xiaoxl/recipe_data huggingface dataset:
White Bean Salad With Lemon & Rosemary


Ingredients:
cannellini beans, sweet onion, green onions, flat-leaf Italian parsley, fresh rosemary, extra virgin olive oil, lemon, lemon zest, garlic cloves, ripe olives, white wine vinegar, red pepper flakes, prosciutto

Directions:
Drain and rinse beans, place in large mixing bowl.
Combine onion, green onion (white & light green parts], parsley, rosemary, garlic,  olives, 1 tsp lemon zest and chopped prosiutto.
Squeeze juice from lemon, whisk together with olive oil, vinegar and seasonings.  Add this to bean mixture, toss to blend.  Allow to marinate at least 1 hour at room temperature before serving.
Garnish with strips of lemon peel and a rosemary sprig.
Quick Parmesan Loaf


Ingredients:
butter, butter, parmesan cheese, sesame seeds

Directions:
Seperate each biscuit piece into 2 round pieces.
Dip each piece in melted butter and sprinkle /dredge it in parmesan cheese.
Stand each piece of biscuit on it's side in a greased 8 1/4 by 4 1/2 by 3 inch loaf pan -- making 2 rows (put one piece in loaf pan leaning towards the right side, next piece goes inches This piece is in front of previous piece and this 2nd piece is leaning towards the left side of the pan, etc --  Do this until all pieces have been dipped in butter, dredged in parmesan cheese and placed in the loaf pan.
Sprinkle entire loaf with sesame seeds.
Bake at 350 degrees for 20 to 25 minutes or until golden brown.  Makes a 8 1/2 inch loaf.
Pan Baked Lemon Almond Tart


Ingredients:
eggs, sugar, salt, lemon, butter, powdered sugar

Directions:
Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
Our Favorite Buttermilk Pancakes


Ingredients:
eggs, all-purpose flour, baking powder, salt, granulated sugar, light brown sugar, buttermilk, butter, margarine

Directions:
In large bowl of an electric mixer on high speed beat eggs until light and fluffy, about 2 minutes.
Into eggs sift the flour, baking powder and salt and granulated sugar. Add brown sugar and beat until smooth.
Stir in buttermilk and butter or margerine until just combined. DO NOT OVERBEAT!
Meanwhile heat pan over medium heat. To test temperature drop a little cold water onto pan. The water should roll off in drops. Lightly oil pan.
Use 1/4 cup batter for each pancake. Cook until light brown on each side. This recipe can be doubled with great results.
Enjoy! :].
Italian Gigi Sauce With Chicken and Pasta


Ingredients:
water, olive oil, boneless skinless chicken breast, garlic, basil, onion, mushrooms, pasta, 1% low-fat milk, chunky salsa, green onions, olive oil, dry basil leaves, parmesan cheese

Directions:
Fill a large stove-top pot with water, cover and bring to a boil.
Heat oil in a large nonstick fry pan or wok at med-high.
Cut chicken into bite-size pieces and add to pan as you cut.
Add garlic and basil to pan. Toss occasionally until meat is no longer pink.
While meat is browning….
Slice onion and add to pan as you chop.
Wash and slice mushrooms, adding to pan as you slice.
Place pasta in boiling water, stir and cook uncovered.
Set timer according to package directions (approx 11 minutes].
Add tomato soup to chicken mixture and stir.
Gradually add milk, then salsa.
Stir well to combine.
Wash and chop the green onion. Set aside.
Rinse the cooked pasta under hot water in a colander. Let drain. Return pasta to pot.
Toss with olive oil and basil.
Serve sauce over pasta and sprinkle green onion for garnish.
Our family also loves a little parmesan cheese on top.
Kato's Halo Pie


Ingredients:
white sugar, cream of tartar, eggs, fresh lemon rind, white sugar, salt, raspberries

Directions:
Preheat oven to 275 degrees.
Mix 1 cup of sugar with the cream of tarter.
Beat egg white, adding sugar slowly until thick.
Butter a 10" pie plate.
Cover completely with meringue mixture.
Bake 1 hour, let cool in oven for 1 hour.
Beat egg yolks; add 1/2 cup sugar, lemon juice and rind.
Cook for 10 minutes in double broiler, until mixture thickens.
Remove from heat and cool completely.
Whip the cream and fold half gently into cooled lemon mixture.
Gently add raspberries.
Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream.
Cover and refrigerate for 24 hours.
Chicken Sotanghon
Category: soups-stews-and-chili
By lola

Use sotanghon (bean thread noodles) or bihon (thin rice noodles) in this Filipino dish. Both are equally delicious.

Ingredients:
2 cups water
1 teaspoon salt
1 pound chicken legs
1 ounce dried shiitake mushrooms
8 ounces bean thread noodles (cellophane noodles)
3 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1 ½ teaspoons achiote powder
1 tablespoon fish sauce
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
2  green onions, chopped

Directions:
Bring 2 cups of water with 1 teaspoon salt to a boil in a pot; cook the chicken in the boiling water until until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reserving the liquid, remove the chicken and allow to cool before removing the meat from the bones and shredding with two forks. Discard the skin and bones. While the chicken cools place the shiitake mushrooms in a bowl and pour enough warm water over them to cover completely; allow to soak until pliable, about 30 minutes. Remove from the water, slice, and set aside. Place the bean thread noodles in the water and add more warm water if needed to cover; allow to soak until soft, about 10 minutes. Drain. Cut the noodles if desired. Heat the olive oil in a skillet over medium heat; cook and stir the onion and garlic until softened, about 5 minutes. Add the achiote powder and continue to cook and stir until the mixture is well coated with the red-orange color. Stir the shredded chicken meat, sliced shiitake mushrooms, and fish sauce into the mixture; season with salt and pepper to taste. Allow the mixture to cook about 5 minutes before pouring the reserved liquid from cooking the chicken and the chicken broth into the mixture. Bring to a boil for 5 minutes. Add the noodles and cook another 5 minutes. Garnish with the green onion to serve.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 10 servings

Calories: 210.2
Fat: 8.4 g
Saturated fat: 1.7 g
Carbohydrates: 24.2 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 8.9 g
Cholesterol: 29.8 mg
Sodium: 736.8 mg
Fried Ricotta Patties With Tomato Salad


Ingredients:
ricotta cheese, parmesan cheese, flour, seasoning salt, black pepper, garlic cloves, egg, salt, tomatoes, fresh basil, sea salt, olive oil, lemon juice

Directions:
Make the tomato salad: slice the little plums in half and put in a bowl. Fork through the basil, salt and chopped hot pepper, then add the olive oil and lemon juice. Cover and set aside.
In a bowl, break up the ricotta until loose. Mix in the Parmesan and flour. (I used quinoa flour purely because I had it at hand].
Add the seasoning salt, pepper and garlic, and mix well.  (Use a good seasoning salt with pronounced flavours, preferably with a touch of chilli in it!].
Whisk the egg in a bowl until just mixed (don't whip to a foam], add to the cheese mixture, and fold in well. The mixture will look loose, but you should be able to form quite firm patties with your hand.
(At this stage the mixture can be left in the fridge for the flavours to mix, if there is time].
Heat enough oil in a non-stick frying pan, form patties a little larger than a tablespoon, and fry about 3 minutes per side before flipping -- until nicely golden brown on both sides. Mine all fitted into a square pan at the same time.
Keep warm, but serve with the tomato salad as accompaniment.
Ideal as a side dish with meat and vegetables.
Crock Pot Smokey Black Beans


Ingredients:
dried black beans, bacon, onion, liquid smoke, dark molasses, brown sugar

Directions:
** Soak beans over night
Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them. Cover and set to High.
Cook bacon in a skillet over medium heat until fat is rendered. Add onions; cook and stir until onions are tender.
Stir this into the beans along with the brown sugar, liquid smoke, molasses and jalapeno. Stir to blend, then cover and cook on low for 8 to 10 hours, or until beans are tender.
Green Lentil and Mixed Vegetable Stir-Fry


Ingredients:
green lentils, butter, garlic cloves, olive oil, cider vinegar, red onion, green beans, honey

Directions:
Put the lentils in a large saucepan with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are tender. Drain.
Add 1 tablespoon of the butter, 1 garlic clove, 1 tablespoon of the oil and the vinegar to the lentils and mix well.
Melt the remaining butter and oil in a skillet and stir-fry the garlic, onion, corn, peppers and green beans for 3-4 minutes.
Add the vegetable stock and bring to a boil. Simmer for 10 minutes or until most of the liquid has evaporated.
Add the honey and season with salt and pepper to taste. Stir in the lentils and cook for about a minute to heat through.
Awesome Simple Cookies


Ingredients:
"peanuts"

Directions:
Melt the chocolate chips over super low heat stirring constantly until melted.
Add the rest of the ingredients.
Stir till all ingredients are covered in chocolate. Spoon on parchment paper. They look like they won't stay together but once the chocolate is cooled, they are solid cookies -- keep refrigerated.
Banana Waffles
Category: breakfast-and-brunch
By Jennifer Park

The most delicious waffles! Usually served as a snack or dessert.  Also try them with Korean red bean paste instead of the banana, it's even better! I remember eating these while visiting Korea, and recreated the taste at home.

Ingredients:
1 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 pinch ground nutmeg
1 cup 1% milk
1  egg
2  ripe bananas, sliced

Directions:
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, salt and nutmeg. Stir in milk and eggs until mixture is smooth. Spray preheated waffle iron with non-stick cooking spray. Pour two tablespoons of the waffle batter onto the hot waffle iron. Place two slices of banana on top of the batter and then spoon another two tablespoons of batter on top of the banana. Cook until golden brown. Serve hot.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 240.9
Fat: 2.5 g
Saturated fat: 1 g
Carbohydrates: 47.3 g
Sugars: 10.5 g
Dietary fiber: 2.6 g
Protein: 8.3 g
Cholesterol: 49.5 mg
Sodium: 606.2 mg
Asian Coleslaw
Category: salad
By RRITCHESKE

A great twist on cabbage salad. The peanut butter in the dressing is the secret.

Ingredients:
6 tablespoons rice wine vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 ½ tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2  red bell peppers, thinly sliced
2  carrots, julienned
6  green onions, chopped
½ cup chopped fresh cilantro

Directions:
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 10 servings

Calories: 183.6
Fat: 12.6 g
Saturated fat: 2 g
Carbohydrates: 16.1 g
Sugars: 10.7 g
Dietary fiber: 3.4 g
Protein: 4 g
Sodium: 513.6 mg
Vegan "Egg Yolk" Substitute


Ingredients:
chickpea flour, all-purpose flour, water, canola oil

Directions:
In a microwave-safe bowl, whisk together flours and water until smooth.
Heat for 2 minutes, beating with a hand mixer halfway through.
Add oil and beat in well - add enough extra oil to make the consistency of the mixture like beaten egg yolks – this mixture should be smooth, thick, and stirrable, with the consistency of canned icing.
Use immediately or store tightly covered in the fridge up to 1 month.
This will replace 2 yolks.
Sourdough Pancakes #3


Ingredients:
unbleached flour, baking soda, eggs, sugar, salt, bacon fat

Directions:
Mix well and cook on hot griddle., Note: This is good recipe for camping., Instead of fresh eggs, you can use 1 T Powdered eggs.
New England Onion Soup


Ingredients:
butter, onions, flour, milk, chicken broth, salt, pepper, mace, parsley

Directions:
Melt butter in a large pot or kettle, add onions and cook until transparent but not brown.
Stir in flour until well blended.
Gradually add milk, stirring until smooth, then stir in broth.
Add seasonings and simmer for 5 minutes.
Beat egg yolks with cream and pour into a soup tureen.
Gradually stir in soup.
Sprinkle with parsley and serve.
Lamburgers With Tzatziki Sauce


Ingredients:
ground lamb, feta cheese, oregano, parsley, salt, pepper, garlic cloves, yogurt, cucumber, garlic clove, lemon juice, salt, pepper

Directions:
Tzatziki Sauce: Mix together yogurt, cucumber (make sure that this is well drained, or your sauce will be watery], 1 clove chopped garlic, lemon juice. Add salt and pepper to taste. Place in the refrigerator. This should ideally sit for a few hours.
Place ground lamb in large bowl and mix in oregano, parsley, 1 tsp salt, 1 tsp pepper, and 2 cloves chopped garlic until evenly distributed.
Pour in feta and chopped green olives and mix gently.
Form patties, trying to tuck as much of the cheese and green olives inside.
Grill for 4-5 minutes per side for medium rare. If using a stove top, cook on medium high heat.
Lightly toast buns.
Serve burgers with tzatziki sauce, lettuce, and sliced tomatoes.
Simple Vanilla Ice Milk


Ingredients:
milk, sugar, vanilla extract

Directions:
Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.
Hot Chicken Salad


Ingredients:
chicken meat, celery, green bell pepper, onions, chopped pimiento, salt, lemon juice, mayonnaise, swiss cheese

Directions:
Preheat oven to 350°F.
Combine the chicken, celery, almonds, bell pepper, onion, pimiento, salt, lemon juice and mayonnaise.
Mix well and pour into a 1 1/2 quart casserole dish.
Top with cheese and crushed potato chips.
Bake for 25 minutes or until it is hot through and cheese is melted.
Peruvian Garlic Chicken


Ingredients:
olive oil, onions, garlic, cinnamon, cumin, basil, peanuts, parmesan cheese, chicken breasts, low-fat yogurt, salt, pepper

Directions:
Heat oil in large pan and sauté onions and garlic until transparent.
Add jalapenos, cinnamon, cumin, basil, peanuts, cheese and chicken; stir well.
Simmer for 30 minutes or until chicken is done.
Just before serving add yogurt and stir.
Chocolate Banana Bread


Ingredients:
unsalted butter, all-purpose flour, granulated sugar, baking powder, kosher salt, bittersweet chocolate, eggs, bananas, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Butter 9x5 loaf pan.
Mix together flour, sugar, cocoa powder, baking powder and salt in a large bowl.
In another bowl, beat butter until light; beat in chocolate, eggs, bananas and vanilla.
Stir in dry ingredients just until combined; do not overbeat.
Pour batter into pan.
Bake until toothpick inserted into center of bread comes out almost clean, 50-60 minutes.
Cool in pan on rack at least 15 minutes before removing bread from pan to rack.
If desired, dust with confectioners' sugar.
Stella & Tanqueray Chillin & Sippin....


Ingredients:
"beer"

Directions:
Pour the very well shaken gin into Stella Artois Chalice. You can chill the glass if you prefer. My Husband really shakes the gin so it is icy cold.
Top with chilled Stella.
Enjoy!
Gulf Crab With Avocado and Citrus Compote


Ingredients:
grapefruit, orange, honey, chives, olive oil, avocado, lemon

Directions:
Place the grapefruit and orange sections and all their juice in a small saucepan. Add the honey and cook over low heat, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Transfer to a container and refrigerate until chilled.
Place the crabmeat, chives and oil in a medium bowl and toss gently. Season with salt and pepper and refrigerate until chilled.
Cut the avocado in half lengthwise and remove the seed. Scoop the entire halves of the avocado flesh from the shells in one piece and place on a cutting board, cut sides down. Squeeze 1/2 of the lemon over the piece. Cut the avocado lengthwise into 1/4-inch-thick slices.
Have 6 chilled salad plates ready. Place 3 slices of avocado in the center of each. Place equal portions of chilled citrus mixture on top of the avocado, along with any liquid that has accumulated. Top with crab mixture and garnish with greens. Sprinkle with a little of the juice from the remaining lemon half and serve immediately.
Super Bowl Nachos


Ingredients:
tortilla chips, lean ground beef, chorizo sausage, onion, salt, whole green chilies, monterey jack cheese, mild cheddar cheese, avocado, sour cream, green onion, pitted ripe olives, fresh cilantro

Directions:
Crumble beef and sausage into a wide frying pan over medium-high heat; add onion and cook, stirring to break up meat, until meat is lightly browned.
Spoon off fat; season to taste with salt and hot pepper seasoning.
Spread beans in a shallow 10x15-inch baking pan or oven proof dish.
Top evenly with meat mixture, sprinkle with chiles and cheese, then drizzle with taco sauce.
Bake, uncovered, in a 400° oven for 20-25 minutes or until very hot throughout.
Meanwhile, prepare garnishes of your choice.
Remove pan from oven and quickly garnish, mounding avocado and sour cream in the center, and adding other garnishes as desired.
Quickly tuck tortilla chips around edges of bean mixture and serve immediately.
If desired, keep platter hot on an electric warming tray.
Avocado Tzatziki


Ingredients:
plain yogurt, extra virgin olive oil, fresh lemon juice, garlic, kosher salt, cucumber, avocado

Directions:
In a medium bowl, stir together the yogurt, olive oil, lemon juice, garlic and salt.
Add the grated cucumber and the diced avocado and mix well.
Refrigerate for at least 1 hour before serving.
Note:
Straining the yogurt through cheesecloth for 30 minutes and discarding the liquid will make it thicker, but you can skip this step.
Peanut Butter Balls


Ingredients:
confectioners' sugar, peanut butter, butter

Directions:
Mix Rice Krispies, sugar, peanut butter and butter thoroughly, and roll into small balls.
Place balls on bread pan covered with wax paper and put in the freezer until firm.
Melt chocolate or candy coats in a double boiler on low heat.
Dip balls in candy melts and place on a bread sheet covered with wax paper.
Set back in the freezer until they harden.
Beer Can Chicken
Category: meat-and-poultry
By Hunter's Mom 2008

This is a deliciously moist chicken recipe. It's perfect for a BBQ on a hot summer day!

Ingredients:
⅓ cup brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
½ (12 fluid ounce) can beer
1 (3 pound) whole chicken

Directions:
Preheat an outdoor grill for medium-high heat, about 375 degrees F (190 degrees C). Mix the brown sugar, chili powder, paprika, dry mustard, salt, and ground black pepper in a small bowl. Place the half-full can of beer in the center of a plate. Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of the seasoning mix into the top cavity of the chicken. The beer may foam up when the seasonings fall inside the can. Rub the remaining seasoning mix over the entire surface of the chicken. Place the chicken, standing on the can, directly on the preheated grill. Close the lid and barbeque the chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the grill and discard the beer can. Cover the chicken with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 546.2
Fat: 27.3 g
Saturated fat: 7.3 g
Carbohydrates: 24 g
Sugars: 18.4 g
Dietary fiber: 2.7 g
Protein: 47.5 g
Cholesterol: 145.4 mg
Sodium: 478.6 mg
Cajun Turkey  Salad


Ingredients:
rotini pasta, frozen corn, hard-boiled eggs, salt, fresh pepper, red onion, Miracle Whip, sour cream, sugar, apple cider vinegar

Directions:
Cook the rotini according to package directions; drain in cold water.
Chop up the turkey in small cubes.
Do not defrost the peas or corn--I put them in the salad frozen.
Make sure the onion is chopped very fine.
Chop the eggs and mix this all together in a large bowl.
Mix all the dressing ingredients together; add the salt and pepper.
Add the dresssing to the rotini mixture and chill.  I never get to chill this much, as DH loves it.
Very Easy Risotto
Category: main-dish
By Kim Sanchez

This green onion and Parmesan cheese rice dish is easy, fast and doesn't require constant stirring!

Ingredients:
2 tablespoons butter
⅔ cup sliced green onion
1 ⅓ cups uncooked long-grain rice
4 cups water
1 teaspoon chicken bouillon granules
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese

Directions:
Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 242.7
Fat: 7.8 g
Saturated fat: 4.7 g
Carbohydrates: 34.3 g
Sugars: 0.5 g
Dietary fiber: 0.9 g
Protein: 8.1 g
Cholesterol: 21.2 mg
Sodium: 284.3 mg
Cooter's Tuna Casserole


Ingredients:
bell peppers, onions, celery, tuna, eggs, butter, black pepper, cheddar cheese

Directions:
Saute peppers, onions and celery in butter until soft.
Mix all ingredients (including what you just sauteed] well except bread crumbs.
Pour into greased casserole dish and sprinkle bread crumbs and cheese (if using] over top.
Cook at 350 degrees F until it starts to bubble and the bread crumbs begin to brown (about 25-35 minutes].
Serve and enjoy!
Spaghetti Carbonara


Ingredients:
nutritional yeast, pancetta, water, spaghetti

Directions:
Bring a pot of water to a boil. Drop in spaghetti and cook for 12-15 minutes.
Whisk together the egg yolks, nutritional yeast, and water in a bowl.
While the pasta is boiling, sautee pancetta in a pan until slightly crisp.
Add onions and continue to sautee until translucent.
Turn heat down to low and whisk in the egg yolk mixture. Whisk continuously until thick.
Toss the cooked spaghetti in the sauce.