xiaoxl/recipe_data huggingface dataset:
Hungry-Man Bloody-Mary Burgers and Spicy Broccoli


Ingredients:
garlic cloves, chili powder, salt, black pepper, head broccoli, celery ribs, grape tomatoes, fresh dill, flat leaf parsley, lime, juice of, mayonnaise, Worcestershire sauce

Directions:
Preheat the oven to 425°.
Place  the 1/4 cup olive oil, garlic, chili powder, and a little salt and pepper in the bottom of a large bowl and add the broccoli spears.
Toss to coat the broccoli evenly, then transfer to a large nonstick baking sheet.
Roast the broccoli until the ends are crisp and brown and the stalks are tender, 17-20 minutes.
To make the burger topping, in  a bowl, combine the chopped celery and the grape tomato halves with the dill, parsley, lime juice, and mayonnaise.
Use the back of a fork to smash up the tomatoes while you incorporate them into the sauce.
In a mixing bowl, combine the ground sirloin, horseradish, celery salt, Worcestershire sauce, hot sauce, and a little pepper.
Mix thoroughly.
Score the meat with your hand marking 4 equal portions.
Form each portion into a large 1-inch thick patty.
Preheat a nonstick skillet over med-high heat.
Drizzle oil over the patties and place them into the hot skillet.
Cook for 5-6 minutes per side, until the patties become firm to the touch and are cooked through.
While the burgers are cooking, toast the English muffins.
Remove the burgers to the bottoms of the toasted muffins, add some of the celery-tomato topping, and then cover with the muffin tops.
Serve the spicy garlic broccoli alongside.
Lamb Empanadas


Ingredients:
lamb, puff pastry sheets, onion, potato, carrots, turnip

Directions:
Thaw pastry at room temperature.
Cut the lamb into very small cubes.
Peel and chop the onion, potato, carrots and turnip into very small pieces.
Place in bowl and season with salt and pepper.
Preheat oven to 400°F
Separate pastry sheets.
Using a 5.5" saucer, cut out pastry rounds.
Place a heaping teaspoon of meat and vegetable mixture in the middle of a pastry round.
Dip pastry brush in water and moisten edge of pastry round. Pull up two sides of pastry to top and seal by pinching pastry together across the top.
Place completed pasty on a baking tray lined with baking paper.
Repeat with the remaining ingredients to make 10 empanadas.
Bake in oven for 15-20 minutes. Remove from tray using spatula.
Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico


Ingredients:
plum tomatoes, roma tomatoes, garlic cloves, canned chipotle chiles, ground cloves, ground beef, ground pork, egg, dried Mexican oregano, salt, fresh ground black pepper, capers

Directions:
Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.].
Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball.  Optional: Insert 1/4 t. capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.
Toasted Pecan Fruit Spread


Ingredients:
cream cheese, honey, apple, green seedless grape, pecans

Directions:
"Soften cream cheese. In a medium bowl, stir together cream cheese, honey and apple juice. Stir in apples, grapes and toasted pecans. Spread on individual crackers, or serve in crock with Brenton sesame crackers."
Ginger Sauce


Ingredients:
low sodium soy sauce, red wine vinegar, ginger, brown sugar, scallions

Directions:
In a small bowl, combine soy sauce, vinegar, and ginger and set aside.
In a saucepan, melt brown sugar on high, stirring rapidly (do not burn!].
Add the soy sauce mix and bring to a boil.
Remove from heat and pour into a serving dish and garnish with the scallions.
Grilled Salmon in Champagne Sauce


Ingredients:
salmon fillet, olive oil, shallots, Dijon mustard, dried tarragon, sour cream, tarragon

Directions:
Heat grill to medium heat.
Paint each fillet on both sides with olive oil; salt and pepper.
Place on grill and cook for approximately 3-7 minutes on each side, depending on your choice of doneness.
Remove to heated platter and cover.
Heat 1 teas. olive oil in saute pan over medim heat; add shallots.
Saute about 1 1/2 minutes to soften.
Reduce heat to med-low.
Stir in Champagne, mustard, salt(if desired] and tarragon.
Blend well.
Remove from heat, stir in sour cream.
Place half of sauce on heated serving plate; top with salmon fillet and garnish with very light sprinkle of tarragon.
Serve.
Easiest Eggplant
Category: side-dish
By Pauline

I found that some of the best recipes are the easiest!  Try this once, and more than likely you'll make it again and again.  And another bonus:  if you choose to use low-fat mayonnaise, you'll save the fat and calories that are absorbed when eggplant is fried.

Ingredients:
1 medium eggplant, peeled and sliced into 1/2 inch rounds
4 tablespoons mayonnaise, or as needed
½ cup seasoned bread crumbs

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil. Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet. Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 126.3
Fat: 8 g
Saturated fat: 1.3 g
Carbohydrates: 12.3 g
Sugars: 2.8 g
Dietary fiber: 3.6 g
Protein: 2.4 g
Cholesterol: 3.6 mg
Sodium: 230 mg
Garlic Shrimp Scampi
Category: main-dish
By MLT

A family pleaser for years! The more garlic the better for the garlic lovers of the world!

Ingredients:
1 (8 ounce) package angel hair pasta
½ cup butter
2 cloves garlic, sliced
1 ½ pounds shrimp, peeled and deveined
⅓ cup white wine
¾ cup dry bread crumbs
3 tablespoons grated Parmesan cheese

Directions:
Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well. In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard.  Add shrimp and cook until colored pink.  Stir in white wine.  The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached. Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 659.7
Fat: 29.6 g
Saturated fat: 16 g
Carbohydrates: 48.4 g
Sugars: 2.5 g
Dietary fiber: 2.9 g
Protein: 45.1 g
Cholesterol: 323.1 mg
Sodium: 737.4 mg
Sourdough Chocolate Malt Dessert Waffles


Ingredients:
water, whole wheat flour, baking powder, salt, cinnamon, sugar, eggs, butter, vanilla, chocolate chips, ice cream, banana

Directions:
Night Before:
Proof your starter by adding one cup of flour and one cup of water to 1/4 cup of starter.
Next Morning (Prepare sponge 6-8 hours in advance]:
Pour 1 cup proofed starter into a medium size mixing bowl.
Stir in the water and whole wheat flour and mix until thoroughly combined.
Cover bowl and set aside for 6 - 8  hours.
To Make Batter:
Whisk together the  dry ingredients, sifting if necessary to remove all lumps.
To the sourdough sponge, stir in the eggs, flour mixture, melted butter, vanilla and chocolate chips.
Mix thoroughly.
To Bake Waffles:
Pour about 1/2 cup of batter into greased, preheated waffle iron.
Bake until the steam stops coming out of the sides of the iron.
The waffles will be soft and tender when removing from the iron, however they will crisp up as they cool.
To Serve:
Top with ice cream, fruit and sauce and whipped cream.
Easy Instant Pot® Baby Back Ribs
Category: meat-and-poultry
By janet

These baby back ribs made in the Instant Pot® are fall-off-the-bone good!

Ingredients:
1 cup water
½ cup apple cider vinegar
1 tablespoon liquid smoke flavoring
1 rack baby back pork ribs
salt and freshly ground black pepper to taste
1 (12 ounce) bottle barbeque sauce, divided

Directions:
Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot®). Place rack in the bottom of the pot. Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid. Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce. Cook under the broiler for 5 minutes. Remove and immediately add more sauce.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 291.4
Fat: 17.1 g
Saturated fat: 5.8 g
Carbohydrates: 20.5 g
Sugars: 14.7 g
Dietary fiber: 0.3 g
Protein: 12 g
Cholesterol: 58.4 mg
Sodium: 704.7 mg
Veggie Bread Kabobs


Ingredients:
olive oil, sun-dried tomatoes packed in oil, fresh parsley, honey, garlic clove, salt, zucchini, white mushrooms

Directions:
Balsamic Sauce:  Process first 7 ingredients in blender or food processor until smooth.
Thread zucchini, mushrooms, red pepper and bread cubes alternately onto skewers.  Place in a single layer in large shalow baking dish.  Brush kabobs with sauce.  Cover.  Let stand for 30 minutes.  Preheat grill to medium.  Cook kabobs on greased grill for 15 minutes, turning occasionally, until bread is crisp and vegetables are tender.
3 Finadene Sauces (Guam)


Ingredients:
onion, soy sauce, distilled white vinegar, unsweetened coconut milk, garlic cloves, fresh ginger, fresh lemon juice, coarse salt, fresh ground black pepper, onion, fresh lemon juice, coarse salt, cold water, onion, garlic cloves

Directions:
To make the soy and vinegar finadene: place the onion in a non-reactive bowl.
Add remaining ingredients and stir to mix.
This will keep, tightly covered, in the refrigerator for several days.
To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix.
Add the onions, jalapenos, salt and pepper.
This can be made several hours ahead.
To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl.
Whisk until the salt dissolves.
Stir in remaining ingredients.
This can be covered and refrigerated for several days.
Chilled Carrot Soup With Cumin and Lime


Ingredients:
olive oil, carrots, leeks, garlic, ground cumin, dry crushed red pepper, sour cream, fresh lime juice, fresh cilantro, lime zest

Directions:
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, purée soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
Summer Rain, Non-Alcoholic


Ingredients:
raspberry puree, grapefruit juice

Directions:
"Blend all ingredients (except lemonade] briefly with a glassful of crushed ice and pour into 2 highball glass. Add lemonade, garnish with fruit, add straws and serve."
Mashed Potato Puffs


Ingredients:
potatoes, butter, sour cream, eggs, green onions, cheese, salt, pepper

Directions:
Cook the potatos until they are soft enough to mash.set them aside.
In a seperate bowl mix together eggs,cream,sour cream,onions,salt and pepper.
Add the butter to the potatoes,whip until no lumps are left in the potatoes.Next add the grated cheese to the potato mix do NOT whip just mix together.
Next add the egg mixture to the potatoes mix well.
Grease a casserole dish or 12 cup muffin pan, and distribute potato mixture evenly.
Bake at 450 for 25 minutes.If using a casserole dish leave for about 35 minutes or until light golden brown on the top.
Basic Margarita
Category: drinks
By P

This is a basic margarita recipe.  You can add your favorite fresh fruits to flavor it.  Fresh strawberry or mango are good choices.  For a little something different, try granulated sugar rims on the glasses instead of margarita salt.

Ingredients:
5 fluid ounces tequila
3 fluid ounces triple sec
2 (6 ounce) cans frozen limeade concentrate
4 cups ice cubes
coarse salt

Directions:
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.

Prep time: 3 mins
Total time: 5 mins
Yields: 4 servings

Calories: 430.8
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 77.9 g
Sugars: 74.4 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 8.3 mg
Addicting Granny Cake


Ingredients:
sugar, all-purpose flour, baking soda, salt, eggs, crushed pineapple, brown sugar, pecans, evaporated milk, sugar, unsalted butter, vanilla

Directions:
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.
Pour batter into your pan and top with an even layer of pecans and brown sugar.
Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.
Remove from heat and stir in vanilla extract, then pour over hot cake.
Let cake cool so it absorbs icing, then slice, serve and enjoy.
Crumbed Chicken With Potato Wedges


Ingredients:
baby potatoes, plain flour, skim milk, panko breadcrumbs, skinless chicken breast halves, olive oil, carrot, red capsicum, lemon wedge

Directions:
Preheat oven to 210C (fan forced].
Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
Serve the chicken and potato wedges with the lemon wedges and salad.
Puppy Ice Yogurt Pops!


Ingredients:
low-fat plain yogurt, honey, oats

Directions:
combine all ingredients in a bowl.
pour into a container (i like ice cube trays] and freeze for at least 3 hours.
Johnsonville Apple Chicken Sausage Sweet and Sour Stirfry


Ingredients:
canola oil, pineapple chunks, cold water, cornstarch, reduced sodium soy sauce, brown sugar, brown rice, white rice

Directions:
In a large skillet, heat oil; stir-fry vegetables until crisp-tender.
Add sausage and pineapple; cook and stir until heated through.
In a small bowl, combine water, cornstarch, soy sauce, sugar and reserved pineapple juice.
Add to skillet; bring to a boil, stirring constantly until thickened, about 2 minutes.
Serve immediately over rice.
Seafood Paella (Avec Eric)


Ingredients:
olive oil, onion, garlic cloves, saffron thread, turmeric, short-grain rice, green peas, sea bass fillet, littleneck clams, mussels, shrimp, fresh parsley, lemon

Directions:
Heat a large cast iron or stainless steel paella pan (or the equivalent] over medium high heat and add the olive oil; cook chorizo to render the fat, about 5 minutes.
Reduce the heat and sdd onions, garlic, saffron, and turmeric and allow the onions to sweat until softenen, but not browned, about 8 minutes.
Stir in the rice to coat with oil and lightly toast, about 3 minutes.
Add chicken stock and cook for 15 minutes, stirring occasionally, adding water if the mixture becomes dry.
Stir in the peas, then  nestle the bass in the rice; let cook until the fish just starts to get opaque, 5 minutes.
Arrange the cockles or clams in a patter, placing the hinges down into the rice so that they open nicely; then place the mussels around in a similar manner.
Turn the fish portion, then place the shrimp in a pattern as well; arrange the pepper strips like wheel spokes.
Cook another 5 minutes, then turn the shrimp over; arrange the calamari all around.
Once the shells are all open (discard those that fail to open], the seafood should all be opaque and cooked through; sprinkle with parsley and arrange the lemon wedges around the outer edge of the pan.
Chicken or Prawn Javanese Beer Curry


Ingredients:
butter, onion, garlic clove, fresh ginger, curry powder, flour, chicken broth, beer, apple, mango chutney, tomato paste, honey, chicken, salt

Directions:
Melt butter over medium heat and brown onion, garlic and ginger until golden.
Combine curry powder and flour and add to onion, stirring to blend.  Reduce heat to low and cook 2-3 minutes.
Add Broth, beer, apple, chutney, tomato paste, honey and lemon juice.  Blend well and simmer on low about 25 minutes.
Let cool slightly then transfer to food processor and blend until smooth.  Strain through a sieve to make a perfectly smooth sauce.
Return to pan and stir in cream.  Add shrimp, prawns or chicken and heat through gently.
Season with salt and garnish with green onion, chopped peanuts or roasted coconut.   Lovely with coconut rice.
Easy Italian Grill Pan Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, rosemary, wine

Directions:
1. put chicken dressing and rosemary in a container with a lid and marinade overnight or as long as you can. the longer the better.
2. heat up some olive oil in the grill pan untill nice and hot.
3.place chicken in and pour maranade over all the chicken in pan.
4.thouroghly cook through about 15 mins on each side. cut open if needed to see if it is white inside -- white inside means done.
Monster Shrimp With Orange Chili Glaze


Ingredients:
fresh cilantro, olive oil, garlic cloves, scallions, chipotle chile in adobo, salt, extra-large shrimp

Directions:
Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
Remove the shrimp from the marinade and discard the marinade.
Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
Remove from heat and serve immediately.
Basic Cheesecake
Category: desserts
By RONALD UY

A basic thick cheesecake. Serve with your favorite fruit topping.

Ingredients:
1 cup graham cracker crumbs
¼ cup finely chopped walnuts
3 tablespoons brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
5 tablespoons butter, melted
3 (8 ounce) packages cream cheese
1 cup white sugar
1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese and sugar together until smooth. Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time. Pour batter over crust. Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft). Refrigerate at least 6 hours or overnight before removing from pan.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 1 - 9 inch springform pan

Calories: 375.3
Fat: 29.5 g
Saturated fat: 17.3 g
Carbohydrates: 23.1 g
Sugars: 17 g
Dietary fiber: 0.6 g
Protein: 6 g
Cholesterol: 117.3 mg
Sodium: 208.9 mg
Patrick's Eggs Paradisio


Ingredients:
eggs, chicken broth, butter, bacon, stewed tomatoes, monterey jack cheese, kosher salt, white pepper, parsley sprig

Directions:
Over medium heat, using a small, no-stick skillet, fry the bacon until it is crisp. Drain the bacon on paper towels and pour off the grease but do not wipe out the pan.
Again, over medium heat, melt the butter in the pan. Return the bacon to the pan along with the roughly chopped stewed tomatoes.
Reduce the heat to low. Slightly beat the eggs with the 1 tablespoon of chicken broth  and pour the blend over the bacon and tomatoes. When the eggs have firmed up, flip the egg dish on to a plate and then slide it back into the pan as to cook the other side. Immediately, salt and pepper the dish,  sprinkle the cheese over the top and drizzle the hot sauce over it.
Plate it up after about one minute, garnish the plate with the orange wedge and the parsley spring, if using the latter, and serve with buttered rye toast.
NOTE: Shredded smoked Gouda cheese is also excellent on this dish if you like the smoky ambiance. Other optional ingredients include sautéed onions or zucchini (cooked separately in butter].
"Sweet" Carrots


Ingredients:
boiling water, salt, carrots, margarine, sugar substitute, lemon juice, parsley

Directions:
Bring water to boil in saucepan.
Add salt and carrots.
Cover pan and cook until water is evaporated (about 5 minutes].
Remove from heat.
Add margarine and sugar substitute to taste.
Toss with lemon juice and parsley.
Serve immediately.
Tattooed Potatoes With Rosemary


Ingredients:
extra virgin olive oil, salt, cracked pepper, fresh rosemary, russet potatoes

Directions:
Preheat oven to 400°F.
Pour the olive oil into a medium-sized glass baking dish and add the salt and pepper. Stir to combine. Press a rosemary sprig or parsley leaf on the cut side of each potato half and place cut side down in the oil.
Bake until the potatoes are nicely browned, 40 to 45 minutes. While the potatoes are cooking, using a spatula, gently move them every now and then to keep them from sticking. When they are ready, remove them from pan, turning them flat side up and carefully leaving the pressed herb in place. Arrange on a platter and serve immediately.
Note: A glass dish works well in this case because you can check for doneness by carefully holding the dish overhead and looking to see if the potatoes are browned.