xiaoxl/recipe_data huggingface dataset:
Instant Pot® Celery Soup
Category: soups-stews-and-chili
By sashman

Vegetarian celery soup made in an Instant Pot®.

Ingredients:
2 tablespoons olive oil
2 pounds celery, sliced
1 large onion, sliced
3 cloves garlic, sliced
½ pound potatoes, peeled and chopped
4 cups vegetable broth
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Combine olive oil, celery, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Select Saute function and cook, stirring occasionally, for 5 minutes. Add potatoes, broth, salt, and pepper and stir. Close and lock the lid and set the steamer valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Use an electric hand mixer or blender to puree the soup until smooth. Serve while warm or let cool and serve as a chilled soup on a hot day.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 4 servings

Calories: 188.2
Fat: 7.7 g
Saturated fat: 1.1 g
Carbohydrates: 25.9 g
Sugars: 8.7 g
Dietary fiber: 6.1 g
Protein: 4.3 g
Sodium: 792.4 mg
Steak Torta


Ingredients:
butter, onions, tomatoes, swiss cheese, ham, avocado, mayonnaise

Directions:
Preheat a grill over medium heat. Spread the refried beans and butter on the bread, and put it on the grill to get toasty, 1 to 2 minutes.
In a medium saucepan heat half of the oil over medium heat, and saute the mushrooms, jalapenos, onions and tomatoes.
Sprinkle the steak with salt and pepper and grill to desired temperature, about 5 minutes.
Layer the cheese, ham, avocados, cooked vegetables and steak onto the sandwich. Then spread the chipotle mayo on top and cut in half to serve.
Honey Ginger Carrots
Category: side-dish
By Linda

Carrots sweetened with honey and lemon, with a hint of ginger.

Ingredients:
1 pound carrots, sliced
¼ cup butter
2 ½ tablespoons honey
1 pinch ground ginger
1 tablespoon lemon juice, or to taste

Directions:
Bring a pot of water to a boil.  Add carrots and cook until tender but still firm, about 5 minutes. Drain. In a large skillet over low heat, melt butter with honey.  Stir in ground ginger and lemon juice.  Stir in carrots and simmer until heated through.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 122.1
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 13.8 g
Sugars: 9.9 g
Dietary fiber: 2.3 g
Protein: 0.7 g
Cholesterol: 20.3 mg
Sodium: 98.8 mg
Cinnamon Sugar Pumpkin Seeds


Ingredients:
canola oil, raw sugar, cinnamon

Directions:
Preheat oven to 325 F and line a baking sheet with foil.
Toss the seeds, oil, sugar and cinnamon together in a bowl until the seeds are well coated.
Spread the seeds out in one layer on the baking sheet.
Bake 10 minutes, then stir and bake a further 20 minutes.
Remove from the oven and pour into a bowl to cool.
Lasagna With Italian Sausage and Spinach


Ingredients:
onion, green bell pepper, mild Italian sausage, garlic, diced tomatoes, tomato paste, parsley, dried oregano, dried basil, salt, frozen chopped spinach, small curd cottage cheese, egg, parmesan cheese, salt, black pepper, mozzarella cheese, parmesan cheese

Directions:
Rinse cooked lasagna noodles and set aside.  Be sure that you don't use more than 12 oz. or the lasagna will be too dry.
Meanwhile, in a dutch oven or other large vessel,  put the oil, onion and green bell pepper.  Saute over medium heat until the onion is tender.
Add the sausage and garlic and stir-fry until well browned, chopping up the meat as you stir, to make sure all of the pieces are small.
Add the diced tomatoes, tomato paste, parsley, oregano, basil and 1 teaspoons salt.  Reduce heat to low and simmer for about 15 minutes, stirring occasionally.
Meanwhile, press out the water from the thawed spinach so that it is very dry.  Put the spinach into a medium-size mixing bowl.
Add the cottage cheese, egg, 1/4 cup Parmesan cheese, 1 teaspoons salt and black pepper to the spinach.  Stir until well mixed.
In another medium-size bowl put the grated Mozzarella cheese.
In a lasagna pan that you have oiled, put down 1/3 of the tomato-meat sauce.
Cover with 1/2 of the lasagna noodles.
Top with 1/2 of the spinach-cottage cheese filling.
Top with half of the mozzarella cheese.
Repeat using 1/3 of the tomato-meat sauce, remaining noodles, remaining spinach filling and mozzarella cheese.
Top with the remaining 1/3 of the tomato-meat sauce and sprinkle 1/4 cup Parmesan cheese over the very top.
Bake in a 350 degrees oven for 45 minutes.
You might wonder whether or not there is enough tomato sauce, but once the lasagna heats up and the cheese gets gooey, there is enough sauce.  I don't like a a lasagna with lots of runny heavy tomato sauce that covers the taste of everything else in the lasagna.  If you feel like you need a bit more, add an 8 oz. can of tomato sauce to the tomato-meat sauce.
Campari & Orange


Ingredients:
"seltzer water"

Directions:
***To make simple syrup, combine equal parts sugar and water, microwave until sugar dissolves.
In a glass, combine simple syrup, orange juice and Campari over ice.  Top with seltzer.
Tropical Chicken With Mango Yogurt Dipping Sauce


Ingredients:
mango, plain yogurt, lime, juice of, green onion, salt, fresh ripe pineapple, boneless skinless chicken breasts, green bell peppers, red onion, salt, fresh coarse ground black pepper

Directions:
To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
Pulse until smooth and refrigerate until needed.
Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
Serve with the dipping sauce.
Spicy Baked Beans
Category: side-dish
By Katherine Wright

Tangy and sweet old-fashioned baked beans with a little jalapeno. They're easy to make and great at a BBQ, hamburger night, a picnic, etc. My husband's favorite semi-homemade recipe. Says the sweetness and fire create a super depth of flavor. It's not strong enough to overwhelm the sweet home-style of baked beans.

Ingredients:
4 slices bacon, or more to taste, cut into bite-size pieces
1 small onion, chopped
2 (28 ounce) cans baked beans
½ cup ketchup
½ cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow mustard
2 tablespoons minced jalapeno pepper
1 tablespoon chili powder
1 tablespoon mustard powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes. Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish. Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 196.3
Fat: 2.3 g
Saturated fat: 0.5 g
Carbohydrates: 41 g
Sugars: 22.2 g
Dietary fiber: 5.9 g
Protein: 8 g
Cholesterol: 3.3 mg
Sodium: 695.3 mg
Mocha Frappe


Ingredients:
artificial sweetener, nonfat milk

Directions:
Place coffee, cocoa and sweetener in blender container; cover. Blend on medium speed 30 seconds or until well blended.
Add milk and ice; cover. Blend on high speed until smooth.
Chef John's Candied Yams
Category: side-dish
By Chef John

Sure, everyone knows orange-fleshed sweet potatoes aren't really yams, but it makes for a shorter name. I'm not a huge sweet side dish person, but I make an exception for these candied yams that use lemon instead of orange juice as a sweetener.

Ingredients:
3 tablespoons kosher salt
2 quarts cold water
3 pounds orange-fleshed sweet potatoes, peeled and cut into 2-inch pieces
1 cup brown sugar
4 tablespoons unsalted butter
½ cup freshly squeezed lemon juice
¼ cup maple syrup
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
Salt to taste
Chopped pistachios, pecans, or walnuts for garnish

Directions:
Stir salt into 2 quarts cold water in a large pot. Transfer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain. Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skillet. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes. Transfer drained sweet potatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 337.6
Fat: 6.3 g
Saturated fat: 3.7 g
Carbohydrates: 69.6 g
Sugars: 40.1 g
Dietary fiber: 5.3 g
Protein: 3.1 g
Cholesterol: 15.3 mg
Sodium: 2293.9 mg
Smashed Cucumbers


Ingredients:
cucumbers, garlic cloves, black vinegar, salt

Directions:
Slice cucumbers crosswise into 2-inch pieces. Using the flat side of a cleaver, whack the pieces once or twice so they break into smaller pieces.
Transfer cucumbers to a bowl and toss with garlic, sesame oil, vinegar and salt. Marinate for at least 15 minutes or up to several hours before serving.
Flavored Butter: Sweet Brandy


Ingredients:
butter, brandy, icing sugar

Directions:
Beat 3 tablespoons of brandy, 2 tablespoons of icing  sugar into the butter till very smooth and spoon into a pretty jar and refrigerate.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
Arroz Con Pollo (Mccall's Cooking School)


Ingredients:
roasting chickens, dried oregano leaves, pepper, salt, green pepper, onions, garlic clove, bay leaf, crushed red pepper flakes, saffron thread, white rice, tomatoes, chicken broth, frozen green peas, green olives, pimientos

Directions:
Wash chicken pieces under cold running water; drain well.  Wipe dry with paper towels so fat won't spatter when chicken is browning.  Combine oregano, pepper and 2 tsp salt.  Sprinkle chicken all over with mixture; rub in well.  Let stand 10 minutes.
In heavy, 6-quart round or oval Dutch oven, heat olive oil over medium heat.  Brown chicken a third at a time, until golden-brown all over, using tongs to turn chicken-this takes about 30 minutes in all.  Remove chicken as it browns.  Preheat oven to 350°F.
Wash green pepper; cut into quarters; remove ribs and seeds; cut into lengthwise strips, 1/4 inch wide.  To drippings in Dutch oven, add onion, garlic, green pepper, bay leaf and red pepper; saute, stirring, over medium heat until onion is tender-5 minutes.
Using back of spoon, crush saffron threads on small piece of foil, or use a mortar and pestle.  Add with 2 tsp salt and the rice to Dutch oven; cook, stirring, until rice is lightly browned-about 10 minutes.  Add undrained tomatoes and chicken broth.
Arrange browned chicken pieces over rice mixture.  Bring just to boiling, uncovered.  Bake in oven, tightly covered, 1 hour.  Remove from oven; add 1/2 cup water.  Do not stir.  Sprinkle peas and olives over top.  Drain pimientos; cut into 1/4-inch strips.
Arrange pimiento strips attractively over top.  Bake, covered, 20 minutes longer, or until chicken is tender, peas are cooked and rice has absorbed all liquid.  Remove from oven.  Let stand, covered, 10 minutes.  Serve right from Dutch oven. Serves 6.
Easy Refrigerator Lemon Cookies


Ingredients:
lemon, zest of, granulated sugar, butter, cake flour, baking soda, salt

Directions:
Process the lemon zest and sugar in a food  processor until the zest is as fine as the sugar.
Add the butter.
Process until fluffy.
Scrape down the bowl.
Add the flour, baking soda and salt.  Process briefly until mixed.
Form dough into  two 1-1/2-inch-round logs and  wrap each in wax paper.
Refrigerate until firm.
Preheat the oven to 350°.
Slice each log into 1/4-inch thick cookies and place on an ungreased baking sheet. Bake for 8 to 10 minutes, until golden  around the edges.
Do not overbake.
Chicken Enchiladas El Travis


Ingredients:
skinless chicken breasts, sour cream, chili powder, butter, onion, green chilies, green onion, water, lime juice, onion powder, garlic powder, flour tortillas, cheddar cheese, black olives

Directions:
If you didn't use the Crock Pot Method, place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C]. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.
I like to top mine with pickled Jalepeno slices.
Panko Tofu


Ingredients:
firm tofu, egg, chili sauce, panko breadcrumbs

Directions:
Open the tofu slice into cubes or slabs depending on preference; wrap in kitchen towel.
Try to get as much water out as you can by changing the towels when they are damp. The tofu needs to be as dry as possible for this recipe.
Coat the tofu with egg or sweet chili sauce depending on which you are using and then roll in the panko gently patting the breadcrumbs on.
Fry until crisp and golden brown.
Drain on kitchen towel and serve with your choice of sauce.
Chicken Mashed Potatoes


Ingredients:
potatoes, low sodium chicken broth, garlic powder

Directions:
Recipe can be halved.
Combine ingredients in large saucepan.
Bring to a boil; reduce heat and simmer about 10 minutes or until potatoes are tender.
Drain, reserving broth.
Add garlic powder, if you want, and then mash potatoes with as much broth as you like until you attain desired consistency.
Cajun Cabbage Soup
Category: soups-stews-and-chili
By Erin Wright

Not too spicy, warm and healthy. Skip the sausage, add canned beans, and use vegetable stock to make it vegetarian. Serve with sourdough bread and more salsa as desired.

Ingredients:
2 tablespoons butter
3  leeks, halved and thinly sliced
½  onion, chopped
3 cloves garlic, minced
3 stalks celery, diced
3  carrots, diced
1 small head cabbage, and thinly sliced
3 cups water
1 cup salsa
⅓ cup ketchup
4 cubes  chicken bouillon
2 teaspoons Creole seasoning (such as Tony Chachere's®), or more to taste
salt and ground black pepper to taste
½ pound smoked sausage, thinly sliced

Directions:
Heat butter in a large Dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. Add celery and carrots; cook and stir 3 to 4 minutes. Add cabbage; cook and stir until slightly tender, about 5 minutes. Mix water, salsa, ketchup, bouillon cubes, Creole seasoning, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer until flavors blend in soup, 20 minutes. Add sausage to soup and simmer until cooked through, about 20 minutes more.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 221.2
Fat: 12.4 g
Saturated fat: 5.1 g
Carbohydrates: 19.9 g
Sugars: 9.8 g
Dietary fiber: 4.5 g
Protein: 9.5 g
Cholesterol: 27.2 mg
Sodium: 1522.1 mg
Gosh, What Easy Squash!


Ingredients:
gala apples, pecans, pineapple tidbits, salted butter, plain yogurt, curry powder, cinnamon, salt, nutmeg, pepper, allspice, fresh lemon juice, cayenne

Directions:
Put the squash cubes, pecans, and apple slices into the crockpot then toss them around a bit to mix.
In a medium bowl; mix the pineapple tidbits with their juice, yogurt, melted butter, curry powder, cinnamon, nutmeg, allspice, salt, pepper, cayenne, and lemon juice.
Pour the mixture over the squash and turn on the crockpot to low.
Cook for 4 hours, stirring occasionally then serve!
Two Ingredient Cookie Cups


Ingredients:
"chocolate chips"

Directions:
Preheat oven to 350° F and paper-line 24 mini-muffin cups.
Divide the cookie dough into 24 equal parts. Place a portion of cookie dough in the muffin cups and press it down as well as around the edges to cover the muffin cup.
Bake them from 9 to 11 minutes or until edges are set. Cool the muffin cups on a wire rack for 10 minutes. Remove the cookie cups from the paper-line and cool them on the wire rack. The cookie cups should be at room temperature to proceed further.
Microwave morsels in small, microwave safe or heave duty plastic bag on MEDIUM-HIGH (70%] power for 30 seconds; without removing from the bag knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth [do not remove from bag]. Cut tiny corner from bag; squeeze chocolate into each cup.
Love peanut butter? You can add couple of tablespoon of peanut butter in the chocolate mixture for the nutty taste!
Chicken Livers With Rice


Ingredients:
water, salt, butter, parsley, garlic, sage, rice, flour, salt, pepper, paprika, chicken liver, onion, water

Directions:
Mix water with next 5 ingredients.
Bring to a boil, add rice.
Cover and simmer for 17 minutes, until water is absorbed.
Mix flour, salt, pepper, and paprika in a bag.
Add chicken livers and shake to coat.
Heat oil in skillet on med hi.
Brown livers, stirring for 5 minutes, or until done, may have to do this in batches.
Add more oil if needed.
Remove from skillet, keep warm.
Stir fry onion in same skillet, with water for 2 minutes.
Return chicken livers and mix well.
Put rice on plate, top with chicken livers.
Chicken Breast With Shaved Brussels Sprouts


Ingredients:
chicken breasts, kosher salt, broccoli stems, olive oil, fresh lemon juice, fresh ground black pepper, Brussels sprouts, celery ribs, toasted hazelnuts, fresh flat-leaf parsley, parmesan cheese

Directions:
Place chicken and 1/2 teaspoon salt in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon each salt and pepper. Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls. Top with cheese.
Israeli Couscous and Cheese
Category: main-dish
By Chef John

Since Israeli couscous is nothing more than tiny balls of lightly toasted pasta dough, it works well in this macaroni-n-cheese style dish.

Ingredients:
2 teaspoons butter
1 cup pearl (Israeli) couscous
2 cups chicken broth
½ cup heavy cream
¼ cup diced pimientos
1 pinch cayenne pepper, or more to taste
3 ounces shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives
salt and freshly ground black pepper to taste

Directions:
Melt butter in a large skillet over medium heat. Cook and stir couscous in the melted butter until slightly toasted, 2 to 3 minutes. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer until most of the stock is absorbed and the couscous have plumped, 6 to 7 minutes. Stir heavy cream and pimientos into couscous; add cayenne pepper and cook until couscous is tender, 2 to 3 minutes. Add more broth if needed. Remove from heat and stir in Cheddar cheese until melted; add chives and stir to combine. Season with salt, black pepper, and cayenne pepper to taste.

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

Calories: 359.5
Fat: 20.7 g
Saturated fat: 12.7 g
Carbohydrates: 31.4 g
Sugars: 1.1 g
Dietary fiber: 2.1 g
Protein: 11.5 g
Cholesterol: 71.5 mg
Sodium: 783.8 mg
Bread and Peach Pudding


Ingredients:
sultana, eggs, soymilk, vanilla essence, brown sugar, cinnamon

Directions:
Preheat oven to 200 degrees celsius.
Cut the bread into cubes (about 2 1/2cm]- there's no need to remove the crusts but you can if you prefer - and place into an ovenproof baking dish. Add the sultanas and peaches; toss to combine. Drizzle the whisky over the mixture.
Whisk together the eggs, milk, sugar, vanilla and half a teaspoon of cinnamon. Pour the liquid over the bread mixture. Sprinkle the remainder of the cinnamon ove the top.
Bake for 35 minutes or until the top is golden. If it hasn't set place a lid over the dish and return to oven for a further 10-25 minutes or until set. Serve warm.
Thin and Crisp Powdered Oatmeal Cookies


Ingredients:
butter, sugar, egg, vanilla, flour, baking soda, salt, oatmeal, confectioners' sugar

Directions:
Cream butter or margarine and sugar.
Add egg and vanilla; beat well.
Add combined flour, soda and salt; mix thoroughly.
Stir in oatmeal.
Drop by teaspoon on cookie sheet.
Dip fork in water, press cookie down; or use the bottom of a glass.
Bake at 350° for 10-15 minutes or until lightly browned.
While still warm, sprinkle top of cookie with confectioners' sugar.
Cinnamon Polar Bears


Ingredients:
sugar, butter, egg, all-purpose flour, cinnamon, powdered sugar

Directions:
In large bowl, combine sugar and butter; beat until light and fluffy.  Add flour and cinnamon; blend well.  Cover dough with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 350 degrees.  For each cookie, shape dough into 1 inch ball; place 2 inches apart on ungreased cookie sheets.  Flatten slightly.  Shape dough into 3 (1/4 inch] balls.  Place 2 of the balls above and touching larger ball for ears and 1 ball on top to resemble snout.  Flatten slightly.
Bake for 11 to 15 minutes or until firm to the touch.  Immediately remove from cookie sheets.  Lightly sprinkle cookies with powdered sugar.  Press 2 chocolate chips into each cookie for eyes and 1 cinnamon candy for nose.