xiaoxl/recipe_data huggingface dataset:
White Bean and Roasted Vegetable Spread


Ingredients:
onion, garlic, cannellini beans, great northern beans, parsley, lemon juice, salt, pepper

Directions:
Line a cookie sheet with aluminum foil and place the pepper and onion in rows on the foil.
Broil the vegetables for 5-7 minutes or until slightly charred, and remove the cookie sheet from the oven.
Flip over the vegetables, add the cloves of garlic to the cookie sheet.
Return the cookie sheet to the oven and broil an additional 5-7 minutes to slightly char the other side.
Allow the vegetables to cool slightly and then gently remove the skin from the peppers.
In a food processor or blender, place the roasted vegetables, white beans, lemon juice, salt, and pepper, and process until smooth.
Add the parsley and process for an additional 30 seconds to thoroughly incorporate it.
Transfer the mixture to a glass bowl.
Use as a spread on crackers, bread, or sandwiches, or serve with raw vegetables.
Spicy Peach Coleslaw
Category: salad
By Chef John

Peaches are so sweet, juicy, and delicious, and they make a fantastic coleslaw.

Ingredients:
¼ cup mayonnaise
1 ½ teaspoons Dijon mustard
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
½  lemon, juiced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
½ teaspoon white sugar
salt to taste
1 pinch cayenne pepper, or to taste
½ (2 pound) cabbage - quartered and thinly sliced
2  fresh peaches, pitted and chopped
1 tablespoon thinly sliced fresh chives  (Optional)
1 teaspoon thinly sliced fresh chives for garnish  (Optional)

Directions:
Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper. Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated. Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives  before serving.

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

Calories: 108.1
Fat: 9.6 g
Saturated fat: 1.5 g
Carbohydrates: 5.6 g
Sugars: 3.8 g
Dietary fiber: 1 g
Protein: 0.6 g
Cholesterol: 3.5 mg
Sodium: 118 mg
Frozen Malibu Sunshine


Ingredients:
orange, cherries

Directions:
Thaw the orange juice concentrate only enough so it can be removed from the can.
Place orange juice concentrate, Malibu, and 50/50 in a blender jar.
Blend on high or"liquify" until the ingredients are well combined.
Add the crushed ice one cup at a time and blend on high, adding more ice until the mixture is thick and smooth.
Pour into glasses and, if desired, garnish with orange slices and cherries.
Shortbread Cookies


Ingredients:
butter, white sugar, all-purpose flour

Directions:
1. Preheat oven to 350 degrees F (175 degrees C].
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Stir in flour by hand until the dough is smooth. Extra flour can be added if the dough is not stiff enough to roll out.
3. On a floured surface, roll dough to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
4. Bake for 12 to 15 minutes in the preheated oven, until the edges are lightly browned. Cool on cookie sheets for a few minutes before transferring to wire cooling racks.
Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo)
Category: desserts
By Linda

Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!

Ingredients:
½ cup coconut oil
½ cup cocoa powder
3 tablespoons honey
½ teaspoon vanilla extract

Directions:
Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

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

Calories: 157
Fat: 14.7 g
Saturated fat: 12.9 g
Carbohydrates: 9.4 g
Sugars: 6.6 g
Dietary fiber: 1.8 g
Protein: 1.1 g
Sodium: 1.5 mg
Pasta With Chicken in Creamy Garlic Sauce


Ingredients:
shell pasta, canola oil, boneless skinless chicken breasts, 2% low-fat milk, flour, butter, margarine, minced garlic cloves, salt, pepper, nutmeg, parmesan cheese

Directions:
Boil pasta in  lightly salted water.
Fry chicken in canola until lightly browned, set aside.
In large pot sauté garlic in butter or margarine, do not brown.
Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux.
Slowly add milk, whisking to prevent lumps.
Add parmesan cheese and mix well.
Cook over medium heat stirring often until sauce thickens.
Add chicken, mushrooms, and peas to the sauce.
Drain cooked pasta and mix into sauce.
Serve immediately.
Mexican Pinwheels


Ingredients:
cream cheese, chives, flour tortillas, diced pimentos, diced green chilies, black olives, cheddar cheese, salsa

Directions:
Mix cream cheese, ranch dressing mix and green onions or chives well.
Spread evenly over the tortillas.
Sprinkle equal amounts of remaining ingredients on top of the cream cheese mixture.
Roll up tortillas tightly.
Wrap with plastic wrap and chill a minimum of 2 hours before serving.
Remove plastic wrap and cut rolls into equal pieces - discarding the ends.
Serve with salsa and Enjoy!
Black Beans 'n Rice


Ingredients:
dried black beans, crushed tomatoes, yellow onion, bell peppers, carrots, celery top, garlic, canola oil, basil, bay leaves, black pepper, cayenne pepper, chili powder, cinnamon, cumin, oregano, salt, sugar, thyme, turmeric, apple cider vinegar, rice, water

Directions:
Cover beans with water an soak overnight.
Drain. Add water in ingredient list and crushed tomatoes.  Bring to a boil.  Lower to simmer.
In a skillet saute the onions, bell pepper, celery tops and garlic in oil for 5 minutes, until tender.  Add to beans.
Add all spices.  Simmer for 2-2.5 hours.
Just before you place over rice in containers, stir in apple cider vinegar and remove and bay leaves.
For Small, place 1/2 cup + 1 tbs rice covered with 1/2 cup + 1 tbs beans in small container.
For Large, place 2.5 cups rice covered with 2.5 cups beans in large container.
Refrigerate or freeze, depending on how long it is before delivery date.
Note:  There will be a little more rice than beans leftover.  Enjoy!
Not-So-Dirty Rice


Ingredients:
dried black-eyed peas, white rice, extra virgin olive oil, scallions, roma tomatoes, Tabasco sauce, cilantro leaf, salt, black pepper, fresh lime juice, of fresh mint

Directions:
Pick through dry beans, rinse, and soak in water overnight at room temperature.  Simmer for ~1½ hours, until JUST tender.  Cool, drain, rinse.
In a large bowl, mix the all ingredients thoroughly.  Cover and refrigerate several hours.  Taste for need of extra salt & pepper – may need another ¼ teaspoon.
Cajun Style Grits With Black-Eyed Peas Salsa


Ingredients:
water, jalapeno chile, ground cumin, salt, quick-cooking grits, black-eyed peas, black-eyed peas, salsa

Directions:
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Crisp Savory Almonds


Ingredients:
Dijon mustard, paprika, parmesan cheese, salt

Directions:
Beat egg whites in a large bowl at high speed of an electric mixer until foamy.  Add mustard, red pepper, and paprika; beat at low speed until well blended.
Stir in almonds; toss to coat evenly.
Combine Parmesan cheese and salt on a sheet of wax paper.  Pour the almond mixture over the cheese mixture; toss gently to coat evenly.  Spread almonds on a baking sheet lined with parchment paper.
Bake at 300 degrees for 25 minutes, stirring occasionally.  Turn the oven off.  Let the almonds stand in the oven for 30 minutes.  Remove almonds from the oven, and let cool completely.
Store almonds in an airtight container.
Mexi-Chicken Avocado Cups
Category: meat-and-poultry
By KyLeeAnn

A Mexican-style side dish made of chicken and avocado, no cooking required. It's a quick, healthy, and delicious recipe guaranteed to make you feel and look good.

Ingredients:
3 (6 ounce) cans canned chicken, drained
1 tablespoon cilantro, finely chopped
½ teaspoon chili powder, or more to taste
3  avocados, halved lengthwise and pitted
1 teaspoon lime juice, or to taste

Directions:
Stir chicken, cilantro, and chili powder together in a bowl. Arrange avocado halves on serving dish and sprinkle with lime juice. Spoon chicken mixture into avocado halves.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 600.8
Fat: 42.9 g
Saturated fat: 8 g
Carbohydrates: 17.6 g
Sugars: 1.4 g
Dietary fiber: 13.7 g
Protein: 40.7 g
Cholesterol: 104.2 mg
Sodium: 864 mg
" Tastes Like Mounds Bar "  Kahlua Cake


Ingredients:
instant chocolate pudding mix, Kahlua, water, eggs, bittersweet chocolate, sugar, cornstarch, salt, coconut milk

Directions:
Preheat over to 350°F
Put all ingredients for the cake in a bowl.  Mix on low for 1 minute to combine.  Scrape bowl.
Mix on medium high for a full 3 minutes to make it light and fluffy.
Spray an Angel tube pan or bundt pan with baker's spray.  Pour batter in pan and bake for 45 to 50 minutes until done.
Let cool in pan and then turn out onto you serving platter.  While cake is cooling, make topping and frosting.
Put chopped chocolate in heatproof bowl.
Heat cream in a saucepan on medium high until it starts to boil.
As soon as it starts to bubble, pull it off the heat and pour the hot cream over the chocolate.  Stir immediately with a whisk to incorporate the cream into the chocolate.
Stir until completely melted.  Let it cool.
When it gets to spreading consistency you want to coat your cake.  (This will take a while, depending on the humidity].
For the topping, combine sugar, cornstarch and salt to a heavy saucepan.  Add the coconut milk and cream of coconut.  Heat on medium heat and stir until smooth and starts to boil.  Stir until it thickens, about 5 - 7 minutes.  Keep stirring so that it does not stick to pan.
Take the pan off the heat and pour the mixture into a larger bowl and add shredded coconut.  Stir to combine.  Let this cool completely.  (It will start to look like the inside of a mounds bars].
Take about a half cup of the topping and stuff it into the middle of the cake (the hole].  Fill it to the rim and flatten off with a table knife.
Then frost cake,  the frosting will be smooth and runny so the technique here is to place a dollop of frosting on the top of cake, coax it over to the side with knife so it starts to run down the side.  Spread smoothly along the side of cake.
Take cake and put it in the refrigerator until the frosting firms up just like the candy bar.  This will take about 30 minutes or so.
After that, take cake out of refrigerator and you are going to mound the remaining half of your coconut topping on the top of the cake.  Place back in the refrigerator for about 30 to an hour.
I know that this sounds like a lot of work, but this cake is truly decadent!
Key Lime Poke Cake
Category: desserts
By Jennifer Gibe

I searched high and low for a key lime poke cake recipe but couldn't find anything I liked. So... I created my own. It's a tart, moist, light, and amazingly delicious key lime cake.

Ingredients:
1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup water
3  eggs
⅓ cup vegetable oil
1 (3 ounce) package lime-flavored gelatin mix (such as Jell-O®)
1 cup boiling water
¼ cup key lime juice, or more to taste
2  eggs
2  egg yolks
1 cup white sugar
¾ cup lime juice, or more to taste
4 teaspoons lime zest, or to taste
½ teaspoon cornstarch
¼ cup butter
2 drops green food coloring  (Optional)
1 (8 ounce) container whipped topping (such as Cool Whip®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 24 to 29 minutes. Dissolve gelatin mix in boiling water. Add key lime juice and mix well. Use a fork to poke holes all over the cake. Spoon gelatin-key lime mixture all over cake. Refrigerate until completely cool and ready to use. Meanwhile, whisk eggs and egg yolks together in a large glass bowl. Combine sugar, lime juice, lime zest, and cornstarch in a smaller heat-proof bowl. Place bowl with the sugar mixture over a pot of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until mixture comes to boil, about 5 minutes. Slowly whisk hot sugar mixture, little by little, into the beaten eggs. Place bowl over the pot of simmering water and whisk until curd coats the back of a spoon, up to 10 minutes. Remove from heat; mix in butter until melted. Drop food coloring into the curd and mix to achieve your desired shade. Let cool to room temperature, at least 30 minutes. Cover surface directly in plastic wrap and refrigerate until completely cool, about 2 hours. Transfer 3/4 of the curd into another bowl. Add whipped topping and fold together until well combined. Spread frosting over the cake. Refrigerate until set, at least 2 hours more. Top with the plain curd.

Prep time: 30 mins
Cook time: 40 mins
Total time: 5 hrs 40 mins
Yields: 1 9x13-inch cake

Calories: 433.2
Fat: 21.4 g
Saturated fat: 8.9 g
Carbohydrates: 57.3 g
Sugars: 43.1 g
Dietary fiber: 0.6 g
Protein: 5.3 g
Cholesterol: 113.2 mg
Sodium: 328.9 mg
Blackberry Spinach Salad
Category: salad
By Karyn Ulriksen

This is an excellent brunch salad that's very easy to throw together. This tastes great without a dressing, but some people like a bacon dressing or a nice balsamic vinegar.

Ingredients:
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1  green onion, sliced
¼ cup finely chopped walnuts  (Optional)
½ cup edible flowers  (Optional)

Directions:
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 107.1
Fat: 7.3 g
Saturated fat: 3.4 g
Carbohydrates: 7.1 g
Sugars: 2.7 g
Dietary fiber: 2.8 g
Protein: 4.8 g
Cholesterol: 18.9 mg
Sodium: 250.3 mg
Giant Cinnamon-cheese Danish


Ingredients:
cream cheese, granulated sugar, sour cream, lemon juice, vanilla

Directions:
Heat oven to 350*.
Lightly grease a 9" glass pie pan with non-stick spray.
Seperate dough into 5 rolls.  set icing aside.
Unroll 1 roll into long strips of dough; reroll loosely and place in center of greased pie pan.
Unroll second roll, loosely wrap around first roll, cinnamon side inches Replace any cinnamon that falls off.
Repeat with remaining rolls, coiling dough into spiral shape.
In small bowl, beat all remaining ingredients with electric mixer on medium until smooth.
Spoon cream cheese mixture into a decorating bag with tip or gallon resealable food-storage plastic bag with 1/2" hole cut in bottom corner.  With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of the mixture.
Bake at 350* for 25-35 minutes or until center is thoroughly baked and edges are golden brown.
Cool 5 minutes.  Meanwhile, remove cover from icing; microwave on medium (50%] power for 10-15 seconds or until drizzling consistency.
Drizzle icing over warm coffee cake.
Cut into wedges.
Serve warm.
Spinatstrudel (Spinach Strudel)
Category: bread
By Hanni

This tasty strudel is a quick and easy way to trick your kids into eating spinach. Serve with a simple yogurt and fresh herb sauce and a big, colorful salad for a fabulous vegetarian meal.

Ingredients:
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
½ cup cottage cheese
½ cup sour cream
2  shallots, minced
1  egg
2 cloves garlic, minced
1 teaspoon salt
ground black pepper to taste
1 pinch ground nutmeg, or to taste
1 (17.5 ounce) package frozen puff pastry, thawed
1  egg

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed. Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet. Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom. Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry. Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 620.1
Fat: 41.8 g
Saturated fat: 13.8 g
Carbohydrates: 44.1 g
Sugars: 1.8 g
Dietary fiber: 2.8 g
Protein: 18.4 g
Cholesterol: 85 mg
Sodium: 941.5 mg
Gregg's Cranberry Nut Bread


Ingredients:
flour, sugar, baking powder, salt, baking soda, shortening, egg, fresh cranberries

Directions:
Heat oven to 350., Grease 9 x 5 loaf pan., Mix first five ingredients., Then add OJ, peel, shortening and egg and mix until well blended., Stir in cranberries and nuts., Spread in loaf pan., Bake for 55 minutes or until you get clean toothpick., Cool on rack for 15 minutes before removing from pan., Eat it warm with milk., Enjoy!
Lunch Meat Sandwich Menu (Lite-Bleu)


Ingredients:
romaine lettuce, tomatoes, mayonnaise, cauliflower, salt, black pepper, pear

Directions:
Make sandwich using toast, mayo, lettuce, tomato, and turkey., Steam cauliflower, spray with 0 calorie Olivio butter, salt, and pepper., Have pear for dessert.
Mum's a Fruitcake


Ingredients:
margarine, water, bicarbonate of soda, mixed spice, sultana, currants, brown sugar, white sugar, self raising flour, egg

Directions:
Preheat oven to 170c.
Put all ingredients into a large saucepan - EXCEPT EGG & FLOUR.
Stir while bringing to the boil. Boil for 5 minutes.
Cool for 10 minutes.
Beat the egg in & flour when COOL.
Put into greased 7" tin bake for 1hr and quarter. If you have a fan oven turn the heat slightly lower.
Decadently Creamy Shrimp and Scallop Scampi With Orzo


Ingredients:
clam broth, water, garlic cloves, shrimp, scallops, orzo pasta, salt, pepper, butter, heavy cream, parmesan cheese, asiago cheese

Directions:
Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay]. Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
Add salt, pepper, or more of the Bahama Mama seasoning to taste.
Raisin-Orange Salsa


Ingredients:
raisins, red bell pepper, yellow bell pepper, green bell pepper, red onion, fresh cilantro, garlic clove, fresh lime juice, orange zest, chili powder, cumin, salt

Directions:
"Combine all ingredients, cover and refrigerate 1 hour for flavors to blend."
Delicious Horseradish Coleslaw


Ingredients:
rice vinegar, fresh lemon juice, mayonnaise, dried basil, cabbage, carrots, green onions, seasoning salt, black pepper

Directions:
In a large bowl combine the first 5 ingredients; add in the shredded cabbage, carrots and green onions (if using] toss well to combine.
Season with seasoning salt and black pepper.
Cover and chill for a minimum of 8 hours or overnight.
Butter Bean and Sausage Soup


Ingredients:
butter beans, chicken broth, hot Italian sausage, diced tomatoes, dried rosemary, garlic powder, dried basil, small shell pasta

Directions:
Drain 1 can of beans and puree them with 2 cups of the chicken broth.
Brown the sausage in a soup pot and drain.
Add bean puree, remaining chicken broth, diced tomatoes, remaining can of beans with its liquid, and all seasonings.
Bring to a boil and add pasta.
Reduce heat, cover and simmer until pasta is tender.
Serve with grated parmesan if desired.
Cindi Scrambled


Ingredients:
olive oil, mushrooms, shallot, fresh spinach, eggs, milk, cheddar and american blend cheese

Directions:
In non-stick skillet saute mushrooms in olive oil approximately 3-4 minutes.  Add shallots and continue cooking for 1-2 minutes.  Add spinach and cook for another 1 minute (or until just wilted].  Remove from skillet and set aside.
In separate bowl, beat eggs, milk, salt and pepper.  Add to skillet, gently stirring to allow eggs to cook without browning.  When eggs are about half cooked (still slightly wet] add the mushrooms, shallots and spinach mixture back into the skillet.  Sprinkle with cheese. Continue cooking until eggs are done to your liking and cheese is melted.
Easy Hummus


Ingredients:
cumin seeds, chickpeas, garlic, plain yogurt, olive oil, of fresh mint, olive oil, cayenne pepper

Directions:
Toast cumin seeds in small skillet until aromatic.
Reserve a few cumin seeds for garnish.
Place remaining cumin seeds in food processor (or blender] along with chickpeas, ground almonds, garlic, yogurt, olive oil, mint, lemon juice, salt and pepper.
Process to form slightly grainy paste, or to desired consistency.
Transfer to serving dish and let stand 30 minutes.
Drizzle with olive oil and sprinkle with cayenne pepper and remaining cumin seeds.
Serve with pita bread wedges.
Port and Cheese Dip


Ingredients:
cheddar cheese, sour cream, port wine, lemon juice

Directions:
Crumble cheese.
Beat together with sour cream and Port.
Chill at least 3 hours and preferably overnight (covered tightly].
This definitely improves with age.
Sea Bass Cuban Style


Ingredients:
extra virgin olive oil, garlic, plum tomatoes, dry white wine, stuffed green olive, capers, red pepper flakes, sea bass fillets, butter, fresh cilantro

Directions:
Heat oil in a large skillet over medium heat.  Saute onions until soft.  Stir in the garlic, and saute about 1 minute.  Add tomatoes, and cook until they begin to soften.  Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
Place sea bass into sauce.  Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork.  Transfer fish to a serving plate, and keep warm.
Increase the heat, and add butter to sauce.  Simmer until the sauce thickens.  Stir in cilantro.
Serve sauce over fish.