xiaoxl/recipe_data huggingface dataset:
Stir-Fried Eggplant and Tofu


Ingredients:
firm tofu, garlic cloves, eggplant, bell pepper, reduced sodium soy sauce, sugar, oyster sauce, fresh basil leaf

Directions:
Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes.
Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes.
Return tofu to pan and gently stir to coat.
Remove from heat and stir in basil leaves.
Serve over rice.
Cookies That are Good for You


Ingredients:
pecans, honey, baking soda, cayenne pepper, bananas, crunchy peanut butter, brown sugar, oats, pine nuts

Directions:
Preheat oven to 350 degrees.
Put pecans in food processor or blender,and mix until you have a mealy paste that's sticking to the sides of the bottom; turn off the machine and scrape it off the sides.
Add next seven ingredients and mix, making sure the bananas get completely pureed.
Add in the oats or cereal.
Pulse in the pine nuts and chocolate chips (or stir in by hand] so they don't get crushed.
Drop by tablespoons on greased cookie sheets.
Bake for 15 minutes or until just starting to turn brown; cool for 5-10 minutes before removing from cookie sheet to avoid breakage.
Weight Watchers Creamy Mexican Dip


Ingredients:
salsa, avocado, fresh cilantro, red onion, ground cumin, salt

Directions:
In a medium bowl, stir together yogurt and salsa until blended.
Stir in remaining ingredients.  Cover and refrigerate up to 1 day.
Before serving, garnish with additional cilantro, chopped avocado and chopped red onion.
Belgian Beef Stew With Beer


Ingredients:
stewing beef, salt, pepper, onions, garlic cloves, flour, beef broth, beer, white wine vinegar, thyme, bay leaves

Directions:
Season beef with salt and pepper, saute in a Dutch oven with half of the oil over medium-high heat till browned, remove to plate.
Add remaining oil and onions to the Dutch oven, cook till tender and browned (make sure heat is low enough that they don't burn, about medium], about 5 minutes - add garlic during the last half minute and saute with the onions.
Meanwhile whisk the flour into the beef broth.
Stir in beer, vinegar and thyme to the Dutch oven, heat to boiling.
Add the broth-flour mixture, beef and bay leaves, stir till thickened and bubbly.
Reduce heat to low, cover and simmer 2 - 2 1/2 hours or till meat is tender.
You could also use a slow cooker for this, and cook for 8 hours.
Cranberry Muffins


Ingredients:
olive oil, milk, egg, sugar, lemon, flour, baking powder, salt, pecans, cranberries

Directions:
Watch the video: https://www.youtube.com/watch?v=C10J_6j1AyY.
With a wire whisk, mix together oil, milk, egg, sugar and lemon zest.
Stir together dry ingredients. Then gently stir into wet ingredients until moistened.
Add chopped pecans and chopped fresh or frozen cranberries. (I use a nut chopper to chop first the pecans, then the cranberries.].
Spoon batter into greased muffin pans. Bake at 400 degrees for 15-20 minutes, until an inserted wooden toothpick comes out clean. Remove from pans and serve. Makes about 10 regular size muffins.
Apple Streusel Coffee Cake
Category: desserts
By April Fear

Everyone loves this apple streusel coffee cake and it is so easy to make. I love it best served warm!

Ingredients:
⅔ cup packed brown sugar
½ cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter
1 cup chopped walnuts
1  apple - peeled, cored, and chopped
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup white sugar
⅓ cup butter, softened
1 cup milk
1 large egg
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Mix brown sugar, flour, and cinnamon for topping in a bowl. Cut in cold butter. Stir in walnuts and apple. Combine flour, baking powder, and salt for cake in a bowl. Beat white sugar and butter together in a large bowl with an electric mixer until creamy. Add dry ingredients. Mix in milk, egg, and vanilla extract. Spread into the prepared pan and sprinkle streusel topping over top. Swirl a knife through both mixtures. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch cake

Calories: 391.3
Fat: 18.5 g
Saturated fat: 7.9 g
Carbohydrates: 52.9 g
Sugars: 31.1 g
Dietary fiber: 1.8 g
Protein: 5.6 g
Cholesterol: 45.9 mg
Sodium: 373.4 mg
Rice and Kale W/Kidney Beans


Ingredients:
water, rice, kale, onion, tomato sauce, chicken bouillon cubes, salt

Directions:
Cook rice according to directions adding kale, Knorr chicken cubes, chopped kale, and tomato sauce.
Fill dutch oven or large sauce pan with water.  Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
Heat olive oil in a large skillet over medium heat; cook and stir onion, until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with salt. Cook and stir until the rice is hot, about 5 minutes.
The Perfect Lasagna


Ingredients:
ground beef, bacon, stewed tomatoes, onion, garlic cloves, green pepper, mushrooms, sun-dried tomatoes, red wine, salt, pepper, oregano, milk, flour, parmesan cheese, mozzarella cheese

Directions:
Chop the onion, garlic, mushrooms, bacon, olives and sun dried tomatoes before you start to cook.
Cook the onions and garlic first.
Add the beef and brown about half-way through.
Add green pepper, mushroom, olives, sun-dried tomatoes and bacon.
Add the stewed tomatoes. Cut them apart with the spatula or a knife as you add them.
Add as much red wine and balsamic vinegar as you wish.  (I think the secret of the lasagna is in the wine and vinegar though, so I add about 3 tablespoons and a 1/4 of a cup].
Add salt, pepper, and oregano to taste.
Let the sauce stew as long as needed (the longer the better].
Meanwhile, heat the milk gently in a saucepan.
Add the flour gradually, stirring constantly.  Add the parmesan cheese to the sauce as well.
When the white sauce is thicker than pancake mix (about 10 minutes], remove from heat.
In an 8x8 or round lasagna dish, layer like this: meat layer, lasagna sheet, white sauce.
Finish with a white sauce layer and cover with mozzarella cheese.
Cook at 350 for about 20 minutes or until the cheese is bubbly.
Peach Strawberry Smoothie


Ingredients:
frozen strawberries, nonfat plain yogurt, vanilla extract, wheat germ, ground flax seeds, powdered soy protein concentrate

Directions:
Combine all ingredients in a blender and blend until smooth., Add honey or ice cubes if desired for sweeter or thicker smoothie.
Zucchini Potato and Parmesan Soup


Ingredients:
extra virgin olive oil, onion, celery ribs, garlic, zucchini, potato, chicken broth, low sodium chicken broth, fresh thyme, parmesan cheese

Directions:
Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
Cook stirring often, until the onions are translucent, about 5 minutes.
Stir in zucchini and potato.
Add enough broth to barely cover the vegetables.
Add the thyme and bring to a boil over high heat.
Reduce heat to low.
Simmer, partially covered, until the potatoes are tender about 15 minutes.
Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
Season to taste with salt and pepper.
Pepperoni Lasagna Roll-Ups


Ingredients:
ricotta cheese, chives, dried oregano, dried basil, swiss cheese, parmesan cheese

Directions:
Cook noodles according to pkg directions, drain.
Combine ricotta cheese, chives, oregano, and basil.
Spread 1/4 cup over each to within 1/2 inch of edges.
Top with pepperoni and Swiss cheese; carefully roll up.
Place seam side down in a greased shallow 1-qt baking dish; top with spaghetti sauce.
Cover and bake at 350 degrees for 20-25 minutes or until bubbly.
Uncover; sprinkle with Parmesan cheese.
Bake 5 minutes longer or until cheese is melted.
Let stand for 5 minutes before serving.
Ghost Pepper Fresh Salsa


Ingredients:
tomatoes, onion, cilantro, limes, olive oil, sugar, salt

Directions:
Small dice onion, jalapenos, and tomatoes.  Put into a large bowl., Finely chop cilantro.  Add to bowl., Juice 2 limes into separate bowl.  Add to blender., Puree 2 naga jolokias in blender with lime juice.  Add to bowl., Add all other ingredients to bowl.  Mix well., Let rest for 30 minutes.
Cottage Cheese Perogies
Category: main-dish
By BRIDY

Very easy recipe to make, and a wonderful twist to an ordinary perogy.  These cheese filled perogies taste great just boiled or fried with a little butter.  Eat them with sour cream and you will have a wonderful dinner. You can easily double or triple the recipe and place extras in the freezer.

Ingredients:
1 ¾ cups dry-curd cottage cheese
2  egg yolks
¾ teaspoon salt  (Optional)
2 cups all-purpose flour
1 teaspoon salt  (Optional)
½ teaspoon baking powder
2 tablespoons vegetable oil
¾ cup cold water

Directions:
In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside. In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough. Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal. Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 131
Fat: 3.2 g
Saturated fat: 0.7 g
Carbohydrates: 17.8 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 7.3 g
Cholesterol: 37.1 mg
Sodium: 373.8 mg
Uncle Bill's Dill Dip


Ingredients:
cream cheese, mayonnaise, dried dill weed, fresh parsley, scallion

Directions:
In a mixing bowl, add softened cream cheese, and mayonnaise and mix well to blend.
Add dried dill weed, Bea monde seasoning, parsley and scallions and mix well to blend.
Chill before serving.
Refrigerate any unused portions.
Bea Monde Seasoning is available in most super markets or specialty food stores.
If desired, you may substitute and use sour cream instead of cream cheese.
Mini Strawberry Hand Pies
Category: uncategorized
By Yoly

I was looking for an easy and simple recipe to use up some strawberries that I had. Made with only 4 ingredients. Serve as-is or top with a powdered sugar and milk glaze.

Ingredients:
½ (15 ounce) package refrigerated pie crust
1 cup diced fresh strawberries
2 tablespoons white sugar
1 large egg, beaten

Directions:
Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds. Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie. Bake in the preheated oven until lightly browned, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 hand pies

Calories: 200.4
Fat: 11.7 g
Saturated fat: 2.9 g
Carbohydrates: 21 g
Sugars: 5.5 g
Dietary fiber: 1.7 g
Protein: 3.2 g
Cholesterol: 31 mg
Sodium: 180.6 mg
Hubby's Bolognaise Sauce


Ingredients:
minced beef, olive oil, carrots, onion, celery, zucchini, bacon, tomato paste, dried oregano, dried basil, whole tomatoes, beef bouillon cubes, water, sugar

Directions:
Pulse all the veggies in a blender until they are chopped fine.
Do the same with the bacon.
Heat olive oil in a large frying pan and sauté the veggies until onion and celery are transparent.
Add the bacon and cook for 3 minutes.
Add the minced meat and cook until well browned.
Add the tomato paste, basil and oregano; cook for 2 minutes to let the flavour of the herbs and paste come out.
Add the canned tomatoes including their juice.
Dissolve the beef bouillon and sugar in the water and add to the pan.
Simmer for 1 hour or until the sauce is thick and not runny.  If the water evaporates too quickly, top it up as the long cooking is what makes this taste great.
Serve over cooked pasta of your choice or layer with lasagna sheets and a good bechemal sauce for a yummy lasagna.
For adaptation to crockpot:  Brown mince and onion then add all ingredients to crock pot and cook on low for 5 hours or more.
Peanut Butter Cookies


Ingredients:
vegetable shortening, butter, peanut butter, sugar, brown sugar, eggs, egg substitute, flour, baking powder, baking soda, salt

Directions:
Cream shortening and butters with sugars; mix in egg thoroughly.
Blend flour, baking powder and salt and stir into creamed mixture.
Chill 1-2 hours.
Roll into balls the size of walnuts; crisscross with fork dipped in sugar.
Bake at 350F until brown (7-9 minutes for soft cookies or 10-12 minutes for crisp].
Virgin Apple Snow Cocktail


Ingredients:
honey, lime slices, mint sprig

Directions:
Blend all ingredients in a blender on the Ice Crush Mode to consistency of snow.
Pour into beverage glasses, and serve immediately.
TIP:
Place tall beverage glasses in your freezer to chill.
When the apple snow is made, pour into chilled glasses.
This makes the cocktail even more refreshing.
If desired, put a slice of lemon or lime, or a mint sprig on rim of each glass for an attractive garnish.
Enjoy!
Ground Sirloin Cutlets


Ingredients:
onions, Worcestershire sauce, egg, shortening

Directions:
Mix together ground beef, bread, onion, Worcestershire sauce, egg, salt and pepper.
Form into 6 patties.
Press patties into crushed stuffing mix until well coated on all sides.
Heat shortening in a large skillet over medium heat.
Sauté patties about 5 minutes on each side until brown and crispy.
Awesome Steamed Cheeseburgers!


Ingredients:
ground beef, cheddar cheese, onions, seasoning salt, ground black pepper, water

Directions:
divide ground beef in half and form into 2 six ounce patties.
season with seasoning salt and pepper to your liking.
place a metal rack in the bottom of the frying pan.
add water to a level just below the rack.
heat water on high heat until water begins to steam, reduce heat to medium.
place burgers on rack and cover.
steam for about 10 minutes.
top with cheese, cover and steam an additional 30 seconds to 1 minute or until cheese is melted.
top with your favorite toppings and enjoy!
French Chocolate Cake


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

Directions:
Preheat oven at 350. Line two greased 9 inches round baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly.  Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick].
Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.  Cool for 10 minutes.  Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved.  Remove from heat, stir in extract.
Invert cakes onto wire racks; drizzle with glaze.  Cool completely.  In a microwave safe bowl, melt chocolate chips with milk; stir until smooth.  Refrigerate until spreadable, stirring occasionally.
Place one cake on a serving platter; spread with filling.  Top with remaining cake. Spread whipped topping over top and sides of cake.  Store in the refrigerator. Granish with chocolate curls.
Bryan's Chocolate Lamb Chili


Ingredients:
onion, lean ground lamb, olive oil, red pepper flakes, dried basil, cumin, cinnamon, garlic, chili powder, dried oregano, white sugar, brown sugar, bay leaf, diced tomatoes with juice, sour cream, cheese, onion

Directions:
In a large pot, cook onions and ground lamb in olive oil over medium heat.
When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste.
Saute for 1 or 2 minutes to allow flavors to blend and blossom.
Stir in tomatoes and beans.
Increase heat to bring soup to a boil.
Reduce heat, and simmer for 15 minutes.
Load into large bowls (or small, depending on appetite] and garnish with your choice of toppings.
Almond Kiss


Ingredients:
"Malibu rum"

Directions:
"Combine in stemmed mug with whipped cream."
Blue Moon Kicked Up!


Ingredients:
beer, Grand Marnier

Directions:
"Pour beer into a large chilled beer glass top with grand Marnier and garnish with an orange slice."
Pasta With Fresh Tomato Sauce


Ingredients:
penne, extra virgin olive oil, garlic cloves, tomatoes, Worcestershire sauce, salt, black pepper, tomato paste, fresh basil, parmesan cheese

Directions:
Cook pasta according to package directions. Drain and set aside.
While pasta is cooking, heat 2 tablespoons of the olive oil in a medium-size saucepan over medium heat. Add garlic and cook for 2 minutes or until fragrant.
Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high. Cook for about 10 minutes or until tomatoes have begun to lose their shape. Stir in remaining tablespoon olive oil and basil.
Place pasta in large bowl and stir in sauce and Parmesan cheese. Serve immediately.
Mango-Onion Dressing


Ingredients:
mango, sweet onion, granulated sugar, red wine vinegar

Directions:
In a food processor or blender, combine mango, onion, sugar and vinegar until smooth.
With the machine running, add the oil in a slow steady stream, season with salt and pepper.
Bread Machine Ezekiel Bread
Category: bread
By CHARANN2

In Ezekiel 4:9 in the Bible, there is a description of bread that Ezekiel was to live on for 390 days. I have tried another recipe on Allrecipes which did not turn out for me; however I have developed one that turned out great. I would like to share it with you.

Ingredients:
½ cup milk
½ cup water
1  egg
2 ½ tablespoons olive oil, divided
1 tablespoon honey
1 tablespoon dry black beans
1 tablespoon dry lentils
1 tablespoon dry kidney beans
1 tablespoon barley
1 cup unbleached all-purpose flour
1 cup whole wheat flour
¼ cup millet flour
¼ cup rye flour
¼ cup cracked wheat
2 tablespoons wheat germ
1 teaspoon salt
2 teaspoons bread machine yeast

Directions:
Place milk and water into a microwave-safe glass measuring cup. Heat in microwave for 35 seconds. Pour mixture into bread machine. Add egg, 2 tablespoons olive oil, and honey. Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine. Combine grounds, unbleached flour, whole wheat flour, millet flour, rye flour, cracked wheat, wheat germ, and salt in the bread machine. Add yeast. Set bread machine on dough cycle. Remove and punch down dough once bread machine beeps. Roll dough out onto a pastry cloth. Grease a loaf pan with remaining olive oil. Shape dough into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C). Uncover dough and bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C); bake until browned, 30 to 35 minutes more. Let bread rest in the pan for 10 minutes; remove and let cool until ready to slice.

Prep time: 15 mins
Cook time: 40 mins
Total time: 3 hrs 30 mins
Yields: 1 loaf

Calories: 191.9
Fat: 5 g
Saturated fat: 0.9 g
Carbohydrates: 31.5 g
Sugars: 2.6 g
Dietary fiber: 4.1 g
Protein: 6.6 g
Cholesterol: 19.6 mg
Sodium: 247.1 mg
Marinated Romanesco and Cauliflower Salad


Ingredients:
rice vinegar, garlic clove, salt, white pepper, cauliflower floret, carrots, fresh cilantro

Directions:
Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
Transfer the blanched vegetables, carrots (and chilies if using] to a salad bowl and pour the salad dressing over them. Cover.
Best if salad is prepared several hours in advance to allow the vegetables to marinate.
*Important*: stir in the cilantro leaves just before serving.
Tomato and Garlic Pasta
Category: main-dish
By ALMA-LOU

There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.

Ingredients:
1 (8 ounce) package angel hair pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
salt to taste
ground black pepper to taste
¼ cup grated Parmesan cheese

Directions:
Place tomatoes in a kettle, and cover with cold water.  Bring just to the boil.  Pour off water, and cover again with cold water.  Peel.  Cut into small pieces. Cook the pasta in a large pot of boiling salted water until al dente. In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown.  Stir in the tomato paste.  Immediately stir in the tomatoes, and salt and pepper.  Reduce heat, and simmer until the pasta is ready; add the basil. Drain the pasta, but do not rinse in cold water.  Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible.  Keep warm, uncovered, for about 10 minutes when it is ready to serve.  Garnish generously with fresh Parmesan cheese. VARIATIONS:  Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

Yields: 4 servings

Calories: 260.3
Fat: 6.8 g
Saturated fat: 1.4 g
Carbohydrates: 41.9 g
Sugars: 7.5 g
Dietary fiber: 5 g
Protein: 10.3 g
Cholesterol: 4.4 mg
Sodium: 235.6 mg
Cajun Cucumber and Onion Salad


Ingredients:
cucumbers, purple onion, sour cream, apple cider vinegar, salt, dried parsley, mayonnaise, cayenne pepper

Directions:
Cucumbers-peeled (if desired-I don't like the bitter taste the peel has] slice thick or thin your preference.
Purple onion sliced thick or thin your preference into rings and rings separated.
Place onion rings in very cold water for a few minutes then drain very well.
Meanwhile mix in a nice serving bowl all remaining ingredients tasting and seasoning or adding more mayo if to thin.
Tasting and adding what is needed for your taste.
Fold in the onions now let sit in the refrigerator for about 2-4 hours.  It will become watery in the fridge, so a quick folding with spatula before serving will mix everything back together.