xiaoxl/recipe_data huggingface dataset:
Avgolemono Soup - Easy and Awesome!


Ingredients:
water, chicken bouillon cubes, eggs, white rice

Directions:
Notes: The outcome of soup really depends on the quality of the chicken base you use. I have found that broth is too weak for the most part, so I highly recommend avoiding broth for this recipie. I have found better success with bullion. The bullion gives you control over the strength of the chicken flavor. If you have a good chicken base, the soup will be good. If you have bad bullion/broth, the soup will be sub-par. A good test is tasting the broth on it's own. If it tastes like a soup you'd eat on it's own, it's a good place to start!
Place 5 cups of tap water in a large pot. Set pot on stove and heat on Med-High.
Meanwhile, using a large bowl, rinse the 1/2 cup white rice in cold water 3-4 times. Remove any excess water from the rice after rinsing.
Once the water begins to boil, add the rinsed rice into the pot.
Immediately after adding the rice, add 2 1/2 cubes of Knorr Chicken bullion to the boiling pot, stirring until the bullion dissolves. Allow the soup to boil for 1 minute.
Cover the pot with a lid, and turn the temperature of the stove down to simmer. Set a timer for whatever the recommended cook time of the rice LESS 5 minute (So if the rice cooking instructions say 20 min, set the timer for 15].
Now, in a large mixing bowl, break open three eggs and add 3 TBS of lemon juice. Lemon lovers, hold your horses at this step. You can add more lemon at the end to your lemony liking. This is just to set the eggs. Using an electric mixer on LOW,  or a handheld manual mixter, thoroughly blend the lemon and egg together until very smooth. The more blended this mixture, the less likely you will have egg separate in the soup. If you are mixing by hand, make sure you get it as smooth as possible mixing very well. Allow the lemon egg mixture to rest in the bowl about 15 minutes stirring occasionally.
When the timer for the broth goes off, remove the pot from the heat source. Take one cup full of the HOT chicken broth and slowly stir it into your mixing bowl containing the lemon egg mixture. Repeat this 3 times, or for as much broth as you can safely transfer.
Now, take the contents of the mixing bowl and pour it back into the pot. Stir the mixture well.
Bring the soup in pot to a boil on a med/low heat and allow to boil for 3 minutes.
Add more lemon to your liking 1 TBS at a time. It's easy to over lemon, so make sure you take it slow. I usually like about 2 extra TBS.
Serve hot and Enjoy! (re-heating the soup will cause it to become very thick].
Aztec Pyramid Avocado Dip


Ingredients:
avocados, lime juice, salt, cream cheese, sour cream, cheddar cheese, chopped tomatoes, green onions, black olives

Directions:
Mash avocados and blend in lemon juice and salt, mixing well. Spread evenly in a bowl or on a serving plate to the edges.
Beat cream cheese with an electric mixer until smooth and creamy. Stir in sour cream and taco seasoning mix, blending well. Spread over the avocado layer. Sprinkle with cheddar cheese, tomatoes, green onions and black olives.
Keep refrigerated until serving time. Serve with tortilla chips.
Spam Sushi Maki Rolls


Ingredients:
cooked white rice, cucumbers, nori, mayonnaise, wasabi paste

Directions:
Place sheet of nori on bamboo mat and align with edge nearest you.
Using a moistened hand, spread about 3/4-1 cup of rice evenly over 5 x 8-inch area leaving 2 inches nori at the far end. Using a knife, spread a light layer of mayo on the rice surface. If adding wasabi, spread a light layer now.
Arrange cucumber stick(s] 1 inch from edge nearest you, followed by Spam strip(s]. Lift mat with thumbs; keep cucumber and meat in place with fingers, and roll mat over meat and away from you.
When mat touches the rice, lift mat and continue to roll as you would for a jelly roll. Roll again in mat and apply slight pressure to tighten roll.
To serve, cut each roll into eight pieces. Arrange sushi slices on platter, cut side up.
I like to just sprinkle a dash of Maggi seasoning sauce onto each sushi, rather than dipping the entire thing in soy sauce, but the choice is yours!
Enjoy!
Crispy Chocolate Chip Cookies


Ingredients:
margarine, sugar, brown sugar, egg, vanilla, flour, baking soda, salt, chocolate chips

Directions:
Mix together and drop by teaspoonfuls on a greased cookie sheet., Bake for 8 minutes at 350 degrees., Let set 2 minutes before removing.
Farfalle with Chicken, Asparagus and Blue Cheese


Ingredients:
farfalle pasta, extra virgin olive oil, onion, garlic, fresh asparagus, red bell pepper, basil leaves, blue cheese

Directions:
Cook pasta according to package directions, rinse, drain and set aside.
In medium nonstick skillet, heat olive oil; add onion and sauté until translucent.
Stir in garlic and cook 1 minute more; add asparagus, red bell pepper, and 1/2 cup water.
Cook uncovered until water evaporates and asparagus is tender, about 4-5 minutes.
Stir in basil, pasta, and sliced chicken; add salt and freshly ground pepper to taste.
Gently blend in blue cheese and serve immediately.
Slow-Cooker Chuck Roast Dinner


Ingredients:
boneless beef chuck roast, potatoes, carrots, tomato juice, Worcestershire sauce, quick-cooking tapioca

Directions:
In a 5 qt slow cooker, combine all ingredients.
Cover and cook on high for 1 hour and on low for 6-8 hours or until meat is tender.
Za'atar Pies(Mock)


Ingredients:
za'atar spice mix, olive oil

Directions:
Preheat oven according to directions on can.
Separate biscuits and place them on a large cookie sheet spread the biscuit out so that resemble thick cookies.
Brush each round with olive oil.
Spoon zatar on each round, approximately 2 spoons full.
Bake according to directions on the can.
Enjoy!
Sharkey's Barbequed Trout
Category: seafood
By Sharkey

Delicious rainbow trout is marinated in a tangy sauce with rosemary, then barbequed on the grill.

Ingredients:
½ cup soy sauce
2 tablespoons vegetable oil
1 teaspoon dried rosemary
⅔ cup ketchup
2 tablespoons lemon juice
6 (6 ounce) fillets rainbow trout

Directions:
In a medium bowl, mix together soy sauce, vegetable oil, dried rosemary, ketchup and lemon juice. Set marinade aside. Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once. Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and than remove from heat. Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 6 trout filets

Calories: 279.1
Fat: 10.5 g
Saturated fat: 1.9 g
Carbohydrates: 8.9 g
Sugars: 6.6 g
Dietary fiber: 0.3 g
Protein: 36.2 g
Cholesterol: 99.1 mg
Sodium: 1551.8 mg
Chicken, Asparagus, and Mushroom Skillet
Category: meat-and-poultry
By Paula Stotts

Chicken, asparagus, and mushrooms are sauteed in a garlic and olive oil base. You can add more mushrooms if desired. Serve with rice or pasta, and a glass of white wine!!!

Ingredients:
3 tablespoons butter
2 tablespoons olive oil
½ teaspoon dried parsley
½ teaspoon dried basil
⅛ teaspoon dried oregano
1 ½ cloves garlic, minced
¼ teaspoon salt
1 ½ teaspoons lemon juice
1 ½ teaspoons white cooking wine
2  skinless, boneless chicken breast halves, sliced
½ pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms

Directions:
Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes. Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.

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

Calories: 429.9
Fat: 33.5 g
Saturated fat: 13.5 g
Carbohydrates: 7.3 g
Sugars: 2.8 g
Dietary fiber: 2.9 g
Protein: 26.9 g
Cholesterol: 106.6 mg
Sodium: 491 mg
Home At Six Soup


Ingredients:
lean ground beef, onion, whole tomatoes, kidney beans, corn kernels, tomato sauce, chili powder, ground cumin, dried basil, cheddar cheese

Directions:
In a large soup pot over medium heat, combine ground beef and onion; saute until beef is brown (drain off fat].
Stir in tomatoes, kidney beans, corn, tomato sauce, chili powder, cumin, and basil; bring to a boil.
Reduce heat to low, cover and simmer 1 hours.
Remove from heat.
Serve in soup bowls and garnish with cheddar cheese.
Guava Barbeque Sauce
Category: side-dish
By Amber

One of the best slathers for ribs and ham. Its exotic fruitiness goes well with chicken, turkey, duck and even game. Guava paste is much beloved by Cuban Americans, Puerto Ricans, and South Americans too!

Ingredients:
1 cup cold water
1 cup guava paste
⅓ cup apple cider vinegar
¼ cup dark rum
¼ cup tomato paste
¼ cup fresh lemon juice
2 tablespoons minced onion
1 tablespoon minced fresh ginger root
1 tablespoon soy sauce
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
¼  scotch bonnet chile pepper (or to taste), minced
kosher salt and pepper to taste

Directions:
Place the water, guava paste, vinegar, rum, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and scotch bonnet pepper into a saucepan. Bring to a simmer over medium-high heat, whisking until evenly blended. Season to taste with salt and pepper. Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water. Serve hot or cold.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 3 cups

Calories: 43.2
Carbohydrates: 9.5 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 85.9 mg
Rich Date and Coconut Cake


Ingredients:
pitted dates, water, baking soda, butter, salt, all-purpose flour, baking powder, salt, granulated sugar, vanilla extract, egg, light brown sugar, sweetened flaked coconut, butter, milk

Directions:
Preheat oven to 350°.
Combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
Gently spoon flour into measuring cups and level (don't pack]. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch spring-form pan coated with cooking spray. Bake at 350° for 20 minutes.
While cake is baking, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake.  Let it glop into the batter.  Cover the whole top of cake. Bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean.  (I had to bake mine longer].  Cool in pan 5 minutes on a wire rack. Run a knife around outside edge and remove ring. Cool completely on a wire rack before serving.
This doubles just fine.  I used a 10" and a 5" springform.  I haven't tried freezing it, but am curious how that would work.  Super-yummy!  Both men and women raved over it.  Very satisfying and rich.
Sugared Spiced Nuts


Ingredients:
sugar, water, salt, cinnamon, ground cloves, allspice, nutmeg, pecan halves

Directions:
Preheat oven to 250 degrees., In a large bowl, mix together everything but nuts., Add the nuts and stir until coated well., Spread evenly onto a greased cookie sheet or baking pan., Bake for 45 minutes, stirring every 15 minutes or so., Spread out on waxed paper to cool., Store in a zipper bag or airtight container.
Sweet Potato Mash


Ingredients:
sweet potatoes, garlic cloves, honey, unsalted butter, salt

Directions:
Preheat the oven to 180ºC/350ºF/gas 4.
Prick the sweet potatoes with a fork and place on an oven tray with the unpeeled cloves of garlic, and bake for 1 hour or until tender.  Remove from the oven and set aside for 15 minutes, or until cool enough to handle.
Cut the potatoes in half and scoop out the flesh into a large bowl. Squeeze the cloves of garlic from their skin and add them to the potato flesh.
Stir in the honey and unsalted butter, milk and salt to taste, and mash the potatoes until there are no lumps and the consistency is creamy.
Ole! Mexican Chicken Pie


Ingredients:
canola oil, light olive oil, potato, yellow onion, green bell pepper, black beans, kernel corn, green onion top, cilantro leaves, garlic cloves, all-purpose flour, lime juice, ground cumin, ground coriander, dried Mexican oregano, cracked pepper, chicken breasts, colby-monterey jack cheese, egg, water, lime juice, table salt, colby-monterey jack cheese, Tabasco jalapeno sauce, black olives

Directions:
PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray, then set aside; CUT potato, onion, bell pepper and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay]; SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk chicken breasts.
HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell pepper; COOK until softened; STIR in the black beans, corn, green onions, cilantro and garlic; COOK for 1 minute longer.
SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed] and freshly cracked black pepper; REMOVE from heat; FOLD in the drained chicken chunks and 2/3 cup of the cheese (don't over-stir!].
POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
BAKE dish on baking sheet for 15 minutes (keep oven ON]; REMOVE tray with pie; SPLASH with 8-12 dashes hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!].
BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
SERVE with desired garnishes and condiments (I like sour cream and salsa].
SNAP your fingers and shout,"OLE!".
Blue Cheese Potatoes Au Gratin


Ingredients:
butter, eggs, heavy cream, parmigiano-reggiano cheese, russet potatoes

Directions:
Preheat the oven to 450°F.
You need a 7x11 baking pan plus a larger one with 2  sides for the water bath.
Put some water on to boil -- the amount depends on your pans.   You’ll need enough to fill the larger baking pan with about an inch of water when the smaller pan is in place.
Butter the smaller baking pan.
In a large bowl, mix the eggs, cream and cheeses until well blended.
Taste and adjust the seasoning as necessary. Both cheeses are usually quite salty so watch the amount of salt you use.
Fold the sliced potatoes into the cheese mixture.
Spread the mixture into the buttered pan and cover with aluminum foil.
Place the pan with the potatoes in the larger pan and set it on the oven shelf.
Carefully pour hot water into the outer pan so that the water is about an inch deep.
Bake one hour.
Remove the cover and bake until the top is golden brown, about 15 minutes.
Artichoke Stuffing


Ingredients:
onion, garlic cloves, olive oil, cooked brown rice, artichoke hearts, broth, eggs, oregano

Directions:
saute onions in olive oil until translucent., add garlic, saute 2-3 minutes more., in a large bowl, mix rice and bread cubes., add quartered artichoke hearts to bread/rice bowl and mix well., add onion saute mix to bread/rice bowl and toss., mix eggs well with broth, add to bread mixture and toss together well., add oregano and salt and pepper to taste., press mixture into greased 9 x 13 inch baking pan., bake 400F for one hour.
My Mother's Clam Chowder


Ingredients:
onion, potatoes, butter, milk, salt, vinegar, celery, clams, flour, half-and-half, sugar

Directions:
Combine cut vegetables in a large stew pot.
Drain juice off canned clams and pour juice over veggies.
Add enough water to cover vegetables.
Simmer over medium heat until tender.
Melt Butter in a sauce pan.
Add flour and blend until smooth.
When vegetables are tender add the flour mixture and all other ingredients to the vegetables.
Make sure flour mixture is mixed in well (it acts as a thickening agent].
Simmer all ingredients for 30 minutes.
Add salt and white pepper to taste.
Organic Mama Veggie Frittata


Ingredients:
butter, eggs, sea salt, black pepper, paprika, bacon, red onion, red bell pepper, fresh basil, feta cheese

Directions:
Preheat oven to 400°F  Grease the inside of a 9-inch round baking pan with butter.
Whisk eggs, sea salt, pepper, and paprika in a medium bowl to blend.  Add egg mixture, bacon, if using, spinach, onion, and bell pepper to prepared pan and stir gently to combine.
Bake for 35 minutes or until eggs are fluffy, golden, and set in the middle.  Sprinkle with tomatoes, fresh basil, and Organic Valley Feta.
FRIED Potatoes


Ingredients:
potatoes, butter, onion

Directions:
Peel and slice potatoes., Heat fat in a large skillet until hot., Add sliced potatoes., Fry well, turn occasionally until nice and brown., Add onion, fry few minutes more., Salt and pepper.
Artichoke and Green Olive Dip


Ingredients:
artichoke hearts, extra virgin olive oil, fresh lemon juice, garlic clove, green olives, fresh ground pepper, fresh parsley

Directions:
Drain artichoke hearts and rinse in cool water.
Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
Puree until smooth, 2 to 3 minutes.
Transfer to a bowl and stir in green olives.
Season with pepper to taste.
Chill at least 2 hours.
Before serving, stir in the chopped parsley.
Beef and Salsa Burritos


Ingredients:
ground beef, chili powder, ground cumin, frozen chopped spinach, chunky salsa, cheddar cheese, flour tortillas, salt, pepper

Directions:
In large skillet, brown ground beef over medium heat 8-10 minutes  or until no longer pink, stirring occasionally.
Pour off drippings.
Season beef with chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir in spinach and salsa; heat through.
Remove from heat; stir in cheese.
To serve, spoon approx 1/2 cup beef mixture in center of each tortilla.
Fold bottom edge up over filling; fold sides to center overlapping edges.
Chicken A La Orange
Category: meat-and-poultry
By SKEHLER

This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.

Ingredients:
4  skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 ½ cups orange juice
3 tablespoons cornstarch
½ cup hot water
3 tablespoons honey
¼ teaspoon ground ginger

Directions:
In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat.  Cook till juices run clear. Add orange juice to the pan.  When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water.  Mix ginger and honey together in a cup, and add to orange juice.  Cook until sauce is thick and slightly browned.  Serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 301.1
Fat: 5.2 g
Saturated fat: 0.9 g
Carbohydrates: 34.7 g
Sugars: 26 g
Dietary fiber: 0.4 g
Protein: 28.4 g
Cholesterol: 68.4 mg
Sodium: 79.5 mg
Simply" Shephards Pie #5FIX


Ingredients:
hamburger, sour cream

Directions:
"Brown hamberger and drain. Add meat back to pan and add mixed vegetables. Heat thru stirring about 2 minutes. Add Rondele cheese and mix in, put in 9 inch glass pie dish. Heat mashed potatoes in microwave for 3 minutes and spread on top of dish. Bake @ 375 for 25 minutes."
Summertime Lime Marinade/ Barbecue Sauce


Ingredients:
fresh lime juice, onions, dried tarragon, salt

Directions:
"Combine all ingredients in a mason jar and shake well. Let sit in the refrigerator for 1 hour or overnight to allow flavors to combine. Shake well before using."
Spaghetti alla Carbonara: the Traditional Italian Recipe
Category: world-cuisine
By ivan zeta

This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.

Ingredients:
2 teaspoons olive oil
1 pound guanciale (cured pork cheek), diced
1 (16 ounce) package spaghetti
3  eggs
10 tablespoons grated Pecorino Romano cheese, divided
salt and ground black pepper to taste

Directions:
Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels. Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes. Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 763.7
Fat: 28.4 g
Saturated fat: 10.1 g
Carbohydrates: 85.1 g
Sugars: 3.4 g
Dietary fiber: 3.6 g
Protein: 39 g
Cholesterol: 199.8 mg
Sodium: 1181.6 mg
Creamy Roasted Yam Soup


Ingredients:
olive oil, olive oil, ground cumin, salt, fresh coarse ground black pepper, cayenne pepper, onion, garlic cloves, chicken broth

Directions:
grease a baking sheet. Preheat oven to 375°F.
combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
(I mixed everything together in a ziploc bag then put on baking sheet].
Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
Heat extra oil in a large pot or dutch oven over med-high heat.
Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned.
(browning the onion helps to give the soup its flavour].
Add garlic and cook for about 2 minutes until fragrant.
Add roasted yams and broth and stir.  Process in a blender in 3 to 4 batches until smooth.
(I used a hand held blender and pureed directly in the pot].
Return mixture to same pot and bring to a boil, then reduce to med-low.
Add cream and stir until well combined and hot.  season with extra salt and pepper if desired.
TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
To reheat, place in a large pot or dutch oven and stir over med. heat until hot.