xiaoxl/recipe_data huggingface dataset:
Ahi Tuna Tartare with Wasabi Aioli
Category: appetizers-and-snacks
By Love2Cook

This is by far the best tuna tartare recipe I've tried. It's always a hit and a little goes a long way. It's very easy to make but looks very sophisticated. Enjoy!

Ingredients:
½ pound sashimi-grade ahi tuna, cut into 1-inch cubes
2 tablespoons peanut oil
1 tablespoon nori fumi furikake (seaweed and sesame rice seasoning)
¼ teaspoon wasabi powder
2 teaspoons water
½ teaspoon wasabi powder
⅓ cup mayonnaise
1 tablespoon chopped fresh chives
1 teaspoon fresh lime juice
1 (12 ounce) bag tortilla chips
1  ripe avocado, diced
¼ cup finely diced red onion

Directions:
Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours. Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours. Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 12 servings

Calories: 259
Fat: 16.5 g
Saturated fat: 2.3 g
Carbohydrates: 21.9 g
Sugars: 1.1 g
Dietary fiber: 2.7 g
Protein: 7.1 g
Cholesterol: 10.8 mg
Sodium: 197.7 mg
Roasted caesar and dill Salmon


Ingredients:
salmon steaks, dried dill, fresh dill

Directions:
Preheat oven to 450F.
Place salmon on a foil-lined baking pan for easy clean-up.
Stir dressing with dillweed, then spread mixture over top of salmon.
Roast in centre of 450F oven til tip of a knife inserted into centre of salmon comes out warm, from 8 to 10 minutes for 1 inch steaks.
Blueberry-Cherry Jam


Ingredients:
blueberries, cherries, sugar

Directions:
Measure berries, then crush., Pit and finely chop cherries then measure., Mix fruit into 8 qt pot., Add pectin to fruit in pot., Bring to a full boil over high heat., Add sugar and stir., Return to a boil and boil hard for 1 minute, stirring constantly., Remove from heat, skim off any foam and ladle into hot jars., Wipe jar rims and threads, top with two piece lids, tighten lids., Process for 10 minutes in hot water bath.
B&W Cookies


Ingredients:
unsalted butter, caster sugar, flour, egg, lemon zest, vanilla extract, salt

Directions:
Mix the butter and the sugar until you get a creamy texture.
Add vanilla extract, egg, flour and the lemon zest and mix until it is smooth then split the mixture into 2 even balls.
In one of the balls add cocoa and blend it inches.
Roll both balls until you get a 8 mm thin layer.
Take the egg yolk and mix it with a little bit of water and spread it over one of the layers.
Put the other layer over it and roll them together using a plastic sheet then put the roll in the fridge for about 45-60 minute.
Heat the oven at 180°C.
Take the roll out of the fridge and cut it into thin slices then put them on a tray that has baking paper on it.
Bake them for 15 minutes, let them cool and serve.
Omurice (Japanese-Style Omelette and Rice)


Ingredients:
cooked rice, chicken, onion, ketchup, eggs, butter, milk, water

Directions:
Melt 1 tablespoon butter in a large frying pan, and add the chicken, onion and a dash of salt and pepper, and cook on medium heat until the chicken is done, and the onion is translucent.
Add the mixed vegetables (optional] and cook until they are heated.
Slide the above mixture to one side of the pan and add ketchup to the other. Let it heat through just a bit and then mix both sides together.
Add the rice and continue to heat and mix it all together so that all of the rice has a light coating of ketchup (add a little more if needed - it should be coated, not soupy].
If using one pan, remove the rice mixture, set aside and clean the pan.
Melt 1/2 tablespoon of buttera and mix one egg with water, salt and pepper and then pour it into the pan, swirling it gently to cover the entire bottom. Let it continue to cook a minute or two until set.
Put half of the chicken and rice mixture on top of the very thin omelette, fold two sides (wings] toward the middle (it's OK if they don't meet!].
Place a plate face-down on top, hold the plate and invert the pan and lift it off so that the folded in wings are under the rice.
Repeat from Step 6 with the second egg and remaining rice mixture.
Serve with more ketchup, and make it fun by writing a message on the omurice or the plate.
Cherry Fluff Lite


Ingredients:
Jell-O pudding mix, cherry pie filling, crushed pineapple, Equal sugar substitute

Directions:
Thaw out the tub of lite whipped topping then blend it in a large bowl with the box of White Chocolate Sugar-Free Jellow Pudding until well blended.
Add in the can of Cherry Pie Filling and the can of Crushed Pineapples and the 4 Single Serving Packets of Equal (or equivalent of another sugar substitute] and mix will well blended.
Chill or freeze for at least 2 hours, depending on how you want to serve it.
Tomato,spinach & Mascarpone Gnocchi


Ingredients:
spinach, mascarpone, parmesan cheese, salt, fresh ground black pepper

Directions:
Cook the gnocchi per packet instructions and drain.
Meanwhile, heat the tomato pasta sauce in an ovenproof dish over medium heat on stovetop, add the spinach and stir until it starts to wilt.
Add the gnocchi, season with the salt and pepper and spoon blobs of mascarpone over the top.
Scatter with shavings of the shaved parmesan and grill until bubbling and golden.
Horchata de Arroz (Rice Drink)
Category: world-cuisine
By LatinaCook

Refreshing rice drink with a hint of cinnamon. This version does not need to be boiled. Make a slush,if desired, by adding crushed ice. Enjoy!

Ingredients:
1 cup uncooked long grain white rice
3 ½ cups cold water
1 (12 fluid ounce) can evaporated milk
½ cup white sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Place the rice in a bowl with enough water to cover it and let it soak overnight. Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend. Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

Prep time: 15 mins
Total time: 12 hrs 15 mins
Yields: 1 quart

Calories: 396
Fat: 7.5 g
Saturated fat: 4.4 g
Carbohydrates: 71.8 g
Sugars: 34.7 g
Dietary fiber: 0.8 g
Protein: 9.7 g
Cholesterol: 27.4 mg
Sodium: 108.8 mg
Mashed Spiced Carrots


Ingredients:
carrots, sugar, butter, ground cinnamon

Directions:
Put the carrots in a pan and cover them with water.
Bring to a boil.
Cover and reduce the heat.
Simmer for 20 minutes or until they are very tender.
Drain them.
Put the carrots in a bowl and add the other ingredients and then mash to the consistency you want.
Tabouli Salad


Ingredients:
water, bulgur, onion, fresh parsley leaves, tomatoes, garlic clove, fresh mint leaves

Directions:
Soak bulghur in water for 2 hours.
Add the minced garlic, chopped onion, chopped parsley, chopped mint leaves and mix well.
Add the Italian dressing [or make your own dressing of 1 part vinegar to 3-4 parts olive oil or safflower oil].
Gently fold in the chopped tomatoes.
Refrigerate to chill [you can put this in the freezer for 30 minutes if you want to chill it fast!].
King Ranch Bubble Up


Ingredients:
Rotel Tomatoes, garlic powder, onion powder, Velveeta cheese

Directions:
Preheat oven to 350.
Spray a 13 x 9 inch pan with cooking spray; side aside.
In a microwave safe bowl, melt Velveeta cheese on high 60 seconds in the microwave.
Stir in soup, tomatoes, garlic powder and onion powder.
Microwave on high at one minute intervals, until smooth.
Stir in chopped chicken.
Cut biscuits into quarters.
Stir into chicken and cheese mixture.
Pour mixture into prepared 13 x 9 inch pan.
Bake for 30-35 minutes.
Spicy Mexican Frittata


Ingredients:
garlic clove, tomatoes, ground coriander, chili powder, onion, frozen corn, eggs, skim milk, salt, black pepper, mozzarella cheese

Directions:
Add jalapeno and garlic to a food processor or blender.  Process until finely chopped.  Add tomato, coriander and chili powder.  Cover, process until tomato is almost smooth.
Spray a large skillet with nonstick cooking spray; heat skillet over medium heat.  Cook and stir onion in hot skillet until tender.  Stir in tomato mixture and corn.  Cook 3-4 minutes or until liquid is almost evaporated, stirring occasionally.
Combine egg whites, eggs, milk, salt and pepper in a medium bowl. Mix well. Add egg mixture all at once to skillet.  Cook, without stirring, 2 minutes until eggs begin to set.  Run large spatula around edge of skillet, lifting eggs for even cooking.  Remove skillet from heat when eggs are almost set but surface is still moist.  Sprinkle with cheese.  Cover, let stand 3-4 minutes or until surface is set and cheese melts.  Cut into wedges.
Thousand Island Dressing II
Category: side-dish
By Sue

Simple recipe with mayonnaise, ketchup, and sweet pickle relish. I made this in restaurant quantities and broke it down. You may have to play with it to suit your tastes.

Ingredients:
1 cup mayonnaise
½ cup ketchup
1 cup sweet pickle relish
1 pinch salt
1 pinch ground black pepper

Directions:
In a small bowl, mix together the mayonnaise, ketchup, relish, salt and pepper until thoroughly combined, and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 336.2
Fat: 29.4 g
Saturated fat: 4.4 g
Carbohydrates: 20.6 g
Sugars: 16.8 g
Dietary fiber: 0.6 g
Protein: 0.8 g
Cholesterol: 13.9 mg
Sodium: 762.3 mg
Onion Marmalade


Ingredients:
olive oil, red onion, demerara sugar, pepper, cinnamon, nutmeg, red wine vinegar

Directions:
Heat the oil in a saucepan over medium heat and saute the onions for 5 minutes.
Add the remaining ingredients, except the vinegar, and cook for 5 minutes or until the mixture begins to caramelise.
Stir in the vinegar and continue to cook over a low heat, stirring occasionally for 20 minutes.
Transfer to a clean bowl and cool.
I'm not sure of the keeping quality of this, but we have used it for up to a week, kept in the fridge.
It was all gone after that!
Lemony Garlic Fingerling Potatoes


Ingredients:
fingerling potatoes, butter, olive oil, garlic, salt, parmesan cheese

Directions:
Preheat oven to 425°F., Place potatoes in an 8" x 8" baking dish., In a small bowl, combine melted butter, Olive oil, garlic, salt and lemon juice., Pour over potatoes and stir to coat., Sprinkle parmesean cheese over potatoes., Bake, covered in a preheated oven for 30 minutes., Uncover and bake an additional 10 minutes, or until golden brown.
Blueberry Buttermilk Coffeecake
Category: desserts
By BATA

Simple, delicious coffee cake recipe that my mom made for company.  I took the basic recipe and added blueberries.

Ingredients:
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ⅓ cups white sugar
½ cup butter
2  eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups blueberries
⅔ cup all-purpose flour
⅔ cup white sugar
6 tablespoons butter, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside. In a large bowl, cream together sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over top of batter. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 1 - 9x13 inch pan

Calories: 468.2
Fat: 15.2 g
Saturated fat: 9.1 g
Carbohydrates: 76.2 g
Sugars: 37.9 g
Dietary fiber: 1.9 g
Protein: 7.7 g
Cholesterol: 68.2 mg
Sodium: 539.7 mg
Drunken Sailors
Category: appetizers-and-snacks
By Travelbug

This easy appetizer is perfect for your pre-game football tailgating parties or other special occasions.

Ingredients:
1 (14 ounce) bottle ketchup
1 (12 ounce) bottle barbeque sauce
½ cup brown sugar
½ cup whiskey
1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
1 box toothpicks

Directions:
Pour the ketchup and barbecue sauce into a slow cooker. Stir in the brown sugar, whiskey, and sausage. Set on Low, and cook for 6 hours. Serve hot with toothpicks.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 6 servings

Calories: 499.1
Fat: 21 g
Saturated fat: 7 g
Carbohydrates: 57.1 g
Sugars: 48.7 g
Dietary fiber: 0.5 g
Protein: 10.4 g
Cholesterol: 49.9 mg
Sodium: 2054 mg
Easy, Healthy Vegetarian Lasagna


Ingredients:
zucchini, roma tomatoes, red bell pepper, red onion, white button mushrooms, head of broccoli, basil, mozzarella cheese, parmigiano-reggiano cheese, fat-free ricotta cheese, eggs, garlic cloves, spinach

Directions:
Preheat oven to 375°F.
In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste.
In a deep 9x13 lasagna pan, add a few oz of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles.
Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz (the rest of the first jar of pasta sauce], covering the veggies.
On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, and half a jar of pasta sauce.
Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and the parmigiano-reggiano cheese as well as the mozzarella.
Bake in the oven for 40-50 minutes until cheese begins to brown and bubble. Let sit for 10 minutes after removing from oven to allow liquids to be reabsorbed by veggies.
NOTE: As mentioned in the comments, this is a very thick lasagna and there is often a lot of liquid in the pan. It is best to let the lasagna sit for 10 minutes after removing from the oven to let it absorb some of the liquid. Adding salt to remove liquid as suggested is a great idea if you plan on eating the entire lasagna the day it is made/soon after. However, this lasagna freezes and reheats VERY well and that is largely because the excess liquid when it is originally made helps keep the lasagna moist after being reheated in the microwaving process. Another way to reduce the amount of liquid is to use the type of noodles that you don't have to pre-cook, however, I prefer the texture of the ones that need precooking.
Mozarella Meatloaf


Ingredients:
ground beef, eggs, buttermilk, sage, chives, salt, onions, garlic, mozzarella cheese

Directions:
Preheat oven to 350 while mixing ingredients.
Mix all ingredients in a large bowl thoroughly.  Place in a large baking pan and cook at 350 for about 35-45 minutes, until inside of center meat is no longer pink.
NOTE:  I used dried crumbs from my left over recipe Spelt Flour Biscuits.
You can substitute any type of ground meat for this meal and still have the wonderful taste achieved.
Wild Blackberry or Dewberry Pie


Ingredients:
sugar, cinnamon, cornstarch, butter, fresh lemon juice, fresh blackberries

Directions:
Heat oven to 425 degrees.
Prepare pastry.
In a large mixing bowl, add the blackberries and sugar & cinnamon; toss to coat. Next add the cornstarch & lightly mix. Place filling into pastry lined pie pan. Sprinkle lemon juice over filling & dot with butter.
Cover the filling with the top pie crust. Trim the excess crust off around the pie and seal. Cut slits in top of pie crust. Bake 50-60 minutes or until crust is golden brown & juice begins to bubble through the slits in crust. Cool completely before slicing.
Oat Bran Pecan Pancakes


Ingredients:
flour, baking powder, cinnamon, milk, soymilk, brown sugar, butter, egg, vanilla extract, pecans, maple syrup

Directions:
Mix together the flour, oat bran, baking powder and cinnamon in a large bowl.
It's best to do this with a fork because it turns out a bit more like it was sifted, resulting in a fluffier and lighter end product.
In another bowl beat together the egg, milk/soymilk, butter/oil, vanilla and brown sugar until smooth.
Add the wet ingredients (eg the second bowl] to the dry ingredients (eg the first bowl] and mix gently until completely, but just combined.
Fold in the pecans.
Lightly grease a hot griddle or frying pan over medium-high heat.
Spoon the batter onto the griddle (in about 1/4 cup increments] and cook until pancake appears to look more solid around the edges and bubbles form in the centers.
Each side should be golden or golden brown.
Serve hot with maple syrup.
Catahoula's Key Lime Pie


Ingredients:
butter, sugar, graham cracker crumbs, key lime juice, sweetened condensed milk, eggs, limes, zest of

Directions:
Preheat oven to 350 degrees.
Prepare crust: Thoroughly mix all ingredients. Press into bottom and sides of a 10" pie tin with fingertips. Bake for 8-10 minutes, watching carefully to avoid letting the crust burn. Remove from oven.
For the filling: Combine filling ingredients and blend until smooth and creamy (I used my Bullet mixer for this and it worked wonderfully]. Pour into pie crust.
Bake at 350 degrees for 35 minutes or until firm.
Remove and let cool. Refrigerate until ready to serve. Serve with whipped cream and fresh lime zest.
Carrot Chips
Category: appetizers-and-snacks
By yesnomaybeso7

This is a healthy alternative to potato chips and taste salty and sweet like sweet potato fries. This recipe is inspired by other recipes on the internet that I have played with. The thinner the slices, the crunchier the chips.

Ingredients:
4  carrots, washed
2 teaspoons extra-virgin olive oil
¼ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Put one rack on the highest level in the oven and another on the bottom. Peel carrots into thin strips using a vegetable peeler; put into a large bowl. Drizzle olive oil over the carrot strips and toss to coat. Season with salt; toss again. Spread carrots onto 2 baking sheets in a single layer, preventing overlap. Put one baking sheet on the top rack and the other on the bottom. Bake carrots in preheated oven for 6 minutes, switch racks, and continue baking until the carrots are crisp, about 6 minutes more. Cool chips until cool enough to handle before serving.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 servings

Calories: 50.5
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 6.9 g
Sugars: 3.4 g
Dietary fiber: 2 g
Protein: 0.7 g
Sodium: 195 mg
Keto Almond Cookies


Ingredients:
flax seed meal, artificial sweetener, walnuts, baking powder, butter

Directions:
Preheat oven to 350°F
Combine and mix all dry ingredients.
Add softened butter and rub into dry ingredients until even (produces a slightly grainy texture].
Add egg whites and mix well.
Using a leveled tbsp, plop dough onto parchment paper.  Press each cookie down with a fork. You can use your fingers to fix the shape.
Bake 18-20 minutes depending on desired --  brown-ness I guess.  I like mine darker, so 20 minutes is good and still gives you a soft middle.
Remove to cool on a wire rack and munch away.
Notes: I used natural almond flour, not blanched, so my cookies are dark to begin with. I think either would be fine for the recipe.
I suggest melting some dark chocolate and dipping the cookies in half way for extra yumminess.  Lindt 85%, 90% or even 99% would be good depending on your needs.
Totals per cookie: 63 Calories, 5g Fat, 3g Protein, 2 Carbs, 1 Fiber, .73 Net Carbs.  If you count Truvia, net carb is 2.33g per cookie.
Cranberry Vodka Pama Martini


Ingredients:
"vodka"

Directions:
pour all ingredients over ice., shake over ice., serve in a chilled/frosted martini  glass.
Only Bran Muffins


Ingredients:
baking soda, baking powder, nonfat plain yogurt, egg, salt, herbs

Directions:
Preheat oven to 375°F.
Oil muffin pan. I usually spray each cup with a little bit of basil olive oil.
Mix oat and wheat bran with baking soda/powder.  Add salt or herbs to taste for savory muffins.
In a separate bowl, mix yogurt and egg.  Add an egg white for more moist muffins. Beat together well.
Blend the yogurt mixture into bran mixture.
Spoon into muffin pan.
Bake for 10 to 20 minutes, depending on the size of each muffin.  Overbaking can result in dry muffins (which aren't necessarily bad].
Notes: I've added chopped onions and bell peppers, or baked them as a single loaf.  Many variations have turned out well.  Next time, I'll try a sweet version with orange peel and vanilla extract.
Jackie's Chicken Cutlets With Stuffing Bake


Ingredients:
chicken cutlets, cheddar cheese, white wine, butter

Directions:
Spray pyrex baking dish with cooking oil and place chicken in the dish.
Sprinkle shredded cheese on top of the chicken.
Mix the soup with the wine and pour over that over the cheese and then top with the stuffing mix.
Pour the melted butter over the crumbs and bake for 40 minutes (if thin chicken or longer if chicken is thicker] at 350 degrees F.
French Toast With Chocolate and Almonds


Ingredients:
eggs, milk, vanilla essence, olive oil, butter, milk, dark chocolate

Directions:
Put eggs, milk & vanilla essence in a large bowl and whisk until combined.
Heat 1 tablespoon of the oil and half of the butter in a large, non-stick frying pan over a medium heat.
Spread the flaked almonds over a small plate.
Sprinkle 2 slices of bread with chocolate, and top each with another slice. Dip sandwiches into egg mixture, then press into the  almonds, to coat.
Heat the remaining butter and oil in a pan.
Add almond-coated, chocolate-filled sandwiches and cook for 1-2 minutes on each side or until golden.
Cut into quarters and serve immediately.
Ditalini Pasta Shrimp Salad


Ingredients:
baby shrimp, mayonnaise, prepared mustard, chili powder, celery, onions, salt

Directions:
Cook macaroni according to directions., Drain in colander, rinse with cold water., Mix mayonnaise and mustard together to taste., Add remaining ingredients and mix well., Chill in refrigerator several hours before serving., Keep refrigerated until ready to eat.