xiaoxl/recipe_data huggingface dataset:
Nuwave Oven Roasted Peppers Nuwave/Flavorwave Ovens


Ingredients:
"sweet bell peppers"

Directions:
Wash, core and halve peppers
Remove pepper seeds and pith
Arrange pepper halves in shallow baking pan skin side up, quartering pepper(s] if necessary to fit one layer in pan
Lightly brush or spray oil on skin side of pepper halves, for easier pepper skin removal after roasting
Place baking pan on 4” rack
Cook on High power 15 minutes
(Pepper skins should blister and blacken in spots]
Remove NuWave cover; use tongs to rearrange peppers skin side up in pan as necessary to ensure even roasting
Re-cover and cook on High power additional 10 minutes or until pepper skins are fairly evenly roasted
Leave peppers in pan in covered NuWave Oven about 30 minutes or until cool enough to handle (This step steams the peppers, completing the cooking process. Alternatively, using tongs immediately transfer roasted peppers to bowl and cover bowl with plastic wrap until cool enough to handle]
Lay peppers on cutting board and slip off skins, scraping off any remaining skin with paring knife (Pepper skins remove easier while still warm, rather than chilled]
Leave peppers halved, quartered or slice in strips to use as desired
To freeze prepared peppers after skin removal, wrap cooled portions in plastic wrap, or separate layers with wax paper Place portions in a quart-size freezer bag or other freezer container
Label bag or container and freeze.
Guacamole for One


Ingredients:
avocado, roma tomato, onion, lime, juice of, sea salt

Directions:
Coarsely chop the tomato and drain.
Half the avocado.
Remove pit (hold the half of avocado with the pit in one hand, firmly but gently smack a chef's knife into the pit until the knife sinks about half inch into the middle of the pit, twist the knife and the pit back and forth to loosen the pit and remove].
Score the flesh of the avocado with the tip of the knife.
Scoope out the flesh with a spoon into a small bowl.
Mash the avocado with a fork, leaving some chunks.
Fold in tomato, onion, lime juice and salt.
At this point, I usually watch my husband inhale the "guac" with some authentic chips from the local Mexican market.
Note:  If you are going to put the "guac" into the refrigerator, save the pit and put it in with the "guac" to help preserve the avocado.
Flavorful Mahi Mahi Sheet Pan Dinner
Category: seafood
By FrackFamily5 CA—>CT

This is a quick way to get the dinner on the table. Serve the fish over rice.

Ingredients:
1  serving olive oil cooking spray
1 (10 ounce) bag fresh green beans, trimmed
1 tablespoon olive oil
1 teaspoon seasoned salt
4 (4 ounce) fillets mahi mahi fillets
2 tablespoons salted butter, melted
2 tablespoons lemon juice
3 cloves garlic, minced
1 (10 ounce) can diced tomatoes and green chiles, drained
1  onion, chopped
1 pinch salt and ground black pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray a large sheet pan with cooking spray. Mix green beans, olive oil, and seasoned salt together in a large bowl. Coat thoroughly. Place on one quarter of the sheet pan. Bake in the preheated oven for 10 minutes. While beans are baking, pat mahi mahi dry with a paper towel. Combine butter, lemon juice, and garlic in a small mixing bowl. Toss green beans. Spray the empty side of the pan. Add tomatoes and onion; toss well. Place mahi mahi on top and brush with the lemon-garlic mixture. Season fish and tomatoes with salt and pepper. Continue baking until fish flakes easily with a fork, about 25 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 226.3
Fat: 10.2 g
Saturated fat: 4.4 g
Carbohydrates: 11.8 g
Sugars: 2.4 g
Dietary fiber: 3.7 g
Protein: 23 g
Cholesterol: 97.3 mg
Sodium: 694.2 mg
Fiber One Fruit Smoothies


Ingredients:
fresh strawberries, raspberries, skim milk, banana

Directions:
In blender place all ingredients, cover and blend on high 10 seconds., Stop blender, scrape down sides then blend until smooth., Serve immediately.
Menudo
Category: soups-stews-and-chili
By ksalinas

This dish depends on how much of each ingredient you put in it. It just depends on how much you wish to make. This dish takes a while to prepare and to cook but it is worth it. The spices are always according to how hot or spicy you like your food. It tastes better on the second day. If you want to make more, increase the ingredients. If you want less, decrease the ingredients. I learned this on my own and my husband, who is Mexican, loves it. It will please the most avid Mexican food lover.

Ingredients:
2 pounds beef tripe
2  onions, chopped
4 (15 ounce) cans white hominy
¼ teaspoon chili powder
salt and pepper to taste

Directions:
In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 45 minutes to one hour to incorporate the flavors. Serve with fresh onions, corn tortillas and lemon if desired.

Yields: 6 to 8 servings

Calories: 295.9
Fat: 6.9 g
Saturated fat: 2 g
Carbohydrates: 37.2 g
Sugars: 5.7 g
Dietary fiber: 6.6 g
Protein: 19.6 g
Cholesterol: 158.3 mg
Sodium: 632 mg
Easy Italian Pasta Salad


Ingredients:
pasta, carrot, cucumber, celery, broccoli, parmesan cheese

Directions:
cook pasta according to package.
mix with your fresh chopped vegetables.
Pour dressing over and lightly mix until dressing is completely mixed in with pasta and veggies.
chill the night before serving or at least and hour before serving.
Also before serving can sprinkle Parmesan cheese over top and for a cruchy taste can add croutons. or for those who crave meat add bacon bits.Make sure the dressing you are using is oil based.
Wonderful Chicken Marinade


Ingredients:
honey, garlic, soy sauce, cider vinegar, black pepper

Directions:
Mix all ingredients in a blender; pour over chicken pieces.
Let marinate in the fridge overnight.
Grill or oven-bake the chicken.
To grill; remove the chicken from marinade, let the marinade drip off; grill until chicken is cooked.
To bake in oven; remove chicken from marinade.
Place the chicken in a baking dish.
Bake for 40 minutes, or until chicken is done.
Gluten-Free Chicken and Sausage Gumbo
Category: soups-stews-and-chili
By Matt

I modified my mother's chicken and sausage gumbo recipe to make it gluten-free. Good gumbo is hard to find for my friend with a wheat allergy. The wheat flour roux is the key ingredient for any gumbo. After experimenting with a few gluten-free alternatives, I find that a light brown millet flour roux thickens the gumbo and gives an excellent taste nearly equal to wheat flour. Most people won't notice the difference.

Ingredients:
1 (3 pound) whole chicken, or more to taste
6 cups water, or more as needed
1 cup millet flour
¾ cup vegetable oil
1  white onion, chopped
1  green bell pepper, chopped
3 cloves garlic, chopped
1 pound andouille sausage, cut into bite-size pieces
3 stalks celery, chopped
½ cup chopped green onion
3  bay leaves
2 teaspoons salt
¼ teaspoon dried thyme
¼ teaspoon cayenne pepper
1 tablespoon file powder

Directions:
Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot. Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes. Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock. Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour. Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes. Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

Prep time: 20 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 40 mins
Yields: 12 servings

Calories: 438.3
Fat: 33.3 g
Saturated fat: 7.7 g
Carbohydrates: 12.2 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 22 g
Cholesterol: 71.7 mg
Sodium: 788.3 mg
Buttery Baked Lamb Chops


Ingredients:
lamb loin chops, Worcestershire sauce, lemon juice, butter

Directions:
Preheat oven to 375 degrees.
Poke holes all over the lamb chops in a baking dish.
Now sprinkle each chop with 1 teaspoons of the Worcestershire sauce and 1 teaspoons of the lemon juice.
Top each chop with a teaspoon of butter.
Bake for 15-20 minutes for pink meat.  Cook longer if you prefer well done meat.
Peanut Butter Cupcakes


Ingredients:
all-purpose flour, baking powder, salt, peanut butter, vegetable shortening, sugar, eggs, vanilla extract, milk

Directions:
Preheat oven to 350 degrees F.
Line eighteen 2 1/2-inch muffin cups with paper baking liners.
In bowl, combine flour, baking powder and salt.
In large bowl, with mixer at medium speed, beat peanut butter and shortening until combined.
Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula.
Divide batter evenly among cups.
Bake until toothpick inserted in center of cupcake comes out clean, about 18 minutes.
Place 1 piece of chocolate on top of each cupcake; return to oven until chocolate melts, about 1 minute.
With small metal spatula, spread chocolate over tops of cupcakes.
Remove from pans and cool on wire racks.
Tortellini and Cheese


Ingredients:
onions, milk

Directions:
In a large saucepan cook tortellini according to package directions. Place frozen vegetable in colander. Drain the hot pasta over vegetables to thaw; return pasta-vegetable mixture to pan.
Meanwhile, in a small saucepan combine cream cheese and milk; heat and stir until cheese is melted. Heat chicken according to package directions.
Stir cheese sauce into cooked pasta-vegetable mixture. Cook and gently stir until heated through. Spoon into individual serving bowls. Top with chicken.
Baked Beans for Saturday's Supper


Ingredients:
dried navy beans, onions, bacon, salt, dry mustard, dark molasses

Directions:
Cover beans w/ water and soak overnight.
Drain and add all ingredients to covered beanpot/roaster or pressure cooker.
Cover beans with warm water.
Oven Method :
Place bean in a large pan and cover w/ boiling water.  Parboil on medium stovetop heat 20-25 minutes. Drain.
Place bean in a roaster/bean pot and bake  the beans covered at 325F for 5+ hours then uncovered for 1-2.
Occasionally add more hot/boiling water as needed.
Pressure Cooker method:  When you add water to cooker, make sure it is under half full.
Following your pressure cooker instructions, cook for 45 min at 5 lbs pressure or gauge gently rocking.
Transfer beans into a bean pot or small roasting pan and bake uncovered until beans are browned and tender (1-2 hrs at 325F degrees].
Add more hot boiling water as needed.
Chipotle Chicken Stuffed Peppers


Ingredients:
"cream cheese"

Directions:
Preheat oven to 375 degrees F. In large bowl, mix together cream cheese, diced Chipotle Gouda and Chipotle Chicken.
On a clean flat work surface, stuff jalapeño peppers with cream cheese mixture. Distribute the shredded Chipotle Gouda evenly over the tops of stuffed jalapeño peppers. Wrap a strip of Bacon around each jalapeño pepper.
Spray baking sheet with nonstick cooking spray and place jalapeños on baking sheet. Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.
Mashed Potato Casserole (Perunasoselaatikko)


Ingredients:
potato, water, salt, butter, milk, sugar, egg, nutmeg

Directions:
Peel potatoes.
Boil them in salted water until soft. Mash them.
Add milk and butter.
Beat soft. Add eggs one at the time, beating.
Add sugar and nutmeg.
Pour into buttered casserole pot. (Sprinkle bread crumbs and little butter cubes on top.] Bake in 200 C oven for  30 - 40  minutes.
Cauliflower and Brussels Sprouts Salad W/Mustard-Caper Butter


Ingredients:
garlic cloves, sea salt, unsalted butter, Dijon mustard, capers, lemon, zest of, fresh marjoram, black pepper, Brussels sprout, cauliflower, cauliflower

Directions:
To make the mustard-caper butter, pound the garlic with a half-teaspoon salt in a mortar until smooth. Stir the garlic into the butter with the mustard, capers, lemon zest and marjoram. Season to taste with pepper. (The butter can be made a day ahead and refrigerated. Bring to room temperature before serving.].
Trim the base off the Brussels sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower into bite-sized pieces.
Bring a large pot of water to a boil and add salt. Add the Brussels sprouts and cook for 3 minutes. Then add the other vegetables and continue to cook until tender, about 5 minutes.
Drain, shake off any excess water, then toss with the mustard-caper butter. Taste for salt, season with pepper and toss again.
Roasted Sweet Potatoes With Cinnamon Pecan Crunch


Ingredients:
brown sugar, salt, sweet potatoes, dried cranberries, butter, flour, pecans

Directions:
Preheat oven to 400°F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes.
Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
Fish, Coconut and Coriander Stew


Ingredients:
shallots, lemongrass, ginger, green chilies, light coconut milk, cod fish fillets, kaffir lime leaves, coriander leaves

Directions:
Place the peanut oil in a pan and heat.
Add the shallots, Lemongrass, ginger, chili and cook for 3 minutes
Add the coconut milk and chicken stock and bring to the boil.
Add the fish and shredded kaffir lime leaves (if using] and simmer uncovered, for 10 minutes, or until the fish is cooked.
Turn the fish over once during cooking.  Remove the fish from the pan and keep warm.
Rapidly boil the cooking liquid for 5 minutes, or until reduced by half.
Spoon over the fish and serve scattered with the coriander leaves.
Cranberry Thanksgiving Bread


Ingredients:
flour, sugar, baking powder, salt, baking soda, butter, egg, raisins, fresh cranberries

Directions:
Sift flour, sugar, baking powder, salt, baking soda together.
Cut in 1/4 cup butter until mixture is crumbly.
Add egg, orange peel, and orange juice and mix until mixture is evenly moist.
Fold in raisins and cranberries.
Spoon into a greased 9 x 5 x 3 loaf pan.
Bake at 350°F for 1 hour and 10 minutes or until toothpick in center comes out clean.
Cool out of pan on a wire rack. keep stored in aluminum foil.
Roast Beef Sandwich


Ingredients:
roast beef, tomatoes, red onion, Dijon mustard, mayonnaise, eggs, pepper

Directions:
Spread mayonnaise on both top and bottom half of the ciabatta bread., Place salad on the bottom half., Place roast beef on top of the salad., Spread mustard on the roast beef., Place tomato, pepper and read onion on top of the mustard., The two fried eggs goes on top., Serve with plain potato chips.
Champagne Shrimp and Pasta


Ingredients:
angel hair pasta, extra virgin olive oil, fresh mushrooms, medium shrimp, salt, shallots, plum tomatoes, heavy cream, fresh parsley, dried parsley, garlic clove, capers, parmesan cheese

Directions:
Bring large pot of lightly salted water to boil. Cook pasta in boiling water 6-8 minutes or until al dente. Drain.
While the pasta is cooking, heat olive oil over medium high heat in a large frying pan.
Cook and stir mushrooms in oil until tender. Remove from pan and set aside.
Combine shrimp, champagne and salt in frying pan, and cook over high heat. When liquid begins to boil, remove shrimp from pan.( just when shrimp begin to turn pink, you don't want to over cook them].
Add shallots, garlic and tomatoes to champagne, boil until liquid is reduced to about a 1/2 cup, 6-8 minutes (unless you have used more wine than recipe calls for].
Stir in 3/4 cup of heavy cream and boil until slightly thick.
Add shrimp, mushrooms and capers to sauce and heat through. Adjust seasonings to taste.
Toss hot cooked pasta with remaining 1/2 cup of cream and parsley.
Serve shrimp with sauce over pasta and top with fresh grated parmesan cheese.
Oat Cake With Coconut Topping (Low Fat)


Ingredients:
all-purpose flour, low-fat milk, oatmeal, all-purpose flour, baking powder, ground cinnamon, salt, sugar, margarine, unsweetened applesauce, vanilla extract, egg, dark brown sugar, margarine, oatmeal, walnuts

Directions:
Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
Preheat oven to 350-degrees.
Bring milk to a simmer in a small saucepan.
Stir in 1/4 cup oatmeal.  Bring to a boil, and remove from heat.
Spoon mixture into a small bowl; let cool.
Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended.
Add applesuace, vanilla, and egg; beat until blended.
Add flour mixture and oatmeal mixture; beat until well blended.
Pour batter into prepared pan.
Bake 25 minutes or until wooden pick inserted into center comes out clean.  Remove from oven; set aside on a wire rack.
Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds.
Stir in 1/4 cup oatmeal, walnuts, and coconut; cook 30 seconds.
Spread over cake; broil 2 minutes or until lightly browned.
Let cool on wire rack.
Healthy Black Bean Soup With Turkey Sausage


Ingredients:
turkey sausage, red bell pepper, chicken broth, black beans, tomatoes, red onion, garlic clove, chipotle pepper, cumin, salt, pepper

Directions:
Spray a soup pan with cooking spray and bring up to medium high heat.   Add onions and cook for about 2 minutes. Add the sausage and cook for another two minutes.    Add the bell pepper and garlic. Cook an additional 2 minutes.
Add the broth, cumin, and tomatoes.   Bring to a boil.    Reduce the heat to a simmer and add chipotle and beans.    Cook covered for about 10 minutes.
Season to taste with salt and pepper.
Serve with a sprinkle of Cilantro or some fat free sour cream.
**Variation Idea:   I have tried this as a smooth soup -- brown off the turkey in a separate pan, following all of the other directions up until the point the beans are added.    I use a hand held blender to blend up the soup.    Afterwards I add the turkey and some additional beans to give a little texture.
Barbeque Rib Brine
Category: side-dish
By Swen

This brine helps turn ribs into a great family meal. The recipe makes enough to brine 20 racks.

Ingredients:
2 gallons water
2 cups brown sugar
1 cup pork seasoning (such as Fraboni's® Porketta®)
1 cup garlic powder
1 cup onion powder
4 ounces pink speed-cure salt

Directions:
Put water into a large pot; add brown sugar, pork seasoning, garlic powder, onion powder, and curing salt. Bring the mixture to a boil, reduce heat to low, and cook and stir until the seasonings are completely dissolved, 20 to 30 minutes. Cool brine completely before adding meat.

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

Calories: 70.9
Fat: 0.2 g
Carbohydrates: 17.1 g
Sugars: 11.7 g
Dietary fiber: 0.8 g
Protein: 1.3 g
Sodium: 2928.4 mg
Irish Stew
Category: soups-stews-and-chili
By Ita

Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!

Ingredients:
1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
½ teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2  carrots, peeled and cut into large chunks
1  parsnip, peeled and cut into large chunks  (Optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary  (Optional)
1 cup coarsely chopped leeks
1 tablespoon chopped fresh parsley for garnish

Directions:
Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper. Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low.  Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet. Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Prep time: 15 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 608.5
Fat: 35.1 g
Saturated fat: 14.4 g
Carbohydrates: 43.4 g
Sugars: 5.3 g
Dietary fiber: 6.7 g
Protein: 29.8 g
Cholesterol: 108.9 mg
Sodium: 325.2 mg
Baked Popcorn Shrimp


Ingredients:
egg, parmesan cheese, cayenne pepper, medium shrimp

Directions:
Preheat oven to 350 degrees.
In a small bowl, whisk together the egg and half-and-half.
In a separate small bowl, combine the bread crumbs, cheese and pepper.
Dip each shrimp in egg mixture and then coat with bread crumb mixture.
Place on a foil-lined baking sheet.
Discard leftover egg mixture and bread crumb mixture.
Bake shrimp for 7 to 9 minutes or until shrimp are pink and no longer translucent.
Jack Frost


Ingredients:
character(0]

Directions:
"Combine all the ingredients over ice in a glass."
Crunchy Parmesan Chicken Tenders


Ingredients:
extra virgin olive oil, extra virgin olive oil, buttermilk, garlic cloves, salt, fresh ground black pepper, parmesan cheese

Directions:
Preheat the oven to 500 degrees F.
Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 14-18 minutes.
Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.