xiaoxl/recipe_data huggingface dataset:
Spicy Lamb Patties With Cauliflower-Almond Rice


Ingredients:
ground lamb, harissa, ground cumin, hot paprika, sea salt, ground black pepper, garlic cloves, golden raisin, head cauliflower, fresh parsley, lemon juice, olive oil

Directions:
For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across].
Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
For the rice: Combine the raisins and 1 cup of water in a microwe-safe bowl; microwave for 1 minute, then drain and set aside.
Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
Serve the lamb patties over the cauliflower rice.
Cook's Note: If you can't find harissa, substitute with 2 teaspoons tomato paste mixed with 1/4 teaspoon cayenne pepper and 1/4 teaspoon lemon juice.
Use gloves when forming the patties to avoid getting the spicy paste in your eyes.
You can also cook the patties in a 350 degree F oven until cooked through.
Iced Horchata Coffee
Category: drinks
By Jamie Justice Yost

Iced Gevalia® Cold Brew Coffee gets a flair of Mexico with hints of almond and cinnamon.

Ingredients:
1 cup uncooked white rice
2 cups water
½ cup raw almonds
16 ounces Gevalia® Cold Brew Concentrate - House Blend
1 tablespoon blue agave nectar
1 tray ice cubes
4  cinnamon sticks  (Optional)

Directions:
Combine rice, water, and almonds in a blender. Blend mixture until well combined, about 2 minutes. Mixture will be coarse. Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave. Serve over ice. Garnish with cinnamon sticks, if desired.

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

Calories: 310.5
Fat: 9.3 g
Saturated fat: 0.8 g
Carbohydrates: 50.7 g
Sugars: 4.9 g
Dietary fiber: 4.7 g
Protein: 7.1 g
Sodium: 30.9 mg
Fool Proof Chocolate Chip Banana Bread


Ingredients:
flour, baking soda, salt, butter, margarine, brown sugar, eggs, bananas, chocolate

Directions:
Preheat Oven to 350 degrees.
Lightly grease 9"x5" loaf pan (glass or metal].
In large bowl, combine flour, baking soda, and salt.
In a second bowl, mix butter, brown sugar and eggs. Then stir in mashed bananas, until blended.
Stir banana mixture into flour mixture, until nicely moistened.
Stir in all but a few chocolate chip morsels, to be used later.
Pour mixture into greased loaf pan.
Sprinkle remaining morsels on top of batter.
Bake in Preheated oven for 65-75 minutes, or until toothpick inserted into center comes out clean.
Let cool in pan for 5 to 10 minutes, then turn it over onto a dish or wire rack. Let cool another 10 minutes, as morsels will be hot.
Alfredo Mashed Potatoes


Ingredients:
potatoes, butter, cream cheese, garlic powder, milk, parmesan cheese

Directions:
Bring 5lb potatoes to boil in salted water until tender, drain water, then put aside. Hint: You can also use Simply Potatoes in your grocery's refrigerated section and just pop each of them in the microwave for 3 minutes. This really speeds things up.
Melt butter in a medium sauce pan then add cream cheese and garlic powder. Stir until smooth. Add milk, a little at a time, then stir in Parmesan. Remove from heat when the sauce reaches a desired consistency. Hint: you can also use your favorite jarred Alfredo sauce, or buy a packet of McCormick's instant creamy garlic Alfredo mix (follow cooking directions on the package]. They'll both do the trick, as well.
Add Alfredo sauce to diced potatoes and mash together until it reaches a fluffy texture.
Add salt and pepper to taste. Garnish with parsley.
Balsamic Glazed Salmon With Strawberry Salsa


Ingredients:
salmon, strawberry, cilantro, green onion, lime juice

Directions:
1. Place salmon fillet on a baking sheet and use a pastry brush to brush it with a few coats of balsamic vinegar. Reserve the rest of the balsamic for later. Season salmon with a dash of salt and pepper.
2. Bake salmon for 15-20 minutes until cooked to your desired level of doneness. For well done fish, you may need to add a couple of extra minutes in the oven.
3. When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top. Top salmon with strawberry salsa and serve immediately.
4. Combine strawberries, cilantro, jalapeño, green onion, lime juice in a medium bowl.
5. Add salt and pepper to taste.
6. Store salsa in the fridge until you're ready to serve.
Hot Crawfish Dip


Ingredients:
butter, green onion, green bell pepper, crawfish tail, garlic cloves, diced pimentos, cream cheese, French baguette, green onion, flat leaf parsley

Directions:
Melt butter in a Dutch oven over medium heat; add green onions and bell pepper. Cook, stirring occasionally, 8 minutes or until bell pepper is tender.
Stir in crawfish and next 3 ingredients; cook, stirring occasionally, 10 minutes. Reduce heat to low. Stir in cream cheese until mixture is smooth and bubbly.
Garnish with green onion slices or chopped parsley.
Serve with toasted French bread slices.
Peanut Butter Cupcakes


Ingredients:
brown sugar, flour, peanut butter, butter, cinnamon, eggs, shortening, peanut butter, brown sugar, milk, flour, cinnamon, baking powder, salt

Directions:
Mix Together Topping Ingredients., Cream together shortening, peanut butter, and brown sugar., Mix the dry ingredients, flour, cinnamon, baking powder and salt., Add alternately to creamed mixture 1 cup of milk and the mixed dry ingredients., Fill baking cups about 1/2 to 3/4's full., Sprinkle topping on each cupcake., Bake at 375 for 18 - 20 minutes.
Leftover Mashed Potato Soup with Bacon


Ingredients:
mashed potatoes, onion, skim milk, bacon bits, cheddar cheese, canola oil, vegetable bouillon cube

Directions:
Heat oil in pot on medium.  Add onion and cook onions until glassy.
Stir in milk.
Mix in mashed potatoes, bacon bits and bouillon cube. Heat and continue stirring until mixed and lump free.
Mix in cheese and serve.
Classic Minestrone


Ingredients:
leek, carrot, celery, baking potatoes, zucchini, whole tomatoes, water, salt, cannellini beans, basil pesto, ground black pepper

Directions:
1. Bring vegetables, tomatoes, water, cheese rind, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.].
2. Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture]. Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.
Family Pleasing Baked Beans


Ingredients:
onion, brown sugar, ketchup, Worcestershire sauce, prepared mustard

Directions:
Preheat oven to 375*.
Pour beans into a 3 quart casserole dish. Stir in onion, brown sugar, ketchup, Worcestershire sauce and mustard; mix well.
Cover and bake for 1 hour. You can bake for a little longer for a thicker sauce.
White Peach and Red Rasberry Cobbler


Ingredients:
unsalted butter, flour, sugar, baking powder, salt, milk, red raspberries, fresh lemon

Directions:
Melt butter into 13"X9"X2" baking pan.
In a medium size bowl combine the flour, 1 cup of the sugar, baking powder, salt, and mix well. I add maybe a 1/4 tsp of cinnamon, a couple grates of nutmeg and some McCormick Orange Peel to this to give it a little more flavor than plain dough. Stir in the milk , don't over mix, just till combined. Pour this over the melted butter in the pan, DO NOT stir them together.
In a sauce pan, add the peaches, 1/2 cup sugar, lemon juice and bring to a boil over medium high heat, stir gently but constantly. After reach a boil pour the peaches over the butter and dough in the pan. Again DO NOT stir them together. Scatter the rasberries over the pan evenly.
Cook at 375 for about 40-45 minutes, or untill top is golden brown.
Best hot. Great with vanilla ice cream also.
Chicken Soup Tete Style


Ingredients:
roasting chickens, celery, carrots, onions, garlic cloves, cloves, cinnamon sticks, fresh cilantro, black peppercorns, bay leaf, white rice

Directions:
Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a good sized stock pot and fill with cold water to cover chicken by 3 to 4 inches, (it is not necessary to peel the garlic or onion, just wash the outside.] Using low heat cook for 4 hours after boiling begins.
Using a colander drain broth into another pot. Reserve chicken meat and discard the rest.
In a bowl put rice and 1 cup of water to soak(soak brown rice for about an hour]. While it is soaking skim fat off the top of broth and remove usable meat from chicken.
Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens.
Once soup has reached desired thickness heat through and serve.
Sour Cream Lemon Muffins


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, salt, lemon, zest of, sour cream, eggs, unsalted butter, fresh lemon juice

Directions:
Prep your muffin pan with a little non-stick spray and preheat the oven to 375°F.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Use a whisk to break up any lumps and thoroughly combine.
Make a well in the center of the dry ingredients and add the sour cream, eggs, butter, lemon juice, and lemon extract.
Mix together with the whisk quickly until the batter is moist but combined. It shouldn't take more than 30 seconds or 20 strokes. Expect the batter to be thick and a little lumpy. If it seems overly thick (there will be some variation in moisture content between sour creams] feel free to add a splash more lemon juice.
Divide the batter between the wells in your muffin pan (roughly 3/4 full] and sprinkle with coarse sugar, if desired.
Bake for 16-24 minutes (depending on the size of your muffin] until the muffins are light golden brown on top and a toothpick comes out clean. Do not over bake.
Allow the muffins to sit in their tins on a wire rack for 5 minutes to cool. Then tap them out of the pan.
Serve slightly warm or at room temperature.
Marco's Fish Wrapped in Hoja Santa


Ingredients:
canola oil, leek, epazote, cornflour, salt, cheese, butter, canola oil, garlic cloves, leek, onion, banana, bonito flakes, whole allspice, canola oil

Directions:
For the huitlacoche masa dumplings:
In a skillet, heat the oil and saute the huitlacoche and leeks, about 5 minutes. Season with salt and pepper and add the epazote. Set aside.
For the masa bolitas:
In a bowl, mix the corn flour, salt and 1 1/2 cups/ 375 ml water. Knead to form your dough.
Pinch off a golf ball-size piece of dough and press the center to form a cavity. Stuff it with some of the mushroom mixture and add some cheese. Enclose the stuffing with the masa and reshape into a ball. Cover with plastic wrap and keep in the refrigerator until ready to deep-fry.
For the plantain salsa:
In a skillet over medium heat, melt the butter with the canola oil. Add the garlic, leeks and onions, and saute until translucent. Add the plantain bananas and continue sauteing, about 5 minutes. Add the bonito flakes and allspice, and continue sauteing, 2 to 3 minutes. Transfer the mixture to the recipient of the food processor and reduce into a coarse puree, keeping some texture to it. Add a little water if too thick. Season with salt and pepper.
For the fish:
Preheat the oven to 400 degrees F (200 degrees C]. Wrap the fish with the hoja santa leaves. Place on a baking tray and bake in the oven for about 5 minutes. Set aside.
To deep-fry the masa dumplings, heat the oil in a deep-fryer to 375 degrees F (190 degrees C].
Deep-fry the dumplings until nice and golden brown, about 3 minutes. Transfer to a baking tray covered with paper towels to drain excess oil. Season with salt and pepper.
To assemble the plate, add a spoonful of the plantain salsa on a plate, lay a piece of fish on the salsa and top with 2 or 3 masa dumplings. Garnish with chia seeds if using and toasted macadamia nuts.
Cook's Note:
Chiapas cheese is a sharp cheese that tastes like aged Cheddar. You can substitute it with Cheddar cheese or any other favorite cheese.
French-Fried Bell Pepper Rings


Ingredients:
bell peppers, eggs, milk, parmesan cheese, all-purpose flour

Directions:
Slice peppers into 1/4 inch rings; remove and discard seeds and membranes.  Set aside.
Combine eggs and milk, stirring well. Combine breadcrumbs and cheese, stirring well.
Dip pepper rings into egg mixture, and dredge in flour.  Dip again into egg mixture, and then dredge through the breadcrumb/cheese mixture, coating well.
Pour oil to a depth of 2 inches in a Dutch oven.  Heat to 375 degrees.
Fry pepper rings 1 to 2 minutes or until golden brown, turning once.  Drain on paper towels.
Bow Tie Pasta/Green Vegetables in Buttermilk Sauce


Ingredients:
dry bow tie pasta, broccoli florets, onion, edamame, edamame, celery, butter, margarine, curry powder, pepper, salt, dry buttermilk, mayonnaise, cheddar cheese, monterey jack cheese

Directions:
Cook bow tie pasta until ala dente,drain.
In same pot cook broccoli, shelled edamame, celery in 1/2 cup water.  Cover and simmer 10 minutes. Drain.
In small bowl, mix butter or margarine with curry powder. Whisk well; set aside.
Pour pasta into round large baking dish.
Toss with butter or margarine mixture. When you do that the dish is also greased.
Add cooked vegetables and mix well.
Sprinkle with pepper and salt.
Mix dressing in bowl with whisk.
Add dressing and mix with pasta vegetable mixture.
Note: Use Ranch dressing and add to mixture if you wish. DO NOT USE BOTH.
Add optional drained chunk tuna or lump crab meat if desired.
Add cheese over the top.
If you want to serve hot, cook covered 375°F for 30 minutes.
To serve cool, cover for at least 2 hours in refrigerator.
Note: I take 1 cup cook broccoli florets and put them on a cutting board and chop fine and then add in to the pasta. It makes the color of the dish and the dressing really beautiful and appetizing.
This is a meal with hot crusty garlic bread or buns.
Fish Tagine With Olives (Moroccan Stew)


Ingredients:
paprika, potatoes, low-sodium tomato sauce, tomato sauce, olive oil, water, roma tomato, onion, ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix, salt, cayenne pepper, green olives, preserved lemon, Moroccan Spiced Preserved Lemons, fresh parsley, garlic cloves, vinegar, lemon juice, salt, paprika, cumin, black pepper

Directions:
Peel the potatoes & cut them into strips, about the size of a large french fry. Put them into a bowl & rinse. Then sprinkle paprika over the potatoes, turning them several times to make sure they are all covered.
Place the tomato sauce, olive oil, water, tomato, onions, & spices in a medium or large tagine. Stir to mix all the ingredients, then lay the potatoes on top of the sauce. Cover & cook on low heat for 30 minutes.
While the potatoes are cooking, mix the ingredients of the charmoula in a small bowl. Place the fillets into a shallow bowl or dish, pour half the mixture over top of the fish & let it marinate for 30 minutes.
Boil the olives in a small sauce pan of water for 5 minutes to remove their bitterness. Once done, drain the water & stir the rest of the charmoula in with the olives, set aside to be used later.
Stir the sauce in the tagine then place the fish fillets on top of the potatoes. Scatter the lemon & olives on the fish & pour all the remaining charmoula over the fish.
Cover the tagine & continue to cook on low heat for another hour. The tagine is done once the potatoes are tender.
Serve in the tagine with thick bread to scoop up the sauce & fish. Make sure you protect your table because the tagine will stay hot for a time.
Chili Paste With Szechuan Peppers


Ingredients:
bell pepper, ginger, head of garlic

Directions:
Grind all the spices., Mix with the oil and put the mix in a sterilised jar., Refrigerate and use in Chinese dishes.
Christmas Crispix® Mix
Category: appetizers-and-snacks
By JOFOSTER

This is an excellent treat that is great to have on hand around Christmas.

Ingredients:
1 (12 ounce) package crispy corn and rice cereal (such as Crispix®)
3 cups pecan halves
3 cups whole almonds
2 cups brown sugar
1 cup corn syrup
½ cup butter
1 ½ teaspoons vanilla extract

Directions:
Preheat oven to 250 degrees F (120 degrees C). Lightly butter a large roasting pan. Mix corn and rice cereal, pecans, and almonds together in the prepared roasting pan. Combine brown sugar, corn syrup, and butter in a saucepan; bring to a boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove saucepan from heat and stir vanilla extract into syrup. Drizzle syrup over cereal mixture and toss to coat. Bake cereal mixture in the preheated oven for 30 minutes; stir and continue baking for 30 minutes more. Spread cereal mixture in 1 layer onto 2 lightly buttered baking sheets, separating any large chunks with 2 forks; allow to cool.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 16 servings

Calories: 539.6
Fat: 32.8 g
Saturated fat: 5.9 g
Carbohydrates: 59.5 g
Sugars: 27.3 g
Dietary fiber: 5.4 g
Protein: 9 g
Cholesterol: 15.3 mg
Sodium: 232.8 mg
Grilled Mahi Mahi
Category: seafood
By Helene Rose-Carson

This recipe is great either on the grill or in the oven broiler. The tomatoes give it a little bite. My entire family loves it, even my pickiest eater. In the winter I make this dish in my oven or broiler. The amounts I gave are approximate. I use two cans of tomatoes when I want more 'bite,' only one can when I want less. I like a lot of garlic so I generally use a lot.

Ingredients:
5 pounds skinned, deboned mahi mahi, cut into chunks
¾ (4.5 ounce) jar bottled minced garlic
½ cup butter, diced
1 large onion, diced
1 ½  lemons, juiced
½ cup dry white wine
1 ½ (10 ounce) cans diced tomatoes with green chile peppers
salt and pepper to taste
8 ounces shredded pepperjack cheese

Directions:
Preheat grill for high heat. Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat. Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil. Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 12 servings

Calories: 336.6
Fat: 15.3 g
Saturated fat: 8.6 g
Carbohydrates: 7.1 g
Sugars: 0.6 g
Dietary fiber: 2 g
Protein: 40.1 g
Cholesterol: 179.5 mg
Sodium: 480.4 mg
Pot Roast - Pressure Cooker


Ingredients:
garlic cloves, onion, beef broth, tomato paste, water, brown sugar, dry mustard, sweet paprika, lemon juice, cider vinegar, Worcestershire sauce, parsley

Directions:
Rub the meat well with the crushed garlic, using one clove for each side.
In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat.     If it begins to smoke, reduce heat to prevent burning.  Remove roast and set aside.
Add oil and onion and cook until softened.
Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
Scrape bottom of cooker to remove any remaining bits of meat left over from browning.  Stir well until all ingredients have dissolved and contents are boiling.
Return roast to pressure cooker and turn to coat with sauce.
Close lid and bring pressure cooker to high pressure over medium-high heat.  Once full pressure is reached, reduce heat enough to maintain pressure.
Cook for 1 hour.
Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.
Pop-Up-Rolls


Ingredients:
self rising flour, milk, sugar, mayonnaise

Directions:
Combine everything., Fill greased muffin tins half full., Bake 375,for 18-20 minutes or until golden brown.
Cheesy Sausage Cakes on Roasted Field Mushrooms


Ingredients:
olive oil, butter, fresh chives, sausages, cheddar cheese, shallot, garlic cloves, parsley, French mustard, Worcestershire sauce, Tabasco sauce

Directions:
Preheat the oven to 200C/390F/Gas 6.
Place the mushrooms on a roasting tray, drizzle with the olive oil and season.
Cook in the oven for 15 minutes then reduce the temperature to 140C/285F/Gas 4. Cook at this temperature for about one-and-a-half hours. Remove from the oven and drain well. Put to one side. Turn the oven up to 180C/355F/Gas 5.
Meanwhile, to make the sausage cakes, take the sausage meat out of the sausage skins and put into a bowl. Discard the skins.
Add the rest of the ingredients and mix well. Mould into four even-sized cakes.
Heat a little olive oil in a frying pan and fry the sausage cakes for a few minutes on each side, or until nicely browned.
Transfer to a baking tray and cook in the oven for about 20 minutes, or until cooked through.
Just before they're finished cooking, return four of the roast mushrooms to the oven to reheat.
Cut the remaining six roast mushrooms into strips and fry gently in the butter. Season and stir in the chives.
Spoon the mushroom strips onto the centre of four serving plates. Top with one whole mushroom, a sausage cake and a fried egg.
Moroccan Applesauce Cake (Crock Pot)


Ingredients:
butter, sugar, eggs, vanilla, applesauce, baking soda, all-purpose flour, cinnamon, salt, chocolate chips, dates, raisins, walnuts

Directions:
Prepare a 2-quart pudding mold or 2-pound coffee can by greasing and flouring. Set aside.
In bowl of electric mixer, cream butter and sugar. Add eggs one at a time, beating until smooth after each addition. Beat in vanilla.
In small bowl combine applesauce and soda; stir in to mixer bowl.
Mix flour, cinnamon and salt together. Add to creamed mixture. Beat until smooth.
Mix in chocolate bits, dates (or raisins] and walnuts.
Turn into prepared pudding mold or coffee can. Place in crockery pot. Cover with 4 layers of paper towels. Place crockery pot lid loosely on top to allow steam to escape. Cook on high (300°F] 3 to 3 ½ hours, or until a toothpick inserted in center comes out clean.
Chocolate Almond Ice Cream (Dairy Free)


Ingredients:
banana, cocoa powder, honey, vanilla extract

Directions:
Place banana, cocoa, honey and vanilla extract in a food processor and allow the motor to run until it’s smooth and creamy. Stop and break up large clumps with a spatula as needed.
Top with toasted almonds, make sure they are cooled as you wouldn't want to melt your ice cream.
**Tips: Can easily double.
**If you are not going to eat right away put in freezer safe container with a lid being sure to stir every hour or so to keep it from getting too icy.