xiaoxl/recipe_data huggingface dataset:
Meat Pie with Phyllo Dough


Ingredients:
lean ground beef, phyllo dough, tomato paste, olive oil-flavored Pam, olive oil, onion, garlic, feta cheese, cinnamon, allspice

Directions:
In a pan, heat the garlic with half of the olive oil.
Add in the ground meat and small onion.
When the meat is almost cooked through add in the tomato paste.
Add in the salt, pepper, cinnamon and all spice to your taste.
When cooked completely through, remove from heat and set aside in a bowl.
Preheat the oven to 375F degrees.
In a large lasagna size glass pan, spray the bottom of the pan with Pam.
Add one sheet of the Phyllo dough.
Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
You can let it go over the sides if the pan is too small for the sheet.
Once you have the 5 sheets, add the meat to the sheets and spread evenly.
Add the feta cheese evenly on top of the meat mixture.
Make sure it is crumbled small.
You do not want large chunks in one spot.
Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
You do not have to do this, I just like the extra taste.
I also folded over the overlay to make it seal somewhat.
Cook for about 15-17 minutes or until it is lightly golden on the top.
Colcannon Stuffed Shamrock Ravioli


Ingredients:
all-purpose flour, olive oil, water, salt, fresh parsley leaves, potatoes, cabbage, kale, salt, white pepper powder, sun-dried tomatoes, garlic, saffron thread, olive oil

Directions:
Make the pasta dough.
Blanch the spinach leaves and parsley in boiling water for 2 minutes or until wilted.
Puree the blanched spinach and parsley in a food processor. Set aside.
Whisk together salt and gluten-free flour.
Make a well in the center of the flour mixture.
Add oil, water, and spinach puree. Mix until fully incorporated.
Knead the dough for about 5 minutes or until elastic.
Rest the dough for about 30 minutes.
Make the pasta oil.
In a saucepan over low heat, combine olive oil, sun-dried tomatoes, garlic, and saffron threads.
Allow the ingredients to infuse into the oil. About 2-3 minutes.
Make the Colcannon Filling.
Boil the potatoes and cabbage until fork tender. About 15 minutes.
Drain and puree in a food processor until smooth.
Season with salt and pepper.
Finish the Ravioli.
Roll out the dough until about 1/8” thick. You may use a rolling pin or pasta roller.
Cut the flattened dough into shape using a shamrock cookie cutter.
Spoon in about 10 grams of the prepared colcannon into each pre-cut piece of dough.
Brush the edges with a light flour slurry.
Top each filled piece with another dough cutout. Press lightly on the sides to seal.
Bring a pot of salted water to a boil.
Boil assembled ravioli for about 4 minutes.
Drain.
Toss in the prepared pasta oil.
Gujarati Kadhi
Category: world-cuisine
By SUSMITA

I love gujarati style kadhi. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking. This kadhi is great to eat with plain rice or khichdi.

Ingredients:
4 cups water
2 cups plain yogurt
2 tablespoons chickpea flour (besan)
4  green chile peppers, halved lengthwise
1 tablespoon minced fresh ginger root
1 tablespoon white sugar, or to taste
½ teaspoon ground turmeric
salt to taste
1 tablespoon vegetable oil
1 tablespoon ghee
2  dried red chile peppers, broken into pieces
1 sprig fresh curry leaves
½ teaspoon cumin seeds
½ teaspoon mustard seed
1 pinch asafoetida powder
¼ cup chopped cilantro leaves

Directions:
Mix the water, yogurt, and chickpea flour together in a large saucepan until smooth; add the green chile peppers, ginger, sugar, turmeric, and salt. Bring the mixture to a boil and then immediately reduce heat to low; cook on low 5 to 10 minutes. Heat the oil and ghee together in a small skillet over medium heat; fry the dried red chile peppers, curry leaves, cumin seeds, mustard seed, and asafetida powder in the the mixture until the seeds splutter. Stir the mixture into the saucepan with the cilantro. Serve hot.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 184.6
Fat: 9.1 g
Saturated fat: 3.8 g
Carbohydrates: 18.9 g
Sugars: 14.1 g
Dietary fiber: 1.3 g
Protein: 8.4 g
Cholesterol: 15.5 mg
Sodium: 100.2 mg
Creole Lima Beans


Ingredients:
dried large lima beans, butter, onion, fresh garlic, fresh tomato, sugar, Rotel Tomatoes, smoked sausage, kielbasa

Directions:
"Soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic. Saute for 10 minutes. Add fresh tomato and sugar. Saute for 5 minutes. Add Rotels, beans, sausage and enough water to cover beans by one inch. Cook 2 hours or until tender. Add salt and pepper. Serve over rice."
Super Easy Doughnuts
Category: bread
By STEPHY800

Really quick and easy donuts made from ingredients you probably already have.  My 3 year old loves these because he can have them whenever he wants. There's hardly any waiting time. Use any topping you want. Our favorite is powdered sugar!

Ingredients:
2 tablespoons white vinegar
⅜ cup milk
2 tablespoons shortening
½ cup white sugar
1  egg
½ teaspoon vanilla extract
2 cups sifted all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 quart oil for deep frying
½ cup confectioners' sugar for dusting

Directions:
Stir the vinegar into the milk, and let stand for a few minutes until thick. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. Dust with confectioners' sugar while they are still warm, and serve immediately.

Prep time: 14 mins
Cook time: 2 mins
Total time: 16 mins
Yields: 18 doughnuts

Calories: 148.3
Fat: 6.8 g
Saturated fat: 1.1 g
Carbohydrates: 19.9 g
Sugars: 9.3 g
Dietary fiber: 0.4 g
Protein: 2 g
Cholesterol: 10.7 mg
Sodium: 73.6 mg
Glazed Pear Muffins ( Weight Watchers)


Ingredients:
pears, cinnamon, sugar, fresh lemon juice, sour cream, egg, vanilla extract, skim milk, all-purpose flour, salt, baking soda, baking powder, powdered sugar, ground ginger, vanilla extract, warm water

Directions:
Preheat oven to 375' and spray a muffin pan with a cooking spray.
Core and chop the pears into tiny bite size pieces and place into a bowl.
Add cinnamon, sugar and lemon juice to the bowl of pears. Stir and set aside.
In a small bowl, whisk together sour cream,  egg,  1 teaspoons vanilla extract and  milk. Set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well in center of the flour mixture and pour in the sour cream mixture and the fruit mixture, by adding in, in small batches. Mix until barely blended. Do not over beat!
Drop by Tablespoons into  prepared muffin tins. Fill 3/4 full.
Bake for 30 to 35 minutes.
Remove from oven and cool 5 minutes in the pan.
Remove muffins from the tin and let cool completey before glazing the muffins.
While they are cooling you can go ahead and make the glaze.
In a bowl mix together powered sugar, ginger,.
vanilla extract and water.
Add another tsp of water if the glaze is to think.
Spread a thin layer of glaze over each cooled muffin.
Strawberry Yogurt Crunch


Ingredients:
butter, brown sugar, all-purpose flour, cinnamon, baking soda, quick-cooking oats, yogurt

Directions:
In a large mixing bowl, cream butter and brown sugar.
Combine the flour, cinnamon and baking soda; gradually add to creamed mixture.
Stir in the oats and chopped nuts.
Remove 1 cup for topping.
Press remaining oat mixture into an ungreased 13-in. x 9-in. x 2-in. baking dish.
Bake at 350 for 12-13 minutes or until light brown.
Let cool.
In a large bowl, fold whipped topping into yogurt.
Spread over crust.
Sprinkle with reserved oat mixture.
Cover and refrigerate for 4 hours or overnight.
Creamy Tarragon Chicken


Ingredients:
butter, boneless skinless chicken breasts, chicken broth, cream cheese, tarragon, salt, pepper

Directions:
Melt the butter in a large frying pan over medium heat. Add chicken and cook till golden. Remove to a plate.
Add the chicken broth to the frying pan, along with the cream cheese.  Stir till melted and smooth.
Return chicken to pan and sprinkle with tarragon, salt and pepper to taste.
Reduce heat to medium low and let simmer about 8 minutes, stirring and turning chicken.
BELUGa BLACK LENTIL SALAD


Ingredients:
black lentils, butter, curry powder, cayenne pepper, black pepper, low sodium chicken broth, garbanzo beans, roma tomato, green onion, avocado, parsley, pomegranate molasses, olive oil, lemon juice

Directions:
Rinse lentils under cold water and remove any small pebbles; drain. In a 4-quart pot over medium heat, add butter. When melted, add lentils and stir until well coated. Add curry powder, cayenne pepper and freshly ground black pepper; stir to combine. Pour in broth and partially cover; bring to a boil. Reduce heat to medium and cook until lentils are tender about 20 minutes. Remove from heat and transfer into a mixing bowl; cool to room temperature.
.
Meanwhile, make vinaigrette by whisking pomegranate molasses, olive oil and fresh squeezed lemon juice together; set aside.
Add red pepper, tomatoes, green onions and avocado to the salad; gently toss to blend. Pour in vinaigrette and toss to coat. Either leave it at room temperature or chill for 1 hour. Just before serving, sprinkle with fresh chopped parsley. Makes 6 servings.
Spicy Margarita Shrimp Salad


Ingredients:
cilantro, garlic cloves, triple sec, lime juice, cumin, shrimp, olive oil, tomatoes, romaine lettuce, avocado

Directions:
Combine cilantro,garlic,chile,tequila,triple sec, lime juice and cumin in a non-reactive bowl; add shrimp, turn to coat and refrigerate for at least one hour.
Drain shrimp and reserve marinade.
In a small saucepan over high heat, bring reserved marinade to a boil,reduce heat to medium and simmer until reduced by half.
Remove from heat, transfer to a bowl, cool, whisk in olive oil & season with salt and pepper, set aside.
Prepare barbecue grill, (spray with non-stick] grill shrimp  until just pink; about 1 minunte per side, keep warm.
In a large bowl, combine tomato,bell pepper and lettuce, toss with leftover/cooked  marinade/dressing and divide among 4 large plates.
Top the salad with grilled shrimp and top with corn chips and avocado slices.
Pizza Pinwheels


Ingredients:
sausage, parmesan cheese, scallions, red pepper flakes, all-purpose flour, mozzarella cheese

Directions:
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
In the bowl of a food processor, combine pepperoni, sausage, parmesan, scallions, pizza seasoning, red pepper flakes, and salt and pepper to taste. Pulse until mixture is finely chopped and well combined. Transfer to a medium bowl. Add pizza sauce and mix to combine.
On a lightly floured work surface, roll pizza dough to a dimension of 12” x 9”.
Spread pepperoni mixture over dough, leaving a ½-inch border around the edges.
Sprinkle with mozzarella cheese.
Starting with the long end, roll dough into a log. As you spread filling and roll log, dough may stretch to a length of up to 16”.
Cut into 12 pieces and place on prepared baking sheet, spacing rolls 2 inches apart.
Transfer to oven and bake until golden and bubbling, about 20 minutes. Serve.
French Country Chicken Stew (Crock Pot)


Ingredients:
cornstarch, low-sodium instant chicken bouillon granules, onion powder, garlic powder, black pepper, water, onion, carrots, celery ribs, white mushrooms, boneless skinless chicken breasts, dried thyme, black pepper, dry white wine, cornstarch

Directions:
To prepare the soup substitute, combine all ingredients in a medium sized bowl and whisk until smooth.  Make sure there are no lumps of dried milk as those will carry over to the sauce of the stew.  You can omit this step by using a can of creamed soup.
Prepare your crock pot with a light coating of cooking spray.
Mix together the aromatics (onions, celery and carrots] and place as a first layer in the bottom of the crock pot. If you are using mushrooms, layer on top of the aromatics.
Place the chicken breasts on top of the vegetables.  Combine the onion soup mix with the herbs (thyme, pepper and Herbs de Provence] and sprinkle on top of the chicken and vegetables.
Pour soup substitute or canned soup on top.  Cover and cook on high for 3 to 4 hours.  (I found 4 worked for me but appliances vary.]
Blend together the wine and cornstarch.  (If you are using canned soup, 2 tablespoons will do, otherwise use 3 tablespoons.] Stir into the crock pot until well mixed and smooth.  Cook uncovered on high for 15 to 20 minutes.
Serve over rice or noodles.
Grilled Onions
Category: side-dish
By Linda Smith

If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!

Ingredients:
4 large onions
½ cup butter
4 cubes  chicken bouillon

Directions:
Preheat grill for medium heat. Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil. Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

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

Calories: 136.5
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 7.6 g
Sugars: 3.2 g
Dietary fiber: 1.3 g
Protein: 1.3 g
Cholesterol: 30.8 mg
Sodium: 660.7 mg
Strawberry Dressing


Ingredients:
strawberry, sugar, fresh ground pepper

Directions:
Place ingredients in blender., Blend until smooth., Store in a jar in the refrigerator.
Rice Pudding (Made With Coconut Milk)


Ingredients:
arborio rice, water, cinnamon stick, coconut milk, 1% low-fat milk, vanilla, brown sugar, fresh lemon rind

Directions:
Place rice and cinnamon stick in a pot and cover with water.  Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
Remove cinnamon stick.
Add coconut milk, milk (if using], vanilla and brown sugar.  Simmer 15 minutes.
Add lemon rind and simmer until almost all liquid is absorbed.
(Make sure there is still some of the creamy liquid otherwise it will become more cake-like.].
Serve with cinnamon, or mango slices and vanilla ice cream.
Butter Bean Hummus


Ingredients:
dried butter beans, garlic cloves, tahini, kosher salt, black pepper, cayenne, olive oil, lemon juice

Directions:
Soak the beans overnight in plenty of water.
Drain and discard the soaking water.
Put the beans in a pot and cover with cold fresh water.
Bring to a boil and then simmer, partially covered, until they are very tender but not mushy.
Remove from heat and drain, reserving the cooking liquid.
Put the beans in a food processor fitted with a steal blade.
Add garlic, tahini, salt, pepper, and cayenne.
Puree this mixture, and with the motor running, slowly pour in the olive oil and lemon juice.
If the puree is too thick, pour in a little of the reserved cooking liquid until the puree is silky smooth, I use up about one cup of the cooking liquid.
Taste for seasoning and add more salt and cayenne if desired.
7-11 Cherry Slurpee


Ingredients:
sugar, maraschino cherry juice

Directions:
Combine 1 cup of club soda, sugar, cherry powder and the cherry juice in a blender until completely mixed.
Add the crushed ice and process until blended smooth.
Pour cherry mixture into a pitcher and add the remaining club soda.
Stir just to mix then pour into glasses.
Piccolini Pasta With Fresh Veggies


Ingredients:
pasta, olive oil, yellow onion, garlic cloves, red bell peppers, diced tomatoes, tamari, soy sauce, cannellini beans, basil leaves, salt, crushed red pepper flakes

Directions:
Bring a large pot of salted water to a boil for the pasta.
In a LARGE saute pan, heat olive oil over medium heat.
Add onion slices, and cook until translucent, about 3-4 minutes.
Add garlic, mushrooms and italian seasoning and cook another 4-5 minutes, or until mushrooms begin to soften.
Next, stir in the peppers and broccoli and cook for about 10 minutes, or until vegetables turn bright and soften. I usually add a little salt here as well.
Cook pasta in boiling water until al dente, about 7-8 mintues.
When the vegetable are done to your liking, add the diced tomatoes, balsamic, tamari and cannellini beans and simmer until pasta is ready.
Drain pasta and toss with veggies and sauce, garnish with fresh basil and crushed red pepper, if using.
Taco Ring


Ingredients:
lean ground beef, cheddar cheese, water, pitted ripe olives, green bell pepper, salsa, lettuce, onion, sour cream

Directions:
cook ground beef and chopped onion in a large skillet.  Drain excess fat.
Preheat oven to 375 degrees.  In a large bowl combine beef, onion, seasoning mix, cheese, and water.
unroll cresent dough; separate into triangles.  Arrange triangles in a circle on 13" baking stone or pizza pan with wide ends overlapping in center and points of triangles toward outside. There should be a five inch diameter opening in the center.
Scoop meat mixture evenly onto widest end of each triangle.  Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.  (filling will not be completely covered]
Bake 20-25 minutes or until golden brown.
cut off top of bell pepper. Discard top, membranes, and seeds.  Fill pepper with salsa.  Shred lettuce and chop tomato, and slice olives.
Place bell pepper in center of ring; arrange lettuce, tomato, and olives around pepper.
slice ring to serve.
Alberta 4H Pumpkin Harvest Loaf


Ingredients:
butter, sugar, eggs, canned pumpkin, flour, salt, cinnamon, nutmeg, ginger

Directions:
"Cream butter and sugar in bowl. Beat in eggs, one at a time until smooth. Stir in pumpkin. In another bowl, combine just until moistened. Spoon into 9 x 5 x 3 " loaf pan. Bake at 350 for 1 hour until tested done. After 10 minutes cooling time, turn loaf out on to cooling rack. Makes 1 loaf."
Couscous Salad


Ingredients:
water, couscous, chickpeas, zucchini, cucumber, parsley, spinach, lemon juice, chili powder, salt, pepper, sugar, garlic

Directions:
Boil water and first amount of oil, add couscous take off heat put lid on and let sit for about 5 minutes.
Cool Transfer couscous to a large bowl, add chickpeas, zucchini, cucumber, parsley and spinach.
In another bowl mix lemon juice, chili powder, salt, pepper, sugar, garlic and oil.
Pour over salad and mix well.
Refrigerate 2 hours before serving.
Monterey Cheese and Chicken Tortillas


Ingredients:
monterey jack cheese, onion, garlic, butter, tomatoes, oregano, salt, thyme, pepper, flour, corn tortillas, flour tortillas

Directions:
Cube or grate the cheese.
Saute onion and garlice in butter for 5 minutes.
Add tomatoes and spices.  Bring to boil and simmer uncovered 20 minutes.
Blend liquid from mushrooms with flour.  Stir into tomato mixture.
Add mushrooms, olives and chicken.  Cook stirring until thick.
Divide chicken mixture between the 8 tortillas and sprinkle the 1 cup of cheese between them.
Roll and place in dish seam side down and top with the remaining cheese.
Place under broiler until cheese melts.
Serve.
Pasta Salad Ranch Style


Ingredients:
small shell pasta, mayonnaise, milk, frozen baby peas, green onions, tomatoes, black olives

Directions:
Make the Ranch Dressing.(Iuse less milk because I like the dressing on the thick side].
Cook the pasta al dente and cool.
Defrost the peas.
Slice the green onions.
Seed and slice the tomatos.
Slice the Black Olives.
Mix it all together reserving about half of the Ranch. As this salad sets the pasta will absorb some of the dressing and can get a bit dry. Add more dressing as needed.
Natural Floor Cleaner


Ingredients:
vinegar, water

Directions:
Pour Borax, Vinegar & soap into a bucket.  Add water & essential oil (optional].  Clean your floor.
Washing Soda can be used instead of borax (might streak on certain types of flooring].
Essential oil is optional for a nicer scent, but is not necessary as you won't smell it once the floor dries.
Once the floor dries, you will NOT smell the vinegar.
Home soap, Dr. Bronner's or any other natural liquid soap can be used.
Low Fat Chicken Kiev and Chips


Ingredients:
boneless skinless chicken thighs, salsa, light mayonnaise, light margarine, garlic clove, dried herbs, potato

Directions:
Preheat oven to 200 degrees Celcius.
Spray a square of baking foil with the cooking spray, and place the chicken thigh onto it.
Mix together the salsa, mayonnaise, margarine, garlic and herbs to taste, and push into the 'hole' in the piece of chicken where the bone was.
Spray the top of the piece of chicken and bring the foil up to form a parcel.  Place on a baking tray in the oven.
Cut the potato up into chips, and microwave on high for 2-3 minutes (depending on size of chips].
Spray a baking tray with cooking spray, then add chips.  Spray again, and toss the chips to make sure they're evenly covered.  Put in oven with chicken (which should have been in for about 8-10 minutes].
After about 12 minutes, toss the chips again and make sure they're cooking evenly.  After they've been in the oven about 25 minutes, they should be ready (time depends on oven and how crispy you like your chips].
Remove chicken parcel and chips from oven and serve, drizzling juices from the foil over the chicken.
I like to serve it with steamed green beans and grilled mushrooms, but it's personal choice!
Stuffed Lamb Shoulder With Garlic Sauce


Ingredients:
carrot, leek, celery root, celery leaves, fresh parsley, fresh chives, fresh chervil, garlic cloves, garlic, butter, boneless lamb shoulder, canola oil

Directions:
For the stuffing:
In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil.
Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper.
With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.
For the lamb:
Preheat the oven to 350 degrees F.
In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done.
Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm. Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns.