xiaoxl/recipe_data huggingface dataset:
Instant Pot® Corn on the Cob
Category: side-dish
By Bren

This method probably isn't any faster than the traditional method of boiling corn, but I can put everything in the pot and walk away, which is a bonus when I'm preparing several other dishes.

Ingredients:
4 ears fresh corn
2 cups water

Directions:
Shuck the corn and remove the silk. Pour water into a multi-functional pressure cooker (such as Instant Pot®) and insert the steamer basket. Place 2 ears of corn in the basket. Stack the other 2 ears on top, perpendicularly to the first 2. Close and lock the lid. Close the vent. Select Meat/Stew setting and set timer for 2 minutes; allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 ears of corn

Calories: 77.4
Fat: 1.1 g
Saturated fat: 0.2 g
Carbohydrates: 17.1 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Sodium: 17.1 mg
Cuban Sandwich


Ingredients:
mayonnaise, chipotle chiles in adobo, swiss cheese, kosher dill pickles, kosher salt, garlic, distilled white vinegar, distilled white vinegar, fresh lime juice, grapefruit juice, dried oregano, fresh ground black pepper, adobo seasoning, green bell pepper, onion

Directions:
In a mini food processor, combine the mayonnaise and chipotles and process until smooth. Spread the cut sides of the rolls with the chipotle mayonnaise. Assemble the sandwiches with the ham, cheese, pickles and roast pork. Top the meat with a spoonful of the pork pan juices and season with salt. Close the sandwiches and tuck in any overhanging filling.
Using an electric sandwich grill press, grill the sandwiches in batches until crispy and hot.
Alternately, preheat the oven to 325 degrees F. Set a large skillet or griddle over moderately low heat. Arrange the sandwiches on the griddle and cover with a large baking sheet weighed down with a heavy skillet. Cook the sandwiches, turning once, until they're crisp on the outside, about 6 minutes.
Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 8 minutes. Cut the sandwiches in half and serve immediately; pass the remaining pan juices separately.
Roast Pork: Using a small, sharp knife, make 1-inch-long slashes in the skin of the pork shoulder, about 2 inches apart. Rub the garlic into the slashes and along the underside of the pork.
In a large glass or ceramic bowl, combine the vinegar, lime juice, grapefruit juice, orange juice, oregano, pepper, adobo seasoning, and salt and pepper. Stir in the green pepper and onion, then add the pork, skin side up. Refrigerate overnight turning the meat once or twice. Bring to room temperature before cooking.
Preheat the oven to 400 degrees F. Transfer the pork and its marinade to a roasting pan. Cover with foil and roast until very tender, about 3 hours. Let cool in the liquid. Transfer the pork to a cutting board and discard the skin and fat. Strain the pan juices into a glass measure and skim off the fat. Slice or shred the pork, as desired.
Cook's note: The pork can be refrigerated for up to 3 days.
5 Minute Salad


Ingredients:
avocado, tomatoes, onion, cucumber, cilantro, lemon juice, olive oil, salt, pepper

Directions:
In a bowl, mix all the vegetables., Add lemon juice, olive oil, balsamic vinegar, salt and pepper and mix., Infuse love and serve!
Loaded Baked Potato Dip/Spread


Ingredients:
cream cheese, sour cream, bacon bits, cheddar cheese, green onion

Directions:
"Mix all of the above items together and serve with crackers or whatever you want."
Jenner's Succulent Braciola, Italian Rolled Beef in Tomato Sauce


Ingredients:
top round steak, parmesan cheese, garlic cloves, spinach, olive oil, tomato sauce, bay leaf, garlic powder, parsley, basil, oregano, garlic cloves, olive oil

Directions:
I use two 1/2 lb steaks for this recipe.  Make sure the meat is pounded out thinly, to at least 1/4 inch thickness.
Layer breadcrumbs, parmesan cheese, garlic and spinach on top of steaks and roll up tightly, securing with butcher string.
Salt and pepper to taste and saute each roll until browned, not cooked through.
To prepare sauce, combine all ingredient in crockpot.
Place meat rolls in the crockpot and cover with sauce.  Cook for three hours on high.  Serve meat with sauce.
World's Best Sloppy Joes


Ingredients:
hamburger, onion, ketchup, barbecue sauce, curry powder, chili powder, bay leaves

Directions:
Cook hamburger with onion and salt and pepper to taste., Add spices, leaving bay leaves whole, but folding them in gently., Put lid on and reduce heat, simmer for 15-20 minutes., Add a touch of water if you like your mix a little looser., Serve on buns with fresh onion and tomatoes, dill pickle if you like.
Key Lime Fruit Salad


Ingredients:
fresh pineapple chunks, strawberry, green grapes, blueberries, cantaloupe

Directions:
Mix yogurt and orange juice., Layer fruit in order listed into a 2 1/2-quart clear glass bowl., Pour yogurt mixture over fruit and garnish with the coconut.
Balti Lamb Tikka


Ingredients:
plain yogurt, curry paste, garlic clove, salt, garam masala, fresh coriander leaves, lemon juice, lamb, tomato paste, tomatoes, green capsicum, red chilies

Directions:
Combine yogurt, curry paste, garlic, salt, garam masala, coriander and lemon juice in a non-reactive bowl. Mix well. Add the lamb; stir until well coated. Cover and marinate in fridge for 1 hour.
Heat the oil in a wok over a medium-high heat. Add the lamb and marinade gradually, stirring constantly until colour changes. Stir fry until lamb is tender-about 8-10 minutes.
Add tomato paste, tomato, capsicum and chilies. Cool for 3 minutes, stirring frequently.
Tony's Quick & Easy Cheesy Hashbrown Black Bean Bake


Ingredients:
black beans, diced tomatoes, olive oil, lemon juice, sharp cheddar cheese, garlic powder, table salt, paprika, green onion, sour cream

Directions:
Preheat oven to 400 degrees.
Combine 1st list of ingredients into a food processor and blend well until mixture is smooth. Transfer bean mixture to a 9x9 baking dish and spread out evenly.
Combine 2nd list of ingredients into a mixing bowl and mix well. Transfer potato mixture into the baking dish and layer evenly on top of the bean mixture.
Lightly dust top of the bake with Paprika using the 3rd list of ingredients.
Place baking dish in oven and cook for about 20 minutes or until potatoes are lightly browned. Remove from the oven and allow to cool for about 10 minutes.
Use the 4th and final list of ingredients for garnish. Drizzle top of bake with parallel lines of sour cream separated by about 1/2 an inch. Then mix the Red Pepper and Green Onions together and sprinkle evenly over top of the sour cream.
Serve warm with your favorite brand of tortilla chips and enjoy!
Fettuccine With Cherry Tomatoes, Avocado and Bacon


Ingredients:
garlic cloves, olive oil, cherry tomatoes, bacon, fettuccine pasta, white wine vinegar, fresh basil, avocados, basil leaves

Directions:
Preheat oven to 400°F.
Place the garlic and the tomatoes in a baking pan.
Drizzle with 2 tbs of olive oil, and season with salt and pepper.
Bake for 15 minutes.
In the meantime, cook the bacon until crispy and cook the pasta according to package instructions.
Roughly chop the bacon.
Drain the pasta, and place it in a serving bowl.
Drizzle with 1 tbs of olive oil and sprinkle with salt and pepper.
Add bacon, avocado and tomatoes with juices.
Squeeze the garlic out into a seal tight container, add the vinegar, remaining olive oil and chopped basil and shake well to combine.
Pour the dressing over the pasta, and mix well.
Garnish with fresh basil leaves, and serve.
Chocolate Pie
Category: desserts
By Sharon

This is an easy chocolate pie.

Ingredients:
1 (9 inch) pie shell, baked
1 (5 ounce) package non-instant chocolate pudding mix
2 cups low-fat milk
1 (8 ounce) container frozen whipped topping, thawed
¼ cup chocolate shavings

Directions:
Prepare pudding according to package directions. Cover pudding with wax paper and allow to cool for 5 minutes. Pour pudding into pie shell and refrigerate until cool. Top with whipped topping before serving. Garnish with chocolate shavings.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 326.4
Fat: 17.5 g
Saturated fat: 9.5 g
Carbohydrates: 39.1 g
Sugars: 16.8 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 3.7 mg
Sodium: 227.2 mg
Crab Rounds of Legend


Ingredients:
mayonnaise, onion, cheddar cheese, Tabasco sauce, curry powder, French baguettes

Directions:
In a medium bowl, combine mayonnaise, grated onion, cheddar cheese, Tabasco, curry powder and crabmeat.  (This can be made one day in advance].
Place mixture on bread rounds and broil until golden brown.  Serve immediately.
Wasabi and Shrimp Cheese Ball
Category: appetizers-and-snacks
By mkecupcakequeen

A spicy Japanese twist on the traditional cheese ball party appetizer. My friends loved it. Be sure to start moderately with Wasabi and season to taste. Serve with veggies or sesame water crackers.

Ingredients:
2 (8 ounce) packages fat-free cream cheese, softened
1 tablespoon low-sodium soy sauce
1 (4 ounce) can sliced water chestnuts, drained and chopped
1 (4.25 ounce) can tiny shrimp, drained and chopped
2 tablespoons wasabi paste, or to taste
1 cup toasted sesame seeds, divided

Directions:
In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour. Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cheese ball

Calories: 94.4
Fat: 5 g
Saturated fat: 0.9 g
Carbohydrates: 5.2 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 7.4 g
Cholesterol: 15.1 mg
Sodium: 238.9 mg
Devonshire Chocolate Sponge


Ingredients:
margarine, sugar, treacle, eggs, plain flour, cocoa powder, baking powder, instant coffee powder, milk, margarine, cocoa powder, treacle, vanilla extract

Directions:
Preset oven to 190C (375F].
Grease two 18cm (7 inch] sponge tins.
In a small mixing bowl, and using electric beaters, cream margarine, sugar and treacle.
Add eggs and mix until combined.
Into a separate bowl sieve flour, cocoa, baking powder and coffee.
Add dry ingredients, a bit at a time, to margarine/treacle mixture alternating with the milk and beating after each addition.
Beat until combined.
Divide mixture evenly between sponge tins and bake on the middle shelf of the oven for 20 minutes.
When cooked, remove from oven and turn carefully onto racks to cool.
Meanwhile, make the topping/filling: Add a small amount of boiling water to a small saucepan and set over a very low heat.
Place all topping/filling ingredients into a heatproof glass bowl and set the bowl over the the saucepan (or use a double boiler].
With electric beaters, cream the ingredients (this won't take very long].
Cover and place topping/filling into the refrigerator until cake is completely cool.
Remember the topping is not supposed to be sweet- don't judge the taste until you've tried it on the cake.
When the cake and topping/filling are both cool, sandwich the two sponges together with the filling then use the other half to ice the top.
Tip: Run a spatula under some hot water, dry, then use immediately to smooth the topping.
Savory Scalloped Potatoes
Category: trusted-brands-recipes-and-tips
By Almond Breeze

This savory side dish is cheesy and creamy, perfect for a potluck or a weeknight family dinner. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Original.

Ingredients:
6  Yukon Gold potatoes
3 tablespoons butter, or more to taste
3 tablespoons all-purpose flour
1  bay leaf
2 cups Almond Breeze Original OR any Almond Breeze Almond-Cashew Blend
1 clove garlic, sliced
1 teaspoon ground nutmeg
2 teaspoons fresh thyme leaves
½ cup grated Parmesan cheese
1 cup vegetable stock
Salt and pepper to taste
Cooking spray
1 cup shredded Cheddar cheese

Directions:
Thinly slice 6 Yukon potatoes (we used a mandoline for an even consistent cut). In a saucepan, melt butter on medium heat. Add in flour and whisk until smooth. Add bay leaf and begin to add the Almond Breeze while constantly stirring with a whisk. Add garlic, nutmeg, and thyme. Mix in Parmesan cheese and vegetable stock and bring the mixture to a simmer to thicken. Salt and pepper to taste. Remove bay leaf and remove almond milk mixture from heat. Preheat oven to 375 degrees F. Grease your casserole dish with a nonstick spray. Lay half of the sliced potatoes on the bottom of the casserole dish. Pour half of the Almond Breeze mixture over the the potatoes. Repeat the process until you have a second layer. Spread the Cheddar on top and place casserole dish into the oven. Bake for 45 minutes or until potatoes are tender and fully cooked.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 219.1
Fat: 11.4 g
Saturated fat: 6.7 g
Carbohydrates: 21.6 g
Sugars: 0.3 g
Dietary fiber: 1.9 g
Protein: 8 g
Cholesterol: 30.7 mg
Sodium: 286.6 mg
Carrot Banana Cake


Ingredients:
carrot, bananas, garbanzo flour, sorghum flour, palm sugar, xanthan gum, baking powder, baking soda, salt, applesauce, coconut oil, eggs, vanilla extract, cinnamon, nutmeg, raisins

Directions:
Mix dry ingredients. Mix wet ingredients, minus carrot. Add wet to dry mix and stir until smooth. Add carrots and raisins or nuts. Pour into a 9" square or round greased tin. Bake for 35 minutes or until cake tester comes out clean. Make with a cream cheese icing (cream cheese, maple syrup and vanilla extract.].
Enjoy!
Simple Spinach Lasagna
Category: world-cuisine
By LSPACE

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Ingredients:
1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½  onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1  egg
8 ounces lasagna noodles

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil.  Pour in spaghetti sauce and water; simmer 20 minutes.  In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg. Place a small amount of sauce in the bottom of a lasagna pan.  Place 4 uncooked noodles on top of sauce and top with layer of sauce.  Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes.  Let sit 10 minutes before serving.

Prep time: 30 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 361.1
Fat: 11.8 g
Saturated fat: 4.8 g
Carbohydrates: 41.6 g
Sugars: 12.7 g
Dietary fiber: 6.2 g
Protein: 23.4 g
Cholesterol: 48.1 mg
Sodium: 1047.6 mg
Burnt Orange Campari


Ingredients:
oranges, honey, confectioners' sugar, cayenne, salt, vodka, orange, juice of

Directions:
Preheat the oven to 350 degrees F (180 degrees C].
For the burnt oranges:
Lay the orange slices on a parchment-lined baking sheet. Drizzle with honey, making sure to cover them. Sprinkle with the confectioners' sugar and cayenne, and season with salt.
Bake until the oranges are charred and slightly translucent, flipping halfway through, about 35 minutes. Let cool.
For the cocktail:
Place one burnt orange slice in a glass and add ice. Pour in the Campari, vodka and orange juice. Top with club soda. Garnish with another burnt orange slice.
Fresh Strawberry Pie


Ingredients:
water, sugar, strawberry Jell-O gelatin dessert, cornstarch, water, strawberries

Directions:
Put 1 cup water and 1 cup of sugar in a saucepan and bring to a boil.
Mix 3 tablespoons of cornstarch with 1/2 cup of water cold water. Keep stirred as it can lump back up quickly.
Whisk the cornstarch mixture into the boiling sugar water.
Whisk constantly until it become thick -- about 3 minutes.
Remove from heat and whisk in Jell-O until dissolved and there are no lumps. Set aside.
Take a spoonful of glaze ( or more] and coat the bottom of the pre-baked pie shell.
While the strawberry glaze is cooling you can start placing your berries in the pie crust. I don't cut them up -- I leave them whole.
Then I spoon the glaze over the strawberries until each individual berry is coated with glaze. Add more berries to the top as it becomes easier to place them. It's like art! Fill all the nooks and crannies with glaze until the glaze is even (or slightly under] the edge of the pie crust.
Set in the fridge UNCOVERED until the glaze is set. But at least 1-2 hours.
You can make this pie a day in advance (I don't advise it], but after glaze is set, you need to cover it with plastic wrap so it doesn't absorb the odors in your fridge.
Enjoy!
Cheese Olive Balls


Ingredients:
butter, all-purpose flour, cheddar cheese, paprika, ground cumin

Directions:
In a medium-size bowl, cream butter.
Mix in flour, cheese, paprika, cumin, and hot sauce.
Cover bowl and refrigerate at least an hour.
Dry olives on paper towels.
With a ball of cheese mixture that is close in size to the olive, flatten the cheese mixture in your palm, plop the olive in the center, work the mixture up around the olive, and then very gently roll it around between your palms.
Make sure the cheese mixture completely seals in the olive.
Repeat with remaining olives.
Place the cheese-wrapped olives on a parchment-lined baking sheet and place in freezer until frozen. If you are planning to bake immediately, place in the freezer for about 15 minutes.
Once frozen, you can store in resealable plastic bags in the freezer until you are read to bake them.
Preheat oven to 400 degrees F.
Prior to baking, remove olive from the freezer and allow to stand at room temperature for approximately 15 minute (while the oven is heating].
Place olives on a baking sheet and bake for 15 minutes. Remove from oven and let cool to slightly warm.
Serve at room temperature to slightly warm.
Easy Slow Cooker Potato-Leek Soup


Ingredients:
potatoes, leeks, green onion, chicken broth, bacon, evaporated milk, cheese

Directions:
"Combine all ingredient and cook on low for 8-10 hours. Add evaporated milk and cheese if used, in the last 30 minutes. Taste and adjust seasonings. Save some potatoes and mash the rest of them with a potato masher or handheld blender to thicken, or puree for a smooth consistency, adding additional milk or broth if necessary."
Terrific Turkey Pasta Casserole


Ingredients:
margarine, celery, red bell pepper, green onion, lean ground turkey, poultry seasoning, salt, ground black pepper, red pepper flakes, reduced-fat sour cream, paprika

Directions:
Preheat the oven to 325°F  Coat a 2-quart baking dish with fat free cooking spray.
Cook the noodles according to package instructions, leaving out any salt or butter.  Drain and set aside.
Meanwhile, melt the margarine in a large saucepan over medium heat.  Add the celery, mushrooms, red bell pepper and green onions.  Cook until just tender, about 4 minutes.  Add the turkey and cook, breaking up the meat with a spoon until the turkey is no longer pink, about 5 minutes.  Drain off the excess liquid.
Stir in the soup, teriyaki sauce, poultry seasoning, salt, black pepper and red pepper flakes.  Bring to a boil over high heat.  Reduce heat to low, cover, and simmer for 15 minutes, stirring often.
Stir in the sour cream and noodles.  Pour the mixture into the prepared baking dish and sprinkle with the paprika.  Cover with foil, and bake until heated through, about 15 minutes.
Patti's Pointers:  Be sure and use light teriyaki sauce; the regular kind has goo-gobs of sodium.  With all the other goodies in this dish, I promise you won't miss the taste.  And if you're trying to shake the salt habit, use only 1 tbsp of the teriyaki sauce.  Before digging in, you can season with your favorite salt substitute, if needed.
Garlic and Mustard Burgers


Ingredients:
ground beef, country-style dijon mustard, garlic cloves, monterey jack cheese, lettuce leaf

Directions:
Heat grill.
Mix beef, mustard and garlic.
Shape mixture into patties about 3/ 4 inch thick.
Cover and grill patties 4 to 5 inches from medium heat 13 to 15 minutes, turning once, until no longer pink in center adn juice is clear.
Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
Top burgers with cheese.
Serve burgers on buns with lettuce and bell peppers.
Zucchini Soup With Pumpernickel and Quark Toasts


Ingredients:
butter, onion, garlic clove, zucchini, fresh spinach leaves, chicken broth, vegetable broth, Quark, fresh lemon juice, mixed fresh herbs

Directions:
Melt the butter in a large saucepan and sauté the onion, garlic and zucchini gently for about 10 minutes, stirring once or twice.
Do not let them brown.
Add the spinach and cook until wilted then pour in the broth.
Bring to the boil, season to taste then stir in and simmer, partially covered, for about 10 to 15 minutes.
Strain the vegetables and reserve the liquid.
Pass the vegetables through a food processor or blender, gradually adding back the liquid and adding 2 tablespoons of the quark.
Return the soup to the pan and set aside.
Either cut the pumpernickel into small rounds using a cookie cutter or leave whole.
Toast under a hot grill for 1 to 2 minutes until just crisp.
Remove, cut into quarters if not already cut into rounds, and allow to cool.
Whisk the herbs and some seasoning into the rest of the quark.
When ready to serve, spread the quark on the pumpernickel toasts.
Bring the soup to the boil and check the seasoning, adding a little lemon juice if you think it needs it.
Divide the soup between warmed bowls and top or serve with the pumpernickel toasts.
White Rabbit


Ingredients:
vanilla vodka, milk

Directions:
"Fill a glass with ice, add in the vodka, vanilla liqueur, and milk. Shake and serve."
3 Cheese Tortellini With Baked Ham Bites


Ingredients:
butter, all-purpose flour, milk, ham, panko breadcrumbs

Directions:
Spray an 8x8 inch glass casserole with nonstick cooking spray, set aside; Preheat oven to 350 degrees.
Cook tortellini according to package directions, drain and set aside.
Mix butter and flour to make a rue in a medium saucepan stirring slowly. Blend in milk and cheese. Do not boil.
Combine ham and pasta in an 8" by 8 " glass casserole dish. Pour liquid cheese combination over pasta.
Place bread crumbs in a skillet. Heat slightly to brown the topping.
Sprinkle panko over the top of casserole; bake in pre-heated oven for 20 minutes.
Hot Chocolate Eggnog


Ingredients:
"milk"

Directions:
Pour Eggnog and Milk into the cup., Whisk until mixed throughly., Place in Microwave for 1:15-1:30 minute., Whisk in the Packet of Hot Cocoa Mix., Enjoy!, OPTIONAL: Top with whipped cream.
Shake N' Bake Barbecue Chicken


Ingredients:
barbecue sauce, Dijon mustard, garlic powder, seasoning salt, fresh ground black pepper, boneless skinless chicken breasts

Directions:
Set oven to 400 degrees F.
Set oven rack to lowest position.
Grease a 15 x 10-inch baking sheet.
In a small bowl combine the BBQ sauce with Dijon mustard until well combined.
In a shallow dish combine the Shake N' Bake coating mix with dry breadcrumbs, garlic powder, seasoned salt and black pepper.
Using a pastry brush coat the BBQ sauce mixture liberally all over the chicken breasts (using up all the BBQ sauce].
Coat the breast into the crumb mixture on both sides (discard any remaining crumb mixture].
Place in a single layer on the baking sheet.
Bake for about 25 minutes (baking time for regular size breasts should not take more than 25 minutes or they will become dry, for exta large thick breasts allow 5 minutes more cooking time].