xiaoxl/recipe_data huggingface dataset:
Algerian ' Zrodiya Mcharmla' - Carrots With Vinegar


Ingredients:
carrots, garlic cloves, caraway seed, paprika, vinegar

Directions:
Peel and slice the carrots into rounds; boil in lightly salted water until just tender.
Meanwhile prepare the 'dersa' (sauce]. In a grinder or mortar and pestle, grind the garlic, hot pepper and red pepper (paprika] with the caraway seeds and some salt (to taste].
Add 1 tbsp water to the sauce. Mix the sauce with the oil and combine well. Drain the carrots. Pour the sauce over the carrots and return to to a low heat. Cover and cook on low for a few minutes to allow the carrots time to take on the flavour of the sauce.
Add the vinegar and serve hot or cold (room temp!].
Rocky Road Candy


Ingredients:
dark chocolate, mini marshmallows, walnuts, pecans

Directions:
Melt the chocolate in the top of a double boiler.
Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away].
In a large bowl mix the marshmallows, nuts and the coconut.
Add the melted chocolate, mix well.
Spread into the prepared tin.
Chill, when firm cut into small pieces.
Sour Cream-Tarragon Chicken Salad


Ingredients:
boneless chicken breasts, sour cream, mayonnaise, celery, dried tarragon

Directions:
Mix together sour cream and mayonnaise., Stir in chicken, celery, tarragon, salt and pepper to taste., Refrigerate at least 2 hours for tastes to combine.
Avocado Bean Dip


Ingredients:
avocados, red onion, chopped tomato, black beans

Directions:
In a large bowl, wisk together vegetable oil, balsamic vinegar, and Good Seasons Italian dressing mix.
Add remaining ingredients and mx well.
Refrigerate for at least an hour before serving.
Mint Chips Chocolate Cookies


Ingredients:
butter, brown sugar, vanilla extract, milk, salt, eggs, all-purpose flour, baking soda

Directions:
Preheat oven to 375F degrees,line cookie sheet with parchment paper.
Beat butter,brown sugar in a large bowl until well combine ,add milk , eggs,vanilla,beat well.
Stir dry ingredients flours,salt,cocoa,baking soda together, gradually add flour mixture to the butter mixture beating well.
Add semi-chocolate chips and mint chips to batter.
Roll dough into two inch balls, place on prepared cookie sheets,about 24 cookies.
Bake in preheated oven for 10 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Prawn and Chive Omelette


Ingredients:
eggs, chives, salt, pepper

Directions:
Break the eggs into a bowl and beat them with a large metal whisk. Season with a little salt and some freshly ground black pepper, then stir in the snipped chives. Drain the prawns in a sieve, then tip them on to some kitchen paper to soak up any excess moisture.
Brush a small non-stick frying pan with just enough oil to lightly coat the base and place it over a medium heat. Pour the eggs into the frying pan. As the eggs begin to set, use a wooden spoon to draw the cooked egg towards the centre. Do this 5 or 6 times, working pour way around the pan. As the cooked egg is moved, the uncooked egg will run into the gaps and begin to cook.
Scatter the prawns over the omelette and cook for a further 2-3 minutes or until the eggs are just set. Season with a little more pepper then carefully loosen the sides with a heatproof palette knife and fold the omelette over. Slide it on to a warmed plate and serve with a large, lightly dressed salad.
Chicken Gallaba


Ingredients:
chicken breasts, green pepper, onion, zucchini, garlic clove, parsley, tomatoes with juice, olive oil

Directions:
Mix the dry spices and pat into the chicken. (Begin with half the 7 spice and add the rest later as desired for additional flavor.]
Heat 2 tablespoons of olive oil in a Dutch oven. Brown the chicken uncovered on medium heat for about 1 minute on each side. Remove the chicken from the Dutch oven and set aside.
Set the heat to medium-low. Add the 3 remaining tablespoons olive oil to the same Dutch oven. When it is hot, add onions and pepper and  cook till onion starts to brown.
Add everything else and stir well, cover and simmer over low heat for at least 30 minutes.
See to it that there is enough juice all the time. If the tomatoes are not juicy enough, and the liquid evaporates, add some hot water.
Serve with salad, rice and pita.
Bacon and Cheese Oven Omelet


Ingredients:
bacon, processed cheese, eggs

Directions:
Fry bacon and drain; chop into pieces.  (I make mine in the microwave].
Arrange cheese slices in the bottom of a lightly-buttered 9 inch pie pan.  (I use glass.].
Beat together eggs and milk with a fork.  Add chopped bacon and pour over cheese.
Bake at 350° for 45 to 50 minutes, until eggs are set in the middle.
Let stand 5 minutes before cutting.
Note:  you can reheat left-over portions in the microwave upside down, with cheese on the top.
You might want to add some herbs on the top, too!
Easy Savory Meatloaf


Ingredients:
ground pork, onion, beef broth, herb stuffing mix, Worcestershire sauce, garlic powder, eggs, hickory flavored barbecue sauce, ketchup, Worcestershire sauce

Directions:
For Meatloaf:
Preheat oven to 350 degrees.
In a large bowl, mix chopped onion and stuffing mix, and pour in the broth and let set while you prepare the pan.
Line a jelly roll pan or cookie sheet with deep sides with foil.  Set a baking rack large enough to hold the meatloaf in the pan and spray lightly with cooking spray, or brush lightly with oil.
In the large bowl, mix in remaining ingredients until evenly blended.
Form the meat mixture into a large loaf pan, pressing down with a rubber spatula or large spoon until the meat is evenly pressed into the pan.
Cut a piece of foil slightly smaller than the top of the meatloaf and press it onto the top.  (This foil keeps the meatloaf from falling through the rack as it cooks.]
Run a dull knife around the sides of the meatloaf to loosen it from the pan.
Invert the meatloaf onto the prepared rack on the cookie sheet and tap the bottom of the loaf pan so it slides out on the rack.
You will now bake the meatloaf with no pan.  The lets the grease drain away as it cooks.
Bake about 60 minutes, then remove from oven and glaze the top with the three remaining ingredients blended into a sauce.
Return to oven and cook about 15 minutes further or until any juices run clear.
Note:  You can substitute ground turkey for the pork.  Serve with more of the sauce used for the glaze.
Chocolate Chip and Cashew Gourmet Cookies


Ingredients:
white flour, bread flour, baking soda, baking powder, salt, butter, shortening, light brown sugar, granulated sugar, granulated sugar, eggs, vanilla extract, cashews, sea salt

Directions:
Sift together the flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
In another bowl, cream together the butter, shortening and sugars on medium speed until light and fluffy.
Add the eggs and vanilla and beat well.
Gradually add the dry ingredients and mix until just combined.
Add the chocolate chips and cashews to the dough. Stir well. This will be very thick, and I sometimes use my hands to mix together.
Using a spoon, scoop the dough into a rough ball, about the size of a golf ball, and place on the baking sheet.
Sprinkle lightly with sea salt and bake until light brown and and set for about 9-10 minutes in a 350 degrees oven.
Cool cookies on a cooling rack and enjoy!
Baked Spinach-Topped Tomatoes


Ingredients:
onion, garlic clove, butter, fresh spinach, eggs, salt, tomatoes

Directions:
Preheat oven to 350°F.
In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes.
Add spinach and cook a few minutes, until tender, stirring occasionally.
Remove from heat and stir in crumbs, eggs and salt.
Set aside.
Place tomato halves, cut side up in a 13x9 baking dish (if necessary, cut a thin slice from bottom of each tomato so it stands upright].
Mound a scant 1/2 cup of the spinach mixture onto each half.
Bake for 20-25 minutes or until heated through.
Christmas Tossed Salad


Ingredients:
cranberries, sugar, cider vinegar, salt, mustard powder, canola oil, red apple, granny smith apple, feta cheese, dried cranberries

Directions:
For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.
Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using].
For the salad; place all salad ingredients in a large gladd bowl; toss to combine.
Drizzle the dressing over before serving.
QUICKER THAN TOAST COURGETTE SALAD


Ingredients:
coconut oil, courgette, extra virgin olive oil, egg

Directions:
Toast the pumpkin seeds in a dry frying pan over a medium heat, shaking the pan every minute or so until the seeds are golden and start to puff up and jump around the pan.
Melt the coconut oil in a frying pan over a low heat and, when hot, crack your egg into the pan to fry.
Meanwhile, wash the courgette, wipe it dry, hold onto the stalk end and grate into a pile on a plate.
Top the courgette with your seeds, fried egg and drizzle over the extra virgin olive oil and vinegar and sprinkle with salt and pepper. Et voila`!
Deluxe Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, butter, ground cinnamon, cream cheese, sugar, eggs, vanilla extract, sour cream, sugar

Directions:
Preheat oven to 375°F.
Combine crumbs, 2 TBSP sugar, butter, and cinnamon in a medium bowl; mix well.
Press in a 10-inch spring form pan; set aside.
Beat cream cheese in a large mixing bowl until soft and creamy.
Gradually add 1 cup of sugar, beating until fluffy.
Add eggs, one at a time, beating well after addition.
Stir in 1/2 tsp vanilla.
Pour cream cheese mixture into crust.
Bake at 375°F for 25 to 35 minutes or until cheesecake is set.
Increase oven temperature to 500°F.
Beat sour cream on medium speed with electric mixer for 2 minutes.
Add 3 TBSP sugar and remaining 1/2 tsp vanilla; beat 1 minutes longer.
Spread over cheesecake.
Bake at 500°F for 5 to 8 minutes or until bubbly.
Cool to room temperature and chill 8 hours or over night.
Once completely chilled, top with your favorite fruit, chocolate syrup, etc!
Olive Semi - Sourdough Boule


Ingredients:
whole wheat bread flour, cornmeal, potato flour, instant yeast, fennel seed, dried basil, warm water, olive oil, honey

Directions:
In the bowl of a stand mixer, whisk together the flour, cornmeal, potato flour, yeast, fennel seed and basil.
Add the sourdough starter, water, oil and honey.
Begin kneading with the dough hook on low speed.
Knead for 10 minutes, then add the olives and knead 2 minutes more.
Cover and let rest 45 minutes.
Stir down and scrape into a bowl lined with a well-floured tea towel or a round brotform.
Cover and let rest 1 hour.
Preheat the oven to 450F and place a pan of hot water on the lowest rack.
Place a greased baking sheet over the loaf in the bowl and flip out. Remove the towel.
Slash the top of the loaf 3-4 times and place in the oven.
Immediately reduce the oven temperature to 400F and bake for 20 minutes.
Remove the pan of water and continue baking for 30 minutes longer.
Slide immediately onto a wire rack and cool completely before slicing.
Creamy Sausage Pasta


Ingredients:
mild Italian sausage, penne pasta, olive oil, crushed red pepper flakes, parmesan cheese

Directions:
Cook the pasta according to package directions, until al dente. When the pasta is finished, drain and toss with a small amount of olive oil to keep from sticking, if desired. Set aside.
Meanwhile, in a deep skillet or frying pan over medium-high heat, begin browning the sausage, breaking it up into small chunks.
When the sausage is no longer pink, reduce the heat to medium and add the spaghetti sauce and cream of mushroom soup. Stir to mix well and cook for a few more minutes until the sauce is hot.
In a large bowl or pot, combine the cooked pasta and sauce. Stir to coat evenly and serve with crushed red pepper and parmesan cheese, if desired.
Enjoy! Try it with hot sausage, or adding mushrooms, roasted red peppers, or sun-dried tomatoes for variety.
Rice Pudding


Ingredients:
rice, sugar, milk, water, vanilla ice cream, eggs, vanilla

Directions:
"Mix and cook rice, sugar, milk & water slowly until almost dry! Remove from heat, add ice cream, eggs & vanilla. Cool and serve."
Linda's Oxtail and Barley Soup
Category: soups-stews-and-chili
By NCwriter

Thick, hearty, and full of flavor--the best oxtail soup you'll ever eat! Lots of prep and takes a long time to cook, but well worth the effort. Great served in deep bowls with fresh hot bread and a glass of red wine Also great reheated, if you have any left over, that is!

Ingredients:
2 tablespoons olive oil
2 pounds oxtails
8 cups water
4 tablespoons beef bouillon granules
1 tablespoon sazon seasoning with annatto
1 tablespoon dried parsley
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
2 medium potatoes, cubed
1 (14.5 ounce) can diced tomatoes
1 large parsnip, sliced
12  mushrooms, quartered
1 large onion, chopped
¾ cup barley
2 stalks celery, chopped
1 large carrot, sliced
2  bay leaves

Directions:
Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels. Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary. Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes. While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.

Prep time: 20 mins
Cook time: 1 hr 55 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 332.4
Fat: 12 g
Saturated fat: 4 g
Carbohydrates: 34.1 g
Sugars: 5.7 g
Dietary fiber: 7.1 g
Protein: 23.3 g
Cholesterol: 62.8 mg
Sodium: 938.7 mg
Southern Grits Casserole
Category: side-dish
By Ella Baldwin

If you're from the South you will definitely love this recipe, which includes grits, eggs, sausage, and cheese. When I cook it, I place it in the slow cooker to stay warm. There is nothing worse than cold grits.

Ingredients:
6 cups water
2 cups uncooked grits
½ cup butter, divided
3 cups shredded Cheddar cheese, divided
1 pound ground pork sausage
12  eggs
½ cup milk
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 servings

Calories: 403.2
Fat: 29.9 g
Saturated fat: 14.5 g
Carbohydrates: 16.8 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 16.5 g
Cholesterol: 201.8 mg
Sodium: 458.9 mg
Homemade Vegetable Dip


Ingredients:
cottage cheese, lemon juice, carrots, green onion, parsley, dill, salt, pepper, milk

Directions:
Using a blender, blend the cottage cheese and lemon juice until smooth.
Transfer to a bowl. Stir in carrot, green onion, parsley, dill, salt and pepper by hand.(If you prefer a thinner dip, you can add some milk to thin it down.].
Cover and refrigerate several hours or overnight to blend flavors. Garnish with parsley and serve with fresh vegetables, crackers or chips. Watch the video here: https://youtu.be/mxS9uzahtts.
Menny's Blueberry Barbecue Sauce
Category: side-dish
By Genoise

This sauce is a sweet, tangy addition to any barbecue. Blueberries are a true flavor of Maine. Enjoy!

Ingredients:
2 teaspoons olive oil
1  onion, chopped
3 cloves garlic, minced
1 (1/2 inch) piece fresh ginger, grated
3 cups blueberries
¼ cup real maple syrup
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons molasses
½ teaspoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8  minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes. Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 servings

Calories: 65.5
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 14.6 g
Sugars: 10.5 g
Dietary fiber: 1.2 g
Protein: 0.5 g
Sodium: 129.5 mg
Almond Joy Brownie Bites


Ingredients:
sweetened flaked coconut, sweetened condensed milk

Directions:
Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray.
Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
In a medium bowl, combine coconut and sweetened condensed milk.
With clean hands, roll coconut mixture into balls and press onto tops of brownie bites.
Press an almond into the top of each.
Place brownies in the freezer to harden for about 15 minutes.
Melt almond bark or candy melts according to directions.
Remove brownies from freezer and dip the tops in the chocolate.
Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.
Turkey Italian Sausage & Greens Soup


Ingredients:
ground turkey, carrots, kale, chard leaves, onion, fennel bulb, broth, garbanzo beans, chopped tomatoes, fresh spinach

Directions:
-Brown ground meat in large sauce pot (6 quart with a lid].
-Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms.
-Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time.
-Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans.
-Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top.  The spinach should stay green and be simply wilted.  This gives the soup a fresher taste.
Italian Sausage Minestrone


Ingredients:
olive oil, Italian sausage, onion, bell pepper, garlic cloves, pesto sauce, Italian stewed tomatoes, Italian-style diced tomatoes, tomato sauce, cannellini beans, garbanzo beans, elbow macaroni

Directions:
"In the bottom of your best soup pot, heat up your olive oil and add the sausage, onions and peppers. When the sausage is almost completely cooked, add the garlic and the pesto (or herbs]. Let it cook another minute, then add the tomatoes and tomato sauce, frozen vegetables and beans. Let this cook for about 10 minutes on medium heat. Then add your beef stock and bring back to a gentle boil and then add the macaroni. Salt and pepper to taste. If you like it spicy, you might also add a pinch of red pepper flakes. Cook another 10 minutes."
Broken Spaghetti Risotto
Category: side-dish
By Chef John

This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.

Ingredients:
1 tablespoon olive oil
8 ounces uncooked spaghetti, broken into 1 inch pieces
2 cloves garlic, minced
1 ½ cups chicken broth
½ teaspoon red pepper flakes, or to taste
salt to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Directions:
Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes. Stir garlic into spaghetti pieces and cook for 30 seconds. Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes. Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat. Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 517.9
Fat: 10.5 g
Saturated fat: 2.1 g
Carbohydrates: 86.3 g
Sugars: 4.1 g
Dietary fiber: 3.9 g
Protein: 17.8 g
Cholesterol: 8.9 mg
Sodium: 2120.6 mg
1200 Watt Microwave Peanut Brittle


Ingredients:
white sugar, molasses, corn syrup, salted peanuts, vanilla, butter, baking soda

Directions:
Line a baking/cookie sheet with foil or parchment paper and spray with cooking spray or grease with butter.
Put 1 tablespoon molasses in a ½ cup measuring cup and then fill with corn syrup (spray cup with cooking spray first, so corn syrup will come out easier].
Put corn syrup mixture and white sugar in an eight cup bowl and mix well then microwave on high for 2 minutes, remove and stir and then microwave for 1 more minute.
Remove from microwave and add peanuts, stir into bubbling sugar mixture and microwave for 2 minutes.
Remove from microwave and then stir in butter and vanilla and microwave for 1 minute.
Remove from microwave and quickly stir in baking soda - it will get somewhat white and foamy - spread out onto baking sheet - you can let it cool at room temperature or cool in the fridge.   Put mixing bowl cup in sink under hot running water to aid in cleanup.
* I add the molasses because it gives the brittle a beautiful color - it is not required to make the recipe - if you don’t want to use it, just use a full ½ cup of corn syrup.  Watch out with sampling - this stuff is habit forming - if you want to bump it up a notch - add 1 teaspoon cinnamon to sugars at begining (my daughter and I like] or if you really want to kick up it up -  add the cinnamon and 1/3 teaspoon caynne pepper - hot stuff.  I love the sweet and spicy.
Grilled Lemon Chicken


Ingredients:
fresh lemon juice, olive oil, kosher salt, fresh ground black pepper, fresh thyme leave, boneless skinless chicken breasts

Directions:
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through.
Beef Yakni


Ingredients:
rice, bay leaf, star anise, cardamom, clove, cumin, Madras curry powder, fennel seed, ginger, garlic cloves, butter, onions, turmeric, potato, green chili pepper, beef broth, salt, pepper

Directions:
soak rice in water 1/2 hour , drain, in pan melt butter add clove  star anise  fennel, brown a minute, add garlic and ginger, brown add onions add beef and brown  may need to add a little more butter, add spices, and brown, add potato, brown a little, add broth, add rice  drained, and green chili, add salt and pepper, cover and simmer 20 minutes until rice is cooked.