xiaoxl/recipe_data huggingface dataset:
Cabbage Beef Soup
Category: soups-stews-and-chili
By NANCYSCOTT1

Very yummy soup that has always been a hit! Main ingredients include ground beef, cabbage, tomato sauce, kidney beans and onion. I promise you won't regret making it!

Ingredients:
2 tablespoons vegetable oil
1 pound ground beef
½ large onion, chopped
5 cups chopped cabbage
2 (16 ounce) cans red kidney beans, drained
2 cups water
24 ounces tomato sauce
4  beef bouillon cubes
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper

Directions:
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, salt, and pepper. Stir to dissolve bouillon, and cover. Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!

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

Calories: 210.7
Fat: 8.7 g
Saturated fat: 2.6 g
Carbohydrates: 20.3 g
Sugars: 4.2 g
Dietary fiber: 7.3 g
Protein: 14.1 g
Cholesterol: 27.6 mg
Sodium: 1154.2 mg
Stove Top Smokers Wahoo Fish


Ingredients:
salt, limes, juice of, white vinegar, olive oil, salt, chili powder, garlic cloves

Directions:
first of all gut the fish trim tail and fins., rub with salt and soak in water for 30 minute., meanwhile make sure that the smoker is clean and dry., add 5 tablespoons of your favorite wood chips., dry the fish and line them on the smoker., put the lid on half way and put on medium heat., when the smoke starts to come out close the lid tighly and lower the heat., leave it for an hour or untill the fish is completly dry., prepare the dressing and drizzle over the smoked fish., serve it with some potato salad or pasta.
Shrimp Francesca
Category: seafood
By Kristen Lee

Easy, quick, and delicious. Serves 6 to 8 as an appetizer, or 4 as a main course over buttered angel-hair pasta.

Ingredients:
1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
½ cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1  lemon, juiced
½ cup butter
1 ½ tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese. Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 391.1
Fat: 25.2 g
Saturated fat: 15.2 g
Carbohydrates: 18.2 g
Sugars: 0.8 g
Dietary fiber: 2.6 g
Protein: 23.6 g
Cholesterol: 235.5 mg
Sodium: 940.2 mg
Delicious Layered Fruit Salad


Ingredients:
fresh blueberries, strawberries, raspberries, fresh pineapple chunks, watermelon, bananas, fresh lemon juice, kiwi fruits, mandarin orange, cream cheese, confectioners' sugar, fresh lime juice, lime zest

Directions:
In a bowl, toss the bananas slices in lemon juice to keep from browning.
In an extra large fancy glass bowl, in a layering effect, place the pineapple, blueberries, HALF of the strawberries, oranges, kiwi fruit, watermelon, and the remaining strawberries or raspberries.
In a mixer bowl, beat the softened cream cheese until smooth.
Add in confectioners sugar, and continue beating.
Add in the lime juice; mix to combine.
Set the speed to lowest, and add in HALF of the whipped cream; mix until blended.
Then add in the remaining whipped cream until blended (still on lowest speed].
Pour the whipped dressing all over the fruit in the bowl, and allow to drizzle inside of bowl.
Chill for a minimum of 1 hour before serving.
The Best Taco Dip Ever!!!


Ingredients:
ground beef, turkey, lettuce, black olives, tomatoes, green onions, tortilla chips

Directions:
Brown the meat and drain. Put the meat back in the pan and add seasoning packet with 2/3 cup of water and bring to a boil. Let cool.
Spread the french onion dip in a 13*9 dish. After the meat has cooled layer that over the dip. Layer the rest of the ingredients as listed. Serve immediately or refrigerate til ready. Enjoy!
Spicy Mac-N-Cheese


Ingredients:
onions, garlic cloves, ground coriander, ground cumin, butter, flour, milk, diced tomatoes, cayenne, elbow macaroni, monterey jack cheese, cheddar cheese, parmesan cheese

Directions:
In a large skillet, cook the onion, garlic, jalapenos, coriander and cumin and butter until the onion is softened.
Add in the flour and cook the mixture, stirring, for 3 minutes.
Add the milk in a stream, whisking constantly, and bring the liquid to a boil.
Add the tomatoes and stir.
Simmer the mixture for 2 minutes and then add the cayenne and salt and pepper, to taste.
In a stockpot of boiling, salted water, cook the macaroni for 6-7 minutes, or until it is barely al dente.
Drain well and combine pasta, in a large bowl, with the tomato mixture.
Stir in the Monterey Jack and Cheddar cheese and transfer the mixture to a buttered 9 x 13 baking dish.
In a small bowl, stir together the bread crumbs and Parmesan.  Sprinkle evenly over the macaroni mixture.
Bake in a 375 degree oven for 20-25 minutes or until golden and bubbling.
Crab Bisque (No Alcohol)


Ingredients:
butter, flour, onion, celery ribs, garlic, chicken broth, heavy whipping cream

Directions:
Make the roux by melting butter and saute onions and celery until tender.
Add 1 cup of chicken broth and let simmer for 10 minutes on medium.
Add ALL crab meat, oil and remaining chicken broth. Bring to a boil and then turn heat down and simmer for 5 minutes on medium.
Let cool and puree in a blender. If the mixture is too runny add more imitation crab and blend.
Reheat the puree mixture and add whipping cream. You should get a thick consistency after a couple of stirs.
Add hot sauce to your taste.
Serve with garlic bread.
Garlicky Stuffed Mushrooms


Ingredients:
fresh mushrooms, butter, cream cheese, garlic cloves, fresh parsley, butter, dill, salt, basil, chives, marjoram, dried whole thyme, pepper

Directions:
Clean the mushrooms with damp paper towels.  Remove and chop the stems; set the caps aside.  Saute the stems in 1 tbsp butter in a skillet until tender; set aside.
Combine the cream cheese and the remaining ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth.  Stir in the chopped mushroom stems.
Bake the mushroom caps on an ungreased baking sheet at 350 for 10 minutes. Remove from the oven and let cool 5 minutes.
Spoon the mixture evenly into the mushroom caps. Broil 6 inches from heat for 1 minute or until lightly browned.
Cajun Blackened Redfish
Category: seafood
By M. Alario

Delicious, quick and easy dish to prepare!  Best when caught fresh, but can use frozen.  Made this recipe up when I was about 14, still it is one of my favorites!!!

Ingredients:
¼ cup butter, melted
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon salt
1 ¼ cups Italian-style salad dressing
4 (4 ounce) fillets red drum

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside. Dip the filets into the melted butter, then coat with the seasoning mixture. In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred. Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 454.4
Fat: 38 g
Saturated fat: 11.8 g
Carbohydrates: 8.9 g
Sugars: 6.4 g
Dietary fiber: 0.4 g
Protein: 20.3 g
Cholesterol: 102.2 mg
Sodium: 2077.7 mg
Tuna & Potato Salad


Ingredients:
new potatoes, garlic clove, fresh parsley, sun-dried tomato

Directions:
Cut potatoes in half.
Sauté potatoes and garlic with the oil in a pan for approx 5 minutes or until potatoes are hot and lightly golden.
Place in a bowl and pour tuna over.
In a separate bowl mix all dressing ingredients until combined.
Top with salad greens and drizzle with dressing.
Polenta & Sausage Stuffed Pepper Gondolas #Ragu


Ingredients:
olive oil, salt, green pepper, olive oil, polenta, chicken broth, feta, sausages, sausages, pasta, pecorino romano cheese, mozzarella cheese

Directions:
Preheat the oven to 350° F and place a pot with a gallon of water on high heat.  Add 1 tablespoon salt and 1 tablespoon olive oil to the water and cover.
Cut the four lobed green pepper in half  through the stem to the base and carefully remove the seeds to protect the integrity of the pepper.  Use a paring knife or scissors to remove the stem.  rub a teaspoon of olive oil and italian seasoning on the pepper halves inside and out and place open side down on a cookie sheet.  Place in the oven for 15 to 20 minutes, or until tender-crisp.
While the pepper is cooking, heat 2 cups of chicken broth to boiling in a saucepan.  Add the polenta and whisk in until smooth.  Stir in the crumbled feta and set aside.
Preheat a grill or grill pan to hot and grill sausages until done.  Slice sausages on a bias.
Remove tender-crisp peppers from the oven, turn over and fill halfway with polenta mixture.  Top the polenta with sausages and sprinkle with mozzarella cheese.  Place back into oven until cheese is melted.
Heat Ragu pasta sauce and ladle some onto two plates.  "Float" pepper gondolas onto the Ragu sauce.
Place long fusilli 200 pasta into boiling water, uncovered until al dente, 8 to 11 minutes.  Strain and place on plate.  ladles on some Ragu pasta sauce and top with pecorino romano cheese.  Serve with a side salad if desired.
Pasta Con Sarde (Pasta with Sardines)
Category: world-cuisine
By Mama Adg

This dish is super fast and easy, made from a recipe that has been passed down from relatives in Italy. The leftovers taste great cold, too!

Ingredients:
1 (16 ounce) package spaghetti
¾ cup olive oil, divided
6 cloves garlic, minced
2 (4 ounce) cans sardines packed in olive oil, drained
1 cup seasoned bread crumbs
⅓ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon ground black pepper
1 pinch additional Parmesan cheese for serving

Directions:
Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook until al dente, or 8 to 10 minutes. Drain, and rinse under cold water. Toss with 1/4 cup olive oil, cover and keep warm. Place another 1/4 cup olive oil in a skillet, and heat over medium heat. Stir in the garlic, and cook just until golden, 2 to 3 minutes. Add the sardines, and cook 1 minute more. Stir in the bread crumbs and 1/3 cup Parmesan cheese. If necessary to give the mixture a crumbly texture, stir in the remaining 1/4 cup of olive oil. Stir in the parsley and pepper, and remove from the heat. If desired, serve with additional Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 1045.6
Fat: 52.4 g
Saturated fat: 8.4 g
Carbohydrates: 106.5 g
Sugars: 4.9 g
Dietary fiber: 5.4 g
Protein: 35.9 g
Cholesterol: 86.9 mg
Sodium: 930.4 mg
Maple Cake


Ingredients:
self-rising flour, Self-Rising Flour, ginger, unsalted butter, sugar, eggs, pure maple syrup, hot water, maple syrup, sugar, cream of tartar, salt, vanilla extract, butter, pure maple syrup, powdered sugar, walnuts

Directions:
Preheat oven to 350 degrees.
Grease and lightly flour (I use Recipe #78579] two 9-inch cake pans, then line the bottoms with waxed paper.
In a large bowl, mix together the flour and the ginger and set aside.
In a large bowl, cream the butter and the sugar until fluffy.
Add the eggs one at a time, beating until well combined.
Beat in the maple syrup gradually.
Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test].
Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes]. Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time], beating on high speed (my handmixer has three speeds] till frosting reaches desired consistency.
When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.
Curried Haddock With Pineapple (Iceland)


Ingredients:
haddock fillets, olive oil, leek, garlic clove, red bell pepper, green bell pepper, shrimp, pineapple tidbits, Worcestershire sauce, curry powder, paprika, button mushrooms

Directions:
Preheat oven to 200C (390F]. Lightly brush an oven-proof baking dish w/some of the oil & set aside.
Cut haddock into pieces, season w/salt + pepper & set aside.
Heat remaining oil in a non-stick frying pan. Saute leek & garlic over med-heat till softened. Add chopped bell peppers + mushrooms (if using] & saute for 2-3 minutes.
Add shrimp, single cream, pineapple tidbits,  & pineapple juice. Stir in Worcestershire sauce, curry powder & paprika. Taste & add salt & pepper as desired.
Simmer for 2 minutes. Add fish pieces & simmer for 1 minute.
Remove from heat & pour into the prepared baking dish. Cover loosely w/foil & bake for 15-20 minutes. Serve over rice.
Aloo (Potato) Pakora


Ingredients:
potatoes, besan, water, red chili powder, cumin powder, garlic, ginger, salt

Directions:
Add water to the Besan.
Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth.
Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter.
The potatoes should be sliced very thinly.
No thicker than 1/4 of an inch.
At this point test one slice of potato in the batter.
There should just be a thin coat of batter.
Heat the oil in a pan.
Use a larger frying pan so that you have more surface area.
The oil doesn't need to be too deep since the potato slices are very thin.
Dip the potato slices in the batter and fry them till they are golden brown.
Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil.
Chicken Souvlaki Quesadilla


Ingredients:
Chicken Souvlaki Wrap, mozzarella cheese, feta cheese, onion, whole wheat tortillas

Directions:
Spray skillet with cooking spray or lightly coat it with oil and heat to medium high.
Lightly brown one side of the tortilla and set to the side.
Re oil or spray pan and place un toasted tortilla  in the pan and top with cheeses and chicken, then place toasted tortilla on top.
Continue cooking until cheese is melted and warmed.
Slice into wedges and serve with tzatziki sauce.
•or if you don't like waiting over the stove top, you may bake at 400° for about 10 minutes.
Whole Foods Cabbage Crunch


Ingredients:
green cabbage, black sesame seed, scallions, canola oil, apple cider vinegar, honey, salt

Directions:
Toss all ingredients together and refrigerate until ready to serve.
Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.
Asian Orange Chicken
Category: world-cuisine
By HARRY WETZEL

A delicious citrus chicken recipe with flavors reminiscent of the orange chicken from a popular restaurant in the mall.

Ingredients:
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
⅓ cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
½ teaspoon minced fresh ginger root
½ teaspoon minced garlic
2 tablespoons chopped green onion
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
2  boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons olive oil

Directions:
Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Prep time: 40 mins
Cook time: 40 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 445.4
Fat: 11.2 g
Saturated fat: 1.7 g
Carbohydrates: 68.7 g
Sugars: 36.5 g
Dietary fiber: 1.4 g
Protein: 17.8 g
Cholesterol: 34.2 mg
Sodium: 762.8 mg
Karen's Macaroni and Cheese Casserole


Ingredients:
macaroni noodles, Velveeta cheese, cheddar cheese, parmesan cheese, broccoli, butter, milk, seasoned croutons

Directions:
Preheat the oven to 400 degrees.
Add macaroni to 5 qts of boiling water.  Boil for 6 minutes.
Using a spoon, lightly crush croutons.  Some chunks are desired.
Add the brocoli and mixed vegetables to the macaroni and water.  Keep boiling for an additional 2 minutes.  (Do not leave the noodles in the water for more than 8 minutes total] Drain.
Put the macaroni/vegtable mixture in a 13 x 9 inch backing dish.
Mix in the butter, milk and all the cheeses (reserve 1big handful of shredded cheddar cheese].
Add your desired amount of black pepper and mix well.
Sprinkle crushed croutons on top of casserole.
Bake for 20 to 25 minutes, or until cheese is melted (you should hear the bubbling from the velveeta].
Whole Grain Meatless Taco Salad


Ingredients:
Bulgar wheat, water, chicken bouillon cubes, olive oil, red onion, garlic, cumin, chili powder, cayenne pepper, red bell pepper, black beans, tomatoes, lime juice

Directions:
Cook bulgar wheat in water with buillion cubes according to package directions., Heat olive oil in saute pan over medium high heat., Add onion and saute 3-5 minutes., Add spices, garlic, and chopped pepper and saute 2 more minutes., Remove from heat., Stir in black beans, tomatoes, and lime juice., Season with salt and pepper if needed., Chill.
Dry Rub for Pork


Ingredients:
brown sugar, white sugar, paprika, kosher salt, garlic powder, black pepper, ground ginger, onion powder, dried rosemary

Directions:
"Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator."
Go-to Granola Bars


Ingredients:
oatmeal, flour, coconut, sugar, baking soda, salt, honey, raisins

Directions:
Mix dry ingredients together well.
Add oil and honey.
Mix well.  Get your fingers in there and mix it until all is blended and sticky feeling.  If you don't, they will turn out crumbly.
Add raisins and whatever else you enjoy.
Firmly press into jelly roll pan (12 x 15 inch].
Bake 15 to 20 minutes at 375°F They will look puffy and soft when you take them out.
Don't wait until they are brown or they will be very hard.
Cut into squares while still warm.  (I find a pizza cutter works well.].
Marinated New Potatoes - Batatinha Em Conserva


Ingredients:
baby potatoes, olive oil, red wine vinegar, dried oregano, garlic cloves, chili pepper, sun-dried tomato, parsley

Directions:
Place a large pot of salted water on the stove and bring to a boil.  Scrub the potatoes clean (leaving skins on], and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork.
While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste.
Drain the potatoes and place them in a bowl.  Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot.  Set aside to cool.
Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix.
Chill potatoes several hours or overnight to allow flavors to marinate and blend.  Serve at room temperature.
Quick Chickpeas Salad


Ingredients:
canned chick-peas, Dijon mustard, fresh lemon juice, extra virgin olive oil, red wine vinegar, garlic cloves, fresh parsley, red onion, red bell pepper, salt, fresh ground black pepper

Directions:
In a large bowl, whisk together the mustard, lemon juice, olive oil and vinegar, stir in the garlic, parsley, onion and bell pepper.
Gently toss the beans and dressing and season with salt and pepper to taste.
Serve chilled or at room temperature.
Simple Orange Glaze
Category: desserts
By cukatie2983

This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.

Ingredients:
1 cup confectioners' sugar
¼ teaspoon grated orange zest
1 tablespoon freshly squeezed orange juice, or as needed

Directions:
Whisk sugar with orange zest and orange juice in a small bowl until smooth.

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

Calories: 61.9
Carbohydrates: 15.8 g
Sugars: 15.5 g
Sodium: 0.2 mg
Traditional Spanish Omelette


Ingredients:
potatoes, green capsicum, eggs, garlic cloves

Directions:
Wash and peel potatoes, cut into quarters and slice thinly.
Place in a large bowl.
Slice the onion and cut capsicum into thick slices and add to the potatoes.
Add some salt to taste and mix.
Heat oil in a deep pan and fry the potato, onion and capsicum together until potatoes are soft.
Remove and drain on paper towel.
Set aside.
Beat eggs in another bowl and add the potato mixture.
Add a salt to taste and pepper, finely chopped garlic and mix inches.
Mixture should appear as though it is just coating the potato. If mixture is too dry, add another egg.
On a medium heat, in a non-stick pan, spray with a little oil and add the mixture.
Cook the mixture until egg looks cooked on bottom-- enough to be able flip over onto a plate and then sliding the mixture back into the pan to cook the other side.  Do not overcook egg as it will then become dry.  This is a recipe that needs practice until it is just right.
Serve while hot with a salad and crusty bread or cut into 2 inch squares for appetisers.
Can also be served cold.