xiaoxl/recipe_data huggingface dataset:
Rosemary Thyme Turkey Breast - Nuwave/Flavorwave Ovens


Ingredients:
turkey breast, rosemary, thyme

Directions:
Mix Rosemary, Thyme & garlic salt together. Dunk Turkey Breast in warm water for a minute or two. This will make the skin able to take rub.
Place rub all over Turkey.
Place in your Nuwave for 1 1/2 to 1 3/4 hours on high.
Note, if Turkey starts to get brown, you can "flip it over" 3/4 of the way though cooking time. This will brown both sides of the Turkey.
If you wish to cook one side, cover with foil if getting to brown.
Check Turkey with therm. It should read 180 for well done, if lower cook an additional 10 minute Check again. Depending on how frozen, this is a guidline. Check after  1 hour to 1 1/2 hours.
Cookie Butter Brioche Star
Category: bread
By Carla Maria

Cookie butter is basically the best thing on this planet, and I am always looking for different ways to eat it. I like to use Biscoff® Cookie Butter. It has more of a caramel taste, where as other cookie butters have a more ginger taste.

Ingredients:
3 ⅓ cups bread flour
⅓ cup white sugar
2 teaspoons active dry yeast
1 pinch salt
¾ cup milk, warmed
2  eggs, separated
2 tablespoons unsalted butter, melted
1 teaspoon vegetable oil, or as needed
1 cup cookie butter (such as Biscoff®), divided

Directions:
Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes. Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours. Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time. Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle. Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle. Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle. Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths. Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough. Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

Prep time: 45 mins
Cook time: 20 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 443.4
Fat: 17.2 g
Saturated fat: 5.5 g
Carbohydrates: 61.3 g
Sugars: 9.6 g
Dietary fiber: 1.4 g
Protein: 8.5 g
Cholesterol: 50.4 mg
Sodium: 46 mg
Ilish Macher Dhakai Paturi – Fish in Banana Leaves


Ingredients:
mustard seeds, prepared mustard, turmeric

Directions:
Mix all ingredients together to make a rub. Rub on fish.
Wrap fish in banana leaves.
Bake in a 300° oven on a baking pan until the banana leaves dry out and shrink in size. about 10-20 minutes.
* You can substitute Ilish with carp, bass, trout or any fish you like.
10 Minute Creamed Spinach


Ingredients:
milk, frozen chopped spinach, nutmeg, pepper

Directions:
Add the soup mix and milk to a large saucepan; bring mixture to a boil, stirring frequently.
Add in the spinach, nutmeg, and pepper; bring to a boil again, stirring frequently.
Take saucepan from burner and serve spinach immediately.
Truffles


Ingredients:
pitted dates, maple syrup, coconut oil, orange

Directions:
Soak the dates in water and leave for at least 4 hours.
Drain the dates, then add to a food processor along with the rest of the truffle ingredients. Pulse until well combined, thick and smooth.
Divide into balls, then roll in your choice of toppings.
Add to small cake cases and place in a box.
Soft Lemon Cookies from Scratch
Category: desserts
By Susan

These delicious cookies have a kick of lemon flavor, and they're made from scratch rather than a box mix like the majority of recipes out there. This recipe was created because I absolutely love lemon-flavored desserts, but have an allergy to artificial colorants and dyes used in food. Following this recipe as written, you can take comfort in knowing you're not feeding your children any artificial colorings.

Ingredients:
cooking spray
1 cup white sugar
½ cup butter, softened
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest, preferably organic
1  egg
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons all-purpose flour
½ cup powdered sugar  (Optional)
2 tablespoons powdered sugar for sprinkling  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with cooking spray. Cream sugar and butter in a bowl with an electric mixer on medium speed until light and fluffy. Add lemon juice, lemon zest, egg, and vanilla extract; mix on low speed to combine, scraping down the sides of the bowl to incorporate everything evenly. Combine 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Add to the sugar mixture slowly, mixing on low speed until just incorporated. Mix in the remaining 2 tablespoons flour. Place 1/2 cup powdered sugar in a small bowl. Scoop out teaspoonfuls of cookie dough, roll in powdered sugar, and place on the prepared baking sheet, 1 to 2 inches apart. Bake in the preheated oven until cookies are light brown on the edges, 9 to 11 minutes. Remove from oven and let cool for 3 minutes on the cookie sheet. Transfer to a cooling rack and sprinkle with additional powdered sugar.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 30 cookies

Calories: 91.1
Fat: 3.3 g
Saturated fat: 2 g
Carbohydrates: 14.7 g
Sugars: 9.3 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 14.3 mg
Sodium: 58.3 mg
Collard Greens With Onions and Olives


Ingredients:
onions, garlic cloves, mushrooms, dry sherry, pitted black olives, hot red pepper flakes

Directions:
Wash, remove the stems, chop the collards and set aside. The easiest way to remove the stems is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
Coat a large covered non-stick skillet or dutch oven (at least 5 quarts] with oil and add onion, garlic and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of sherry as needed to prevent sticking.
Add the rest of the sherry and as many greens as will fit. Cover and allow collards to wilt. Keep adding greens and mixing frequently until all greens have been added.
Stir in olives, pepper flakes and almonds.
Cover and cook the mixture over medium heat, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
Slow Cooker Split Pea Soup with Bacon and Hash Browns
Category: soups-stews-and-chili
By Barb1970

I use bacon instead of ham and frozen hash brown potatoes in this pea soup. It's a good winter comfort food and  smells wonderful while cooking. It freezes well, so when my husband and I  are busy all day, its a quick dinner for us.  I add a sprinkle of red pepper flakes to spice it up a bit. You can also cook whole bacon strips in the microwave until lightly browned. Transfer to paper towels and let cool; crush or tear into small pieces.

Ingredients:
¼ pound bacon, chopped
1 pound split peas, rinsed
⅓ (20 ounce) package frozen southern-style hash brown potatoes (such as Ore Ida®)
1  onion, chopped
3  carrots, peeled and diced
3 ribs celery, diced
2 cloves garlic, minced
⅛ teaspoon ground black pepper
1 pinch red pepper flakes, or more to taste  (Optional)
8 cups chicken broth

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. Drain on paper towels. Place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine. Cook on Low for 8 hours (or High for 6 hours).

Prep time: 25 mins
Cook time: 8 hrs 5 mins
Total time: 8 hrs 30 mins
Yields: 8 servings

Calories: 258.1
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 43 g
Sugars: 6.6 g
Dietary fiber: 16.1 g
Protein: 16.7 g
Cholesterol: 5.1 mg
Sodium: 156.3 mg
Sautéed Pork Chops


Ingredients:
onion, dry white wine, dry white wine, red wine vinegar, chicken broth, tomato paste, cornstarch, Dijon mustard

Directions:
Season the pork chops with salt and pepper.  Heat oil in a skillet over high heat.  Cook chops until well browned, about 5 minutes.  Turn chops and cook on the other side another 5 to 6 minutes.  Remove to a warm serving platter.
Pour off most of the fat from the skillet.  Add the onions and cook 3 minutes.  Add 6 tablespoons of the wine and the vinegar.  Stir with a wire whisk, scraping to dissolve brown bit stuck to skillet.  Add chicken broth and tomato sauce, stirring to blend.  Cook 5 minutes.  Combine cornstarch with 1 tsp wine.  Stir into sauce.  Add mustard, any juices that have accumulated around the pork chops, salt and a generous amount of pepper.  Heat sauce, but do not boil.
Serve.
Thai Noodle Salad
Category: salad
By Yakuta Rasheed

Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It's not only a healthy alternative, but tastes fantastic.

Ingredients:
1 (12 ounce) package angel hair pasta
3 cups shredded napa cabbage
4 large carrots, shredded
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch fresh cilantro, chopped
1 bunch fresh green onions, chopped
½ cup chopped peanuts
2 tablespoons toasted black sesame seeds
8 ounces frozen cooked shrimp, thawed and drained
¼ cup peanut butter
2 tablespoons tahini
¼ cup rice wine vinegar
¼ cup sweet chili sauce
5 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions,  and shrimp. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.

Prep time: 1 hr
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 20 servings

Calories: 140.7
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 16.4 g
Sugars: 3.5 g
Dietary fiber: 2.6 g
Protein: 7.6 g
Cholesterol: 22.7 mg
Sodium: 472.8 mg
Green, White, and Red Enchiladas


Ingredients:
garlic powder, onion powder, salt, green chilies, chicken broth, corn tortillas, cheddar cheese, queso fresco, salsa, cilantro, sour cream

Directions:
In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
Preheat oven to 350°F.
Grease bottom of large ovenproof casserole dish.
Heat chicken broth until it is warm and place in a shallow bowl.
Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
Remove tortilla from broth, and add another while filling.
Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
Place rolled tortilla into the casserole dish.
Repeat until all tortillas and filling are used.
Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
Sprinkle with shredded cheese and top with chopped cilantro.
Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
Serve enchiladas garnished with a spoonful of sour cream.
Rockin' Celery Boats


Ingredients:
celery ribs, pecans, honey, butter, cayenne pepper, salt, cream cheese, curry powder, red bell pepper

Directions:
Cut the celery into 4" long pieces, then slice off a thin edge at the rounded part of the stalk to help them lay flat while stuffing. Put them in a bowl of ice water and refrigerate until ready to stuff.
In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake at 350*F. until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
Chop pecans coarsely in a food processor. Remove and set aside. Now put the cream cheese and curry powder in the processer and process until smooth. Remove the celery from the refrigerator, drain and dry well. Scrape cream cheese out of the food processor and mix with the nuts. I usually take about 1/4 cup of red bell pepper and chop it up finely, then add to the cream cheese mixure. Fill each celery boat with a generous amount of the mixture.
Cut the red bell pepper(or jalapenos] into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red pepper sail. Enjoy!
Homemade Thousand Island Dressing over Iceberg Lettuce


Ingredients:
hard-boiled eggs, mayonnaise, catsup, salt, iceberg lettuce, tomatoes

Directions:
Combine eggs, mayonnaise, catsup, pickled relishes and salt ingredients in medium bowl and into the refrigerator for an hour.
Place the iceberg wedge onto each salad plate and tomatoes slice and onion on each side and top with Thousand Island dressing.
Fast Fruity Chicken Curry. (The All American Way)


Ingredients:
skinless chicken breasts, butter, onion, garlic cloves, fresh chili peppers, ground turmeric, ground coriander, coconut milk, tomatoes, apple, banana, sultanas, lemon juice, garam masala, salt

Directions:
Heat butter in wok or deep pan, add onions, garlic, chillies, turmeric, and  coriander. Stir fry 2 minutes.
Add chicken fry 1 min, add coconut milk, bring to boil. Lower heat and simmer 5 minutes.
Add tomato, apple and banana, and sultanas. Cook for 10 mins on low heat. Add lemon juice and garam masala stir well and serve over boiled rice.
Candlelight Inn Guacamole (A Work in Progress)


Ingredients:
avocados, white vinegar

Directions:
Mush all ingredients with a fork until silky smooth., Write me an email if you know the real recipe :].
Nanna's Banana Bread
Category: bread
By SHARON PARENTEAU

My Nanna Towgood has been making this loaf bread for over 40 years, and its a family favorite--moist, flavorful, and just the right amount of sweetness. You may substitute chocolate chips for the walnuts if you desire.

Ingredients:
½ cup buttermilk
2  eggs
½ cup vegetable oil
1 cup white sugar
2 small very ripe bananas, sliced
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. In a blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9x5-inch loaf

Calories: 286
Fat: 13.5 g
Saturated fat: 2.1 g
Carbohydrates: 37.9 g
Sugars: 19.5 g
Dietary fiber: 1.4 g
Protein: 4.5 g
Cholesterol: 31.4 mg
Sodium: 182.2 mg
Irish Lamb Stew
Category: soups-stews-and-chili
By Danny O'Flaugherty

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Ingredients:
1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3  potatoes
1 teaspoon dried thyme
2  bay leaves
1 cup white wine

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Prep time: 20 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 45 mins
Yields: 10 servings

Calories: 671.7
Fat: 39.3 g
Saturated fat: 15.6 g
Carbohydrates: 26.3 g
Sugars: 5.6 g
Dietary fiber: 4 g
Protein: 46.4 g
Cholesterol: 162.7 mg
Sodium: 1189.4 mg
Grilled Upside-Down Fruity Capirotada #RSC


Ingredients:
brown sugar, honey, butter, ground cinnamon, cream cheese, sugar, heavy cream, fresh lemon juice, lemon zest, egg, vanilla extract

Directions:
Heat grill to medium. Line a large cast iron skillet with Reynolds Wrap foil, leaving 2-inches of foil overlapping over sides of skillet. Spray the inside bottom and sides of foil lined skillet with cooking spray. In a small bowl, stir preserves, brown sugar, honey, butter and cinnamon until blended. Spoon and spread preserve mixture evenly into bottom of greased foil lined skillet. Add fruit slices evenly over top of spread preserve mixture in a spiral layer, slightly overlapping.
In a large bowl, beat together cream cheese, sugar, cream, lemon juice, lemon zest, egg and vanilla until well blended and creamy. Drop biscuit quarter pieces into cheese mixture and toss, until biscuit pieces are well coated. Spoon and spread creamy biscuit coated mixture evenly over top of layered fruit slices.
Place skillet with capirotada mixture onto heated grill on indirect heat, close lid to grill and grill for 35 minutes. Remove from grill and let set for 10 minutes. Place a large serving plate over top of foil lined skillet and invert upside-down onto serving plate. Gently lift and peel away foil. Sprinkle sliced almonds evenly over top of capirotada to garnish.  Cut into 8 servings and serve warm.
Mexican Breakfast for Three


Ingredients:
eggs, ham, cheese, extra virgin olive oil, romaine lettuce, diced tomato, salsa verde

Directions:
Preheat oven to 350 degrees.
On stove top, heat the refried beans incorporating ½ the diced onions, ½ the grated cheese and the olive oil.
Bake tostadas and diced ham in oven -- about 6 minutes -- then remove.
Dab a teaspoon or so of the beans onto the center of each of three plates, centering a tortilla on each -- this step is very necessary.
Liberally spread bean mixture onto each tortilla.
LayerÂ“ the remaining cheese, the ham, lettuce, and tomato on each.
Fry eggs according to liking (best over-medium] and nest one atop each.
Top with tomatillo/verde sauce.
Garnish with onions and jalapenos. Hot sauce optional or as desired.
Pumpkin Pancakes


Ingredients:
eggs, milk, vanilla, butter, baking soda, baking powder, ground cloves, cinnamon, nutmeg, salt, ginger, sugar, flour, canned pumpkin

Directions:
Mix all dry ingredients in a bowl.
Using blender (or separate bowl] mix eggs, butter, milk and vanilla.
Slowly add dry ingredients to the egg mixture.
Add pumpkin and mix well.
Let sit while pan is heating.
Add whatever topping you desire. I used a cream cheese frosting. Cool whip or whipped cream would be good also.
Crawfish Patrick


Ingredients:
butter, onion, celery, garlic, flour, Kitchen Bouquet, crawfish tail, green onions

Directions:
Melt the butter then add the flour and make a light roux in a large skillet.
Add the onion, celery and garlic and brown for five to ten minutes.
Stir in kitchen bouquet and creole seasoning until blended then add crawfish tails.
Slowly add the chicken broth a little bit at at time until blended, if you like a thinner sauce add more broth.  Also taste for saltiness once blended add more creole seasoning or salt if you more salt and spice.
Turn heat down to low and stir often for 20 minutes, it tends to stick a little at this point if you like a thick sauce.
Turn off the heat, add green onions and stir then serve over rice or your favorite pasta.
Strawberry & Chocolate Thick Shake With Kahlua & Baileys


Ingredients:
vanilla ice cream, strawberries, dark chocolate, Baileys Irish Cream, Kahlua

Directions:
Put the chocolate & milk in the blender & pulse until the chocolate is only slightly chunky (i.e. you won't choke when you swallow it].
Add the strawberries, icecream, Baileys & Kahlua & pulse until well combined.
Serve straight away with long spoons (as this can be quite thick - depending on the icecream you may need to add a little extra milk].
Potato Leek Soup III
Category: soups-stews-and-chili
By Julie

A creamy soup with a strong leek flavor.  Goes wonderfully with sourdough bread.  Tastes even better heated up the next day.

Ingredients:
1 cup butter
2  leeks, sliced
salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream

Directions:
In a large pot over medium heat, melt butter.  Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Stir cornstarch into broth and pour broth into pot.  Add the potatoes and bring to a boil.  Season with salt and pepper.  Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender.  Season with salt and pepper before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 488.2
Fat: 45.4 g
Saturated fat: 28.3 g
Carbohydrates: 18.7 g
Sugars: 0.8 g
Dietary fiber: 1.5 g
Protein: 3.7 g
Cholesterol: 145 mg
Sodium: 673 mg
Honey Sports Drink to Help Fight Fatigue and Exhaustion


Ingredients:
honey, water, mint leaves

Directions:
Dissolve honey in warm water and add mint., Pour into a sports bottle and keep in the fridge till ready to use.
Coffee Reserve Iced Coffee


Ingredients:
raw sugar, milk

Directions:
Brew up a pot of your favorite gourmet coffee.  Dark roast is recommended., Refrigerate the coffee until cold, at least 1-2 hours., Chill your favorite tall glass., Coat the rim of the glass with either Cocoa or turbinado natural sugar., Fill the tall glass with ice., Pour in the coffee., Drizzle in cream or milk for a nice “waterfall” effect., Sip to your heart’s content.