xiaoxl/recipe_data huggingface dataset:
Thai Drunken Pasta


Ingredients:
chicken breasts, red onion, garlic cloves, green pepper, broccoli, fresh basil leaf, lime juice, soy sauce, cilantro, red pepper flakes, brown sugar, salt

Directions:
Cook noodles and set aside.  Add a small amount of peanut oil to keep from sticking.
Heat oil in a wok or large skillet.  Add the garlic and brown lightly.
Add chicken and cook until no longer pink.
Add onions, pepper, mushrooms, and broccoli.  Stir fry lightly for 4 to 5 minutes.
Add noodles and stir.
Add lime juice, chili sauce, soy sauce, pepper flakes, basil, brown sugar, and salt.
Stir continuously until noodles are firm but tender.
Braised Short Rib Fries


Ingredients:
tomatoes, yellow onion, serrano chilies, cilantro, fresh lime juice, ground cumin, ground coriander, kosher salt, black pepper, avocados, yellow onion, cilantro, lime juice, cumin, kosher salt, black pepper, garlic cloves, garlic oil, half-and-half, beer, monterey jack pepper cheese, cream cheese, chili powder, chilies, tomatoes, water, garlic cloves, yellow onion, cumin, sugar, salt

Directions:
Salsa Fresca:
Mix all ingredients together.
Guacamole:
Add all ingredients together and blend with mixer. Make sure to store in an airtight container.
Cheese Sauce:
Melt 2 tablespoons of butter in a small saucepan and add 4 tablespoons of flour (wet sand consistency]. Stir occasionally until golden colored and set aside (roux].
In a large saucepan, sauté garlic and jalapenos with garlic oil. Deglaze with beer and bring to a simmer.  Add veggie base and half and half.
Bring to a boil and add half of the roux. Stir inches If it is not thick enough after a few minutes add the other half of the roux.
Simmer liquid for 5 minutes and take off heat.  Add pepper jack and cream cheese. If it is too thick, add a little more half and half. Whisk in until cheeses are completely incorporated (melted].
Ribs:
Generously cover short ribs with salt, pepper and ancho powder.
Grill on high heat for about 2 to 3 minutes per side.
Place in a crock-pot and add all remaining ingredients.  Simmer on medium heat for about 2 to 3 hours (or until the meat falls of the bone].
Place all ingredients in a large stockpot and bring to a simmer. Simmer for 45 minutes. Once meat is tender, remove the bone and shred.  Yum.
Marinated Fennel Salad


Ingredients:
fennel bulb, olive oil, cider vinegar, salt

Directions:
Cut fennel in half (use the bulb part only].
Rinse under cold water.
Remove core.
Slice thinly.
In an airtight container- mix oil, vinegar, and salt.
Add fennel.
Close container tightly and give a good shake.
Set aside for 2 hours, turning the pot upside down/right side up once in a while.
Serve individual portions, with some of the liquid & a piece of bread.
Garnish with a sprig of leaves (from the top of the fennel].
Crab and Shrimp Louis
Category: salad
By Scotty

This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.

Ingredients:
4  eggs
1 head iceberg lettuce, shredded
¼  cucumber, thinly sliced
½ pound crabmeat
8 ounces cooked shrimp
1  avocado - peeled, pitted and sliced
8  cherry tomatoes, halved
⅔ cup mayonnaise
⅓ cup hot chile sauce
2 tablespoons sweet pickle relish
salt and pepper to taste
1 tablespoon chopped fresh parsley
1  lemon - cut into wedges, for garnish

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 581.4
Fat: 43.2 g
Saturated fat: 7.3 g
Carbohydrates: 19 g
Sugars: 6 g
Dietary fiber: 6.7 g
Protein: 34.3 g
Cholesterol: 352.3 mg
Sodium: 700.7 mg
Bread Machine Bagels


Ingredients:
water, bread flour, brown sugar, salt, active dry yeast, egg, water, poppy seed, sesame seeds

Directions:
Measure first 5 ingredients into bread machine in the order recommended by the manufacturer.
Select dough setting.
When cycle is completed, remove the dough from the machine.
Place dough on a floured surface.
Divide into 10 parts.
Form into balls, gently press thumb through center of ball and slowly stretch into bagel shape.
Place on a greased baking sheet, cover with a damp cloth and set in a warm place to rise.
Bring three quarts of water and one tablespoon of sugar to a rapid boil in a large sauce pan.
Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
Boil on each side for 1 to 2 minutes.
Remove and cool on wire rack 1 minute.
Brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
Bake at 400 degrees on a baking sheet sprinkled with cornmeal until golden.
Tender Juicy Skirt Steak  (Churrasco)
Category: world-cuisine
By Sweetie_12

Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it's done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy.

Ingredients:
3 cloves garlic, minced
2 tablespoons balsamic vinegar, or to taste
2 tablespoons grill seasoning
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste
1 pound skirt steak
2 tablespoons olive oil, or as needed
¼ cup water, or as needed
1  onion, chopped
1 (8 ounce) can mushrooms, drained

Directions:
Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight. Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover. Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet. Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.

Prep time: 15 mins
Cook time: 43 mins
Total time: 8 hrs 58 mins
Yields: 4 servings

Calories: 203.8
Fat: 11.8 g
Saturated fat: 2.9 g
Carbohydrates: 9.2 g
Sugars: 3.4 g
Dietary fiber: 2.5 g
Protein: 15.5 g
Cholesterol: 25.2 mg
Sodium: 1039.1 mg
Skirt Steak Mofongo


Ingredients:
plantains, beef broth, garlic oil, salt, avocado

Directions:
Special equipment: wood pilon, for mashing plantains.
Heat vegetable oil until hot, and then fry the plantains for 10 to 15 minutes. Transfer to a pilon with the beef broth and garlic oil and mash together until combined. Mix in some chicharrones, if using. Mold the plantain mixture into an 8-ounce bowl, then plate the mofongo.
Cook the skirt steak on a flat skillet over high heat on one side. Sprinkle the top with salt, flip the steak and drizzle the top with garlic oil. Cook until desired doneness, then flip once more, spread with garlic oil and season with salt. Cut into pieces and drizzle with Creole sauce. Place into the plated mofongo and serve with avocado.
Cashew Crusted Salmon


Ingredients:
olive oil, honey, yellow mustard, onions, garlic clove, salmon fillets, lemon

Directions:
Place 1 tablespoon of oil in a large skillet and heat through until hot.
In a bowl mix the honey and mustard together, add the onion and garlic mix well.
Brush the salmon on the skin side with the honey mixture thick enough to coat. Place in the cashews and coat well.
Place the fish skin side down in the hot skillet and gently sauté until the side turns golden. Turn over the salmon and finish cooking it until the internal temperature reaches 145°F using a cooking thermometer.
Place on a platter and drizzle with the remaining oil and a squirt of lemon. Serve immediately.
Twice-Baked Sweet Potato (For One)


Ingredients:
sweet potato, butter, brown sugar, sugar, olive oil, cinnamon

Directions:
Preheat oven to 400-degrees F.
Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour.
In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar.
When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix.
Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon.
Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top.
Serve hot.
TURKEY TETRAZZINI


Ingredients:
spaghetti, butter, red onion, cremini mushrooms, garlic cloves, low sodium chicken broth, unbleached all-purpose flour, milk, black pepper, rosemary, sage, cayenne pepper

Directions:
Preheat oven to 350ºF. In a large skillet over medium heat, melt butter. Sauté onion until soften. Add peppers and sauté for 3 minutes. Add mushrooms and cook for 3 minutes. Add garlic and sauté for 1 minute. Add flour and stir until vegetables are well coated. Pour broth and stir until well combined. Bring to a boil and cook for 2-3 minutes or until thickened. Reduce heat to low, add milk and condensed cream of mushroom. Cook mixture for 5 minutes.
Add turkey, peas, black pepper, rosemary, and sage; mix until combined. Add cooked pasta and stir well. Transfer mixture into a 9 x 13” baking dish coated with cooking spray. Cover with foil and bake for 20 minutes. Uncover, sprinkle with cheese, paprika and parsley. Return baking dish to the oven and bake for 5 to 10 minutes or until cheese is melted.
Peach Cobbler Dump Cake II
Category: desserts
By GERONEMO

If you love peaches, you will love this cake.  My grandmother used to make it for Sunday dinner.

Ingredients:
1 (29 ounce) can sliced peaches, drained, juice reserved
1 (6 ounce) package peach flavored Jell-O® mix
1 (18.25 ounce) package yellow cake mix
½ cup butter
½ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place peaches in bottom of 9x13 cake pan. Sprinkle dry peach gelatin over peaches. Sprinkle dry cake mix over gelatin. Cut up butter and distribute over cake mix.  Pour 1 cup of reserved peach juice and 1/2 cup of water over the top. Bake in the preheated oven for 60 minutes, or until the top is browned.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 1 - 9x13 inch pan

Calories: 335.7
Fat: 12.7 g
Saturated fat: 5.6 g
Carbohydrates: 53.8 g
Sugars: 38 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 21.2 mg
Sodium: 392.5 mg
Mango Salsa for Fish or Chicken


Ingredients:
black beans, mango, yellow onion, habanero pepper, lime zest, lime juice, lemon juice, salt, pepper

Directions:
Combine all ingredients and chill if making ahead of time.
I served over sole that was coated in a mixture of 2 tsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp salt, and 1/2 tsp pepper. The fish was cooked on a greased grill, 2 minutes per side. The recipe is from recipe # 230553.
Low Fat Mac and Cheese


Ingredients:
pasta, nonfat milk, plain flour, Dijon mustard, black pepper

Directions:
COOK pasta and DRAIN; keep warm.
In same saucepan, ADD milk and flour and WHISK until smooth; heat to BOIL stirring all the time to make sure does not stick.
ADD mustard and black pepper.
Once at a boil, allow to simmer about 3 minutes til thickened slightly.
ADD cheese stirring until total melted.
ADD pasta back into saucepan; stir until well coated.
ENJOY!
NOTE: Was inspired by the internet to post this; I HOPE you don't give it a miss!
NOTE: Can top with tsp of parsley or 1 tsp chilli flakes when adding mustard and pepper; is all up to YOU! :].
Incredibly Hot Buffalo Wing Sauce


Ingredients:
butter, lime, juice of, garlic, onion, mustard powder, habanero, cayenne, hot paprika, celery seed, red pepper flakes, black pepper, honey

Directions:
Saute onion and garlic in a small amount of butter just till aromatic.
Remove from heat.
Add remaining butter and melt over low heat.
Add remaining ingredients and simmer 5-10 minutes .
This sauce can stay over very low heat for a long time; the longer it sits, the hotter it will be.
The Ultimate Margarita
Category: trusted-brands-recipes-and-tips
By Gran Gala

The name says it all--quality ingredients yield the best margarita!

Ingredients:
½ fluid ounce Gran Gala Triple Orange Liqueur
2 fluid ounces Corazon Blanco Tequila
1 fluid ounce fresh lime juice
1 fluid ounce agave nectar or simple syrup

Directions:
Shake together all ingredients with ice and strain into a margarita glass. Optional: rub the cut side of a lime on the glass rim and dip it into salt; and add a lime wedge to the rim of the glass as a garnish.

Yields: 1 cocktail

Calories: 273.7
Fat: 0.1 g
Carbohydrates: 31.6 g
Sugars: 27.6 g
Dietary fiber: 1.6 g
Protein: 0.1 g
Sodium: 2.1 mg
Cheese Whiz Veggie Casserole


Ingredients:
Minute Rice, Cheese Whiz, milk, water

Directions:
Blend Cheese Whiz, milk, water, and soup.
Heat until smooth.
Place vegetables in greased casserole dish.
Sprinkle uncooked rice and onion flakes over vegetables.
Pour sauce over all.
Bake covered for 45 minutes at 350°F.
If desired, you can double the vegetables but use the same amount of other ingredients.
Scallop Purleau


Ingredients:
bacon, red onion, green pepper, grape tomatoes, rice, bay scallop

Directions:
Cook bacon until done, remove bacon, save grease.
Add onion, green pepper and grape tomatoes to bacon grease.
Cook until liquid is dissolved.
Add chicken stock, bring to boil.
Add rice and cover, turn down heat. (Follow package directions for rice].
After 10 minutes add scallops and jalapeño pepper by fluffing rice (do not stir] recover.
When rice is fully cooked, stir, serve and enjoy.
Provencal Cheese and Herb Bread


Ingredients:
active dry yeast, warm water, sugar, flour, salt, dried rosemary, dried thyme, dried basil, dried oregano, dried sage, black pepper, extra virgin olive oil, sharp cheddar cheese, egg, water

Directions:
Preheat oven to 400 degrees.
Sprinkle yeast over 1/4 cup of the warm water (105 degrees] in a glass measuring cup; stir in 1 teaspoon of sugar.  Let stand for 10 minutes; mixture will be foamy.
In a large bowl, stir together 3 1/4 cup flour, salt, rosemary, thyme, basil, oregano, sage, pepper and remaining 1 teaspoon sugar.
Pour yeast mixture into flour mixture.  Add remaining 1 cup warm water and the olive oil, stir to form a ball. Mix in 3/4 cup of the shredded cheddar cheese.
Turn onto a well-floured surface.  Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
Grease large bowl with a little additional olive oil.  Place dough in bowl and turn to coat.  Cover with plastic wrap.  Let rise in a warm place for 1 1/2 hours, until doubled in size.  Punch dough down.
Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface.  Roll up from a short side.  Fold ends under loaf and place seam side down in a greased 8 1/2 x 4 1/2 x 2 5/8 - inch loaf pan.  Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
Brush top of loaf with the egg wash.  Sprinkle with the remaining 1/4 cup cheese.  Bake for 35 minutes or until loaf sounds hollow when tapped.  Remove from pan to rack.  Cool.
Margarita Chicken Tacos With Salsa


Ingredients:
black beans, pineapple tidbits, red onion, fresh cilantro, lime juice, salt, boneless skinless chicken breast halves, lime juice, salt, ground black pepper, flour tortillas

Directions:
For salsa, in a medium bowl, stir together the beans, pineapple, onion, jalapeño peppers, cilantro, chipotle pepper, the 4 teaspoons lime juice, and 1/4 teaspoon salt. Cover and chill in the refrigerator while chicken marinates.
Place the chicken in a self-sealing bag set in a large bowl; set aside. In a small bowl, stir together the tequila, 1/4 cup lime juice, oil, 1/4 teaspoon salt, and ground black pepper. Pour over chicken in bag. Seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Meanwhile, wrap tortillas in heavy foil; set aside.
Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted in centers registers 170 degree F. During the last 5 minutes of cooking, place foil-wrapped tortillas next to chicken on the grill rack until heated through, turning once. Remove chicken to a cutting board.
Cut chicken into 1/2-inch-thick slices. Divide chicken among tortillas and top with salsa. Roll up.
Cheddar potato-beer soup with shredded ham


Ingredients:
butter, onion, salt, fresh ground pepper, beer, chicken broth, vegetable broth, cheddar cheese, cooked ham

Directions:
Heat butter in a large, heavy saucepan over medium-high heat.
Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
Add salt and pepper and red pepper flakes to taste.
Add beer; heat to a boil, stirring to scrape up any browned bits.
Add chicken broth; heat to a boil.
Cook until potatoes and carrots are tender, about 12 minutes.
Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender].
Puree and return to saucepan.
Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
Taste for seasoning; add more pepper flakes if needed.
Ladle into bowls.
Top each with shredded ham.
Pasta-Touille


Ingredients:
eggplants, dried red lentils, water, no-salt-added diced tomatoes, tomato paste, garlic cloves, dried parsley, dried basil, fennel seed, paprika, salt, pasta, zucchini, fresh mozzarella cheese

Directions:
Eggplant:
Heat the oven to 425°F and line a rimmed baking sheet with parchment.
Spread out the eggplant cubes and mist with spray oil.
Roast for 25 minutes, stirring halfway through. Remove and set aside.
Reduce oven to 350°F.
Sauce:
Combine lentils and water in a large pot.
Bring to the boil, then turn down and simmer, covered, 15 minutes, stirring occasionally.
Stir in marinara, diced tomatoes, tomato paste, garlic, dried onion, parsley, basil, fennel, paprika, salt and chicken. Simmer, stirring occasionally, for 10 minutes.
Pasta and Assembly:
Coat a large casserole dish or Dutch oven (love my Staub!] with cooking spray.
Cook the pasta 3 minutes shy of al dente, drain and transfer to the Dutch oven.
Stir in the zucchini, pepper slices, eggplant, half the mozzarella and chevre, and all the sauce.
Top with remaining cheese.
Bake, uncovered, 30 minutes or until bubbly around edges and cheese is melted.
Broil for 5 minutes until cheese is browned.
Asian-Peanut and Pasta Salad


Ingredients:
spaghetti, roasted peanuts, garlic powder, crushed red pepper flakes, radish, carrot, green onions, fresh cilantro, avocado

Directions:
Cook pasta according to package directions; drain and set aside.
Process 1/2 cup peanuts, orange juice and next 6 ingredients in a blender until smooth, stopping to scrape down sides.
Combine pasta, half of dressing, remaining 1/2 cup peanuts, radishes and the next 3 ingredients, gently tossing to coat.  Cover and chill 30 minutes.  Serve with remaining dressing and avocado slices.
Nana's Hungarian Cheese Spread


Ingredients:
butter, cream cheese, caraway seed, paprika, chives, capers

Directions:
Cream butter and cream cheese., Add caraway seeds, paprika, chives and capers., Serve with pumpernickel bread.
Colorful Broccoli Salad
Category: salad
By 1940's girl

If you like broccoli and bacon, this is something you have to try. My family loves this recipe. They make it whenever there are going to be guests. It tastes great and happens to be rather colorful.

Ingredients:
½ cup mayonnaise
¼ cup white sugar
1 teaspoon vinegar
½ pound bacon, cut into 1-inch square pieces
1 bunch broccoli, cut into florets
1  red onion, chopped
1 cup shredded sharp Cheddar cheese

Directions:
Whisk mayonnaise, sugar, and vinegar together in a bowl. Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Drain bacon on paper towels. Mix broccoli, bacon, onion, and Cheddar cheese in a large bowl. Pour dressing over broccoli mixture; toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 347.6
Fat: 27.5 g
Saturated fat: 8.7 g
Carbohydrates: 14.4 g
Sugars: 10.3 g
Dietary fiber: 1.6 g
Protein: 12.1 g
Cholesterol: 44.7 mg
Sodium: 549 mg
Pork Chops for the Slow Cooker
Category: main-dish
By KOORBRUS

As with most slow cooker recipes this is tender and delicious.

Ingredients:
6  boneless pork chops
¼ cup brown sugar
1 teaspoon ground ginger
½ cup soy sauce
¼ cup ketchup
2 cloves garlic, crushed
salt and pepper to taste

Directions:
Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops. Cook on Low setting for 6 hours, until internal temperature of pork has reached 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 6 hrs
Total time: 6 hrs 5 mins
Yields: 6 servings

Calories: 146.1
Fat: 4.3 g
Saturated fat: 1.6 g
Carbohydrates: 10.6 g
Sugars: 8.5 g
Dietary fiber: 0.3 g
Protein: 16 g
Cholesterol: 36 mg
Sodium: 1336.6 mg
Spaghetti With Coconut Spinach


Ingredients:
spaghetti, garlic clove, fresh ginger, red chili pepper, cinnamon, curry powder, coconut milk, salt, fresh spinach

Directions:
Prepare pasta according to package directions.
Meanwhile heat oil in a large skillet. Add garlic, ginger, chili pepper, cinnamon and curry powder. Sautee for a minute or two (until fragrant].
Add coconut milk and bring to a boil. Season with salt to taste.
Add spinach, reduce heat to low and allow spinach to wilt. Remove from heat.
Drain pasta, return to the pot and add the sauce. Spoon into bowls and top each serving with 1/2 tbs of desiccated coconut.