xiaoxl/recipe_data huggingface dataset:
Spicy Carrot-Coconut Soup Recipe


Ingredients:
onions, garlic cloves, ginger, cayenne pepper, carrots, tomatoes, vegetable bouillon cubes, water, coconut milk, cilantro, lime

Directions:
Heat oil in pan at medium, add onion, cayenne pepper and garlic. Cook until onion is translucent (taking care not to burn the garlic].
Add chopped carrot and tomato (and ginger, optional] and cook for another 5 or 10 minutes, stirring about every minute.
Add bouillion cubes and water (water should just about immerse the contents of the pan].
Simmer until carrots are tender.
Blend the contents of the pan and return to pan.
Stir in coconut milk and heat through without allowing it to boil.
Serve and add cilantro and lime juice to taste. The lime juice helps mellow out the heat of the cayenne pepper.
3 Roasted Pepper Bow-Tie Pasta


Ingredients:
green pepper, tomato paste, garlic, half-and-half, heavy whipping cream, parmesan cheese, asiago cheese, romano cheese

Directions:
Start by coring and seeding peppers and cutting in half length wise.  Place peppers on a cookie sheet sprayed with cooking oil.  (I use Pam with olive oil].  Place under broiler for 20-30 minutes and until peppers are completely charred.  Place peppers in a Ziploc bag and let them rest to steam the skins.  Peel skins off peppers and cut into ½ “ cubes.  Set aside.  Next, place garlic in medium pot on the stove and warm through.  Do not add oil and watch garlic so it does not burn!  Add heavy cream or half & half,  tomato paste, salt and pepper.  Use a whisk to break up the tomato paste.  The sauce should be a blush color (pink] Warm sauce thoroughly but do not let it boil!  Once sauce it hot pour over cooked farfalle pasta and toss.  Top with freshly grated cheeses (make sure this is good quality cheese!]  Serves
8 people.  **Sauce will be thin but will thicken as it stands!
Garlic Baked Potato
Category: side-dish
By Mama's Cooking 4_3

Almost eliminates the need for butter and sour cream. Very flavorful, crispy on the outside, soft on the inside. Big family favorite.

Ingredients:
4 medium baking potatoes, scrubbed
2 tablespoons olive oil
2 teaspoons garlic salt, or to taste
salt and pepper to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pour olive oil into a plastic bag. Measure the garlic salt and pepper onto a plate, and stir around a little. Coat each potato with olive oil by placing in the bag, and moving it around. Remove from the bag, and dip into the seasoning. Rub seasoning into the potato to coat. Place the potatoes directly on the oven rack. Bake for 1 hour in the preheated oven, or until the potatoes feel soft when you squeeze them.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 225
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 37.5 g
Sugars: 1.7 g
Dietary fiber: 4.7 g
Protein: 4.4 g
Sodium: 919 mg
Maple Glazed Salmon Fillets


Ingredients:
pure maple syrup, Dijon mustard, garlic powder, salmon fillets, salt, chives

Directions:
Preheat oven to 400 degrees.
Line a large rimmed baking sheet with parchment paper or nonstick foil.  In a small bowl, stir together maple syrup, mustard and garlic powder until well combined.
Place salmon, skin side down, on lined baking sheet; sprinkle lightly with salt and brush with maple syrup mixture.  Bake until fish is just cooked through and flakes easily with a fork, about 15-20 minutes.
Top with chopped chives or green onions.
Arborio Rice Italian Salad


Ingredients:
arborio rice, butter, kalamata olive, artichoke heart, broccoli, tomatoes, pine nuts, fresh Italian parsley, fresh basil, fresh oregano, extra virgin olive oil, rice vinegar

Directions:
Bring 3 C of salted water to boil in heavy saucepan with tight fitting lid.  Add butter and rice. Stir while boiling for 1 minute. Cover and reduce heat to simmer.  Cook rice undisturbed for 18-20 minute Fluff and allow to cool.
While rice is cooling, blanch the broccoli, toast the pine nuts and chop the other ingredients.
Transfer the rice and all ingredients to a serving bowl and toss to coat.  Best served at room temp but can also be chilled.
Play with the ingredients to your liking.
Southern Barbecue Shrimp


Ingredients:
large shrimp, unsalted butter, Worcestershire sauce, fresh lemon juice, brown sugar, brown sugar, lemon wedge

Directions:
In a sauce pan over low heat, melt butter, Worcestershire sauce, lemon juice, brown sugar, and Old Bay seasoning.
Whisk until brown sugar is dissolved.
Add about 1/2 the sauce to a large skillet over medium heat.
Add shrimp and cook for about 5-7 minutes, or until shrimp turn pink and are cooked through.
as the shrimp were finishing, I turned the heat up a bit under the remaining sauce until it just bubbled a bit.
Transfer cooked shrimp to platter and serve with lemon wedges, and remaining sauce.
Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Category: uncategorized
By Buckwheat Queen

Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!

Ingredients:
1 (16 ounce) package spaghetti
¼ cup extra-virgin olive oil, or more to taste
2 cloves garlic, minced
1  red chile pepper, seeded and minced
2 ounces grated Sardinian mullet bottarga, divided
4 tablespoons chopped flat-leaf (Italian) parsley
1 small lemon, zested

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat oil in a large skillet or wok over medium heat. Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption. Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy. Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 553.9
Fat: 15.8 g
Saturated fat: 2.3 g
Carbohydrates: 87.6 g
Sugars: 3.6 g
Dietary fiber: 4.9 g
Protein: 15.3 g
Sodium: 10.8 mg
Candied Carrots With Molasses Sauce


Ingredients:
butter, sugar, light molasses, salt, ground ginger, allspice

Directions:
Cook carrots, covered, in boiling salted water for 20 minutes, or just until crisp-tender; drain well.
Melt butter in large skillet; stir in remaining ingredients.
Heat, stirring constantly, to the boiling boil.
Add carrots, stirring well to coat.
Simmer, stirring frequently, for about 10 minutes, or until nicely glazed.
Grilled Ham & Pineapple Kabobs


Ingredients:
pineapple, ham, brown sugar, crushed pineapple

Directions:
Place ham and pineapple on skewers. (I did 3 ham and 2 pineapple per skewer.].
Mix together crushed pineapple and brown sugar. If to chunky place in blender until smooth.
Make sure your grill is nice and hot. Baste kabobs with pineapple and brown sugar mix.
Grill until heated and has nice grill marks. Enjoy!
Sea Bass With Tenderstem Broccoli


Ingredients:
sea bass fillets, broccoli, pomegranate seeds, walnuts, olive oil

Directions:
Place a pan of water on the hob to boil.
Heat the olive oil in a frying pan, then add in the sea bass fillets skin side down, fry over a medium/high heat for 2 minutes.
Once the water is boiling - add in the tenderstem broccoli and leave for 2 minutes to cook.
Flip the sea bass fillets and cook the other side for 1 minute.
Drain the broccoli, then plate up adding the sea bass fillets on top.
Chop the apricots into tiny chunks, then sprinkle on top of the sea bass along with the chopped walnuts and pomegranate seeds.
Caramel Banana Cake Roll


Ingredients:
cake flour, baking soda, salt, baking powder, eggs, sugar, banana, vanilla extract, fresh lemon rind, confectioners' sugar, low-fat cream cheese, light brown sugar, vanilla extract, confectioners' sugar

Directions:
Line a 15x10x1" jelly roll pan coated with nonstick spray with wax paper and coat the paper with nonstick spray; set aside.
Combine the flour, baking soda, salt and baking powder.
In a large mixing bowl,beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel.
In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time on high until stiff peaks form.
Add flour mixture to banana mixture, mix gently until combined.  Fold in egg white mixture.
Spread into prepared pan.  Bake at 375* for 10-12 minutes or until cake springs back when lightly touched.
Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off wax paper.
Roll up cake in towel jelly roll style, starting with a short side.  Cool completely ona wire rack.
For filling, in a mixing bowl, beat cream cheese and brown sugar till smooth and sugar is dissolved.  Beat in vanilla; fold in whipped topping.
Unroll cake, spread filling over cake to within 1/2" of edge.
Roll up again, place seam side down on serving platter.
Cover and refrigerate at least 1 hour before serving.
Before serving, lightly sprinkle with confectioner's sugar, then drizzle with ice cream topping.
Mississippi Mud Cake


Ingredients:
butter, flour, coffee, butter, egg, Bourbon, vanilla extract, cake flour, sugar, baking soda, salt, pecans, raisins

Directions:
preheat oven to 275.
grease and flour a 9x4 loaf pan.
mix coffee, butter, chocolate in a bowl and microwave until chocolate is melted 1-2 minutes.
cool.
beat the egg.
stir in bourbon and vanilla.
add to chocolate mixture, stirring.
in a medium bowl sift flour, sugar, baking soda, salt.
beat into chocolate mixture until smooth.
stir in pecans and raisins.
pour into loaf pan.
bake 45-55 minutes.
remove and cool in pan on wire rack for 20 minutes.
remove from pan and cool completely.
serve with whipped cream.
Porcupine Meatballs II
Category: main-dish
By Yvonne

Simple and delicious. Beef meatballs with rice, simmered in tomato soup. Great for a fast meal on a busy schedule.

Ingredients:
1 (10.75 ounce) can  condensed tomato soup
½ cup water
1 ½ pounds ground beef
1 cup uncooked instant rice
1 tablespoon minced onion
1 teaspoon salt
1 dash ground black pepper

Directions:
In a medium mixing bowl, combine the tomato soup and the water. Mix thoroughly and set aside. In a large mixing bowl, combine the  ground beef, instant rice, onion, salt, pepper and 1/2 cup of the soup mixture. Mix thoroughly, and shape into 1 inch balls. Place meatballs in a large skillet over medium heat. Pour in the remaining soup mixture and bring to a boil. Simmer for 15 to 20 minutes or until meatballs are thoroughly browned and rice is cooked.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 462
Fat: 17.2 g
Saturated fat: 6.6 g
Carbohydrates: 52.3 g
Sugars: 3.6 g
Dietary fiber: 1 g
Protein: 22.9 g
Cholesterol: 68.1 mg
Sodium: 721.3 mg
Jamie's Pork Fried Rice W/ Veggies


Ingredients:
carrot, sweet onion, celery, broccoli, eggs, white rice, soy sauce, olive oil, garlic powder, dry white wine

Directions:
Mix all sauce ingredients except the wine (you will use later later].   Put pork in a shallow dish an pour just enough sauce to coat the pork, save the rest. Marinate for at least 1 hour in refrigerator.
In a hot wok or large skillet cook pork until pink is gone, when the juices are starting to turn black & caramelize on skillet. Remove the pork & cut into this strips about 1 inch long & set aside.   Add wine into the hot skillet and simmer to get all of the good caramelized bits up off of the skillet and pour all of it into the remaining sauce that was set aside.
In hot skillet put in some olive oil to coat the bottom. Add carrots, wait a minute to add celery & onion. Keep veggies moving while cooking. Add broccoli & frozen sweet peas.  Cook veggies al dente.  Toss in eggs (*I cook mine in the center of pan but you can pre-scramble if you want] add pork, cooked rice &  remaining sauce. Toss around skillet until mixed well.  Enjoy as a meal with some eggrolls or a side.
Banana "cocktail"


Ingredients:
bananas, Grand Marnier, vanilla extract, papaya

Directions:
Combine drained fruit cocktail + banana slices & set aside.
Use a blender or hand-held whipper/blender tool to combine the remaining ingredients (a smooth sauce is obtained when papaya purée is prepared in a blender].
Spoon fruit/banana mix into 6 cocktail glasses & pour purée sauce over fruit. Garnish w/reserved cherries & mint leaves.
Italian Pesto  ‘Potato Pasta’ #5FIX


Ingredients:
basil pesto, pre-shredded mozzarella cheese, hot Italian sausage

Directions:
Preheat oven to 375 degrees.
In  a medium bowl put the potatoes, 6 tablespoons of the pesto and 1 ¼ cups of the  mozzarella cheese and toss until well  mixed. Set aside.
In a small dish put 1 tablespoon of the pesto and ¼ cup of the cheese and toss well. Set aside for part of the garnish.
In a medium skillet cook the  sausage until cooked through, browned and crumbled. Pour off grease into a small heat safe dish and set aside. Add the jar of spaghetti sauce and the remaining 6 tablespoons of the pesto and mix well with the meat mixture. Bring to a simmer stirring and remove from heat.  Reserve ½ cup of the meat sauce for the garnish.
In a 9x9 inch square baking dish pour one teaspoon of the reserved sausage grease into the dish. Brush sides and bottom of dish well with the grease. Add more if necessary to cover the dish. Set dish aside.
Pour the meat sauce and 2 Tablespoons of the remaining leftover sausage grease over the bowl of potatoes and toss mixing well until the potatoes are all covered.
Pour half the potato  mixture into the prepared baking dish. Smooth out. Sprinkle 1 ¼ cups of the cheese over top. Pour remaining potato mixture on top of the cheese and again smooth out. Cover dish tightly with foil and bake for 30 minutes. Remove from oven and sprinkle the top with the remaining  1 ¼ cups cheese and put back into the oven UNcovered for 10 minutes until cheese is melted.
Remove pan  from oven. Cut into desired amount of pieces. Put about one tablespoon or more of the reserved meat sauce on top and in the center of each piece as a garnish. Then divide evenly  the reserved pesto/cheese mixture and put in center of the sauce on each piece  to finish as the garnish. Serve hot. Makes 4-6 servings.
Chicken Burrito Bowls


Ingredients:
boneless skinless chicken breasts, bell peppers, red onion, olive oil, salsa, cooked brown rice, black beans, corn, lime, fresh cilantro

Directions:
1. Preheat oven to 400°F/200°C.
2. Line a baking sheet with foil.
3. Place the chicken, peppers, and onions on the baking sheet and drizzle with oil.
4. Sprinkle the taco seasoning evenly over both sides of the chicken breasts.
5. Salt and pepper the peppers and onions, tossing to coat.
6. Top each chicken breast with a generous pour of salsa.
7. Bake in a preheated oven for 25 minutes.
8. Rest chicken for 10 minutes, before slicing into strips.
9. Add a base of brown rice to 4 food storage containers. Top each with a scoop of black beans, corn, additional salsa, cheddar cheese, cooked peppers and onions, and sliced chicken. Garnish with fresh cilantro and a lime wedge.
10. Store in the refrigerator (and enjoy any extras immediately]. Can be kept refrigerated for up to 4 days.
11. Meal-prep FTW! Enjoy!
Tomato Salad With Olives and Onion


Ingredients:
tomatoes, red onion, extra virgin olive oil, kalamata olive, pepper

Directions:
Cut the tomatoes into bite-size pieces., Chop the onion., Rough chop the olives., Mix with olive oil and vinegar., Season to taste with the pepper., This is when you can add whatever cheese you like., Let stand at room temperature and serve.
Morrocan Grated Carrot Salad With Orange


Ingredients:
lemon, olive oil, powdered sugar, orange flower water, salt, carrots, oranges

Directions:
Combine lemon juice, olive oil, sugar, orange water, and salt;
pour over grated carrots.
Toss well.
Arrange on plates.
Garnish with peeled orange slices.
Chicken Pasta Supreme


Ingredients:
fettuccine, boneless skinless chicken breast halves, garlic, butter, basil, parmesan cheese, crushed red pepper flakes

Directions:
Cook fettuccine according to pkg directions.
Cut chicken into 2 inch pieces.
In skillet saute chicken in butter until browned and no longer pink.
Add cream, basil, Parmesan and pepper flakes.
Bring to a boil; reduce heat and simmer 3 minutes, stirring often.
Drain fettuccine well.
Toss with sauce to coat well.
Citrus Masquerade


Ingredients:
sugar, lemon slice, vodka

Directions:
Frost the side of a martini glass with a little bit of sugar.
In a shaker, put 4 raisins, the lemon slice, and the remaining sugar and mash everything.
Add vodka, orange liquor and ice.  Shake well.  Strain in the martini glass and garnish with 2 raisins and an orange slice.
Broiled Shrimp Scampi
Category: main-dish
By Randy

Here's a recipe that I have made several times for our family. Set your broiler and watch the shrimp closely. The shrimp is done when it turns pink. Do not overcook! Serve with baked potato and salad.

Ingredients:
2 pounds medium shrimp, peeled and deveined
½ cup butter, melted
2 cloves garlic, minced
¼ cup dry white wine
3  green onions, chopped

Directions:
Preheat broiler to 500 degrees (260 degrees C). Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

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

Calories: 431.5
Fat: 26.2 g
Saturated fat: 14.6 g
Carbohydrates: 1.3 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 44.8 g
Cholesterol: 419.7 mg
Sodium: 672.4 mg
Chicken Drumsticks Pierre


Ingredients:
flour, salt, pepper, chicken drumsticks, butter, tomatoes, water, brown sugar, vinegar, Worcestershire sauce, salt, chili powder, dry mustard, celery seed, garlic clove

Directions:
Mix together the flour, salt and pepper.
Dust the drumsticks with the seasoned flour.
Melt the butter in a skillet with a lid.
Brown the chicken over medium heat on all sides.
Remove the chicken from the pan and drain on absorbent paper.
In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
Reduce the heat and return the chicken to the pan.
Cover and simmer about 45 minutes.
Serve with pan juice.
Good over white or brown rice.
Mint Chocolate Chip Pillows


Ingredients:
cream of tartar, sugar, vanilla extract

Directions:
Preheat oven to 300 degrees.  Cover baking sheet with Silpat or nonstick silicone pad.
Beat the egg whites and cream of tartar together on high speed until soft peaks form.  Add the sugar in 1/8 cup at a time, then vanilla extract.  Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
Sift the cocoa powder into the egg white mixture, and fold until combined.  Fold in chips.
Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
Bake 35-45 minutes or until just look dry.  Cool slightly and then remove to a wire rack and cool 20 minutes.
Store in airtight container at room temperature for up to a week.
1905 Salad Dressing Recipe


Ingredients:
garlic cloves, dried oregano, Worcestershire sauce, extra virgin olive oil, white wine vinegar, fresh lemon juice, salt, fresh ground pepper

Directions:
Whisk together the garlic, oregano and Worcestershire sauce.
Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice
Season with salt and pepper.
The Best Ever Taco Soup


Ingredients:
ground turkey, frozen corn, Mexican-style stewed tomatoes, tomato sauce, onion, black beans, cannellini beans, water

Directions:
Brown meat and onions, drain off any grease., Mix water, ranch dressing mix and taco seasoning into meat., Drain and rinse beans, add to meat along with all other ingredients., Cover and simmer for 45 minutes.
Chicken Salad Casserole Baked Up


Ingredients:
cooked rice, sliced water chestnuts, celery, fresh mushrooms, onions, dried rosemary, pepper, mayonnaise, butter, margarine

Directions:
In a large bowl, combine all wet ingredients and seasonings (lemon juice,rosemary,salt and pepper, chicken soup and mayo].Mix well.
Add all dry ingredients into the wet mixture (chicken,rice,celery,mushrooms and chestnuts if you want them]. Mix wet and dry ingredients until all is well covered and evenly mixed.
Place the mixture into a 9x13 casserole dish (no need to grease].
TOPPING: Melt the margarine or butter and add the crumbled ritz crackers and slivered almonds and mix well until a slightly moist crumbly texture is obtained. Sprinkle over the entire surface of the casserole.
Bake your casserole at 375 for 30-45 minutes. You are basically heating your casserole up and slightly cooking the mushrooms and celery. The veggies should still have a slight bite. Enjoy!
Spicy Potato Wedges with Ranch


Ingredients:
potato, salt, pepper, chili powder

Directions:
Wash potato and pat dry., Cut unpeeled potato into 8 wedges., Sprinkle wedges with salt, pepper, and chili powder., Line a small baking pan with foil, shiny side down., Grease foil with vegetable oil., Place wedges on foil., Bake at 400 F for about 30- 35 minutes, or until tender., Serve with Ranch Dressing for dipping.
Aloha Andrea


Ingredients:
spiced rum, Malibu rum

Directions:
Pour all ingredients into Pint Glass over ice and layer all ingredients., Pour a splash of grenadine on top for sweetness and for presentation., Garnish with a cherry.
Individual Sweet Potato Crostatas


Ingredients:
sweet potatoes, brown sugar, egg, milk, salt, butter, pumpkin pie spice, sweetened coconut, craisins, miniature marshmallow, water

Directions:
Cut sweet potatoes into even chunks, place in medium size saucepan, cover with water and boil for 10 to 15 minutes or until fork tender.  Drain and when cool enough to handle remove the peel.
Place in large bowl and add in brown sugar, egg, milk, salt, butter, almond extract and pumpkin pie spice.  Coarsely mash and mix in shredded coconut and craisins.
Preheat oven to 400 degrees.
Line 2 cookie sheets with parchment paper.  Roll out pastry crusts one at a time and cut into 4ths.  Place 4 wedges on each cookie sheet.  Evenly mound the sweet potato mixture onto the 8 wedges.  Fold edges of each wedges in about 1/2 and inch, leaving the center of each exposed.
Beat the egg white with 1 tablespoon water.  Brush the pastry edges with egg white wash.   Finely chop the sliced almonds and sprinkle over the top of pastries.  Top each with a generous portion of miniature marshmallows.
Bake in preheated oven for 10 to 15 minutes.  Remove pastries to a wire rack and allow to cool to room temperature before serving.