustard, fresh cilantro, cheese slices, bread and butter pickles, salt, black pepper

Directions:
Preheat grill to medium-high heat.
Cut a lengthwise slit down the center of the tenderloin two-thirds through the meat.
Open halves, laying tenderloin flat.
Place tenderloin between 2 sheets of plastic wrap.
Pound to 1/2 inch thickness using a meat mallet, or heavy skillet.
Spread Dijon mustard evenly over pork; sprinkle with cilantro.
Arrange Swiss cheese slices and bread and butter pickles over pork in a single layer.
Roll up, starting with the long side, and secure pork at 1 inch intervals with twine.
Sprinkle evenly with salt and pepper.
Place the pork on a grill coated with cooking spray,.
Grill for 22 minutes, or until a thermometer reaches 155 degrees Fahrenheit internally, turning after 11 minutes.
Remove from grill.
Let stand covered for 5 minutes.
Cut into 12 slices.
Pork and Bean Salad


Ingredients:
eggs, pickle, onion, mustard, mayonnaise

Directions:
Drain beans., Mix ingredients together and chill., This dish is best when cold.
Eggless Egg Free Tapioca Pudding


Ingredients:
minute tapioca, milk, white sugar, cornstarch, water, pure vanilla extract

Directions:
Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.
Combine cornstarch & water in a small bowl.
Bring to a slow boil over medium high heat, stirring constantly.
Once bubbling, add cornstarch mixture and continue boiling for 1 minute.
Remove from heat and add vanilla.
Stir & allow to cool.
Makes 6 1/2 cup servings.
Smoked Ham Pie - Swedish Quiche (Skinkpaj)


Ingredients:
smoked ham, sour cream, gruyere cheese, nutmeg

Directions:
Press pastry dough into baking pan., Set oven to 350°F, Combine egg yolks, sour cream, ham, and cheese. Pour over dough, like a pizza., Bake at 350°F for 40-60 minutes, depends on oven as they vary.
Thyme Roasted Potatoes


Ingredients:
tiny new potatoes, fresh thyme leaves, garlic, extra virgin olive oil

Directions:
Preheat oven to 450°F and place a backing pan on rack in lower third.
Toss together all ingredients in a bowl; season with salt and pepper.
Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes].
Korean Marinade
Category: side-dish
By Curlie

This is a great marinade for beef short ribs, chicken, or steak. Serve with steamed rice, beer, and kim chee.

Ingredients:
6 tablespoons soy sauce
3 tablespoons white sugar
2 tablespoons sesame oil
1  green onion, chopped
1 clove garlic, minced
2 tablespoons toasted sesame seeds
1 tablespoon all-purpose flour
1 pinch ground black pepper

Directions:
In a medium bowl, mix together the soy sauce, sugar, sesame oil, green onion, garlic, toasted sesame seeds, flour, and pepper. Place meat in the marinade, cover, and refrigerate for 30 minutes, or overnight.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 /4 cup

Calories: 96.6
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 9.6 g
Sugars: 6.6 g
Dietary fiber: 0.6 g
Protein: 1.8 g
Sodium: 902.8 mg
White Christmas


Ingredients:
sultana, currants, raisins, icing sugar, powdered milk, kremelta, vanilla essence

Directions:
Mix dry ingredients in a bowl.
Melt kremelta and pour over dry mix; mix well.
Press into a flat, lightly greased, baking tin and cut before too hard.
Refrigerate.
Easy Vegetable Lasagna
Category: trusted-brands-recipes-and-tips
By Cans Get You Cooking®

Prevent food waste by cooking with canned foods like canned spinach – perfectly portioned for recipes and nearly half the cost of fresh and frozen!

Ingredients:
12 each no-boil lasagna noodles
1 (28 ounce) can crushed tomatoes
1 large garlic clove, crushed
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) container ricotta cheese
1  large egg
1 (14.5 ounce) can sliced carrots, well drained
1 (13.5 ounce) can chopped spinach, well drained
2 cups shredded mozzarella cheese
⅓ cup grated Parmesan cheese

Directions:
In 2-quart saucepan over high heat, heat crushed tomatoes, garlic, basil, salt and pepper. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered, 10 minutes to blend flavors. Preheat oven to 375 degrees F. Grease 12" by 8" baking dish. In medium bowl combine ricotta cheese and egg until well mixed. Spoon some tomato sauce on bottom of dish to coat. Place 3 noodles lengthwise across the pan. Top with 1/3 of tomato sauce. With a spatula, spread 1/3 of ricotta mixture. Scatter 1/3 of carrots and spinach on ricotta and 1/3 of mozzarella cheese. Repeat with noodles, tomato sauce, ricotta, vegetables and mozzarella two more times. Sprinkle with Parmesan cheese. Cover dish with foil; bake 30 minutes. Uncover dish; bake 10 minutes longer. Let stand 15 minutes before cutting.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 193.7
Fat: 7.8 g
Saturated fat: 4.4 g
Carbohydrates: 18.7 g
Sugars: 1.5 g
Dietary fiber: 3 g
Protein: 13.8 g
Cholesterol: 41.4 mg
Sodium: 476.5 mg
Low Fat Apple Bread


Ingredients:
applesauce, eggs, sugar, vanilla, apples, flour, cinnamon, nutmeg, baking soda, salt

Directions:
Set oven to 325 degrees F.
Set oven rack to second-lowest position.
Grease two 9 x 5-in loaf pans or use mini loaf pans.
Grate the apples; set aside, cover with plastic wrap to prevent browning.
In a large bowl, combine the applesauce, eggs, sugar and vanilla.
Sift togethe the flour, cinnamon, baking soda and salt.
By hand mixing with a wooden spoon mix the dry ingredients to the applesauce mixture.
Add in the shredded apples and the nuts (if using].
Transfer mixture to the prepared loaf pans.
Bake for 75 mins or until loaf breads test done.
Sprinkle with sugar if desired before slicing loafs.
If desired you may replace the applesauce with 1 cup of vegetable or canola oil, but will increase the fat!
Spinach Salad With Pears, Almonds and Cranberries Ww 4 Pts


Ingredients:
red wine vinegar, water, olive oil, mustard, shallots, salt, black pepper, pear, dried cranberries

Directions:
In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
Add spinach and toss until coated.
Arrange 2 cups of dressed spinach on each of 4 salad plates.
Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
Drizzle each salad with about 1 tablespoons of remaining dressing and serve.
Oysters Outback


Ingredients:
tomatoes, cheddar cheese, kosher salt

Directions:
Mix the akudjura with the grated cheddar cheese, Top each freshly shucked oyster with two teaspoonfuls of the Outback mixture., Sprinkle with a little salt., Heat under broiler to melt the cheese and serve.
Easy Nutter Butter Pie


Ingredients:
butter, milk, chocolate flavor instant pudding and pie filling mix, banana, Cool Whip Topping

Directions:
Cut 4 of the cookies in half and set aside.
Place remaining 12 cookies in food processor(or pound in a zip lock] and process until finely crushed. Add butter and process until well blended. Press crumb mixture firmly into a 9-inch pie plate.
In a medium mixing bowl, add milk and pudding mix and beat until well blended and thick.
Spoon 1-1/2 cups of the pudding mixture into crust and top with bananas.
Gently stir whipped topping into remaining pudding mixture and spread over bananas.
Refrigerate 3 hours.
Top with reserved cookie halves just before serving.
Store leftover pie in refrigerator.
Chicken and Swiss Extraordinaire


Ingredients:
boneless skinless chicken breasts, flour, garlic powder, canola oil, butter, mushroom, white wine, pepper, swiss cheese

Directions:
Preheat oven to 200F (for bread slices].
Mix flour and garlic powder in shallow dish.  Add chicken one piece at a time, dredging to coat.
Place oil in skillet and heat to medium temperature.  Add chicken and cook about 10 minutes, turning once, or until brown on all sides.
Reduce heat, cover and simmer about 10 minutes or until juices from chicken run clear.  Remove chicken from skillet.
Add butter to skillet; add mushrooms and saute over low heat about 3 minutes.  Push mushrooms to side; add wine and stir to loosen brown bits.  Add pepper.
Return chicken to fry pan and simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
Place slices of bread on baking sheet in single layer.  Place slice of cheese on each slice of bread.  Place in 200F oven until cheese is melted.
Place chicken and mushroom mixture on top of bread slices and serve.
Holiday Stuffed Onions


Ingredients:
onions, butter, sausage, half-and-half, fresh parsley, fresh thyme, beef broth, dry white wine

Directions:
Peel and scoop out center of onions.  Leaving a shell about 1/4 inch thick.  Chop enough of the centers to make 3 cups.
Blanch onion cases in boiling water for 5 minute  Remove from water and let drain upside down.
Sauté chopped onions in 1 stick butter.
Add 1 lb sausage meat.  Crumble and sauté until no longer pink.
Soak 2 cups bread crumbs in 2/3 cups half and half.  Squeeze half and half into the bread.
Add soaked bread to sausage and onions.
Simmer stuffing, stirring for 5 minutes ans season with 1/2 cup chopped parsley, 1/2 tsp thyme and salt and pepper to taste.
Season onion shells with salt and pepper and fill with stuffing.
Arrange them in a shallow baking dish just large enough to hold them.
Pour 1 1/2 cup beef broth and 1 cup dry white wine around the onions.
Dot the onions with butter and bake at 350°F for 45 minutes, basting them a few times with the liquid.
Transfer the onions to a serving dish.  Reduce the liquid in a saucepan to at least half.  Pour it over the onions and sprinkle with chopped parsley.
Caramel Nut Rolls (Candy)


Ingredients:
butter, half-and-half, milk, confectioners' sugar, salted peanuts, miniature marshmallows, flaked coconut

Directions:
Put the caramels, butter and and half and half in a 2 quart casserole dish or mixing bowl.
Microwave on medium 3-5 minutes, stirring after 2 minutes, then every minute after.
Stir in the sugar until smooth, then add nuts.
Stir in the marshmallows, using only a few strokes.
Sprinkle 2 large sheets of waxed paaper with coconut.
Split mixture in half and spoon onto coconut.
Shape into logs, coating well with coconut.
Chill til hard, then slice.
Kona K's Healthy Oven-Baked Buttermilk Chicken Tenderloins


Ingredients:
buttermilk, garlic powder, garlic powder, flour, paprika, chicken tenderloins, olive oil

Directions:
Preheat oven to 400 degrees.
Spray baking tray with non-stick cooking spray.
Combine buttermilk, 1 teaspoon of garlic powder and hot sauce in shallow bowl. Stir well.
Combine breadcrumbs, flour, paprika, salt, and pepper in another plate.
Dunk chicken tenderloins in buttermilk mixture, then coat well with breadcrumb mixture.
Spread tenderloins in single layer on baking tray.
Drizzle with olive oil.
Bake for 20-23 minutes, or until chicken is thoroughly cooked.
Hamburger & Rice Skillet Meal


Ingredients:
hamburger, onion, soy sauce, sour cream, water, Minute Rice

Directions:
Cook hamburger
Add Onion. (I saute this seperately in a bit of soy sauce].
Add Soup, Soy Sauce, Sour Cream, and Water.
Bring to just a boil, then reduce heat to low and add Peas and rice.
Cover and cook 10 to 15 Minutes.  (I didn't stir or lift the lid for 10 min and it came out just right.].
Optional: Sprinkle grated cheese over the top just before serving.
Mediterranean Mahi Mahi With Olive and Shallot Tapenade


Ingredients:
olive oil, garlic, fresh oregano, salt, fresh ground pepper, fresh chives, shallots, fresh thyme

Directions:
Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour.
Meanwhile, soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside.
Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm.
Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Sauté fish, skin side up, 3 to 5 minutes. Turn, and sauté 4 to 5 minutes, or until fish flakes with a fork. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture. Serve immediately.
New Years Cabbage and Kielbasa


Ingredients:
cabbage, olive oil, butter, soy sauce, kielbasa, crushed red pepper flakes

Directions:
Heat oil and butter and fry kielbasa., Add cabbage and cook till tender., Add soy sauce, salt and pepper to taste and crushed red chilies if desired.
Mediterranean Quinoa Salad


Ingredients:
quinoa, wild rice, vegetable broth, sun-dried tomato packed in oil, olive oil, pine nuts

Directions:
Pour Broth into a medium sauce pan and add Wild Rice.
Bring to a boil and cook for 5 minutes.  Add Quinoa and reduce to simmer, cover and cook 20 minutes or until the liquid is absorbed.
Remove pan from heat and stir in Sun Dried Tomatoes and Olive oil.  Add Pine Nuts, Baby Spinach and stir to incorporate.  (The spinach will slightly wilt].
Once slightly cooled stir in crubled goat cheese and incorporate well.  You can add additional oil from the tomatoes if needed to bind the flavors.
Cover and chill overnight in the fridge.
Serve with more goat cheese sprinkled on top.
Egg in a Basket Grilled Cheese With Asparagus


Ingredients:
egg, butter, gruyere, asparagus spears, butter

Directions:
This is probably the most important part of making this dish–the size of the hole. You want the hole big enough to hold the egg and fry it in the bread but not SO big that it doesn’t fill the hole. Making the hole too small has the opposite affect, and the egg overruns.
Add the butter to your frying pan and melt it over a medium-high heat. I add in the bread and toast both sides before adding the egg, but this isn’t required. It is just a preference. If you do this, you might need a bit more butter for frying the egg itself.
Crack the egg into the “basket” and let it cook until the white are set. Or you can flip it.
Place the asparagus in a steamer and steam 3-5 minutes. You want it crisp tender.
Take your slice of bread, pile on the 5 spears of asparagus and the 1/3 cup of Gruyere.  Place it on a parchment-lined baking sheet and put it in the broiler until the cheese fully melts. This should take about 2 minutes or so.
When the cheese is melted and the Egg in the Basket is made, transfer the bottom half of the sandwich to the frying pan, melting the butter in the pan first.
Fry it all up, carefully flipping it to melt the cheese into the Egg in a Basket.
Enjoy!
Pea Dip


Ingredients:
lime, juice of, green chili, spring onion, mint leaf, salt, pepper

Directions:
Whizz peas (lightly cooked, if you prefer], lime juice, chilli, spring onion and mint together in the food processor (or use a hand blender] until they form a pâté.  The texture can be smooth or coarse, as you wish.
Season to taste with salt and pepper, then serve very cold.
Easy Shrimp Etouffee


Ingredients:
Rotel tomatoes & chilies, onion, green bell pepper, shrimp, butter, white rice

Directions:
"Melt butter in large saucepan. Sauté veggies until crisp-tender. Add soups & tomatoes. Simmer 45 minutes, then add shrimp, Cook until pink. Serve over hot white rice."
Tangy German Potato Salad


Ingredients:
potatoes, bacon, onion, celery, all-purpose flour, sugar, salt, pepper, water, vinegar

Directions:
Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm.
Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside.
In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.
Matzah
Category: bread
By Batyah

This recipe can be used during the Feast of Unleavened Bread.

Ingredients:
1 teaspoon all-purpose flour for dusting*
1 cup all-purpose flour*
⅓ cup water, or more if needed
½ teaspoon kosher salt, or as needed  (Optional)
1 teaspoon olive oil, or as needed  (Optional)

Directions:
Move an oven rack near the top of oven and preheat oven to 475 degrees F (245 degrees C). Preheat a heavy baking sheet in the oven. Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup of flour into a mixing bowl; set a timer for about 16 minutes (18 minutes maximum). Start the timer; pour the water, about 1 tablespoon at a time, into the flour. Stir the water and flour together with a fork until the dough forms a rough ball, remove the dough to the prepared work surface, knead rapidly and firmly until smooth, about 30 seconds to 1 minute. Divide the dough into four equal pieces; cut each piece in half again to get 8 pieces total. Swiftly roll each piece into a ball. Roll each piece of dough out into a 5-inch pancake, dusting the top and rolling pin with flour as needed. Gradually roll the pancakes out to a size of about 8 inches, increasing the size of each by about 1 inch, then letting the dough rest for a few seconds before rolling again to the finished size. Roll from the center out. The bread rounds should be very thin. Using a fork, quickly pierce each bread about 25 times, all over, to prevent rising. The holes should go completely through the bread. Flip the bread over, and pierce each piece another 25 times with the fork. With at least 5 minutes left on the timer, remove the hot baking sheet from the preheated oven, and place the rounds onto the baking sheet. Place the baking sheet onto the rack near the top of the oven, and bake for 2 minutes; turn the breads over and bake an additional 2 minutes, until the matzot are lightly browned and crisp. Transfer to a wire rack to cool. Lightly anoint each matzah with olive oil, using a brush, and sprinkle generously with salt.

Prep time: 14 mins
Cook time: 4 mins
Total time: 28 mins
Yields: 8 matzah breads

Calories: 63.3
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 12.2 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Sodium: 120.6 mg
Aunt Betty's Banana Pudding
Category: desserts
By GENIAV

This is a rich banana pudding recipe that my great aunt Betty created.  It is very delicious.  Great for cookouts or when company comes over.

Ingredients:
2 (3.4 ounce) packages instant vanilla pudding mix
1 cup milk
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
1 (8 ounce) container frozen whipped topping, thawed
6  bananas, sliced
½ (12 ounce) package vanilla wafers

Directions:
In a medium bowl, combine pudding mix and milk and stir until mix is dissolved.  Refrigerate 15 minutes, until partially set. Stir condensed milk into pudding mixture until smooth.  Fold in sour cream and whipped topping.  Fold in bananas. Make a single layer of vanilla wafers in the bottom of a 9x13 inch dish.  Spread pudding evenly over wafers.   Crush remaining wafers and sprinkle on top.  Refrigerate until serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 1 - 9x13 inch dish

Calories: 461.4
Fat: 16 g
Saturated fat: 10.1 g
Carbohydrates: 74.2 g
Sugars: 47.9 g
Dietary fiber: 2.2 g
Protein: 6.1 g
Cholesterol: 25.3 mg
Sodium: 398.3 mg
Thai Coconut Chicken (With Homemade Coconut Milk)


Ingredients:
unsweetened coconut, water, soy sauce, fresh lime juice, fresh ginger, sugar, shallots, boneless skinless chicken breasts

Directions:
For coconut milk:
Combine dried coconut and boiling water; let steep 5 minutes.
Puree in a blender or food processor.
Drain into a bowl with a fine colander or cheesecloth, squeezing coconut to get as much milk as possible. Discard coconut and voila! Coconut milk!
Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce. (Note: I actually used the extra sauce to deglaze my pan a few times as my chicken took longer to cook than this.].
Winter White Popcorn


Ingredients:
salted peanuts, white chocolate wafers, peanut butter

Directions:
Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.
Melt the white chocolate wafers.
Mix the melted white chocolate together with the peanut butter.
Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
Place on two or three baking pans and let the chocolate harden.
Break up the larger pieces and it's ready to serve.
Grilled Vegetable Salad


Ingredients:
zucchini, eggplant, red onion

Directions:
Place vegetables in large bowl.
Add dressing; toss to coat.
Let stand 20 minutes to marinate, stirring occasionally.
Remove vegetable mixture from marinade. Reserve marinade for later use.
Preheat barbecue to medium heat. Place vegetable on grate of barbecue.
Grill 8 min or until vegetables are crisp tender, turning occasionally.
Place vegetable mixture in large bowl. Add reserved marinade, toss lightly.