xiaoxl/recipe_data huggingface dataset:
Grilled Sweet Potato and Scallion Salad


Ingredients:
sweet potatoes, scallions, olive oil, Dijon mustard, apple cider vinegar, honey, salt, fresh ground pepper, Italian parsley

Directions:
Preheat the grill to high. Brush potatoes and scallions with olive oil and place on grill. Grill potatoes for 3 to 4 minutes on each side, or till just tender. Grill scallions until softened and you can see the grill marks. Remove scallions from the grill and cut into thin slices.
In a large bowl, whisk together 1/2 cup olive oil, Dijon mustard, apple and balsamic vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated.
Move to a platter and serve. Enjoy!
S/D.broccoli Stir Fried Salad


Ingredients:
butter, onion, garlic cloves, chili powder, turmeric, ground cumin, coconut milk, water, broccoli stems, tomatoes, salt

Directions:
Heat the butter in a pan and fry the onions and garlic till just coloured., Add the spices and cook for 1 minute., Add coconut milk and water bring to the boil., Add the broccoli and simmer for 5 minutes., Add the tomatoes and cook 2 minutes., Add salt to taste., Simple wasn't it.
Tangerine Shrimp Salad


Ingredients:
pepper, olive oil, sweet vermouth, lemon zest, lime zest, orange zest, tangerine zest, extra virgin olive oil, thyme, basil, salt, black pepper, white pepper, garlic powder, tangerine, extra virgin olive oil, blue cheese

Directions:
For Cajun Spices, we use Bayou Sam's Triple Blast, a great sub is Slap Yo Mama Cajun Spices or Tony's Creole Seasoning.
TANGERINE SHRIMP: Mix dry ingredients. Coat shrimp or any type of seafood in lite olive oil, sprinkle zest then season to coat. Grill high to very high heat. Spray often with sweet vermouth. 1 to 2 minutes max. Do not overcook.
BLUE AGAVE TANGERINE DRESSING: Combine all spices then add vinegar, whisk until well combined, next add Agave and whisk well. Last whisk in olive oil and whisk well till incorporated, fold in 2 tablespoons of fine blue cheese crumbles, reserving the rest for topping.
The best method of preparation is to place plates in freezer to chill, peel to tail and devien shrimp. Heat grill, while grill is heating up, prepare dressing and let stand. Cook shrimp according to above. Pull plates, places greens in extra large bowl with lid, drizzle to taste amount of dressing. Cover bowl and toss and roll in the air to evenly coat salad. Plate salad and top with extra blue cheese crumbles if desired. Place shrimp around outside of plate.
A big buttery chard would be nice here -- Cakebread or Rombaurer.
Chicken and Sweet Potato Simmer


Ingredients:
sweet potatoes, boneless skinless chicken thighs, onion, garlic cloves, ground ginger, chili powder, ground cumin, salt, pepper, fresh parsley

Directions:
Peel sweet potatoes. Cut potatoes and chicken into 1-inch (2.5 cm] cubes. Set sweet potatoes aside. In large nonstick skillet, heat 1 tbsp (15 mL] of the oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
Drain fat from pan; heat remaining oil over medium heat. Fry onion, green pepper, garlic, ginger, chili powder, cumin, salt and pepper, stirring often, until onion is softened, 4 minutes.
Add sweet potatoes and chicken stock; bring to boil. Return chicken and any juices to pan; cover and simmer until juices run clear when chicken is pierced and sweet potatoes are tender, about 10 minutes. Uncover and cook over high heat until sauce is thickened, about 5 minutes. Sprinkle with parsley.
Eggplant (Aubergine) Casserole


Ingredients:
eggplant, extra virgin olive oil, onion, garlic cloves, plum tomato, turmeric, eggs, salt, pepper

Directions:
Place eggplant on oiled sheet pan& bake in a 350 degree oven, turning it once, until soft.
Remove from oven& slightly cool& peel.
Cut into 1/2” pieces.
In a large pan combine olive oil, onions& garlic& sautè on medium flame until golden brown.
Add tomato, tumeric, eggplant, salt& pepper.
Stir to evenly combine.
Cook 1 or 2 minutes over medium flame.
Add the beaten eggs.
Just as the eggs begin to solidify, stir.
Continue to stir until the eggs are completely solidified.
Add more salt& pepper if desired.
Place into a serving bowl& serve hot.
Peanut Butter Cup Brownies


Ingredients:
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Directions:
Make brownie mix according to instructions, but before putting it in the oven sprinkle chopped peanut butter cups on top.
Bake until done in center (about 30-40 minutes].
Mirj's Backyard Chutney


Ingredients:
tart apples, loquats, onion, seedless raisin, brown sugar, vinegar, salt, mustard seeds, ground ginger, cayenne

Directions:
Combine all the ingredients in a heavy pot and bring to the boil.
Turn down the heat, cover and simmer for about 2 hours, until thick.
Give it a good stir every 10 minutes or so.
I like to mash it down at the end with a potato masher, but you can leave it with larger pieces of fruit if you like.
Spoon into sterilized jars.
Keeps in the fridge forever.
Warning: if you have plants near your stove it would be a good idea to remove them, the fumes from the vinegar can be a little strong.
Cook Islands' Poke


Ingredients:
bananas, water, granulated sugar, arrowroot, coconut milk

Directions:
Peel the bananas and mash roughly. Add them to a pot along with the water. Bring to a gentle boil and cook until the bananas assume a purplish color (add more water if needed]. Take off the heat and allow to cool naturally.  Be careful near the end because the bananas can caramelize and/or burn.  Also, the thick mixture bubbles & spurts so don't get burned!
Combine the arrowroot & milk in a small bowl.  Whisk until thoroughly combined.
Pour the banana mixture in to a large bowl and mash with the sugar.  Add the arrowroot/milk mixture & mix well.
Butter an 8x8 baking dish and pour the mixture into this. Place in a 375F preheated oven and bake for about 35 minutes, or until set and golden brown. Take from the oven and cool.
Take your baked poke and cut into 2" squares. Place squares into individual bowls and pour the coconut milk over the top. Allow to soak into the poke and serve.
Spicy Chicken Coconut Curry


Ingredients:
ghee, onions, fresh ginger, garlic cloves, tomato paste, curry powder, cinnamon stick, kosher salt, fresh ground black pepper, unsweetened coconut milk, tomatoes, boneless skinless chicken breasts, cilantro leaf, mint leaf

Directions:
Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
Mama's Meat Patties


Ingredients:
ground beef, garlic powder, salt, cumin, black pepper, all-purpose flour, butter, onion, green bell pepper, tomato sauce, water, ketchup, cumin, salt, cilantro

Directions:
In a large bowl, mix all ingredients for patties. Mix well. Take about 1/4 cup meat mixture and form into a ball. Flatten ball into 2 1/2 inch evenly round patties.
In a large frying pan under medium high heat, cook patties until brown on each side. Place on a paper towel. Finish cooking the rest of the patties and also place on paper towel.
Discard fat rendered from patties and place the same frying pan under medium high heat.
Melt butter. Add onions and bell pepper. Saute about 2 mins scraping the bottom of the pan.
Add can of tomato sauce and water. Add ketchup, dash of cumin and salt to taste. Mix to incorperate.
Bring to a quick boil and taste to make sure that it has enough salt. Add patties back to pan and simmer on medium heat about 15 mins or until sauce has thickened a bit.
Add cilatro sprigs lasts and give it a stir before serving. Serve with/over white rice.
Olive Garden Zuppa Toscana (Copycat)


Ingredients:
garlic, chicken broth, water, kale, fat-free evaporated milk

Directions:
Cut potatoes into quarters, then slice each piece into quarter inch pieces.
Combine first 5 ingredients into a large pot and simmer over medium heat until potatoes begin to break up (15-20 minutes].
While other ingredients simmer, cook sausage in a skillet over medium heat until brown and crumbled.  Remove from pan and place on a plate that has been covered in 3-4 papertowels (to further drain the fat].
In the same skillet, saute bacon until crisp.
When potatoes are done, add sausage and bacon to the pot. Simmer 10 more minutes.
Add kale and evaporated milk.  Simmer for 5-10 more minutes and then enjoy!
LEMON CURD


Ingredients:
eggs, sugar, fresh lemon juice, lemons, zest of, unsalted butter

Directions:
Zest the lemons.  Cut each lemon in half and juice.
In a saucepan, whisk the eggs, sugar, lemon juice and lemon zest.  Cook over medium heat, stirring with a wooden spoon, until sugar melts.  Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.
Once the curd is thickened, pour it through a sieve into a clean bowl.
Spoon curd into sterilized jars.  Wipe rims with a clean, damp cloth.  Screw on sterilized lids and rims.  Process in a boiling water canner for 15 minutes (for 1/2 pint jars].  Label jars and store in a cool, dark place for up to one year.
If you plan to use immediately, refrigerate after cooling.
Chicken Noodle Soup


Ingredients:
roasting chickens, celery, carrot, star anise, bay leaves, cinnamon stick, clove, garlic cloves, peppercorns, olive oil, fresh parsley, chicken meat

Directions:
Place the whole chicken in a large pot and cover with water. Bring to a boil - once boiling add a hand of kosher salt - if you add the salt before the water boils your stock will be cloudy.
Add your vegetables to the stock they do not need to be peeled you will be removing them, simply chop into large pieces.
Cook for approximately 1-2 hrs or until the chicken meat starts to fall off the bone.
Remove the chicken from the stock and set aside. Remove all the veggies that remain in the stock. Allow to cool, once cool any fats will come to the top, remove the fats (sometimes the best way of doing this is to set the stock pot in the fridge and allow the fats to harden, its easier to remove].
Remove all skin from the chicken that has cooled and dice all of your available meat.
In a large pot add your olive oil and diced onions, saute till tender.
Using cheese cloth make a 6" x 6" square place your star anise, bay leaves, cinnamon, garlic, clove and peppercorns in the cheese cloth and bring all four edges to the center and tie with a piece of kitchen string, leave the string approximately 6 inches long after you tie, this will be tied to the handle of your pot for easy removal.
Add your cooled chicken stock to the onions that have been sauting.
Cook this for approximately one hour over med low heat with the lid on. Remove the garni when you are ready to serve the soup (the cheese cloth bundle].
In separate pot cook your noodles to el dente, when done reserve 1 cup of your noodle water. Drain the noodles and drizzle with 2 tsps of good olive oil.
Check your soup for flavor, if you have not reached your desired level of chicken flavor I add one or two bouillon cubes. Add the chicken meat, and parsley and the cup of noodle water. Just before serving add your noodles.
Sour Cream and Chives Whipped Potatoes


Ingredients:
potatoes, butter, sour cream, milk, chives

Directions:
Place the potatoes in a large saucepan and cover with water.
Cook until soft.
Drain and place potatoes in a mixer bowl.
Add the butter and sour cream.
Whip on low.
Gradually add the milk and increase the mixer's speed, whipping until the potatoes are smooth.
Add the chives and check the seasonings, adding more salt and pepper as needed.
Serve warm.
Scottish  Bakers  Shortbreads 1959


Ingredients:
butter, all-purpose flour, salt

Directions:
Cream the butter and sugar  very well.
Sift the flours after measuring and combine together.
Add flours to creamed mixture  very gradually blending well after each addition.
Knead on bread board for ten minutes.
Lightly flour the bread board and roll our to 1/4 to 1/2 inch thick.
Cut into rounds  with a cookie cutter and place on ungreased cookie sheet.
Prick gently with a fork.
Cover lightly and chill for an hour.
This lets the gluten in the flour rest and relax from all the kneading.
Bake in preheated 300 degree oven for 30 to 40 minutes,  depends on your oven.
Bake until light tan in colour.
Remove from oven and onto a wire rack.
Store in a air tight container in a warm place.( cupboard].
Allow to mellow  and age for 1  to  2 weeks.
Should make 4 dozen cookies.
Mango Salad


Ingredients:
mango, Thai fish sauce, sugar, cilantro, green onion, red onion, roasted peanuts, lime, juice of

Directions:
"Combine ingredients and sprinkle with lime juice. You will need a smaller amount of lime juice for a green mango and more lime juice if mango is ripe."
Chocolate Delight - Hcg - P2/P3/P4


Ingredients:
coconut oil, cocoa powder, stevia

Directions:
Melt coconut oil (in microwave] for 15-45 seconds, just long enough for it to turn to liquid.
Add cocoa powder (the more cocoa powder, the more the flavor will taste like 'dark chocolate', so if you don't like dark chocolate, use the lesser amount of cocoa powder] and add sweetener (8 packets or to taste].  Mix thoroughly.
Pour small amounts into an ice cube tray (or similar] and freeze for at least 15 minutes, to harden.  Then enjoy!  =].
Orange Pork and Asparagus Stir-Fry


Ingredients:
navel oranges, olive oil, salt, pepper, asparagus, garlic clove, water

Directions:
Grate 1 tsp peel from one orange and squeeze 1/4 cup juice.
Cut peel and pith from other orange and cut it into 1/4 inch slices cutting each slice into quarters.
In non stick skillet, heat 1/2 tsp olive oil over med heat til hot but not smoking.
Add half the pork and sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
Cook 2 minutes or until pork loses pink color, stirring frequently.
Transfer to plate.
Repeat.
To same skillet add asparagus, garlic, orange peel, remaining 1/4 tsp salt and water.
Cover and cook about 2 minutes until tender crisp.
Return pork to skillet.
Add orange juice and orange pieces.
Heat through stirring often.
Serve.
Pina Colada Muffins
Category: bread
By SAMDEE

Pineapple, coconut, and rum extract combine to make this a tasty, tropical muffin.

Ingredients:
½ cup white sugar
¼ cup margarine
1  egg
1 cup sour cream
1 teaspoon rum flavored extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (15 ounce) can crushed pineapple, drained
½ cup flaked coconut

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners. In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 205.5
Fat: 9.2 g
Saturated fat: 4.1 g
Carbohydrates: 28.3 g
Sugars: 14.7 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 23.9 mg
Sodium: 248.6 mg
Pesto Romano Roasted Red Potatoes #SP5


Ingredients:
pesto sauce, kosher salt, romano cheese, fresh rosemary

Directions:
Preheat oven to 450°F.
Cut potato wedges in half and place in large bowl.
Drizzle with olive oil.
Add pesto and stir to combine.
Pour potatoes onto baking sheet. (Don’t wash the bowl, save it for when the potatoes come out of the oven].
Sprinkle with salt.
Bake for 20 minutes, turning the potatoes over half way through, until golden.
Remove from oven and put back into your bowl with the pesto. This will allow the potatoes to pick up any pesto that was left behind from the previous step.
Stir in the freshly grated Romano cheese.
Top with rosemary or other herbs if desired.
Home Chef Pork Tenderloin With Roasted Pears


Ingredients:
green beans, bosc pear, shallot, garlic cloves, fresh thyme sprigs, butter, olive oil

Directions:
Preheat oven to 400°F  Trim ends off green beans. Cut into 1" pieces. Core pear and cut into ½" slices. Peel and halve shallot. Cut into ¼" slices. Mince garlic. Stem and mince thyme. Pat pork tenderloin dry, and season all over with ¼ teaspoons salt and a pinch of pepper.
Heat 2 teaspoons olive oil in a large non-stick pan over medium-high heat. Add green beans, pear, shallot, ¼ teaspoons salt, and ¼ teaspoons pepper to hot pan. Stir occasionally until lightly charred, 5-7 minutes. Transfer to prepared baking sheet and spread into a single layer (some overlap is ok]. Reserve pan; no need to wipe clean.
Return pan used to start green beans and pear to medium-high heat. Add 1 teaspoons olive oil and pork tenderloin to hot pan. Cook until browned on two sides, 3-4 minutes per side.
Place pork tenderloin on top of green beans and pear. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 16-18 minutes. Rest pork at least 5 minutes, then slice if desired. Reserve pan; no need to wipe clean. While pork rests, make sauce.
Return pan used to sear pork tenderloin to medium heat. Add 1 teaspoons olive oil, garlic, and thyme to hot pan. Cook until fragrant, 30-60 seconds. Stir in ¼ cup water and chicken base. Cook until slightly thickened, 1-2 minutes. Remove from burner and swirl in butter. Season with ¼ teaspoons salt and a pinch of pepper.
Ramen Corn Chowder


Ingredients:
bacon, water, milk, butter

Directions:
Cook 2 rashers of bacon until crispy; set aside on paper towels to drain. (Reserve the 2 uncooked rashers for step 3.].
Crush the ramen in the package until reduced to small pieces. Carefully open the package; remove and reserve the seasoning packet.
Pour noodles into a saucepan, along with corn, water, milk, cooked and uncooked bacon. Add half the seasoning packet, bring to a simmer and cook until noodles are tender. Add butter. Stir well and serve.
Simply Roasted Chicken


Ingredients:
whole chickens, olive oil, kosher salt, fresh ground pepper

Directions:
Preheat oven to 400 degrees Fahrenheit.
Wash chicken; pat inside and outside dry with paper towels.
Rub olive oil over breast, legs and wings.
Sprinkle with kosher salt and pepper.
Roast for 30 minutes; check to see that the chicken is not browning too fast. If it is getting too brown, cover with aluminum foil.
Continue roasting 30 more minutes, or until internal temperature reaches 170 degrees Fahrenheit.
Let rest 10 minutes before carving or shredding.
Chocolate Carrot & Squash Muffins


Ingredients:
eggs, canola oil, vanilla extract, sugar, brown sugar, cocoa powder, white whole wheat flour, baking powder, baking soda, carrots, sweet apple, raw sugar

Directions:
Preheat the oven to 350°F. Line two muffin tins with cupcake liners, and set aside.
In a bowl, combine the eggs, oil, yogurt and vanilla.
Beat in the sugars and cocoa until smooth.
Stir in the flour, baking powder and baking soda until just combined, then add the squash, carrots and apple and fold in until evenly distributed.
Scoop the prepared batter into the muffin tins ¾ of the way up.
Sprinkle with sanding sugar.
Bake for approximately 20 minutes, until a toothpick inserted in the center comes out clean.
My Easier Tzatziki


Ingredients:
cucumbers, English cucumber, extra virgin olive oil, of fresh mint, kosher salt, garlic powder, black pepper

Directions:
Peel cucumber. Cut into quarters. Slice off seed section if it has seeds.
Grate using food processor or small box grater. Place grated cucumber onto about a 12 inch section of doubled cheesecloth, wrap and twist over a bowl and squeeze out liquid using your hands. You will need 1/2 cup dry grated cucumber.
Stir together cucumber with all remaining ingredients and adjust your seasonings to taste.
Serve cold.
Sweet Macaroni Salad


Ingredients:
elbow macaroni, carrots, green pepper, red onion, fat-free mayonnaise, sugar, cider vinegar, salt, pepper

Directions:
Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper and onion.
In a small bowl, whisk the mayonnaise, milk, sugar, vinegar, salt and pepper until smooth.
Pour over macaroni mixture and toss to coat.
Cover and refrigerate overnight.
Japanese Chicken Curry


Ingredients:
canola oil, boneless skinless chicken thighs, onions, garlic, ginger, curry powder, low sodium chicken broth, carrots, sweet potato, Asian pear, tomato paste, cocoa powder, kosher salt, ketchup, Worcestershire sauce, butter

Directions:
Heat the oil in a large Dutch oven over medium-high heat.
Add the chicken in a single layer (work in batches if needed] and let the chicken brown undisturbed (about 5 minutes].
Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside.
Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil.
Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes.
Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant.
Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt.
Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes.
Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry.
Adjust salt to taste.
Serve with hot rice on the side.
Red Sunset Muffins


Ingredients:
whole wheat pastry flour, unbleached white flour, wheat germ, baking soda, baking powder, salt, blood oranges, sweet potato puree, brown sugar, egg, canola oil, raw sugar

Directions:
Preheat oven to 350°F Lightly spray or oil standard 12-muffin tin, or line with paper liners.
In a large bowl, whisk together flours, wheat germ, baking soda, baking powder and salt.
Grate zest from oranges; set aside. Peel pith from oranges, then separate into sections. Cut 2/3 of the sections across the segment into half-inch pieces; set aside.
Add remaining orange sections to a food processor, along with sweet potato puree, brown sugar, egg, oil (apple sauce] and zest. Process until smooth.
Stir wet mixture into dry mixture. Fold in chopped orange sections.
Divide batter evenly between prepared muffin cups. Sprinkle each muffin with 1/2 teaspoon of the coarse sugar (or desired sugar topping] and bake for about 25 minutes, until a toothpick inserted in the centre of a muffin come out clean.
Creamy Mexican Corn on the Skillet


Ingredients:
corn kernel, cream cheese, fresh lime juice, chili powder, ground cumin, salt

Directions:
"Put all ingredients in a skillet with 1-2 T water. Stir until cream cheese is dispersed throughout and corn is hot."
Szechuan Tofu and Red Bellpepper


Ingredients:
soy sauce, rice vinegar, sugar, white pepper, extra firm tofu, red bell pepper, garlic, fresh ginger

Directions:
In a small bowl, mix soy sauce, rice vinegar, sugar, chile garlic, and white pepper. Set aside.
Heat a large frying pan or wok with oil over med-high heat. Carefully add tofu and sear for a minute then add bellpeppers. Cook until peppers until tender and slightly crunchy. Add a bit more oil if needed.
Add the last 3 ingredients: oil, garlic, and ginger to pan; stir until garlic are lightly browned, 1 to 2 minutes. Stir soy mixture and add to pan; bring to a boil and stir until most of the liquid has evaporated and tofu and peppers are coated, 2 to 3 minutes. Pour into a serving dish.