xiaoxl/recipe_data huggingface dataset:
Raw Kale Salad


Ingredients:
kale, olive oil, sea salt, lime, juice of, red onion, orange

Directions:
Chop the kale into thin ribbons (almost like a chiffonade].
Drizzle the kale with olive oil and sprinkle with salt.
Massage the kale with your hands to soften it, then allow it to sit for 5-10 minutes.
Add the lime juice, vinegar, onion and orange.
Allow to marinate for 10 minutes.
Serve.
Pecan Shortbread Cookies (Mexican Wedding Cookies)
Category: desserts
By BakerHouston

This is a twist on the traditional pecan shortbread cookies, with a little fresh orange juice and zest added to the mixture. Store at room temperature in an airtight container.

Ingredients:
1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon freshly squeezed orange juice
1 teaspoon water
½ teaspoon freshly grated orange zest  (Optional)
2 cups all-purpose flour
1 cup very finely chopped pecans
½ cup confectioners' sugar

Directions:
Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough. Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 55 mins
Yields: 24 cookies

Calories: 167.5
Fat: 11.3 g
Saturated fat: 5.2 g
Carbohydrates: 15.5 g
Sugars: 7 g
Dietary fiber: 0.8 g
Protein: 1.6 g
Cholesterol: 20.3 mg
Sodium: 54.8 mg
Rosemary Turnips


Ingredients:
turnip, olive oil, kosher salt, pepper, rosemary

Directions:
"Preheat oven to 350 degrees. Cut your turnip(s] into bite size squares and place on a baking sheet. Drizzle olive oil over turnips and toss. Sprinkle kosher salt and pepper, make sure turnips are coated with oil, salt and pepper. Pull apart the rosemary and scatter over turnips. Bake at 350 for 30 to 35 minutes, turning over turnips one or two times while baking to help with crispiness."
Easy Tasty Hearty Lentil Black Bean Stew


Ingredients:
dry lentils, canned black beans, minced garlic cloves, bay leaf, water, olive oil, carrots, potatoes, celery ribs, green cabbage, leaf thyme, fresh ground black pepper, parsley, salt

Directions:
Saute chopped veggies and garlic in the olive oil with a thyme leaf in a soup pot.
Add 4 cups of cold water, bay leaf, lentils, black beans and unsalted veggie cube to the pot. Bring to a boil and cook for 25 minutes on medium/high. In a crockpot, cook 5 hours on low.
Add spaghetti sauce, salt and pepper to taste,and heat on medium for 5 more minutes.
Add minced parsley and serve.
Slow Cooker or Crockpot Directions: Throw everything in the crockpot, set the heat on low, cover and cook for 6 - 8 hours. Add the spaghetti sauce, salt & pepper and parsley at the end.
Remove bay leaf before serving.
Taco Seasoning (Salt Free)


Ingredients:
cumin seeds, ground cinnamon, garlic powder, onion powder, chili powder, cayenne pepper

Directions:
"Place all spices in a zip top bag or jar with a tight fitting lid.  Shake well.  Use 1-2 T. per pound of meat."
Pineapple Poke Cake


Ingredients:
instant lemon pudding, butter, eggs, sour cream, powdered sugar

Directions:
Preheat over to 350°. Spray a fluted tube cake pan with nonstick cooking spray.
In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding.
Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more.
Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean.
Cool the cake in the pan.
Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth.
Gradually add the powdered sugar; beat until smooth.
Remove cake from pan; place on plate.
Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired].
Spread icing over cake.
Baked Hush Puppies


Ingredients:
yellow cornmeal, all-purpose flour, baking powder, salt, sugar, cayenne pepper, onion, eggs, milk, canola oil

Directions:
Preheat oven to 425 degrees.
Spray cups of mini muffin pans with nonstick vegetable spray.
Blend cornmeal, flour,baking powder, salt, sugar and red pepper in medium bowl.
Stir in onion.
Beat eggs, milk and oil in small bowl.
Add to cornmeal mixture and stir just until blended.
Spoon batter into prepared muffin pan, filling cups 1/2 to 2/3 full.
Bake until golden, about 15 to 20 minutes, or until a toothpick inserted into center comes out clean.
Serve immediately.
Potato Casserole Supreme


Ingredients:
potatoes, sharp cheddar cheese, garlic powder, milk, sour cream, bacon bits

Directions:
Boil potatoes until they can be grated easily (not quite done].
Combine sour cream, soup, milk, cheese, garlic powder and onion salt.
Add to potatoes and mix well.
Put in a 9x13 baking dish.
Top with bacon bits and sprinkle lightly with breadcrumbs.
Bake at 350 degrees for 30 minutes.
Magic Cookie Bars from EAGLE BRAND®
Category: trusted-brands-recipes-and-tips
By Eagle brand

This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.

Ingredients:
½ cup butter or margarine, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 ⅓ cups flaked coconut
1 cup chopped nuts

Directions:
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter.  Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evenly with chocolate chips, coconut and nuts.  Press down firmly with a fork. Bake 25 minutes or until lightly browned.  Cool. Cut into bars or diamonds.  Store covered at room temperature.

Yields: 36 bars

Calories: 167
Fat: 9.8 g
Saturated fat: 5 g
Carbohydrates: 13.9 g
Sugars: 10.8 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Cholesterol: 10.7 mg
Sodium: 63.8 mg
Apricot Snack Cake


Ingredients:
all-purpose flour, sugar, butter, baking powder, milk, eggs, vanilla, fresh apricots

Directions:
Combine flour and sugar in a mixing bowl.  Cut in butter to make crumbs. Set 3/4 cup of crumb mixture aside for topping.
Add milk, baking powder, vanilla, and EGG YOLKS to mixing bowl.  Mix well.  Beat EGG WHITES till soft peaks form. Fold into batter.
If adding apricots to batter do so now.
Pour batter into lighty sprayed 9 x 13 pan.  Evenly sprinkle with apricots (if you didn't add them to the batter].  Sprinkle with reserved crumbs.  Bake at 350 for about 45 minutes or until toothpick comes out clean.
Shrimp Boil Dinner


Ingredients:
hot water, salt, lemon, new potatoes, large shrimp

Directions:
Combine hot water, seasoning bags, salt and lemon wedges in a 6-quart pot or Dutch Oven.
Bring to a boil.
Cut new potatoes in half. Place in boiling water; cover pot and simmer potatoes for 10 minutes; add corn to the pot.
Bring water back to a boil; cover and simmer vegetables for 5 minutes.
Remove vegetables from pot; cover and keep warm.
Return pot to a boil. Add shrimp. Cook shrimp in boiling water for 3 to 5 minutes or until shrimp turn pink.
Drain shrimp and serve with new potatoes and corn.
Serve with cocktail sauce and additional lemon wedges if desired.
Tropical Paradise


Ingredients:
rum, lemon juice, mango

Directions:
blend with ice and pour into a 5oz cocktial or martini glass and serve.
Garnish with an orchid, or slice of fresh mango.
Enjoy!  ;].
Grilled Lemon Chicken and Moroccan Couscous Salad


Ingredients:
low sodium chicken broth, extra virgin olive oil, ground ginger, garlic cloves, salt, ground turmeric, ground cinnamon, ground cumin, couscous, raisins, cucumber, red bell pepper, carrot, green beans, sugar snap pea, lemon peel, fresh lemon juice, extra virgin olive oil, fresh lemon juice, salt, ground black pepper, boneless skinless chicken breast halves, fresh cilantro, lemon

Directions:
For couscous:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps with fingertips. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
For chicken:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes. Alternatively, chill 1 to 3 hours and bring to room temperature before continuing.
Prepare barbecue (high heat]. Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
Sloppy Joes


Ingredients:
ground beef, onions, catsup, Worcestershire sauce, chili sauce, brown sugar, vinegar, mustard

Directions:
In a large skillet brown the ground beef and onion in a little bit of oil., Remove from heat and drain excess fat., Add the remaining ingredients and mix well., Simmer for 20 minutes., Serve on hamburger buns.
Pretzel Crusted Chicken Breast With Cheddar Cheesy Mustard Sauce


Ingredients:
boneless skinless chicken breasts, fresh thyme leave, eggs, butter, flour, milk, sharp cheddar cheese, spicy brown mustard, flat leaf parsley, yellow onion, sour dill pickle, lemon

Directions:
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
Crack and beat 2 eggs in a second shallow dish with a splash of water.
One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
Cook flour and butter for 1 minute and then whisk in the milk.
When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
Serve lemon wedges alongside.
Chicken Fajita Burgers


Ingredients:
ground chicken, cilantro, extra virgin olive oil, monterey jack pepper cheese, extra virgin olive oil, bell peppers, yellow onion, sour cream, salsa

Directions:
Combine chicken, chipotle powder, cilantro, hot sauce. Score and divide meat into 4 sections and form big patties, 1-inch thick. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through. Top with cheese to melt. (Grill or cook indoors.].
Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes.
Spread sour cream on insides of buns. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
Can also top with salsa.
Quick Chicken Risotto


Ingredients:
boneless skinless chicken breast halves, chicken broth, white rice, asparagus, Canadian bacon, dried basil leaves, fresh basil, parmesan cheese

Directions:
Spray 12" nonstick skillet with cooking spray; heat over medium-high heat.
Cook chicken in skillet 3 to 5 minutes, stirring frequently,until light brown.
Stir in broth; heat to boiling.
Stir in rice; reduce heat.
Cover and simmer without stirring 10 minutes.
Stir in asparagus,Canadian Bacon and basil.
Cover and simmer without stirring 8-10 minutes or until rice is tender and chicken is no longer pink in the center.
Remove from the heat.
Stir in cheese. Season with salt and pepper to taste. Serve.
Chef John's Brazilian Feijoada
Category: soups-stews-and-chili
By Chef John

My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.

Ingredients:
1 pound dry black beans
2 quarts water, plus more as needed
3 ounces dried beef, chopped
1  bay leaf
2  smoked pork chops, cut into large chunks, bones reserved
4 ounces bacon, coarsely chopped
12 ounces linguica sausage, cut into large chunks
2 (4 ounce) links Italian sausage
1  onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon chopped Italian parsley
1 tablespoon olive oil
½ cup dry bread crumbs
2 tablespoons chopped Italian parsley
2 teaspoons grated orange zest

Directions:
Place black beans into a large bowl, cover with water, and soak overnight. Drain beans. Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours. Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours. Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks. Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes. Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water. Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest. When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.

Prep time: 30 mins
Cook time: 4 hrs 45 mins
Total time: 13 hrs 15 mins
Yields: 6 servings

Calories: 719.6
Fat: 36.2 g
Saturated fat: 12.6 g
Carbohydrates: 53.6 g
Sugars: 2 g
Dietary fiber: 16.2 g
Protein: 45 g
Cholesterol: 88.8 mg
Sodium: 1625.4 mg
Doggie Birthday Cake
Category: everyday-cooking
By tiggertiffin87

I made this one year for my dog and she ate it all up.  The honey is optional, but it makes it sweeter for the dog...and yes, I tried some. It's pretty good.

Ingredients:
1  egg
¼ cup peanut butter
¼ cup cooking oil
1 teaspoon vanilla extract
⅓ cup honey  (Optional)
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan. Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 1 serving

Calories: 222.5
Fat: 14.9 g
Saturated fat: 2.6 g
Carbohydrates: 18.8 g
Sugars: 2.2 g
Dietary fiber: 3.7 g
Protein: 5.6 g
Cholesterol: 0 mg
Sodium: 275.5 mg
Roasted Carrots With Feta


Ingredients:
carrots, extra virgin olive oil, feta cheese, fresh parsley

Directions:
Preheat oven to 425 degrees F.
Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
Roast carrots until caramelized, golden, and tender, about 25 minutes.
Transfer carrots to a bowl and toss with feta and parsley.
Harvest Pork Stew
Category: soups-stews-and-chili
By CariCat

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

Ingredients:
2 tablespoons butter or oil
1 ½ pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
3 cups chicken broth
½ teaspoon salt
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1  bay leaf
3 cups frozen, cubed butternut squash
2  MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed  (Optional)
2 cups carrots, peeled and diced  (Optional)

Directions:
Melt the butter in a large skillet over medium-high heat.  Add the pork and cook until lightly browned on all sides.  Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes. Place the pork and onions into a large saucepan.  Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf.  Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes. Stir in the butternut squash, apples, potatoes, and carrots.  Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes.  Remove the bay leaf and serve.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 465.2
Fat: 21.3 g
Saturated fat: 8.5 g
Carbohydrates: 42.6 g
Sugars: 10.5 g
Dietary fiber: 6.8 g
Protein: 27.4 g
Cholesterol: 80.1 mg
Sodium: 364.6 mg
Easy Layered Taco Bake


Ingredients:
ground beef, mild salsa

Directions:
Preheat oven to 400 degrees.  Prepare the Mac & Cheese Dinner as directed on package.  Cook meat with taco seasoning.
Layer seasoned meat, mac & cheese and salsa in 8-inch square baking dish.
Bake 20 minutes.
Meatloaf & Gravy


Ingredients:
ground beef, egg, water

Directions:
Mix ground beef, bread crumbs and egg. Shape the mixture into an 8 X 4 inch loaf and place in baking pan.
Bake at 350 for 30 minutes. Top meatloaf with half a can of Golden Mushroom Soup and bake for another 30 minutes or until meatloaf is done. Remove meatloaf and let sit for 10 minutes before slicing.
Heat 2 tablespoons of meatloaf drippings, the rest of the soup and the water and bring to a boil. Slice the meatloaf and pour soup gravy on top of meatloaf.
Dublin Lawyer


Ingredients:
lobster meat, unsalted butter, shallot, heavy cream, lemon, scallion, paprika

Directions:
Remove the lobster from the shell and cut meat into 1 inch chunks.
Melt the butter in a sauté pan (not a non-stick pan] over medium heat. When the butter has melted, add the minced shallot and sauté for about a minute. Add the lobster meat and cook until it is barely cooked through.
Turn the heat off and add the Irish Whiskey, then carefully set fire to it with a long match or grill lighter. When the flames subside, turn the heat back on to high and add the heavy whipping cream. Bring to a boil, immediately turn the heat to low, and add the salt and pepper to taste, as well as a squeeze of lemon juice (to taste as well].
Garnish with scallions and a dash of paprika. Serve hot.
Grilled Swordfish Steaks


Ingredients:
swordfish steaks, Dijon mustard, olive oil, bay leaf, dill, lemon wedge

Directions:
Place steaks in shallow pan or baking dish.
Season with salt& pepper.
Coat both sides with mustard.
Combine juice with oil& pour over fish.
Dot with leaves& dill; let marinade for at least an hour.
Cook on hot coals for 8 minutes.
Turn& baste with remaining marinade.
Grill for another 6- 8 minutes or until cooked through.
Garnish with lemon wedges.
Low-Cal Chicken
Category: meat-and-poultry
By Dee Dee Segal

An easy, healthy chicken dish with a special sweet and sour tang! Goes great with rice and salad.

Ingredients:
4 (4 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons minced onion
2 tablespoons crushed garlic
1 ½ teaspoons poultry seasoning
¼ cup soy sauce
2 teaspoons artificial sweetener

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener. Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!

Yields: 4 chicken breasts

Calories: 141.9
Fat: 2.4 g
Saturated fat: 0.7 g
Carbohydrates: 3.3 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 25.8 g
Cholesterol: 58.5 mg
Sodium: 951.5 mg