xiaoxl/recipe_data huggingface dataset:
Salmon on the Grill


Ingredients:
salmon, unsalted butter, dried parsley

Directions:
Take a piece of tin foil, 2 times the size of the fish, and flatten it out on the table.
Put the Salmon on it, skin side down.
Dot with butter.
Sprinkle with Parsley.
Fold up tin foil the long way first, so it has a straight edge, 1/2" overlap at the center top.
Then roll up the short sides to keep the butter in.
This allows air to escape, and turns the tin foil into a little oven.
Place wrapped fish on VERY low flames on grill for 22-25 minutes per pound.
After proper amount of cooking time has passed, Place wrapped fish on platter.
Unwrap foil.
Salmon Skin will stick to the tin foil, serve with a spatula, leaving the skin on the foil.
Toss foil, and enjoy!
Hormel Casserolé


Ingredients:
onion, cheddar cheese

Directions:
Preheat oven to 350°F.
In a 9x13-inch baking pan, spray non-stick spray and then spread chili.
Open can of beef tamales and remove paper from each tamale as you place on top of the chili.
Sprinkle with onion and cheese.
Bake 30 minutes or until hot.
MICROWAVE DIRECTIONS:
Spread chili in 2-quart casserole.
Top with tamales; sprinkle with onion.
Microwave on HIGH 4 minutes.
Sprinkle cheese over casserole and microwave 3 minutes more or until hot.
Cover and allow to stand 3 minutes.
Chole (Vegetarian Indian Chickpeas)
Category: side-dish
By Van Dana

A popular vegetarian Indian dish made of chickpeas and spices. Serve with white rice or naan.

Ingredients:
1 tablespoon vegetable oil
1 small onion, diced
1 teaspoon minced garlic
1 teaspoon minced fresh ginger root
2  star anise pods, broken into pieces
1 (15 ounce) can chickpeas, drained and rinsed
1 (8 ounce) can tomato sauce
½ cup water
1 teaspoon chile powder
1 teaspoon garam masala
¾ teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground coriander
¼ teaspoon ground turmeric
1  whole clove, or more to taste

Directions:
Heat oil in a pot over medium-high heat. Saute onion until translucent, about 5 minutes. Add garlic, ginger, and anise; stir. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes. Mash some of the chickpeas directly in the pot to give the sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise pieces and clove before serving.

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

Calories: 143.3
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 22 g
Sugars: 3 g
Dietary fiber: 4.8 g
Protein: 4.7 g
Sodium: 943.4 mg
Bacon Lettuce Tomato (Blt) Dip-Really Easy & the Best You'll


Ingredients:
cream cheese, mayonnaise, green onion, bacon bits, cheddar cheese, tomatoes

Directions:
Mix mayo and cream cheese., Add remaining ingredients.  I prefer to make this the night before., Serve with crackers-I think this tastes best with Ritz.
Picadillo


Ingredients:
ground beef, onion, garlic clove, tomatoes and green chilies, vegetable broth, granny smith apple, raisins, cinnamon stick, cooked rice, flour tortilla

Directions:
Brown the ground beef in a large saucepan or Dutch oven. Drain the fat,.
Add onion, jalapeno pepper and garlic. Cook another 3 minutes. Add the remaining ingredients except the almonds.
Bring mixture to boiling. Reduce heat and simmer 20 minutes, uncovered, until the sauce is slightly thickened.
Remove cinnamon stick and add almonds. Serve over hot cooked rice or with flour tortillas.
Black Currant and Primitivo Wine Jam


Ingredients:
red wine, currant juice, dried currants, sugar, arrowroot, cold water

Directions:
Cook the wine, juices, currants and sugar over medium heat until reduced by half and syrupy, about 45 minutes.
Whisk together the arrowroot and water and add to the syrupy mixture.
Simmer 1-2 minutes, stirring constantly, until bubbly and thick.
Pour into jars and refrigerate up to 2 months.
Secret Agent Raspberry Bars


Ingredients:
butter, sugar, flour, pecans, salt, sweetened flaked coconut

Directions:
Preheat oven to 350°F
Using mixer, beat together butter and sugar at medium speed.
Add flour and mix well. Add chopped pecans, almond extract, and salt, stirring until the flour mixture resembles coarse crumbs.
Reserve 1 cup of the flour mixture and press the remainder into the bottom of an ungreased 9x13-inch baking dish.
Spread raspberry preserves evenly over the crust.
Sprinkle the reserved flour mixture over the preserves.
Sprinkle the coconut on top.
Bake until the crust and topping are golden, 25 to 30 minutes. Let cool and cut into squares.
Greek Yogurt Parmesan Chicken
Category: meat-and-poultry
By phosmane

Quick, easy, and delicious meal for two! Mainly uses ingredients you have at home and is great for weeknights with little time to prepare!

Ingredients:
1 cup plain Greek yogurt
½ cup grated Parmesan cheese
¼ cup panko bread crumbs, or as needed
½ (1 ounce) package ranch dressing mix
1 teaspoon garlic powder
1 teaspoon prepared yellow mustard, or to taste  (Optional)
½ teaspoon ground black pepper
3 small skinless, boneless chicken breast halves, pounded 1/2-inch thick

Directions:
Preheat oven to 375 degrees F (190 degrees C). Stir yogurt, Parmesan cheese, bread crumbs, ranch dressing mix, garlic powder, mustard, and pepper together in a bowl. Spread yogurt mixture over each chicken breast to coat completely. Transfer coated chicken to a baking dish. Bake chicken in the preheated oven for 20 minutes. Turn on the oven's broiler. Broil chicken, turning once, until bread crumbs are toasted, and chicken breasts are no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 3 servings

Calories: 331.1
Fat: 18.3 g
Saturated fat: 7.7 g
Carbohydrates: 17.9 g
Sugars: 3 g
Dietary fiber: 0.4 g
Protein: 24.4 g
Cholesterol: 74.9 mg
Sodium: 793.5 mg
Nutty Irishman Bars


Ingredients:
brown sugar, bittersweet chocolate, egg, all-purpose flour, salt, reduced-fat cream cheese, vanilla extract, hazelnut-flavored liqueur, powdered sugar, irish cream, white chocolate

Directions:
Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later]. Spray with Pam or another release agent.
Make the cookie base. Put oven rack in middle position and preheat oven to 350°F.
Melt butter and chocolate with brown sugar in a heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 12 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
Make the filling: Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat with a mixer at medium speed until smooth. Gradually add powdered sugar, beating until just blended. Spread over the cookie and freeze.
Make the ganache: Put the chocolate and Irish Cream liqueur in the top of the double boiler, and set over the barely simmering water, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the white chocolate layer over the chilled filling layer and smooth over. You can press additional nuts into the top at this point for decoration. Freeze for 30 minutes.
Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.
Creamed Lima Beans


Ingredients:
frozen lima beans, water, butter, flour, milk, sugar

Directions:
Cook lima beans according to package directions; I use the microwave.
Melt butter in saucepan, stir in flour and blend well.
Add milk, about 1/2 cup at a time, and blend with whisk.
Cook over medium heat until thickened.
Total amount of milk depends on how thick you prefer the sauce to be.
Stir in sugar, salt and pepper.
Add cooked, drained lima beans.
Broiled Tomatoes With Goat Cheese


Ingredients:
tomatoes, fresh ground pepper, fresh basil

Directions:
Slice each tomato into 4 thick slices.
Arrange in single layer in shallow baking dish.
Thinly slice goat cheese.
Arrange over tomatoes.
Sprinkle with pepper to taste then basil.
Broil for 2 to 3 minutes or microwave at high for 2 minutes or until cheese melts.
Cherry Pie Filling
Category: desserts
By mrsC

A homemade cherry pie filling! You can use fresh or frozen tart cherries.

Ingredients:
4 cups pitted tart red cherries
1 cup white sugar
¼ cup cornstarch

Directions:
Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often. In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.

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

Calories: 218.9
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 54.2 g
Sugars: 47.1 g
Dietary fiber: 2.3 g
Protein: 1.2 g
Sodium: 0.5 mg
Deep Dish Blueberry Pie


Ingredients:
light brown sugar, quick-cooking tapioca, frozen blueberries, lemon juice, unsalted butter, egg

Directions:
Special Equipment:
One -9 1/2 inch deep dish pie with a 6 cup capacity.  Small decorative cookie cutters (optional].
Put a large baking sheet with sides on the middle oven rack and preheat in a 425'F.
Whisk together the brown sugar and tapioca and toss with the blueberries and lemon juice in a large bowl. Set aside.
I made two separate cream cheese pie crusts for this pie.
Once you make one crust, put it into the fridge in a plastic bag right after you make it.
Roll out the second pie crust you've made and put it into your deep dish pie plate.  Trim the edges leaving a 1/2 inch over hang on the sides.  Put this in   the fridge to chill.  This will prevent shrinkage. Put it into the fridge to chill.
Get the first pie crust that you put into the fridge and roll it out.  Now you could cut shapes out of the top of the crust and then lay the crust on top of the pie, but I didn't do this, I just used a full sized top crust. I have one of those black birds that you put in the middle of your pie for a steam vent.
Get the chilled crust that is in your pie plate out of the fridge and put all the blueberry filling including the juice into the bottom crust.  Dot it with the butter.
Cover with the top crust and trim it to 1/2 inch over the edge of the pie.  Then tuck it under the bottom crust over hang and flute the edges.
I like to use the thumb and finger flute method, as it is really pretty.  Brush the top of the pie with your egg/water wash.
Sprinkle with some sanding sugar if you wish.
Bake the pie in your hot oven for 30 minutes.  Keep an eye on it, I noticed the edges of my top crust browned before 30 minutes so I put a metal pie-edge ring on my pie to prevent it from getting any browner.
After 30 minutes is up turn the heat down to 375'F and continue to bake for another 45-50 minutes.  The crust should be golden and the filling hot and bubbling at this point.
When done, cool on a metal rack, about 4 hours if you can wait that long.  If you don't the pie filling will be runny.
Serve up with a dollop of whipped cream or vanilla ice cream.
Bon Appetit.
Sweet and Sour Pork


Ingredients:
pork, salt, pepper, yellow onion, green pepper, shiitake mushroom, bamboo shoots, tomato ketchup, water, vinegar, soy sauce, sugar, cornstarch, water

Directions:
Season the pork with a pinch of salt and a pinch of pepper then mix well.
Cut the onion in half then slice it thinly.
Remove the head part and seeds of the Japanese peppers then slice it into cubes.
For the shiitake, separate the head from the stem then slice each part thinly.
In a small bowl, combine the ingredients for the sweet and sour sauce which are: 2 tablespoons of tomato ketchup, 2 tablespoons of water, a tablespoon of vinegar, a tablespoon of soy sauce, half a tablespoon of sugar, a teaspoon of sesame oil and half a teaspoon of chicken stock powder. Mix the ingredients well until well combined.
In a bowl, combine the pork, vegetables and the sweet and sour sauce then mix well. I’ve also added about 30 grams of sliced bamboo shoots.
Cover or use a microwave-safe cling wrap to cover the bowl. Cook in the microwave for 6 minutes using 600W.
Remove the bowl after 6 minutes then mix well. Dissolve half a tablespoon of cornstarch with a tablespoon of water then pour over the pork. Mix all the ingredients well.
Put back the cover or cling wrap then further cook in the microwave for 1 minute and 30 seconds using 600W.
Remove from the microwave then mix. Transfer to a serving plate then you cans serve.
Loaded Potato Soup I
Category: soups-stews-and-chili
By Claire

Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!

Ingredients:
8  potatoes, peeled and cubed
½ cup butter
½ cup all-purpose flour
8 cups milk
¼ cup chopped onion
1 (8 ounce) container sour cream
½ cup shredded Cheddar cheese
salt and pepper to taste

Directions:
Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened. Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 servings

Calories: 338.3
Fat: 16.6 g
Saturated fat: 10.4 g
Carbohydrates: 37.6 g
Sugars: 8.9 g
Dietary fiber: 3.3 g
Protein: 10.7 g
Cholesterol: 46.6 mg
Sodium: 169.2 mg
COCa COLa MEATBALLS


Ingredients:
hamburger, egg, onion, green capsicum, salt, ground black pepper, garlic, onion, green capsicum, Worcestershire sauce

Directions:
preheat oven to 180 Celsius spray a baking dish with cooking spray.
in a large bowl, mix all the meatball ingredients together then roll into golf ball sized balls.
place  balls in a single layer into the baking dish.
in a small bowl, mix together all the sauce ingredients then pour over the meatballs.
cook for 50 - 60 minutes until sauce is bubbly and meatballs are cooked.  turn the balls once during cooking.
when the meatballs are almost ready to serve,  remove from oven and mix 2 tablespoons of cornflour with enough water to make a thin paste and stir through the meatballs to thicken the sauce. return to oven for 5 minutes then serve.
serve with mashed potato and vegetables of choice.
Heineken in the Hiney Chicken


Ingredients:
whole chicken, garlic cloves, brown sugar, garlic powder, season salt, cayenne pepper, onion powder, black pepper, poultry seasoning, olive oil, Heineken lager beer

Directions:
Combine dry ingredients blend thoroughly, set aside.
Clean chicken, discard neck and giblets and dry.
Coat chicken with olive oil.
Rub dry ingredients on the inside and outside of chicken.
Using indirect heat preheat grill ( only light one side of burners].
Remove entire top of beer can with a can opener discard or drink approximately  half the beer, and add garlic cloves and Jalapenos.
Place can inside the chicken so it will stand up alone, place on unlit side of grill and cook for 1-1/2 to 2 hours at 300 degrees then brush on BBQ sauce in the last half hour.
Remove from grill and let rest for 10 minutes.
Remove can and enjoy!
Sweet & Spicy Confetti Chicken


Ingredients:
frozen sweet corn, banana, zucchini, chicken breasts, olive oil, garlic clove, basmati rice, rice, margarine, cumin, paprika, adobo seasoning, sugar, fresh ground pepper, sea salt, table salt, light sour cream, water

Directions:
Remove pre-boiled chicken breasts from fridge.
Season with sea salt, 3 pinches of cumin and 4 grinds of fresh black pepper and slice thinly.
Heat 1/2 tbs oil on med heat in a large frying pan and add garlic.
Brown garlic slightly (do not caramelize].
Add chicken and zucchini and almost all of the paprika and another 1/2 tbs oil; add adobo and sugar sprinkling on entire mixture and stirring in gently -- let it brown, flip and sprinkle the other side.
Cook on med heat, flipping regularly until slightly browned, slide chicken and zucchini to one side and then add banana slices.
Continue to cook on med heat turning bananas until browned; remove from heat and set aside.
Add remaining oil to pan, heat and then stir in corn.
Dash with remaining paprika.
turn up the heat slightly (in between high and med].
Add margarine and a few cracks of fresh pepper.
Brown corn stirring every so often (it will start to make a popping sound].
Add sweet red pepper for color.
Stir in rice and water and cook until hot, stirring constantly.
Salt and pepper to taste.
Remove from heat and set aside.
Return chicken mixture to pan to heat.
Divide rice mixture onto two plates and top with chicken mixture add a dallop of sour cream to each.
Serve immediately with warm greens of your choice (I prefer kale with this dish].
Apricot Oatmeal Bars, Just Like You Remember!


Ingredients:
flour, quick-cooking oats, light brown sugar, baking soda, salt, unsalted butter

Directions:
Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly]. Gently cut into 24 pieces with a small, sharp knife.
Store in airtight container or cookie tin between layers of parchment or waxed paper.
Zesty Bean Dip


Ingredients:
garlic cloves, onion, dried thyme, cannellini beans, lemon juice, salt, tomatoes, fresh parsley

Directions:
In nonstick skillet coated with olive oil-flavored cooking spray over medium heat, cook garlic, onion and thyme 5 minutes or until tender.
In food processor or blender, puree garlic mixture, beans, lemon juice and salt 1 minute or until smooth.
Stir in tomato and parsley.
Serve with assorted vegetables.
Doc's Best Beef Jerky
Category: appetizers-and-snacks
By Doc the WV Gourmet

I have been making jerky for years. This is my recipe concocted by trial and error. Everyone who has tried it says it is the 'best jerky' they have ever had! My dehydrator is designed for jerky. It takes me about 4 hours to dry the meat. This could also be done in the oven or using other dehydrators. Please check your manual for correct times as each machine is different. I hope you enjoy this jerky as much as me and my family do.

Ingredients:
2 pounds beef round steak, cut into thin strips
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Directions:
Place beef strips in the bottom of a large bowl.  Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef.  Mix to assure all the meat is evenly coated.  Cover and marinate in the refrigerator for 8 hours or overnight. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

Prep time: 20 mins
Cook time: 4 hrs
Total time: 12 hrs 20 mins
Yields: 10 servings

Calories: 137.3
Fat: 7.9 g
Saturated fat: 2.3 g
Carbohydrates: 4.5 g
Sugars: 3.2 g
Dietary fiber: 0.2 g
Protein: 11.6 g
Cholesterol: 31.3 mg
Sodium: 934 mg
Baked Potatoes With Creamy Mushroom Ragout


Ingredients:
baking potatoes, olive oil, kosher salt, butter, olive oil, fresh mushrooms, shallot, flour, chicken broth, dry white wine, sweet paprika, sour cream, fresh dill, fresh parsley

Directions:
Bake the Potatoes:
Preheat oven to 425°F Rub the potatoes with olive oil, sprinkle with salt, and prick all over with a fork. Place on a baking sheet, and bake in preheated oven for 45-60 minutes, or until a fork pierced through the skin meets no resistance.
Prepare the Mushroom Ragout:
While the potatoes are baking, prepare the ragout.
In a large heavy-bottomed saucepan set over medium heat, heat the butter and olive oil until butter is melted and foamy.  Add shallots and saute until soft and translucent, about 5 minutes.  Add mushrooms and cook for 10 minutes longer, or until the mushrooms are soft and starting to brown. In a small bowl, whisk together white wine and flour until smooth.  Add to the pan along with chicken broth and paprika.  Reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Stir in the sour cream and continue cooking for 2-3 minutes to heat through (make sure not to bring to a boil, as this can cause the sauce to curdle]. Remove from heat immediately, and stir in dill and parsley. Adjust seasoning with salt and pepper to taste.
Assembly:
Once the potatoes are done, transfer them to a cutting board to cool for 5 minutes.
Cut a slit through the top of each potato, and gently push on the ends to create a small pocket for the topping. Sprinkle the inside of each potato with a little salt.
Ladle a generous amount of mushroom ragout onto each potato, letting the excess spill over the sides and onto the plate (yes, it's messy, but it's the best part!]. Finish with a sprinkling of parsley or dill, if desired, and lots of black pepper. Serve immediately.
Isabelle Boucher is a well known food blogger who resides in Toronto, working in the Telecom industry by day and whipping up tasty creations by night. Follow her blog, Crumb: A Food Blog, where her tasty recipes and photos are documented.
http://www.crumbblog.com/.
Light Spam Gyro Meat


Ingredients:
garlic clove, cumin, rosemary, thyme, marjoram, kosher salt, fresh coarse ground black pepper, olive oil

Directions:
Slice the entire block of Spam thinly along the narrow side.
Blend the remaining ingredients thoroughly, and mix in with sliced Spam so that each piece is coated.
Chill in refrigerator, covered, for at least 30 minutes.
Cook in a medium-hot pan in a single layer, turning each piece over after a few minutes.
Place on freshly-made Gyro bread (http://www.food.com/recipe/greek-pita-bread-60108], and top with chopped tomato, onions, and tzatziki sauce.