xiaoxl/recipe_data huggingface dataset:
Blackened Salmon Tacos with Chunky Mango Avocado Salsa
Category: main-dish
By Leah Smart

This is a quick and easy recipe that you are sure to enjoy. Healthy and delish!

Ingredients:
3  ripe mangoes - peeled, pitted, and diced
1  avocado - peeled, pitted, and diced
1  orange bell pepper, diced
1  jalapeno pepper, seeded and diced
1  lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch salt
1 tablespoon sweet and spicy seafood rub, or to taste
½ teaspoon chili powder, or to taste
salt and ground black pepper to taste
2  skin-on salmon fillets
2 tablespoons olive oil, or as needed, divided
6  corn tortillas
3 large limes, cut into wedges

Directions:
Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate. Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed. Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes. Slice each salmon fillet lengthwise to create 6 pieces. Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side. Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

Prep time: 40 mins
Cook time: 9 mins
Total time: 49 mins
Yields: 6 tacos

Calories: 286.8
Fat: 14.3 g
Saturated fat: 2.3 g
Carbohydrates: 35.6 g
Sugars: 13.2 g
Dietary fiber: 7.4 g
Protein: 9.9 g
Cholesterol: 18.8 mg
Sodium: 341.5 mg
Rosemary Garlic Roasted Chicken


Ingredients:
roasting chicken, butter, dried rosemary, lemon juice, season salt, black pepper, fresh rosemary, lemon, beer

Directions:
Preheat oven to 350*.
Butterfly the chicken.  Don't worry it's not as hard as it sounds.  If you don't want to have to attempt this yourself ask your butcher to do it for you.  OK deep breath here's how you do it yourself.  On a STURDY cutting board (you don't want it sliding around on you] lay the chicken breast side down.  Take your knife (you'll need one at least as long as your chicken and able to fit inside the cavity] and place it inside the cavity and cut through the breast bone.  Turn the chicken over and spread open the breast til you see the backbone.  Choose one side of the backbone and cut through it. This is a lot easier than trying to cut through the backbone itself.  TA DA you have now butterflyed a whole chicken.
Melt the butter. In the microwave is the easiest way.
Allow the butter to cool til it starts to solidify again.  I know it sounds crazy but this works the best, you can just put it into the fridge for a minute if your in a hurry.
Into the butter add the granulated garlic, dried rosemary, lemon juice, season salt, and black pepper.  Stir to incorporate.
Place a cooling rack  into a shallow raosting pan.  Spray both liberally with non-stick cooking spray.
Put the sprig of fresh rosemary and the sliced lemon into the bottom of the roasting pan (under the cooling rack].
Pour the beer into the bottom of the roasting pan.
Take the butter mixture and with a pastry brush brush it all over the chicken.  Make sure you brush the inside and all the nooks and crankies.
Place the chicken skin side up on the cooling rack inside the roasting pan.
Bake at 350* for approximatly an hour and a half or until done.
Mexican Chicken and Bell Pepper Soup


Ingredients:
olive oil, onion, dried oregano, garlic cloves, red bell pepper, yellow bell pepper, diced tomatoes, chicken breast fillets, lime wedge

Directions:
Saute the onion, garlic, and chilli in the oil until fragrant.
Add stock, tomatoes, and oregano and bring to the boil.
Tip in the bell pepper and chicken, lower heat and simmer for 5 minutes, ot until chicken is just cooked through.
Serve sprinkled with the herbs and add a squeeze of lemon juice.
Gluten-Free Teff Banana Bread (Vegan + Soy-Free)


Ingredients:
sorghum flour, teff flour, tapioca flour, baking powder, xanthan gum, baking soda, sea salt, bananas, coconut oil, vanilla

Directions:
Preheat oven to 375 degrees F. Lightly oil 4 mini-loaf pans or 1 muffin tin.
In a large bowl combine the flours, tapioca flour, sugar, xanthan gum, baking soda, baking powder, and sea salt. Mix well.
Place the bananas into a 4-cup glass measuring cup and mash with a fork; it should equal approximately 2 cups. Mash more if needed to get at least 2 cups. Add the milk to the mashed bananas and whisk it together with the oil and vanilla. Pour the wet ingredients into the dry and gently mix together being careful not to over mix. Gently fold in the chocolate chips.
Spoon batter into oiled pans, gently rounding the tops with the back of a spoon into a loaf shape. Bake at 375 degrees F for about 30 to 35 minutes (20 to 25 mins for muffins]. Loosen sides with a knife and gently take out of pans and place onto a wire rack to cool.
Purple Basil Parmesan Biscuits


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, parmigiano-reggiano cheese, nonfat milk, egg

Directions:
Preheat oven to 425°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk.
Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil and cheese. Combine milk and egg in a small bowl, stirring with a whisk.
Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface; pat to 1-inch-thick circle. Cut with a 2-inch biscuit cutter into 12 biscuits.
Place biscuits on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes. Remove from oven, and cool.
The Neely's Barbeque Seasoning


Ingredients:
paprika, sugar, onion powder, garlic powder, fresh ground black pepper

Directions:
Stir together all ingredients in a small bowl., Store in an airtight container in a cool, dry place., This seasoning will last up to 6 months.
Crab Soup


Ingredients:
butter, shallot, half and half milk, milk

Directions:
Add all ingredients in a soup pot., simmer medium heat for 30 minutes.
Coconut Prawn (Shrimp) Curry


Ingredients:
black mustard seeds, curry leaves, onion, garlic cloves, fresh ginger, tomatoes, red chile, turmeric, garam masala, coconut milk, fresh coriander

Directions:
Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
Add the masala and fry another half minute.
Gradually add the cocnut milk and bring to a simmer.
Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
Season to taste with salt, serve in bowls with the coriander sprinkled over.
Beef Ragu With Pumpkin and Sage


Ingredients:
dry red wine, garlic, oregano, flat leaf parsley, beef, olive oil, onion, carrot, celery, prosciutto, crushed tomatoes, sugar, salt, pepper, olive oil, pumpkin, sage leaves, pasta, parmesan cheese

Directions:
MARINATE THE MEAT: In a glass or ceramic bowl, combine the first group of ingredients (wine, garlic, oregano, parsley, beef].
Cover and refrigerate for 2 hours.
MAKE THE RAGU: Heat 1 tablespoon olive oil in a thick-bottomed frying pan.
Add the onion, carrot, celery and prosciutto and cook for 6 <U+0096>8 minutes until soft, then remove and put into a heavy saucepan.
Wipe the frying pan clean.
Drain the beef, reserving the marinade.
Add another tablespoon of oil to the pan, then brown the beef on all sides.
Add the reserved marinade, tomatoes and sugar and cook for a few minutes.
Then add this to the vegetables in the saucepan.
Season with salt and pepper, cover and cook over low heat for 30 minutes.
Remove lid and cook, stirring occasionally, for another 30 minutes.
COMPLETE THE DISH: Heat the second lot of oil in the frying pan and quickly crisp the sage leaves once the oil is hot enough.
Drain on kitchen paper.
Then fry the pumpkin in the same oil for 6 <U+0096>8 minutes until it is tender.
Drain on kitchen paper, keep warm.
Cook the pasta in boiling salted water, then drain and divide among four plates.
Top with the ragu, then scatter with pumpkin and sage.
Serve with parmesan.
Orange-Basil Tomato Soup


Ingredients:
onion, garlic cloves, tomatoes, dried basil, sugar, salt, pepper

Directions:
Heat oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes.
Add tomatoes and basil. Bring mixture to boil. Reduce heat medium-low, cover and simmer 30 minutes.
Place soup in a blender container and blend until smooth. Pour soup, a little at a time, through a sieve or strainer, back into saucepan. Press pulp through the stainer using the back of a spoon. Only the seeds should remain in the strainer, to be discarded.
Stir in orange juice, sugar, salt and pepper into soup. Heat through.
Serve hot or cold.
Perfect Snickerdoodles


Ingredients:
all-purpose flour, baking soda, cream of tartar, salt, butter, white sugar, eggs, milk, vanilla, white sugar, brown sugar, cinnamon, nutmeg

Directions:
Sift together flour, baking soda, and cream of tartar in a medium bowl.
In a separate, large bowl, cream together butter and 2 cups sugar, then stir in eggs, milk, and vanilla.
Gradually stir dry ingredients into wet ingredients until fully incorporated. Cover bowl and chill in refrigerator, at least a few hours or overnight, to make dough easier to roll in your hands.
Preheat oven to 375 and grease cookie sheets (or use parchment paper].
In a bowl, stir together 3 tbsp white sugar, brown sugar, cinnamon, and nutmeg.
Roll the chilled dough into 1 to 1 1/2 inch balls, then roll in sugar mixture. Place 2 inches apart on greased cookie sheets (or parchment paper]. Bake for 11 minutes in the preheated oven, until cookies begin to brown at the edges. Remove to cool on wire racks.
Grandpa Corbin’s Salt Cod Fishcakes


Ingredients:
salt cod fish, eggs, all-purpose flour, scallions, garlic cloves, curry powder, cayenne pepper, red pepper flakes, baking powder, water, olive oil

Directions:
Take about 510 grams (1 pound 2 ounces] of dried salt cod put it in a bowl and cover with water.
Let it soak for a couple of hours drain and cover with water again. Let it soak overnight.
Drain the fish and put it in a cookpot cover with water to about ½ inch above the fish.
Bring to a boil and simmer for about 10 minutes.
Let the fish cool.
Flake the fish searching for and removing any bones. You should have 2 Cups or a little more.
In a large bowl beat the eggs slightly.
Mix in the fish, then the flour, scallions, garlic, curry powder, cayenne pepper, red pepper flakes and baking powder.
Mix in the water thoroughly – you should have something that looks like a thick lumpy pancake batter.
Heat the olive oil in a large frying pan over a low to medium flame.
Use about 1/3 to 1/2 Cup per fishcake – don’t crowd them.
Fry each side until they are nice and golden brown.
The recipe makes about 12 to 14 burger size fishcakes.
Almond - Pecan Bark


Ingredients:
white chocolate, pecans

Directions:
Melt white chocolate and add almond oil., Toast nuts and spread on cookie sheet., Spread chocolate over nuts and chill.
Chicken Tamale Pie for 2 (Ww Core)


Ingredients:
onion, green peppers, garlic clove, fat free chicken broth, boneless skinless chicken thighs, fat free chicken broth, chili powder, cumin, kidney bean, diced tomato, frozen corn, yellow cornmeal, salt, nonfat milk, low-fat milk, soy cheddar cheese, cheddar cheese

Directions:
Pre-heat oven to 350 degrees.
Prepare a  non-stick skillet, with a light coating of cooking spray. Add the onions and green peppers and cook for a minute. Add 1 tablespoon of broth and cook an additional 2 minutes until the vegetables have softened.
Add the shredded chicken, chili powder, cumin and broth and stir until the broth is heated. Now add the  tomatoes, corn, beans and 1/2 tablespoon of corn meal. Bring the mixture to a simmer. Transfer to a one quart casserole.
Place the milk, cornmeal and salt in a small saucepan and bring to a light boil.  Reduce to a simmer and stir frequently until you have a thickened mush.  Alternately, you can cook the ingredients in a microwave and cook for 2 and 1/2 minutes, stirring every 30 seconds.
In a small bowl beat the egg whites by hand until foamy.  Slowly add in the corn meal, stirring to make sure it does not scramble the egg.  Add the soy cheese/cheese if using.
Top the casserole with the cornmeal mush.
Place the casserole on a cookie sheet to catch drips and place in the oven. Bake for 25 to 30 minutes the top should be puffed and lightly browned.
Slow Cooker Chicken with Stuffing
Category: meat-and-poultry
By Beth Charnock

Delicious and easy. Great to come home to a fully cooked meal that's ready to eat!

Ingredients:
4  skinless, boneless chicken breasts
1 cup chicken broth
1 (10.75 ounce) can  cream of chicken soup
1 (6 ounce) box stuffing mix
½ cup water

Directions:
Place chicken into bottom of a slow cooker. Pour broth over chicken. Mix soup, stuffing, and water in a bowl; spoon on top of chicken. Cook on Low for 7 hours.

Prep time: 5 mins
Cook time: 7 hrs
Total time: 7 hrs 5 mins
Yields: 4 servings

Calories: 355.7
Fat: 8.4 g
Saturated fat: 2.3 g
Carbohydrates: 38.1 g
Sugars: 4.2 g
Dietary fiber: 1.4 g
Protein: 29.6 g
Cholesterol: 68.6 mg
Sodium: 1465.8 mg
Insalata di Riso (Italian Rice Salad)
Category: salad
By Buckwheat Queen

Traditional cold rice salad is considered fast food in Italy, used for picnics and lunches on the go. Great for hot days when you don't want to heat up the kitchen. Add a few drops of your favorite hot pepper sauce for a dash of spice if you like. Many Italians add a few tablespoons of mayonnaise at the end.

Ingredients:
3 cups water
1 ½ cups long-grain rice
1 large carrot, diced
½ cup frozen peas
salt to taste
¾ cup cubed prosciutto cotto (cooked ham)
¾ cup diced Swiss cheese
½ cup button mushrooms in oil, drained
⅓ cup canned corn, drained
⅓ cup sliced green olives
⅓ cup sliced black olives
⅓ cup diced pickle
⅓ cup sliced marinated artichoke hearts, drained
1 ½ tablespoons extra-virgin olive oil
1 teaspoon thyme
1 teaspoon oregano
1 (3 ounce) can tuna, drained
4  hard-boiled eggs, quartered

Directions:
Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes. Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad. Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

Prep time: 15 mins
Cook time: 19 mins
Total time: 1 hr 14 mins
Yields: 4 main-dish servings

Calories: 624.6
Fat: 26.5 g
Saturated fat: 9 g
Carbohydrates: 65.7 g
Sugars: 2.8 g
Dietary fiber: 3.5 g
Protein: 29.7 g
Cholesterol: 255.3 mg
Sodium: 1265.8 mg
Italian Biscotti
Category: world-cuisine
By Bernie

A traditional biscotti recipe. Great for dunking in coffee or tea.

Ingredients:
12 ounces butter
1 ¾ cups white sugar
6  eggs
1 teaspoon anise extract
2 teaspoons vanilla extract
6 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
8 ounces chopped almonds

Directions:
Preheat oven to 350 degrees F ( 165 degrees C ). In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

Yields: 30 cookies

Calories: 275.2
Fat: 14.1 g
Saturated fat: 6.4 g
Carbohydrates: 32.4 g
Sugars: 12.2 g
Dietary fiber: 1.6 g
Protein: 5.5 g
Cholesterol: 61.3 mg
Sodium: 150.4 mg
Mango Filled Coconut Cupcakes With Mango Buttercream


Ingredients:
flour, baking powder, baking soda, salt, dry coconut powder, coconut milk, vanilla extract, butter, sugar, eggs, heavy cream, mango, butter, mango, powdered sugar

Directions:
To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
While the cupcakes are baking prepare the filling.
In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
Mix in the finely chopped mango and set aside.
While cupcakes are cooling, make mango buttercream.
In a mixing bowl cream together mango and butter.
Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired] and set aside.
Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!] reserving tops.
Pipe in mango cream to the center of each cupcake and return top to cupcake.
Barbecue Beans With Ground Beef and Bacon


Ingredients:
lean ground beef, onion, garlic, bacon, brown sugar, barbecue sauce, red kidney beans, butter beans, molasses, Dijon mustard, chili powder

Directions:
Set oven to 350°F.
Grease a 3-quart baking dish.
In a Dutch oven brown the beef with onion, garlic and chili flakes, stirring with a wooden spoon to crumble the beef.
Cook beef until no longer pink; drain fat.
Stir in bacon and all remaining ingredients; heat until simmering, adjusting seasoning to taste.
Transfer into prepared baking dish.
At this point you can chill for a minimum of 8 hours and then bake later.
Bake for about 1 hour, stirring occasionally.
Cafe Au Lait Pudding Parfait


Ingredients:
milk, instant coffee, instant vanilla pudding, chocolate instant pudding, cinnamon sticks, cinnamon

Directions:
Beat 2 cups milk, 2 tsp coffee and vanilla pudding until well blended, about 2 min.
Beat 2 cups milk, 2 tsp coffee and chocolate pudding until well blended, about 2 min.
Remove 2/3 cup from each of the above and mix well.
Let the three puddings stand 5 minutes.
Spoon chocolate pudding into 6 wine glasses, then the mixed pudding, then the vanilla pudding.
Chill at least 2 hours.
Garnish with whip cream or cinnamon if desired.
South African Koeksisters


Ingredients:
water, white sugar, lemon juice, vanilla essence, cake flour, baking powder, salt, butter, margarine, milk, vanilla-flavored soymilk, canola oil

Directions:
Put the water and sugar in a ot and bring to boil on low heat.  Stir frequently until the sugar is completely dissolved.  Boil for 7 minutes.
Remove the pot from the stove and stir in the lemon juice and vanilla essence.  Put the pot into the fridge.
Mix the flour, salt, and baking powder thoroughly in a mixing bowl.  Break the butter or margarine into small pieces and add to the four mixture.  Add the milk.  Mix well until a dough is formed.
Roll the dough out to a thickness of 5 mm (+ or - 1/4 in.].  Cut the dough into thin (+ or - 10 mm or 1/2 in.] strips.  Take 3 strips and join their ends on one side.  Braid the strips to desired koeksister length and join other ends.
Heat the oil in a pot until fairly hot.  Put about 3 koeksisters (or what can fit]at a time in the oil and fry them on both sides until they get a golden-brown color.  As you remove the koeksisters for the oil, place them directly ito the syrup from the fridge.  It is important to keep the syrup cool, so between soakings, return the syrup to the fridge to maintain its coolness.
Remove the koeksisters from the syrup and allow the excess syrup to drip off.  Place them in the refrigerator to cool and then eat!
Grilled Pb&j With Apples


Ingredients:
apple, butter

Directions:
Have your child spread half of the peanut butter on 1 slice of bread. Next, he should spread the jelly or jam over the peanut butter and press the apple slices into the jam.
Spread the other slice of bread with more peanut butter and then gently press it, spread side down, onto the slice covered with apples.
Use a piece of paper towel to rub an unheated heavy skillet with a little cooking oil. Place the skillet over moderate heat.
While the pan heats, spread half of the softened butter on each of the outer surfaces of the sandwich. Carefully place the sandwich in the pan and grill it on each side for 3 to 3 1/2  minutes, until golden brown.
Using a spatula, transfer the sandwich to a cutting board and cut it in half before serving.
British Scones (Makeover - Light)


Ingredients:
all-purpose flour, cake flour, brown sugar, baking powder, baking soda, salt, butter, canola oil, egg, buttermilk, vanilla extract, sugar

Directions:
Preheat oven to 400°F.
In a large bowl, combine the flours, brown sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs.
Combine the egg, buttermilk, oil and vanilla.
Add to crumb mixture and stir until a soft dough forms.
Turn onto a floured surface and knead gently 6-8 times.
Pat dough into a 6-inch circle and cut into eight wedges.
Separate wedges and place 1 inch apart on an ungreased baking sheet.
Brush tops with milk; sprinkle with sugar.
Bake for 12-14 minutes or until lightly browned.  Remove to wire rack and serve warm.
The Easiest Iced Coffee


Ingredients:
"coffee"

Directions:
Put coffee, cream and ice in a shaker bottle., Shake well and enjoy.
Salmon and Spinach Fettuccine
Category: world-cuisine
By Shane Roberts

Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.

Ingredients:
8 ounces dry fettuccine pasta
¼ cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
½ pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
¼ cup chopped sun-dried tomatoes
½ cup chopped fresh oregano

Directions:
Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain. In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted. Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 511.9
Fat: 22.6 g
Saturated fat: 12.3 g
Carbohydrates: 49.4 g
Sugars: 6.2 g
Dietary fiber: 2.7 g
Protein: 28.9 g
Cholesterol: 66 mg
Sodium: 1064.8 mg