xiaoxl/recipe_data huggingface dataset:
Broiled Salmon with Soy-Ginger Glaze
Category: main-dish
By Yvonne

This is the absolute tastiest broiled salmon I've ever had, and only takes about 25 minutes from start to finish! Using just a few ingredients, you will have delicious meal in no time. I recommend serving it with steamed edamame or broccoli and brown rice.

Ingredients:
1 (1 pound) skin-on salmon fillet
½ cup light soy sauce
3 tablespoons grated fresh ginger
2 tablespoons honey
½ teaspoon sesame seeds  (Optional)
¼ teaspoon cayenne pepper  (Optional)

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a heat-resistant baking dish (such as Pyrex®) with aluminum foil and place salmon, skin-side down, in the dish. Mix soy sauce, ginger, honey, sesame seeds, and cayenne pepper together in a small bowl until honey is dissolved. Pour over salmon fillet, making sure top of salmon is completely covered. Cook under the preheated broiler until top of salmon has begun to turn golden brown, 10 to 12 minutes. Remove from the oven and baste the top of the fillet with glaze. Turn the broiler off and preheat the oven to 325 degrees F (165 degrees C). Return to the preheated oven and bake until fish has a rich, dark brown glaze and flakes easily with a fork, about 10 minutes. Remove skin and serve.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 178.6
Fat: 4 g
Saturated fat: 1 g
Carbohydrates: 11.3 g
Sugars: 8.7 g
Dietary fiber: 0.2 g
Protein: 22.7 g
Cholesterol: 48.7 mg
Sodium: 1127.9 mg
Amana Hoppel Poppel


Ingredients:
eggs, milk, fresh parsley, salt, fresh ground black pepper, bacon, onion, small red potato

Directions:
Break the eggs into a bowl; add in the milk, parsley, salt, and pepper.
Whisk to combine (you should still see large bubbles]; set aside.
Fry bacon in an 8- to 10-inch skillet until crisp and browned; remove bacon with a slotted spoon keep warm.
Add the onion to the skillet; stir/saute for 5 minutes or until soft but not brown.
Add in the potatoes; continue cooking until they are golden with some brown edges.
Stir in the bacon; then pour in egg mixture.
With a spatula, turn the mixture over a couple of times to combine, scraping up from the bottom, then pat the mixture back down into a thick layer.
Cover, lower heat to low, and cook 5-7 minutes or until the eggs are lightly set but still very moist (don't overcook].
Spoon out and serve immediately.
Slow Cooker BBQ Pork Chops
Category: main-dish
By Kathryn

This is a no fuss slow cooker recipe that produces a very tender and flavorful pork chop.

Ingredients:
8  pork chops
1 (18 ounce) bottle barbecue sauce

Directions:
Spread a thin layer of barbeque sauce on the bottom of a slow cooker. Alternately layer pork chops with barbeque sauce, pouring the remainder of the bottle over the top of the final layer of chops. Cook on HIGH setting for 3 to 4 hours, or all day on LOW setting.

Prep time: 2 mins
Cook time: 4 hrs
Total time: 4 hrs 2 mins
Yields: 6 servings

Calories: 544
Fat: 35.6 g
Saturated fat: 12.3 g
Carbohydrates: 30.4 g
Sugars: 21.9 g
Dietary fiber: 0.5 g
Protein: 23.2 g
Cholesterol: 105.6 mg
Sodium: 1019.2 mg
Bruschetta Pizza


Ingredients:
tomatoes, onion, garlic cloves, basil, sun-dried tomato pesto, mozzarella cheese, basil leaves

Directions:
Preheat oven to 400. In a bowl combine diced tomatoes, diced onions, minced garlic and dried basil. Set aside1/2 cup of this mixture. Spread pre baked  pizza crust with sun dried tomato pesto. Sprinkle remaining tomato mixture over top of the sun dried pesto -- still reserving the 1/2 cup of this mixture for later use. Top with mozzarella cheese  and bake for 10-15 minutes or until golden and cheese is bubbling. Remove from oven and top with fresh basil leaves and reserved tomato mixture. Serve on the patio with a nice glass of wine.
*you can also add green or red peppers, olives and I cooked chicken. I   always add the olives and the cooked chicken to mine -- mmmm! I use pre baked boboli pizza crust for this.
Air Fryer Chicken Taquitos
Category: world-cuisine
By Yoly

These taquitos are air fried, which makes them healthier than deep fried ones. Using shredded rotisserie chicken provides a quick prep but you can always use home-cooked chicken. Serve with sides of sour cream, Mexican tomato sauce, and guacamole, or your choice of sides.

Ingredients:
1 teaspoon vegetable oil
2 tablespoons diced onion
1 clove garlic, minced
2 tablespoons chopped green chiles (such as Ortega®)
2 tablespoons Mexican-style hot tomato sauce (such as El Pato®)
1 cup shredded rotisserie chicken
2 tablespoons Neufchatel cheese
½ cup shredded Mexican cheese blend
1 pinch salt and ground black pepper to taste
6 each corn tortillas
1  serving avocado oil cooking spray

Directions:
Heat oil in a skillet. Add onion and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add chicken, Neufchatel cheese, and Mexican cheese blend. Cook and stir until cheeses have melted and mixture is completely warmed, about 3 minutes. Season with salt and pepper. Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos. Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary. Cook until golden brown and crispy, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry for an additional 3 to 5 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 taquitos

Calories: 174.3
Fat: 9.2 g
Saturated fat: 4.2 g
Carbohydrates: 12.9 g
Sugars: 0.7 g
Dietary fiber: 1.7 g
Protein: 10.3 g
Cholesterol: 32.6 mg
Sodium: 216.6 mg
Grilled Lemon Chicken
Category: meat-and-poultry
By KRCTLC

Good tasting marinade for chicken. Quick and easy.

Ingredients:
⅓ cup lemon juice
¼ cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
4  skinless, boneless chicken breast halves

Directions:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 263.6
Fat: 15 g
Saturated fat: 2.3 g
Carbohydrates: 3.7 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 27.5 g
Cholesterol: 68.4 mg
Sodium: 462.3 mg
Garlicky Steak


Ingredients:
garlic clove, black pepper, salt, asparagus spears, garlic-flavored olive oil, olive oil, beef broth, dry white wine, dijon-style mustard

Directions:
Rub the steak on both sides with a mixture of the garlic, pepper, and salt, pressing in the mixture with your fingers. Place the asparagus in a shallow dish and drizzle with the oil. For sauce, in a medium skillet stir together the broth and wine; cook over high heat for 4 to 5 minutes or until mixture is reduced to 1/4 cup. Whisk in mustard; keep warm.
Preheat grill on high setting, if available, or see Conventional Method below. Place steak on the grill rack; if using a covered grill, close lid. Grill until steak is desired doneness (for a covered grill, allow 3 to 4 minutes for medium rare or 5 to 7 minutes for medium- For an uncovered grill, allow 6 to 8 minutes for medium rare or 8 to 10 minutes for medium, turning steak once]. If space allows, add asparagus to covered grill for the last 2 to 3 minutes or for uncovered grill the last 4 to 5 minutes of grilling; cook asparagus until crisp-tender.
Spoon sauce on serving plate; cut steak in half crosswise;  serve steak halves atop sauce with asparagus on top.
Conventional Method: Prepare as above but place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes for medium rare or 10 to 12 minutes for medium, turning once and adding asparagus to the rack of the broiler pan the last 2 minutes of broiling; serve as directed above.
Roasted Beets with Feta
Category: salad
By Shandeen Gemanis

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Ingredients:
4  beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices. While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside. To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 148.9
Fat: 10.3 g
Saturated fat: 3.3 g
Carbohydrates: 11.1 g
Sugars: 7.1 g
Dietary fiber: 2.4 g
Protein: 3.9 g
Cholesterol: 14 mg
Sodium: 243 mg
Linguine With Calamari and Garlic


Ingredients:
linguine, garlic cloves, dry crushed red pepper, dry white wine, fresh basil leaf

Directions:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
Meanwhile, heat reserved oil from anchovies (about 2 tablespoons] in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
Divide pasta and calamari between
2 plates and serve.
Red Potato Salad
Category: salad
By Michelle Ramey

This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime!  For a tangy twist, try using plain fat-free yogurt in place of some or all of the sour cream. Garnish with additional sliced hard-boiled eggs, if desired.

Ingredients:
3 pounds red potatoes, cut into chunks
1 cup low-fat sour cream
½ cup light mayonnaise
2 teaspoons Dijon mustard
1 teaspoon white vinegar
4  hard-cooked eggs, chopped
1  dill pickle, chopped
⅓  celery stalk, chopped
2  green onions, chopped
1 dash hot sauce
1 tablespoon dried dill weed
½ teaspoon garlic powder
1 dash onion salt
salt and pepper to taste

Directions:
Place the potatoes in a pot with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and transfer to a large bowl to cool. In a medium bowl, mix the sour cream, mayonnaise, mustard, vinegar, eggs, pickle, celery, green onions, and hot sauce. Season with dill, garlic powder, onion salt, salt, and pepper. Pour over the potatoes, and gently toss to coat. Chill at least 3 hours in the refrigerator before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 12 servings

Calories: 162.7
Fat: 5 g
Saturated fat: 2.1 g
Carbohydrates: 25.2 g
Sugars: 3.4 g
Dietary fiber: 2 g
Protein: 4.8 g
Cholesterol: 78.5 mg
Sodium: 249.1 mg
Chicken With Onion and Tomato With Nine Spice Curry


Ingredients:
onion, tomatoes, white meat chicken, cumin seed, black mustard seeds, cardamom seed, whole black peppercorn, ground turmeric, cayenne, cinnamon stick, bay leaves, golden raisin, kosher salt, hot water

Directions:
Combine coriander, cumin, cardamom and mustard seeds in a small heavy bottomed saute over medium high heat. Toast seeds, moving them around the pan frequently, until fragrant. Set aside to cool. Add black pepper to spice mixture, grind and sift.
Dice tomato into 1/2 inch cubes, cut onion leaving it in strips. In a large heavy skillet, add 1 tsp vegetable oil over medium high heat. Add onions, cook until brown. Add tomatoes, raisins and 1/4 cup water to onions. Simmer until hot. Add another 1/2 cup water, spice mixture, bay leaves and cinnamon. Return to a simmer. Add water, if necessary, and chicken, and then return to simmer about 15 minutes until chicken is done. Discard bay leaves and cinnamon. Serve with basmati rice.
Stuffed Mexican Peppers
Category: world-cuisine
By Jasgirl

This is a recipe I came up with 20 years ago that has recently won me the grand prize in our paper's holiday recipe contest. It is my family's favorite meal. Serve with tortilla chips on the side.

Ingredients:
1 pound ground beef
1 (1 ounce) package taco seasoning mix
¾ cup water
2 teaspoons chili powder
½ cup cooked rice
¼ teaspoon salt
¼ teaspoon garlic salt
⅛ teaspoon ground black pepper
2 (8 ounce) cans tomato sauce, divided
3 large red bell peppers
6 (1 inch) cubes Colby-Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the  , water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes. Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds.  Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes. Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil. Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

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

Calories: 321.8
Fat: 18.5 g
Saturated fat: 9.9 g
Carbohydrates: 17.3 g
Sugars: 7.1 g
Dietary fiber: 3.1 g
Protein: 21.2 g
Cholesterol: 73 mg
Sodium: 1182.2 mg
Ham on Rye Deli-Style Sandwich


Ingredients:
smoked ham, American cheese, green leaf lettuce, iceberg lettuce, tomatoes

Directions:
Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s], cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy!
*Of course you can add or delete any items to suit your own taste!
**When I am out of rye bread, I use HomePride wheat bread. Also, my husband and I have found the best deli style smoked ham at Wal-Mart Supercenters. It is from Land O' Frost and is called DAGWOOD smoked ham. Absolutely the best in our opinion!
Bauernfrühstück-Farmers Breakfast Omelet


Ingredients:
bacon, butter, onion, potatoes, eggs, salt, fresh ground black pepper, milk

Directions:
In a frying pan, fry the bacon until crisp; remove and drain on paper towel.
Drain most of the bacon fat from the frying pan, add the butter and saute' the onion until soft.
Add the potatoes and brown lightly.
Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon.
Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
Quick and Easy Cinnamon Toast


Ingredients:
butter, sugar, cinnamon, vanilla

Directions:
Take a slice of bread., Spread a light coat of butter on it., In a small cup, mix sugar with cinnamon powder and sprinkle it on the bread., Toast the bread., Serve hot.
Easter Grain Pie
Category: world-cuisine
By PAMSTER2

This fruity ricotta and wheat pie is dense and moist and very good. A real Italian treat for Easter.

Ingredients:
5 cups water
½ cup whole wheat berries
6  eggs
1 cup white sugar
1 (8 ounce) package mixed candied fruit
1 ½ pounds ricotta cheese
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 teaspoons grated orange zest
1 tablespoon shortening
1 teaspoon salt
2  pastries for 9-inch lattice-top pies
2 tablespoons confectioners' sugar for dusting

Directions:
Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind. When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries. Preheat oven to 375  degrees F (190 degrees C). Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges. Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in refrigerator.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 day
Yields: 2 - 9 inch pies

Calories: 454.2
Fat: 23.3 g
Saturated fat: 8.2 g
Carbohydrates: 51.7 g
Sugars: 13.9 g
Dietary fiber: 2.4 g
Protein: 10.6 g
Cholesterol: 91.9 mg
Sodium: 441.4 mg
Oat Bran Bread
Category: bread
By Leanne

A light, high volume bread machine bread.  It works well when you use the Dough selection, and allow the bread to rise in a bread pan.

Ingredients:
1 ¼ cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
2 ½ cups bread flour
¼ cup oat bran
2 tablespoons honey
1 teaspoon salt
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select the Dough setting, and Start. After the dough has risen once, remove it from the machine.  Knead it a few times, and then shape into a loaf.  Place in a greased 9 x 5 inch loaf pan.  Allow to rise until doubled in bulk. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until done. Alternatively, choose the Basic or White Bread setting, and Start.

Yields: 1 - 1 1/2 pound loaf

Calories: 135.7
Fat: 2.4 g
Saturated fat: 0.4 g
Carbohydrates: 25.1 g
Sugars: 3 g
Dietary fiber: 1.1 g
Protein: 4 g
Sodium: 215.5 mg
Pork & Potato Turmeric Curry


Ingredients:
sugar, salt, dark soy sauce, ground coriander, ground cumin, chili powder, ground turmeric, water, onion, garlic cloves, olive oil, potatoes, garam masala

Directions:
Mix the sugar, salt, soy sauce, coriander, cumin, chili powder, turmeric and cornflour paste in a bowl, adding a little water if necessary. Add the diced pork, mix thoroughly and refrigerate for about an hour.
Heat some of the oil in a wok and stir fry the onions and garlic for around 3 minutes. Then add the pork together the marinade and stir fry for a further 4 or 5 minutes or until the pork is cooked. Remove the pork/onions and keep aside.
Add a little more oil to the wok and stir fry the diced potatoes until brown on all sides. Add around 300 ml of warm water, cover the wok and simmer for about 10 minutes or until the potatoes are cooked through.
Return the pork and onions to the wok, mix thoroughly and bring to the boil. Mix in the garam masala and simmer for 1 minute. Serve hot with naan bread or roti and/or rice.
Three Minute Jam Sponge


Ingredients:
margarine, egg, caster sugar, self raising flour, vanilla essence

Directions:
Grease the sides and base of an appropriate size dish (allow for mixture to rise 1 1/2 inches when cooked]with a little margarine.
Spread your jam on the bottom of your dish.
Mix together all other ingredients and pour into the dish on top of the jam.
Heat on full power in an 800 watt microwave for three minutes.
Remove from microwave (remember its hot] and place a plate large enough to cover on top and turn over.
Lift your dish (the sponge should just slip out and jam should run down the sides].
Serve immediately--custard is my favorite!
EASY Yummiest Ground Beef and Green Beans


Ingredients:
ground beef, soy sauce, white pepper

Directions:
So additions I’ve tried include one 8 oz can sliced water chestnuts (chopped] and ½ onion chopped and ¼ cup red wine. truly none of these make the original recipe any better but I like to feel I contributed in some way --
Saute ground beef (if adding water chestnuts and onions also sauté these at the same time] and add green beans when beef is mostly done. Then add the white pepper, soy sauce, (I do a tad less than ½ cup but the recipe won’t let me put .38 cups] and balsamic vinegar (and if you’re feeling sassy add that red wine too]. Cook for 5-10 minutes and then yes my friend you are done (hopefully you’ve had the foresite to cook rice too] and have a MAGNIFICENT dish to serve your family and or friends --  One that someone, someday may marry you for. Just sayin’  it worked on me!
Truly the original with no additions is absolutely fabulous but for crunch (you texture lovers out there] add the water chestnuts. Otherwise it’s perfect in original form but feel free to throw your creative twist on this and let me know what works!