xiaoxl/recipe_data huggingface dataset:
Turkey Lasagna


Ingredients:
olive oil, yellow onion, garlic cloves, crushed tomatoes, tomato paste, flat leaf parsley, fresh basil leaf, kosher salt, fresh ground pepper, ricotta cheese, parmesan cheese, fresh mozzarella cheese

Directions:
Preheat oven to 400 degrees. Heat olive oil in large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook 1 more minute. Add sausage and cook over medium-low heat, breaking up with fork, until no longer pink, 8-10 minutes. Add tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1 1/2 teaspoons of the salt and 1/2 teaspoon of pepper. Simmer, uncovered, over medium-low heat, for 15-20 minutes, until thickened.
Meanwhile, fill a large bowl with hottest tap water. Add lasagna noodles and allow to sit in water for 20 minutes. Drain.
In medium bowl, combine ricotta, goat cheese, 1 cup of Parmesan cheese, egg,  remaining 2 tablespooons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 sauce into 9 x 13 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add layers as follows: half the pasta, half mozzarella, half ricotta, and one 1/3 of sauce. Add rest of pasta, mozzarella, ricotta, finally sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes or until sauce is bubbling.
Corn Sesame Saute


Ingredients:
frozen whole kernel corn, margarine, garlic clove, sesame seeds, green peppers, salt, dried basil leaves, pepper

Directions:
Mix all ingredients in saucepan and cook over medium heat until margarine is melted.
Reduce heat, cover and cook until tender, about 15 minutes.
A Touch of Asia Ribs


Ingredients:
country-style pork ribs, cornstarch, garlic

Directions:
Place ribs in the bottom of your slow cooker; salt and pepper to taste.
In a large bowl, stir together teriyaki sauce and cornstarch.
Blend in duck sauce and garlic.
Pour the sauce over the ribs, making sure that each layer is well covered.
Cover and cook on LOW 8 hours.
Tomato and Chickpea Soup (Hasa Tamata Ma' Hummus)


Ingredients:
butter, onions, garlic cloves, fresh cilantro, ground cumin, ground allspice, chickpeas, tomato juice, water, rice

Directions:
Melt butter in a saucepan and saute the onions until they begin to brown., Add garlic, cilantro, cumin, and allspice and saute a few minutes more., Stir in remaining ingredients and bring to a boil., Cook over medium heat for about 20 minutes or until the rice is cooked.
Fruit Compote


Ingredients:
pineapple chunks, sugar, cornstarch, lemon juice, mandarin oranges, apples, bananas

Directions:
Drain pineapple RESERVING 3/4 cup juice In a saucepan, combine sugar& cornstarch.
Add pineapple juice, orange juice and lemon juice.
Cook and stir over medium heat until thickened and bubbly.
Cook& stir one minute longer.
Remove from heat: set aside.
In a bowl, combine pineapple chunks, oranges, apples& bananas Pour warm sauce over the fruit: stir gently to coat.
Cover& refrigerate.
Gin Slush


Ingredients:
cold water, white sugar, ginger ale

Directions:
In a 4 L container, mix all ingredients together.
Freeze for 24 hours, stirring once half-way through.
To serve, fill glass half full, and top with club soda, tonic water, sprite/7up, or gingerale.
ENJOY!
Beef Asado
Category: world-cuisine
By lola

This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.

Ingredients:
1 (4 pound) beef chuck roast, quartered
salt and pepper to taste
2 tablespoons cooking oil
1  onion, diced
2 cloves garlic, crushed
2 large tomatoes, chopped
1 tablespoon whole peppercorns, crushed
1 (5 ounce) jar pitted Manzanilla olives
1  onion, quartered
2  bay leaves
2  beef bouillon cubes
½ cup ketchup
1 large red bell pepper, sliced
4 small potatoes, peeled and quartered
1 tablespoon corn flour  (Optional)
1 teaspoon water  (Optional)

Directions:
Season the beef with salt and pepper; set aside. Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour. Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes. While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture. Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

Prep time: 25 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 638.6
Fat: 37.8 g
Saturated fat: 14 g
Carbohydrates: 34.8 g
Sugars: 10 g
Dietary fiber: 5 g
Protein: 39.8 g
Cholesterol: 137.8 mg
Sodium: 1194.4 mg
Frank's Cabbage and Ground Beef Bake (Crock-Pot, Slow Cooker)


Ingredients:
salt, pepper, onion, long grain rice, water, dried basil leaves, seasoning salt

Directions:
"Place half of the shredded cabbage in 5- to 6-quart slow cooker. Crumble ground beef over top. Sprinkle with 1/4 teaspoons salt and 1/8 teaspoons pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5 to 6 hours or until rice is tender. Makes 6 servings."
Green Enchiladas


Ingredients:
ground beef, onion, garlic clove, chili powder, corn tortilla, onion, Velveeta cheese, monterey jack cheese, butter, flour, salt, milk, green chilies

Directions:
Brown meat, the small onion, and garlic until thouroughly cooked.
Add chili powder, salt, and pepper and set aside.
Soften tortillas by frying in 1/2 inch of oil for only a few seconds each.  Do not let them become crisp.  Stack tortillas as you cook.
To prepare: place a spoonful of meat mixture on a tortilla.  Add a tablespoon each of chopped onion and cheese.  Roll up and place seam-side down in a 9 X 13 inch baking dish.  (Spray dish with Pam for extra ease of removing].
Prepare remaining tortillas in the same manner.  Sprinkle any remaining meat and cheese on top.
In a saucepan melt butter on medium heat and add flour and salt.  Stir until bubbly and add milk.  Stir until smooth and slightly thickened.  Add green chilis and remove from heat.
Pour over enchilads and sprinkle more cheese on top, if desired.  Bake at 350 for twenty minutes, or until hot.
Cucumber Salad


Ingredients:
cucumbers, salt, sugar, soy sauce, sesame seeds

Directions:
Peel cucumbers, cut lengthwise, seed and slice into thin half moons., In large bowl, combine cucumbers and salt and mix well., Add sugar, soy sauce, rice wine vinegar and sesame oil and mix well., Sprinkle with sesame seeds and mix., Let marinate for 20-minutes before serving., Adjust seasonings before serving.
Cheesy Tuna Melts
Category: seafood
By sal

A great quick snack for hungry people in a hurry. Crisp muffins, creamy tuna salad and bubbly melted cheese on top.

Ingredients:
1 (5 ounce) can tuna, drained
⅓ cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4  English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese

Directions:
Preheat oven to broil. In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese. Broil until cheese is melted, about 3 to 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 8 tuna melts

Calories: 227.8
Fat: 12.8 g
Saturated fat: 6.5 g
Carbohydrates: 14.6 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 13.6 g
Cholesterol: 35.8 mg
Sodium: 399.3 mg
Dawn's Perfectly Pumpkin Bread


Ingredients:
eggs, sugar, pumpkin, water, flour, baking soda, salt, baking powder, vanilla

Directions:
Preheat oven to 350°F
Crack eggs in large mixing bowl. Break the yolks and mix together. Add sugar and oil. Mix well.
Sift together dry ingrediants. Add sifted dry ingridiants alternatly with juice (or water,] mixing well between additions.
Fold in vanilla.
Bake in preheated oven for 20-30 minutes until an inserted knife comes out clean.
PAD THAI NOODLES


Ingredients:
fish sauce, tamarind paste, lime juice, low sodium soy sauce, water, canola oil, chicken breast, green onions, garlic cloves, ginger, eggs, sambal oelek, bean sprouts, roasted peanuts, chives, lime wedges

Directions:
In a small bowl, combine all the sauce ingredients. Whisk until well blended and set aside.
In a large bowl, soak rice noodles according to the package’s instructions.
In a wok or deep skillet over medium-high heat, add 2 tablespoons oil. When hot, add chicken pieces and spread them in a single layer. Let them sit, undisturbed, for 30 seconds then quickly sauté until the pink color is almost gone. To this, add green onions and keep stirring for 30 seconds, scraping the bottom of the pan if needed. Add prawns and sauté until just turning pink. Add ginger and garlic; continue stirring until prawns are nicely pink, about one minute.
Push all the ingredients on one side of the skillet and pour in the beaten eggs. Let it sit until the edges start to cook and quickly stir until scrambled, about 1 minute. Incorporate all the ingredients together before transferring them to a bowl.
Return skillet on the burner, reduce heat to medium and add the remaining 2 tablespoons oil. When hot, add drained rice noodles and stir until soft. If they stick at the bottom of the pan, add ¼ cup water.
When fairly soft, return chicken/prawn mixture back to the skillet. Reduce heat to medium-low and add sambal oelek and pad Thai sauce; stir until well coated and cook for 3 minutes. Add bean sprouts and stir until incorporated. Add 1 tablespoons roasted peanuts and stir once again before removing the skillet from the heat. Sprinkle on chives and more peanuts and serve with lime wedges. Makes 4 servings.
Cuban Black Bean Soup


Ingredients:
bay leaves, dried black beans, water, canola oil, green bell peppers, onions, shallot, ground cumin, dried oregano, fresh oregano, sugar, kosher salt, avocados, fresh lime juice, red onions, cooked ham, bacon, fresh cilantro, light sour cream, lime wedge

Directions:
Place bay leaves and beans in a Dutch oven.
Add 12 cups water to pan; bring to a boil.
Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
Heat oil in a large skillet over medium heat.
Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
Remove from heat; let stand 10 minutes.
Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
Discard bay leaves.
Combine avocado and juice; toss gently.
Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
Serve with lime wedges, if desired.
Double Chocolate Swirl Bread(Pampered Chef)


Ingredients:
white chocolate chips, water, white chocolate chips, chocolate chips

Directions:
Preheat oven to 375*F.
For bread:
Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl.
Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch.
Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture.
Grate half of the chocoate chips evenly over the dough(I chop them in the food processor]. Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough.
Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal.
Brush dough lightly with a portion of the egg white mixture.
Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin.
Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture.
Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.
For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!
Mango Gazpacho
Category: soups-stews-and-chili
By USA WEEKEND columnist Pam Anderson

Serve this intriguing variation of gazpacho at your next summer gathering.

Ingredients:
2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1  seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2  medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced  (Optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Directions:
Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Yields: 6 servings

Calories: 146.7
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 26.2 g
Sugars: 20.3 g
Dietary fiber: 2.3 g
Protein: 1.6 g
Sodium: 5.1 mg
Rachael Ray's Not Potato Salad


Ingredients:
Dijon mustard, white wine vinegar, extra virgin olive oil, salt, pepper, celery ribs, red onion, flat leaf parsley

Directions:
Place a large pot of water over high heat to boil the gnocchi.
Once the water is boiling, drop the gnocchi into the pot and cook them for 3 minutes, or until they float.
While the gnocchi are cooking, grab a large mixing bowl and whisk together the Dijon mustard and white wine vinegar.
Stream the olive oil into the bowl while whisking, then season the dressing with salt and freshly ground black pepper.
Add your veggies and parsley to the mixing bowl.
Drain the gnocchi and toss them, still hot, into the mixing bowl.
You can serve the salad now or let it chill in the refrigerator for a couple of hours to develop more of the flavors.
Freshen it up with an extra drizzle of olive oil when you are ready to serve.
Enjoy!
Orange Icing Glaze


Ingredients:
icing sugar, butter, orange zest

Directions:
Beat all ingredients together, adding more or less juice to make icing proper consistency.
Ice or dip cookies into icing.
Enjoy!
Creamsicle® Cheesecake
Category: desserts
By EatEverything

This fabulous cheesecake will remind you of Mayfield® creamsicle ice cream with every bite you take! I love it!

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
2  eggs
¾ cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
2 drops yellow food coloring
1 drop red food coloring
1 (9 inch) prepared graham cracker crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth. Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange. Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect. Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

Prep time: 20 mins
Cook time: 30 mins
Total time: 9 hrs 50 mins
Yields: 1 cheesecake

Calories: 366.7
Fat: 26.2 g
Saturated fat: 13.6 g
Carbohydrates: 27.6 g
Sugars: 19.4 g
Dietary fiber: 0.4 g
Protein: 6.2 g
Cholesterol: 94.1 mg
Sodium: 292.3 mg
Kyx  Yummy Cream Cheese Breakfast Treat Aka Orange Bread


Ingredients:
sugar, pecans, cream cheese, butter, powdered sugar, cinnamon, water

Directions:
Combine sugar, pecans and orange peel in small bowl.
Melt butter in small bowl in microwave.
Cut cream cheese into 20 pieces the size of butter pat. Seperate each biscuit in half part way and place cream cheese piece in and pinch edges back together. Do all 20 biscuits.
Then dip in melted butter and dredge in sugar, pecan mixture. Stand upright in lightly greased 12 cup bundt pan, space evenly. Drizzle any remaining butter over and sprinkle with any remaining sugar,pecan mixture. Bake at 350-375°F for 45 minutes or until golden brown. Immediately invert onto plate.
Combine powdered sugar, cinnamon and water, stir well. Drizzle over hot bread. Serve warm.
Abbie's Spicy Oven-Roasted Potatoes


Ingredients:
yellow onion, olive oil, paprika, garlic powder, pepper

Directions:
Preheat oven to 450º F.
Combine all ingredients in a plastic bag. Shake until well mixed.
Empty into a baking dish and cook for 30-40 minutes depending on how crispy you like your potatoes.
Crock Pot French Onion Chicken


Ingredients:
boiling onions, garlic cloves, roasting chickens, water

Directions:
Cut onions into large chunks (I halved mine] and place in the bottom of crock pot.
It is best to use enough onions to form a single layer on the bottom of the pot.
Add garlic cloves.
Place chicken on top of onions and garlic.
Dust chicken and onions with onion soup mix.
Add water until chicken is 2/3 covered.
Cook on low for 6-8 hours depending on size of crock pot.
Mine took 6 hours in a 4qt pot.
Lemon Drop Cocktail


Ingredients:
lemon-flavored vodka, fresh lemon juice, sugar

Directions:
Run reserved lemon wedge around the edge of a martini glass to moisten and then dip the glass in sugar.
Fill a shaker with cracked ice, add the lemon vodka, lemon juice, and sugar.
Shake well and strain into the sugared glass.
Ham and Egg Drop Soup


Ingredients:
olive oil, onion, cooked ham, eggs

Directions:
In large saucepan over medium-high heat, heat oil until just hot enough to sizzle a drop of water.
Add onion and pepper.
Cook, stirring frequently, until crisptender, about 4 minutes.
Stir in chicken broth and ham. Heat to boiling.
While constantly stirring soup, slowly pour in eggs.
Immediately remove from heat.
Stir in sesame oil.
Pour or ladle about 2 cups soup into each bowl.
Herbal-Mustard Cream Sauce


Ingredients:
sour cream, mayonnaise, Dijon mustard, mustard, shallot, fresh tarragon, fresh dill, lemon pepper

Directions:
Stir together the sour cream, mayonaise, shallot and mustards., Add. tarragon, dill and lemon pepper., Serve with grilled, fried or baked Salmon.
Chinese BBQ Marinade


Ingredients:
soy sauce, dry mustard, fresh ginger, garlic cloves

Directions:
Combine all ingredients in a small bowl and mix well.
Marinate for about 2-3 hours ~ any longer than that will result in a very salty product.
Peanut Butter Crunchers 2007


Ingredients:
"dark raisin"

Directions:
Cover a cookie sheet with foil, or parchment paper.
Put cereal, noodles, and raisins into a large bowl, and mix.
Put the peanut butter flavoured chipits into a microwave safe bowl. Microwave uncovered for 40 seconds. Use hot pads, remove the bowl, and stir well. If they are not all melted, place again in the microwave for 20 more seconds, remove again and stir. Do this checking every few seconds,  stirring will help to melt them too.
When completely melted, pour over the mix in the bowl, and combine without mashing the pieces of cereal and noodles too much.
Work fast, and drop a  tablespoonful of mix onto pan.
Let stand until firm and cool at room temperature.
Place into a container and cover slightly.
Stuffed Poblanos With Black Beans and Cheese


Ingredients:
basmati rice, water, kosher salt, black beans, cumin seed, sour cream, Cotija cheese, cilantro, fresh tomato, green onion, fresh ground black pepper, chorizo sausage

Directions:
Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked]. Remove the lid and set the pan aside to let rice cool.
To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern], so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain].  Stir cumin, sour cream, Cotija, cilantro, tomatoes, green onions, pepper, chorizo (if using] and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.].
Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.].
Heat a charcoal or gas grill to medium heat (about 350°]. Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise and place over prepared "red sauce", if desired.
Optional Red Sauce:  In a small sauce pan add 1 chopped tomato, 1 tablespoon of cilantro, 3 pinches kosher salt, 1 pinch black pepper, 1 T white wine vinegar, 1/4 cup water and 1/2 teaspoon sugar. Bring to a boil for about 4 to 5 minutes. Next seed and chop 1 medium red bell pepper. Lastly, add the heated tomato mixture and the raw red pepper to a blender and pureed until smooth. Salt and pepper to taste. Pour on the bottom of the plate and place stuffed poblano on top.
Note:  How to microwave basmatic rice:  Place 1 cup rice and 2 cups water in a microwave safe round 2 quart bowl with lid. Cook covered on high for 5 minutes. Reduce power setting to 50% and cook an additional 15 minutes. Let sit a few minutes, then remove lid and fluff with fork.