xiaoxl/recipe_data huggingface dataset:
Veracruz-Style Red Snapper
Category: world-cuisine
By Chef John

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Ingredients:
2 tablespoons olive oil
½  white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1  jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2  limes, juiced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine. Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano. Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

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

Calories: 452.3
Fat: 25.2 g
Saturated fat: 3.6 g
Carbohydrates: 16.2 g
Sugars: 2.7 g
Dietary fiber: 4.1 g
Protein: 43.1 g
Cholesterol: 72.6 mg
Sodium: 1033.5 mg
Chocolatey Irish Coffee


Ingredients:
Baileys Irish Cream, Creme de Cacao

Directions:
"Pour all of the ingredients into your favourite mug, stir and enjoy!"
Banana Muffins


Ingredients:
white sugar, butter, egg, bananas, flour, baking powder, cinnamon, baking soda, salt, vanilla

Directions:
"Cream butter and add sugar.  When well blended, beat in egg, mashed bananas and vanilla.  Blend together dry ingredients and mix inches  Fill baking cups about 3/4 full and bake at 350 for 25 minutes."
Oh So Tender Brisket
Category: main-dish
By BREVEAL

Brisket - tender, tasty and oh so easy!

Ingredients:
Roasting bag
¼ cup all-purpose flour
3 pounds beef brisket
1 ¾ fluid ounces liquid smoke flavoring
½ teaspoon garlic powder
1 (1 ounce) package dry onion soup mix
1 teaspoon freshly ground black pepper

Directions:
Preheat oven to 275 degrees F (135 degrees C). Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag. Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 6 to 8 servings

Calories: 415.7
Fat: 33.7 g
Saturated fat: 11.5 g
Carbohydrates: 6.2 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 20.8 g
Cholesterol: 79.9 mg
Sodium: 405.5 mg
Rogene's  Italian Vegetable Soup


Ingredients:
ground beef, onion, celery, carrot, garlic cloves, cajun-style stewed tomatoes, beef bouillon granules, dried parsley, seasoning salt, oregano, sweet basil, pepper, tomato sauce, kidney beans, water, beef broth, cabbage, monterey jack cheese

Directions:
Brown beef in large heavy kettle; drain.
Add all ingredients except cabbage and macaroni.
Bring to boil.
Lower heat, cover and simmer 20 minute add cabbage and macaroni; bring to a boil and simmer until vegetables are tender.
Sprinkle with grated jack cheese before eating.
Asparagus Soup


Ingredients:
idaho potato, boiling water, chicken bouillon cubes, asparagus, garlic, fresh basil

Directions:
Put the water, chicken boullion cubes and potatoes in a large sauscepan, cover and simmer for 15 minutes.
Add asparagus and garlic and cook for 5 minutes.
Puree the soup in a blender until smooth.
Return soup to pan, add the basil, salt and pepper.
Cook until hot.
Enjoy with sourdough rolls!
Fantastic Mexican Corn and Bean Salad (Vegetarian)


Ingredients:
garbanzo beans, red kidney beans, black beans, green bell pepper, red onion, grape tomatoes, red wine vinegar, fresh lime juice, white sugar, garlic powder, cumin, chili powder, cilantro, seasoning salt, black pepper, Tabasco sauce

Directions:
In a bowl whisk together, oil, vinegar, lime juice, sugar, garlic, cumin, chili powder, cilantro, seasoned salt and black pepper until well combined.
Add in Tabasco or hot sauce to taste.
In a large glass bowl toss together all the beans, bell pepper, jalapeno pepper, corn and sliced red onions.
Pour the dressing over the bean mixture; toss to coat the season with white salt and more black pepper if needed.
Cover and chill 24 hours mixing once or twice during chilling time.
Just before serving mix in the grape tomatoes.
Lomi Lomi Salmon


Ingredients:
salmon fillets, sea salt, cherry tomatoes, green onion, lime, juice of, fresh cilantro, avocado

Directions:
Make sure you use the freshest salmon you can get, preferably, it jumped right into your kitchen from the ocean.
Place salmon in glass dish, cover completely with salt( you may not need all two cups]and refrigerate overnight.
Drain salmon in the morning and pat dry - do not rinse.
Dice salmon and place in favorite serving bowl.
Chop tomato, green onions, placing on salmon.
Sqeeze juice from half of the lime, removing seeds.
Cover salmon mixture; placing freshly chopped cilantro on top. Refrigerate 3 hours before serving.
Serve with avacado slices.
Note: prep time does not include the overnight salting process.
Mario Batali's Olive Oil and Orange Cake


Ingredients:
oranges, extra virgin olive oil, eggs, salt, sugar, flour, baking powder

Directions:
Preheat oven to 350°F and oil a 9-inch round cake pan.
Remove zest from all oranges and juice from one. Set fruit aside for another use.
In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes].
Slowly add sugar while continuing to mix (about 2 more minutes].
Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches.
Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean.
Cool to room temperature, cut into wedges and serve.
French Hot Chocolate


Ingredients:
chocolate, water, sugar, milk

Directions:
Combine water and chocolate., Cook until chocolate is melted., Add sugar and cook until thick., Cool., Fold whipping cream into chocolate mixture., To serve put 2 heaping tablespoons in a cup and add hot milk.
Beef & Rotini Salad With Tomato Basil Dressing


Ingredients:
minced garlic cloves, cornstarch, sugar, salt, sirloin beef, extra virgin olive oil, minced garlic cloves, sugar, tomatoes, green onions, basil, rotini pasta, parmesan cheese

Directions:
Combine beef and marinade ingredients; let sit, covered, at room temperature for at least 1 hour.
Cook rotini until al dente.
In a medium-size bowl, combine together balsamic vinegar, olive oil, garlic, salt, pepper, sugar, tomato, green onion, and basil.
Brown meat in nonstick skillet over medium-high heat; drain and toss with warm rotini and dressing. Sprinkle generously with parmesan cheese.
The dressing will flavor this salad better if the pasta is warm when dressed. Leftover roast beef can also replace the sirloin.
Honey Lime Cajun Shrimp Stir Fry


Ingredients:
lime juice, honey, light soy sauce, raw shrimp, sweet potato, carrots, sugar snap pea, cabbage, red onion, cornstarch, cold water, cooked brown rice

Directions:
Mix the marinade ingredients together in a bowl.
Place the shrimp in a sealable container and pour half the marinade over them.
Refrigerate for 1 hour to overnight.
Take the reserved marinade and pour into a wok, heated on high.
Add vegetables to wok and cook, stirring occasionally, for 8-10 minutes, until vegetables are tender.
Push the vegetables to the side and add the shrimp (after draining out the marinade].
Cook, stirring occasionally, until shrimp are pink, about 3 minutes or so.
Mix the cornstarch and 1/4 cup of water and  add to the wok to thicken the sauce.
Cook for about 1 minute.
Serve over cooked brown rice.  Yum!
Caramel Walnut Banana Torte


Ingredients:
brown sugar, margarine, butter, heavy cream, walnuts, sugar, margarine, butter, banana, eggs, all-purpose flour, baking powder, baking soda, salt, buttermilk, sugar, all-purpose flour, salt, low-fat milk, egg, vanilla, margarine, butter, bananas

Directions:
TOPPING: Place brown sugar, margarine, and cream in a small saucepan. Heat over low heat just until margarine melts, stirring constantly.
Pour over bottoms of three 8" or 9" round baking pans, & sprinkle with walnuts.
CAKE:  Place sugar and margarine in mixer bowl and cream for about 2 minutes.
Add banana and vanilla, mix thoroughly.
Add eggs, one at a time, mixing about 15 seconds between each addition on low speed.
Combine flour, baking powder, baking soda, and salt in small bowl.
Add half of the flour mixture to the sugar mixture and mix for about 30 seconds on low speed.
Add buttermilk and remaining flour mixture. Gradually increase spead to high and beat about 30-45 seconds.
Spread batter evenly over nut mixture in pans.
BAKE: 350°F for 25 - 30 minutes until toothpick inserted in center comes out clean.
Cool in pans about 3 minutes. Remove from pans by inverting on to wire racks. (This is very important, if you don't let them cool long enough, the topping runs off the cake, too cool, and it stays in the pan].
FILLING: Combine sugar, flour and salt in medium saucepan.
Gradually stir in milk.
Heat to boiling over medium heat, stirring constantly.
Beat the egg in  a separate bowl.
Stir 4 to 5 tablespoons of hot mixture into beaten egg, 1 tablespoon at a time, mixing between each addition.
Pour egg mixture into saucepan with remaining hot mixture. Cook until mixture is thick & bubbly, stirring constantly.
Remove from heat and stir in vanilla and margarine. Cool slightly.
Refrigerate 1 hour or more until cake is cool and ready to assemble.
ASSEMBLE TORTE: (Save nicest looking layer for the top].  Place one cake layer, nut side up on serving plate.
Spread with half of filling. Arrange about half of banana slices over filling.
Top with second layer, nut side up. Spread with remaining filling and banana slices.
Top with remaining cake layer, nut side up.
Top with whipped cream just before serving.
Store in refrigerator.
Mixed Salad With Hoisin Vinaigrette


Ingredients:
white wine vinegar, fresh ginger, Dijon mustard, hoisin sauce, canola oil, low sodium soy sauce, garlic clove, cherry tomatoes, green onion, carrot

Directions:
Combine vinaigrette ingredients in a food processor; process until well combined.
Toss salad ingredients together.
Top with vinaigrette, toss together and serve.
Sambal Sauce
Category: side-dish
By Robin

This is a Malaysian recipe from our Singaporean cook for a rather hot sauce to be used with shrimp or chicken.

Ingredients:
1 cup chopped serrano chiles, with seeds
2 tablespoons white sugar
2 tablespoons salt
1 tablespoon belacan shrimp paste
1  tomato, chopped
½  onion, chopped
1 bulb garlic, peeled and crushed
2 tablespoons fresh lime juice
2 tablespoons vegetable oil
2  lemongrass, bruised
2  fresh curry leaves
1 (1/2 inch) piece galangal, thinly sliced
2 tablespoons tamarind juice

Directions:
Place serrano peppers, sugar, salt, shrimp paste, tomato, onion, garlic, and lime juice into a blender, and blend until smooth. Heat vegetable oil in a saucepan over medium-high heat. Stir in the chile puree along with the lemongrass, curry leaves, and galangal. Cook and stir until the mixture changes color and becomes very fragrant, about 15 minutes. Stir in the tamarind juice, and cook for 1 minute more. Strain before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 2 cups

Calories: 38.1
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 5.4 g
Sugars: 2.2 g
Dietary fiber: 0.5 g
Protein: 0.7 g
Cholesterol: 0.6 mg
Sodium: 875 mg
Mom's Famous Meatloaf


Ingredients:
ground beef, water, eggs, barbecue sauce

Directions:
Heat oven to 375 degrees.
In bowl, mix all ingredients except for 1/4 cup of the BBQ sauce.  I use Sweet Baby Ray's.
Line glass cake pan with tin foil.
Put meat mixture into pan and shape into a loaf.
Cover loaf with rest of BBQ sauce.
Bake for 1.5 hours or until there's an internal temperature of 160 degrees.
I usually make this and freeze it for members of my church who are sick and need help with cooking, so if it is frozen, it will need to be put in the oven (about the same temp.] for around 30-40 minute.
Cranberry Squares


Ingredients:
flour, sugar, butter, eggs, raw cranberries, pecans

Directions:
Preheat oven to 325 degrees.
Grease a 9" x 13" Pan.
Mix the butter with the sugar, and add the eggs and flour.
Stir in the cranberries and pecans.
Pour batter into greased pan, spreading out evenly.
Bake at 325 degrees for 45 - 50 minutes.
Cool.  Cut into squares.  At Christmas-time, you can add chopped green candied cherries.  These also freeze well.
Easy Low-Carb Lemon Blueberry Nut Butter Muffins


Ingredients:
eggs, salt, baking soda, lemon juice, liquid stevia, blueberries, poppy seeds

Directions:
Mix eggs, nut butter, salt, baking soda, sweetener, flavoring, and seeds if you’re using them. You will probably need some sort of power tool as nut butters are hard to get to start to blend.
Once you have a batter (it’ll be pretty thick] add the lemon juice and mix again.
If you’re going to use blueberries, fill each cup of a greased muffin tin about 1/4 full of batter, add blueberries, then some batter on top.
Otherwise fill cups 1/2 to 2/3 full.
Bake 20 minutes at 275.
Almond Paste


Ingredients:
fresh lemon juice, water, sugar

Directions:
Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice.
Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool.
Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.
NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.
Aegean Beans


Ingredients:
fresh green beans, feta cheese, plum tomatoes, green onions, olive oil, lemon juice

Directions:
1. Slice beans into bite-size pieces.
2. Microwave 6 minutes (or until cooked].
3. Chop tomatoes.
4. Dice onions.
4. Crumble cheese and mix with oil and lemon juice.
5. Toss all ingredients together.
6. Salt and pepper to taste.
Cauliflower With Cheddar Cheese Sauce


Ingredients:
cauliflower, cheddar cheese, milk, mustard powder, cornflour, egg, salt, pepper

Directions:
Cut the cauliflower into florets about the same size and simmer until just cooked.
Grate the cheese, beat the egg, put the milk and mustard into a small saucepan.
mix the cornflour together with a small amount of extra milk and add to the saucepan along with the grated cheese.
heat slowly, stirring constantly and when it comes to the boil add the beaten egg and stir briskly.
Pour the cheddar cheese sauce over the cauliflower and serve immediately.
A sprinkle of chilli seems to bring out a bit more flavour.
Western Shortcake


Ingredients:
"Canadian bacon"

Directions:
split hot cornbread put in fried bacon., top with heated chili,without beans.
Perfect Brazilian Buttery Rice


Ingredients:
butter, white rice, salt

Directions:
In a pot, melt 1 tbs of butter.
Add 1 cup white rice and fry it, almost continuously stirring with a spatula until some rice grains begin to brown (watch carefully, it can burn easily at this point].
Quickly add 2 cups of boiling water (this will create a giant puff of hot steam].
Add salt, if using.
Cook with the heat on high until it starts boiling.
Put the lid on, reduce heat and simmer for 15 minutes or until all the water is absorbed.
Wait 5 minutes with the heat off, keeping the pot covered.
Serve and enjoy!
Fried Yucca (Cassava) Costa Rican Style


Ingredients:
yucca root, yucca root, butter, salt

Directions:
Skin the yuca using a potato peeler or a knife.
Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
Boil the yuca until it is just soft enough to poke with a fork.  Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
Cut the half chunks into smaller fry-shaped pieces.
Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
Add salt and dip in ketchup.
Coconut-Cream Cheese Frosting
Category: desserts
By Lilster

I wanted a frosting for a coconut layer cake that stood up to a stronger flavor without overpowering it and without being too sweet. If frosting a layer cake, I recommend spreading melted apricot preserves over the center layer, along with some frosting.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups confectioners' sugar
2 tablespoons heavy cream
½ teaspoon salt
½ teaspoon coconut flavoring
1 teaspoon vanilla extract
½ cup sweetened shredded coconut  (Optional)
1 cup sweetened shredded coconut, toasted  (Optional)

Directions:
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners' sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners' sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.

Prep time: 15 mins
Total time: 15 mins
Yields: 5 1/2 cups

Calories: 208.7
Fat: 10.6 g
Saturated fat: 7.2 g
Carbohydrates: 28.2 g
Sugars: 26.7 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 26.6 mg
Sodium: 108.6 mg
Codfish Chowder
Category: soups-stews-and-chili
By yanktoncook

A great, easy chowder made with bacon, potatoes, corn and fish. You can replace the milk with half-and-half or cream and the fish with seafood if you want a richer chowder.

Ingredients:
8 slices bacon, diced
1 large onion, diced
1  red bell pepper, seeded and diced
salt and ground black pepper to taste
2 cloves garlic, chopped
1 ½ tablespoons seafood seasoning (such as Old Bay®)
1 (16 ounce) can chicken broth
3  red potatoes, cut into 1/2-inch cubes
4 ears sweet corn, shucked and kernels cut off
½ cup water, or as needed to cover  (Optional)
2 cups whole milk, or more as needed
2 tablespoons butter
1 pound thick cod fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Directions:
Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes. Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 407.7
Fat: 24.9 g
Saturated fat: 9.8 g
Carbohydrates: 23.1 g
Sugars: 8.1 g
Dietary fiber: 3.2 g
Protein: 23.8 g
Cholesterol: 78.1 mg
Sodium: 1206 mg
Fruit Salad


Ingredients:
crushed pineapple, bananas, frozen strawberries, cream cheese, sugar

Directions:
Dip chopped banana pieces in pineapple juice to keep them from turning too brown.
Drain and discard pineapple juice.
Mix  fruits, nuts, cream cheese and sugar in bowl.
Fold  in whipped topping.
Spread  in 9 x 13-inch pan.
Freeze  until firm.
Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free)


Ingredients:
rolled oats, dried cranberries, walnuts, bananas, vanilla extract, ground cinnamon, sea salt, baking soda

Directions:
Preheat oven to 350.
In a large bowl, combine the oats, cranberries, and walnuts.
In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
Lightly spray cookie sheets with cooking spray or line with parchment paper.
Drop dough by rounded tablespoonfuls onto prepared sheets.
Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
Transfer cookies to wire racks; cool completely.
Store in an airtight container for up to 3 days (or freeze in airtight bags/containers].
Cauliflower & Feta Alfredo "Mac" & Cheese With


Ingredients:
frozen cauliflower, butter, golden raisin, feta cheese, egg, alfredo sauce with parmesan cheese

Directions:
Cook the cauliflower according to the package directions, until just tender.
As this cooks, melt the butter in a small pan over low heat. Add the breadcrumbs and almonds, and cook until lightly browned. Set aside.
In a large bowl, add the raisins, feta, egg, Ragú® Light Parmesan Alfredo , and spinach. Mix.
Drain the cauliflower and add to the mixture in the bowl. Lightly combine until the cheese mixture totally covers the cauliflower.
Put the mixture into a sprayed pan, and top with the toasted crumbs.
Bake at 375* for 35-40 minutes or until bubbly and hot throughout.
Serve immediately.
Shaybeeyat


Ingredients:
phyllo dough, butter, pistachios

Directions:
Divide filo sheets in half and put half aside wrapped back in box.
Melt 1/2 cup butter in microwave or on stovetop.
Lay flat half the filo sheets on counter.
fold all, but one sheet over.
Cover folded over filo with towel.
Using pastry brush apply melted butter on first filo sheet.
Turn back each filo sheet and brush on melted butter
Leaving top sheet unbuttered.
Then fold over other side of filo sheets.
Cover folded over side with towel and repeat buttering remaining sheets.
Once all sheets are completely buttered, brush top with melted butter.
Measure and cut filo into 8 inches squares, as shown in picture.
Butter baking pan
Fill each square with Kasta recipe (Lebanese cream filling] and fold over in triangle shape.
Lay each triangle shaped pastry in pan, as shown in picture.
Bake at 400 degrees for 15 minutes and then broil for 1 minute to brown top of pastries.
BE CAREFUL NOT TO BURN TOP, just golden color.
Remove from oven and let cool for 10 ten minutes.
Generously, brush tops with Atr recipe (Lebanese sweet glaze].
Using a chopper or blender grind pistachios.
Garnish each pastry with pistachios, as shown in picture.
Let cool for another 15 minutes.
Cut melted Kasta for easy removal from baking pan and arrange on a serving tray.