xiaoxl/recipe_data huggingface dataset:
Tempura


Ingredients:
water, flour

Directions:
Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, cauliflower florets, small sweet potato slices, etc], use your favorite Heat oil to 375*.
Combine yolks with water; mix well.
Gradually stir in the flour; stir from the bottom of the bowl, gently.
Do not overstir, this is the secret of a light batter.
Some flour will still float on top of the batter.
Pat seafood and veggies dry.
Dip pieces in batter, let drain a little.
Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.
Drain on paper toweling.
Serve with assorted sauces for dipping.
Best Peach Tart-Paula Deen


Ingredients:
all-purpose flour, butter, sour cream, sour cream, sugar, all-purpose flour

Directions:
Preheat the oven to 375°F.
To make the crust:
Please the flour, butter and sour cream in a food processor and pulse to combine.  When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart plan with a removable bottom and 1/2 inch sides.  Bake for about 15 minutes, until the crust is set but not browned.  Let cool while preparing the filling.
Lower the oven to 350°F.
To make the filling:
If using fresh peaches, peel and thickly slice the peaches.  Arrange the fresh peach slices in overlapping circles on top of the crust, until it's completely covered.  Overfill the crust, as the peaches will shrink during cooking.
Combine the egg yolks, sour cream, sugar, and flour and beat until smooth.  Pour the mixture over the peaches.  Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color.  Cover with an aluminum foil tent if the crust gets too dark.  Transfer the tart pan to a wire rack to cool.  When cool, remove the side wall of the pan.
To make the glaze:
Combine the preserves or jelly and orange juice.  Spread with a pastry brush over the top of the warm tart.  Serve the tart warm, at room temperature, or chilled.  Garnish with fresh mint.
Cajun Pasta Fresca
Category: main-dish
By Nicole

This is my absolute favorite dish! If you like food with just a little kick and you are a pasta fan...this recipe is for you!

Ingredients:
1 pound vermicelli pasta
2 tablespoons olive oil
1 teaspoon minced garlic
13  roma (plum) tomatoes, chopped
1 tablespoon salt
1 tablespoon chopped fresh parsley
1 tablespoon Cajun seasoning
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil.  Stir in tomatoes and their juice and sprinkle with salt.  When tomatoes are bubbly, mash slightly with a fork.  Stir in parsley, reduce heat and simmer 5 minutes more. Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 293.9
Fat: 7.5 g
Saturated fat: 2.3 g
Carbohydrates: 46.2 g
Sugars: 4.7 g
Dietary fiber: 3.2 g
Protein: 12.2 g
Cholesterol: 8.9 mg
Sodium: 1178.3 mg
Chicken Dijonnaise -- My Version


Ingredients:
boneless skinless chicken breasts, butter, olive oil, mayonnaise, Dijon mustard, parmesan cheese, panko breadcrumbs, dried basil, dried oregano, dried thyme, garlic powder, paprika, sea salt

Directions:
Wash and pat dry the chicken.
Heat the butter and oil over med high heat. Saute the chicken until cooked through; time depends on the thickness of the chicken breasts. Place on a baking sheet and preheat the oven to 400 Degrees F (200 Degrees C].
Combine the mayonnaise, mustard and cheese and spread thickly over the breasts. Sprinkle with bread crumbs and bake 10-15 minutes or until golden brown. Serve.
NOTE: You might have left over mix for the chicken since it's originally for 6 breasts (depends on the size of breasts :] ]-- .
Caribbean Coleslaw With Orange Mango Dressing


Ingredients:
green cabbage, mangoes, red bell pepper, green onions, fresh cilantro, mango, plain nonfat yogurt, fresh lime juice, gingerroot

Directions:
In a large bowl mix together the cabbage, 1 1/2 large mangoes, red bell pepper, green onions and cilantro.
Gently toss to combine.
In a blender or food processor combine the puree the ingredients for the orange mango dressing.
Pour the dressing over the vegetables and toss to coat.
Ham & Potato Casserole


Ingredients:
butter, margarine, all-purpose flour, salt, pepper, sour cream, Velveeta cheese, colby cheese, potatoes, ham, eggs, onion, fresh parsley

Directions:
In a large saucepan melt butter over medium heat.  Stir in flour, salt and pepper until smooth.
Cook and stir for 1-2 minutes.  Remove from heat and stir in sour cream and cheeses.
Cook and stir over low heat just until cheese is melted.  (It will be thick].
Remove from heat and stir in eggs, potatoes, ham and onion.
Put in greased 2-quart casserole dish.  Bake uncovered 350 degrees, for 30-35 minutes, until bubbly and edges are golden brown.
Za'atar  Zaatar Spice Blend


Ingredients:
ground sumac, thyme, toasted sesame seeds, oregano, savory, basil, coarse salt

Directions:
1. Crush the sesame seeds in a mortar, with a pestle., 2. Add the other ingredients and crush with the pestle.
Basic  Baked Macaroni and Cheese


Ingredients:
macaroni noodles, butter, margarine, flour, pepper, paprika, milk, cheddar cheese

Directions:
Boil macaroni noodles until tender; drain and set aside.
Preheat oven to 350.
In a medium sauce pan, melt butter on medium heat.
Add flour one tablespoon at a time, and whisking between each addition.
Whisk in seasonings, and cook for a couple of minutes, whisking constantly, so as not to burn.
Add milk, half a cup at a time, whisking together between each addition.  Allow to thicken (and keep on slowly whisking].
Add all but a handful of cheese (for topping] and stir until completely incorporated.
Add cheese sauce to macaroni noodles, then put everything into a baking dish.
Sprinkle the remaining cheese on top.
Bake for 25 minutes, then broil for an additional couple of minutes to crisp up the top (watch it so the top doesn't burn].
Thick-Cut Fried Pork Steaks
Category: meat-and-poultry
By Courtney Lynn Hernandez

Pair these pork steaks with German mushroom sauce (recipe submitted separately). My meal cost $5.50 ($1.83 per person).

Ingredients:
¾ cup Italian bread crumbs
½ cup all-purpose flour
2  eggs, beaten
¼ cup vegetable oil
3  thick-cut pork steaks

Directions:
Mix bread crumbs and flour together in a resealable plastic bag. Place eggs in another bag. Place pork steaks in the bag with egg mixture and toss. Transfer 1 steak into the bag with the bread crumbs mixture and toss to coat. Heat oil in a large skillet over medium-high heat. Add coated steak to the hot oil. Coat the next steak with the bread crumbs and add to the skillet. Fry until browned on both sides, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Repeat with the remaining pork steak.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 3 pork steaks

Calories: 628.3
Fat: 36.8 g
Saturated fat: 8.6 g
Carbohydrates: 36.2 g
Sugars: 1.3 g
Dietary fiber: 1.6 g
Protein: 36.3 g
Cholesterol: 206.7 mg
Sodium: 531.9 mg
Arroz Con Gandules (Rice and Pigeon Peas)


Ingredients:
water, kosher salt, bacon, ham, onion, green bell pepper, tomatoes, fresh cilantro stems, Achiote Oil, tomato sauce, capers, long grain white rice

Directions:
Soak pigeon peas overnight in 6 cups of water; drain and discard water.
In a large, covered pot, combine peas with 4 cups water and bring to a boil over high heat; cover, reduce heat to medium, and cook 30 minutes.
Season with salt and cook 15 minutes more; drain, reserving 3 cups of the cooking liquid (you may need to add more water to end up with the 3 cups].
Meanwhile, in a Dutch oven, lightly brown the bacon and ham; add in the remaining sofrito ingredients and saute, over low heat until all the ingredients are tender and the tomatoes break down.
Stir in  the additional ingredients and combine well; stir in the peas and rice.
Add the 3 cups of reserved cooking liquid and let cook, uncovered, until almost dry (it will look like little volcanos are erupting]; stir up the rice from the bottom.
Cover and turn the heat down to the lowest setting and let cook 30 minutes, turning the rice, from the bottom, once halfway through cooking.
NOTE:  This is how the dish is supposed to be cooked.  I prefer to add the olives after the last turning of the rice for a "cleaner" flavor.
Tangy Sweet & Sour Sauce


Ingredients:
brown sugar, cornstarch, pineapple tidbits, vinegar, catsup

Directions:
In 2 quart saucepan, mix sugar and starch., Add enough water to pineapple liquid to make 2 cups., Stir juice mixture, vinegar,& catsup into starch mixture., Cook stirring constantly, until mixture thickens and boils., Stir in pineapple., Keep warm over very low heat.
Garlic Sun-Dried Tomato Pasta


Ingredients:
extra virgin olive oil, garlic, onion, sun-dried tomato, dried basil, dried oregano, pepper, salt, small shell pasta, parmesan cheese

Directions:
In small frying pan, saute all ingredients (on low] except pasta.
Do not let the garlic brown.
If it does, remove from heat immediately and let sit off of burner.
The longer it sits, the stronger the flavour in the oil.
Boil the pasta according to directions.
For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
Strain pasta and toss with oil mixture.
Top with parmasan cheese and enjoy!
Chocolate Chip and Coconut Bread Pudding


Ingredients:
light brown sugar, eggs, milk, vanilla extract, pecans

Directions:
Preheat oven to 300°F., Place cubed bread in a well buttered 9x13 baking pan., In large bowl combine all remaining ingredients until well mixed., Pour liquid mixture over bread making sure all of bread is submerged., Let sit for approximately 1 hour., Place in oven and bake for approximately 1 1/2 hours., Remove from oven and let cool.
Grilled Pineapple Upside Down Cake


Ingredients:
fresh pineapple, butter, dark brown sugar, cinnamon, maraschino cherries, flour, granulated sugar, baking powder, milk, butter, egg

Directions:
Peel, slice into 1/2" slices / rings and core fresh Pineapple. Grill or place rings under broiler on a sprayed sheet for 5 minutes each side or until lightly golden on edges. Set aside. (Can be done day/s before, and there is extra which I used for terriyaki chicken].
Melt 2 Tbsp Butter in 9" cake pan on stove. Stir in Brown Sugar, Cinnamon and 1 Tbsp water. When combined remove from heat and arrange as many slices as Pineapple you can fit flat on bottom of pan. Place halved Cherries in empty cores and corners of rings. Set aside.
In bowl mix Flour, Granulated Sugar and Baking Powder. Add Milk, 1/4 cup softened  Butter, Egg, and Vanilla. Beat until combined scraping bowl. Spoon batter over rings and Cherries and smooth top carefully to cover.
Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick test comes out clean. Cool 5 minutes. Make sure sides are loosened and invert onto serving platter. Best warm, to warm cooled cake just needs 15-20 seconds in microwave.
Banana Lemonade


Ingredients:
bananas, cold water, lime, juice of, sugar

Directions:
Peel the bananas and place them in a microwavable bowl.  Heat on high for 30 - 60 seconds or until the bananas are half mushy.
Now put everything in the blender together with the hot bananas and blend until smooth.  Taste for sweetness.
Pass through a sieve into a bowl or jug and pour over plenty of ice.
Sunday Gravy Pizza


Ingredients:
hot Italian sausage, ground beef, ground pork, onions, black pepper, salt, eggs, olive oil, garlic, parsley, parmesan cheese, panko breadcrumbs, milk, Basic Massoni Pizza Base

Directions:
Tools:
2oz ice cream scoop.
Crock Pot or Dutch Oven.
Combine milk and bread crumbs in a large bowl and set aside.
Dice onion and sweat on low heat until translucent and no color. Pull of heat and cool.
In same bowl with breadcrumbs and milk, add the remaining ingredients. Thoroughly mix and with a 2oz ice cream scooper, scoop meatballs on to a sheet tray. Once scooped, go back and roll meatballs into uniform balls.
Set a medium sauce pan over high heat and add a couple tablespoons of oil.  Sear off meatballs on each side until golden and set in dutch oven. Do not crowed the pot. In a separate sauce pot heat up enough marinara to completely cover the meatballs. Once heated, pour over meatballs and cook in the oven at 300 degrees for an hour. Remove meatballs from sauce and save.
For the Pork:
Roughly dice the pork shoulder into 1-inch pieces.
In a medium sauté pan over high heat, add a couple table spoons of oil and sear off pork shoulder. Once seared, transfer to dutch oven. Heat up the meatball braising liquid and pour over the pork. Cover and cook in the oven for two hours at 300 degrees.  Once done, remove the pork. This result of now two braised meats in the marinara is now, the gravy.
For the Sausage:
Roast the sausages on a sheet tray in a 400-degree oven for 15-20 minutes. Let cool and slice into half inch pieces.
For the Pizza:
Make two lines of gravy about an inch apart on the cheesed pizza. Top with cooked meatballs (cut in half], braised pork shoulder and sliced sausages and bake as directed. Top with grated parmesan and fresh basil.
Pork Chops With Scalloped Potatoes


Ingredients:
butter, margarine, all-purpose flour, salt, pepper, chicken broth, potatoes, onion, fresh parsley

Directions:
In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken broth; cook and stir constantly until mixture boils. Cook for 1 minute; remove from the heat and set aside.
In a skillet, brown pork chops in oil; season to taste with additional salt and pepper if desired.
In a greased 13-in. x 9-in. x 2-in. baking dish, layer potatoes and onion. Pour the broth mixture over. Place pork chops on top.
Cover and bake at 350° for 1 hour; uncover and bake 30 minute longer or until potatoes are tender. If desired, sprinkle with paprika and parsley.
Cilantro Lime Cucumber Salad
Category: salad
By Alli Shircliff

This refreshing cucumber salad, made with lime juice and cilantro, is quick and easy to make and is great alongside steak or tacos.

Ingredients:
1  cucumber, sliced into thin strips
2 tablespoons chopped fresh cilantro
1  lime, juiced
1 clove garlic, minced
1 teaspoon sambal oelek (chile paste)  (Optional)
1 pinch red pepper flakes, or to taste
salt to taste

Directions:
Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

Prep time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 41.4
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 10.9 g
Sugars: 3.5 g
Dietary fiber: 1.9 g
Protein: 1.4 g
Sodium: 104.4 mg
Puerto Rican Rice and Beans
Category: main-dish
By CrazyCat

Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.

Ingredients:
1 pound pork roast, diced
3 teaspoons minced garlic
1 (15 ounce) can gandules (pigeon peas), drained (such as Goya®)
1 cup recaito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with achiote
1 (5 ounce) jar pitted green olives
3 cups long grain rice, rinsed
water as needed

Directions:
Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes. Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

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

Calories: 329.6
Fat: 5.8 g
Saturated fat: 1.6 g
Carbohydrates: 50.6 g
Sugars: 0.1 g
Dietary fiber: 2.3 g
Protein: 11.7 g
Cholesterol: 18 mg
Sodium: 1237.9 mg
Egg Scramble


Ingredients:
potatoes, green pepper, onion, mushroom, eggs, sour cream, milk, cayenne pepper, cheddar cheese

Directions:
Place potatoes in a small saucepan and cover with water; bring to a boil, reduce heat.
Cover and simmer for 10-15 minutes or until tender; drain.
In large skillet, saute half of the peppers, onion and mushrooms in 1 teaspoon oil until tender.
Add half of the ham and potatoes, saute 2-3 minutes longer.
Meanwhile, in a blender, combine the eggs, sour cream, milk, onion salt, garlic salt and pepper.
Cover and process until smooth.
Pour half over vegetable mixture, cook and stir over medium heat until eggs are completely set.
Sprinkle 1 cup cheese.
Repeat with remaining ingredients.
Diablo Sandwich


Ingredients:
lean ground beef, whole kernel corn, diced tomato, lettuce, sour cream

Directions:
Combine all ingredients except lettuce and sour cream in a pan for 15 minutes to an hour, the longer the better.
Lay out lettuce on bottom of toasted buns, scoop out even amounts of meat mixture onto buns, follow with a dollop of sour cream.
Best served with fries and Dr. Pepper.
Grilled Hamburger Patties


Ingredients:
tomato juice, oatmeal, salt, pepper, egg, onion, ground beef, bacon

Directions:
Combine tomato juice and oatmeal.
Put in microwave and heat a few minutes.
Add salt, pepper, egg, and onion to ground beef.
Shape into six 1-1/2 inch patties ( I made 4 patties in a 9 inch pan].
Wrap a strip of bacon around outside; secure with a toothpick.
Bake at 375 degrees Fahrenheit for 45 minutes. This bake time may be too long for 6 patties but not 4 bigger patties. May also be cooked outdoors on a grill.
CHOCOLATE COFFEE TIRAMISU


Ingredients:
ricotta cheese, light cream cheese, granulated sugar, vanilla, granulated sugar, brewed coffee, chocolate, lady finger cookies

Directions:
Spray a 9-inch square baking dish with vegetable spray.
In a food processor, combine ricotta cheese, cream cheese, 1/2 cup sugar, cocoa, egg yolk and vanilla until smooth; transfer to a bowl.
In bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and continue to beat until stiff peaks form. Gently fold the whites into the ricotta mixture.
Combine coffee and liqueur in a small bowl.
Put half of lady fingers in bottom of dish. Sprinkle with half of coffee-liqueur mixture. Spread half of ricotta mixture on top. Repeat layers. Cover and chill for at least 3 hours, or overnight.
Pralines and Cream Cocktail


Ingredients:
vanilla ice cream, vanilla vodka, Amaretto, pecans

Directions:
Add all ingredients expect the pecans into a blender and blend until smooth., Pour into a snifter and garnish with a dollop of whipped cream and pecan pieces., Serve with a straw and a spoon. They're quite thick.
Cherry and Papaya Smoothie


Ingredients:
honey, bing cherries, papaya, banana

Directions:
Put all ingredients in a blender & process until smooth., Pour into two tall glasses & ENJOY!
Leek Dip
Category: appetizers-and-snacks
By Anita

A mild, creamy dip that puts beloved leeks in the spotlight. Serve with buttery, round crackers. It's always a big hit at parties!

Ingredients:
¾ cup chopped leeks
1 (8 ounce) package cream cheese, softened
1 cup creamy salad dressing
1 tablespoon white vinegar
1 tablespoon white sugar
½ (12 ounce) jar bacon bits
salt and pepper to taste

Directions:
In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt and pepper. Refrigerate 2 to 3 hours, until well chilled.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 2.5 cups

Calories: 109.6
Fat: 8.9 g
Saturated fat: 3.5 g
Carbohydrates: 3 g
Sugars: 2.4 g
Dietary fiber: 0.1 g
Protein: 4.5 g
Cholesterol: 22.3 mg
Sodium: 397.8 mg
Rogan Josh


Ingredients:
lamb, yellow onion, garlic, ginger, whole canned tomatoes, kosher salt, sweet paprika, cinnamon, ground cloves, ground turmeric, red pepper flakes, cayenne pepper, ground cumin, ground coriander, garam masala, yogurt, cilantro

Directions:
Heat a large pan or pot over medium high heat.  Add 2 tbsp olive oil to the pot and brown the lamb, set aside lamb meat and add the diced onions, garlic and ginger to the pan.  Saute until soft and slightly brown.  Add all of the spices and stir them in well, cook for another minute or two.
In a food processor rough chop the tomatoes, add them to the pan and stir well, deglazing any browned bits from the bottom of the pan.  Add the lamb and yogurt.  Stir well and bring to a boil.  Cover and simmer for and hour and a half or until the lamb is tender.  Stir in chopped cilantro and serve over jasmine rice with naan bread.
Wondra® Instant Flour Substitute


Ingredients:
all-purpose flour, cornstarch

Directions:
"For each cup of all-purpose flour, combine flour and cornstarch.  Sift 3 times (can be done through a sieve] then remove 3 tablespoons. This will aerate the flour and the weight will be right for the recipe."
Crunchy, Easy, Onion Garlic Potatoes


Ingredients:
potatoes, butter, margarine, dried garlic, milk

Directions:
Peel potatoes, quarter them and boil until well cooked (15-20 min].
about 5 minutes before the potatoes are finished cooking throw in the dry sliced  garlic, finish cooking.
Drain well and roughly mash - you do not want the potatoes totally smooth
Add butter, add a drop or two of milk if they are too dry
Just before serving stir in the French's Frien Onions & Serve
Dandelion  Mushrooms


Ingredients:
flour, butter, egg, milk, flour

Directions:
Dredge the moist flowers in flour.
Heat the butter in a heavy frying pan.
Add flowers and fry quickly, turning to brown all sides.
*Batter Version*:
If using batter version, dip the flowers into the batter and fry till golden brown.
Serve hot.
Enjoy!
Curried Quinoa Salad With Yogurt-Cumin Dressing


Ingredients:
water, quinoa, curry powder, garam masala, green onions, chickpeas, carrots, dried cranberries, plain nonfat yogurt, cilantro, lemon juice, lemon zest, hot chili sauce, ground cumin

Directions:
In a small bowl, mix together all the dressing ingredients. Refrigerate.
Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed].
Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
Serve drizzled with the dressing.
Lemonade Scones


Ingredients:
"flour"

Directions:
Mix all ingredients and either mould into scone shapes or roll out and use a cutter, or just cut into squares after rolling out.
When sitting on the oven tray - place them close together so that they rise up higher and don't have crusts because they are all touching.
Cook in a 200C oven for 15-20 minutes.
Bronco Bread


Ingredients:
butter, hot water, egg, sugar, flour, baking powder, salt, baking soda, fresh blueberries

Directions:
Combine butter, water, orange juice and rind in a bowl., Add egg and mix well., Add dry ingredients and fold in blueberries by hand., Bake at 325 degrees in greased 9x5 inch baking pan for 1 hour and 10 minutes., Cool on rack.