xiaoxl/recipe_data huggingface dataset:
Chef Ali LaRaia's Corn Agnolotti


Ingredients:
corn, shallots, garlic, ricotta cheese, basil, olive oil, butter, kosher salt, cracked black pepper, garlic, olive oil, butter, kosher salt, cracked black pepper

Directions:
FOR CORN FILLING.
Boil corn in salted water for 30 minutes. Let cool and remove kernels.  Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree.  In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
FOR HEIRLOOM TOMATO SAUCE.
Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
FOR GARNISH.
Add basil, shaved Parmesan and fresh corn kernels.
Grilled SPAM®, Tomato, Cheddar Cheese, and Sweet Onion Sandwiches
Category: main-dish
By AvidAngler

I can remember eating these as a kid with Mom and Dad forty years ago.  They are high up on the list of my favorite summertime comfort foods.

Ingredients:
¼ cup spicy brown mustard
8 slices whole wheat bread
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cut into 1/4 inch slices
8 slices Cheddar cheese
2 large tomatoes, cut into 1/2-inch slices
1  sweet onion, thinly sliced
¼ cup softened butter

Directions:
Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich. Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 774.9
Fat: 56.5 g
Saturated fat: 28.3 g
Carbohydrates: 33.7 g
Sugars: 7 g
Dietary fiber: 5.4 g
Protein: 34.8 g
Cholesterol: 149.5 mg
Sodium: 2065.6 mg
Super Quick Pea and Mint Soup


Ingredients:
"mint"

Directions:
In a pan heat the peas and chicken stock together and once boiling take off the heat.
Blend in the blender until smooth with the mint.
Add salt and pepper and enjoy enjoy enjoy!
Quinoa Summer Salad
Category: salad
By Laura Violet

If you are looking for something different and distinct to bring to a summer barbeque, you have found the perfect recipe. Gluten-free, dairy-free, and vegetarian. The lack of allergy-inducing ingredients does not reflect the intense sensory-flavor experience you and your guests will enjoy.

Ingredients:
4 cups water
1 cup white quinoa
1 cup red quinoa
1 ½ large red onions, chopped
1  red bell pepper, chopped
1  yellow bell pepper, chopped
1 teaspoon sea salt
12 grinds black pepper from a grinder
¼ cup olive oil
2  limes, juiced
2 tablespoons chopped fresh cilantro

Directions:
Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps. Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa. Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 239.1
Fat: 9.5 g
Saturated fat: 0.9 g
Carbohydrates: 32.9 g
Sugars: 2.3 g
Dietary fiber: 4.9 g
Protein: 6.4 g
Sodium: 235.6 mg
Shredded Beef
Category: everyday-cooking
By jvaughn504

This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.

Ingredients:
1 pound rump roast
1 cup water
¼ cup barbeque sauce
2 tablespoons honey
1 tablespoon steak seasoning
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder

Directions:
Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High. Remove the roast from slow cooker, and shred using two forks. Discard fat. In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef. Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 4 servings

Calories: 214.7
Fat: 8.1 g
Saturated fat: 2.8 g
Carbohydrates: 15 g
Sugars: 12.9 g
Dietary fiber: 0.2 g
Protein: 19.8 g
Cholesterol: 50.2 mg
Sodium: 601.2 mg
Leek Soup


Ingredients:
bacon, leeks, leeks

Directions:
Saute the bacon in a large soup pot over medium heat until crisp, then remove it from the pan, drain on paper towels, and reserve for the garnish.
Prep the remaining ingredients as directed in the recipe list.
In the soup pot, reheat the bacon grease over medium heat and stir in the leeks, turning to coat them and sauteing for several minutes, until they take on a little golden color.
Pour in the stock, bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 15 minutes.
Remove from the heat.
Puree the soup, solids first, then pour back into the pot.
Season with salt and pepper.
Baked Lobster Tails
Category: uncategorized
By Foodwithzach

Tender, juicy small lobster tails with lemon and garlic zest. Serve with more melted butter.

Ingredients:
8 small lobster tails
½ cup salted butter, melted
½ tablespoon garlic powder
1 teaspoon dried parsley
1 pinch seafood seasoning (such as Old Bay®), or to taste
½  lemon, juiced

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish. Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon. Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top. Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 lobster tails

Calories: 207.1
Fat: 14.2 g
Saturated fat: 8.7 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 17.9 g
Cholesterol: 98.3 mg
Sodium: 434.4 mg