xiaoxl/recipe_data huggingface dataset:
Pico De Gallo


Ingredients:
roma tomatoes, diced tomatoes, yellow sweet onion, cilantro, head of garlic, olive oil, lime, vinegar, salt

Directions:
Peel and mince the garlic; Combine with olive oil in a small skillet and sauté over low heat until it just starts to turn color <U+0096> don<U+0092>t let it brown; For a sharper taste, garlic can be left raw, and olive oil left out (great if you love garlic].
Wash and dice the tomatoes and place in a large bowl (one that can hold 1-1/2 gallons of salsa]; Wash the cilantro, and cut 3/4 of the length of the stems from the bundle.
Wash the peppers, and remove the stems; Chop the onion, peppers (with seeds and veins], and cilantro and add to the bowl.
NOTE: The previous step will make a chunky salsa, or <U+0093>Pico de Gallo,<U+0094> and is the recipe I usually make (and most people prefer it]; If you want a more traditional salsa texture, or just want to save a lot of time, use a food processor to finely chop everything except the canned tomatoes.
Strain the canned tomatoes to remove most of the water; If you don<U+0092>t have <U+0093>petite diced<U+0094> canned tomatoes, then dice these; Add them to the bowl.
Add the sautéed garlic to the bowl.
Slice the lime in half and squeeze the juice from both halves into the bowl.
Add the vinegar.
Add 1 Tbsp of the salt, and reserve the other.
Mix well with wooden spoons and salt to taste (test by dipping with tortilla chips]; The canned tomatoes contain salt and the Roma Tomatoes vary in sweetness, so this may cause variation in the right amount of salt.
Libby's Applenut Pudding from U & I


Ingredients:
eggs, sugar, flour, baking powder, cinnamon, nutmeg, salt, walnuts, vanilla, apples

Directions:
Beat eggs until fluffy.
Add sugar gradually.
Stir in sifted dry ingredients.
Add vanilla, nuts and apples; mix well.
Pour into a greased 8-inch square pan.
Bake at 325° for 40 to 50 minutes.
Linda's Aussie Christmas Fruitcake


Ingredients:
prune, sultanas, currants, sweet sherry, brandy, butter, brown sugar, eggs, instant coffee, hot water, plum jam, plain flour, self-raising flour, cinnamon, mixed spice, nutmeg, dates, walnut pieces

Directions:
Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
Grease a deep 23cm round cake pan, line with 3 layers of paper.
Cream butter and sugar in small bowl with electric mixer until combined.
Add eggs quickly, one at a time, beat only until combined between each addition.
Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
Drain prune mixture (reserve liquid].
Add prune mixture, cherries, dates, peel and nuts to cake mixture.
Spread cake mixture into prepared pan.
Bake in slow oven (150C / 300F] for about 2 hours.
Brush reserved liquid over hot cake.
Cool in pan.
Ice with Royal Icing (the packet kind is find] if you wish.
Texas Tumbleweeds


Ingredients:
creamy peanut butter, unsalted peanuts, mini marshmallows

Directions:
In a large stockpot, slowly melt candy coating over low heat.
When melted add peanut butter, stirring to mix well.
Add rice cereal and peanuts; stir to mix well.
Add marshmallows last. Once they get warm, the mixture gets very gooey.
Quickly drop by tablespoons onto wax paper or into muffin cups.
Refrigerate until hardened.
Enjoy!
Southern Dill Potato Salad
Category: salad
By NE1canCook

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

Ingredients:
10  unpeeled red potatoes
5  hard boiled eggs, roughly chopped
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
½  white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

Directions:
Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside. In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed. Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 279.2
Fat: 24.1 g
Saturated fat: 6.3 g
Carbohydrates: 10.8 g
Sugars: 1.3 g
Dietary fiber: 1 g
Protein: 5.9 g
Cholesterol: 133.6 mg
Sodium: 412.7 mg
Gingery Shrimp With Couscous


Ingredients:
olive oil, yellow onion, garlic cloves, gingerroot, white wine, shrimp, snow peas, fresh cilantro, kosher salt, black pepper, couscous

Directions:
Heat oil in a large skillet over medium heat.
Add the onion and cook, stirring occasionally, until golden brown, about 12 minutes.
Stir in the garlic and ginger and cook 2 minutes.
Add the wine and bring to a boil.
Nestle shrimp in the onions and simmer for 2 minutes.
Add the snow peas and stir to combine.
Continue cooking until the shrimp are bright pink and cooked through, about 2 minutes.
Stir in the cilantro, salt, and pepper.
Meanwhile, cook the couscous according to the package directions.
Divide the couscous among 4 individual bowls and spoon the shrimp and snow peas over the top.
Biscuit-Topped Steak Pie


Ingredients:
top round steaks, frozen baby carrots, baking potato, thyme, black pepper

Directions:
Preheat oven to 375°F and spray or grease a 2 quart casserole dish., Combine beef, frozen vegetables and potato in prepared dish., Stir in gravy, thyme and pepper., Bake uncovered for 40 minutes and remove from oven., Increase temperature to 400°F and top the casserole with biscuits., Bake for 8-10 minutes more or until golden brown.
Yogi Muesli


Ingredients:
rolled oats, raisins, dried dates, walnut pieces, sunflower seeds, pure vanilla extract, cinnamon, nutmeg, apple cider

Directions:
Combine all ingredients EXCEPT apple juice in a bowl and mix well.
Store this in an airtight container and scoop some out the night before you want it.
For each serving use: HEAPED 1/2 cup dry muesli and 1/3 cup juice.
Mix in a container with a lid and refrigerate overnight.
Enjoy in the morning- preferably to complement a yoga practice (Yoga nut here] It just may help you become enlightened :-].
Turkey Chili With Ground Turkey Breast


Ingredients:
celery ribs, green bell pepper, yellow onion, garlic cloves, green chili pepper, dark red kidney beans, diced tomatoes, chili powder, cumin, dried oregano, dried basil, dried sage

Directions:
Crumble the ground turkey breast into a large (6 quart] stock pot and cook almost through, about 4 minutes, over medium high heat.
Add the celery, green pepper, onion, and green chili and cook till softened, about 5 minutes, over medium high heat.
Add the chili powder, cumin, oregano, basil, and sage and stir until just combined.
Add the can of diced tomatoes, rinsed kidney beans, and chicken stock.
Allow to come to a boil over medium high heat and then reduce heat to medium low, simmering uncovered for about 20 minutes.
Season with the salt and pepper to your preference.
Cook's Note: When handling hot chilies always make sure to wear gloves and refrain from touching your eyes, exposed skin, or other sensitive areas. I've even wrapped my hands in saran wrap to protect them when I didn't have any latex gloves. Be careful!
Spicy Sausage Vodka Cream Sauce


Ingredients:
penne pasta, extra virgin olive oil, garlic cloves, crushed red pepper flakes, chili pepper, crushed tomatoes, onion, vodka, heavy whipping cream, fresh parsley, hot Italian sausage

Directions:
Bring large pot of salted water to a boil, add pasta and cook al dente.
In large skillet, heat oil over moderate heat. Remove casting from sausage and add to skillet. Cook breaking up the meat, until brown. Drain if necessary.
Add onions, garlic and red & chili pepper to and cook, stirring until garlic and onion are golden brown.
Add tomatoes and salt; bring to a boil. Reduce heat and simmer 30 minute (cook longer to thicken].
Add vodka and cream and bring to boil. Reduce heat to low, simmer 30 more minute
Top plate of penne with cream sauce and add fresh parsley!
Super Soft Wheat Bread


Ingredients:
warm water, sugar, bread flour, wheat flour, butter, salt

Directions:
Combine warm water, yeast, and sugar and let set for 10-15 minutes.  The mixture should turn frothy.
Add the yeast mixture to bread machine pan.
Add the rest of the ingredients.
Bake according to the bread machine instructions.
Johnsonville Easter Breakfast Casserole


Ingredients:
English muffins, butter, cheddar cheese, mozzarella cheese, onion, eggs, milk, salt, pepper, bacon bits

Directions:
Cook sausage according to package directions.  Cool slightly, cut into 1/4 inch slices.  Place English muffin cubes in the bottom of a greased 13x9 baking dish Drizzle with butter.  Layer with sausage, cheese, onion and bell pepper.  In a large bowl, combine the eggs, milk, salt and pepper.  Pour over cheese.  Sprinkle with bacon, cover and refrigerate overnight.
Remove from the fridge 30 minutes before baking.  Uncover and bake 350 for 45-50 minutes or until a knife inserted in the center comes out clean.  Let stand.
Can't Get Any Easier Pan-Seared Scallops


Ingredients:
fresh sea scallop, olive oil, chives

Directions:
Rinse scallops in cool water, drain and set aside.
Heat oil in non-stick skillet. When smoking, add scallops and saute on high 3 minutes, turning after 1 minute.
Add salt and pepper to taste.
Sprinkle chives over scallops.
Famous Queso Dip: Light My Fire


Ingredients:
character(0]

Directions:
Combine undrained tomatoes and cheese in microwaveable bowl.
Chop hot peppers or Tamales and add to bowl.
Microwave on HIGH for 5 minutes or until Velveeta is melted completely and mixture is blended, stirring after 3 minutes.
Serve warm as a dip with tortilla chips, crackers, or cut-up fresh vegetables.
Russian Salad Dressing


Ingredients:
white vinegar, garlic, Worcestershire sauce, salt, white pepper, brown sugar, onion

Directions:
Put all ingredients EXCEPT oil in blender.
Cover and process for 30 seconds.
Remove feeder cap; slowly add oil while processing on med.
Process until smooth.
Chill.
Butternut Squash-Pumpkin Spice Soup
Category: soups-stews-and-chili
By Howard

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Ingredients:
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside. Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet. Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls. Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 284.7
Fat: 13.5 g
Saturated fat: 6.7 g
Carbohydrates: 40.4 g
Sugars: 10.6 g
Dietary fiber: 8.4 g
Protein: 5.9 g
Cholesterol: 33.5 mg
Sodium: 539.1 mg
Absolutely the Best Nacho Dip Ever
Category: appetizers-and-snacks
By JEFF MOORE

This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup sour cream
½ cup mayonnaise
¼ cup cocktail sauce
1 cup mild salsa
¾ cup diced green onion
¾ cup diced red bell pepper
¾ cup diced green bell pepper
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1  cucumber, thinly sliced

Directions:
In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish. In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce. Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 2 quarts

Calories: 46.7
Fat: 4.2 g
Saturated fat: 2 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 9 mg
Sodium: 81.1 mg
Black Joe Cake


Ingredients:
flour, baking soda, baking powder, salt, milk, vanilla, sugar, eggs

Directions:
Put everything into a mixing bowl EXCEPT the hot coffee; beat well.
Add the hot coffee and mix.
Put into a 9x13 greased pan or layer pans.
Bake 375 degree oven for about 25-30 minutes or till done.
Frost when cool.
New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce


Ingredients:
olive oil, salt, dried ancho chile powder, light brown sugar, arbol chili powder, ground cinnamon, allspice, olive oil, red onion, Bourbon, Bourbon, ancho chilies, black peppercorns, light brown sugar

Directions:
For Rub:  Combine all ingredients in a bowl.
Preheat oven to 400 degrees F.
Heat olive oil in a medium saute pan, over high heat.
Season pork with salt on both sides.
Rub the pork evenly (and generously!] with the spice rub.
Sear the pork on both sides until golden brown.
Cook in the oven to medium doneness, about 10 minutes.
For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
Add the onions and cook until soft.
Add the bourbon and cook until completely reduced.
Add the remaining ingredients and cook until reduced by half.
Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
Season with salt.
Garlic Herb Cheese Croutons


Ingredients:
olive oil, butter, garlic cloves, salt, pepper, red pepper flakes, parmesan cheese

Directions:
Preheat oven to 400 degrees.
Heat oil and butter in pan add garlic to cook for 2 minutes.
Add herbs, salt, pepper and pepper flakes.
Remove from heat and toss in bread cubes to coat. Sprinkle on cheese. Toss to coat.
Coat a cookie sheet pan with cooking spray.
Spread cubes on pan in a single layer.
Bake at 400° for 10 minutes or until golden.
Check frequently to prevent burning. Cool.
Asparagus Soup


Ingredients:
leek white, butter, flour, milk, asparagus

Directions:
1. Sweat leeks in butter until tender (without color] in a heavy gauge sauce pot.
2. Add flour and stir well while remaining on the heat.
3. Add chicken stock and milk. Bring to a boil simmer for 20 minutes.
4. Add asparagus and simmer until tender.
5. Carefully remove asparagus with a slotted spoon and place in blender. Add the cooking liquid and blend well( be very careful you must leave the center cap of the blender off and cover loosely so you do not trap the steam.].
6. Strain through a fine chinois. Bring to a simmer add the Chavrie® and season with salt and pepper.
7. The soup can be served with crab and garnished with blanched asparagus spears.
Pork Steaks
Category: meat-and-poultry
By BABYLOVE1222

My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.

Ingredients:
¼ cup butter
¼ cup soy sauce
1 bunch green onions
2 cloves garlic, minced
6  pork butt steaks

Directions:
Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned. Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 353.1
Fat: 25.4 g
Saturated fat: 11.4 g
Carbohydrates: 3.9 g
Sugars: 1.1 g
Dietary fiber: 1.1 g
Protein: 26.5 g
Cholesterol: 118 mg
Sodium: 719.7 mg
Perfect Spinach Artichoke Dip


Ingredients:
spinach, light sour cream, light mayonnaise, parmesan cheese, artichoke hearts

Directions:
Preheat oven to 375ºF., In a medium bowl, mix all the ingredients., Spray a small baking dish with vegetable oil spray., Spoon the dip into the baking dish and bake until bubbly, about 30 minutes., Serve warm with crackers, baguette slices or raw veggies for dipping.
Grilled Apricots & Pork Chops


Ingredients:
olive oil, fresh sage, apricots

Directions:
In a shallow baking dish, season the pork chops with salt and pepper.  Add the olive oil and sage, and mix to coat.  Set aside.
Grill the pork chops with 1-2 sage leaves pressed to each side.  After you flip the chops, dip the halved apricots in the leftover olive oil marinade and grill them for 2 minutes on each side until they are just warmed through and have nice grill marks.  Be careful to not overheat the apricots or they'll turn to mush.
Enjoy!  We like to eat this with a simple basmati rice.
Spicy Beef Ramen
Category: pasta-and-noodles
By Juliana Hale

Partially freeze the steak to make it a breeze to slice thinly. It'll need just a minute or two in boiling water for medium-rare.

Ingredients:
1 (3 ounce) package beef-flavored ramen noodles
1 cup thinly sliced shiitake mushrooms
½ cup frozen shelled edamame
1 tablespoon reduced-sodium soy sauce
2 teaspoons Sriracha sauce, or more to taste
1 (4 ounce) beef top sirloin, thinly sliced
1 tablespoon chopped fresh cilantro, or to taste

Directions:
Cook ramen in a saucepan according to package directions, adding mushrooms, edamame, soy sauce, and sriracha in the last 2 minutes of cooking. Add steak in the last minute of cooking. Top servings with cilantro and, if desired, additional Sriracha sauce.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 265.9
Fat: 5.8 g
Saturated fat: 1.9 g
Carbohydrates: 36.8 g
Sugars: 3.1 g
Dietary fiber: 2.1 g
Protein: 15.7 g
Cholesterol: 30.2 mg
Sodium: 1401.7 mg
Chicken Fajitas


Ingredients:
boneless skinless chicken breasts, sea salt, pepper, sriracha sauce, garlic, cherry tomatoes, fresh cilantro, red bell pepper, onion

Directions:
layer a cake pan with aluminum foil.
lightly coat chicken with sriracha sauce.
Add salt and pepper.
Add garlic and cilantro.
Add the rest of veggies into pan.
Preheat over to 350 degrees and bake for one hour.
After one hour take pan out stir fajitas and add on a tortilla of your choice. top with cheese / sour cream or any of your favorite toppings and enjoy.
Fudgy Brownies - Lower Fat


Ingredients:
sugar, nonfat yogurt, vanilla extract, all-purpose flour, walnuts, confectioners' sugar

Directions:
In large bowl, combine sugar, cocoa and yogurt.
Stir in egg whites and vanilla.
Gradually stir in flour and nuts just until combined.
Pour into an 8 inch square baking pan coated with cooking spray.
Bake at 350 for 25-28 minutes or until a toothpick inserted near center comes out clean.
Dust with confectioners' sugar.
Chile Relleno Pie


Ingredients:
cheddar cheese, eggs, onions, salt, garlic, fresh ground pepper

Directions:
Broil or roast poblano peppers over direct heat until skin is charred; place in plastic or paper bag and let stand until cool enough to handle.
Split chilies, then carefully remove skin, seeds and veins before using.
Rinse chilies, if needed, and pat dry.
Preheat oven to 325 degrees.
Generously grease 10-inch pie plate or shallow casserole.
Line plate with split chilies, covering completely and extending up sides as much as possible.
Combine eggs, cheese,cream,onion,salt,garlic and pepper in blender and mix on low speed about 2 minutes.
Carefully pour into pie plate and bake until set, about 30 minutes.
Let cool slightly before cutting into wedges.
Mediterranean-Style Tuna and Olive Sandwich


Ingredients:
French baguette
Kittencal's French Bread/Baguette (Kitchen Aid Mixer Stand Mixer
olive oil
tomatoes
green leaf lettuce
mayonnaise
fresh lemon juice
garlic clove
kalamata olives
red onions
celery rib

Directions:
In a large bowl place chopped roasted red peppers, Kalamata olives, onion and celery; toss to combine; add in the tuna and gently toss leaving the tuna in small chunks.
In a small bowl whisk together the mayo with 2 tablespoons lemon juice and minced garlic; add to the tuna mixture and toss gently to combine then season with salt and pepper (at this point you may cover and refrigerate for upt to 24 hours].
Using a serrated knife slice the baguette into 4 even pieces, then slice each piece in half.
Brush the sides of the bread with olive oil then sprinkle lightly with salt and pepper (you may lightly toast the sliced part of the bread in a skillet if desired].
Place lettuce leaves onto each bottom half of bread slice, then pile/divide the tuna mixture over the lettuce, if desired lay tomato slices over the tuna.
Top each with a slice of bread.
Salsa Chicken Burrito Filling


Ingredients:
boneless skinless chicken breast halves, tomato sauce, salsa, ground cumin, garlic cloves, chili powder

Directions:
1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.].
Triple Chocolate Fudge Cookies


Ingredients:
bittersweet chocolate, unsalted butter, eggs, sugar, brewed coffee, vanilla, flour, baking powder, salt, chocolate chips, pecans

Directions:
Put chopped chocolates and butter (first three ingredients] into a sauce pan over low heat and melt.
Once melted, remove from heat and set aside to cool slightly.
Mix eggs, sugar, espresso powder, and vanilla.
Add the melted chocolate to the egg/sugar batter. Mix well.
Next add the flour, baking powder, and salt to the batter. Mix well.
Lastly, add chocolate chips and pecans.
Chill dough for approximately 60 minutes or until it can hold a shape.
Line a baking sheet with parchment paper and scoop dough in small balls on paper - space about 1 inch apart from each other.
Press dough to flatten.
Bake at 350 for 10 minutes. No not overbake!
When cookies are cool, drizzle melted chocolate over top of cookies if you wish!