xiaoxl/recipe_data huggingface dataset:
American Hamburger Goulash Soup


Ingredients:
celery ribs, carrots, onion, fresh garlic cloves, frozen baby peas, potatoes, diced tomatoes, red wine, Worcestershire sauce, bay leaf, shell macaroni, parmesan cheese, crushed red pepper flakes

Directions:
In a large pot, brown the ground beef with onion and garlic; drain any fat.
Add in all remaining ingredients except Parmesan cheese,wine,and pasta and simmer for 3 hours or more.
1 hour before serving add uncooked pasta
1/2 an hour before serving add red wine.
Serve with grated Parmesan cheese.
Red Hot Homemade Ghost Chile Hot Sauce


Ingredients:
chilies, red bell pepper, whole tomatoes, onion, garlic cloves, cider vinegar, sugar, water

Directions:
Wearing gloves, remove stems and seeds from ghost chiles.
Combine all ingredients in a medium saucepan and add enough water to cover. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetable are soft.
Place in a blender and blend until smooth.
Store in a glass jar or plastic container.
Wattleseed Caffee Latte or Wattlecino


Ingredients:
milk, sugar

Directions:
Use the wattle seed as you would coffee in your coffee maker, let the machine do it's work making a wattle espresso.
Top with steamed milk.
Monterey Jack Salsa
Category: appetizers-and-snacks
By Debra D. Tate

A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!

Ingredients:
2 cups shredded Monterey Jack cheese
5  green onions, chopped
1  avocado - peeled, pitted and diced
1  tomato, chopped
¼ cup chopped fresh cilantro
1 (4 ounce) can diced green chiles
1 (6 ounce) can chopped black olives
1 cup zesty Italian dressing
1 teaspoon monosodium glutamate (MSG)

Directions:
In a medium bowl, mix together cheese, onions, avocado, tomato, cilantro, chile peppers, olives, dressing, and monosodium glutamate. Serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 96.3
Fat: 8.5 g
Saturated fat: 2.5 g
Carbohydrates: 2.5 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 2.7 g
Cholesterol: 8.4 mg
Sodium: 356.4 mg
Roast Leg of Lamb - Mediterranean Style


Ingredients:
leg of lamb, lamb shoulder, garlic cloves, lemons, onions, carrots, beer, salt, pepper, olive oil

Directions:
Remove all the fat from the lamb (or most of it].
Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers.
Cut the carrots into thick slices, the onions and lemons into quarters.
Rub the lamb with olive oil, put salt and pepper all over.
Put the lamb into a pan and place all the vegetables around it.
Fill up with olive oil (1/2- 1 cup] and boiling water.
Put into oven at 400°F and roast for an hour.
After one hour, turn meat over and fill pan with the whole bottle of beer.
Put back into oven for another hour.
The vegetables give a very nice sauce.
Experiment with the amount of lemon.
A nice variation is adding potatoes (quarters] when turning the lamb, gives great side-dish.
Marinated Greek-Inspired Chickpea Salad
Category: uncategorized
By Michelle Walker

This salad gets even better the longer it marinates in the refrigerator. While it's completely yummy right away, it tastes best after about 8 hours. I made up this salad after having early spring cravings for crunchy, crisp, refreshing summer food. The tangy vinaigrette and the sharp feta cheese balance perfectly with the hearty chickpeas and crunchy, sweet veggies and make for a really vibrant and satisfying salad. It is delicious alongside pickled baby beets or grilled chicken too. You can also put it in a wrap, or you can use it as a dip--sort of like a Greek salsa.

Ingredients:
5 tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
3 cloves garlic, minced
1 teaspoon cracked black pepper
½ teaspoon kosher salt
1 (16 ounce) can chickpeas, rinsed and drained
1 (10 ounce) basket cherry tomatoes, diced
1 (8 ounce) package crumbled feta cheese
1 large English cucumber, diced
1 large red bell pepper, diced
1 medium sweet red onion, diced
1 bunch fresh mint, chopped

Directions:
Whisk lemon juice, olive oil, vinegar, garlic, pepper, and salt for vinaigrette together in a large salad bowl. Stir chickpeas, cherry tomatoes, feta cheese, cucumber, bell pepper, onion, and mint into the bowl until well coated with vinaigrette. Serve immediately or refrigerate until flavors have melded, 8 hours to overnight.

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 314.7
Fat: 18.3 g
Saturated fat: 7.1 g
Carbohydrates: 28.7 g
Sugars: 4.5 g
Dietary fiber: 5.1 g
Protein: 10.8 g
Cholesterol: 33.7 mg
Sodium: 816.5 mg
Festive Fall Turkey Salad
Category: salad
By Jason N - Home Chef

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers.

Ingredients:
1 cup whole cranberries
½ cup fresh orange juice
1 tablespoon orange zest
2 tablespoons white sugar
¾ cup cashew halves
6 cups chopped cooked turkey
2  celery ribs, diced
¾ cup mayonnaise, or to taste
2 tablespoons applesauce
½ teaspoon kosher salt
¼ teaspoon ground dried sage
¼ teaspoon dried thyme
ground black pepper, to taste

Directions:
Preheat oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil. Place the cranberries, orange juice, orange zest, and sugar into a pan. Bring to a boil, and cook, stirring occasionally, until almost all the liquid has cooked away, about 5 minutes. Remove from the heat, and cool. Place cashews on prepared baking pan. Roast in preheated oven until golden brown, 10 to 12 minutes. Remove, and cool. Mix the turkey together in a large bowl with the celery, mayonnaise, applesauce, salt, sage, thyme, and pepper until evenly blended. Fold in the cranberry mixture. Refrigerate at least 2 hours before serving.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 40 mins
Yields: 12 servings

Calories: 288
Fat: 18.4 g
Saturated fat: 3.6 g
Carbohydrates: 8.4 g
Sugars: 4.4 g
Dietary fiber: 1 g
Protein: 22.2 g
Cholesterol: 58.4 mg
Sodium: 273.5 mg
The Best Damned Fried Banana Peppers Ever


Ingredients:
banana peppers, buttermilk, cornmeal

Directions:
Heat vegetable oil in frying pan over medium heat., In medium bowl, mix together equal parts corn meal and crushed saltines., Prepare another shallow bowl of buttermilk., Dip banana peppers in buttermilk., Coat with cornmeal/cracker mixture., Fry in veg oil over medium heat until golden brown., Drain/cool slightly on paper towels., Enjoy alone or with cocktail sauce!
Winter Salad


Ingredients:
carrots, onions, olive oil, honey, cinnamon, cayenne pepper, salt, fresh ground black pepper, walnuts, dried cranberries, feta cheese, fresh parsley, olive oil, garlic clove, Dijon mustard

Directions:
On a paper-lined baking sheet combine carrots, onions, olive oil, honey and spices.
Bake in the preheated oven at 190°C/375°F for 25 minutes until soft and caramelised.
Add the walnuts and cranberries and bake for another 5 minutes.
Meanwhile combine spelt berries (or grain mix], 500 ml water and a pinch of salt in a large pot. Bring to a boil, then reduce the heat and cook covered for 25 minutes or until tender. Drain if necessary and set aside.
In a large serving bowl combine the baked vegetables, spelt berries, parsley (is using] and feta cheese.
For the dressing combine all of the ingredients and then pour it over the salad. Mix well and enjoy either warm or cold.
Chocolate Mascarpone Cream


Ingredients:
mascarpone, confectioners' sugar, cocoa powder, cinnamon, Grand Marnier, heavy cream

Directions:
Place mascarpone in a large bowl., Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well., Stir in the Grand Marnier and mix until combined., Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time., Spoon into 4 individual serving dishes and chill.
Chicken Nachos


Ingredients:
tortilla chips, chicken, salsa, mozzarella cheese, monterey jack cheese, black olives, sour cream

Directions:
Arrange tortilla chips on a square of aluminum foil so that they overlap slightly in a compact circle.
Top with chicken, salsa, optional olives or jalapenos, and preferred cheese.
Broil 3-5 minutes or until cheese melts.
Serve with optional sour cream if desired.
Bobbie's Poppy Seed Dressing


Ingredients:
sugar, salt, dry mustard, rice vinegar, extra virgin olive oil, poppy seed

Directions:
Mix first 4 ingredients, beat hard and fast With hand blender., Then add oil, beat again and add poppy seeds.
Spicy Sauteed Zucchini


Ingredients:
butter, zucchini, garlic, green onions, lemon juice, fish sauce

Directions:
Heat oil and butter in pan.
Toss in remaining ingredients and sauté until it's to your desired doneness.
Eat and enjoy!
Both the Thai chiles and the jalapeno are good, but the dish tastes different depending on which you use; try it both ways!
Miss Daisy's Hot Baked Chicken Salad


Ingredients:
celery, pecans, mayonnaise, salt, lemon juice, onions, cheddar cheese

Directions:
Preheat oven to 350., Combine first 7 ingredients., Pour into greased casserole., Mix cheddar and crushed chips and sprinkle over the top., Bake for 10 minutes.
The Serengeti


Ingredients:
lemon, basil leaves, brown sugar, rum, vodka, fresh basil

Directions:
Cut the lemon into small cubes. Put all but 1 lemon cube, the basil, and brown sugar together in a glass and muddle until the consistency of a paste or jam. Fill a glass with ice. Pour rum and sweet and sour mix into shaker without ice. Put cap on and shake; this blends the spirit with the mixer and creates a "froth". Strain into glass and stir. Garnish with small spring of basil and cube of lemon and serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Chilli Prawn and  Bean Thread Noodle Salad


Ingredients:
lime juice, bean thread noodles, fresh mint leaves, sugar

Directions:
Shell and devein the prawns leaving the tails intact.
Combine the prawns with the lemon juice, sauce, chillies and sugar in a large bowl.
Place noodles in large heatproof bowl and cover with boiling water, stand until tender; drain.
Combine noodles and mint with prawn mixture.
Healthy Baked Steel Cut Oatmeal
Category: everyday-cooking
By brookelyn

Breakfasts have always been a challenge for me, so I created this recipe as a quick and portable way to have healthy breakfasts all week. I hope you enjoy it as much as I do. Feel free to experiment with different dried fruits and flavorings to your taste. I imagine that adding quinoa, hemp protein, flax seed or other nutritional supplements would taste great.

Ingredients:
4 cups 1% milk
2 cups steel-cut oats
2 teaspoons vanilla extract
2  ripe bananas, mashed
2  eggs, beaten
½ cup unsweetened applesauce
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
½ cup raisins, or more to taste

Directions:
Bring milk to a boil in a saucepan; immediately reduce heat to medium-low. Stir oats and vanilla into the milk. Stirring occasionally, cook at a simmer until the oats are soft, about 20 minutes. Set aside to cool slightly. Mix bananas, eggs, and applesauce in a large bowl. Mix baking powder, cinnamon, and salt in a small bowl; stir into the banana mixture. Add oats mixture to the bowl; stir. Fold raisins through the oat mixture; pour into a 9x13-inch baking dish. Cover dish with plastic wrap; refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish and bake in preheated oven until golden brown, 45 to 60 minutes.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 9 hrs 15 mins
Yields: 10 servings

Calories: 229.4
Fat: 4 g
Saturated fat: 1.3 g
Carbohydrates: 40.6 g
Sugars: 10 g
Dietary fiber: 4.5 g
Protein: 9.1 g
Cholesterol: 36.7 mg
Sodium: 395.3 mg
MMMM ! English Toffee !


Ingredients:
butter, sugar, salt, vanilla, pecans, chocolate chips, white chocolate, pecan halves

Directions:
Melt the butter in a saucepan.
Add sugar, salt and vanilla.
Boil gently several minutes, stirring frequently to prevent burning. Until it reaches 300 degrees on a candy thermometer.
Arrange 1 cup pecans on 8 inch square pan.
Pour the boiled mixture over top and spread to cover evenly.
Let toffee set up for 15minutes until slightly firm but still VERY warm.
Sprinkle with chocolate chips and allow them to melt completely.
Gently Spread chocolate to cover completely.
Arrange pecan halves over top.
Cool to set.
Drizzle with melted white chocolate and let cool completely.
Break into chunks to serve.
No-Fry Karela Crispies (Bitter Melon)


Ingredients:
bitter melons, salt, red chili powder, turmeric

Directions:
Preheat the oven to about 375°F.
Wash the bitter melon and slice them using a mandolin slicer into thin round slices.
Mix with salt, turmeric and chilli powder and marinate for about 1/2 an hour.  Squeeze excess moisture out.
Spread foil on a baking tray and grease it with about a tbsp oil. Toss the bitter melon slices with 2 tbsp oil and spread them on the baking tray.
Bake for about 5-7 mins and then broil it for 7 minutes Depending on the type of your oven, the broiling might be a few mins more or less. Crispy Karela --  without frying!
What a Peach of a Martini!


Ingredients:
vodka, sugar

Directions:
If you are using the peach juice/sugar, dip the rim of the martini glass in the peach juice and then in the sugar (like a margarita with salt]. Chill glass in freezer.
Pour vodka, peach schnapps, and champagne into a shaker with ice. Shake well until blended and strain into chilled martini glass.
Garnish with peach slice and enjoy! :D.
Mean Green Chicken Enchiladas


Ingredients:
chicken breasts, fresh cilantro, manchego cheese, corn tortillas, flour tortillas, onion, olive oil, cumin, chicken broth, bay leaf, cumin, sea salt, sea salt, garlic cloves, lime, juice of, sour cream

Directions:
Saute onion and 1 Clove of Garlic with Cumin in olive oil or butter just until Onions are translucent. Transfer to bowl with chicken add cilantro,and 1/4 cup cheese. Fold together.
Place tomatillos and jalepenos and 1 cup chicken stock to cover in a saucepan. Add last garlic, bay leaf,1 tsp cumin. Simmer until tomatillos are soft.
Puree chicken stock, tomatillos, jalepenos and garlic in blender or food processor. Add lime juice, and heavy cream and puree about 10 seconds.
In a saucepan over medium heat stir pureed mixture and the remaining cream. Simmer for about 10 minutes (until slightly thickened] add more salt to taste if needed and remove from heat.
Assemble Enchiladas. Place about 2 tablespoon of shredded chicken mixture just off center in each tortilla and roll up. Ladle some sauce on bottom of baking dish  and place enchiladas open side down. Ladle the green cream sauce over the enchiladas. Sprinkle with the grated cheese and bake in 400 degree oven about 15 minutes until heated through. Run enchiladas under the broiler to lightly brown the cheese.
Simply Delicious Potato Salad


Ingredients:
small white potatoes, small red potatoes, hard-boiled eggs, celery, red onion, black olives, black olives, dill pickles, sweet pickle, fresh dill, fresh flat-leaf parsley, mayonnaise, sour cream, stone ground mustard, prepared yellow mustard, granulated sugar, fresh ground black pepper, sweet paprika

Directions:
FILL a small to medium pot with lid with enough cold water to cover 2 eggs with 2 inches of water; ADD the eggs first to the cold water in pot (reserve the potatoes for a later boil]; BRING water with eggs to a boil over high heat; BOIL eggs for one minute; COVER pot; TURN stovetop heat off; ALLOW eggs to rest in pot for 10 minutes; REMOVE eggs with a slotted spoon; LET cool before peeling; CHOP eggs to 1/4" dice.
POUR enough water into a large pot to boil 3 lbs potatoes in; SALT the water until "as salty as the sea".
ADD the potatoes and bring to a full boil; REDUCE heat to medium and until tender when pierced with a knife, about 15 minutes; DRAIN the potatoes in a colander placed in sink; ALLOW potatoes to cool for 20 minutes before handling.
MEANWHILE, prep the remaining SALAD ingredients to specifications then whisk the DRESSING ingredients together in a small to medium bowl, adding just 1 teaspoon of the celery salt, and only 1/2 teaspoon of the fresh ground black pepper.
DICE the cooled potatoes into 1 inch cubes; TRANSFER potatoes into a large bowl; SPRINKLE potatoes 1 teaspoon celery salt and 1/4 teaspoon fresh ground black pepper; TOSS well, then add the remaining DRESSING, folding together to combine.
ADD the chopped hard-boiled eggs, diced celery, red onions, olives, pickles, dill and parsley.
FOLD salad well until thoroughly combined.
COVER and refrigerate salad at least 4 hours before serving, to let flavors meld.
GARNISH as desired (NOTE: To lightly dust with paprika to garnish, add a small amount of paprika to a fine-mesh sieve, then tap to dispense an even dusting.].
SERVE and enjoy!
Tortilla and Bean Soup
Category: soups-stews-and-chili
By Margie C.

Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.

Ingredients:
6 cups water
4  skinless, boneless chicken breasts
1  onion, chopped
1 (15 ounce) can kidney beans
1 (15 ounce) can ranch-style beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white hominy
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Directions:
Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces. Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes,   and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 205.2
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 29.6 g
Sugars: 1.8 g
Dietary fiber: 8.6 g
Protein: 16.9 g
Cholesterol: 22.8 mg
Sodium: 1091.2 mg
Tortilla Espanola


Ingredients:
potato, yellow onions, eggs, salt, olive oil

Directions:
In a large, heavy-bottomed (preferably non-stick] pot, heat the olive oil and vegetable oil until hot but not smoking.  Add the potato slices, onion and about ½ teaspoon salt.  Lift and turn the mixture frequently.  The potatoes will soften as they boil in the oil but should not brown.  Cook until the potatoes are soft (not mushy] and are easily cut with a knife.
While the potatoes cook, crack the eggs into a large bowl and beat with ½ teaspoon salt until frothy.
When potatoes are soft, remove the mixture with a slotted spoon to drain the oil and add to the beaten egg.  Gently push down the mixture until it is submerged and let rest 15 minutes.
Before cooking the tortilla in the skillet, make sure that you have a plate that is larger than the skillet!  It may be easier to make 2 smaller tortillas than one large one.  You will also need a lid for the skillet.
In a non-stick (very important to use non-stick!] skillet, heat 1Tablespoon oil (you can use the leftover oil from the pot] until quite hot.  Slide in the egg/potato mixture and push down to fill the skillet.  Shake the pan, lower the heat to medium high and cover with a lid.  Shake the pan to prevent sticking.  When it starts to brown on the bottom (lift gently with fork to check], cover the skillet with a plate and flip the tortilla onto the plate (first flip is best done over the sink].  Slide tortilla back into skillet and cook on the other side in the same manner.  Lower heat to medium and continue to flip 4-5 more times until tortilla is cooked through – 15-20 minutes.
Before serving, I press a paper towel onto both sides to absorb excess oil.  Serve with sliced baguette.
Mojo French Fries
Category: side-dish
By Brooke'smom

The best Mojo recipe I have ever made!

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons paprika
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1  egg
⅓ cup milk
6  potatoes, cut into wedges
¼ cup vegetable oil

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. Whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. Whisk egg with milk together in a separate bowl. Dip potato wedges in the egg mixture, then dredge in the seasoned flour. Arrange coated potato wedges on prepared baking sheet. Drizzle wedges with vegetable oil. Bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. Serve immediately.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 379.8
Fat: 10.8 g
Saturated fat: 2 g
Carbohydrates: 62.4 g
Sugars: 2.5 g
Dietary fiber: 5.9 g
Protein: 9.2 g
Cholesterol: 32.1 mg
Sodium: 420.7 mg
Famous Queso Dip: Stoplight Style


Ingredients:
"green pepper"

Directions:
Combine undrained tomatoes and cheese in microwaveable bowl.
Slice Red, Yellow, and Green peppers and combine with tomatoes and cheese.
Microwave on HIGH for 5 minutes or until Velveeta is melted completely and mixture is blended, stirring after 3 minutes.
Serve warm as a dip with tortilla chips, crackers, or cut-up fresh vegetables.
Texas Tortilla Bake


Ingredients:
hamburger meat, onion, Mexican-style tomatoes, Velveeta cheese, cumin, salt, pepper, tortilla chips, cream cheese, flour tortillas, green chilies, monterey jack cheese

Directions:
Placed crushed chips in a greased 9X13 baking dish.
Cook, crumble, and drain hamburger and onion.
Add next 6 ingredients and stir, cooking til bubbly.
Spread 3 oz. cream cheese over half side of flour tortilla and then sprinkle a can of chopped green chilis over the cream cheese (can use more cream cheese if desired] Fold tortilla in half.
Spoon 2/3 of beef mixture over crushed chips.
Lay folded tortillas over meat mixture down center. Spoon rest of meat down center of tortillas.
Bake at 350 for 20 minutes.
Remove from oven, sprinkle 1 cup shredded Monterey jack cheese over top and bake for 5 more minutes.
Sweet Potato Rolls


Ingredients:
sweet potato, active dry yeast, salt, sugar, butter, milk, bread flour

Directions:
Peel potato and dice into a sauce pan, add enough water to cover and cook until tender, drain reserving 1/4 cup of the potato water.
Cool the potato water to lukewarm and dissolve yeast in it.
Mash potato and beat in salt, sugar and butter vigorously.
Heat milk until a film shines on top, skim and add to potato mixture. When the right temperature has been reached whisk in the dissolved yeast.
Stir in flour 1 cup at a time until kneading consistency is reached, lift onto a floured board and knead until smooth and elastic, adding flour as necessary. Place in a greased bowl and cover with a tea towel, let rise in a warm place until doubled in size.
Punch down dough, pinch off pieces slightly larger than a golf ball and place in greased muffin pan, let rise until doubled.
Bake in a preheated oven at 425°F for 13 to 15 minutes or until done (ovens vary], remove to a wire rack to cool.