xiaoxl/recipe_data huggingface dataset:
Joanne's Super Hero Sandwich
Category: main-dish
By DOREENBUCH

This is so good.........you can be flexible and vary the cold cuts that you use according to personal preference!  Must be done a day ahead, which makes for an easy serve.

Ingredients:
½ cup olive oil
1 tablespoon lemon juice
3 tablespoons tarragon vinegar
3 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
½ teaspoon black pepper
1 cup black olives, chopped
1 cup mushrooms, chopped
1 (1 pound) loaf round, crusty Italian bread
½ pound sliced deli turkey meat
½ pound sliced ham
¼ pound sliced salami
½ pound sliced mozzarella cheese
6 leaves lettuce
1  tomato, sliced

Directions:
In a medium bowl, combine olive oil, lemon juice, vinegar and garlic. Season with parsley, oregano and pepper. stir in olives and mushrooms. Set aside. Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Spoon 2/3 of the olive mixture into the bottom. Layer with turkey, ham, salami, mozzarella, lettuce and tomato. Pour remaining olive mixture on top, and replace the top half of bread. Wrap securely in plastic wrap, and refrigerate overnight.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 6 servings

Calories: 683.3
Fat: 40.2 g
Saturated fat: 11 g
Carbohydrates: 46.1 g
Sugars: 2.7 g
Dietary fiber: 4.2 g
Protein: 34.3 g
Cholesterol: 91.9 mg
Sodium: 2182.1 mg
Indian Pork Chops and Rice


Ingredients:
dry mustard, clove, kosher salt, fresh ground pepper, olive oil, cooked rice, sweet onion, kosher salt, tomatoes, kosher salt

Directions:
Grease 10 x 13 dish and preheat oven to 350 degrees.
Note - If using regular table salt, reduce amount by at least half.
In a large skillet, sprinkle pork chops with spices, brown in oil and drain.  Set aside.
Mix rice and mushroom soup.
Slice onions into 1/4" to 1/2" thick slices and slice tomatoes into 1/2" thick slices.
Put pork chops into baking dish and spread onion slices out on top.  Sprinkle a pinch of kosher salt over the onions.
Place the tomato slices over the onions and sprinkle a pinch of kosher salt on them as well.
Spread the rice mixture over the tomatoes.  I drop by large spoonfuls and just sort of press into place so the tomatoes are not rearranged.
Bake, uncovered.  For 3/4" thick pork chops, bake for 3/4 of an hour.  For 1" thick pork chops, bake for 1 hour.
Serve with a spatula leaving the onions, tomatoes and rice in place on top of the pork chops.
Licorice Stick (Shot)


Ingredients:
vodka, Creme de Cacao

Directions:
Shake ingredients with ice in a cocktail shaker., Strain into a shot glass, and serve.
Chicken Tarkari


Ingredients:
chicken breasts, onions, cumin powder, curry powder, chili powder, bay leaf, green cardamoms, tomatoes, broth, water, garlic, gingerroot, turmeric, fresh cilantro

Directions:
In a large bowl, season chicken pieces with salt and pepper.
Heat oil and brown chicken.
Reserve brown chicken in a plate.
Drain excess oil.
In a non-stick sauce pan, heat oil.
To the hot oil, add whole red chilies and bay leaf; fry for 30 sec.
Add turmeric and chopped onion, and fry until brown.
Put garlic and ginger into the onion mixture; fry for 30 sec.
To this mixture, add cumin powder, curry powder, chili powder, bruised cardamom, salt and pepper; mix well for a minute or so.
Transfer browned chicken pieces and chopped tomatoes into the spice mixture; stir well.
Add broth to the chicken mixture; set heat to low and let simmer until chicken pieces are tender, and the sauce has thickened up to a desired consistency, about 35-45 minute.
When cooked, turn off the heat and add chopped cilantro to garnish.
Serve hot with rice and roti (flat bread].
Japanese Salad Dressing
Category: side-dish
By Sheri Campbell Gongaware

A perfect blend of flavors for a salad dressing that will get you rave reviews. Serve at once or refrigerate in an airtight container for up to 5 days. Shake or stir well before serving.

Ingredients:
2 tablespoons minced fresh ginger root
⅓ cup minced onion
¼ cup minced celery
¼ cup low-sodium soy sauce
½  lime, juiced
1 tablespoon white sugar
1 tablespoon ketchup
¼ teaspoon ground black pepper
½ cup vegetable oil

Directions:
Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/4 cup

Calories: 220.3
Fat: 21.9 g
Saturated fat: 3.4 g
Carbohydrates: 6.3 g
Sugars: 4 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Sodium: 464 mg
Basil Ice Cream


Ingredients:
basil leaves, milk, heavy cream, sugar, salt, lemon, zest of, basil leaves

Directions:
Blend or process all ingredients. Cook lightly until sugar dissolves. Strain into a container and chill uncovered.
Freeze in an ice cream maker, serve with extra basil leaves.
Warm Lemon, Honey, and Ginger Soother
Category: drinks
By LoveNCyprus

This tangy infusion was inspired by a combination of Indian, Egyptian, and Costa Rican wisdom for soothing the common cold. Make a pot in the morning when you are not feeling well and drink throughout the day, reheating by the mugful as needed. My husband and I keep these ingredients on hand throughout the winter just because we like it. For children, add a splash of orange juice to cool it down.

Ingredients:
¼ cup honey, or to taste
1  lemon, juiced
1 tablespoon finely grated ginger root
¼ teaspoon ground cinnamon
3 ½ cups boiling water

Directions:
Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture and stir well until honey is dissolved. Cover and let steep for 5 minutes. The ginger should sink to the bottom, but may be strained out while pouring into mug.

Prep time: 5 mins
Total time: 10 mins
Yields: 4 cups

Calories: 71.5
Fat: 0.1 g
Carbohydrates: 20.8 g
Sugars: 17.4 g
Dietary fiber: 1.5 g
Protein: 0.4 g
Sodium: 8.1 mg
Classic Red Beans and Rice


Ingredients:
yellow onion, green bell pepper, garlic, smoked sausage, kosher salt, cayenne pepper, fresh ground black pepper, dried thyme, bay leaves, ham hock, cooked rice

Directions:
Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.].
Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
Spoon the rice into bowls and top with the beans. Relax and enjoy!
Crock Pot Sauerbraten


Ingredients:
onions, beef broth, brown sugar, vinegar

Directions:
Sprinkle roast on all sides with salt & pepper., Place roast in crock pot., Add all other ingredients except gingersnaps., Cover and cook 5-6 hours on high, turning roast occasionally., Remove roast., Add crumbled gingersnaps to sauce in crockpot., Stir until sauce thickens., Slice meat and spoon sauce over slices.
Smoked Oysters and Bacon


Ingredients:
olive oil, bacon

Directions:
Briefly blanch oysters by filling half-shells with water from a boiling kettle and draining after two minutes by turning upside down for a few minutes then lightly patting dry with a paper towel. They might fall out of the shell while doing this so use a clean surface.
Drizzle about a 1/4 teaspoon of olive oil over each oyster and place a few small slices of bacon in each one.
Prepare fish smoker with the woodchips and smoke oysters for 15 minutes.
Noodles and Tomatoes


Ingredients:
pasta, crushed tomatoes, butter, salt, pepper

Directions:
Prepare the pasta according to pacakge directions and drain well., While the pasta is draining, melt the butter in the pasta pot., Add the pasta back to the pot, mix well., Add the crushed tomatoes, mix well and serve.
Roasted Corn Muffins


Ingredients:
butter, sugar, egg, honey, salt, all-purpose flour, yellow cornmeal, baking powder, milk, frozen corn

Directions:
In a small bowl, cream the butter, and sugar.
Beat in the egg, honey, and salt.
Combine flour, cornmeal, and baking powder, and add to the creamed mixture alternately with the milk.
Fold in the frozen corn.
Fill greased or paper lined muffin cups 2/3's full.
Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean.
Cool 5 minutes before`removing from pan to a wire rack.
Serve warm.
Egg and Spinach Pot


Ingredients:
eggs, tomatoes, feta cheese, black pepper, salt

Directions:
Preheat the oven to 180°C.
Whisk together all ingredients in a medium mixing bowl. Lightly spray  small ramekins or a large cup cake tray with non-stick cooking spray.
Evenly divide egg mixture into 2 of the pots (or more depending how much you have made].
Place ramekins on a tray and bake 25 minutes or until eggs puff and are almost set in the centre. Serve hot.
Potato Salad


Ingredients:
new potatoes, spring onions, mayonnaise, lemon juice, fresh ground black pepper

Directions:
Boil the potatoes for 15-20 minutes or until soft, and drain.
Mix together all the other ingredients.
When the potatoes have cooled add the dressing and stir until all of the potatoes are covered.
L's Cheese Coneys


Ingredients:
ground beef, onion, bell pepper, Worcestershire sauce, vinegar, crushed tomatoes, barbecue sauce, bay leaves, chili powder, cumin, oregano, kidney beans, cinnamon, allspice, cayenne pepper

Directions:
Brown the ground beef.
Add your onions, peppers, and mushrooms, browning them lightly.
Add the worcester sauce, tomatoes, vinegar, bay leaves, and barbecue sauce. Simmer for half an hour.
Add the spices and kidney beans, stirring them thoroughly into the mix. Simmer for 1 hour.
Add the hot dogs and cook them for 15 minutes in the sauce.
Serve on a hotdog bun with mustard, chopped onion, and shredded cheese.
Vegan Blueberry and Banana Oatmeal Muffins
Category: bread
By Salvatore Tuozzola

Oatmeal muffins for a quick vegan snack!

Ingredients:
2 cups almond milk
1 medium ripe banana, mashed
2 teaspoons vanilla extract
3 cups rolled oats
¼ cup brown sugar
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon sea salt
2 cups blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 130.3
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 25.8 g
Sugars: 9.6 g
Dietary fiber: 3.2 g
Protein: 3.1 g
Sodium: 143.5 mg
Keema Bhutuwa


Ingredients:
ground lamb, green peas, spring onion, onion, chopped tomato, garlic cloves, gingerroot, hot chili peppers, fenugreek seeds, hot chili powder, turmeric, cumin powder, broth, water, fresh cilantro

Directions:
In a non-stick pan, heat four tablespoons of oil.
Add fenugreek seeds and red chilies and fry till dark.
Add turmeric, garlic, ginger, cumin and chili powder; fry for another 30 sec.
Add chopped onions and stir fry until light brown.
Put chopped tomatoes and cook for about five minutes.
Add ground meat to the pan; stir to break up into lumps.
Salt and pepper the meat mixture.
Set heat to medium and continue to stir fry the meat until cooked.
It may require some broth or water to moisten, if it starts to burn.
Add green peas and spring onion; stir for another two minutes.
Adjust seasoning with salt and pepper; garnish with fresh cilantro.
Drain excess oil, if necessary.
Serve with stir-fried vegetables and rice, or roti (flat bread].
Zeppole (Fried Italian Doughnuts)


Ingredients:
vanilla bean, sugar, sugar, ground cinnamon, butter, salt, water, all-purpose flour, eggs, olive oil

Directions:
Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl.
Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil.
Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
Transfer the flour mixture to a medium bowl.
Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth.
If not frying immediately, cover with plastic wrap and reserve in the refrigerator.
Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.
Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches.
Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels.
Toss with cinnamon-sugar. Arrange on a platter and serve immediately.
Cheeseburger Pasta


Ingredients:
onion, garlic, ground beef, salt, paprika, oregano, pepper, tomato sauce, water, catsup, pasta, cheddar cheese

Directions:
In dutch oven, heat oil, add onion and garlic, cook 1 minute., Add ground beef, cook and stir 8 minutes., Add next 7 ingredients, mix well., Bring to a boil, boil for 3 minutes., Add pasta, heat through., Stir in 1 cup cheese., Sprinkle with remaining cheese, cover and cook until cheese melts.
Bacon Jalapeno Popper Puffs
Category: appetizers-and-snacks
By Chef John

If you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you'll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier.

Ingredients:
4 strips bacon
½ cup cream cheese, softened
¼ cup creme fraiche or sour cream
2 tablespoons minced green onions, plus some for garnish
1 teaspoon fresh lime juice
⅔ cup water
3 tablespoons butter
1 tablespoon bacon fat
1 teaspoon kosher salt
⅔ cup all-purpose flour
2  eggs
2 ounces shredded extra-sharp white Cheddar cheese
½ cup finely diced jalapeno peppers
1 pinch cayenne pepper
1 pinch freshly ground black pepper
2 cups vegetable oil for deep frying, or as needed

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble or finely chop. Drain fat from skillet, reserving 1 tablespoon. Mix cream cheese, creme fraiche, green onions, and lime juice together in a bowl. If mixture seems too thick, add enough water to thin it to your preferred consistency. Place skillet over medium-high heat. Add cold water, butter, reserved bacon fat, and salt. Bring mixture to a simmer; reduce heat to medium. Pour in flour all at once. Stir to mix and mash with a wooden spoon until dough starts to pull together, 2 to 3 minutes. Remove pan from heat; transfer dough to a mixing bowl and let cool for about 5 minutes. When dough is cool, whisk in 1 egg. Mixture will separate slightly. Continue whisking in first egg until mixture pulls back together. Repeat with the second egg. Scrape down sides of bowl. Add diced jalapeno, bacon pieces, shredded cheese, cayenne pepper, and black pepper. Mix thoroughly with a spatula. Wrap dough in plastic wrap and refrigerate until cool, 30 minutes to 1 hour. Heat oil in deep fryer to 375 degrees F. Using a small scoop, scoop out rounds of dough. Drop rounds of dough into hot oil and cook until golden brown and cooked through, 3 to 4 minutes. Work in batches if necessary. Transfer to a cooling rack. serve with dipping sauce garnished with a few green onion slices.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 40 puffs

Calories: 274.9
Fat: 23.3 g
Saturated fat: 10.9 g
Carbohydrates: 9.4 g
Sugars: 0.6 g
Dietary fiber: 0.5 g
Protein: 7.6 g
Cholesterol: 96.6 mg
Sodium: 485.6 mg
Roasted Broccoli With Asiago


Ingredients:
broccoli, olive oil, asiago cheese

Directions:
Pre-heat oven to 450°F.
Trim the broccoli stalks, and cut each crown of braccoli lengthwise into 4 spears.
Place the broccoli in a large bowl and toss with olive oil.
Sprinkle with salt and pepper.
Transfer broccoli to a large rimmed baking sheet.
Roast the broccoli until crisp-tender and stalks begin to brown, about 25 minutes.
Return the broc to the bowl and toss with the cheese, to coat well.
Cold Soba Noodle Salad
Category: world-cuisine
By B. Tario

This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

Ingredients:
1 (14 ounce) package dried soba noodles
1 tablespoon toasted sesame oil
5 (3-cup) storage containers
1 cup shelled edamame
1 large carrot, shredded
4  green onions, thinly sliced
½ cup chopped cilantro
1 ¼ cups Thai peanut sauce
5 (2-ounce) dressing containers

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain. Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers. Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

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

Calories: 489.7
Fat: 19.2 g
Saturated fat: 3.7 g
Carbohydrates: 68.9 g
Sugars: 1 g
Dietary fiber: 2.7 g
Protein: 19.7 g
Sodium: 787.9 mg
Garlic and Chive Vegan Cream Cheese


Ingredients:
raw cashews, water, nutritional yeast, salt, black pepper, garlic clove, fresh chives, fresh lemon juice

Directions:
Drain your soaked cashews and then blend them up with all of the ingredients bar the water.
Scrape down sides and add water.
Blend with a high-powered blender, scraping down sides as you go, until its smooth.
Scrape contents into a bowl/contained. Add the remaining chives on top and cover and refrigerate.
Can be eaten immediately but thickens up when in the fridge.
Can keep for probably up to 5-7 days but unlikely it will last that long!
Tropical Pineapple Chicken


Ingredients:
barbecue sauce, brown sugar, all-purpose flour, salt, chicken, pineapple chunks, sliced water chestnuts, ground ginger

Directions:
In a large saucepan, combine the first 6 ingredients until smooth. Bring to a boil. Then reduce heat and simmer for 2 minutes stirring occasionally.
Add the chicken, pineapple, water chestnuts, and ginger.
Cover and simmer for 10 minutes. Serve over rice or whatever side dish you'd like!
Tomato, Cucumber, & Avocado Sandwich


Ingredients:
cucumbers, beefsteak tomatoes, red onions, avocado, lemon juice, alfalfa sprout, green leaf lettuce

Directions:
Lightly toast bread or roll.
Toss avocado slices with a tiny bit of lemon juice to keep from getting brown.
Spread some of the honey mustard on the bread.
Place lettuce on bread, followed by tomato slices, cucumbers, red onion, and avocado slices.
Drizzle remaining honey mustard over the vegetables.
Top with sprouts and close up sandwich, securing with a toothpick.
Note: To make honey mustard, combine honey and prepared yellow mustard together to taste.
To make honey mustard salad dressing, simply add a little mayonnaise to the same mixture and thin with a tiny bit of milk if needed, to suit your taste.
Of course, both honey mustard and honey mustard salad dressings are now sold in stores if you prefer to use ready made.
Apple Mulligatawny Soup ( Chicken )


Ingredients:
onion, carrot, celery, gingerroot, garlic cloves, curry paste, coconut milk, granny smith apples, fresh coriander

Directions:
In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes.
Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
Pour in coconut milk and chicken stock and bring to a boil.
Add squash and reduce heat to simmer for 15 minutes.
Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Strawberry Cannoli


Ingredients:
strawberry, sugar, fat-free ricotta cheese, fat free cream cheese, confectioners' sugar, vanilla extract

Directions:
At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important]. Clean processor.
Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones.
Yuk   (Chicken Fettuccini)


Ingredients:
dry fettuccine, butter, zucchini, chicken breasts, fresh parmesan cheese, fresh parsley

Directions:
Cook noodles; drain and set aside.
Melt butter in large skillet.
Add cream and egg yolk.
Cook until cream begins to bubble.
Add zucchini and chicken cubes.
Heat through and toss with fettuccini.
Gradually add 2 cups Parmesan cheese.
Toss again and sprinkle with fresh parsley.
Serve at once.
Somebody's Mother's Mother's Pie Crust


Ingredients:
all-purpose flour, salt, butter

Directions:
Sift the flour with the salt into a bowl.
With a pastry blender or the fingertips, blend the butter into the flour and salt mixture. Stir in the egg yolk and water.
Form the pastry into a ball. Wrap it in wax paper and chill for two hours. Knead the pastry for one minute or until it holds together.
Roll on lightly floured board and fit the pastry into 9" pie plate. You will have enough to use for stripping or ad added strip around the edge.