xiaoxl/recipe_data huggingface dataset:
Vegan Agave Cornbread Muffins
Category: bread
By smiithh

This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup.

Ingredients:
½ cup cornmeal
½ cup whole-wheat pastry flour
½ teaspoon baking soda
½ teaspoon salt
½ cup applesauce
½ cup soy milk
¼ cup agave nectar
2 tablespoons canola oil

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 muffins

Calories: 176.7
Fat: 5.4 g
Saturated fat: 0.4 g
Carbohydrates: 31 g
Sugars: 13.1 g
Dietary fiber: 2.8 g
Protein: 2.5 g
Sodium: 310.2 mg
Pearl Couscous Salad
Category: salad
By Susan

This is a take-off of a pricey deli salad that my family loves. Using ingredients at home, it is much more affordable so we can enjoy it more often. Store salad in the fridge, covered, for up to a week.

Ingredients:
5 tablespoons olive oil, divided
2 cups pearl (Israeli) couscous
2 ½ cups water
½ cup French lentils
water to cover
2  Roma (plum) tomatoes, diced
1 small cucumber, seeded and diced
1  red bell pepper, diced
½ cup dried cranberries
½ cup golden raisins
⅓ cup diced red onion
¼ cup 1/2-inch slices of fresh chives  (Optional)
2 tablespoons chopped flat-leaf parsley, or more to taste
1  green onion, thinly sliced
1 teaspoon ground sumac  (Optional)
¼ cup olive oil
2  lemons, juiced
2 tablespoons honey, or more to taste
salt and ground black pepper to taste

Directions:
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat. Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous. Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture. Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.

Prep time: 20 mins
Cook time: 30 mins
Total time: 8 hrs 50 mins
Yields: 6 servings

Calories: 560.3
Fat: 21 g
Saturated fat: 2.9 g
Carbohydrates: 82.2 g
Sugars: 22 g
Dietary fiber: 9.9 g
Protein: 12.7 g
Sodium: 42.8 mg
Turtle Pumpkin Pie


Ingredients:
graham cracker pie crust, pecan pieces, pecan pieces, milk, instant vanilla pudding, canned pumpkin, ground cinnamon, ground nutmeg

Directions:
Pour 1/4 cup carmel topping into crust and sprinkle with 1/2 cup of pecans.
Beat milk, dry pudding mixes, pumpkin and spices with wisk until blended.
Stir in 1 1/2 cup whipped topping and spread into crust.
Top with remaining whipped topping.
Refrigerate 1 hour.
Just before serving top with 2 tbs. pecans and drizzle remaining carmel with fork.
Easy and Savory Boiled Potatoes


Ingredients:
potatoes, chicken broth, olive oil

Directions:
Peel potatoes and cube into large chunks.
Pour chicken broth over potatoes.  If not completely covered, then add water until all potatoes are submerged.
Boil on medium heat until tender, about 30-40 minutes.
If you need to speed up the process, can boil covered for the last 10 minutes.
Drain.
Return potatoes to pot with flame off and let sit for a minute or two so any remaining water on potatoes can evaporate.
Can enjoy as is, or pour olive oil over potatoes to make more moist.
Enjoy!
Angel Food Frosting


Ingredients:
powdered sugar, fresh strawberries

Directions:
"Mix together and spread on cooled angel food cake. Garnish with fresh strawberries.  Can also substitute raspberries and raspberry yogurt."
Sour Cream Chicken Enchiladas
Category: world-cuisine
By Brenda

Shredded chicken, fresh cilantro, green chile salsa and jalapeno salsa flavor these sour cream enchiladas. They are very easy to make, and are for lunch the next day. They are somewhat spicy-hot and full of cilantro.

Ingredients:
1 bunch cilantro
1 cup sour cream
2 (7 ounce) cans jalapeno salsa
2 (7 ounce) cans prepared green chile salsa
2  skinless, boneless chicken breast halves, cooked and shredded
1  onion
12 (6 inch) flour tortillas
2 cups shredded Cheddar cheese

Directions:
To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside. To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well. Preheat oven to 350 degrees F (175 degrees C). Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese. Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 enchiladas

Calories: 265.2
Fat: 13.3 g
Saturated fat: 7.2 g
Carbohydrates: 22.8 g
Sugars: 3.3 g
Dietary fiber: 2.4 g
Protein: 13.1 g
Cholesterol: 40.4 mg
Sodium: 663.7 mg
Peanut Tikki


Ingredients:
roasted peanuts, channa dal, potatoes, onions, green chilies, lemon juice, coriander leaves, salt

Directions:
Grind the roasted peanut and chana dal to a coarse mixture.
Add the boiled potatoes to the ground mixture, add onions, green chilies, coriander leaves, flour, lemon juice, chopped spinach and bread crumbs mix well.
Shape the mixture into balls, flatten them and then fry them in a medium hot oil till crisp and golden brown. Serve hot.
Spiced Tomato Soup
Category: soups-stews-and-chili
By blancdeblanc

Spice up regular tomato soup with cumin, ginger, cinnamon, and coconut milk.

Ingredients:
2 tablespoons olive oil
¼ cup minced onion
1 teaspoon ground cumin
1 teaspoon ground ginger
¼ teaspoon ground cinnamon
1 (10.75 ounce) can  condensed tomato soup
1 (13.5 ounce) can light coconut milk
1 (14.5 ounce) can diced tomatoes

Directions:
Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds. Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.

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

Calories: 223.9
Fat: 15.9 g
Saturated fat: 6.2 g
Carbohydrates: 16.4 g
Sugars: 8.9 g
Dietary fiber: 2.1 g
Protein: 3.1 g
Sodium: 574.5 mg
Vegetable Dip


Ingredients:
mayonnaise, sour cream, green peppers, red bell peppers

Directions:
"Combine mayonnaise, sour cream, and the pkgd. dressing mix. Stir in the peppers. Cover and refrigerate for 2 hours before serving."
Instant Pot® Indian Chicken Curry
Category: world-cuisine
By Fioa

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

Ingredients:
3 tablespoons butter
1  yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 ½ tablespoons ground coriander
¾ tablespoon Indian chili powder
1 ½ teaspoons salt
1 teaspoon garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground black pepper
¼ teaspoon cumin
1  bay leaf

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 159.6
Fat: 7.9 g
Saturated fat: 4.2 g
Carbohydrates: 6.4 g
Sugars: 1.9 g
Dietary fiber: 2.2 g
Protein: 15.8 g
Cholesterol: 54.3 mg
Sodium: 694.6 mg
Grilled Pineapple
Category: desserts
By GREEGI

These are SO easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. They can help with patience while the rest of the grilled feast comes together, but be warned, they go quickly!

Ingredients:
1  fresh pineapple - peeled, cored and cut into 1 inch rings
¼ teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
salt to taste

Directions:
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 servings

Calories: 45.6
Fat: 2.9 g
Saturated fat: 1.8 g
Carbohydrates: 5.3 g
Sugars: 4 g
Dietary fiber: 0.6 g
Protein: 0.2 g
Cholesterol: 7.6 mg
Sodium: 23.1 mg
Instant Pot® Quick and Easy Spaghetti Sauce
Category: side-dish
By Fioa

This rich and tasty homemade spaghetti sauce is made with fresh tomatoes! Just what you need for any pasta dish, and so quick and easy to make in the Instant Pot®.

Ingredients:
2 tablespoons olive oil
2  yellow onions, chopped
2 cloves garlic, minced
1  carrot, chopped
1  celery stalk, chopped
3 pounds plum tomatoes
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon sea salt
1 teaspoon dried basil
½ teaspoon ground black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and stir in onions and garlic; cook until soft and translucent, about 5 minutes. Add carrot, celery, and tomatoes; cook until tender, about 4 minutes. Season with oregano, Italian seasoning, salt, basil, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Blend with an immersion blender to desired consistency.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 124.9
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 18.8 g
Sugars: 10.2 g
Dietary fiber: 5.2 g
Protein: 3.4 g
Sodium: 351.5 mg
Nat's (pass the napkins) chicken drumsticks


Ingredients:
chicken drumsticks, milk, cornstarch, ketchup, red wine vinegar, brown sugar, Worcestershire sauce, onion, garlic, fresh ginger, dried red pepper flakes

Directions:
In a bowl, mix marinade ingredients.
Place drumsticks in a shallow pan, pour marinade evenly, over the chicken.
Refrigirate for 30 minutes.
Preheat oven to 400 degrees F.
Remove chicken from marinade (keep marinade], and place chicken on a foiled lined baking pan.
Bake chicken for 30- 45 minutes (depending on size of drumsticks].
Take reserved marinade, and pour into medium saucepan.
Whisk in Milk and cornstarch, bring to a boil.
Simmer, uncovered for about 10 minutes.
Durin the last 15 minutes of baking, brush drumsticks with the sauce.
Keep remaining sauce for dipping!
Enjoy!
If you want to BBQ these, do so on medium heat and cook 45 minutes to 1 hour.
Cocoa Café Olé


Ingredients:
sugar, powdered instant coffee, ground cinnamon, milk

Directions:
Combine sugar, cocoa, instant coffee and cinnamon in large saucepan.
Gradually stir in milk; heat stirring occasionally, to serving temperature.
Pour into mug or cup.
Serve immediately.
Savoury Filo Fingers


Ingredients:
cream cheese, butter, phyllo pastry, poppy seeds

Directions:
Preheat oven to 220°C.
Cut savoury cream cheese into 12 wedges and then roll each into a log shape.
Working with one piece of filo at a time (keep rest covered to prevent drying out] brush with butter and then place a cheese log on the short side and foll up into a cigar shape, folding in the edges to enclose the cheese.
Brush with butter and place on a baking tray, proceed and make the other 11.
Sprinkle with seeds of choice and bake at 220C to 8 to 10 minutes or until golden.
Serve with a tomato salsa.
Crock Pot Broccoli Cheddar Veggie Chowder


Ingredients:
fresh broccoli florets, celery, carrots, onion, garlic, butter, chicken broth, water, milk, kosher salt, fresh ground black pepper, frozen southern style hash brown potatoes, sharp cheddar cheese, cornstarch, cold water

Directions:
Sautee carrots, celery, onion, and garlic in skillet with butter.
Place all ingredients EXCEPT FOR cornstarch, 2 tbsp cold water, and cheddar cheese into crock pot and stir well.
Cook on high 4 hours or low 8 hours.
Mix corn starch into cold water, and stir into chowder.
Stir in cheddar cheese until completely melted.
Cover and cook on low another 30 minutes.
Carol's Cinnamon Waffles
Category: breakfast-and-brunch
By Carol Castellucci Miller

If you like those cinnamon waffles from the frozen food department of the grocery store, you'll love these! I developed this recipe because I don't care for syrup.  Most waffles need the sweetness of syrup to make them special. These waffles are yummy just as they are; no syrup necessary! Whipped cream and fruit are a great addition if you want to go all out or just add butter and powder sugar to the top. These may brown quicker than standard waffles because of the sugar in them, so test the first one and adjust the time. I have also added 2 tablespoons ground flaxseed; you can't taste a difference. Enjoy!

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
½ cup brown sugar
2 ½ teaspoons ground cinnamon
4 teaspoons baking powder
¼ teaspoon salt
1 ¾ cups milk
½ cup vegetable oil
1 teaspoon vanilla extract
2  egg whites
cooking spray

Directions:
Whisk flour, white sugar, brown sugar, cinnamon, baking powder, and salt together in a bowl until no lumps remain. Pour milk, vegetable oil, and vanilla extract into the flour mixture; stir until just combined. Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the the beaten egg whites into the batter. Preheat a waffle iron and coat with cooking spray. Pour batter onto waffle iron in batches and cook until crisp and golden brown, about 2 minutes; repeat until all batter is used.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 18 small square waffles

Calories: 154.3
Fat: 6.7 g
Saturated fat: 1.1 g
Carbohydrates: 21.1 g
Sugars: 9.9 g
Dietary fiber: 0.5 g
Protein: 2.6 g
Cholesterol: 1.9 mg
Sodium: 158.6 mg
Joel's Jerk Chicken Pineapple Pasta


Ingredients:
olive oil, boneless skinless chicken breast halves, pineapple chunks in juice, brown sugar, ground cinnamon, chili powder, crushed red pepper flakes, salt, ground black pepper, fettuccine

Directions:
Heat olive oil in a skillet over medium heat.  Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes.  Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper.  Reduce heat to low and simmer 15 minutes.
Bring a large pot of lightly salted water to a boil.  Add pasta and cook until al dente, 8 to 10 minutes; drain.  Toss chicken mixture with drained pasta.
Italian Sun-Dried Tomato, Provolone and Pesto Torte


Ingredients:
sun-dried tomatoes, cream cheese, garlic clove, provolone cheese, pesto sauce

Directions:
Bring a small saucepan of water to a boil.  Turn off the heat.  Place sun-dried tomatoes in the water, and cover for 5 minutes.  Drain, and finely chop.
In a medium bowl, mix cream cheese and garlic.
Line a medium bowl or loaf pan with a large piece of dampened cheese cloth.  Layer with 1/3 of the provolone cheese.  Spread with 1/2 of the cream cheese mixture.  Pour in 1/2 of the pesto.  Layer with 1/2 of the sun-dried tomatoes.  Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes.  Top with remaining provolone cheese.
Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil.  Chill in the refrigerator for 3-4 hours.  Remove cheese cloth and invert onto serving platter.
Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
Enjoy!
Pot Sticker or Dumpling Sauce


Ingredients:
ginger, garlic clove, light soy sauce, red wine vinegar, sugar

Directions:
Combine all ingredients., Mix well., Serve with potstickers or dumplings.
Carrot-Pineapple Toss


Ingredients:
seedless raisin, boiling water, pineapple slices, carrots, mayonnaise, lemon juice

Directions:
Place raisins in bowl and cover with boiling water. Let stand for 5 minutes before draining well.
Drain pineapple, reserving juice for another use, and cut into small pieces.
Mix pineapple with raisins and shredded carrot. Cover and chill.
Just before serving, stir in mayonnaise. Sprinkle with lemon juice, if desired.
Terrific Tuna Melt


Ingredients:
solid white tuna packed in water, chive & onion cream cheese, mild cheddar cheese

Directions:
Preheat oven or toaster oven to 400ºF. Mix tuna and cream cheese spread; spread onto bread. Sprinkle with cheese.
Bake 2 to 3 minute or until cheese is melted.
Top with vegetables.
Cochinita Pibil (Mexican Pulled Pork in Annatto Sauce)
Category: world-cuisine
By Chef Gaby Cervello

This cochinita pibil recipe is straight from Mexico. Pork shoulder is cooked in a spicy red annatto sauce, then shredded and served with habanero sauce.

Ingredients:
3 ounces achiote paste
1  white onion, chopped
2 cloves garlic
2 cups orange juice
½ cup lemon juice
¼ cup white vinegar
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon dried Mexican oregano
5 pounds pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon lard
1  red onion, chopped
3  habanero chiles, seeded and sliced
¼ cup lemon juice
¼ cup white vinegar
1 cup lukewarm water
sea salt and ground black pepper to taste
dried oregano

Directions:
Combine achiote paste, white onion, garlic, orange juice, lemon juice, 1/4 cup vinegar, 2 tablespoons salt, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend marinade until smooth. Rub pork with salt and pepper and place in a pressure cooker. Add lard and pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat to High heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low. Cook for 45 minutes from the start of the whistling sound. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter. Prepare the habanero sauce while the meat is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1/2 cup lemon juice, 1/4 cup white vinegar, and warm water. Season with salt, pepper, and dried oregano and mix until everything is well combined. Shred meat with 2 forks and return to the pressure cooker with the cooking juices. Bring to a boil over medium-high heat and cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 421.9
Fat: 25.6 g
Saturated fat: 8.9 g
Carbohydrates: 8.3 g
Sugars: 4.7 g
Dietary fiber: 0.9 g
Protein: 37.6 g
Cholesterol: 122 mg
Sodium: 1333.5 mg
Favorite Fluffy Pancakes


Ingredients:
whole wheat flour, all-purpose flour, sugar, salt, baking powder, eggs, milk

Directions:
Mix dry ingredients in a medium mixing bowl.
Add to the dry ingredients the vegetable oil, milk and egg yolks.  Mix until combined.
In a separate bowl beat egg whites until stiff peaks form. Fold egg whites into pancake batter.  Stir in blueberries or chocolate chips, if desired.
Cook on a lightly greased griddle at 350 degrees.
Caramel Apple French Toast


Ingredients:
brown sugar, butter, light corn syrup, pecans, apples, eggs, milk, vanilla, cinnamon, nutmeg

Directions:
Combine brown sugar, butter, and corn syrup and cook over medium heat until thickened, stirring constantly.
Pour into 9 x 13 glass baking dish that has been sprayed with Pam first.
Sprinkle with 1 cup chopped pecans.
Place one layer sliced French bread on syrup and pecans (equals 6 slices]. Top each slice of bread with sliced apples.
Combine eggs, milk, and vanilla in blender (or use a stick blender], then pour half and mixture over first layer.
Place second layer of sliced French Bread on top of apples and cover with remaining egg and milk mixture.
Cover with plastic wrap and refrigerate overnight.
Sprinkle with cinnamon and nutmeg and bake uncovered for 60-70 minutes at 350 degrees.
Each person is served one double-layer serving.
It can be served with whipped cream.