xiaoxl/recipe_data huggingface dataset:
Lime Ginger Butter Cookies


Ingredients:
cake flour, ground ginger, baking powder, unsalted butter, granulated sugar, frozen limeade concentrate, lime zest, confectioners' sugar, lime zest, fresh lime juice, water

Directions:
To prepare the cookies, whisk together the first three dry ingredients in a small bowl, set aside.
With an electric mixer on medium speed, beat the butter and granulated sugar in a mixing bowl until fluffy.
Beat in the limeade concentrate the lime zest.
Reduce the speed to low and blend in the flour mixture, beating until just incorporated.
Divide the dough in half; roll each half into a ball and flatten to a disk.  Wrap in plastic wrap and refrigerate until firm, about 2 hours over overnight.
When ready to bake, preheat the oven to 350 degrees F.  Spray 2 baking sheets with nonstick spray or line with parchment paper.
Divide dough disk into 24 tablespoon sized pieces.  Roll each into a ball and place 2 inches apart on the baking sheets.
Use the bottom of a glass to flatten the balls into 2-inch rounds.
Refrigerate for 15 minutes.
Bake, rotating the baking sheets halfway through, until the cookies just beginning to turn golden around the edges, 10-12 minutes.
Cool completely on a rack.
Let the baking sheets cool, then repeat with the remaining dough.
To prepare the glaze: combine the confectioner's sugar, lime zest and juice, the water, and food coloring, if using, in a small bowl; stir, adding a little more water, if necessary, to make a smooth glaze.  Spread a thin layer onto each cookie.  Let stand 15 minutes to allow the glaze to set.
Spicy Black Bean and Corn Burgers
Category: main-dish
By Grumpy's Honeybunch

This is a recipe I received from a friend that I have revised to suit our tastes. A spicy and delicious change from regular hamburgers!

Ingredients:
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1  jalapeno pepper, seeded and minced
1 teaspoon dried oregano
½  red bell pepper, diced
1 ear corn, kernels cut from cob
1 (15 ounce) can black beans, drained and rinsed
½ cup plain bread crumbs
4 teaspoons chili powder
1 tablespoon minced fresh cilantro
½ teaspoon ground cumin
½ teaspoon salt
½ cup all-purpose flour, or as needed
1 tablespoon olive oil, or as needed

Directions:
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes. Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour. Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 311.4
Fat: 8.8 g
Saturated fat: 1.3 g
Carbohydrates: 48.6 g
Sugars: 3.3 g
Dietary fiber: 10.8 g
Protein: 11.5 g
Sodium: 830.5 mg
Squash Soup With Scallops


Ingredients:
red onions, garlic cloves, fresh rosemary, dried rosemary, red pepper flakes, extra virgin olive oil, low sodium chicken broth, cannellini beans, sea scallops, flat leaf parsley

Directions:
Cut squash in half, seed, peeled and dice.
Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
Add salt and pepper to taste.
Bring to a boil then reduce heat and simmer for 15 minutes.
Cut scallops in half horizontally.
Pat dry, season with salt and pepper to taste.
Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
Add scallops, cook for 1 minute.
Turn, cook for 1 minute more, or until opaque.
Transfer scallops to side dish.
Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.
Macaroni and Cheese With a Kick! #RSC


Ingredients:
elbow macaroni, butter, garlic cloves, all-purpose flour, ground mustard, salt, pepper, milk, Fontina cheese, parmesan cheese, chives

Directions:
Cook your macaroni following package directions to al dente, drain.
In a large heavy saucepan, heat butter on medium.
Add garlic and cook for about one minute, add flour, mustard, salt and pepper.
Gradually whisk in the milk, beer and yogurt until smooth, add dip mix and stir.
Bring to a boil and turn down to low. Stir in 1 1/2 C cheddar, all the fontina and 1/2 the Parmesan. Stir until melted. Add chives.
To a large baking dish. Spray with cooking spray. Add macaroni, cover with the sauce. Stir to distribute the sauce.
Sprinkle with 1/2 C cheddar and the remaining Parmesan.
Bake uncovered at 400 F for about 20 minutes until golden and melt-y. Top with bacon bits. Let stand for 5-8 minutes. Serve.
Enjoy!
Mozzarella Chicken


Ingredients:
chicken cutlet, egg, olive oil, margarine, chicken broth, water, lemon juice, mozzarella cheese

Directions:
Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread.
crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13.
inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken.
Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts.
Quatre Epices En Dix Epices


Ingredients:
ground cumin, ground coriander, ground cinnamon, ground allspice, ground cloves, ground cardamom, ground ginger, ground nutmeg, bay leaf, dried thyme

Directions:
Crumble bay leaf., I use a spice grinder for this but the recipe says to use a blender so., Mix together in blender until it becomes a fine powder., Store in small jar with tight fitting lid.
Butternut Squash With Lebanese Spiced Ground Beef and Garlic Yog


Ingredients:
olive oil, sea salt, fresh ground black pepper, onion, ground beef, cumin, baharat, Baharat Aka Middle East Mixed Spices - the Real Mix, pine nuts, water, flat leaf parsley, plain yogurt, garlic clove, lemon juice, extra virgin olive oil

Directions:
Pre-heat the oven to 425F/220C/gas mark 7.
Using a strong, sharp knife, halve the butternut lengthways. Scrape out and discard the seeds. Extend the cavity by cutting out chunks of squash. Don’t be too fussy about this because you want plenty of butternut to remain. Cut a light lattice all over the flesh to speed up cooking.
Use 1 tbsp olive oil to smear the surface lavishly. Season with sea salt and freshly ground black pepper.
Roast for 35-45 minutes or until the flesh is meltingly tender. (Check before end of cooking time as hopefully you have a ripe squash but if you don't it takes longer].
Meanwhile, peel, halve and chop the onion.
Heat the remaining 1 tbs olive oil in a spacious frying pan and cook the onion for about 10 minutes until limp and uncoloured.
Finely chop the excavated butternut.
Add the mince, increase the heat slightly and cook, stirring and breaking up clumps of meat. If using extra lean like I do add some canola oil to keep the meat less dry!  It will take about 6 minutes to be browned all over.
Add chopped butternut squash.
Stir in the cumin, baharat, sea salt, to taste, freshly ground black pepper, to taste, and pine kernels. Cook for a couple of minutes.
Add water, simmer, cover and cook for 8-10 minutes. Remove the lid and cook briskly until juicy but not the least bit wet or greasy.
Taste and adjust the seasoning.
Chop the parsley leaves. Stir into the mixture.
Spoon it into the cavity and over the cooked squash.
To make the yoghurt, peel, chop and crush the garlic with a generous pinch of sea salt (discard the green central shoot]. Beat into the yoghurt with the lemon juice and 1 tbsp of the best olive oil you have.
Spoon the yoghurt over the butternut and serve. (We do this at the table].
Enjoy!
Southwestern Grilled Catfish


Ingredients:
paprika, chili powder, ground cumin, ground coriander, cayenne pepper, garlic powder, salt, catfish fillets

Directions:
Combine the first 7 ingredients; stir well.
Rub spice mixture over catfish fillets.
Coat gill rack with nonstick cooking spray.
Grill fillets over medium heat for 5 minutes per side or until fish flakes easily.
Serve with fresh salsa.
Country Coq Au Vin


Ingredients:
chicken drumsticks, celery, onion, diced tomatoes, sausage, chicken broth, flour, butter, minced garlic cloves, ground mustard, onion powder, garlic powder, pepper, salt, ground cumin

Directions:
Juliane onions, thin slice celery, very thinly slice sausage.
Boil sausage in seperate pot, drain and set aside.
On high heat melt butter with oil in large heavy pot add minced garlic, salt, pepper, Italian seasoning, and drumsticks cover with lid cook for 3 minutes and turn heat down to medium high, you want a crispiness to the chicken skin, cook another 5 minutes then turn chicken replace lid and cook 8 more minutes.
Remove chicken from pot and set aside, add onion and celery to pot stir every few minutes; will saute' quickly about 3 to 5 minutes; stir in flour let it brown a few minutes, add both cans of tomatoes and stir.
Add the rest of the seasonings, stir, pour in the chicken broth, stir, then place chicken back in the pot and add sausage.
Bring to a boil, then reduce heat and let simmer for 20 minutes.
Serve over rice or mashed potatoes.
Rotisserie Chicken Salad
Category: salad
By Idess

This salad is great for parties or family gatherings, and prep is fast. This recipe is easily doubled. Don't worry about leftovers - there are never any left! Serve fresh or chilled on bread or crackers of choice.

Ingredients:
5 pounds deli rotisserie chicken, boned and meat chopped
1  white onion, chopped
4  hard-boiled eggs, chopped
½ cup sweet-hot pickle relish
1 tablespoon Dijon mustard
1 teaspoon paprika
½ teaspoon red pepper flakes
½ cup mayonnaise, or to taste
salt and ground black pepper to taste

Directions:
Combine chicken, onion, eggs, pickle relish, mustard, paprika, and red pepper flakes in a bowl; stir in mayonnaise by spoonfuls until mixture holds together but isn't too moist. Season salad with salt and pepper.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 594.9
Fat: 25.3 g
Saturated fat: 5.5 g
Carbohydrates: 6.7 g
Sugars: 4.9 g
Dietary fiber: 0.3 g
Protein: 80.4 g
Cholesterol: 324 mg
Sodium: 444.4 mg
Seno De Pollo Rellenos


Ingredients:
boneless chicken breasts, whole green chilies, monterey jack cheese, flour, egg, canola oil, milk, chopped pimiento, garlic cloves, parsley, cooked rice

Directions:
Place chicken skin side down between sheets of plastic wrap and pound with the side of a meat cleaver until thin.
Cut 4 green chilis in half and place a half on each piece of chicken.
Cut cheese into 8 sticks about 1/2 x 1 x 1/2 and place on chicken.
Sprinkle chicken with garlic salt and roll up to completely roll up to enclose cheese and chilis.
Roll in flour.
Then dip in egg.
Roll in bread crumbs.
Chill thoroughly.
Heat 1/2" oil to 375 degrees in a large skillet.
Brown evenly, removing chicken from the pan when cooked.
Pour off oil and then add back in 3 T.
Blend in 1/4 cup flour, add milk and cook, stirring until smooth and thickened.
Add pimientos, parsely, and garlic.
Spoon over chicken and serve over rice.
Tennessee Hot Chocolate


Ingredients:
milk, half-and-half, sugar, vanilla extract, Bourbon, marshmallows

Directions:
Combine milk and half-and-half in a medium saucepan; cook over medium heat until thoroughly heated (do not boil].
Add sugar and cocoa, whisking until blended.
Remove from heat; whisk in vanilla and bourbon.
Pour into mugs; top with marshmallows, if desired.
Vietnamese Caramelized Pork
Category: world-cuisine
By cvucvu1

My quick home version of one of my favorite recipes. Serve with jasmine rice.

Ingredients:
1 tablespoon vegetable oil
1 cup white sugar
2 pounds pork spareribs, cut into 1-inch pieces
2  green onions, cut in 2-inch lengths
1  green chile pepper, chopped
1 teaspoon ground black pepper
2  shallots, finely chopped
2 cloves garlic, minced
salt to taste
1 teaspoon Asian (toasted) sesame oil
1 tablespoon green onion, thinly sliced and separated into rings

Directions:
Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices. When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 656.8
Fat: 34.7 g
Saturated fat: 11.7 g
Carbohydrates: 56.8 g
Sugars: 51.6 g
Dietary fiber: 0.7 g
Protein: 29.9 g
Cholesterol: 119.8 mg
Sodium: 97.9 mg
Spicy Red Pepper Sauce


Ingredients:
mayonnaise, lemon zest

Directions:
"In a blender or mini food processor, combine the bell pepper, hot sauce, zest, and 4 Tb mayonnaise.  Blend until smooth.  Cover and refrigerate until ready to serve."
Sourdough Starter I
Category: bread
By Becky Richardson

A starter good for any sourdough recipe.

Ingredients:
3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 ¼ teaspoons active dry yeast

Directions:
Combine instant potatoes, sugar, water, and yeast in a covered container.  Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon. On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water.  In the evening, take out 1 cup of the starter to use in a sourdough recipe.  Refrigerate the remaining starter. Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

Prep time: 10 mins
Total time: 3 days
Yields: 1 cup starter every 3 days

Calories: 50.6
Fat: 0.1 g
Carbohydrates: 11.9 g
Sugars: 9.4 g
Dietary fiber: 0.6 g
Protein: 1 g
Sodium: 3.3 mg
No Tuna Salad
Category: salad
By veggiegal

Quick and easy vegetarian main dish made from pantry items in just a few minutes. Perfect for summer picnics or fast weeknight meals. Serve on bread, buns, crackers, pita bread, or plain.

Ingredients:
½ cup chopped dill pickles
2 stalks celery, chopped
3 tablespoons chopped onion
2 tablespoons dill pickle juice
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
½ cup rolled oats
3 tablespoons mayonnaise
1 teaspoon Dijon mustard  (Optional)

Directions:
Pulse pickles, celery, onion, and pickle juice together in a food processor until evenly chopped; add chickpeas and pulse until beans are roughly chopped. Transfer mixture to a bowl. Stir oats into chickpeas mixture until well mixed. Add mayonnaise and mustard; stir well. Let sit for flavors to blend, about 10 minutes.

Prep time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 137.8
Fat: 6.5 g
Saturated fat: 1 g
Carbohydrates: 16.9 g
Sugars: 0.7 g
Dietary fiber: 3.1 g
Protein: 3.5 g
Cholesterol: 2.6 mg
Sodium: 363.6 mg
Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breasts, salt, pepper, ground oregano, dried parsley, monterey jack cheese, flour, eggs, dry white wine

Directions:
Pound chicken breasts between wax paper until thin. Season with salt and pepper.
Combine margarine with herbs. Spread mixture on the inside of chicken. Place slice of cheese on each piece of chicken and roll. Secure with a toothpick.
Cover chicken with flour lightly and completely. Dip in egg. Roll in bread crumbs.
Place in a pan and bake at 375 degrees for 15 minutes. Pour wine over chicken and bake 20 to 25 minutes longer.
Kritiko Boureki - Cretan Boureki!


Ingredients:
potato, courgettes, zucchini, of fresh mint, milk, feta cheese, phyllo dough, phyllo dough, olive oil

Directions:
Roll out the first phyllo sheet and spread it on an oiled baking pan. Oil the phyllo sheet and then roll out the second phyllo sheet and spread it over the first one. Both phyllo sheets should come up above the borders of the baking pan.
Mix the potatoes, courgette, cheese and mint thoroughly in a large bowl. Add salt and pepper to taste. Carefully spoon this mixture over the phyllo. (You can also make this by making seasoned layers of alternating vegetables ~ very pretty when sliced!].
Pour over the cup of milk, fold the remaining parts of the phyllo sheets inside the pan and bake in preheated oven in 200°C until the potatoes are tender (around 1  - 1 1/2 hour]. Add a little extra milk if it seems to dry out before it's done cooking.
Serve warm with a salad and fresh bread!
Sauerkraut Apple Pork Chops With Garlic Herb Potatoes  #SP5


Ingredients:
boneless pork chops, sauerkraut, golden delicious apples, apples, hash browns

Directions:
Preheat oven to 375 degrees F.  In non-stick fry pan, brown chops over medium heat, 3 to 5 minutes on each side.  Place chops in 9x13-inch baking dish.
Spoon sauerkraut over chops.  Peel, core, and thinly slice 2 of the apples.  Arrange apple slices over sauerkraut.
Sprinkle potatoes over all.  Pat down lightly.  Drizzle or brush potatoes with any pan drippings.
Bake 30 minutes or until potatoes are tender.  Slice remaining apple and serve with pork chops.
Lemony Cucumbers
Category: salad
By Karen Bush

This is my Grandmother's favorite cucumber recipe.

Ingredients:
2  cucumbers, sliced
¼ cup white wine vinegar
2 tablespoons white sugar
2 teaspoons celery seed
⅛ teaspoon ground black pepper
¾ teaspoon salt
2 tablespoons chopped onion
1 tablespoon lemon juice

Directions:
In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 6 to 8 servings

Calories: 26.7
Fat: 0.2 g
Carbohydrates: 6.4 g
Sugars: 4.7 g
Dietary fiber: 0.4 g
Protein: 0.5 g
Sodium: 252.4 mg
Cake Fantasy


Ingredients:
orange marmalade, vanilla ice cream, sugar, apple, water, sugar, lemon juice

Directions:
Cut the pineapple sponge cake into 2 halves.
Spread the jam on each piece.
Cook the apple pieces till soft in half cup of water to which sugar and lemon juice has been added.
Cool.
Whip cream with sugar till it thickens.
Add the cooked apple pieces.
Reserve the syrup.
Put the ice-cream in a cake tin.
Place the cake on it.
Soak with apple syrup.
Spread the apple-cream mixture over the cake.
Press the other piece of cake onto it.
Soak again with the remaining syrup.
Cover with foil.
Freeze for 8 hours.
Remove from the cake tin 1 hour before serving.
Pour the chocolate sauce.
Freeze again.
Serve after an hour.
Applesauce Cake I
Category: desserts
By Joanna

A quick and easy cake--we eat it for breakfast at our house.

Ingredients:
½ cup butter
1 cup white sugar
1 cup chilled applesauce
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup raisins
½ cup chopped walnuts

Directions:
Cream butter or margarine with sugar.  Add applesauce; beat well.  Stir in flour, soda, and spices.  Add nuts and raisins. Pour the batter into a greased and floured 8 inch square pan.  Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done.  Serve warm.

Yields: 1 - 8 inch square cake

Calories: 267.5
Fat: 11.1 g
Saturated fat: 5.2 g
Carbohydrates: 40.5 g
Sugars: 22.5 g
Dietary fiber: 1.5 g
Protein: 3.2 g
Cholesterol: 20.3 mg
Sodium: 161.1 mg
Bolognese Sauce


Ingredients:
garlic cloves, olive oil, ground beef, red pepper flakes, fresh basil, pasta

Directions:
Sauté garlic in the olive oil.  Discard when lightly brown.
Add ground sausage and beef.  Using the edge of a spatula, chop to break meats apart while browning.  When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.
Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed.  Stir occasionally to prevent bottom from burning.
When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt.  Add pasta, stirring initially to prevent sticking.  When water reaches a second boil, reduce heat but still maintaining a boil.  Cook pasta al dente, firm and chewy, about 12 minutes.  Sample pasta for proper texture earlier to ensure pasta isn't overcooked.  When ready, drain in a strainer.
Discard basil.  Adjust for salt.  Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta.   Mix strained pasta in the pot with a large spoon.  When coated, place in a serving platter or individual bowls and top with lots of sauce.   Pass grated or shredded parmigiana cheese.
Refrigerate or freeze leftover sauce.
Banana Nut Toffee Latte


Ingredients:
hazelnut syrup, milk

Directions:
Pour flavored syrups into a 12 oz cup., Add the hot fresh Espresso., Fill with HOT steamed/foamed milk., Stir once around lifting upwards to bring the syrups up., Drip a teaspoon of Banana flavored syrup on the foamy top., top with Hazelnut topping powder.
Taco Dip


Ingredients:
"sour cream"

Directions:
Combine ingredients and mix well, should turn into a light pink or salmon color.
Serve on corn chips.
I do not use measuring tools often unless baking bread. So PLEASE season to your own taste. Sometimes I find the difference between good and great is just one shake of the garlic salt.
Easy Cocktail Weiners


Ingredients:
"prepared yellow mustard"

Directions:
Place all ingredients in crock pot.
Heat on low 3-4 hours stirring occasionally.
Serve warm.
*You can adjust how spicy to prepare according to your tastes, add more mustard, less jelly, etc.  This is a great recipe base that takes all kinds of changes according to individual tastes easily.
Warm Potato Salad


Ingredients:
new potatoes, white wine vinegar, coarse grain mustard, clear honey, olive oil, green onion, flat leaf parsley

Directions:
Rinse the new potatoes., Add to a pan of boiling salted water and cook until tender, about 15 minutes., Drain and turn the potatoes on to a clean tea cloth to dry., Slice the potatoes thickly and turn into a serving bowl., Combine the vinegar, mustard, honey, olive oil and seasoning., Mix well, pour over the hot potatoes and turn them gently to coat all over., Trim the green onions., Chop all the white and some of the green stems., Add them to the potato salad along with the chopped parsley., Mix again., Serve while still warm or at room temperature.