xiaoxl/recipe_data huggingface dataset:
Cauliflower Rice Chopped Salad
Category: fruits-and-vegetables
By Bibi

Frozen riced cauliflower is a healthy convenience item that I like to use. I usually have some in the freezer for all kinds of side dishes. It even works in this easy, fresh, chopped salad, too. Once all your veggies are prepared, toss them in a bowl and stir up the tasty dressing, and you're done! Leave out the maple syrup, if you want to be sugar-free.

Ingredients:
1 (12 ounce) package frozen riced cauliflower, thawed and drained
⅔ cup diced fresh tomato
⅔ cup diced cucumber
½ cup diced carrots
½ cup diced celery
2 tablespoons diced onion
2 tablespoons chopped fresh cilantro  (Optional)
2 tablespoons chopped slivered almonds
1  lime, zested and juiced, divided
4 tablespoons extra virgin olive oil
2 teaspoons real maple syrup  (Optional)
1 teaspoon Dijon mustard
¼ teaspoon minced garlic
salt and ground black pepper to taste
2 teaspoons chopped fresh cilantro, or to taste  (Optional)

Directions:
Combine riced cauliflower, tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest in a large bowl. Stir together lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Pour dressing over salad and toss to combine. Sprinkle with cilantro and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 98.6
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 6.7 g
Sugars: 2.4 g
Dietary fiber: 2 g
Protein: 1.8 g
Sodium: 58.3 mg
Taku Glacier Lodge Salmon Baste


Ingredients:
butter, brown sugar, lemon juice, dry white wine, salmon fillets

Directions:
In a medium saucepan melt butter over medium heat.
Stir in brown sugar until dissolved.
Add lemon juice and wine.
Stir and heat through, about 5 minutes.
Place filets in a well greased grill basket; grill on an uncovered grill directly over medium coals (they used alderwood] for 4-6 minutes per 1/2-inch thickness, or until fish flakes when tested with a fork.
Turn often, basting with each turn.
Berry Breeze


Ingredients:
irish cream, Kahlua

Directions:
"Combine all ingredients and serve on ice."
Chicken Divan Casserole


Ingredients:
boneless chicken breast halves, black pepper, salt, frozen asparagus, curry powder, Hellmann's mayonnaise, lemon juice, cheddar cheese

Directions:
Season chicken with salt and pepper., Heat oil in skillet., Saute' chicken  in oil over medium heat until white., Remove and drain on paper towels., Cook asparagus accordind to directions, drain well., In 1 1/2 quart, place spears on bottom, then top with chicken., Make a sauce with soup, mayonaise, curry and lemon juice., Cover chicken topped asparagus with sauce., Sprinkle with cheese., Bake 375 for 30 minutes.
Mexican Red Quinoa Bowls


Ingredients:
quinoa, garlic cloves, green onion, red bell pepper, corn, canned black beans, oregano, cumin, salsa, water, green onion, black olives, lime wedges

Directions:
Heat the olive oil in a saucepan over medium heat.
Stir in the garlic, red pepper, and green onion and cook until the pepper softens, about 5-7 minutes.
Stir in the quinoa, beans, taco seasoning, oregano, cumin and salsa.
Add water to thin it out if it is too thick/sticky (this depends on if you use a runny salsa or a thick and chunky one].
Taste and season with salt and pepper.
Cook for 2 minutes more to warm up the additional ingredients.
Serve hot in a bowl, topped with black olives, green onion and a lime wedge.
Make sure you tell everyone to squeeze the lime over the quinoa as this really finishes off the dish and boosts the flavors.
Apricot Almond Muesli


Ingredients:
rolled oats, raisins, golden raisin, sunflower seeds, yogurt

Directions:
Combine dry ingredients in large bowl; store in airtight container for up to 6 weeks.
Serve with milk, plain or flavored yogurt, or fruit juice.
Top with fresh fruit, such as peaches, bananas, or strawberries.
Johnny Garlic's Grilled Peppered Steak With Cabernet Balsamic Sa


Ingredients:
tri-tip steak, fresh ground pepper, kosher salt, extra virgin olive oil, red onion, garlic, brown sugar

Directions:
Cut flank or tri-tips steaks into 8-ounce portions and lightly tenderize with mallet.
Dust with fresh-ground black pepper and kosher salt. Press salt and pepper into steak with the palm of hand.
Transfer steaks to a baking dish and place in the refrigerator. Let sit for 4 to 8 hours.
In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized.
Add garlic and cook until garlic begins to turn brown. (Careful not to burn the garlic].
Deglaze with wine and balsamic vinegar.
Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.
Place steaks over a hot grill.
Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes.
When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.
Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created.
Serve with the steaks.
Couscous Salad


Ingredients:
garlic cloves, margarine, water, couscous, salt, fresh parsley, mint leaf, green onions, cherry tomatoes, grape tomatoes, English cucumber, chickpeas, lemon juice, olive oil, ground cumin, feta cheese

Directions:
In a medium pot, boil water with garlic, margarine and salt.  When water is at a rolling boil, add couscous.  Stir a couple times.  Turn off heat and cover the pot. Leave for 10 minutes without opening the lid.
After 10 minutes, give the couscous another stir and let sit, uncovered to cool.
Meanwhile, while the couscous is busy cooling, in a large bowl, combine all the remaining ingredients except for the feta cheese, lemon juice and the oil.
Add the couscous to the bowl.  Mix thoroughly to combine everything.
When everything is combined, you can add the lemon juice and oil and mix again.  Sometimes, I find I may have to add a litlle bit more lemon juice, but that is my preference --
Add feta cheese just prior to serving the salad and mix again.
Gluten-Free Beer Bread
Category: bread
By sdewing

I've made this several times, and it hasn't failed me yet. I have a problem keeping it in the kitchen to make sandwiches with!

Ingredients:
2 ¾ cups gluten-free flour blend
¼ cup buckwheat flour
1 tablespoon white sugar
2 ½ teaspoons xanthan gum
1 teaspoon salt
3  eggs at room temperature
3 tablespoons vegetable oil
2 tablespoons agave nectar
1 teaspoon apple cider vinegar
1 (12 fluid ounce) can or bottle gluten-free beer, at room temperature
2 ¼ teaspoons rapid-rise yeast
2 tablespoons milk, or to taste  (Optional)
1 tablespoon poppy seeds, or to taste  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan. Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl. Beat eggs, vegetable oil, agave nectar, and apple cider vinegar together in a separate large bowl; add flour mixture and beat with an electric mixer until you get a smooth batter. Stir beer and yeast into the batter, increase mixer speed to high and beat batter for 4 minutes; pour into prepared loaf pan. Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover the loaf with oiled wax paper and let rise until doubled in volume, 30 to 60 minutes. Bake in preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 1 9-inch loaf.

Calories: 149.3
Fat: 4.6 g
Saturated fat: 0.8 g
Carbohydrates: 23.4 g
Sugars: 3.7 g
Dietary fiber: 3.7 g
Protein: 4.2 g
Cholesterol: 35 mg
Sodium: 179 mg
Parmesan Popcorn


Ingredients:
butter, onion powder, garlic powder, parmesan cheese

Directions:
Pop popcorn as package directs., Meanwhile, in a small saucepan, combine butter, onion powder and garlic powder., Place over medium heat til butter is melted., As soon as popcorn is done, transfer to a large bowl., Drizzle seasoned butter over popcorn and toss evenly to coat., Immediately sprinkle on parmesan cheese and toss til mixed and melted.
Fudgy Banana Muffins


Ingredients:
all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, bananas, milk, egg, vanilla extract

Directions:
In a mixing bowl, combine the flours, brown sugar, baking powder, baking soda and salt.
In another bowl, combine bananas, milk, egg, oil, and vanilla; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups 1/3 full.
Break each candy bar into 12 pieces; place 2 pieces in each muffin cup.
Top with remaining batter.
Chop remaining candy bar pieces; sprinkle over batter.
Bake at 400 for 15 minutes or until muffins test done.
Cool for 5 minutes before removing from pans to wire racks.
Minted Peas and Wax Beans


Ingredients:
fresh peas, olive oil, unsalted butter, kosher salt, fresh ground black pepper, lemon juice, of fresh mint

Directions:
Bring a large pot of salted water to a boil.
Add the peas and beans and cook until crisp-tender, 3 to 4 minutes.
Drain.
Heat the oil and butter in a large skillet over medium heat.
Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes.
Remove from heat, add the mint, and toss well.
Crunchy Cheesy Fish and Spinach Casserole
Category: seafood
By mstopka

What a great way to combine all food groups into one casserole dish. So yummy, the kids won't even mind eating their veggies. Also a good meal idea for the working mom; it's simple to put together and cooks quickly in the oven. Substitute any mild white fish for the cod if desired.

Ingredients:
cooking spray
1 pound fresh spinach
1 teaspoon garlic salt
1 pound cod, cut into large pieces
1  lemon, zested and juiced
1 tablespoon chopped fresh dill
1 teaspoon sea salt
½ teaspoon cracked black pepper
1 cup shredded sharp Cheddar cheese
¼ cup Italian-seasoned bread crumbs
¼ cup panko bread crumbs

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper. Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil. Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 279.8
Fat: 11.2 g
Saturated fat: 6.2 g
Carbohydrates: 14.7 g
Sugars: 0.9 g
Dietary fiber: 2.9 g
Protein: 32.3 g
Cholesterol: 78.5 mg
Sodium: 1361.6 mg
Peruvian Yellow Pepper Sauce


Ingredients:
yellow bell pepper, scallions, garlic cloves, olive oil, distilled white vinegar, fresh lime juice, ground cumin, ground turmeric, ground cayenne pepper

Directions:
Preheat grill to high.
Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
Transfer to a plate and let cool.
Scrape off the burnt skin.  It's okay if you don't get all of it.
Stem and seed the pepper, and cut into 1" pieces.
Place pieces in a food processor or blender.
Add all remaining ingredients.
Puree to a smooth paste.
You should be able to pour the sauce.  If it is too thick to pour, mix in a little water.
Serve at room temperature.
Can be stored, covered and refrigerated, for up to 1 week.
Indian Chicken Tikka Masala
Category: world-cuisine
By Keri

This Indian chicken tikka masala is an easy but flavorful version of everyone's favorite mild-medium curry! Serve with naan bread and mango chutney. Garnish with additional cilantro leaves.

Ingredients:
1 (14.5 ounce) can chopped tomatoes
4 tablespoons plain yogurt
2 cloves garlic, roughly chopped
1 (1 inch) piece ginger, coarsely chopped
2 tablespoons vegetable oil
1  onion, chopped
2 tablespoons masala curry paste
4  skinless, boneless chicken breasts, cut into 1-inch pieces
salt and freshly ground black pepper to taste
¼ cup water
1 tablespoon all-purpose flour
3 tablespoons chopped fresh cilantro

Directions:
Combine tomatoes, yogurt, garlic, and ginger in a blender and process until smooth. Heat oil in a large frying pan over medium heat. Add onion and fry until soft, 3 to 4 minutes, stirring constantly. Stir in curry paste and fry until fragrant, 1 minute more, stirring once or twice. Add the tomato mixture and chicken to the pan and mix together. Season with salt and pepper. Remove pan from heat. Mix water and flour together in a bowl. Stir into the chicken mixture in the frying pan. Return pan to the heat and bring to a boil, stirring constantly, about 5 minutes. Reduce heat to low, cover, and cook until thickened, about 15 minutes more. Sprinkle with cilantro and serve immediately.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 251.6
Fat: 10 g
Saturated fat: 2 g
Carbohydrates: 13.8 g
Sugars: 6.5 g
Dietary fiber: 2.2 g
Protein: 26.2 g
Cholesterol: 65.5 mg
Sodium: 399.1 mg
Air Fryer Roasted Garlic
Category: side-dish
By Yoly

Roasted garlic adds so much flavor to all dishes. Now it's super easy to make in an air fryer. Once roasted, the cloves easily pop out of their paper casings and are soft as butter. Try spreading on crusty bread or crackers, or use for garlic toast.

Ingredients:
1 head garlic
aluminum foil
1 teaspoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat the air fryer to 380 degrees F (190 degrees C). Cut the top off the head of garlic and place on a square piece of aluminum foil. Bring the foil up and around garlic. Pour olive oil on top and season with salt and pepper. Close ends of foil over garlic, creating a pouch. Air fry until garlic is soft, 16 to 20 minutes. Open the foil pouch very carefully, as hot steam will escape.

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

Calories: 31.7
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 4.7 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Sodium: 147.8 mg
Cookie Dough Brownies


Ingredients:
sugar, flour, salt, eggs, walnuts, butter, brown sugar, sugar, milk, vanilla, flour, chocolate chips, shortening

Directions:
Mix all ingredients for the brownies in the kitchen-aid, Spread batter into 13 inch pan, Bake at 350 degrees for 30 minutes., Cool completely., in a separate bowl mix ingredients for cookie dough filling with a fork, spread filling over cooled brownies., melt ingredients for the glaze in a sauce pan over medium heat until smooth., spread glaze on top of brownie filling., enjoy!
Cranberry Turkey Bagel


Ingredients:
cream cheese, whole wheat bagel, red onion, whole berry cranberry sauce

Directions:
Place Cream Cheese evenly onto cut Sides of Bagel Slices., Place Onion Slice, Turkey on one Bagel Half., Top with Cranberry Sauce, and remaining Bagel Half., Enjoy.
Tunisian Chicken


Ingredients:
red onion, boneless skinless chicken breasts, garlic cloves, ground cumin, ground cinnamon, cayenne pepper, cardamom pods, chicken broth, all-purpose flour, dried oregano, chopped tomatoes

Directions:
Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
Cover and simmer gently for 20 minutes.
Season to taste and serve.
Grilled Cheese and Tomato Sandwiches
Category: trusted-brands-recipes-and-tips
By Country Crock®

Grilled Cheese and Tomato Sandwiches are so easy and delicious, perfect for that lunchtime fix. Perfectly melted cheese surrounding a juicy tomato inside with toasted whole grain bread outside, make this sandwich the ultimate comfort food.

Ingredients:
4 slices whole grain bread
1 tablespoon Country Crock® Spread
1 medium tomato, sliced
4 ounces sliced Cheddar cheese

Directions:
Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice. Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up. Cook until lightly browned on one side. Flip over and cook until cheese is melted.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 sandwiches

Calories: 377.4
Fat: 21.1 g
Saturated fat: 12.4 g
Carbohydrates: 25.7 g
Sugars: 5.2 g
Dietary fiber: 4.6 g
Protein: 21.6 g
Cholesterol: 59.5 mg
Sodium: 573.6 mg
Hot Salad Cheese Sandwiches


Ingredients:
cheddar cheese, cucumber, onion, sour cream, plain yogurt, pepper, chili powder, tomatoes, dill pickles, paprika

Directions:
Combine cheese, cucumber, onion, sour cream and seasonings.
Toast bread lightly and place each slice of bread on a paper plate.
Arrange a tomato slice and 2 pickle slices on each slice of bread.
Divide the cheese mixture over the 4 slices and sprinkle with paprika.
Cook each sandwich separately in a microwave, at HIGH for 2 to 3 minutes, or until the cheese melts and the mixture is thoroughly heated.
Serve immediately with a tall glass of fruit juice!
Bob's Stuffed Banana Peppers
Category: world-cuisine
By LISAPAV

This is an awesome recipe for banana peppers stuffed with an Italian sausage mixture and baked in a delicious tomato sauce. We get requests to make them for the guys my husband works with all the time.

Ingredients:
8  banana peppers
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1  egg
1 teaspoon Worcestershire sauce
½ cup grated Parmesan cheese
1 pound hot Italian sausage
1 pound mild Italian sausage
1 ½ cups bread crumbs

Directions:
Cut off tops of peppers, and remove ribs and seeds. Chop edible portions of tops; set aside. Bring a large pot of salted water to a boil. Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes. Drain and set aside. Heat butter in a medium skillet. Saute reserved chopped pepper, onion and celery until tender, 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce and garlic. Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Simmer uncovered for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Meanwhile, in a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon pepper, Worcestershire sauce and Parmesan. Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture. Using a piping bag or sausage stuffer, fill each pepper with the meat mixture. Place in a 3 quart casserole dish, and pour remaining tomato sauce mixture over peppers. Bake uncovered in preheated oven for 1 hour.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 592.7
Fat: 42.5 g
Saturated fat: 16.2 g
Carbohydrates: 28.5 g
Sugars: 4 g
Dietary fiber: 5.2 g
Protein: 25.1 g
Cholesterol: 122.6 mg
Sodium: 2125.1 mg
Chickpea-Veggie Loaf


Ingredients:
onion, garlic cloves, carrots, celery, chickpeas, parsley flakes, fresh parsley, thyme, savory, tarragon, salt

Directions:
Saute the vegetables in a little water, till the onions are well softened.
Put the chickpeas in a colander, and rinse for 1 minute under hot water. This will make them much easier to mash. Put them in a large bowl and mash with a fork or potato masher.
Heat oven to 300°F.
Combine all other ingredients with the chickpeas, and mix well.
Transfer mixture to a nonstick or lightly oiled loaf pan and pat in in evenly. Cover the pan with aluminum foil and bake for 1 hour.
Cool the loaf, in the pan, for a few minutes before serving.
Leftovers are great warmed up on a toasted sandwich with gravy!
Triple Chocolate Bread Pudding


Ingredients:
butter, walnuts, eggs, sugar, salt, chocolate milk, vanilla extract

Directions:
Tear the bread into chunks approximately 1 inch square.
Toss them in a bowl with the melted butter, walnuts, and chocolate chunks.
Spread the mixture in a buttered 9 x 13 x 2 baking dish.
Beat the eggs slightly.
Beat in the sugar, cocoa, salt, chocolate milk, and vanilla.
Pour this mixture over the bread.
Let it stand for at least 1/2 hour.
With a broad spatula, occasionally push the bread down into the liquid as it soaks.
Preheat the oven to 350.
Bake for 30 to 40 minutes until the pudding is puffed and just set.
Rush it to the table and serve with vanilla ice cream or whipped cream.
Homemade Salami
Category: uncategorized
By BLUIC

This homemade salami is good for party trays. It can be served on platter with sliced cheese and crackers, or just eaten in a sandwich.

Ingredients:
2 pounds ground beef
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon mustard seed
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon coarsely ground black pepper
1 teaspoon red pepper flakes  (Optional)
1 teaspoon liquid smoke flavoring

Directions:
In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil.  Refrigerate for 24 hours. Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist. Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 day
Yields: 1 (1-1/2 pound) salami

Calories: 96.5
Fat: 8.2 g
Saturated fat: 3.3 g
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Protein: 5.1 g
Cholesterol: 25.7 mg
Sodium: 485.8 mg