xiaoxl/recipe_data huggingface dataset:
Slammin' Salmon
Category: world-cuisine
By Aytom

An amazing culinary delight. Hands down the greatest grilled salmon ever. Easy and delicious.

Ingredients:
¼ cup balsamic vinegar
¼ cup lemon juice
¼ cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 ½ teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
¼ cup chopped green onions
1 teaspoon sesame oil
½ cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets

Directions:
Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined. Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours. Prepare an outdoor grill for medium-high heat. Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

Prep time: 10 mins
Cook time: 8 mins
Total time: 2 hrs 18 mins
Yields: 4 servings

Calories: 663.5
Fat: 50.4 g
Saturated fat: 9.2 g
Carbohydrates: 11.2 g
Sugars: 6.5 g
Dietary fiber: 1.1 g
Protein: 40.9 g
Cholesterol: 111.7 mg
Sodium: 1598.7 mg
Grilled Steak, Pineapple and Avocado Salad


Ingredients:
pineapple, avocados, kosher salt, fresh ground black pepper, olive oil

Directions:
Season steak with 1 teaspoons salt and 1 teaspoons pepper. Let sit at room temperature at least 1 hour.
Meanwhile, purée 1 pineapple round, 1/2 teaspoons salt, and 2 tablespoons water in a blender until smooth. Add 3 tablespoons oil and blend until smooth; set aside.
Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8–10 minutes for medium-rare (pineapple may take longer to cook than steak]. Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.
Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.
Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.
Beer Sausage
Category: soups-stews-and-chili
By Vanessa Lenore

A dish of either German or possibly Polish origin, made special by my mother, grandmother, her mother before her, etc.  The men will love this one, too, and the beer broth is nothing short of amazing.  I like to use whatever is in the fridge. Ales, lagers, and wheat brews work best.  Did I mention this is an incredibly easy, one-pot dish that kids love? Hope you like it!

Ingredients:
1 (12 fluid ounce) can or bottle beer
4  red potatoes, quartered
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 (8 ounce) package baby carrots
½  yellow onion, chopped
1 pound smoked kielbasa sausage, cut into 1-inch slices
1 small head cabbage, quartered

Directions:
Pour the beer into a large pot, and bring to a boil over medium heat. Layer the potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over the potatoes. Layer the baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more of the Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until the vegetables are tender, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 492.2
Fat: 31.3 g
Saturated fat: 10.6 g
Carbohydrates: 30.2 g
Sugars: 11.8 g
Dietary fiber: 7.4 g
Protein: 18 g
Cholesterol: 74.9 mg
Sodium: 1108.9 mg
Barbecue Seasoning


Ingredients:
paprika, garlic powder, parsley flakes, sugar, cinnamon, ground ginger, salt, pepper

Directions:
Measure all ingredients into a bowl and stir to combine. Spoon into a small jar or Ziploc bag. Makes 3/4 cup.
To use: rub on beef, lamb or poultry. Let stand for at least 30 minutes before cooking. Best if rubbed on meat 4 hours prior to grilling or baking.
Spicy Chicken Supreme


Ingredients:
whole chicken, Rotel tomatoes & chilies, salsa, milk, water, Wondra Flour, spaghetti

Directions:
Place cream of chicken soup, tomatoes, salsa, milk and water in rice  cooker.
Stir to combine. Add chicken. Set to "Cook.".
Check after about 30-45 minutes. If chicken seems done, take out and debone.
Thicken sauce with Wondra. Add chicken back to cooker. Set on "Cook" again.
Meanwhile, cook spaghetti. Chicken will be done by the time spaghetti is cooked.
Serve with crusty bread and a salad.
NOTE:
This recipe could also be started the day before using so you can remove the chicken and cool it overnight; and by refrigerating the liquids overnight you can remove the layer of solidified fat.
Just bring the liquid and de-boned chicken up to a boil in the ricecooker and continue with the rest of it.
Freeze-and-Reheat Breakfast Burritos
Category: breakfast-and-brunch
By fabeveryday

This recipe for hearty breakfast burritos is intended to be made in a large batch so that individual burritos can be frozen and reheated as needed. Making these in advance and freezing is a big time-saver for busy mornings!

Ingredients:
1 (12 ounce) package bacon
10 large eggs
3 tablespoons milk
¼ teaspoon salt
3 tablespoons vegetable oil
4 cups frozen hash brown potatoes with peppers and onion (such as Ore-Ida® Potatoes O'Brien®)
½ teaspoon garlic salt
¼ teaspoon ground black pepper
10 large flour tortillas
1 ½ cups shredded Cheddar cheese
1 cup salsa, or to taste

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm. Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl. Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool. Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first. Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat. Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

Prep time: 30 mins
Cook time: 24 mins
Total time: 54 mins
Yields: 10 burritos

Calories: 545.7
Fat: 29.5 g
Saturated fat: 10.4 g
Carbohydrates: 54.8 g
Sugars: 3 g
Dietary fiber: 3.8 g
Protein: 23.1 g
Cholesterol: 216.5 mg
Sodium: 1268.6 mg
Mushroom and Arugula Salad


Ingredients:
mushrooms, parmesan cheese, pesto sauce, couscous, chicken breast, arugula

Directions:
suatee mushrooms.
cook couscous according to instructions on the box/bag.
mix arugula, parmesan, mushrooms, pesto together. Add cooked chicken if you like.
Gourmet Chocolate Sauce


Ingredients:
sugar, flour, water, salt, vanilla

Directions:
Combine everything except the flour in a small saucepan stir and let boil for about 5 minutes over a medium/low heat.
Stir constantly and never leave alone.
Stir in flour and let boil for another 1-2 minutes.
Let cool.
Stir well before using to ensure a smooth consistency.
Quick & Easy Apricot and Nut Truffles


Ingredients:
sweetened condensed milk, butter, hazelnuts, dates, dark chocolate

Directions:
Combine Sweetened Condensed Milk and butter in a sauce pan, cook over low heat for 10 minutes or until the mixture is light golden in color. Remove from heat.
Add nuts, dates, apricots and coconut to the cream mixture then mix thoroughly. Once the mixture cools, shape it into small equal size balls. Chill the balls in the freezer.
Dip the chilled truffles in the melted chocolate and place them on a tray that is lined with waxed paper. Refrigerate the truffles until firm.
Optional: Decorate with swirl patterns using melted white chocolate piped on with a fine nozzle or using a folded paper cone.
Store the truffles in a plastic container in layers separated by wax paper in the refrigerator.
Ground Beef Taco Filling


Ingredients:
ground beef, garlic clove, chili powder, oregano, ground cumin, salt, cinnamon, tomato paste, beef broth

Directions:
Coat a large skillet with spray oil.
Add ground beef to skillet along with garlic.
Cook over medium heat until browned - about 10 minutes.
Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
Add tomato paste and beef broth.
Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
Serve with your favorite taco toppings.
Chicken Sausage Gnocchi Skillet
Category: main-dish
By Dave Niezabitowski Sr.

A light-tasting dish with mild flavors that is quick to prepare as long as you prep the gnocchi in advance.

Ingredients:
8 ounces ricotta cheese gnocchi
2 cups broccoli florets
1 teaspoon butter
2 tablespoons diced onion, divided
1 tablespoon minced garlic, divided
2  chicken sausage links (such as Aidells®), sliced
½ cup butter
2 teaspoons all-purpose flour
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Drain and keep warm. Melt 1 teaspoon butter in a large skillet over medium heat. Add 1 tablespoon onion and 1 teaspoon garlic; cook and stir until fragrant, about 2 minutes. Add sausage; cook and stir until browned, about 5 minutes. Stir in broccoli. Melt 1/2 cup butter in another skillet. Add remaining 1 tablespoon onion, 2 teaspoons garlic, and flour; cook and stir until lightly browned, 2 to 3 minutes. Stir in gnocchi. Combine sausage mixture and gnocchi mixture; season with salt and pepper.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 430.5
Fat: 36.1 g
Saturated fat: 19.4 g
Carbohydrates: 11.7 g
Sugars: 2 g
Dietary fiber: 1.5 g
Protein: 15.3 g
Cholesterol: 138.4 mg
Sodium: 857.4 mg
Bean "risotto" With Green Peas


Ingredients:
white beans, frozen green peas, onion, parmesan cheese, cream cheese, fresh chives, white wine

Directions:
Chop up the onion and fry it in a bit of olive oil or butter in a large saucepan.
After a few minutes, when the onion has turned slightly translucent, throw in the sugar snaps (rinse them off with water first].
Add the frozen peas and fry everything for a few minutes more (remember to stir occasionally].
When the peas have thawed go ahead and add the white beans and a dash of white wine (I used approximately 1 dl] and let everything simmer for 3-5 minutes until most of the wine has evaporated.
Grate the parmesan and add it, along with the cream cheese, into the mix (you can use less of both the cream cheese and parmesan for a lighter, healthier version].
Add salt and pepper to taste and garnish with freshly chopped chives.
Enjoy!
Kelly's Broccoli Salad


Ingredients:
broccoli, bacon, red onion, salt, Miracle Whip, granulated sugar, apple cider vinegar

Directions:
Chop broccoli florets into small bite-size pieces and place into a large bowl.
Add chopped onion to bowl.
Fry bacon to a crisp state, drain, cool and crumble into bowl on top of vegetable mix.
DO NOT MIX IN!
Cover and refrigerate until ready to serve.
In another bowl, combine miracle whip, salt, vinegar, and sugar.
Mix well, cover, and refrigerate also.
When ready to serve, mix dressing thoroughly throughout broccoli mix and serve.
Enjoy!
Lemon & Mixed Berry Souffle Pudding (Low Cal/Sugar/Fat)


Ingredients:
mixed berries, eggs, Splenda sugar substitute, skim milk, self-raising flour, lemon juice, lemon rind, water

Directions:
Preheat oven to 180°C
Spray 4 1-cup gratin dishes or 3 1-cup souffle dishes with cooking spray/Pam.
Using an electric mixer, beat egg-yolks & half the Splenda together until thick & creamy.
Stir in skim milk, flour, lemon juice, apple sauce & (optional] rind.
In another bowl, beat egg whites until soft peaks form.
Gradually add other half of Splenda, continually beating until mixture is thick & glossy.
Carefully fold egg-yolk lemon mixture through egg whites with a wooden spoon. Do not overmix -you want to keep this light & fluffy.
Scatter mixed berries evenly between the dishes & top with equal amounts of the prepared mixture.
Place dishes in a large baking pan & add enough just-boiled water to come halfway up sides of the dishes.
Bake 35-40 minutes or until puddings are lightly browned & firm to touch.
Marbled Chocolate Cake


Ingredients:
butter, eggs, self-rising flour, cocoa powder, orange, zest of

Directions:
Preheat oven at 350 degrees.
Lightly grease a ovenproof 10-inch ring mold.
In a bowl, mix together the butter and sugar until creamy.
Add the beaten eggs, one a time, whisking well after adding each.
Using a meal spoon, fold in the flour into the creamed mixture carefully.
Then, place half of the flour mixture into a separated bowl.
Fold in cocoa into one bowl and half of the orange juice, then mix gently.
Fold in the rest of the orange juice, and orange rind into the other bowl, and mix gently.
Place spoonfuls of each of the mixtures into the mold, then drag a skewer through the mixture to create that marbled effect.
Bake for 30-45 minutes until the cake has risen and a skewer inserted in the middle comes out clean.
Texas Hash


Ingredients:
ground beef, green bell pepper, tomatoes, beef bouillon cube, raw rice

Directions:
Brown ground beef in large skillet., Drain., Add green pepper, onion flakes, tomatoes, bouillon, and rice., Break up tomatoes if using whole., Cover and cook over low heat until rice is done and mixture is thick., May have to add water and more bouillon to taste.
Apple Pecan Salad With Cranberry Vinaigrette


Ingredients:
pecans, maple syrup, cinnamon, fresh cranberries, golden raisin, red onion, brown sugar, Dijon mustard, extra virgin olive oil, fuji apple, fresh lemon juice, water

Directions:
Preheat the oven to 350 degrees F.
Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture] and 1/8 teaspoons cinnamon.
Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
Gradually whisk in olive oil, and season with salt and pepper.
Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
Sprinkle with pecans, and serve.
Fresh Mozzarella and Walnut Green Salad


Ingredients:
asparagus spears, mushrooms, red onion, fresh mozzarella balls, walnuts, extra virgin olive oil, honey, maple syrup

Directions:
Boil water in a small pan, place asparagus pieces to cook for a few minutes (Do not overcook].
Immerse the cooked asparagus in ice water to stop cooking.
Place salad greens on a large serving plate.
Top with the cooked asparagus, all the remaining vegetables, mozzarella balls and walnuts.
Mix olive oil, vinegar, honey or maple syrup, salt and pepper in a small bowl to make dressing.
Infuse love and drizzle the dressing right before serving.
Date and Ginger Oat Cookies


Ingredients:
plain flour, oatmeal, coconut, sugar, dates, ground ginger, butter, golden syrup, water

Directions:
Sift flour into bowl, stir in oats,coconut, sugar, dates and ginger.
Combine butter, golden syrup and water in pan, stir over low heat until butter is melted.
Stir butter mixture into flour mixture.
Roll into balls (1 tablespoon], place on prepared cookie trays, flattening slightly, allow room for spreading between each cookie.
Bake in moderately hot oven for about 12 minutes or until lightly browned, cool on trays.
The Best Sweet and Sour Meatballs
Category: appetizers-and-snacks
By KIMMY D

An easy, delicious recipe made with ingredients you always have around the  house! A definite winner! Wonderful served with rice!

Ingredients:
1 pound ground beef
1  egg
¼ cup dry bread crumbs
1  onion, diced
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 ½ cups water
¼ cup distilled white vinegar
3 tablespoons soy sauce

Directions:
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls. In a large skillet over medium heat, gently brown the meatballs and set aside. In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 4 servings

Calories: 516.3
Fat: 16.8 g
Saturated fat: 6.4 g
Carbohydrates: 67.1 g
Sugars: 55.4 g
Dietary fiber: 0.9 g
Protein: 24.5 g
Cholesterol: 122.4 mg
Sodium: 815 mg
Nate's $100 Fish Stew


Ingredients:
olive oil, fennel bulb, onion, shallots, salt, garlic cloves, crushed red pepper flakes, tomato paste, diced fire-roasted tomatoes, dry white wine, bay leaf, mussels, large shrimp, lump crabmeat, parmesan cheese

Directions:
Heat the oil in a very large pot over medium heat.
Add the fennel, onion, shallots, and salt and saute until the vegetables are translucent, about 10 minutes.
Add the garlic, and 3/4 teaspoon of red pepper flakes, and saute 2 minutes.
Stir in tomato paste.
Add tomatoes with their juices, wine, fish stock, and bay leaf.  Bring to a simmer.  Reduce the heat to medium-low.  Cover and simmer until the flavors blend and the bitterness of the tomatoes dissipates, about 60 minutes.
Add the mussels to the cooking liquid.
Cover and cook until the mussels begin to open.
Add the shrimp, crab, and fish.  Simmer gently until the fish and shrimp are just cooked through, stirring gently, about 5 minutes.
Discard the mussels that do not open.
Season the soup to taste with more salt and red pepper flakes.
Ladle the soup into bowls, sprinkle freshly grated parmesan cheese over the top, and serve with garlic bread for dipping.
Chickpea Burgers


Ingredients:
potato, chickpeas, onion, garlic clove, dried oregano, fresh parsley, fresh coriander, egg, flour, olive oil, lemon slices, lime slice

Directions:
Peel and mash the boiled potato with the chickpeas., Combine with onion, garlic, oregano, parsley, coriander, salt and pepper., Add the egg and mix well., Shape into burgers and dust with flour., Fry in olive oil until nicely brown on both sides., Serve with lemon or lime slices.
Hot Cream Cheese-Corn Casserole
Category: side-dish
By Richard

This cream cheese-corn casserole is a Thanksgiving classic at our house. Since we like it spicy, I add jalapeno peppers.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 stick butter
1 cup milk
4 tablespoons all-purpose flour
3 (15.25 ounce) cans whole kernel corn, drained
3  canned jalapeno peppers, chopped, or to taste
salt to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish. Combine cream cheese and butter in a microwave-safe bowl and heat until melted, 1 to 2 minutes. Pour into a large skillet and add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes. Combine corn and jalapeno peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish. Bake in the preheated oven until lightly browned, about  30 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 12 servings

Calories: 305.7
Fat: 22.2 g
Saturated fat: 13.5 g
Carbohydrates: 24.3 g
Sugars: 4.4 g
Dietary fiber: 2.2 g
Protein: 6.7 g
Cholesterol: 63 mg
Sodium: 596.3 mg
Wasabi Mary


Ingredients:
tomato juice, Tabasco sauce, wasabi, lime, juice of

Directions:
Serve on the rocks., Stuffed olives and celery garnish.
Herb-Balsamic Sauce


Ingredients:
brown sugar, dried sage, dried rosemary, pepper, salt

Directions:
Combine all ingredients in a small sauce pan; bring to a boil.
Reduce heat and simmer 3 minutes, stirring constantly.
Strain mixture through a sieve into a bowl; discard solids.  Serve hot.
Buttertart Squares


Ingredients:
butter, flour, brown sugar, eggs, brown sugar, oatmeal, salt, vanilla, walnuts, raisins

Directions:
Crust: Cut butter into flour until crumbly., Press into 9x9" buttered pan., Bake at 350F for 15 minutes., Filling: Mix filling ingredients., Pour over partially baked crust and return to oven for 20 minutes., Cool before cutting.
Chicken Pepperoni
Category: meat-and-poultry
By Laura Bildner Roberson-Jones

Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta.

Ingredients:
8  skinless, boneless chicken breasts
1 cup bread crumbs
1 teaspoon dried oregano
½ teaspoon garlic salt
salt and ground black pepper to taste
6 tablespoons olive oil, divided
2 (14 ounce) cans diced tomatoes
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
6 ounces sliced pepperoni
3 cups shredded mozzarella cheese

Directions:
Preheat oven to 325 degrees F (165 degrees C). Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness. Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated. Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish. Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish. Cover tomato sauce with pepperoni and mozzarella cheese. Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 1 hr 2 mins
Total time: 1 hr 22 mins
Yields: 8 servings

Calories: 495.2
Fat: 29.2 g
Saturated fat: 9.6 g
Carbohydrates: 15.6 g
Sugars: 4.8 g
Dietary fiber: 1.6 g
Protein: 39.8 g
Cholesterol: 107.7 mg
Sodium: 1290.8 mg