xiaoxl/recipe_data huggingface dataset:
Pineapple-Cashew-Quinoa Stir-Fry


Ingredients:
quinoa, cold water, soy sauce, unsalted cashews, scallions, garlic cloves, hot red chili pepper, gingerroot, red bell pepper, edamame, fresh basil, of fresh mint, fresh pineapple, soy sauce, mirin, lime wedge

Directions:
PREPARE THE QUINOA FIRST:  Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
Cover, place over high heat,and bring to a boil.
Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
Uncover, fluff, and let cool.
For best results,place the quinoa in an airtight container and refrigerate overnight.
If you're in a hurry, chill the covered quinoa for at least an hour.
When ready to use, break up any chunks of the cold quinoa with a fork.
PREPARE THE STIR-FRY;  Use the largest nonstick skillet you have (at least 11 inches in diameter] or a wok.
Have ALL of your ingredients chopped and easily within reach.
Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
When the garlic starts to sizzle, add the sliced chile pepper and ginger.
Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
Pour over the quinoa mixture.
Stir to incorporate completely and coat the quinoa.
Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around].
Serve with lime wedges and additional soy sauce, to season individual servings to taste.
RIDICULOUS Gluten Free CHOCOLATE HAZELNUT Cake


Ingredients:
unsalted butter, sugar, eggs, salt, vanilla, hazelnuts, powdered sugar

Directions:
preheat oven to 375. Spray entire inside of springform pan with cooking spray.
grind 1 1/2 cups of your hazelnuts (you can use a mini chop prep, food processor, even a coffee grinder].
cut butter into small pieces and melt butter and chocolate chips in a metal bowl over a pot of simmering water (I simply used my metal mixing bowl from my stand Kitchenaid mixer over a pot of water]. Stir occasionally until melted and cool slightly.
using same bowl (if you can] beat in sugar and eggs one at a time. Mix for a couple minutes.
mix in vanilla and salt, and gradually add your ground hazelnuts. Sift in cocoa and beat another couple minutes.
pour into pan and bake for 35 minutes. Cool to room temperature.  Refrigerate for 2 hours and then remove side of pan.  Move to serving platter and sift powdered sugar over top.
serve with whipped cream and the remaining 1/2 cup of chopped hazelnuts.
Two Tin Lunch


Ingredients:
tuna, corn, mayonnaise, parsley sprig

Directions:
Mix the tuna, corn and mayonnaise together. Season to taste., Serve on crispbreads. Garnish with parsley if desired.
Corn Chowder


Ingredients:
salted butter, sweet onion, celery, hot water, raw potatoes, half-and-half cream, frozen sweet corn, sugar, kosher salt, white pepper, flour

Directions:
In a big pot melt butter over med heat. Simmer onion and celery for about 5 minutes, to soft but not brown.
Add water, potatoes, corn, sugar and white pepper. Cover and simmer 20-30 minutes, the potatoes should be soft and tender.
Whisk flour into 1 cup of 1/2 & 1/2 stir into soup. Add the remaining 3 cups 1/2 & 1/2. Simmer 15 more minutes until thickened to creamy.
Adjust seasonings to taste. If you like thicker soup simmer 5 more minutes. If you like thinner soup add in some milk to desired consistincy.
Salmon and Couscous


Ingredients:
salt, couscous, panko breadcrumbs, dill, salmon fillets, pepper, Dijon mustard, chicken broth

Directions:
Preheat oven to broil. Place foil on cookie sheet and set aside.
Bring 1 3/4 cups water to a boil in a pot; add 1/4 teaspoon of the salt and the couscous. Cover and cook 8 minutes, stirring occasionally. Set aside.
Meanwhile, in a cup of small bowl combine crumbs and 1 tablespoon dill; set aside.
Sprinkle salmon with remaining 1/4 teaspoon salt and the pepper and place on cookie sheet. Place directly under broiler and cook for 5 minutes. Remove from oven and lower rack (6 inches from heat source].
Brush salmon with mustard and sprinkle with the crumb mixture, pressing to adhere. Spray with Pam. Return to oven and cook another 2 minutes.
Stir remaining dill, spinach and chicken broth into the couscous and let sit for 5 minutes before serving with the salmon.
Hot Chocolate-Raspberry Russian


Ingredients:
"raspberry vodka"

Directions:
Add vodka to hot chocolate/cocoa (if you want more of a kick you could try adding plain vodka, so the raspberry flavor won't overpower the chocolate].
If desired, garnish with whipped cream. Note: I I have tried combining the hot chocolate with vanilla vodka and Kahlúa and obtained equally delicious results!
Cheesy Shells With Bacon #RSC


Ingredients:
butter, onion, garlic cloves, heavy cream, milk, monterey jack cheese, parmesan cheese, cream cheese, flour, seasoned croutons, dried parsley flakes, medium pasta shell

Directions:
Bring 4 quarts salted water to a boil.  Add pasta and cook until al dente or 10-12 minutes. Drain.
In a large skillet melt 1 T butter over med-high heat. Add onions and garlic and cook about 2 minutes.  Add the other 3 T butter and let melt in the pan.  Add flour and stir for another minute reducing the heat to medium.  Whisk in the cream and simmer stirring frequently until creamy. Remove from heat.
Stir in monterrey cheese, parmesan and cream cheese stirring until melted.  Add milk and stir again.  Add drained pasta to cheese mix and stir until coated. Stir in the crumbled bacon.
Pour into a greased 9x12 dish and top with croutons.  Cover with Reynolds Wrap foil and bake for 45 minutes in a 350 degree oven.  Uncover and sprinkle with parsley flakes before serving.
Fiore With Broccoli Rabe, Chicken, and Pecorino Cheese


Ingredients:
broccoli rabe, pasta, olive oil, garlic cloves, leek, chicken cutlets, salt, fresh ground black pepper, low sodium chicken broth, crushed red pepper flakes, pecorino romano cheese, marjoram

Directions:
Bring a pot of water to a boil.  Immerse broccoli rabe in water 1 minute or until bright green.  Remove with slotted spoon; place in a towel to keep warm.  Cover pot; bring water back to a boil.
Add pasta, and cook 12 minutes or until al dente.  Meanwhile heat a large nonstick skillet over medium-high heat; add olive oil, garlic, and leek.  Cook 2-3 minutes or until just golden brown.  Season chicken with 1/4 teaspoon each salt and pepper.  Raise heat to high, and add chicken.  Cook 2-3 minutes or until well-browned.  Add broccoli rabe, chicken stock, crushed red pepper, and remaining salt and pepper.  Cook chicken and vegetables 6 minutes or until tender and liquid has reduced by half.  Drain pasta; transfer to serving dish.  Top pasta with sauce; add cheese and marjoram, and toss to combine.
Mexican Clam Dip


Ingredients:
cream cheese, salsa verde, diced green chilies, cilantro, clams

Directions:
Blend cream cheese in large bowl until smooth.
Mix in salsa, chilies and cilantro.
Add clams and blend well.
Season dip with salt and pepper.
Transfer to ovenproof dish.  (Can be prepared up to 1 day ahead.  Cover and chill.].
Preheat oven to 350 degreesF.
Bake dip, uncovered, until heated through and bubbling around the edges, about 35 minutes.
Serve with potato or tortilla chips.
Steak Grillades over Cheese Noodles


Ingredients:
flour, bacon, onion, orange bell peppers, yellow bell pepper, low sodium beef broth, monterey jack pepper cheese, unsalted butter, diced tomatoes, fresh parsley

Directions:
Season steak strips with Cajun spice, then dredge in flour.
Saute bacon in skillet over med-high heat until crisp; remove and set aside.
Add onion and bell pepper to skillet; saute 3 minutes.
Add steak and saute 5 minutes, stirring occasionally.
Return bacon to pan, deglaze with broth, and bring to boil; simmer 3 minutes or until thick.
Boil noodles in unsalted water for 5-8 minutes, and drain well.
Toss hot noodles with cheese and butter in large bowl, salt to taste, and serve immediately with steak (garnish with tomato and parsley].
Smothered Pheasant or Grouse


Ingredients:
pheasants, salt, flour, butter, celery, onion, water

Directions:
Skin, wash, and quarter your pheasant or grouse.
Preheat the oven to 350°F.
Mix the flour and salt in a brown paper bag.  Shake the meat pieces in the bag 2 at a time until coated.
Melt 2 tablespoons butter in a skillet.  Sauté the celery and onion until tender.  Place them in a shallow baking pan.
Melt the remaining 2 tablespoons butter in the skillet.  Add the floured meat pieces and brown.
Remove the browned meat to the baking pan.  Add the boiling water and cover with wax paper.
Bake for 1 hour or until the meat is tender.
Serve at once.
Cilantro Lime Shrimp


Ingredients:
large shrimp, avocado oil, salt, cumin, cayenne, garlic cloves, lime juice, cilantro

Directions:
Heat the oil in a large heavy bottomed skillet over medium heat. Add the shrimp and sprinkle with the salt, cumin, and cayenne.
Cook, stirring often, for 4-5 minutes or until shrimp is pink and opaque.
Add the garlic to the skillet and cook for 1 minute more.
Remove from heat and add the lime juice and cilantro. Stir well to combine.
Serve immediately.
Weight Watchers Nutty Butter Orange Pork Chops 6 Points


Ingredients:
oranges, cornstarch, sugar, peanut butter

Directions:
1. Lightly season chops with salt and pepper and arrange on rack of broiler pan coated with non-stick spray.
2. Peel and segment oranges over bowl to catch juice. Set orange segments aside.
3. Squeeze into bowl as much juice as possible from membrane left after segmenting orange.
4. Mix cornstarch with orange juice. In small saucepan, combine cornstarch mixture, orange rind and sugar and stir over low heat until thick and bubbly.
5. Remove from heat.
6. Meanwhile, preheat broiler and broil chops on one side until lightly browned.
7. Turn and spread each chop with 1 teaspoon peanut butter. Broil.
8. Fold orange segments carefully into heated cornstarch mixture to coat and arrange decoratively over chops.
9. Replace briefly under broiler just to heat oranges.
10. Arrange chops on heated serving platter and garnish with ribbons of orange rind.
Sizzling Vegetable Fajitas (Tgif Copycat)


Ingredients:
diced tomato, onion, lemon juice, fresh cilantro, salt, cilantro, garlic cloves, olive oil, salt, pepper, parmesan cheese, onion, margarine, zucchini, mushrooms, snow peas, flour tortilla, lime wedge, pico de gallo, sour cream, cheddar cheese, salsa

Directions:
To make pico de gallo sauce:
Combine all ingredients specified for the sauce.
Let sit for at least a half hour so flavors will blend. Set aside.
To make pesto:
Put cilantro and garlic in a food processor and process until finely chopped.
With machine on, gradually add olive oil. Season and blend in cheese. Set aside.
To make filling:
Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat.
Cook past translucent stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on personal taste.
Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
When almost at al-dente stage, add sliced mushrooms.
Continue cooking for about one minute.
The remaining pesto can be refrigerated or frozen for future use.
Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
Top with condiments, to taste, then roll up tortillas.
Three tortillas make one very generous portion.
Chocolate Caramel Layer Bars


Ingredients:
butter, margarine, evaporated milk

Directions:
Heat oven to 350 degrees F.  Grease 13" x 9" pan.  In large bowl, combine cake mix, butter and 2/3 cup of the milk.  Mix well.  Spread half of batter (about 2 cups] in greased pan.  Bake at 350 degrees for 15 minutes.
Meanwhile, in small saucepan, heat caramels with remaining 1/3 cup milk over low heat until melted, stirring constantly.
Remove pan from oven, sprinkle with 1 cup of the candy-coated baking bits.  Drizzle with caramel mixture.  Drop remaining batter by heaping teaspoonfuls over caramel mixture.  Sprinkle with remaining 2/3 cup of candy-coated baking bits.
Return to oven, bake at 350 degrees F for an additional 20-24 minutes or until center is set.  Cool 1 hour or until completely cooled.  Cut into bars.
Spiced Matzalan Meatballs


Ingredients:
lean ground lamb, salt, onion, ground cumin, ground allspice, cayenne pepper, fresh coriander

Directions:
Put everything into a food processor and whizz until well blended.
Using wet hands, shape the mixture into 20 meatballs and cook over hot coals or a non stick frying pan for about 10 minutes, turning frequently until well browned.
Serve in warmed flour tortillas, pitta or flatbreads with natural yogurt and lettuce leaves.
Lemon Custard Cake


Ingredients:
instant lemon pudding, milk, sour cream, cherry pie filling

Directions:
Tear angel food cake into bite-size pieces and place in a 13x9-inch pan.
Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes.
Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.
Scallops and Bacon Dijon,  Red Lion Inn Style


Ingredients:
scallops, white wine, Dijon mustard, salt, fresh ground pepper, bacon

Directions:
Clean scallops and pat dry.
Mix together wine, mustard, salt and pepper, add the scallops and coat with the mixture. Marinate for 1 hour in a covered container in the fridge.
Preheat the oven to 250 F (130 C].
Place the bacon slices on a baking sheet in a single layer and cook for 10 minutes or until soft, drain on paper towels and then cut each slice in half crosswise.
Increase the oven temperature to 350 F (180 C ] , drain the scallops and wraps a bacon strip around each one, fastening with a toothpick.
Place the scallops in the baking tray and bake 8-10 minutes, basting with the juice they release.
Serve immediately once cooked.
Dried Beef Cheese Ball
Category: appetizers-and-snacks
By Kristi Demanette

This recipe is our family's holiday favorite. Grandma usually doubles the recipe, otherwise it won't last long!  It can be rolled in ground nuts, bacon bits, or left plain.

Ingredients:
8 ounces cream cheese
3 ounces dried beef
2  green onions, chopped
¼ teaspoon onion salt
1 ¼ teaspoons monosodium glutamate (MSG)
1 tablespoon Worcestershire sauce

Directions:
In a medium bowl, combine cream cheese, dried beef, and chopped onions. Mix well, then season with onion salt, monosodium glutamate, and Worcestershire sauce.  Form into a ball, and refrigerate.

Prep time: 5 mins
Total time: 35 mins
Yields: 1 tennis-sized ball

Calories: 95.9
Fat: 8.1 g
Saturated fat: 5.1 g
Carbohydrates: 1.4 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 4.4 g
Cholesterol: 31.7 mg
Sodium: 428.9 mg
Simple Tomato Herb Salad


Ingredients:
tomatoes, cucumbers, chives, parsley, mint, olive oil, lemon juice

Directions:
Mix all ingredients together and chill for an hour., Adjust salt and pepper to taste just before serving.
Whole Wheat Lasagna


Ingredients:
ground beef, garlic clove, parsley flakes, basil, salt, tomatoes, tomato paste, cottage cheese, eggs, salt, pepper, parsley flakes, parmesan cheese, mozzarella cheese

Directions:
Brown meat slowly; add next 6 ingredients to meat and simmer uncovered about 30 minutes.
Cook lasagna noodles about 6 minutes.
Combine cottage cheese with next five ingredients.
Place 1/2 noodles in 13x9x2 inch baking dish; spread 1/2 cheese mixture over noodles, add 1/2 mozzarella cheese and 1/2 meat mixture.
Repeat layers.
Bake at 375 degrees for 30 minutes.
Baked Beans, Cheddar and Pickle Sandwich


Ingredients:
extra-sharp cheddar cheese, vegetarian baked beans, kosher dill pickle

Directions:
Toast the bread, as desired.
Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
NOTES:
MUST use a seriously sharp cheese!
I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
I eat this with cold or warm beans, but always solid cheese.
Three Sisters Soup
Category: soups-stews-and-chili
By THE HOOVE

The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.

Ingredients:
2 cups canned white or yellow hominy, drained
2 cups fresh green beans, trimmed and snapped
2 cups peeled and cubed butternut squash
1 ½ cups diced peeled potatoes
5 cups water
1 ½ tablespoons chicken bouillon granules
2 tablespoons butter, melted
2 tablespoons all-purpose flour
¼ teaspoon pepper

Directions:
Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

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

Calories: 149.5
Fat: 4.7 g
Saturated fat: 2.6 g
Carbohydrates: 25 g
Sugars: 3.1 g
Dietary fiber: 4.5 g
Protein: 3.3 g
Cholesterol: 10.4 mg
Sodium: 436.3 mg
Banana Bread


Ingredients:
granulated sugar, shortening, margarine, bananas, eggs, flour, salt, baking soda, cinnamon, clove, nutmeg, walnuts

Directions:
Mix together flour, salt, soda and spices, set aside., Place 4-5 bananas and 3 eggs in blender, blend thoroughly., Place remaining bananas and eggs in blender, blend thoroughly., Cream sugar and shortening, blend in banana and egg mixture., Mix in flour, but do not overmix., Bake in greased bread tins., A bundt pan also works nicely but will not hold entire recipe., Bake at 350 degrees for 50 minutes, or until bread tests done.
Kickn' Ketchup


Ingredients:
"ketchup"

Directions:
Combine all ingredients in a bowl and stir well., Store in an air tight container in the refrigerator for up to 2 days.
Pantry Pizza Crust


Ingredients:
flour, baking powder, salt, milk

Directions:
Preheat oven to 425.
Mix all ingredients until it comes away from the sides of the bowl.
Flour your hands and knead 10 times in the bowl.
Flour a flat surface such as a counter or large cutting board and roll out dough into a free form shape about the size and shape of your cookie sheet.
Transfer dough to cookie sheet and press out more if needed.  (This is meant to be quick and easy, so don't worry about it looking perfect :]].
Bake for 5 minutes.
Remove from oven and add sauce, cheese and toppings of your choice.
Return to oven and bake for 10 more minutes.  (Check after about 8].
Cut and enjoy.
Champagne Mangoes


Ingredients:
mangoes, frozen raspberries

Directions:
Chill champagne glasses.
Peel and slice mangoes and chill.
Partially thaw raspberries.
Place slices of mango topped with whole raspberries in bottom of glass and fill with champagne. Serve immediately.  Cook times are chill times.
Strawberry Swirl Cake


Ingredients:
water, strawberry gelatin, sour cream, powdered sugar, Cool Whip Topping, strawberries

Directions:
Preheat oven to 350°F
Grease two 8 or 9 inch round cake pans; set aside.
Prepare cake batter as directed on package.
Pour half of the batter into medium bowl.
Add dry gelatin mix; stir until well blended.
Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
Lightly swirl batters together using a teaspoon. (Do not overswirl.]
Bake 30 minutes.
Cool 30 minutes in pans. Remove to wire racks; cool completely.
Mix sour cream and powdered sugar in medium bowl until well blended.
Gently stir in whipped topping.
Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
Top with 1 cup of the strawberries and remaining cake layer.
Spread top and side of cake with remaining whipped topping mixture.
Top with remaining 1/2 cup strawberries just before serving.
Store leftover cake in refrigerator.
Date Paste - W30


Ingredients:
dates, water

Directions:
Squash your dates into a 2 cup (500ml] container. The healthy foodie uses a beautiful cut glass jar in her recipe. I didn't have one of those, so I crammed those puppies into a grocery-store tupperware knockoff. Pour the water over all. Cover with the airtight cover. Let sit overnight , or at least 12 hours.
Wake up, have a coffee, walk the dog - then -- Place all ingredients in your handy-dandy Thermomix.  If you don't have a Thermomix, stop and cry for a moment, then get out your blender or food processor. The recipe will still work - you just won't be as cool as you could be.
If you're using the Tmix, mix 1 minute/speed 4.5. Scrape down. Mix for 1 minute/speed 5.5. Scrape down. Repeat as necessary. It took me 3 minutes in all. Resist the urge to crank the speed up to 8 or 9 - the high speed just flings dates everywhere. If you're using the blender or food processor you'll want to mix and scrape until you have a smooth paste - probably 5-8 minutes.
Cowboy Coffee Cake


Ingredients:
flour, salt, brown sugar, shortening, baking powder, baking soda, cinnamon, nutmeg, eggs, cinnamon

Directions:
Combine flour, sugar, salt& shortening- mix until crumbly., Reserve 1/2 cup of crumbs., To remaining crumbs add baking powder, soda& spices- mix thoroughly., Add milk& eggs- mix well., Pour into 2 greased& floured 8x8x2" baking pans., Sprinkle with reserved crumbs, nuts& cinnamon to taste., Bake at 375 for 25-30 minutes.
Olive Salsa - if You Love Tangy...


Ingredients:
plum tomatoes, onion, lime juice, pepper, ground cumin, cilantro

Directions:
Preparation:, Combine all ingredients., Yield., Makes 2 cups., Serve with tortilla chips.
Swiss Sunday Bread
Category: breakfast-and-brunch
By TinaJ

This is a traditional bread enjoyed in Switzerland on Sundays for breakfast.

Ingredients:
3 ½ cups all-purpose flour
1 ½ teaspoons salt
2 teaspoons active dry yeast
2 teaspoons white sugar
1  egg
1  egg white
¼ cup warm milk
water as needed
¾ stick unsalted butter, melted
1  egg, lightly beaten

Directions:
Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole. Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes. Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Brush bread with beaten egg using a pastry brush. Bake in the preheated oven on the middle rack until golden, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 202.5
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 29.1 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 42.9 mg
Sodium: 309.9 mg