xiaoxl/recipe_data huggingface dataset:
Spicy Beef Melts


Ingredients:
deli roast beef, monterey jack pepper cheese, sour cream

Directions:
HEAT oven to 350ºF.
PLACE crackers in single layer on baking sheet; top with meat and cheese.
BAKE 4 to 5 minute or until cheese begins to melt.
Meanwhile, mix sour cream and steak sauce.
TOP crackers with sour cream mixture and onions. Serve warm.
NOTE- for a crowd it can be doubled or tripled. Also extra sauce can be made if you like a lot of sauce.
Leftover Ham and Shrimp Slow Cooker Gumbo
Category: soups-stews-and-chili
By limeshmd

Great for finishing off that holiday ham that just won't quit! Also able to freeze and save for later if hammed out. Two of my 3 young sons loved it. The third asked for no beans and shrimp which was easy to filter out in his bowl.  Husband devoured it and wished it had more shrimp. Overall a success considering it was a week out from daily doses of Easter ham. Serve by itself or over white rice.

Ingredients:
1 clove garlic, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon dried basil
½ teaspoon cayenne pepper
¼ cup butter
1  onion, minced
2 cups frozen cooked peeled and deveined jumbo shrimp
3 cups chopped leftover honey-baked, spiral-cut ham
1  ham bone
2 (15 ounce) cans black beans
1 (14.5 ounce) can diced tomatoes
1 cup coconut milk

Directions:
Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible. Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker. Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours). Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

Prep time: 15 mins
Cook time: 4 hrs 40 mins
Total time: 4 hrs 55 mins
Yields: 12 servings

Calories: 240.9
Fat: 9.8 g
Saturated fat: 6.6 g
Carbohydrates: 18.4 g
Sugars: 4.6 g
Dietary fiber: 5.9 g
Protein: 19.4 g
Cholesterol: 80.7 mg
Sodium: 869.2 mg
Ocean Perch With White- Wine Sauce


Ingredients:
flour, eggs, butter, onion, shallots, dry white wine, lemon juice, ground ginger, chives, butter

Directions:
"Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish."
Mock Tahini


Ingredients:
"sesame seeds"

Directions:
If you have the time, lightly toast the sesame seeds and allow to cool then proceed. If pressed for time, bypass the toasting.
In food processor or blender combine all *ingredients and blend until relatively smooth. Add more oil if necessary to aid in blending. There definitely will be whole seeds remaining no matter how well you blend, and that's okay.
Mixture will be very oily and not very smooth. (Remember, this is an emergency!] ;].
If time permits, allow tahini to set for 30 minutes.
NOTE: If you don't have any time available to toast or blend the seeds then omit those steps and add the whole seeds and oil directly into your recipe, depending of course on what you are preparing. It's a judgment call.
Very important to be sure your sesame seeds are fresh before starting this recipe! If not, your tahini will taste rancid. ALWAYS keep sesame seeds refrigerated!
Refrigerate any leftover tahini.
*Bear in mind that my measurements are approximated. Adjust amounts accordingly.
Air Fryer Oreos®
Category: desserts
By Yoly

Craving that carnival food? With just 3 ingredients and an air fryer, you can make fried Oreos® at home!

Ingredients:
½ cup complete pancake mix
⅓ cup water
cooking spray
9  chocolate sandwich cookies (such as Oreo®)
1 tablespoon confectioners' sugar, or to taste

Directions:
Mix pancake mix and water until well combined. Line an air fryer basket with parchment paper. Spray parchment paper with nonstick cooking spray. Dip each cookie into the pancake mixture and place in the basket. Make sure they are not touching; cook in batches if necessary. Preheat the air fryer to 400 degrees F (200 degrees C). Add basket and cook for 4 to 5 minutes; flip and cook until golden brown, 2 to 3 minutes more. Sprinkle with confectioners' sugar.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 9 cookies

Calories: 76.8
Fat: 2.1 g
Saturated fat: 0.4 g
Carbohydrates: 13.7 g
Sugars: 4.9 g
Dietary fiber: 0.3 g
Protein: 1.2 g
Sodium: 156 mg
Ma Yi Shang Shu (Szechuan Pork With Cellophane Noodles)


Ingredients:
ground pork, cornstarch, light soy sauce, rice wine, bean thread vermicelli, scallions, garlic clove, ginger, chili bean sauce, chicken broth, sugar, scallions

Directions:
Combine pork, cornstarch, 1 tablespoons soy sauce, 1 tablespoons rice wine, and 1/2 teaspoons sesame oil in a bowl. Marinate for at least 30 minutes.
Place noodles in a bowl, cover with boiling water, and soak for 3-5 minutes (check for softness], then drain well.
Heat a wok over high heat, and add the vegetable oil. Cook the four chopped scallions, ginger, garlic, and chilli bean sauce for about 10 seconds.
Add the meat mixture and cook for two more minutes, making sure to stir to break up any lumps.
Stir in the stock, sugar, and the remaining soy sauce, rice wine, and sesame oil.
Add the noodles to the wok and toss to combine. Bring to a boil, then reduce heat to low and simme for 7-8 minutes (or until the liquid is almost completely absorbed].
Garnish with the remaining scallions and serve.
Maple Planked Salmon With Spice Rub


Ingredients:
paprika, chili powder, dried ancho chile powder, brown sugar, cumin, kosher salt, salmon fillets, maple syrup

Directions:
Combine first five ingredients in a small bowl.
Sprinkle fish with salt and rub with the spice mixture.
Heat grill to 350 to 400 degrees.
Place soaked plank on hot grill and close lid.
Flip plank over after 3 minutes and continue to heat for 3 more.
When light smoke develops place salmon fillets on hot plank, close lid, and cook for 10-15 minutes or until medium rare (or desired doneness].
Drizzle fish with maple syrup and serve.
Remember salmon will continue to cook after removing the plank from the grill.
Black Bean Spaghetti


Ingredients:
onion, fresh mushrooms, garlic, olive oil, black beans, whole tomatoes, sliced ripe olives, dried basil, salt, pepper, spaghetti, angel hair pasta, parmesan cheese

Directions:
Saute first 4 ingredients in hot oil in a large saucepan over medium-high heat until tender.
Add beans and next 5 ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
Cook spaghetti according to package directions; drain well.
Place spaghetti on serving platter; top with tomato mixture.
Sprinkle with cheese.
Turkey Sushi


Ingredients:
sushi rice, nori, avocado, carrot, cucumber, wasabi

Directions:
Place the nori on a bamboo mat, shiny side down.
Spread 1 Cup of rice on the nori.
Spread 1 tspn of wasabi along the edge of the rice.
Arrange half the turkey, avocado, carrot, and cucumber along the edge of the rice.
Using the bamboo mat, roll the nori, forming a log.
Moisten the edge of the nori with water to seal.
Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.
Caramelized Onion Potato Salad With Bacon


Ingredients:
potatoes, bacon, onion, butter, brown sugar, chives, mayonnaise, mustard, honey, salt, pepper, lemon juice, fresh rosemary

Directions:
1.  Cut the potatoes (with skins attached, gotta love the extra vitamins] into bite sized pieces and get them boiling in water without salt.
2.  "Fake" caramelize the onions by sweating them over medium heat with the butter and brown sugar.  This takes about 20-30 minutes.
3.  Cut the bacon into little pieces and fry them up.  Use the cheap bacon, it doesn't really matter here.  I take a package and cut the whole thing in half and use that.  You want them all browned but not too crunchy.  Drain them on a paper towel.
4. By the time 2 and 3 are done, the potatoes should be ready.  Don't let them get mushy.  You want them firm enough to stay together when you pierce them with the fork.
5.  Mix the potatoes, onions, and bacon.  Yum.
6.  Let these three things cool.
7.  Mix the remaining ingredients well, leaving extra chives out for garnish.  I use wild chives when they are available because they are free, grow like weeds, and are easy to distinguish.  The measurements are approximate.  This dish rocks.  You can leave out the chives but you are doing yourself a great disservice.  Make sure you use fresh rosemary and chop it finely.  The dried stuff will not do so well in this dish unless you let it sit for at least a day or two before eating.
8.  Gently stir in about half of the dressing.  You want to be sure to not overdo it on the dressing, so I start with half and add as needed.  Just go with what's right for you.
9.  Let it chill for an hour at least for the flavors to marry.  And say yum again.
Chicken Breasts in Tarragon Sauce


Ingredients:
boneless skinless chicken breasts, olive oil, shallot, dry vermouth, chicken broth, tarragon leaves, butter

Directions:
Heat oil in a large skillet.
Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
Drain almost all fat from skillet.
Add shallots and cook until softened.
Add vermouth to pan, stirring up all bits.
Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
Add tarragon, and whisk in butter one bit at a time to thicken.
Season with salt & pepper to taste.  Serve over chicken.
Helene's Chicken Binakol


Ingredients:
canola oil, garlic cloves, onion, gingerroot, chicken legs, fresh coconut, peppercorns, salt, fish sauce, fresh spinach

Directions:
Heat canola oil.
Sauté garlic, onion and ginger.  (Be careful not to burn 'em, or you will have a burnt flavour soup].
Toss in all the chicken pieces then pour a tablespoon of fish sauce.
Sauté until the chicken meat releases its own juice without adding water. stir often.
Chop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. Let boil for 5 minutes over medium heat.
Scrape the young coconut meat and mix it with the chicken.
Drop about 7 pieces of peppercorns.
Simmer for another 10 minutes.
Put the sliced fresh oyster mushrooms into the simmering soup.
Let boil for another 3 minutes.
Add in the spinach leaves, and continue to simmer for another minute.
Season with salt to taste.
NOTES : Do not add water into the soup.
Use only fresh young coconut juice as soup.
Chicken binakol MUST be served warm!
Fancy using the coconut shells as Chicken Binakol's serving bowls.
Garnish with parsley or top the soup with chopped fresh red chilies if you prefer the soup with a bit of spicy bite.
Slurp it good!
Veggie Potato Chowder for Slow Cooker


Ingredients:
potatoes, carrots, sweet onion, butter, garlic clove, dried thyme, marjoram, salt, pepper, flour, half-and-half cream, cheddar cheese

Directions:
In a 5 quart slow cooker, combine all ingredients but the 1/4 cup flour, half-half cream, peas and cheese.  Cover and cook on LOW for 5-6 hours or until veggies are tender.
In a small bowl, combine the flour and cream until smooth then slowly add to the slow cooker.
Stir in peas and cover and cook on HIGH for 30 minutes or until slightly thickened.
Top each serving with some shredded cheese if desired.
Mexican Chocolate Cake


Ingredients:
unsalted butter, water, flour, baking soda, sugar, eggs, cinnamon, vanilla, butter, milk, powdered sugar, vanilla, pecans

Directions:
Preheat oven to 350 degrees F.
Combine butter, oil, cocoa and water in a saucepan and heat until butter is melted.
In a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
Add melted butter mixture to the flour mixture and blend.
Pour batter into a greased 9X13X2-inch baking pan and bake 20-25 minutes or until done.
While cake is still hot, ice cake.
For icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge.
Remove from heat and add powdered sugar, vanilla, and pecans.
Butter Chicken


Ingredients:
chicken, plain yogurt, ginger, garlic, lime juice, cinnamon sticks, cloves, cardamoms, black peppercorns, tomatoes, fenugreek leaves, white pepper, butter, fresh coriander

Directions:
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns and the oil.
Marinate the chicken in this for 6 hours, in a fridge.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C].
Put it aside.
Cut tomatoes, put them in a pan (no water] and boil.
When the quantity has dropped by half, strain through a fine sieve.
What comes out of the sieve is the tomato sauce.
Take a pan, start heating the sauce, add the butter.
When the butter is melted, add the white pepper, salt, fenugreek leaves and cream.
Cook for 2-3 minutes.
Mix the chicken pieces into this sauce.
Cover and cook on a low flame until the chicken is done.
Garnish with fresh coriander and serve with rice.
Sassy Chicken Wraps W/Cilantro Pesto


Ingredients:
fresh cilantro leaves, pine nuts, Cotija cheese, ground cumin, garlic cloves, lime juice, salt, olive oil, sun-dried tomato, tomato sauce, cayenne pepper, garlic clove, salt, vinegar, brown sugar, olive oil, whole wheat tortillas, red bell pepper, zucchini

Directions:
Place the sun-dried tomatoes in a bowl and pour boiling water over them to cover.
Set them aside to steep.
Make the cilantro pesto: place cilantro leaves, pine nuts, Cojita cheese, cumin, garlic, lime juice,& salt into a food processor, and pulse until mixture is a paste-like consistency.
Scrape down the sides of the processor bowl, and with the processor on, add the olive oil in a continuous stream.
After 1/4 c., check the consistency of the pesto. If it is spreadable, but not watery, stop. If it is still too chunky to spread, add a little more oil. But you do not want a runny consistency.
Place pesto in a bowl, set aside.
For the Sassy Tomato Vinagrette: Drain the tomatoes and dice (or cut into small pieces with kitchen shears].
Peel the garlic clove, and using the back of a knife, crush it with the salt until the mixture makes a paste.
Put tomatoes, garlic paste, tomato sauce, cayenne pepper, vinegar& brown sugar into the food processor and whirl until well-combined.
Drizzle in the olive oil while the food processor is running.
Set aside.
Core and seed the red pepper, and slice it and the zucchini into strips.
To make the wraps: Spread a layer of cilantro pesto (about 1 1/2 tablespoons per wrap] onto the each tortilla-- stopping about 1/2-inch from the edge.
Next, put down a slice of the chicken, and spread the top of the chicken with the Sassy Tomato Vinagrette.
Add a layer of zucchini & pepper slices.
Roll up into wraps.
Raspberry Cupcakes


Ingredients:
pecans, butter, fresh raspberries, frozen raspberries, fat free cream cheese, non-dairy whipped topping

Directions:
In a medium size mixing bowl, combine graham wafer crumbs, crushed pecans and melted butter, mixing well.
Spoon mixture evenly into 12 large paper-lined baking cups and press with a rounded spoon to firm bottom.
Puree' raspberries and set aside.  Reserve 1/4 cup of puree to serve with the frozen cupcakes as topping.
In a mixing bowl, beat cream cheese until fluffy.
Add condensed milk and 1/2 cup of raspberry puree' and mix until well blended.
Fold in whipped topping.
Spoon evenly into the 12 paper-lined cups.
Place the 12 cup tray into the freezer compartment for at least 5 hours or longer.
Remove from freezer and remove paper liner.
Invert cakes and place on serving plates.
Serve frozen with a spoonful of remaining raspberry puree'.
If desired, garnish with a few fresh whole raspberries.
Light Cranberry Oat Scones


Ingredients:
flour, quick-cooking oats, sugar, baking powder, salt, butter, margarine, skim milk, nonfat plain yogurt, egg substitute, dried sweetened cranberries, brown sugar

Directions:
Preheat oven to 350 degrees.
Combine first six ingredients in a medium mixing bowl.
Work butter or margarine into dry ingredients until batter is the size of small peas, using a pastry blender or fork.
Combine milk, yogurt, and egg substitute in a small mixing bowl.
Add to dry ingredients, mixing thoroughly.
Stir in sweetened dried cranberries.
Spread batter into a 9-inch circle on an ungreased cookie sheet.
Sprinkle top of scones with brown sugar.
Cut into 8 wedges.
Bake 30 to 35 minutes or until golden brown.
Remove scones from oven and re-cut edges.
Spinach Casserole


Ingredients:
butter, flour, salt, pepper, milk, frozen chopped spinach, onion, Worcestershire sauce

Directions:
Melt butter, blend in flour, salt & pepper, stir and bubble one minute.
Remove from heat and stir in milk. Bring to boil, stirring constantly. Boil one minute, stirring.
Drop in still frozen spinach and cook until thawed.
Season with grated onion and Worcestershire Sauce to taste (approx 1/4 to 1/2 tsp each. Start small and taste as you add. A little goes a long way.].
Place in casserole, top with buttered bread crumbs. (Buttered bread crumbs: 2-3 Tbsp butter, melted, pour in fine, dry bread crumbs.].
Bake at 325F (or 350F] for at least one hour.
Passover 1965 - 8 pkgs spinach, double sauce recipe, made 3 1/2 quarts.
Passover 1970 - 6 pkgs spinach, double sauce recipe, made 3 quarts.
Roaring Campfires


Ingredients:
"all-purpose flour"

Directions:
Preheat oven to 350°F
Lightly grease cookie sheets.
Let dough stand at room temperature about 15 minutes.
Combine dough, flour and cocoa in large bowl; beat until well blended.
Shape dough into 1-inch balls; place 2 inches apart on prepared cookie sheets.
Bake about 7 minutes or until set. Immediately press pretzel pieces into sides of cookies to resemble campfire logs. Carefully remove to wire racks; cool completely.
Using decorating tips, pipe yellow and orange icing onto cooled cookies to resemble flames.
Jerked Shrimp With Melon Salsa


Ingredients:
shrimp, olive oil, fresh lime juice, cantaloupe, honeydew melon, fresh cilantro, red onion, lime wedges

Directions:
Prepare barbecue (medium heat]. Toss shrimp, oil, 2 teaspoons lime juice, and jerk seasoning blend in medium bowl. Let marinate 10 minutes.
Meanwhile, toss cantaloupe, honeydew, cilantro, red onion, and remaining 2 teaspoons lime juice in medium bowl. Season salsa to taste with salt and pepper.
Thread shrimp onto metal skewers. Grill until opaque in center, occasionally brushing with marinade, about 5 minutes. Serve with salsa and lime wedges.
Apple Cheddar Muffins


Ingredients:
egg, 2% low-fat milk, unsweetened applesauce, sugar, all-purpose flour, baking powder, salt, ground cinnamon, cheddar cheese

Directions:
In a large bowl, combine egg, milk, oil, applesauce and sugar. Sift flour, baking powder, salt and cinnamon together; add all at once with Cheddar cheese to egg mixture.
Stir only until flour mixture is moistened (batter will be lumpy]. Divide batter among 12 greased muffin cups. (Cups will be more than 2/3 full].
Bake at 400 F for about 20 minutes or until wooden pick inserted in center comes out clean.
Let cool in muffin pan 5 minutes. Run knife around outer edges of each muffin; turn out onto rack to cool completely.
Dubliner Flat Omelette


Ingredients:
eggs, potatoes, cheese, chives, butter, tomatoes

Directions:
Chop the tomato into small cubes,.
Beat the eggs, season with pepper and salt.
In a large pan, melt the butter.
Add the Potato and Shrimp and cook for 2 minutes.
Add eggs and let cook for a few minutes.
Add tomato and grated cheese.
Finish under the grill or cover pan for a minute or two, until cheese melts and eggs are cooked to your liking.
Garnish with chives.
Serve with homemade brown bread and butter.
Finish breakfast with more brown bread, butter and Irish Marmalade!
Tender Oven Roasted Pork  and Veggies


Ingredients:
dried parsley flakes, fresh parsley, garlic cloves, onion, olive oil, kosher salt, lemon juice, carrots, potatoes, onion, olive oil, kosher salt

Directions:
Preheat oven to 500 degrees (yes, 500].
Rinse, and pat dry the pork roast. Set aside on a clean plate.
In a food processor or blender, combine onion, garlic and parsley.  After all is minced and mixed well, slowly add (while pulsing] olive oil until a nice thick paste has formed.  This should be enough paste to completely cover a 3 lb. roast. If you use a bigger roast, then increase the amounts of the ingredients for the paste accordingly.  If your paste isn't, well, pasty enough, add more olive oil until it is. Maybe your onion or garlics were bigger than mine.
Rub a 1/4 inch thick layer of the paste on to what you have decided to be the bottom of your roast. When completely covered, carefully put bottom side down onto a wire rack that is set onto a broiler pan. If you don't mind your roast sitting in a little fat and possibly getting brown on bottom, you could omit the use of the wire rack.
Now, apply the rest of the paste to the top and sides of the roast.  When completely covered, sprinkle Kosher salt all over top and then sprinkly as evenly as possible the juice of the lemon on top of all.
Now, with rack in the second lowest position, put roast uncovered in the 500 degree oven for 17 minutes.  Then, LOWER TEMP of oven to 325 degrees and cook for approximately one more hour OR until temperature taken from probe reads 155 degrees.  When done, take roast out and allow to rest for 10-15 minutes loosely covered with foil.  Resist the urge to cut into it at least for the first 5 minutes to allow the juices to redistribute.  You wont be sorry, because this is one juicy hunk o' meat!
While the roast is cooking at 500 degrees, coat the baby carrots, potatoes and onion with the Kosher salt and olive oil and cook them in the oven with the roast AFTER  lowering the temp to 325.  When you remove the roast from the oven,  crank the heat on the veggies back up to 415 degrees and by the time the juices in the roast have redistributed, your veggies should be crisp-tender and ready to be enjoyed with the roast.  Perfecto! I love multi-tasking.
By the way, all ovens are calibrated differently.  My cooking times are based, of course, upon my oven.so be sure and check the temp of your roast with an internal thermometer inserted into a fleshy part of the meat (avoid taking temp near bone where temperatures will register higher].  If covered properly with foil while standing, the pork roast will raise in temperature to the proper and recommended safe temp for pork. I did have some burned looking juice on the bottom of the pan, but the roast was excellent.
Best Ever Sloppy Joes


Ingredients:
lean ground beef, butter, shortening, celery, onion, potato, carrots, green bell pepper, tomato sauce, brown sugar, catsup, mustard, garlic granules, paprika, cayenne, chili powder, Worcestershire sauce, liquid smoke, cider vinegar, salt, ground black pepper

Directions:
Preheat a large Dutch oven or saucepan over low heat. Now add the fat to the pan and when melted add the ground beef, celery, onion, carrots, and potato. Cook and stir over medium to medium-high heat until beef is no longer pink; now add the bell peppers and cook until the peppers are softened.
Add seasonings and remaining ingredients and stir well. Cover the pan, reduce heat to low and simmer for about 20-25 minutes, stirring every five minutes or so until done to your liking (if Joes are too 'loose' uncover your pan and cook uncovered until the consistency you like].
Serve on a warmed hamburger bun with or without shredded cheddar cheese.