xiaoxl/recipe_data huggingface dataset:
Moroccan Tuna Briouats (Stuffed Pastries)


Ingredients:
tuna in water, potatoes, onion, black olives, fresh parsley, fresh cilantro, harissa, olive oil, salt, paprika, cumin, black pepper, water, canola oil

Directions:
Note: I use Samosa spring roll pastry sheets which are 3x9 inches. If you are using egg roll wrappers that are 7x7 inches they need to be cut in half so they measure 3.5x7.
Set out the frozen spring roll pastry so it can thaw (around 30 minutes].
If using raw potatoes, peel & dice them, then boil them until just tender. Set aside to be used later. If using canned diced potatoes drain the water & set aside to be used later.
Drain the water from the tuna & place in a medium bowl. Chopped the parsley & cilantro together then add it to the tuna.
Mix the onions, olives, harissa, & spices together then add to the tuna. Add the olive oil to the tuna & stir until all the ingredients are well blended. Lastly, add the potatoes & carefully stir in so they do not break apart.
Note: Keep the wrappers under a damp towel so they do not dry out.
Put 2 tablespoons of the filling at the top of a pastry strip. Fold over into a triangle, then fold over again & again.
Lightly brush the end of the pastry strip with egg yolk & fold closed. (The egg yolk helps hold the strip together]. Repeat the last 2 steps until all the filling is gone.
Heat the oil (canola or peanut] in a medium pan. Once hot add about 5 triangles to the oil. Fry until golden brown, turning once. Repeat until all the triangles are cooked.
Variation: Preheat the oven to 350 degrees & bake for 20-30 minutes. The pastries should be puffed & golden brown on both sides.
New Potatoes Romanoff


Ingredients:
new potatoes, white cheddar cheese, sour cream, red onion, salt, black pepper, paprika, garlic

Directions:
Preheat oven to 350 degrees F.
Combine all ingredients and cook in a casserole dish for 25-30 minutes or until potatoes are tender.
Potato and Hamburger Baskets #SP5


Ingredients:
ground beef, sharp cheddar cheese, salt, pepper

Directions:
Preheat oven to 425°F.
In a bowl combine hash brown, salt, and pepper. Divided evenly into 12 greased cups. Press mixture onto sides and bottom of muffin cups. Bake at 425 F for 20 minutes or until lightly brwon.
Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally until meat is cooked. Drain of fat, then put hamburger back into skillet add half of grated sharp cheddar cheese, salt and pepper to taste until all mixed.
Remove baking pan from oven, divided ground beef mix into muffin cups, and add cheese on top, then put them back into oven until cheese melts.
Place on paper towel to remove excess grease before serving.
Serve warm as an appetizer. Enjoy.
Linguine With Turkey Saute


Ingredients:
linguine, spaghetti, broccoli florets, margarine, butter, onion, carrots, celery, flour, low sodium chicken broth, ground sage, herb stuffing mix, parmesan cheese

Directions:
Prepare pasta according to directions (6- 8 minutes].
Two minutes before pasta is done, add broccoli flowerets to water.
Cook 2 minutes; drain pasta and broccoli in colander.
In a large skillet, warm the butter over medium heat.
Add the onion, carrots, and celery; saute 3 minutes.
Stir in the flour.
Add the chicken broth and sage; stir in the turkey meat.
Stir until the sauce comes to a simmer; simmer 1 minute.
Pour turkey saute over the pasta.
Sprinkle the stuffing mix on top.
Serve immediately.
(We like to spinkle on Parmesean cheese at the table].
Pioneer Picnic Cookies


Ingredients:
butter, sugar, eggs, baking soda, butter flavor shortening, light brown sugar, vanilla extract, all-purpose flour, salt, walnuts

Directions:
Preheat oven to 375 degrees F., Blend butter and shortening until smooth., Add both sugars and cream well., Add eggs, beating after each egg., Stir in vanilla., Mix dry ingredients and gradually add to batter., Add chocolate chips and nuts., Mix well and drop by teaspoonfuls onto ungreased baking sheet., Bake for 8- 10 minutes, depending on you oven., Cool briefly on baking sheet then move to cooling rack to cool completely.
Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce


Ingredients:
tempeh, lime, shiitake mushroom, garlic clove, asparagus, peanuts, vegetable broth, chicken broth, chunky peanut butter, soy sauce, lemongrass, lime juice, fresh ginger, shallot, curry powder, pepper, eggs, milk, flour, butter, cayenne pepper, curry powder, salt, pepper, water, carrot, onion, garlic cloves, heavy cream, salt, pepper

Directions:
Slice tempeh thinly across the cake.
Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
Cover and refrigerate for 20 minutes.
While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
Pour 1/2 cup of crepe batter into the pan.
Tilt the pan to coat the surface evenly with batter.
Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
Flip crepe with a large spatula (or two!] and cook 20 seconds on the other side.
Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
Crepes can be stacked and covered with a kitchen towel until ready to use.
Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
Add carrot, onion and garlic and saute for 5 minutes.
Add heavy cream and bring to a boil.
Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
Simmer for 20 minutes.
Add salt and pepper to taste.
Assemble crepes: Lay crepes out on your clean work surface, divide tempeh mixture equally among crepes, spooning mixture onto center of crepes and folding edges over the filling.
Transfer crepes to serving plates.
Spoon the hot carrot sauce around filled crepes.
Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
For vegetarian do not use the chicken broth.
Crock Pot Buffalo Chicken Soup


Ingredients:
yellow onion, celery, butter, flour, 2% low-fat milk, Velveeta cheese, celery seed, garlic powder

Directions:
I used a 5 to 6 quart crockpot.
Make a roux with the flour and butter. I use the stove top. But you can use the microwave. Set aside.
Chop up the onion and celery, and dump it into your crockpot. Add the cooked  chicken. Pour in the chicken broth and milk. Add Velveeta.
Stir in the flour and butter mixture. Add hot sauce.
Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.
Panko Crusted Baked Chicken Drumsticks


Ingredients:
chicken drumsticks, garlic powder, ground black pepper, season salt, onion powder, paprika, oregano, panko breadcrumbs

Directions:
Preheat oven to 350.
In a large bowl, combine all of the ingredients except the cooking spray. Use a whisk to be sure the ingredients are all combined well. Set aside.
Wash the chicken drumsticks in cold water; don't dry them.
Roll each drumstick into the crumb mixture, and carefully transfer each piece to the baking sheet. Do no discard the leftover crumbs.
Lightly spray the drumsticks with the vegetable oil.
Bake, loosely covered with aluminum foil for 45 minutes.
Remove from oven. turn chicken over. and top each drumstick with some of the leftover crumb mixture. Spray once again, liberally with the vegetable oil.
Return the baking sheet to the oven, this time uncovered for another 45 minutes.
Tortellini with Pesto and Sun-dried Tomatoes


Ingredients:
pesto sauce, sun-dried tomato, basil, parmesan cheese

Directions:
Cook tortellini according to package directions., Drain and toss with pesto, sun-dried tomatoes, chopped basil and cheese., Serve hot or at room temperature.
Easy Hamburger and Biscuit Bake


Ingredients:
hamburger, ketchup, milk, cream cheese

Directions:
Preheat oven to 350.
Brown hamburger with onion flakes if using; drain grease.
Mix hamburger with all other ingredients (except biscuits] in a 9X13 baking dish.
Bake for 20 minute.
Remove from oven and add biscuits on top and bake until biscuits are done (about 10 more min.].
Enjoy!
Milky Way Malted Shake


Ingredients:
"vanilla ice cream"

Directions:
Coarsely crush as many malted milk balls as you would like for topping.
Combine first 4 ingredients and 1 Tablespoon caramel sauce in blender; process on high speed until thick and smooth, about 30 seconds.
Squirt chocolate syrup and caramel sauce into glasses.
Pour in mixture and top with malted milk balls.
Harira (Moroccan Chickpea Soup)


Ingredients:
dried garbanzo beans, onion, olive oil, fresh parsley, saffron thread, ground cinnamon, water, rice, flour, water, eggs, salt, pepper

Directions:
Put the chickpeas, onion, olive oil, parsley, saffron and cinnamon into a large, heavy saucepan.  Mix well, and heat for about 4 minutes, stirring constantly.
Add the 5 pints of water, stir, bring to the boil, then reduce the heat, cover and simmer for about an hour, or until the chickpeas are cooked.  Please note that chickpeas seem to vary wildly in their cooking times, so do keep an eye on it!
Add the rice, return to the boil, then reduce the heat and simmer until the rice is cooked (10-15 minutes for the sort of rice I use].
When the rice is just cooked, beat the flour and 6 fl oz water into a smooth paste and stir it into the soup.
Continue cooking, stirring occasionally, for a further 15 minutes.
Remove the soup from the heat, add the lemon juice, then season to taste with salt and pepper.  If the soup is too thick for your liking, you can add more boiling water to thin it down a bit.
Stir in the lightly beaten eggs, and allow to stand for a few minutes until the eggs are cooked.  Serve hot.
Copycat Sizzler Rice


Ingredients:
orzo pasta, butter, chicken bouillon powder, garlic powder, onion powder, long-grain rice, lemon juice, lemon juice, warm water

Directions:
In a skillet with lid over medium heat, saute raw pasta in butter, stirring, until it begins to brown.  REMOVE FROM HEAT.
Stir in all seasoning powders and rice.
Carefully add lemon juice and warm water (it may sputter - you can let the pan cool off longer to prevent this].  Stir.
Cover with lid and simmer on lowest heat for 20-25 minutes, or until rice is tender and all liquid absorbed.
You could also try this in a rice cooker, by dumping browned pasta into cooker with all remaining ingredients and setting as usual for regular rice.
Omelet To-Go


Ingredients:
flour tortilla, cheddar cheese, egg, water, salt, black pepper

Directions:
Heat a small non-stick skillet over medium-high. Add the tortilla to pan and cook until brown, flipping once, about 2 minutes per side. Set tortilla on a plate and add cheese. Adjust heat to medium.
In a small bowl whisk egg and water until well combined. Season with salt and pepper. Spray the pan with nonstick cooking spray and add egg mixture, swirling to evenly coat pan. Cook for about 2 to 3 minutes until egg is cooked through.
Transfer egg to tortilla. Add spinach and roll tortilla, starting by folding in the sides and then rolling up from the bottom.
Swedish Meat Dumplings for Soup


Ingredients:
ground beef, ground pork, onion, black pepper, ground allspice, flour

Directions:
Combine all ingredients (except flour]; blend thoroughly. Shape into small balls the size of a large marble.
Roll in flour, drop into your simmering soup and simmer for 20 minutes.
Notes: This is admittedly done on a small scale, but easily doubled. The yield will depend on how faithful you are to size. I like to use 1 tsp Worcestershire sauce to add smoky flavor + darker color to the meat mixture, but you can also add 1-2 tbsp of Pepperidge Farm dressing mix to enhance the flavor & stretch the yield. It's a tiny recipe w/lots of versatility!
Amish Butter and Egg Dinner Rolls
Category: uncategorized
By Rebekah Rose Hills

Soft, light, buttery rolls that are perfect with pretty much any meal of the day.

Ingredients:
1 cup warm water
1 (.25 ounce) package instant yeast
¼ cup white sugar
3 cups all-purpose flour, or more as needed
4 tablespoons softened butter, divided
1 large egg, at room temperature
1 teaspoon salt
cooking spray

Directions:
Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy. Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms. Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours. Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball. Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes. Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 12 rolls

Calories: 171.5
Fat: 4.6 g
Saturated fat: 2.6 g
Carbohydrates: 28.3 g
Sugars: 4.3 g
Dietary fiber: 1 g
Protein: 4 g
Cholesterol: 25.7 mg
Sodium: 228.4 mg
Miss Cindi's Banana-Chocolate Chip Muffins


Ingredients:
nonfat sour cream, baking soda, butter, sugar, egg, flour, wheat germ, salt, vanilla

Directions:
Stir sour cream and baking soda together in a small bowl, set aside., Cream butter with sugar until light and fluffy., Add egg, beating well., Beat in sour cream mixture., Stir in remaining ingredients., Don't over mix., Spoon into greased muffin pans., Bake 350 degrees F, for 18-25 minutes., Let cool before removing from pan.
15 Minute Chili


Ingredients:
ground turkey, onion, pinto beans, kidney beans, stewed tomatoes, garlic cloves, chili powder, cumin powder, salsa, cooked pasta, cooked rice, potato, cheese

Directions:
In a large pot, brown turkey with chopped onion.
Add beans, tomatoes, garlic, chili powder, cumin and salsa to turkey mixture.  Cook until hot.
Serve with cornbread, cooked pasta, cooked rice, or on top of a baked potato.  Sprinkle with cheese if desired.
Makes 4 servings.
Smoked Turkey and Tomato Wraps


Ingredients:
cream cheese, basil pesto, burrito-size flour tortillas, romaine lettuce, chopped tomato, red onions, alfalfa sprout

Directions:
Combine cream cheese and pesto in small bowl; stir well. Spread evenly over each tortilla. Place turkey slices, lettuce, tomatoes and red onion or alfalfa sprouts over bottom third of tortillas, making sure ingredients don’t touch edges.
Fold the bottom edge of tortilla toward the center and gently roll until tortilla is completely wrapped around the filling. Wrap tightly in plastic wrap. Refrigerate for 15 minutes. Cut in half and serve.
Blended Strawberry Fruit Dip


Ingredients:
low-fat cream cheese, sugar, vanilla yogurt, fresh strawberries

Directions:
Blend cream cheese and sugar., Beat in yogurt and crushed fresh strawberries., Refrigerate until serving time., Serve with berries, fresh sliced fruit like bananas and apples, and grapes.
Penne, Peppers, and Chicken-Apple Sausage Saute
Category: main-dish
By MJdeCA

This recipe originated with my son, who makes it with very spicy chicken sausages. I loved it so much that I adapted it to suit our taste. Because my husband prefers less spicy food, I use milder chicken-apple sausage. This is one of our favorite dinners.

Ingredients:
2 tablespoons olive oil
2  sweet red peppers, chopped
1 large onion, chopped
4 cloves cloves garlic, minced or pressed through a garlic press
5 links precooked chicken and apple sausage, sliced into 1/4-thick rounds
3 (16 ounce) packages penne pasta
garlic and herb seasoning blend (such as Mrs. Dash®) to taste
sea salt to taste
ground black pepper to taste

Directions:
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally. Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes. Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 24 servings

Calories: 268.8
Fat: 4.8 g
Saturated fat: 1.1 g
Carbohydrates: 44.7 g
Sugars: 1.5 g
Dietary fiber: 2.8 g
Protein: 10.9 g
Cholesterol: 21.7 mg
Sodium: 78.9 mg
Seared Spicy Tuna Steaks


Ingredients:
olive oil, coarse sea salt, ground black pepper, garlic powder

Directions:
Mix the spices together.Season steaks
Drizzle with olive oil.
Place steaks in a hot heavy bottom pan over medium-high heat.
Lower heat to medium.
Cook 4 minutes until well browned on one side. And can be removed from pan with ease.
Turn over & cook 2-3 minutes more.
If you like it well done by all means do cook a couple minutes more.
Kris' Amazing Shredded Mexican Beef
Category: world-cuisine
By Kris Ross

My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.

Ingredients:
1 (4 pound) beef bottom round roast or other lean roast
2 teaspoons ground black pepper
1 large onion, diced
1 (7 ounce) can chopped green chilies
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons ground cumin
1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
1 cube beef bouillon

Directions:
Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast. Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out. Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

Prep time: 25 mins
Cook time: 8 hrs 20 mins
Total time: 8 hrs 45 mins
Yields: 12 servings

Calories: 337.7
Fat: 20.8 g
Saturated fat: 7.9 g
Carbohydrates: 4.3 g
Sugars: 1.3 g
Dietary fiber: 1.3 g
Protein: 31.2 g
Cholesterol: 96.8 mg
Sodium: 426.4 mg
Carrabbas Oil Dip


Ingredients:
salt, pepper, cayenne pepper, garlic powder, extra virgin olive oil

Directions:
In a small bowl, mix all dry ingredients together., Place several spoonfuls on a small plate and pour olive oil on top., Dip pieces of our favorite Italian bread and enjoy!, Save any leftover seasoning mix in a small jar or container.
Filled Chocolate Cupcakes With Mint Filled DelightFulls™


Ingredients:
water, butter, powdered sugar, vanilla extract, milk

Directions:
PREHEAT oven as directed for cupcakes.  Paper-line 24 muffin cups.
PREPARE cake batter according to package directions.  Spoon into prepared muffins cups.  Bake as directed or until wooden pick inserted in cupcakes comes out clean.   Cool in pans for 5 minutes; remove to wire racks to cool completely.
BEAT butter and cocoa in large mixer bowl until creamy.   Add powdered sugar and vanilla extract; beat on low until combined.  Slowly beat in 4 tablespoons milk until creamy, adding additional tablespoons of milk if needed.  Remove 1 cup of frosting to small bowl.  Stir in 1/2 cup chopped DelightFulls morsels.  Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag.
CUT a 1-inch circle 1-inch deep with sharp knife from each cupcake.   Carefully remove cake pieces and save for another use such as crumbling over ice cream.  Pipe filling mixture into each cupcake.  Filling should be level with top of cupcake.
FROST cupcakes with remaining frosting in bowl.  Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.
Coconut Cardamom Sweet Potatoes


Ingredients:
sweet potatoes, light coconut milk, cardamom, vanilla extract, honey, brown sugar, salt, black pepper, cayenne pepper, pecans

Directions:
Bring large pot of water to a boil over high heat.  Add sweet potatoes.  Return to boiling.  Cook until soft, about 10 minutes.  Drain and put in a large bowl.
Add coconut milk, cardamom, vanilla, coconut extract, honey, brown sugar, salt, black pepper and cayenne; in other words, everything except the peanuts.  Mix until smooth.
Put in a 9x9 dish.  Sprinkle pecans over it.
Bake at 325 for 45 - 50 minutes or until edges are slightly browned.  Cool on a rack for 10 minutes and serve.
Granola


Ingredients:
raisins, vanilla extract, cinnamon, sea salt

Directions:
Place nuts and seeds in a large bowl, cover with water and soak overnight.
Place raisins in a separate bowl, cover with water and soak overnight.
Place the raisins, along with their soaking water in a food processor and puree until smooth.
In a fine mesh metal strainer, drain and rinse the nuts and seeds and discard the soaking water.
Add nuts and seeds to the food processor and pulse until coarsely chopped, to the consistency of granola, then add vanilla, cinnamon and salt and pulse briefly to incorporate these final ingredients.
Transfer mixture onto two large parchment lined baking sheets.
To make live granola, place in the oven on the lowest setting (usually 135 degrees] for 24 hours.
For instant gratification, bake 45 minutes in the oven at 250 degrees; for this more decadent treat, I sometimes drizzle agave over the granola, or add shredded coconut, currants and other dried fruit.
Serve.
Best Ever Croutons


Ingredients:
butter, garlic, parmesan cheese

Directions:
Cube Bread (large] 1 Slice makes approx 12 - Set Aside.
Melt butter, garlic and seasoning in microwave for about 45 seconds.
Add Parmesan cheese to butter mixture.
Toast bread cubes in a toaster oven on Dark, or in the oven at 375 degrees for about 7 or 8 mins until browned.
Allow your cubes to cool for a just a moment before tossing them in the butter mixture.
Preacher Cookies
Category: desserts
By Suzanne Stull

Easy, no-bake cookies.

Ingredients:
½ cup butter
4 tablespoons unsweetened cocoa powder
2 cups white sugar
½ cup milk
⅛ teaspoon salt
3 cups quick cooking oats
½ cup crunchy peanut butter
1 teaspoon vanilla extract

Directions:
Mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan.  Boil for 1 minute. Stir in oatmeal, peanut butter and vanilla.  Drop by tablespoonfuls onto waxed paper.  Allow to cool and harden.

Yields: 3 dozen

Calories: 231.4
Fat: 9.9 g
Saturated fat: 4.2 g
Carbohydrates: 33.9 g
Sugars: 23.3 g
Dietary fiber: 2.3 g
Protein: 4 g
Cholesterol: 14.1 mg
Sodium: 91.2 mg
Any Meat Marinade


Ingredients:
soy sauce, brown sugar, Worcestershire sauce, garlic, pepper, ginger

Directions:
Mix together all ingredients., Stab meat with fork., Marinate meat several hours or overnight., Grill or Broil.