xiaoxl/recipe_data huggingface dataset:
White Vegetable Lasagna


Ingredients:
zucchini, red bell peppers, cremini mushrooms, olive oil, olive oil, shallots, garlic cloves, dried basil, all-purpose white flour, 1% low-fat milk, gouda cheese, asiago cheese, frozen chopped spinach, water-packed artichoke hearts, sun-dried tomato, crushed red pepper flakes, low fat cottage cheese, egg, dried basil, ground black pepper, crushed red pepper flakes, part-skim mozzarella cheese

Directions:
Cook noodles according to package instructions.
Roasted Veggies:
Preheat oven to 400°F.
Toss zucchini, bell pepper and mushrooms with olive oil.
Spread evenly onto a large baking sheet with 1/2" sides.
Bake for 30 minutes. Drain liquid.
Sauce:
While the veggies are roasting, heat olive oil over medium heat. Add shallots and saute for about 3 minutes until lightly browned.
Add garlic and italian seasoning and saute for 2 more minutes.
Stir in flour.
Stir in the remaining sauce ingredients and simmer, stirring often, over low heat for about 20 minutes or until cheese is melted. You can keep it simmering over very low heat while you finish other prep work.
Filling:
Stir together all filling ingredients except the mozzarella.
Assembly:
Spread about 1/2 cup of the sauce across the bottom of a 13x9 baking dish.
Layer one third of the noodles, half of the vegetables, 1 cup of mozzarella, and half of the filling.
Repeat one third of noodles, half of veggies, 1 cup mozzarella and remaining filling.
Top with last third of noodles, remaining sauce and last cup of mozzarella cheese.
Cover loosely with foil and bake for 30 minutes at 400°F.
Remove foil and bake another 15 minutes.
Onion & Garlic Popcorn


Ingredients:
butter, onion powder, garlic powder, salt

Directions:
Melt thebutter.
Combine with the other ingredients.
Drizzle over popcorn, mixing well.
Note:If you pop your popcorn in oil,leave out the butter& just sprinkle powders over the popcorn while hot.
Or, pop it in the microwave and add the powders to the popper before popping.
Lemon Tossed Salad


Ingredients:
preserved lemon, fresh lemon juice, extra virgin olive oil, of fresh mint, fresh parsley, garlic, pepper, plum tomatoes, green pepper, red onion, avocado, kalamata olive, feta

Directions:
Rinse the preserved lemons, remove and discard pulp.
Cut rind into thin strips.
Whisk together lemon juice and the next 5 ingredients, adding lemon rind, tomato and the next 5 ingredients.
Toss well and chill for 1 hour.
Serve over greens.
Lamb Chili Sekuwa


Ingredients:
lamb, garlic, ginger, cumin seed, turmeric, tomato paste, honey, soy sauce, onions, red bell peppers

Directions:
In a blender, process garlic, ginger, roasted cumin seeds, turmeric, chili paste, tomato paste, honey, soy sauce, sesame oil and salt into a smooth paste.
In a large bowl, pour the spice mixture over the lamb pieces.
Add onion and bell pepper slices, and oil; mix well, cover, and let marinate for at least four hours.
Preheat grill.
Place marinated lamb pieces with vegetables on the grill; cook, frequently turning until lamb slices are tender.
Take the cooked sekuwa off the grill.
To serve, arrange the lamb sekuwa on the bed of rice pilaf, supplemented with chili achar.
Vegetable and Feta Latkes
Category: side-dish
By Edna

There are great for a change of latke pace! Terrific for Hanukah parties when you're looking to give your friends a little extra.

Ingredients:
2 ½ cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
½ teaspoon salt
3  eggs, lightly beaten
salt to taste
freshly ground black pepper
¾ cup matzo meal
½ cup chopped fresh parsley
½ cup crumbled feta cheese
¼ cup vegetable oil

Directions:
Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

Yields: 8 to 12 latkes

Calories: 224.5
Fat: 14.6 g
Saturated fat: 3.9 g
Carbohydrates: 17.3 g
Sugars: 2.9 g
Dietary fiber: 2.2 g
Protein: 7.6 g
Cholesterol: 104.1 mg
Sodium: 390.3 mg
Ultimate Monte Cristo


Ingredients:
unbleached all-purpose flour, cornstarch, baking powder, baking soda, cayenne pepper, kosher salt, dark beer, gruyere cheese, smoked ham, roast turkey meat, powdered sugar

Directions:
To make the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cayenne, and salt.
Whisk in the club soda and beer.
The mixture should be the consistency of pancake batter.
Refrigerate until you're ready to use it.
To assemble the Sandwiches: Set half of the slices buttered side down, and cover with the cheese slices, folding them over if they extend past the edges.
Layer the ham and turkey over the cheese, and spread the jam over the turkey.
Place the top slice of bread on, buttered side up.
Grill the sandwiches on both sides.
Pour the oil into a deep heavy-duty saucepan to fill it halfway.
Heat the oil to 350°F (175°C], measuring the temperature on a deep-fat thermometer.
Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces.
Stir the batter.
Dip each sandwich piece into the batter, thoroughly coating it.
Fry the pieces 2 or 3 at a time, being careful not to overcrowd them in the pan.
Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain.
Allow the oil to come back up to temperature before you fry the next batch of sandwiches.
Place the sandwiches on a platter.
Sift a very heavy layer of powdered sugar over them, and serve with a side of jam.
Chunky Southwestern Gazpacho


Ingredients:
cucumber, green bell pepper, onion, diced tomatoes with jalapenos, black beans, fresh garlic clove, red wine vinegar, Worcestershire sauce

Directions:
Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl.
Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl.
Add tomatoes, their juice, and tomato-vegetable juice.
Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce.
Refrigerate for 2 hours or until thoroughly chilled, serve.
Hard Candy


Ingredients:
sugar, water, confectioners' sugar, butter

Directions:
Mix syrup, sugar and water.
Bring to hard/crack boil on candy thermometer.
Stir in Candy oil and food coloring. (watch about the steam coming off of the mixture, it can really get you].
Butter the heat resistant surface you will be working on. (She had a marble candy board, I use a cookie sheet].
When cool enough to touch with hands (but not too cool or it will be too late], butter you hands and kitchen scissors and begin cutting pieces with scissors.
Put pieces in a bowl of confection sugar (coats each piece from sticking to one another] and when you get alot in the bowl, skake it thru a stainer to get excess off.
This is a very, very fast paced thing! We always cut it to make small pieces, and we bent in any sharp edges to make it easier for the kids. I have poured it into the cookie sheet and as it sets up, you scour it with a pizza cutter. When completely cooled you can break it apart. It all depends on whether I have help or not.
Sheila's Soupe a L'italienne


Ingredients:
onions, garlic, green pepper, zucchini, celery, tomatoes, salt, dried oregano, dried basil, macaroni, pepper, parmesan cheese

Directions:
Heat oil in a large heavy pot., Add onion, garlic and green pepper, and saute until soft---about 10 minute., Add vegetables, stock, undrained tomatoes, then seasonings and macaroni., Bring to a boil, reduce heat and partially cover., Simmer until macaroni and veggies are cooked to your preference., Taste for seasoning., Serve hot in big bowls with cheese for sprinkling.
Orange Breakfast Couscous


Ingredients:
water, couscous, orange zest, honey, cinnamon

Directions:
Combine all of the ingredients in a 1-qt. microwaveablecasserole dish.
Cover and microwave on high until liquid is absorbed and the couscous is tender, 5 to 6 minutes.
Let stand, covered, for 1 minute more.
Grilled Pesto Bread


Ingredients:
olive oil, basil pesto, sun-dried tomato pesto

Directions:
Cut bread diagonally into 12 slices., Brush slices with oil., Add bread to griddle pan and lightly toast on both sides., Top half the slices with basil pesto and half with tomato pesto and serve.
Beef With Guajillo Sauce Baked in Banana Leaves - Mixiote De Car


Ingredients:
annatto seeds, cumin seeds, garlic cloves, distilled white vinegar, lamb shoulder, parchment paper, bay leaves, white rice

Directions:
Fill a 2-quart saucepan halfway with water and bring to a boil.
Meanwhile, slit chiles lengthwise, then stem, seed, and devein.
Add chiles to boiling water and remove from heat. Let stand, uncovered, until chiles are softened and have turned a brighter red, about 10 minutes.
Meanwhile, toast annatto and cumin seeds in a dry small heavy skillet over medium heat, stirring, until fragrant and a shade darker. Transfer to a bowl to cool, then grind seeds to a powder in a grinder or mini food processor.
Transfer chiles to a blender, then add 1 1/2 cups soaking liquid, ground seeds, garlic, vinegar, and 1 tablespoon salt. Blend until smooth, at least 2 minutes. Pour sauce into a large (3 to 4 -quart]shallow container and cool to room temperature, about 10 minutes.
Sprinkle meat with 2 teaspoons salt, then add to sauce and turn meat to coat using tongs or your hands (wear protective gloves to prevent staining]. Marinate meat, covered and chilled, at least 8 hours.
Preheat oven to 350°F with rack in middle.
Holding both ends of a banana leaf, drag leaf slowly over a burner on medium-high heat until it changes color slightly and becomes shinier. Repeat on other side of leaf, then toast remaining banana leaves.
Cut off tough edges from banana leaves with kitchen shears, then cut 8 (11-inch square] pieces from leaves, discarding remainder. Put each leaf on a 12-inch-square piece of foil, then arrange 2 pieces of meat and some sauce in center of each leaf, using all of sauce, and top each mound with a bay leaf (or if using California leaves, with half a bay leaf]. Fold in all 4 sides of each banana leaf to enclose meat, then wrap tightly in foil. Arrange packages, seam sides up, in 1 layer in a large roasting pan and add just enough water to measure 1/8 inch in bottom of pan (about 2 cups].
Bake adding more water as necessary to prevent pan from becoming dry, until meat is tender and falling off the bone (open 1 package to test], about 3 1/2 hours for beef or 2 1/2 hours for lamb.
Discard foil and bay leaves and serve meat in banana leaves if desired (do not eat banana leaves].
Sleepy Tea


Ingredients:
low-fat milk, nonfat milk, honey

Directions:
Prepare tea by letting it steep for at least 5 minutes., Add the milk and honey and stir well.
Ginger - Brown Sugar Cookies


Ingredients:
brown sugar, butter, vanilla, egg, all-purpose flour, baking soda, ground ginger, crystallized ginger, sugar

Directions:
Heat oven to 375°F.
Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed.
Stir in flour, baking soda and gingers.
Shape dough by rounded teaspoonfuls into 1 inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar.
Bake 8-10 minutes or until edges are set.
Remove from cookie sheet to wire rack; cool.
Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.
Chicken Stuffed Oranges


Ingredients:
oranges, celery, green onion

Directions:
Cut tops off oranges and remove and chop the fruit., Chill orange shells., Combine chopped orange, celery, yogurt, green onion and celery salt., Stir chicken into orange mixture and spoon mixture into the orange shells.
Raisin Bread French Toast for One (Dairy Free)


Ingredients:
soymilk, egg, ground nutmeg, salt, vanilla extract

Directions:
Toast your raisin bread until the moisture is gone from the bread.
While the bread is toasting combine the rest of the ingredients in a shallow dish and mix well to combine.
Spray a non stick saute pan with oil and heat it so that it's fairly hot but not smoking.
Thoroughly soak the raisin toast in the wet mixture. The idea is to absorb as much of the liquid into the toast as possible.
Don't worry if you have extra.  You can put it on top of the toast while it's cooking for extra flavor.
Cook the two slices of toast until golden on both sides.
Top with more agave nectar or maple syrup.
Bon Appetit!
Black Chocolate Cake
Category: desserts
By JEANIE BEAN

This is a rich black chocolate cake that uses cocoa powder and lots of sugar.  My husband's all time favorite.

Ingredients:
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 cup unsweetened cocoa powder
1 pinch salt
⅔ cup shortening
2 cups boiling water
2  large eggs eggs, beaten
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar, baking soda, baking powder, cocoa and salt. Set aside. Melt the shortening in the boiling water, then stir into the flour mixture until blended.  Beat in the eggs, then stir in the vanilla. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 - 9x13 inch pan

Calories: 336.1
Fat: 13.4 g
Saturated fat: 3.7 g
Carbohydrates: 53.4 g
Sugars: 33.6 g
Dietary fiber: 2.9 g
Protein: 4.6 g
Cholesterol: 31 mg
Sodium: 283.4 mg
Cornmeal Sweet Potato Breadsticks


Ingredients:
warm water, flour, cornmeal, sweet potato, salt, cayenne, cinnamon

Directions:
Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
Stir in remaining ingredients.
Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.].
Cover and let rise about an hour, until doubled in bulk.
Preheat over to 350°F.
Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized] will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized] will have distinct crust and bread textures.
Bake about 10 minutes, until lightly browned.
Delicious Oven-Roasted Potatoes


Ingredients:
russet potatoes, olive oil, fresh garlic, parmesan cheese

Directions:
Set oven to 400 degrees (preferably convection bake].
Line a cookie sheet or baking pan with foil that has been well sprayed with cooking spray.
Dry the potatoes pieces well with a paper towel to remove any excess moisture.
In a large bowl, combine the Italian salad dressing, olive oil and the minced garlic, mix well.
Toss the potatoes in the mixture to coat well.
Transfer the potatoes onto a greased cookie sheet.
Season with salt and pepper and the grated Parmesan cheese.
Bake in oven for 30-35 minutes.
Turning occasionally to brown evenly and to prevent sticking.
Test with fork, as potatoes might be done before 30 minutes (cooking time will vary depending on the size of your potatoes].
Remove from oven.
Season with additional Parmesan cheese 3-5 minutes before serving.
Delicious!
Dees Sesame Green Beans


Ingredients:
green beans, water chestnuts, shallot, sesame seeds, soy sauce, chicken bouillon cube

Directions:
saute shallot in oils, add green beans with juice add water chestnuts add cube and soy sauce, cook down until no juice sprinkle on sesame seeds.
Lemon Butter


Ingredients:
eggs, lemons, butter, sugar

Directions:
Using an electric mixer, beat the eggs until light then add the sugar., Place in a saucepan with the butter and grated rind of 2 lemons., Add the juice from the 6 lemons to the egg mixture., Cook over a low heat until thick., Keeps in the fridge for a few weeks.
Caribbean Pork Roast


Ingredients:
pineapple, brown sugar, ground cumin, cinnamon, dried thyme leaves, garlic cloves, sweet potato, red onions, salt, ground black pepper

Directions:
Drain pineapple, reserving 1/2 cup juice for marinade.
Combine reserved juice, brown sugar, cumin, cinnamon, thyme and red pepper in small bowl.  Add pressed garlic.
Place roast and juice mixture in resealable plastic food storage bag.  Refrigerate 4 hours or overnight.
Preheat oven to 350°F
Cut sweet potatoes into 2-inch slices, cut slices into quarters.  Cut onion into 8 wedges and pineapple rings into quarters.
Remove roast from marinade and place in baking pan.  Discard marinade.
Place vegetables and pineapple around roast.  Sprinkle roast, vegetables and pineapple with salt and black pepper.  Cover and bake 1 hour.
Remove cover and continue baking 15-30 minutes longer or until meat temperature measure 155°F for medium.
Let roast stand 5 minutes prior to slicing.
Cincinnati Chili


Ingredients:
onions, garlic cloves, chili powder, ground cinnamon, ground nutmeg, ground cloves, tomato juice, kidney beans, spaghetti, cheddar cheese

Directions:
Cook the beef, onions and garlic in a large (6 qt.] stockpot over medium-high heat, until the beef is well-browned, stirring frequently to break up the meat.  Drain any fat.
Add the chili powder, cinnamon, nutmeg and cloves.  Cook and stir for 2-3 minutes.
Add tomato juice and heat to a boil.  Reduce heat to low and simmer for 30 minutes.
Stir in beans.  Cover and cook for 15 minutes on low, stirring occasionally.
Serve over spaghetti and top with shredded cheddar cheese.
Fettuccine and Sweet Italian Sausage Alfredo


Ingredients:
fettuccine, alfredo sauce, fresh parmesan cheese

Directions:
Prepare pasta according to package directions.
Brown sausage in large skillet over medium heat; drain.
Return to skillet; add pasta and sauce; heat through.
Top with cheese.
Pork Chops & French Fried Onions


Ingredients:
potatoes, butter, light soy sauce, ground mustard, cayenne pepper sauce, garlic powder

Directions:
Preheat oven to 350 degrees.
In a 12x8 inch baking dish, layer half of potatoes and 1/2 can French fried onions. Top with mushrooms and remaining potatoes.
In another pan, melt butter; stir in soy sauce, mustard, cayenne pepper sauce and garlic powder. Brush half of soy sauce mixture over potatoes.
In a large skillet, heat oil. Brown pork chops; drain. Arrange chops over potatoes and brush with remaining soy sauce mixture. Bake, covered, for 1 hour. Bake, uncovered, for an additional 15 minutes or until chops and potatoes are done. Top chops with remaining onions; bake, uncovered, 5 minutes longer or until onions are golden brown.
Mini Philly Cheesesteaks
Category: appetizers-and-snacks
By Chef John

Miniaturized sandwiches don't usually float my boat, or submarine, as they're almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

Ingredients:
2 tablespoons butter, or as needed
2 tablespoons all-purpose flour, or as needed
1 cup cold milk
2 ounces shredded provolone cheese, or more to taste
1 pinch ground nutmeg
1 pinch cayenne pepper
salt to taste
1 (12 ounce) skirt steak
salt and freshly ground black pepper to taste
3 tablespoons olive oil, divided, or as needed
¼ cup water
⅓ cup diced onion
⅓ cup diced sweet peppers
2  baguettes, or as needed, cut into 48 1/2-inch thick slices
¼ cup shredded provolone cheese, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil. Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Pour milk into flour mixture and cook, whisking constantly, until mixture is hot and thickened, 3 to 6 minutes. Add 2 ounces provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Remove from heat. Season steak all over with salt and ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate. Return skillet to heat and pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl. Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir peppers and onions mixture into diced meat; season with salt and pepper. Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice. Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 48 sandwiches

Calories: 280.2
Fat: 9.9 g
Saturated fat: 4 g
Carbohydrates: 34.8 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 12.9 g
Cholesterol: 18.2 mg
Sodium: 488.8 mg
Real Southern Cornbread
Category: bread
By Jason

This is the real stuff!  Find your cast iron skillet and whip up a batch of cornbread tonight!

Ingredients:
2 cups cornmeal
2 cups all-purpose flour
½ teaspoon salt
2 tablespoons baking powder
2  eggs
1 cup margarine, melted
4 cups buttermilk
¼ cup corn oil

Directions:
In a large bowl mix together the corn meal, flour, salt, and baking powder. In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended. Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute. Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove. Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 12 servings

Calories: 369.4
Fat: 22 g
Saturated fat: 4 g
Carbohydrates: 36.3 g
Sugars: 4.3 g
Dietary fiber: 2.1 g
Protein: 7.7 g
Cholesterol: 34.3 mg
Sodium: 620.9 mg
Shiitake-And-Sweet Pepper Fried Rice


Ingredients:
canola oil, shiitake mushrooms, shallots, garlic, red bell peppers, yellow bell peppers, green bell peppers, cooked long-grain rice, light soy sauce, green onions, sugar, rice vinegar, salt

Directions:
(Mushroom stems can be used in making a broth later on.].
Heat oil in rondo or large braising pan until hot.
Add mushrooms, shallots, garlic and bell peppers to pan.
Saute until mushrooms are softened.
Add rice to pan; cook and stir 2 to 3 minutes or until rice is hot.
Stir in soy sauce, green onions, sugar and rice vinegar.
Cook, stirring occasionally, about 5 minutes.
Stir in sesame oil and season with salt.
Spread rice mixture on sheet pan to cool.
Cover and refrigerate until ready to use.