xiaoxl/recipe_data huggingface dataset:
Potato & Cheddar Quesadilla


Ingredients:
burrito-size flour tortillas, olive oil, cheddar cheese, mashed potatoes, green onions, black pepper, hot salsa, sour cream

Directions:
Place a skillet over medium-high heat.
Put a small amount of olive oil in a large preheated skillet.
Spread mashed potatoes on one tortilla, and place it potato side-up in skillet.
Top with shredded cheddar, spices, and any other optional ingredients that you are using.
Top with the other tortilla and cover the pan.
When cheese is melted & bottom tortilla is crisp, carefully turn over the quesadilla, and cook uncovered until the other tortilla is crispy (3-4 minutes].
Slice into wedges, and serve with salsa or sour cream for dipping.
Beef and Pepper Stir fry


Ingredients:
soy sauce, red wine vinegar, cornstarch, garlic, beef steaks, water, water chestnuts, green pepper

Directions:
Combine soy sauce, vinegar, 3 tsp cornstarch, and garlic., Add beef strips., Marinate 30 minutes., Combine water and remaining 2tsps cornstarch., Set aside., Heat 2 tbsp oil in a skillet., Add beef and marinade., Stir fry until almost done., Add water chestnuts and green pepper., Stir fry until as done as you like., Add cornstarch mixture., Cook and stir until it boils and thickens, a couple minutes.
Grilled Brussels Sprouts
Category: side-dish
By CHEF CLAY

I grill anything and just tried this recipe one night for a change. Works great on your indoor plug-in, lean-mean grill also. These are great with a wasabi dipping sauce (half wasabi paste and half sour cream).

Ingredients:
2 tablespoons melted butter
1 (16 ounce) package Brussels sprouts, halved
2 teaspoons garlic powder
2 teaspoons cracked black pepper
1 pinch seasoned salt, or to taste
1  lime, halved

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush butter over Brussels sprouts and season with garlic powder, black pepper, and seasoned salt. Place sprouts on the preheated grill and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from grill.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 54.8
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 6.4 g
Sugars: 1.5 g
Dietary fiber: 2.4 g
Protein: 2.1 g
Cholesterol: 7.6 mg
Sodium: 63.8 mg
Cocoa and Marshmallows Oatmeal


Ingredients:
oats, mini marshmallows, sugar substitute

Directions:
cover oats with water and microwave for about 3 minutes., mix in cocoa until consistent, add sugar substitute, add mini marshmallows.
Teriyaki Stir Fry


Ingredients:
rice, extra virgin olive oil, celery, carrots, red onion, sugar snap peas, bean sprouts, bok choy

Directions:
Cook rice according to package directions.
Meanwhile, preheat a large 14" skillet or wok on medium heat.  Pour in the oil.
The instructions that follow assume that you have already washed and drained the veggies.
Cut the celery in 1/2 inch slices and drop into the skillet.  Give the celery a quick stir with a spoon or spatula to coat with oil.
Peel or scrub the carrots.  Cut them into 1/8 inch slices and drop into the skillet.  Give everything a quick stir.
Split the peppers and remove the seeds and stem.  Cut them into strips approximately 1/2 inch by 1-1/2 inch.  Drop them into the skillet.
Add the slivered almonds and give everything a quick stir.
Peel the onion.  Cut in half and then cut each half into 8 wedges.  Again, drop those into the skillet and give everything a quick stir.
Add the sugar snap peas.  Give everything a quick stir every 30 seconds for 2 minutes.
Add the bean sprouts and continue to stir every 30 seconds.  At this point, the skillet is probably quite full, but the sprouts will lose volume quickly as they start to cook.
If you substituted bok choy for the sprouts, slice the stems as you did the celery and add those at the same time you add the carrots.  Coarsely chop the leaves and add them at the end.  The bok choy greens will also lose volume quickly as they start to cook.
If you are substituting cooked chicken for the almonds, add it at the same time you add the sugar snap peas.
As soon as the sprouts (or bok choy greens] are hot all the way through, remove from heat.
The rice should be done by now.  Put some rice and some veggies on a plate.  Drizzle with a couple tablespoons of #519639 Easy Teriyaki Marinade and Sauce and enjoy.
If you don't plan on having any leftovers, you can go ahead and toss the teriyaki sauce with the veggies before serving.  Be warned that if you do, any leftover veggies will quickly get mushy; that is why I suggest drizzling the sauce over each individual serving instead.
Chicken and Rice Soup


Ingredients:
boneless skinless chicken breasts, onion, celery, carrots, vegetable bouillon cubes, chicken bouillon cubes, garlic powder, ground black pepper, water

Directions:
In large pot (2 gallon], add enough oil to cover bottom and put heat to high.
Add cubed chicken and brown slightly, stirring occasionally.
Add chopped veggies and spices, mix, cover and let cook for about 5 minutes, stir occasionally.
Put in enough water to just cover veggies, cover, bring to a boil.
Put in more water to reach about three inches from top.
cover, bring to a boil, then turn down to medium low or until pot just barely boils.
cook for about 25 minutes or until veggies tender (add reg rice here if using].
turn off heat, add instant rice, stir, cover(keep on simmer for reg rice until tender].
let sit for about ten minutes or until rice is tender.
Broccoli Slaw
Category: salad
By DEBOKC

A delicious, pretty, and healthy side dish.  And very easy to make.

Ingredients:
2 (16 ounce) packages broccoli coleslaw mix
1 (16 ounce) bottle cole slaw dressing
1 (8 ounce) package sweetened dried cranberries
2 cups pistachio nuts
salt and pepper to taste

Directions:
In a medium bowl combine broccoli, dressing (use more or less to achieve desired creaminess), dried cranberries, pistachios, salt and pepper.  Mix well, cover and refrigerate until ready to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 213.6
Fat: 10.8 g
Saturated fat: 1.3 g
Carbohydrates: 25.9 g
Sugars: 18.8 g
Dietary fiber: 5.2 g
Protein: 5.2 g
Cholesterol: 0.7 mg
Sodium: 146.4 mg
Eggless French Toast
Category: breakfast-and-brunch
By Jackie Sikowitz Diamond

All the goodness of French Toast made without eggs. My husband came up with the recipe for our son, who is allergic to eggs and other foods. Serve with syrup and confectioners' sugar.

Ingredients:
1 cup milk
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 slices white bread
1 teaspoon butter

Directions:
Whisk milk, cinnamon, and vanilla extract together in a shallow bowl. Press each slice of bread lightly into the milk mixture to coat both sides, removing it before it gets soaked. Melt butter in a skillet over medium heat. Cook coated slices in batches until golden brown and somewhat firm, 5 to 8 minutes per side.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 111.9
Fat: 3.1 g
Saturated fat: 1.6 g
Carbohydrates: 16.6 g
Sugars: 4.1 g
Dietary fiber: 1.2 g
Protein: 4 g
Cholesterol: 7.6 mg
Sodium: 202.7 mg
Marinated Rib Eyes


Ingredients:
garlic cloves, brown sugar, Bourbon, cracked black pepper

Directions:
Blend first 4 ingredients together., Add steaks to the marinade and marinate in the refrigerator for 3-4 hours., Grill steaks to your desired degree of doneness.
Bread Machine Hamburger Buns


Ingredients:
water, sugar, instant mashed potatoes, salt, margarine, bread flour, fast rising yeast

Directions:
Add ingredients according to bread machine instructions and set on dough cycle.
When complete, shape into balls and flatten to about 3/4 inch thick.
Place on a lightly greased cookie sheet (or use a silicone mat and skip the grease].
Cover with a damp towel and place in a warm place to rise for about an hour.
Optional: Once they have risen, brush tops with melted butter/margarine or egg wash (1 egg white and 1 tablespoon water].
*important* Place them in a COLD oven.  Set to 300 degrees.  When the oven indicates that it's up to temperature, turn the oven up to 400 degrees.  Set the timer for 15 min and watch closely.  It's done in about 10 min in my oven.  The buns should be JUST set.
Craisin Cranberry White Chocolate Scones


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, craisins, white chocolate chips, sour cream, egg

Directions:
1] Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2] In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal], then stir in craisins and white chocolate chips.
3] In a small bowl, whisk sour cream and egg until smooth.
4] Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.].
5] Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoons of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper], about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Chicken Burgers With Avocado Cream


Ingredients:
bacon, parmesan cheese, green onions, egg, panko breadcrumbs, focaccia bread, avocado, cream cheese, lemon juice

Directions:
Combine chicken, bacon, cheese, green onion, egg and breadcrumbs well in a bowl. Shape into 4 patties.
Heat a small amount of oil in a pan, add patties and cook until browned on both sides and chicken is cooked all the way through.
Avocado Cream.
Allow cream cheese to sit at room temperature for awhile, to allow it to soften more, so it is easier to mix.
Combine avocado, cheese and lemon juice in a bowl with a fork until all the ingredients are well combined.
To serve: Place burger on focaccia or bun and top with avocado cream.
Stromboli Hero


Ingredients:
focaccia bread, lettuce, red onions, green peppers, provolone cheese, deli ham

Directions:
Cut bread in half horizontally. Drizzle dressing evenly over the cut sides of the bread.
Layer the lettuce, red onion, green pepper, provolone, ham, and salami on the bottom half of the bread top with the sliced pepperoncini peppers. Top with top half. Cut into 4-6 wedges.
Easy Chicken Curry


Ingredients:
skinless chicken breasts, mustard seeds, onion, garlic cloves, coconut milk, salt, spring onion, paprika, ground turmeric, ground coriander, ground cumin, cayenne pepper, lemon juice, salt, water

Directions:
In a bowl, mix all the marinade ingredients into a loose, smooth paste then place the cut chicken breasts side-by-side in a large, flat dish and coat both sides with the paste. The meat is best left to marinate for 30 minutes to one hour, but if you are in a hurry a few minutes will do.
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they are golden brown before adding the chicken and any extra paste from the marinade.
Fry over a gentle heat for about eight minutes before adding the coconut milk.
Increase the heat slightly and bring to a simmer.
Cook for a further 10-12 minutes until the sauce has thickened slightly, before seasoning with salt if necessary. Garnish with chopped spring onion and serve with rice or naan bread.
Rice With Chorizo, Shrimp and Green Olives


Ingredients:
chorizo sausage, onion, garlic clove, water, basmati rice, green olives, flat leaf parsley

Directions:
Heat a medium-sized enameled cast-iron dutch oven or skillet (or other heavy, good quality cookware] over medium-high heat.
Add the chorizo and cook until they start to crisp, about 3 minutes or so.
Add the shimp and cook, stirring occasionally, until white throughout - about 2-3 minutes. Do not overcook the shrimp!
Use a slotted spoon transfer the chorizo and shrimp to a plate.
Drain off all but 2 T. of the fat in the pan.
Add the onion and garlic to the pan and cook over medium heat until tender, about 3 minutes.
Add the water and rice and bring to a boil.
Season with salt and pepper.
Cover and cook over low heat until the rice is just tender, about 18 minutes depending on your heat level.
Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes.
Gently fold in the chorizo, shrimp olives and parsley.
Season with salt and pepper , to taste.
Spoon the rice into shallow bowls and optionally serve with serve with lemon wedges and hot sauce.
Fully Loaded Caramel Apples


Ingredients:
apples, evaporated milk, chocolate chips

Directions:
Wash, dry and skewer the aples onto the stick.
Melt the caramel and evaporated milk together in a glass container and microwave on high for 30 seconds.
Repeat at 30 second intervals until mixture is smooth.
Plunge the apples into the caramel mixture and twist to coat evenly.
Place them on a wax paper covered cookie sheet.
Press the candies into the warm caramel.
Cool slightly in fridge to set candies.
Melt chocolate chips, (you can also use orange candy melts]transfer to a ziploc bag.
Cut off the end of the ziploc bag and drizzle chocolate over the apples.
Eat and Enjoy :].
Roasted Asparagus With Olive Oil


Ingredients:
asparagus, extra virgin olive oil, salt

Directions:
Preheat oven to 450°F Snap off tough ends and place on a shallow rimmed baking sheet large enough to hold in a single layer:.
Drizzle with olive oil, and sprinkle with salt.
Toss the asparagus, making sure that each spear is coated with oil. Bake until the spears are lightly browned and tender, about 10 minutes. Serve immediately.
Texas Black Gold Mushrooms


Ingredients:
mushrooms, unsalted butter, roasted garlic, chipotle pepper, white pepper, veal demi-glace, Kitchen Bouquet

Directions:
Melt Butter in saute pan over medium heat, once melted add garlic and stir as to not burn.
Add mushrooms and flip or stir to coat.
Add chipotle and white pepper. Stir.
Let saute until mushrooms begin to give up their moisture, then turn up heat and de-glaze with 1/2 the white wine and reduce by one third. Then deglaze again with the rest of the wine.
Add Kitchen Bouquet and demi-glace, stir until incorporated and let simmer low for 30 minutes or so.
The longer you let it simmer, the thicker and richer the end product.
They can be removed at any desired consistency, but it's best to stir on occasion and let turn to a consistency of a sludgy dirty motor oil.
Brahim's Desert Couscous


Ingredients:
lamb, chicken thighs, tomatoes, potatoes, carrots, zucchini, onion, fresh parsley, couscous, olive oil

Directions:
Start by sautéeing the meat, onions, tomatoes in 1 tablespoon of the oil for a couple minutes over a high heat.
Grind in some salt and lots of black pepper.
Meanwhile, heat up some water in a kettle and after a couple minutes add in the parsley and all the vegetables except the courgettes plus enough hot water to cover everything.
Cover the pot and cook over a high heat.
Next, put the couscous in a large bowl and pour over 1/4 cup water.
Rub the grains together by using both your hands and moving them back and forth, palms together, with the couscous between your palms. You make the same form with your hand as if you were praying. Rub until the couscous is no longer clumpy and all the water has been absorbed.
Spread the couscous evenly in the top of your couscousiere.
If you do not have a couscousiere, you can fashion one out of a colander and some cheesecloth. All you need is something to steam the couscous.
The two most crucial things are that the colander sits high enough in the pot that the water below will not come in contact with the couscous and also that you have a tight seal between the top and bottom so the steam is forced through the couscous.
If you are making your own steamer, a cloth wrapped around the pot may help form a tight seal. If you do not have this, the couscous will take longer to cook properly because it won't get the same volume of steam going through it.
Wait a couple minutes for the steam to start rising through the couscous and then cover and cook for 10 minutes.
Take the couscous out and empty into the bowl.
Add another 1/4 cup water and some salt, then oil your hands with some of the remaining olive oil and rework the couscous the same way you did the first time.
It can be very hot so you may have to stir the couscous a few times until you are able to handle it.
All the while, the stew is continuing to cook.
Place the couscous back in the steamer and cover for another 10 minutes.
Repeat this process twice or more if necessary, until the couscous is light and fluffy.
Add the courgettes during the last 10 minute cooking.
When ready, take out the parsley from the stew.
Pile the couscous in a bowl and arrange the meat and vegetables around the sides and on top.
Drizzle 3-4 spoonfuls of the cooking liquid over the couscous.
If you want hot sauce, water it down as well  into a runny consistency with the cooking broth and set out separately for people to add as desired.
Eat with your hands if you want to be Moroccan, with no one touching the meat until the guest has first reached for theirs, or go Western and spoon it out onto plates.
Easy Chocolate Sauce Cake


Ingredients:
all-purpose flour, baking powder, sugar, cocoa powder, salt, milk, brown sugar, cocoa powder, hot water

Directions:
Preheat oven to 350°F.
Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
Mix brown sugar and cocoa and spread over batter.
Carefully pour the hot water over all.
Bake at 350°F for approximately 40 minutes.
Diabetic Cranberry Nut Bread


Ingredients:
whole wheat flour, unbleached all-purpose flour, sugar, baking powder, egg, cranberries, raisins, walnuts

Directions:
Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.
Chipped Beef Cheese Ball
Category: appetizers-and-snacks
By Carolyn

Spread on crackers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (2.5 ounce) package chipped beef, chopped
2 stalks celery, finely chopped
1 small onion, finely chopped
1 teaspoon celery salt
1 pinch paprika, or as desired

Directions:
Mix cream cheese, chipped beef, celery, onion, and celery salt together in a bowl; form into a ball. Sprinkle paprika over cheese ball.

Prep time: 10 mins
Total time: 10 mins
Yields: 10 servings

Calories: 170.9
Fat: 16.1 g
Saturated fat: 10 g
Carbohydrates: 2.2 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 4.9 g
Cholesterol: 53.8 mg
Sodium: 381.6 mg
Guacamole


Ingredients:
avocados, sweet onion, lime juice, olive oil, salt

Directions:
Combine avocados, onion, and lime juice in a bowl., Mash together., Add oil and salt., Mash until the guacamole has a smooth consistency.
Spinach & Mushroom Pizza With Goat Cheese


Ingredients:
olive oil, plum tomato, plum tomato

Directions:
Preheat the oven to 400 degrees F., Lightly brush pizza shell with olive oil., Pour remaining oil into a medium skillet over medium heat., Slice and sauté the mushrooms until tender., Add spinach and sauté only enough for the spinach to wilt., Season with salt and pepper., Spread the mushroom and spinach mixture over the pizza shell., Slice the Chavrie log into 1/8 inch slices and lay evenly on top of the pizza., Top the pizza with the diced tomatoes., Bake in the oven until golden brown and the pizza edges begin to crisp., Cut pizza and serve., Pizza can be drizzled with additional olive oil after removing from the oven.
Low-Fat Greek Yogurt Ranch Dip
Category: appetizers-and-snacks
By Lee Crowell

This Greek yogurt ranch dip is super quick and easy and low-fat or fat-free. Tailor it to your needs by choosing your favorite plain yogurt and dressing mix. The dip can be used as a dressing by tossing it into a salad, but I would not recommend watering it down for easier pouring, as this will seriously affect the flavor and consistency.

Ingredients:
1 cup low-fat plain Greek-style yogurt
1 (0.4 oz) package buttermilk ranch dressing mix

Directions:
Mix ranch dressing mix into yogurt, stirring thoroughly until evenly distributed and smooth. Refrigerate for at least 1 hour before serving for best flavor.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 cup

Calories: 18.7
Carbohydrates: 1.8 g
Sugars: 1.1 g
Protein: 2.5 g
Sodium: 109.6 mg
Macaroni and Tomatoes


Ingredients:
elbow macaroni, whole tomatoes, margarine, butter

Directions:
While macaroni is cooking according to package directions, I cut the tomatoes in smaller pieces.
Drain macaroni and put back into pot cooked in, add butter and Lawrey's Seasoning Salt (no substitutions].
Stir to coat.
Add tomatoes along with the juice.
You could also add crisp bacon pieces when served.
Diabetes-Friendly Penne Boscaiola


Ingredients:
dry penne pasta, ham, green onions, button mushrooms, garlic cloves, dry white wine, evaporated milk, cornflour, parsley

Directions:
Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender and then drain.
Meanwhile, spray a large, deep non-stick frying-pan with oil and place over a medium-high heat and add the ham and cook stirring occasionally for 2 minutes or until golden and then add onion, mushroom and garlic and cook, stirring for 3 to 4 minutes or until mushrooms have softened.
Add wine and cook for 2 minutes or until wine has reduced by half and then add cream, milk and chicken stock and bring to the boil.
Reduce heat to medium and simmer for 2 to 3 minutes or until sauce has slightly reduced.
Place cornflour and 3 teaspoons cold water in a bowl and stir until smooth and then add cornflour mix to cream mix and cook, stirring, for 3 to 5 minutes or until thickened.
Season with salt and pepper and add pasta and parsley, toss to combine and then serve.
Sportsman's Pudding


Ingredients:
baking soda, milk, self-rising flour, sugar, eggs, butter, salt, water, butter, vanilla

Directions:
Heat oven to 350 deg F/180 deg Celsius.
Using a 2-quart oven dish, spray with nonstick spray.
Stir the soda into the milk.
Mix the rest of the batter ingredients in the order given, add the milk, and mix very well until the batter is smooth.
Ladle the batter into the prepared dish (it might look a bit large but it needs to be] and bake about 30 - 35 minutes, until well risen and nicely brown on top.
While it bakes, mix all the ingredients for the sauce in a pot, and stir until boiling.
When the pudding comes out of the oven, carefully and slowly pour the hot sauce over the pudding. Leave to stand a while so the sauce can be absorbed.
Serve warm or lukewarm, with thin custard or ice cream.
Greek Lemon-Roasted Potatoes


Ingredients:
water, olive oil, fresh lemon juice, dried oregano, salt, pepper

Directions:
Preheat oven to 450 degrees.
Place potatoes in a large baking dish.
Add remaining ingredients to the dish and toss until well coated.
Bake uncovered about 50 minutes until tender and brown on the edges.
Turn the potatoes halfway into cooking time and add more water if the water is all absorbed.
Turn on the broiler for a few minutes to make them nice and brown.
Broccoli Cauliflower Bacon Salad


Ingredients:
broccoli floret, cauliflower floret, cheddar cheese, bacon, mayonnaise, white sugar, white wine vinegar

Directions:
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
Drizzle dressing over top and serve.