xiaoxl/recipe_data huggingface dataset:
Bob's Baked Beans


Ingredients:
hamburger, bacon, lima beans, dark red kidney beans, red kidney beans, onion, catsup, brown sugar, vinegar, dry mustard

Directions:
Dice the onion and the bacon, and cook with the hamburger until browned.
Drain all the beans except the pork and beans and add the rest of the ingredients.
This is a versatile recipe. It can be cooked on the stove top, in the oven (Dutch oven], a crock-pot, or can use cast iron skillet on the grill top.
Can also add a hint of chopped bell pepper-and or a hint of BBQ sauce. If you have left over ham.
with a little pineapple on it-throw pineapple in with it.
You can reduce the meat to ½ pound quantities if desired.
Thai Corn Chowder


Ingredients:
corn, onion, gingerroot, garlic clove, vegetable broth, sea salt, crushed red pepper flakes, lemon zest, light coconut milk, basil leaves, mint leaves, cilantro, limes

Directions:
In a heavy medium saucepan, bring the corn, potatoes, onion, ginger, garlic, broth salt, red pepper flakes, and lemon zest to a boil over high heat, adding water to cover.
Reduce the heat to low and simmer, covered, 25-30 minutes or until the potatoes are tender. With a potato masher, mash enough of the mixture to create a thicker soup (if you wish].
Add the coconut milk, basil, mint, and half of the cilantro and heat through.
Add salt and pepper to taste, and serve garnished with remaining cilantro and lime halves.
Fantastic Black Bean Chili
Category: soups-stews-and-chili
By Rebecca Slone

I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish!  Can be frozen very well and doubled for a larger crowd.  Top with your favorite shredded cheese.

Ingredients:
1 tablespoon vegetable oil
1  onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (14.5 ounce) can crushed tomatoes
1 ½ tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves
1 tablespoon red wine vinegar

Directions:
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown.  Stir in beans, tomatoes, chili powder, oregano, basil and vinegar.  Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 365.6
Fat: 9.2 g
Saturated fat: 2.1 g
Carbohydrates: 44.1 g
Sugars: 1 g
Dietary fiber: 17.5 g
Protein: 29.6 g
Cholesterol: 55.8 mg
Sodium: 969.2 mg
Pear Gingerbread Pudding.


Ingredients:
pears, liquid honey, butter, granulated sugar, molasses, all-purpose flour, egg, ginger, cinnamon, baking soda, ground cloves, salt, hot water

Directions:
Grease an 8 inch square (2L] glass baking dish.  Spread pears in dish and drizzle honey over it.  Set aside.
In a large bowl beat butter with sugar until fluffy. , then beat in molasses and egg.  (The secret to loosening molasses is to let it sit in a small bowl of warm water.  I learned this from a cooking show and it works like a charm.].
In a separate bowl, whisk together flour, ginger, cinnamon, ground cloves, baking soda and salt.  Stir into molasses mixture and alternately with hot water, making three additions of dry ingredients, and two additions of water.  Pour over pears.
Bake in a preheated 350 F degree (180 C] oven until straw or cake tester inserted in center of cake comes out clean.  Serve warm.  They say it takes about 30 minutes, but from my personal experience, in order for the straw or cake tester to come out clean it has to be in the oven between 40-45 minutes.
Chuck's Maple Ice Cream


Ingredients:
salt, dark amber maple syrup, milk, vanilla extract, ice cream

Directions:
In a heavy saucepan over medium heat, bring the cream and salt to a simmer.
In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil.
Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly.
Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.
Victoria Sponge Cake
Category: world-cuisine
By Caroline Victoria

A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like.

Ingredients:
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup confectioners' sugar
2  eggs, room temperature
1 teaspoon vanilla extract
½ cup milk, room temperature

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan. Sift the flour and baking powder into a medium bowl and set aside. Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely. This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 8-inch cake

Calories: 279.1
Fat: 19.8 g
Saturated fat: 12.1 g
Carbohydrates: 22.9 g
Sugars: 13 g
Dietary fiber: 0.3 g
Protein: 3.1 g
Cholesterol: 87 mg
Sodium: 223.3 mg
Brownie Biscotti
Category: world-cuisine
By PA.GRANNY

A chocolate version of an Italian favorite.  You can substitute milk for the water in the egg wash, if you wish.

Ingredients:
⅓ cup butter, softened
⅔ cup white sugar
2  eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 teaspoons baking powder
½ cup miniature semisweet chocolate chips
¼ cup chopped walnuts
1  egg yolk, beaten
1 tablespoon water

Directions:
Preheat oven to 375  degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart.  Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 55 mins
Yields: 30 cookies

Calories: 91.2
Fat: 4.2 g
Saturated fat: 2.1 g
Carbohydrates: 12.6 g
Sugars: 6.1 g
Dietary fiber: 0.7 g
Protein: 1.7 g
Cholesterol: 24.7 mg
Sodium: 52.7 mg
Fireside Frozen Mocha (Magic Bullet)


Ingredients:
brewed coffee, cocoa powder, milk, sugar

Directions:
Fill a blender with a cup of ice or The Magic Bullet’s Tall Cup halfway with ice.
Add chocolate syrup, milk, and sugar.
Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet’s Tall Cup ¾ full with coffee and mix with the Cross Blade until smooth.
Pour mixture into 2 coffee cups.
If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form].
Add whipped cream to the top of the coffee mixtures and serve.
Easy No-Bake Strawberry Ice Cream Cake
Category: desserts
By Bibi

It's hard to find a summer dessert easier and more refreshing than this combination of strawberry ice cream and a purchased 10-inch angel food cake! Layers of cake and ice cream, frosted with a purchased frozen whipped topping, are stored in the freezer until you are ready to garnish and slice. This should keep, covered, in the freezer for a week or two. I've never been able to find out exactly how long it will store, because it's usually gone in a few days!

Ingredients:
1 (10 inch) prepared angel food cake
2 pints strawberry ice cream
1 (8 ounce) container thawed frozen whipped topping
6 large fresh strawberries, sliced
1 sprig fresh mint, leaves picked

Directions:
Using a long serrated knife or bread knife, slice angel food cake into 3 equal horizontal layers. Place the bottom layer onto a freezer-proof plate. Remove packaging from the ice cream and slice about 1-inch thick. Working quickly, place ice cream slices on the bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Lightly press the ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with the second cake layer and remaining ice cream. Top with the final layer of cake and freeze until the ice cream is firm again, about 1 hour. Frost the entire cake with whipped topping. Garnish with fresh strawberry slices and mint. Serve immediately.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 ice cream cake

Calories: 240.4
Fat: 9 g
Saturated fat: 5.4 g
Carbohydrates: 36.8 g
Sugars: 8.2 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 29.7 mg
Sodium: 368.5 mg
Chicken and Bow Tie Pasta


Ingredients:
bow tie pasta, garlic cloves, olive oil, chicken breast halve, dried basil, crushed red pepper flakes, chicken broth, sun-dried tomato packed in oil, dry white wine, parmesan cheese, parmesan cheese, fresh parsley

Directions:
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, cook the garlic in hot oil over medium-high heat for 30 seconds. Add chicken, basil and crushed red pepper. Cook and stir for 6-8 minutes or until browned.
Add chicken broth, dried tomatoes and white wine. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until chicken is tender and no longer pink.
Stir in whipping cream and the 1/4 cup of parmesan cheese; simmer 2 minutes more.
Stir pasta into chicken mixture. Heat through.
Garnish with fresh chopped parsley and additional parmesan cheese.
Tofu Piccata


Ingredients:
lemon, all-purpose flour, extra firm tofu, olive oil, dry white wine, white button mushrooms, capers, fresh parsley leaves, butter, soy margarine

Directions:
Preheat the oven to 275F.
Cut the lemon into very thin rounds, discarding the seeds, and set aside.
Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture].
Put the flour into a shallow bowl.
Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
Transfer the tofu slices to a platter and set aside.
Heat the oil in a large skillet over medium-high heat.
Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
Place the tofu slices on a baking sheet and keep warm in the oven.
Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
Stir in the lemon slices, capers, and parsley and simmer until hot.
Stir in the butter, if using, to enrich the sauce.
Arrange the tofu on a serving platter or individual plates.
Pour the sauce over the tofu and serve at once.
Healthy Mac & Cheese With Bechamel-Cheddar Sauce


Ingredients:
whole wheat pasta, evaporated milk, all-purpose flour, butter, sharp cheddar cheese, monterey jack cheese, nutmeg, dry mustard, salt, cayenne pepper, sharp cheddar cheese, butter

Directions:
In a large pot, bring 10 cups of water to a boil. Add macaroni, bring to a boil, then simmer on medium-high heat until al dente (a little less than fully cooked]. Set aside ½ cup of pasta water. Drain pasta and immediately rinse with cold water.
In the same pot used for the macaroni, melt butter and add flour. Whisk until mixture looks like a paste and is light beige in color. Slowly pour in evaporated milk while whisking, and continue until fully incorperated. Simmer and stir for another 3-4 minutes for sauce to thicken Stir in nutmeg, mustard, and salt.
Remove from heat and add cheese and pasta water. Continue stiring until cheese is fully melted. Pour macaroni back into and stir until fully mixed with sauce.
(This step is for topping.] Break apart bread in large peices and pulse in food processor with melted butter until bread is in small crumbs. Mix with cheese and cayenne pepper and set aside.
Pour macaroni mixture into a 9x13 casserole dishes and spread bread/cheese mixture over the top.
Bake for 25 minutes at 350 degrees.
Remove from oven when top is slightly browned and let sit for 10 minutes before serving.
Triple Orange Slush


Ingredients:
"mandarin orange sections"

Directions:
In a blender container, blend together drained mandarin orange sections, orange sherbet, and orange juice.
Add ice cubes, one at a time, blending to form a slush.
tilapia w/lemon peppercorn sauce


Ingredients:
chicken broth, fresh lemon juice, green peppercorns, butter, canola oil, salt, flour, butter, lemon wedge

Directions:
combine first 3 ingredients, set aside., in a saute pan melt 1 tsp butter and oil., mix flour with salt and pepper and dredge fillets, shaking off excess., add to hot skillet and saute 3 minutes per side until fish flakes easily., remove from pan., add broth mixture to pan, scraping up browned bits., bring to boil and reduce to 1/2 cup., whisk in 2 tsp butter., serve sauce over tilapia, garnished with lemon wedges.
Roast Pork With Piri Piri


Ingredients:
red bell pepper, garlic cloves, salt, olive oil, piri-piri

Directions:
Place all ingredients except pork in food processor and process to a paste. Rub meat with paste and marinate overnight.
Place pork in 350 degree oven for 45 minutes per pound.
Serve.
Oatmeal Raisin Scones


Ingredients:
flour, oatmeal, sugar, Splenda sugar substitute, salt, baking powder, baking powder, butter, milk, raisins, baking powder

Directions:
Combine dry ingredients in bowl. Add butter, milk and raisins, mixing just until dry ingredients are moistened. Lightly flour cutting board, place dough on it and knead about 15 times. Be careful not to add too much flour.
Flatten dough. Roll to about 8 or 12 inch circle. Cut into wedges. Place on ungreased cookie sheet. Bake at 425° 6 to 8 minutes or until edges are browned. Warm to eat.
Quinoa With Edamame, Parm, and Egg


Ingredients:
edamame, parmigiano-reggiano cheese, extra-large egg, olive oil, avocado

Directions:
In a bowl, mix together the quinoa and edamame, and toss with one teaspoon of olive oil and season to taste with salt and pepper.
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat. Fry the egg until whites are set, but yolk is still runny (this will make a nice little sauce for your quinoa]. Season egg with salt and pepper.
Sprinkle the cheese over the quinoa and top with the hot fried egg. Serve with the sliced avocado, drizzled with a bit of olive oil and seasoned with salt and pepper.
cherry cheesecake-low fat


Ingredients:
eggs, low-fat cream cheese, low fat cottage cheese, sugar substitute, lemon juice, pure vanilla extract, reduced fat graham cracker crust, cherry pie filling

Directions:
preheat oven to 350., mix first 7 ingredients by hand or in blender., pour into pie crust, bake 30 minutes until set., remove and refrigerate overnight., spread cherry pie filling on top, serve.
Sambocade — Medieval  Elderflower Cream Cheese Tart


Ingredients:
eggs, caster sugar, cream cheese, elderberry flowers

Directions:
Preheat the oven to 180°C/350°F/Gas 4.
Line a deep 23cm (9 in] tart tin with the pastry and pre-bake or bake blind for about 10-15 minutes.
In a bowl, cream together the egg yolks and sugar until almost white and shiny, then gradually add the cream cheese, beating well after each addition until well blended. Stir in the breadcrumbs and set aside.
Prepare the freshly picked elderflowers by forking the flowers off the stems. Stir the flowers or cordial into the cheese mixture.
In a separate bowl, whisk the egg whites until shiny and stiff, then fold these into the cheesy mixture. Spoon into the pre-baked pastry case. Bake in the oven for about 45 minutes or until golden brown.
SERVE warm or at room temperature with cream or creme fraiche.
Easter Egg Salad With Beets
Category: salad
By J. Cantos

For a fun lunch, serve a pink egg salad made with beets. Little girls are sure to love it (or even grown-up ones), especially if you love BEETS!

Ingredients:
2 small beets
5  hard-cooked eggs, peeled and diced
1  apple (such as Gala), cored and diced
⅓ cup chopped walnuts  (Optional)
1 tablespoon mayonnaise, or to taste
2 teaspoons chopped fresh parsley
salt to taste
bread

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl. Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 3 servings

Calories: 356.6
Fat: 22 g
Saturated fat: 4.3 g
Carbohydrates: 26.1 g
Sugars: 10.1 g
Dietary fiber: 3.8 g
Protein: 15.3 g
Cholesterol: 355.1 mg
Sodium: 334.7 mg
Carne Molida Enchiladas


Ingredients:
ancho chilies, arbol chiles, yellow onion, garlic cloves, sesame seeds, water, salt, ground beef, onion, yellow bell pepper, diced tomatoes, minced garlic cloves, oregano, ground cumin, sweet paprika, salt, pepper, corn tortillas, mozzarella cheese, queso fresco

Directions:
Make Sauce:
Using kitchen shears, cut off stem ends of chiles and remove seeds and veins.
Put chiles in pan with 4 cups water.
Bring to a boil, and simmer for 10-15 minutes until chiles are softened.
In another pan, put pumpkin seeds and sesame seeds in dry pan and roast over medium high heat until they begin popping and become colored/toasted.
Pull chiles out of water and put in blender with yellow onion, garlic, and toasted pumpkin and sesame seeds. Blend until smooth.
In pan used for toasting, heat up 3 TBSP lard until hot and using a sieve/strainer, strain the blender contents into pan. If needed, use the remaining 1 cup water and contents of strainer blend one more time until smooth. Strain into pan with rest of sauce. Discard what remains in the strainer.
Add 1/4 tablet of Abuelita drinking chocolate stirring until melted.
Sauté sauce over medium heat until thickened stirring occasionally - about 10-15 minutes.
Filling:
In a pan, sauté ground beef until no longer pink, remove from pan, and set aside.
Sauté onions in olive oil until translucent. Add garlic and sauté until fragrant about a minute.
Drain can of diced tomatoes reserving liquid.
Add tomatoes, beef, and yellow pepper in pan with onions and garlic, and sauté until slightly golden.
Add oregano, smoked paprika, cumin, sweet paprika, and salt and pepper to taste.
Assembly:
Heat a pan with 1/2 inch lard or oil to about 350°F, and dip the tortillas into the oil until softened for about 10-15 seconds each side, and set aside on a plate.
In a 9 x 13” baking pan, coat the bottom with a little of the enchilada sauce.
Place a tortilla into pan, spoon some filling onto tortilla, and roll the tortilla with the seam on the bottom.
Once tortillas are filled, spoon sauce over center of the enchiladas.
Sprinkle with mozzarella and queso fresco.
Bake at 350°F for about 20-25 minutes until cheese is melted.
Place under a broiler for a couple minutes if cheese isn’t golden brown.
Serve.
Grilled Polenta Veggie Sandwich


Ingredients:
extra virgin olive oil, eggplant, onion, red bell pepper, zucchini, sun-dried tomatoes packed in oil, polenta, basil leaves

Directions:
In a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes].
Season with salt and pepper and transfer to a bowl (keep warm].
In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes.
Warm a grill pan over medium heat and brush with remaining olive oil and add the polenta slices. Grill for 2-3 minutes on each side.
Serve the eggplant mixture in between two slices of grilled polenta.
Cod Fish Cakes
Category: appetizers-and-snacks
By DRAGON11

Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.

Ingredients:
2 large potatoes, peeled and halved
1 pound cod fillets, cubed
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1  egg
3 tablespoons oil for frying

Directions:
Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties. Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 350.7
Fat: 12.5 g
Saturated fat: 3.8 g
Carbohydrates: 38.8 g
Sugars: 2.3 g
Dietary fiber: 4.3 g
Protein: 21 g
Cholesterol: 98.4 mg
Sodium: 131.1 mg
Easy Lemon-Pepper Blackened Salmon
Category: main-dish
By CHELSEA713

This delicious blackened salmon fillet is infused with lemon. It's a quick and easy recipe the whole family will love!

Ingredients:
2 tablespoons butter, melted
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh parsley
½ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon whole black peppercorns
4  salmon fillets
2 tablespoons olive oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated, and set on a plate, Heat the olive oil in an ovenproof skillet over medium-high heat. When the oil begins to smoke, add the salmon, placing it skin side up into the skillet. Cook for until the flesh is seared and golden brown, about 1 minute. Place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 11 mins
Total time: 21 mins
Yields: 4 servings

Calories: 327.4
Fat: 25 g
Saturated fat: 7.1 g
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 23.2 g
Cholesterol: 83.1 mg
Sodium: 109.8 mg