xiaoxl/recipe_data huggingface dataset:
Rice Cooker Black Beans
Category: side-dish
By chantal

This is an easy way to cook dried black beans in a rice cooker. After cooking, you can use them in burritos, veggie burgers, soups, or anything you like! I have also cooked kidney beans and a mixture of kidney and black beans this way.

Ingredients:
1 cup dried black beans
3 cups water, or more as needed

Directions:
Place black beans and cover with 3 cups water. Let sit for 5 minutes. Discard anything that floats to the surface. Drain. Cover black beans with 3 more cups water. Let soak, 4 hours to overnight. Drain. Combine drained beans and 3 cups water in a rice cooker. Cook on the "Porridge" setting, adding more water if needed, until tender, about 2 hours. Drain.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 6 hrs 10 mins
Yields: 2 cups cooked black beans

Calories: 165.4
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 30.2 g
Sugars: 1 g
Dietary fiber: 7.4 g
Protein: 10.5 g
Sodium: 7.8 mg
Fruit and Nut Breakfast Bread


Ingredients:
dates, powdered sugar, milk

Directions:
Heat oven to 350 degrees.  Spray cookie sheet with cooking spray.  Carefully unroll dough onto cookie sheet.  Sprinkle with apricots, dates and almonds evenly over dough.  Starting with long side, roll up; seal edges.  Fold ends under; seal.
Bake 26 to 30 minutes or until deep golden brown.  Immediately remove loaf from cookie sheet; place on serving plate or cutting board.  Cool for 10 minutes.
Meanwhile, in a small bowl, blend powdered sugar and enough milk for desired drizzling consistency (I added just a little splash of almond extract!] stir until smooth.
Drizzle icing over slightly cooled loaf.  To serve, cut diagonally into slices with serrated knife.
Healthier Beef Stroganoff III
Category: main-dish
By MakeItHealthy

Fresh mushrooms, light sour cream and less butter give Donna's classic stroganoff recipe a healthier twist. Be sure to serve over whole wheat noodles!

Ingredients:
2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
½ pound white mushrooms, sliced
4  green onions, sliced (white and green parts)
2 tablespoons butter, divided
⅓ cup white wine
¼ cup all-purpose flour
1 ¼ cups reduced-sodium beef stock, divided
1 teaspoon prepared mustard
⅓ cup light sour cream
salt and ground black pepper to taste

Directions:
Remove any fat and gristle from the roast and cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions and cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Remove to a bowl and add 1 tablespoon butter to the skillet.  Cook and stir one half the beef strips until browned,  about 5 minutes, then remove to a bowl. Repeat with the remaining butter and beef strips. Pour wine into the hot skillet and deglaze the pan, scraping up any browned bits. Combine flour and 1/4 cup beef broth in a jar with a tightly fitting lid and shake until combined. Stir into the skillet, whisking until smooth. Stir in the remaining broth and mustard, then return the beef to the pan. Bring to a simmer. Cover and simmer until the meat is tender, about 1 hour. Stir in the prepared mushrooms and the sour cream five minutes before serving. Heat briefly and season with salt and pepper.

Prep time: 35 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 255.9
Fat: 17.9 g
Saturated fat: 8.3 g
Carbohydrates: 6 g
Sugars: 1.4 g
Dietary fiber: 0.6 g
Protein: 16.4 g
Cholesterol: 66.3 mg
Sodium: 285.7 mg
Nepali (India) Mango Chutney


Ingredients:
mangoes, brown sugar, cumin seed, cardamom, turmeric, ginger paste, clove, vinegar, garlic paste, onion

Directions:
Peel the mango with knife (good result with potato peeler].
Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours].
Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
almost evaporated, leaving behind a thick syrup.
Remove from heat.
Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
weeks.
Aperol Floats


Ingredients:
"vanilla ice cream"

Directions:
Scoop ice cream into 2 glasses., Pour 1 oz of Aperol into each glass over ice cream., Finish by pouring 6 oz of soda into each glass until foam reaches the top.
Ham & Beans


Ingredients:
great northern bean, water, cooked ham, carrot, celery seed, onion powder, chili powder, sugar, salt

Directions:
Sort beans for debris and wash., Put beans in a large pot and add water., Bring to a rolling boil. Boil for 1 minute., Remove from heat and cover. Let set for one hour., Add to the pot the rest of the ingredients. Mix well., Return to heat and bring to a boil., Reduce heat and simmer at least one hour, or until beans are soft.
Hartson's Bacon - Boiled [Amazingly Simple and Quick]


Ingredients:
bacon, water

Directions:
Add 6 slices of uncooked bacon to deep pan.
Add 1/2 cup water to pan (may add more or less; just cover the bacon].  Bacon will move with your fingers easily to position next to each other.
Cook on high setting until water boils rapidly.
Reduce heat to medium-high until water is boiled from pan.
Reduce heat to medium-low; flip bacon.
Flip Bacon at about 5 minutes.  Move outer pieces of bacon in rotation to middle pan bacon for uniform cooking.  Cook to desired Crispness.  Your bacon will not be as salty or brittle and the taste will be amazing.
Drain on paper towel.
Serve as desired.
Mediterranean Potato Salad
Category: salad
By hockeymom

This is a nice change from a traditional potato salad. It's very light and goes over great at potlucks!

Ingredients:
2 pounds potatoes
1  green bell pepper, minced
1  cucumber, sliced and quartered
½ cup sliced red onion
8 ounces crumbled feta cheese
1  lemon, juiced
½ cup Italian-style salad dressing
salt and pepper to taste
3  pita breads, cut into wedges

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese. Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 servings

Calories: 139.2
Fat: 5.3 g
Saturated fat: 2.5 g
Carbohydrates: 19.2 g
Sugars: 2.1 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 12.6 mg
Sodium: 344.2 mg
Lemon Zucchini Bread
Category: bread
By REBECITA

I thought my mom made the best zucchini bread - until I added lemon! This is a wonderful, light zucchini bread that's not too sweet.

Ingredients:
1 ½ cups shredded zucchini
¾ cup white sugar
1  egg
½ cup vegetable oil
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons lemon zest

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 194.7
Fat: 9.7 g
Saturated fat: 1.6 g
Carbohydrates: 25.2 g
Sugars: 12.8 g
Dietary fiber: 0.7 g
Protein: 2.3 g
Cholesterol: 15.5 mg
Sodium: 164.6 mg
Sole Florentine Aux Champignons


Ingredients:
fresh spinach, sole fillet, olive oil, green onions, garlic clove, mushrooms, salt, chicken broth, flour, milk, parmesan cheese

Directions:
Preheat oven 375°F.
Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
Top with the sole filet and sprinkle with Old Bay seasoning.
In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
Spoon over sole.
Cover and bake for 20 minutes; uncover and bake another 5 minutes.
Avgolemono Soup
Category: soups-stews-and-chili
By Chef John

Avgolemono is one of those soups that I've made many times, but rarely from scratch. It's usually a 'there's nothing in the house' type of thing and made with a carton of broth. Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic. Garnish with parsley and lemon zest.

Ingredients:
1 (3 pound) whole chicken
2 teaspoons salt, or more to taste
1  onion, chopped
2 ribs celery, chopped
1  carrot, chopped
2  bay leaves
¼ teaspoon dried oregano leaves
3 quarts cold water
2 cups finely diced onion
2 tablespoons extra-virgin olive oil
⅔ cup arborio rice, or more to taste
2  large eggs
½ teaspoon ground black pepper
1 pinch cayenne pepper
½ cup fresh lemon juice

Directions:
Place chicken, chopped onion, celery, carrot, bay leaves, and oregano in a large pot. Pour water over the top; bring to a boil, reduce heat to medium-low, and simmer, skimming foam as necessary, until chicken is falling off the bone, 60 to 90 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a bowl to cool, strain all vegetables from simmering broth, discard vegetables, and return broth to the pot. Chop cooked chicken meat. Combine 2 cups diced onion, olive oil, and a pinch of salt in a large skillet. Cook and stir onion mixture over medium heat until onion is soft, sweet, and golden, 7 to 10 minutes. Stir onion mixture into chicken broth in the pot and set over medium-low heat; add Arborio rice and a pinch of salt. Bring to a simmer; cook, stirring occasionally, until rice is very tender and broth flavors combine, about 45 minutes. Whisk eggs, cayenne pepper, and black pepper together in a bowl; whisk in lemon juice. Slowly pour 1 cup broth mixture into egg mixture, whisking constantly. Add 1 more cup of broth to egg mixture and whisk. Pour egg mixture into broth in the pot, add chopped chicken, and cook until heated through, about 5 minutes more.

Prep time: 25 mins
Cook time: 2 hrs
Total time: 2 hrs 25 mins
Yields: 6 servings

Calories: 484.6
Fat: 22.3 g
Saturated fat: 5.7 g
Carbohydrates: 32.7 g
Sugars: 5.4 g
Dietary fiber: 2.6 g
Protein: 36.6 g
Cholesterol: 161.4 mg
Sodium: 926.2 mg
Norfolk Plough Pudding


Ingredients:
all-purpose flour, baking powder, salt, vegetable shortening, pork sausage, bacon, onion, sage leaves, brown sugar

Directions:
Grease a 1-quart pudding basin and set aside.
For the crust: measure the flour, baking powder and salt into a bowl and stir to combine.  Add the shortening (or suet if you have it] and rub together until mixture resembles coarse sand.  Add enough cold water for the dough to come together.  Take out 2/3 of the dough and roll out on a lightly floured surface until 1/8-inch thick.  Use this dough to line the pudding basin, pressing dough into the curves of the basin and filling any gaps using cold water and extra dough.  Trim dough flush with top of basin.  Set the remaining dough aside for the lid.
For the filling: use the sausage to line the inside of the basin, pressing it into the dough.  Try to get an even thickness on the sides and bottom.
Next, combine the bacon, onion, sage and brown sugar.  Add this mixture into the pudding basin, pressing down to get filling to line up with top of basin.
Next, roll out the remaining dough to 1/8-inch thickness and place on top of the pudding basin.  Trim and press edges firmly together, using a bit of cold water.
Finally, cover the basin with parchment and aluminum foil (don't forget the pleat] and tie with string.  Steam for 4 hours.  Don't forget to check the water level and top it off with more boiling water from the kettle!
Bailey's Irish Cream Truffles


Ingredients:
chocolate, heavy cream, Baileys Irish Cream, confectioners' sugar

Directions:
Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.
Fasolakia (Greek Green Beans)
Category: world-cuisine
By Diana Moutsopoulos

Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor.

Ingredients:
¼ cup olive oil
1 small onion, grated
1 ½ pounds fresh green beans, trimmed
4  tomatoes, pureed
2  yellow potatoes, peeled and cut into wedges
½ teaspoon salt, or to taste
ground black pepper to taste
1 pinch white sugar  (Optional)
water to cover

Directions:
Heat olive oil in a large saucepan over medium heat and stir in onion. Cook until onion has softened, about 5 minutes. Add green beans and stir to coat in the oil. Cook, stirring occasionally, 2 to 3 minutes. Add pureed tomato, potatoes, salt, pepper, and sugar. Stir well, then add water until beans are barely covered. Bring to a simmer, partially cover with a lid, and cook gently over medium-low heat until green beans and potatoes are soft, 25 to 30 minutes. Uncover towards the end of cooking to reduce sauce if it is too watery.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 289.4
Fat: 14.1 g
Saturated fat: 2 g
Carbohydrates: 38.6 g
Sugars: 8.1 g
Dietary fiber: 10.3 g
Protein: 6.8 g
Sodium: 316.7 mg
Air Fryer Rotisserie Chicken
Category: uncategorized
By THEHOLLANDS

This air fryer rotisserie chicken is very moist and really easy to make.

Ingredients:
1 tablespoon sea salt
2 teaspoons ground paprika
1 teaspoon onion powder
1 teaspoon ground thyme
1 teaspoon ground white pepper
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon garlic powder
3 tablespoons vegetable oil
1 (4 pound) whole fryer chicken, giblets removed

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne, and garlic powder together in a small bowl. Rub 1/2 of the oil over chicken, then half of the spice mixture. Cook in the preheated air fryer for 30 minutes. Carefully remove chicken from the fryer. Flip chicken over. Oil the other side and sprinkle with remaining spice mixture. Return to the air fryer and continue to cook until no longer pink at the bone and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the fryer, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 351.3
Fat: 18.3 g
Saturated fat: 4.2 g
Carbohydrates: 1.5 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 42.8 g
Cholesterol: 127.6 mg
Sodium: 1008.4 mg
Pineapple Pecan Cheese Spread


Ingredients:
cream cheese, cheddar cheese, pecans, crushed pineapple, green chilies, garlic powder

Directions:
In a large mixing bowl, beat cream cheese until smooth.
Add the cheese, 3/4 cup pecans, pineapple, chilies,red pepper, and garlic powder.  Mix well.
Transfer to a serving dish.  Cover and refrigerate until serving.
Right before serving, sprinkle top with remaining 1/4 cup pecans.
Miss Patti's Blue Cheese Dip


Ingredients:
blue cheese, mayonnaise, sour cream, milk, buttermilk, fresh lemon juice, garlic clove, black pepper

Directions:
Using a fork, mash blue cheese into mayonnaise and sour cream., Stir in lemon juice and garlic, then season to taste with black pepper., Add milk to make dip thinner if you like., Chill 30 minutes to blend flavors.
White Chocolate Macadamia Cranberry Dreams
Category: desserts
By Debby Huckins

A rich buttery, cookie that is sure to remind you of Cape Cod!

Ingredients:
3 cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2  eggs, slightly beaten
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla. Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries. Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly. Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting).  Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 3 dozen

Calories: 202
Fat: 10.2 g
Saturated fat: 5.2 g
Carbohydrates: 25.7 g
Sugars: 12.5 g
Dietary fiber: 0.8 g
Protein: 2.3 g
Cholesterol: 23.9 mg
Sodium: 131.2 mg
Sunrise Smoothie


Ingredients:
strawberry, flax seed meal

Directions:
Place ice in a blender and chop or crush, then add the fresh or frozen berries and repeat.
Add the rest of the ingredients and blend until smooth.  If it is thicker than you like, add a little more orange juice.
Pour into a 16 ounce glass and serve immediately.
Avocado and Chilpotle Chili Pepper Spread


Ingredients:
Hass avocadoes, lemon, lime, light sour cream, light mayonnaise, fresh garlic cloves, cilantro, green onions, fine sea salt, white pepper, chilies

Directions:
Place mashed avocados in a bowl. Combine lemon juice, zest, line juice and zest. Fold in sour cream and mayonnaise.
Fold in garlic, lemon thyme, cilantro,*minced green onions, salt, white pepper and stir ingredients.
Fold in Chilpotle Chili Pepper and 1-tablespoon Chipotle Sauce.  Rseason with fine sea salt and white pepper to taste.
Place avacado seed into spread, cover with plastic and chill for 30- minutes.
*Chef's Note: Mince the whole green onion.
Kale, Sweet Potato and White Bean Soup


Ingredients:
yellow onion, fresh ginger, extra virgin olive oil, celery, sweet potato, great northern beans, mirin, kale, ground nutmeg

Directions:
"In soup pot over medium heat, saute onion and ginger in olive oil until soft (3 min].  Add celery, sweet potato, beans and mirin, and stir.  Add kale and enough vegetable stock to cover all ingredients by an inch.  Bring to a boil, reduce heat, cover and simmer for 30 minutes to cook potatoes through and allow flavors to develop.  Season to taste with nutmeg, salt and pepper; and serve topped with gomashio or toasted sesame seeds."
Sun Dried Tomato Meatloaf


Ingredients:
olive oil, butter, onion, garlic cloves, mushroom, sun-dried tomatoes packed in oil, dried oregano, dried thyme, dried rosemary, egg, pepper, tamari, ground flax seeds, ground beef, water, sun-dried tomatoes

Directions:
Preheat oven to 350.  Line a 13" by 5" loaf pan with foil and spray with oil cooking spray. Saute onions in butter and oil on medium heat for two minutes and then add the garlic and mushrooms and saute for another 3-5 minutes.  Add the mushroom onion mixture to a larger mixing bowl.  Add the herbs through the flax meal in the list and mix well.  Then add the beef and breadcrumbs and mix well with your hands.  Spoon meat mixture into loaf pan and smooth to even distribution. Bake for about 45 minutes or until the meat thermometer reads 165.
While the meatloaf is cooking, make the balsamic glaze.  In a non-stick pan heat vinegar, water and sugar on a medium low heat.  Allow the sauce to thicken to syrup like consistency. Taste and add more vinegar or sugar to your liking.  Add the finely chopped tomatoes and set aside.  When the meatloaf reaches 165 degrees spread half of the glaze on top of the loaf and return it to the oven for about 8 minutes.  Remove loaf and let it rest for about 5-10 minutes before slicing.  Drizzle a little glaze on each serving and serve with a tossed salad.
Blueberry Crumb Pie
Category: desserts
By Bethany Webber

This is the best blueberry pie that any of my family has ever had.

Ingredients:
1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust. In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling. Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

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

Calories: 461.2
Fat: 17 g
Saturated fat: 7.5 g
Carbohydrates: 75.6 g
Sugars: 45.8 g
Dietary fiber: 4.3 g
Protein: 4.5 g
Cholesterol: 22.9 mg
Sodium: 185 mg