xiaoxl/recipe_data huggingface dataset:
Garbanzo Stir-Fry
Category: main-dish
By JDS

This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like.

Ingredients:
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 clove garlic, crushed
ground black pepper to taste
1 (15 ounce) can garbanzo beans, drained and rinsed
1 large zucchini, halved and sliced
½ cup sliced mushrooms
1 tablespoon chopped fresh cilantro
1  tomato, chopped

Directions:
Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally. Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

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

Calories: 166.7
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 21.2 g
Sugars: 2.3 g
Dietary fiber: 4.7 g
Protein: 4.6 g
Sodium: 216 mg
Crock-Pot Mulligatawny Soup


Ingredients:
chicken broth, diced tomatoes, onion, carrot, sweet potato, bell pepper, boneless skinless chicken thighs, apple, parsley, curry powder, sugar, salt, pepper, whole cloves

Directions:
Place all in Crock-Pot and cook high 4 to 6 hours or on high for one hour and then low for 7 to 9 hours.
It's done when vegetables are fully soft.
Sometimes old crock pots don't put out enough heat to be finished by stated cooking times.
When it's all done, take about two cups of it and put it in a blender and puree.  Use a towel over the blender top and hold down firmly to avoid a hot splatter.  In a few seconds its about the consistency of baby food.
Stir it back into the soup.  This really idealizes the broth of the soup without watering it down.
Like a lot of things, I think this might be better on the second day.
Note: other additions could be: chopped coriander, frozen thawed green peas, cubed white potatoes, diced turnips, diced zucchini.
Yield: 6 to 8 servings.
Apricot Whip


Ingredients:
water, salt

Directions:
Put apricots and water in a medium pan.  Cover and bring to a boil.
Reduce heat to low; cook until very tender (45 minutes to one hour].
Using a slotted spoon, transfer to baking sheet to cool slightly.
Puree apricots and salt (if you are using it] in a food processor until completely smooth and the consistency of thick jam.  Let cool.
Refrigerate airtight for up to 1 day.
Ranch Potato Rings #5FIX


Ingredients:
character(0]

Directions:
Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave.
Completely remove film and stir.
Microwave on high for 1 additional minute.
Add 1 Tablespoon of Hidden Valley Ranch mix. Mix well. You can add more according to your taste.
Let cool just enough to touch. You want it a bit warm.  It pipes out better when it's a little warm.
Load your piping bag with the mashed potatoes, (or Zip Lock Bag]. Snip off the tip of the bag enough to have a nice size whole.
On a wax paper lined baking sheet, pipe mashed potatoes out into an "onion ring" shape. Nice plump circles.
Once all your rings are done, stick into freezer until firmly frozen. 30 minutes should work fine.
Preheat your deep fryer to 350.
Prepare your Onion Ring Batter according to the directions on the box.
Take a few out of the freezer at a time. Work in batches keeping the others frozen until ready to batter and fry.
Dip your potato ring into batter, shake off excess.
Fry 2-3 minutes per side or until golden brown.  Serve with your favorite dipping sauce.
Note~you  do not have to cook these right away.  They keep frozen beautifully for future cravings.
Deep Dish Cookie in a Mug
Category: desserts
By EmThePuppyLover

This is a great after-school snack. Feel free to add nuts or other things instead of chocolate chips.

Ingredients:
2 tablespoons melted butter
1 tablespoon white sugar
1 tablespoon brown sugar
¼ teaspoon vanilla extract
¼ cup flour
3 pinches salt
¼ teaspoon baking powder
1 tablespoon chocolate chips

Directions:
Mix melted butter, white sugar, brown sugar, and vanilla together in a microwave-safe mug; add flour, baking powder, and salt and mix thoroughly. Stir chocolate chips into the doughy mixture until just combined. Cook in microwave oven until cookie-like, about 1 minute.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 1 cookie

Calories: 471.3
Fat: 26.5 g
Saturated fat: 16.5 g
Carbohydrates: 56.8 g
Sugars: 31.6 g
Dietary fiber: 1.5 g
Protein: 3.9 g
Cholesterol: 61.1 mg
Sodium: 756.3 mg
Easy Roasted Peppers
Category: side-dish
By FISHLOVE

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation.  After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Ingredients:
6  red bell peppers

Directions:
Preheat the oven to 500 degrees F (260 degrees C). Cut the peppers into quarters.  Remove the seeds and the membranes.  Roast the peppers until the skin blisters and turns black.  Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool.  The skins should peel away off of the peppers easily when cooled.

Yields: 4 servings

Calories: 55.3
Fat: 0.5 g
Carbohydrates: 10.8 g
Sugars: 7.2 g
Dietary fiber: 3.6 g
Protein: 1.8 g
Sodium: 7.1 mg
Chicken Barcelona With Food Processor


Ingredients:
fresh Italian parsley, onions, garlic cloves, tomatoes, canned tomatoes, unsalted butter, frying chickens

Directions:
Using steel blade, chop parsley fine; reserve.
Using steel blade, with motor running, drop orange rind through feed tube and process until coarsely chopped.  Reserve.
Using steel blade, with on/off turns, chop onions fine, 1 at a time (4 quarters].  Drop garlic through feed tube while chopping second onion.  Drain as necessary and reserve.
Clean work bowl.
Using steel blade, coarsely chop tomatoes, 2 at a time (if using fresh].  Reserve.
In large skillet, over moderate flame, saute onions and garlic until golden.
Add tomatoes, orange juice and 1/4 cup of the chopped parsley.
Cover and cook over low heat until sauce thickens, about 30 minutes.  Correct seasoning to taste.
*** To prepare in advance, refrigerate sauce and chicken separately up to this point until ready to cook. ***.
Preheat oven to 350 degrees Fahrenheit.
Pour sauce over chicken and sprinkle with chopped orange rind.  Cover and bake 20 minutes.
*** To freeze, prepare up to this point, let cool before freezing.  To reheat, place in preheated oven and bake approximately 30 minutes. ***.
To serve, pour sauce over chicken arranged on a platter and sprinkle with reserved parsley.
Wicked Pumpkin Whoopie Pies


Ingredients:
canned pumpkin puree, eggs, canola oil, brown sugar, molasses, salt, baking powder, baking soda, cinnamon, ginger, all-purpose flour, cream cheese, unsalted butter, confectioners' sugar, marshmallow cream, water

Directions:
Preheat oven to 350°.
Beat pumpkin, eggs, oil and brown sugar together until fluffy.
Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
Bake for 10-13 minutes or until done.
Filling: Add all ingredients in a bowl and beat until fluffy.
When whoopie shells are cooled, place a scoop of filling between two shells.
Wicked good!
Sushi Salad (Pareve)


Ingredients:
sushi rice, carrots, celery, mango, cucumber, rice vinegar, sugar, salt, light soy sauce, wasabi

Directions:
In a pot with a cover, bring 1 1/2 cups of water to a boil.
Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
Cut mango, cucumber, and celery into small squares.
Grate carrot.
Stir the vegetables into the cooled rice.
In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.
Roasted Tomato and Swiss Cheese Sandwich


Ingredients:
tomatoes, oregano, basil, salt, pepper, olive oil, mayonnaise, swiss cheese

Directions:
Slice tomato fairly thin, between a quarter and half an inch. Place on parchment and sheet pan, drizzle with olive oil, sprinkle salt, pepper, oregano and basil and place under maxi broil in middle of the oven (same position that you would use to bake anything else].
After about 5 minutes, flip tomato slices, drizzle more olive oil and sprinkle more pepper, oregano and basil. Bake about 5 more minutes.
Toast the bread, spread on mayo, and put 2 or 3 slices of tomato on one slice and swiss cheese on top of tomato. Grind a little more pepper and place under broiler to melt cheese.
Place other slice of bread on top and enjoy!
Pepper-Crusted Filet Mignon


Ingredients:
coarse salt, fresh coarse ground black pepper, olive oil, red wine, butter, coarse salt

Directions:
Season filets very generously on both sides with salt and pepper (especially pepper], patting in firmly.
Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness] for medium-rare.
Remove strings from filets, and serve with Red Wine Sauce, if desired.
Red Wine Sauce
Makes 1/3 cup
1  cup red wine
2  tablespoons cold butter, cut up
Coarse salt
Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
Caramelized Onion and Goat Cheese Pizza


Ingredients:
olive oil, onions, sun-dried tomato packed in oil, fresh basil

Directions:
Preheat oven to 450°.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust.
Top with onion and cheese. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.
Hidden Ranch Pesto Spicy Shrimp Pizza #RSC


Ingredients:
raw spinach leaves, garlic cloves, parmesan cheese, extra virgin olive oil, kosher salt, black pepper, mozzarella cheese, shallot, unsalted butter, extra virgin olive oil, unsalted butter, extra virgin olive oil, parmesan cheese

Directions:
"Make or buy one pizza dough that will make one 12" diameter pizza.  Preheat oven to 500 degrees and place your pizza stone on the middle oven rack.  Semi pack one cup of spinach leaves with stems removed.  Put into a food processor.  Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil.  Process, pushing sides down until a smooth puree results.  Set aside.  Heat 10" skillet between medium-low and medium heat.  When heated, add 1 T. butter and 1 T. extra virgin olive oil.  Add shallot slices for 30 to 45 seconds.  Remove shallots to paper towel lined bowl.  While pan is reheating,  dry shrimp and then rub jerk seasoning on shrimp.  Sautee shrimp for 1 and 1/2 minute per side.  Remove to bowl and add 1 t. sriracha.  Set aside.  Take pizza dough and place on pizza peel.  Take 1/3 Cup Hidden Valley pesto and evenly spread on dough.  Top pesto with mozzarella.  Add shallots and shrimp to top of pizza.  Sprinkle smoked paprika on top.  Place pizza on baking stone and bake for 6 to 7 minutes.  Remove from oven and sprinkle on remaining parmesan cheese.  Slice and enjoy."
Baked Tofu and Spinach


Ingredients:
frozen chopped spinach, low-fat tofu, onion, nutritional yeast, soy sauce

Directions:
Preheat oven to 450 degrees and cook spinach according to package.
Place cooked spinach in a food processor cup and add the remaining ingredients.  Blend well.
Pour mixture into a nonstick pan.  Bake for 50 minutes.  Allow to cool, and serve.
Easy Dilly Dip


Ingredients:
reduced-fat sour cream, mayonnaise, dill weed, scallions, seasoning salt

Directions:
Mix everything together., Cover and chill in a bowl for 4 hours before serving., Serve with raw veggie dippers.
Mandarin Chicken Salad with Orange Juice Dressing


Ingredients:
onion, salt, fresh lemon juice, celery, mayonnaise, mandarin orange, grapes, lettuce leaf, sugar, vinegar, salt, dry mustard, celery seed

Directions:
Mix the first 6 ingredients together., Chill., Mix the dressing ingredients together and chill., Serve on lettuce leaves., Decorate with fruit around the edges., Spoon salad dressing over the salad mixture when served.
Mashed Potatoes With Rosemary and Leeks


Ingredients:
potatoes, olive oil, garlic clove, leek, rosemary, chicken broth, dry white wine, sour cream, milk

Directions:
Cook potato cubes in boiling water for 15 to 20 minutes until tender.  Drain and  return to pot and cover.
Heat oil in a 2 quart saucepan and lightly brown the leeks and garlic.  Add fresh rosemary and continue to cook 2 minutes.  Add wine or chicken broth.  Using and electric mixer, mix in potatoes.  Slowly add sour cream and milk.  Season with salt and pepper to taste.
Note:  potatoes can be mashed manually, then stirred in by hand, as well as the sour cream and milk.
Scott's Buffalo Wing Sauce
Category: side-dish
By ScottCim

This is a mild sauce, with lots of taste.

Ingredients:
½ cup butter
⅓ cup hot pepper sauce
⅓ cup ketchup
2 tablespoons honey

Directions:
Combine the butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat.  Reduce heat to low and simmer for 15 minutes.  Use as a sauce for cooked chicken wings or pieces.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 1/4 cup sauce

Calories: 205.5
Fat: 18.5 g
Saturated fat: 11.7 g
Carbohydrates: 11.2 g
Sugars: 10.7 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 48.8 mg
Sodium: 703.5 mg
Low-Fat Glazed Cranberry Mini Loaves


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, orange zest, cranberries, egg, vanilla, confectioners' sugar, nonfat milk, vanilla

Directions:
Set oven to 350°F.
Set oven rack to second-lowest position.
Grease 2 mini loaf pans.
Pick out any discolored cranberries and discard then chop coarsely.
In a large bowl combine the flour with the next  5 ingredients, then mix in the cranberries.
In a small bowl whisk together the egg with oil, 3/4 cup plus 2 tablespoons orange juice and vanilla.
Add to the dry ingredients; using a wooden spoon mix JUST until combined (the batter will be thick, do not use an electric mixer for this].
Divide the batter between the two mini loaf pans.
Bake for 30-35 minutes or until the loaves test done.
Cool loaves completely.
For the glaze in a bowl whisk all glaze ingredients together until smooth adding in more sugar or milk until a fairly thick glazing consistency is achieved.
Using a spoon drizzle the glaze over the top of the loaves.
Texas Trash Dip


Ingredients:
cream cheese, sour cream, green chilies

Directions:
Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
Strawberry Spinach Chicken Salad


Ingredients:
strawberries, green grape, Dijon mustard, pepper

Directions:
Arrange spinach on 4 chilled plates., Place chicken onto spinach and top with strawberries., In a small bowl, combine salad dressing, orange juice and mustard and mix well., Drizzle over salads and top with almonds.
Curried Shrimp With Tomatoes & Spinach


Ingredients:
shrimp, vegetable broth, water, tomatoes, onion, garlic clove, fresh spinach, curry, onion powder, garlic powder, allspice, stevia

Directions:
Sauté the shrimp with the onion, tomatoes and garlic for about 3 minutes or until.
cooked. Add vegetable broth, curry and stevia. Add garlic and onion.
powder & allspice to thicken the mixture. Cook for 5-10 minutes on medium heat.
Add water or reduce liquid until desired consistency is reached. Add spinach cook for a minute and serve.
Makes 1 serving (1 protein, 1 vegetable].
Nine Spice Garam Masala


Ingredients:
cloves, cumin seed, brown cardamom pods, black peppercorns, nutmeg, cinnamon sticks, bay leaves, ground ginger

Directions:
Lightly roast everything except the ground ginger under low to medium heat or in a low oven.
Do not let the spices brown.
They should give off a light steam.
When the spices give off an aroma, remove from the heat, cool and grind in batches. After grinding, add the ground ginger, mix thoroughly and store in an airtight container. This will last almost indefinitely. Makes about 14 ounces For an aromatic garam masala, omit the peppercorns and ginger.
Super Easy Paella


Ingredients:
green pepper, onion, olive oil, stewed tomatoes, chicken broth, water, parboiled rice, turmeric, paprika, garlic cloves, shrimp, scallops, boneless skinless chicken

Directions:
Chop the chicken into 1 inch chunks.
Salt, pepper and garlic powder the meat.
Brown in oil that has been heated in a large pot such as a Dutch Oven.
Remove chicken and add peppers, onion, garlic, and cook until soft (about 10 minutes].
Remove and put with chicken.
In the same pot, combine, the tomatoes (you may need to cut them depending on the brand] and the liquid with the broth and water.
Bring to a boil.
Add turmeric and paprika and stir in the rice.
Add the chicken and vegetables.
Cover tightly and reduce heat to simmer (low or med low].
Cook for 30-35 minutes or until all the liquid is absorbed.
Add shrimp and scallops be sure to PUSH THEM TO THE BOTTOM UNDER THE RICE.
Cook for 5-10 minutes uncovered or until the shrimp are pink.
You may add a can of peas which I don't but it is the traditional way.
Grilled Vegetable Salad With Tarragon Vinaigrette


Ingredients:
new potatoes, zucchini, sweet onions, mushroom caps, olive oil, romaine lettuce, salt, pepper, feta cheese, walnuts, fresh tarragon, white wine vinegar, Dijon mustard, shallots, garlic, fresh tarragon, lemon pepper, sugar

Directions:
Chill salad plates.
VINAIGRETTE:
Muddle the tarragon with a mortar and pestle (or mash between to tablespoons].
In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended.   Stir in shallots, garlic and and tarragon.  Add lemon pepper to taste.
BLANCH BEANS:
Bring a large pot of salted water to a rapid boil.
Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
PREPARE VEGETABLES FOR GRILLING:
Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water.   Allow to sit for 20 minutes.
Place potatoes in a steamer  (or use a microwave steam bag] and steam until partially cooked, approximately 4-5 minutes (less for microwave],  Time will vary depending on size of the potatoes.
To Grill Vegetables:
Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate].
Place peppers on grill and blacken on all sides; transfer from grill  to a covered dish for 10 minutes, then peel the blackened skin off.   (Do not run under water as you will lose flavor.] Cut into 1-inch pieces. Set aside.
Brush zucchini, onions, mushrooms and potatoes with olive oil.
Grill over hot coals to desired doneness, approximately  4-6 minutes per side, or until grill marks are apparent on both sides.
Remove from grill and cool slightly.
Cut vegetables into 1-inch pieces.
Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables].
Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
Pass remaining dressing.
Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari


Ingredients:
mustard seeds, whole cumin seed, ginger, green chili pepper, onions, curry leaves, ground turmeric, salt, sweet potatoes, coconut milk, water, shrimp, fresh spinach, vinegar, steamed rice

Directions:
Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
Add the ginger, chili peppers, onions and curry leaves and saute over medium heat until the onion is translucent, but not browned. Stir from time to time.
Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
Add the coconut milk and the water. Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time.
Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar.
Serve with steamed rice or naan.
Mom's Apple Pie.


Ingredients:
eggs, apples, sugar, flour, baking soda, vinegar, sour cream

Directions:
1. Preheat the oven to 360.
2. Mix eggs well. Then add the sugar and mix together.
3. Add sour cream and flour to the mix.
4. Put baking soda in a spoon n pour vinegar on top so it fizzes.
5. Add it to the mixture n blend everything together.
6. Peel and core the apples. Cut into wedges. Then mix them in the mixture.
7. Spray the pan n pour the mixture. Bake for about 35 mins or until golden brown. Check if inside is cooked with toothpick.
Fruit Salsa


Ingredients:
mangoes, papayas, kiwi fruits, fresh corn kernels, red onion, fresh cilantro, fresh lime juice, salt

Directions:
"Combine all ingredients in a small bowl; cover and chill."
Chicken Scarpariello - Country Style


Ingredients:
olive oil, chicken, red bell pepper, garlic cloves, onion, salt, fresh ground black pepper, dried rosemary leaves, chicken broth, dry white wine, all-purpose flour, fresh lemon juice, potatoes, fresh mushrooms

Directions:
In a skillet, heat oil. Add chicken and sausage in batches; brown on all sides. removing pieces to a plate as they brown.
Discard all but 2 tablespoons drippings from pan. To hot drippings, add the mushrooms, red bell peppers, sliced cherry peppers, onion, potatoes, and garlic; saute until tender.
Return chicken and sausage to skillet. Add salt, black pepper, the rosemary , the broth, the wine, and lemon juice. Bring to a boil; lower heat and simmer, covered, until chicken is tender, about 25 minutes.
Remove chicken and sausage from skillet; arrange on warm serving platter.
Skim fat from mixture in skillet.
In a small glass measure, mix flour with 1/4 cup water until blended. Stir into liquid in skillet. bring to boiling, stirring constantly; boil for 1 minute, stirring, until mixture thickens.
Spoon sauce over chicken and sausage.
Orzo Salad With Corn and Cucumber-Feta Dressing


Ingredients:
feta cheese, cucumbers, olive oil, water, orzo pasta, corn, black olives, green onion, flat leaf parsley

Directions:
Put 3/4 of the feta, 1/2 of the cucumbers, the oil and water into a food processor and blend until smooth.
Season with salt and pepper as needed.
Cook the orzo as directed.
Drain the pasta and place in a large bowl with corn, olives, onions and parsley.
Mix in dressing.
Sprinkle with remaining feta.