xiaoxl/recipe_data huggingface dataset:
Peanut Curry Corn


Ingredients:
peanut butter, curry powder

Directions:
I use 1/2 cup unpopped corn kernels to make about 8 to 10 cups of popped corn in my air-popper. I use a LARGE plastic bowl to pop into.
In a microwave safe cup, put the peanut butter ( I use "Better than Peanut Butter" with mine. It's half the calories and like 75% less fat. It's too sweet in my opinion for PB&J sammies, but it is really great in this!].
Add sambal (add more if you like it spicier, or less if you're a wimp] to the peanut butter along with enough water (teeny bit!] to thin the peanut butter, not too runny though! Should be a creamy and thick. Stir with a table knife, not a fork.
Microwave the cup of P. Butter and Sambal for about 30 seconds.
With rubber gloved hands (Hot!] gently fold the P. butter mixture onto the popcorn. It's messy, and sticky and it seems impossible without crushing all the popcorn, but trust me, it does work. Just keep grabbing some in your hand and working it through the popcorn GENTLY. Remember work it into popcorn in the bottom of bowl too.
As it cools it turns into little clusters of popcorn-ball like sticky sweet spicy yumminess!
A nice cold beer goes great with this!
Island Sloppy Joes ( Not Tomato Based )


Ingredients:
beef, onion, garlic cloves

Directions:
Brown beef and drain in a medium skillet over medium heat., Mix steak sauce, onion, garlic and dressing in with meat., cook mixture for 2 minutes or until heated through., Serve on hamburger buns.
Szechwan Chicken over String/Green Beans


Ingredients:
carrot, boneless chicken breast, garlic cloves, fresh ginger, red pepper flakes, reduced sodium soy sauce, mirin, dry sherry, cornstarch, fresh green beans, sesame seeds

Directions:
Heat 1 teaspoon oil in large skillet over medium-high heat. Add carrot strips. Cook 3 minutes, stirring occasionally. Add chicken, garlic, ginger and red pepper flakes. Stir-fry 3 minutes or until chicken is no longer pink. Combine soy sauce, mirin and cornstarch in small bowl. Add to chicken mixtures. Stir-fry about 1 minute or until sauce thickens. Remove to bowl and cover to keep warm.
Meanwhile blanch green beans in a large saucepan of boiling water for 4 to 5 minutes. Immediately shock the beans in a bowl of ice water. Drain and pat dry.
In same skillet chicken cooked in, add remaining 1 teaspoon oil. Add green beans and cook about 1 minute or until warmed through.
To serve put a bed of green beans on each plate and cover with chicken mixture. Sprinkle with toasted sesame seeds.
Garlic Prawns
Category: seafood
By kathie

This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY.

Ingredients:
½ cup olive oil
1 tablespoon Dijon mustard
3 cloves garlic, minced
1  lemon, juiced
1  orange, juiced
1 teaspoon dried basil, or to taste
2 tablespoons white wine  (Optional)
30  tiger prawns, peeled and deveined

Directions:
In a glass dish, mix together the olive oil,  mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour. Heat an outdoor grill to high heat. Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink. If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Prep time: 15 mins
Cook time: 3 mins
Total time: 1 hr 18 mins
Yields: 30 prawns

Calories: 230.7
Fat: 18.6 g
Saturated fat: 2.6 g
Carbohydrates: 6.4 g
Sugars: 2.7 g
Dietary fiber: 1.6 g
Protein: 10.2 g
Cholesterol: 89.1 mg
Sodium: 166.3 mg
Catalan Chickpeas


Ingredients:
chickpeas, hard-boiled eggs, raisins, onion, flour, garlic cloves, tomato paste, parsley

Directions:
Heat some olive oil in a pot. Fry onion over low heat for about 10 minutes.
Meantime leave the raisins to soak in cold water and cut the eggs in half.
In a mortar, coarsley grind together the almonds, garlic and parsley
Add the flour to the onion and cook 1 min stirring all the time.
Add stock, tomato paste and ground almond mixture to onions. Cook slowly 10min stirring frquently.
Add the chickpeas and the drained raisins and cook a further 10 mins stirring frequently. Add more stock if it looks too dry.
Put eggs on top and heat through.
Sister Little's Spice Cake


Ingredients:
flour, baking powder, salt, baking soda, brown sugar, shortening, molasses, ginger, clove, nutmeg, eggs, buttermilk

Directions:
Mix all ingredients and pour into a greased pan., Add spices to suit your taste., Bake 20 minutes at 350*.
Grandma's Creamy Ham Casserole
Category: main-dish
By lwelsh

One of my kid's favorite casseroles. Best recipe the day after a big ham supper!

Ingredients:
1 (8 ounce) package egg noodles
1 cup cubed fully cooked ham
1 (12 fluid ounce) can evaporated milk
1 (10.75 ounce) can  condensed cream of chicken soup
1 small onion, minced
⅓ pound processed cheese food (such as Velveeta®), cubed
½ cup crushed potato chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Mix egg noodles, ham, evaporated milk, cream of chicken soup, onion, and processed cheese food in a 9x13-inch baking dish until evenly distributed. Bake in preheated oven until bubbly and cheese food is melted, about 1 hour. About 5 minutes before end of baking, sprinkle chips atop casserole and return to oven; bake for 5 minutes more.

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

Calories: 429.6
Fat: 22 g
Saturated fat: 9.9 g
Carbohydrates: 39 g
Sugars: 9.4 g
Dietary fiber: 1.5 g
Protein: 19 g
Cholesterol: 82.2 mg
Sodium: 1039.1 mg
Best Instant Pot® Scalloped Potatoes
Category: side-dish
By Fioa

Scalloped potatoes are the ultimate side dish. Try this quick and easy version made in minutes in your Instant Pot®!

Ingredients:
2 pounds Yukon gold or red potato, cut into 1/4-inch slices
1 cup vegetable broth
½ teaspoon salt
2 cups shredded sharp Cheddar cheese, divided
3 tablespoons heavy cream
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon nutmeg

Directions:
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine potatoes, vegetable broth, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer potatoes carefully to an 8-inch square oven-safe deep dish. Combine 1 1/2 cups Cheddar cheese, cream, garlic powder, pepper, and nutmeg in the pressure cooker with the remaining liquid; select Saute function and cook until smooth and creamy, about 5 minutes. Pour sauce evenly over potatoes and sprinkle with remaining 1/2 cup Cheddar cheese. Broil in the preheated oven until golden, about 5 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 505.7
Fat: 27.4 g
Saturated fat: 17.2 g
Carbohydrates: 43.7 g
Sugars: 1.3 g
Dietary fiber: 4 g
Protein: 22.4 g
Cholesterol: 87.7 mg
Sodium: 852 mg
Pork Chops and Scalloped Potatoes


Ingredients:
butter, salt, black pepper, all-purpose flour, chicken broth, potatoes, paprika

Directions:
Preheat oven to 350.
In a sauce pan, 1 tbs butter over medium heat, add salt, pepper,and flour. Pour chicken broth in, stir and cook until mixture boils and thickens. Remove from heat and set aside.
In a skillet brown pork chops in 1 tbs of butter. Grease cooking dish with remaining butter, and layer potatoes. Pour mixture over potatoes, place pork chops on top. Sprinkle paprika over chops.
Cover and bake for 1 hour. Un cover and bake 30 minute.
Enjoy!
Chef John's Braised Red Cabbage
Category: side-dish
By Chef John

We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.

Ingredients:
2 tablespoons butter
1 small head red cabbage, cored and thinly sliced
salt to taste
⅓ cup water
¼ cup red wine
2 tablespoons red wine vinegar, or to taste
2 tablespoons white sugar
1 pinch caraway seeds

Directions:
Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds. Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

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

Calories: 134.4
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 17.7 g
Sugars: 11.8 g
Dietary fiber: 3.1 g
Protein: 2.1 g
Cholesterol: 15.3 mg
Sodium: 80.4 mg
Very Low Carb Vanilla Quick Bread


Ingredients:
baking powder, Splenda sugar substitute, sea salt, heavy cream, eggs, water, extra virgin olive oil

Directions:
Preheat oven to 400*F;  Oil a Pyrex loaf pan and set aside.
Mix all dry ingredients in a small bowl.  Mix all liquid ingredients in a large bowl; then add dry ingredients and mix with hand mixer for one minutes.  Pour into loaf pan and bake 25-30 minutes or until toothpick inserted in center of loaf comes out clean.
This bread slices like regular bread.
Chocolate Pixies


Ingredients:
margarine, butter, flour, sugar, walnuts, pecans, baking powder, salt, eggs, powdered sugar

Directions:
In large saucepan melt margarine and choclate over low heat, stirring constantly until smooth.
Remove from heat, cool slightly Add flour, walnuts, baking powder,salt, sugar and eggs, add chocolate to mixture.
Cover dough with plastic wrap and refrigerate 1 hour for easier handling.
Heat oven to 300 degrees, shape dough into 1 inch balls, roll balls into powdered sugar, coating heavily, place 2 inches apart on greased baking sheet, bake for 13-18 minutes.
Remove from cookie sheet to cool.
Chicken Salad


Ingredients:
chicken breasts, mayonnaise, green onion, celery, grapes, walnuts, pecans, curry powder

Directions:
Combine all ingredients in a container that can be covered because there will be leftovers!
Enjoy immediately and/or refrigerate the leftovers!
Hamburger Soup


Ingredients:
lean ground beef, onion, diced tomatoes, water, parsley, carrots, celery, pearl barley, thyme, bay leaf, beef bouillon cubes

Directions:
Brown meat and onions., Drain well., Combine all ingredients in a large pot., Cook at least 2 hours or use a crockpot and cook up to 8 hours., Remove bay leaf before serving., This soup freezes well.
Easy Delicious White Pizza


Ingredients:
alfredo sauce, mozzarella cheese, parmesan cheese, garlic powder, dried oregano

Directions:
Preheat oven to 400.
Spray a cookie sheet with non-stick spray and gently roll the pizza dough out. Sprinkle with 1/2 tbsp garlic powder. Form a crust around the perimeter.
Cook crust for 7 minutes and remove from oven.
Spread 3 tbsp Alfredo sauce on crust.
Sprinkle with half the parmesan and mozzerella cheese.
Top with chicken and bacon crumbles.
Top the meat with remaining Alfredo sauce, distributing evenly.
Sprinkle remaining cheeses, garlic powder, and oregano.(Rubbing any dried spice between your fingers before sprinkling enhances the flavor greatly!].
Bake 18-20 minutes or until crust is golden brown and cheese is bubbly.
Easy Avocado Salad


Ingredients:
avocado, solid white tuna packed in water, flax seed, cucumber, fresh lemon juice, extra virgin olive oil

Directions:
Cut avocado in half.  Scoop out the flesh of one half into a bowl or onto a plate.
Mash the avocado up with a fork until it takes on a creamy, spreadable texture.
Peel cucumber and then chop as finely or coarsely as you wish(the bigger the chunks, the harder it will be to mix].
Dump tuna, cucumber, avocado, flax seeds, and spices into medium-sized mixing bowl, and mix until well combined.
Then you can either eat the salad right away, or chill for later!  I usually pack it in a lunchbox with a few ice packs and have it for a snack when I'm out running errands.
Feel free to experiment with the types of veggies, spices, or cold meat you use.  It's the avocado that makes the dish!
If you are planning on making the dish ahead of time, adding in the optional olive oil and lemon juice will help preserve the avocado and also add some nice flavors.
Chocolate Balls


Ingredients:
"rum"

Directions:
Mix first 5 ingredients together, making sure they are combined well., Using about a tablespoon of mixture, roll into balls., Roll each ball in coconut.
Quick and Easy Chicken Taquitos
Category: appetizers-and-snacks
By Joanne Rainey Miller

My kids love the taquitos we get at the grocery store in the freezer aisle. They would happily eat them every day. However, the mean mommy that I am, am working on reducing the amount of processed food in our diet so I had to try homemade. After checking all the recipes for taquitos I could find, I decided to mix it up and create my own! So I took ideas from about 4 different recipes and went to town. My kids and husband have given their seal of approval. My very picky 3-year-old even had seconds! I serve them on a bed of lettuce with sour cream and do Mexican rice on the side.

Ingredients:
¾ pound shredded cooked chicken
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (4 ounce) can diced green chiles, drained
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon minced garlic
1 cup shredded Mexican cheese blend
18 (6 inch) corn tortillas
cooking spray (such as Pam®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat. Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds. Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray. Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 9 servings

Calories: 292.5
Fat: 9.4 g
Saturated fat: 4.4 g
Carbohydrates: 33.5 g
Sugars: 0.9 g
Dietary fiber: 7.1 g
Protein: 19.9 g
Cholesterol: 42.7 mg
Sodium: 744.9 mg
Taco Fiesta Chicken Lasagna


Ingredients:
diced tomatoes with mild green chilies, thick & chunky salsa, sour cream, colby-monterey jack cheese, green onion, sliced ripe olives, fresh cilantro

Directions:
Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.
In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.
Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.] Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.
Greek Death by Garlic Pasta


Ingredients:
extra virgin olive oil, garlic, salt, red pepper flakes, fresh parsley, penne pasta, rotini pasta, romano cheese, parmesan cheese, green pepper, black olives, red onion, feta cheese, fresh lemon zest, chorizo sausage

Directions:
Cook pasta according to pkg directions., While pasta is cooking, in a stir fry pan, Saute garlic and Peppers, in oil., Add Sausages,Olives and Greek seasoning to warm through., Toss hot pasta with garlic mixture, add salt, Garnish with cheeses, lemon zest ,lemon juice, onion, pepper flakes and parsley., Serve immediately in a pre-warmed serving dish.
Cranberry Ice


Ingredients:
"jellied cranberry sauce"

Directions:
Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes.
Gently stir in lemon-lime soda.
Divide mixture to fill 2 ice cube trays. Freeze until firm.
Transfer cubes to food processor and mix until frothy.
Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.
Tropical Cheesecake


Ingredients:
flaked coconut, butter, cream cheese, sugar, cornstarch, eggs, sour cream, lemon juice, vanilla, pineapple tidbits, kiwi, coconut

Directions:
For crust:
Mix crust ingredients together and press into the bottom of a 9 inch spring form pan.
Bake at 350 for 10 minutes and cool.
Filling:
All ingredients should be brought to room temperature.
Beat cream cheese and sugar till smooth.
Add cornstarch and beat well.
Add eggs, and beat on low for just till combined.
Add sour cream, lemon juice, and extracts.
Beat just till blended.
Pour over crust and bake 350° for 45-50 minutes or till center is almost set.
Cool 1 hour and refrigerate overnight.
Next day remove the sides of the pan.
Heat jam in sauce pan.
Arrange fruit over top of cheesecake.
Brush entire cake w/ jam, and then press the toasted coconut onto the sides of the cake.
Prep time does not include refrigeration.
Spicy Okra and Turnip Greens


Ingredients:
okra, onion, pine nuts, water, salt

Directions:
Cook and stir onion and pine nuts in oil in Dutch oven over medium heat until onion is tender, about 3 minutes.
Stir in turnip greens, okra and remaining ingredients.  Heat to boiling; reduce heat.  Cover and simmer until turnip greens are tender, 18 to 20 minutes.
Signe's Salsa


Ingredients:
ripe olives, diced green chilies, diced tomatoes, fresh tomatoes, green onion, olive oil, vinegar, Rotel tomatoes & chilies, salt, pepper

Directions:
Combine all ingredients., Adjust garlic salt, salt, and pepper to taste., Allow to chill at least 20 minutes.
Peartini


Ingredients:
fresh lemon juice, pears

Directions:
Place all ingredients in a martini shaker., Shake., Strain into a chilled martini glass., Garnish with sliced pears.
Crock Pot Beef and Broccoli


Ingredients:
boneless round steak, onion, beef broth, cornstarch, water

Directions:
Combine beef, mushrooms, onion, broth and teriyaki sauce in crock pot.
Cover; cook on LOW for 8-10 hours.
Dissolve cornstarch in 2 tablespoons of water 35-40 minutes before serving.  Stir into beef mixture.
Add broccoli; stir. Cover and cook 35-40 minutes more until broccoli is tender.
Collard Greens With Black Beans


Ingredients:
onion, mushrooms

Directions:
Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
Chop onion and mushrooms and set aside.
Combine beans and pasta sauce and set aside.
Coat a large covered non-stick skillet or dutch oven (at least 5 quarts] with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
Add black beans and pasta sauce to collard mixture and heat through.
Kansiyé - Traditional Recipe from Guinea (West Africa)


Ingredients:
beef, lamb, onion, salt, black pepper, thyme, garlic cloves, parsley, ground cloves, tomato sauce, water, creamy peanut butter, cooked rice

Directions:
Brown meat in oil in 10-inch frying pan.
Add onion, salt, pepper, thyme, garlic, parsley and clove.
Combine tomato sauce and 1 cup water, add to meat mixture and stir well. Dilute peanut butter in remaining cup of water and add to mixture.
Cook over medium heat for 1 hour, or until meat is tender. Serve hot over the cooked rice.
Sloppy Joe's, an Adaptation from the Jessica Seinfeld Book


Ingredients:
coconut oil, onion, celery, garlic clove, ground turkey, carrot, chicken broth, tomato paste, Worcestershire sauce, chili powder, brown sugar, salt, pepper

Directions:
Heat the oil in large skillet over medium high heat.
Add the onion, celery, and garlic and cook until softened.
Add the turkey and break up into small pieces, stirring until no longer pink.
Add the squash puree and carrot.
Add the broth and stir.
Add the tomato paste, worcestershire, chili powder, xylitol, salt, and pepper.
Cover and cook over medium heat until carrots are cooked and flavors are blended.  If mixture has too much liquid in it, just cook with the cover off for a few minutes to thicken.
Serve on sandwich thins with fixings such as sliced onion, relish, ketchup, and tomato.
I had this for dinner tonight with strawberries and a zero point cucumber salad, so had a nice dinner for 7 points.
Cornish Game Hens With Rosemary and Apple Stuffing


Ingredients:
fresh basil, fresh rosemary, fresh thyme, garlic clove, unsalted butter, extra virgin olive oil, apples, herbed croutons, unsalted butter, fresh rosemary, garlic clove, scallion

Directions:
1- Prep hens- make sure you clean them well.
2- Combine all of the  MARINADE mixture and marinate the hens for 2 hours.
3- Combine all of the STUFFING ingredients- melt the butter and pour it over the croutons, add garlic, onion and rosemary add the chopped/diced apples last to the mixture before stuffing the hens.
3- Preheat the oven to 425- Arrange marinated hens in a large glass baking pan- prior to stuffing them make sure that you add some salt & pepper also set aside some of the marinade so that you can brush/baste a couple of times while they are cooking.
4- Cook for about an hour and a half checking on them every 1/2 hour ( I covered my hens with foil until the last 20 minutes because I wanted the hens to have a nice color]
For those who like more robust flavor add additional herbs (to taste].
Cucumber, Zucchini Noodles With Spicy Peanut Sauce


Ingredients:
honey, lime, pickled ginger, garlic cloves, warm water, soy sauce, cucumber, zucchini, cilantro, basil, peanuts, chives, scallion

Directions:
In a blender place in order  all ingredients rice wine vinegar to peanut butter.
Now to make the noodles, I used my spiralizer but you can use a mandoline with the julienne blade or a julienne peeler. I used enough cukes and zukes to fill a 8 cup bowl.
Top with the blended sauce toss to coat veggies.
Place in a serving bowl and garnish with herbs, seeds, chili and nuts.