xiaoxl/recipe_data huggingface dataset:
Pasta Salad With Green Onion Dressing


Ingredients:
olive oil, green onion, garlic clove, white wine vinegar, Dijon mustard, sour cream, bow tie pasta, red onion, orange bell pepper, parsley, unsweetened coconut

Directions:
Green Onion Dressing.
Heat grill.
Drizzle ½ teaspoon of olive oil over white bottoms of green onion.
Grill white bottoms of green onions until slightly softened and charred.
Place grilled whites of green onions, green onion tops, garlic, white wine vinegar, dijon mustard and remaining olive oil in a blender, puree until smooth.
Transfer to a bowl, stir in sour cream and season with salt and pepper.
Pasta Salad.
Heat grill.
Place cooked pasta in a large bowl, toss with 2 teaspoons of vegetable oil.
Drizzle remaining 1 teaspoon of vegetable oil over red onion rings and season with salt.
Grill red onions until softened, approximately 10 minutes, remove from grill.
Roughly dice red onions.
Add peppers, red onion, Green Onion Dressing, chopped parsley, salt and pepper to pasta, mix to incorporate all ingredients.
Garnish with Toasted Coconut.
Guacamole


Ingredients:
avocados, tomatoes, onion, garlic clove, cilantro, white wine, cider vinegar, sugar, salt, pepper

Directions:
Peel and chop all ingredients, place in a food processor or blender and whiz.
The sugar balances the vinegar, which helps to preserve and maintain a good color.
Leave covered in the fridge at least 4 hours for the flavours to mature.
Excellent with tortilla chips.
Crab Cakes


Ingredients:
egg, yellow mustard, mayonnaise, Worcestershire sauce, onion, ground black pepper

Directions:
Put crabmeat in mixing bowl.
Add beaten egg.
Mix lightly.
Add remaining ingredients in order listed.
Form the crab cake mixture into the desired size.
Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet].
Fry on one side until golden brown and turn over on other side to get the same.
Blueberry Pear Muffins


Ingredients:
character(0]

Directions:
Drain pears well; cut into 1/4 inch pieces and set aside.
Prepare the muffin mix according to package directions, adding the pears with the blueberries.
Spoon the batter into paper lined muffin cups (regular size], filling 3/4 full.
Bake 400' 20-25 minutes or until tested done.
Cool on wire rack.
Yankee-est Pot Roast


Ingredients:
garlic, boneless beef chuck roast, all-purpose flour, tomato juice, carrots, onions, bay leaves, dried sweet basil leaves, salt, black pepper, potatoes

Directions:
Rub garlic into roast and coat all over with flour.
In a large dutch oven, brown roast over medium high heat in oil.
Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
Add potatoes and simmer an additional 30 minutes, or until fork tender.
Remove bay leaves and serve.
Healthy Steak Stir-Fry
Category: world-cuisine
By Cody Tilberry

This is one tasty, healthy way to enjoy your steaks, in a stir-fry!

Ingredients:
1 tablespoon steak sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil, or to taste
¼ cup sliced onion
1 tablespoon minced fresh ginger root
1 (4 ounce) boneless beef sirloin steak, thinly sliced
½ cup broccoli florets
½ cup sliced fresh mushrooms
1 clove garlic, minced  (Optional)

Directions:
Mix steak sauce, soy sauce, rice wine vinegar, and brown sugar together in a bowl until sauce is smooth. Heat sesame oil in a wok or large skillet over high heat; saute onion and ginger over medium-high heat until onion is lightly browned, 2 to 3 minutes. Add steak, broccoli, mushrooms, and garlic; cook, stirring occasionally, until steak is cooked through and vegetables are soft, about 8 minutes. Pour sauce over steak mixture; cook and stir until evenly coated, about 2 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 4 servings

Calories: 94.6
Fat: 5.1 g
Saturated fat: 1.1 g
Carbohydrates: 6.6 g
Sugars: 4.1 g
Dietary fiber: 0.7 g
Protein: 6 g
Cholesterol: 12.2 mg
Sodium: 205 mg
Winter Orange Salad With Pecan Croutons


Ingredients:
greens, oranges, tangerines, red onion, dried cranberries, sugar, pecan halves, sea salt

Directions:
Place spinach on a large serving platter or divide among individual salad plates. Cut oranges sections into bite-size pieces. Arrange onion, cranberries and  Pecan Croutons over spinach or mixed greens. Drizzle dressing over spinach mixture.
Pecan Croutons: Lightly coat a 10-inch skillet with nonstick cooking spray; add sugar.  Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is nearly all melted. Add pecan halves and cook over low heat for 2 to 3 minutes more or until browned and glazed, stirring constantly. Watch carefully to avoid overbrowning nuts. Spread on a piece of foil coated with cooking spray or wax paper, separating nuts.  Sprinkle just a pinch of sea salt over pecans.  Cool to room temperature.
Quinoa With Sweet Potato and Mushrooms


Ingredients:
quinoa, water, salt, olive oil, garlic, sweet onion, button mushroom, sweet potato, water, cayenne pepper

Directions:
Mix quinoa, water and salt in a saucepan.  Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes.
Add the mushrooms, sweet potatoes, and cayenne pepper; season to taste with salt and pepper.
Cover the skillet, reduce heat to medium-low, and cook until the sweet potato is soft, about 20 minutes, stirring occasionally. Add water into the skillet as needed to keep the vegetables from drying out and sticking.
Divide the quinoa among 4 plates and ladle the vegetables over the quinoa.  Sprinkle with almond slivers.
Restaurant Style Mac and Cheese
Category: main-dish
By sal

Excellent restaurant-style macaroni with cheese that knocked me away!

Ingredients:
1 ½ cups macaroni
6 ounces processed cheese, shredded
½ cup shredded Cheddar cheese
2 tablespoons heavy cream
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 376.4
Fat: 18.9 g
Saturated fat: 11.1 g
Carbohydrates: 34 g
Sugars: 3.8 g
Dietary fiber: 1.8 g
Protein: 17.1 g
Cholesterol: 58.6 mg
Sodium: 622.8 mg
Easy Fruited Chicken Salad
Category: salad
By jo1527

This is a recipe I discovered by accident. While trying to make the Betty Crocker® chicken salad, I discovered I didn't have all the spices. '...quick, what can I substitute...'  This has been a family favorite ever since.

Ingredients:
1  apple, cored and diced
½ cup seedless red grapes, halved
½ cup chopped toasted pecans
½ teaspoon apple pie spice, or to taste
¾ cup mayonnaise
4  skinless, boneless chicken breast halves - cooked and diced

Directions:
In a bowl, lightly mix the apple, grapes, pecans, apple pie spice, and mayonnaise together until thoroughly combined; stir in the chicken breast meat. Chill until cold.

Prep time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 284.1
Fat: 22.9 g
Saturated fat: 3.3 g
Carbohydrates: 5.8 g
Sugars: 4 g
Dietary fiber: 1.2 g
Protein: 14.7 g
Cholesterol: 44.4 mg
Sodium: 147.5 mg
Bacon Wrapped Meatloaf


Ingredients:
ground beef, parmesan cheese, seasoning salt, salt, fresh ground black pepper, flat leaf parsley, eggs, thick slab bacon, bacon, ketchup, brown sugar, dry mustard, Tabasco sauce

Directions:
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!].
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.
Serve with mashed potatoes. Yummy!
Chef John's Peanut Curry Chicken
Category: meat-and-poultry
By Chef John

I decided to not follow any specific recipe from any particular country or culture, but instead I made a simple composite of every peanut curry I've ever come across. I didn't use coconut milk, as I feel that's a little too sweet and rich for the peanut butter. I loved how this came out, and I can't imagine it being any richer.

Ingredients:
1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon cayenne pepper
2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 ½ cups chicken broth, or to taste
¾ cup unsweetened natural peanut butter
½ cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1  red bell pepper, cut into chunks
1  green poblano pepper, diced
2 cups hot cooked rice
1  lime, for garnish
½ cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish

Directions:
Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend. Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken. Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes. Add garlic and ginger; cook about 1 minute. Stir in remaining spice blend; cook and stir one minute. Pour in chicken broth. Add browned chicken along with accumulated juices. Stir in peanut butter and ketchup; add brown sugar. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes. Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes. Remove from heat. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.

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

Calories: 1137.6
Fat: 71.1 g
Saturated fat: 13.9 g
Carbohydrates: 64.5 g
Sugars: 21.3 g
Dietary fiber: 10.1 g
Protein: 67.7 g
Cholesterol: 164 mg
Sodium: 3048.3 mg
Corn Dog Dressing Bake


Ingredients:
celery, onions, green onion, butter, margarine, cheddar cheese, eggs, milk, sugar, rubbed sage, black pepper

Directions:
Preheat oven to 400°F.
In a skillet, combine celery, onions and butter. Saute for 5 minutes. Pour into a large bowl.
Cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.
Pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.
Add the browned hot dog pieces into the celery/onion mixture bowl.
In another large bowl, combine; eggs, milk, sugar, sage, and pepper.
Add 1/2 of the hot dog /celery mixture and 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.
Spread the mixture into a 13x9 backing dish.
Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.
Bake, uncovered, at 400°F for approx 35 minutes, or until a knife inserted in the center comes out clean.
Enjoy!
**If your kids are gonna freak at the sight of celery, leave it out and add a shake or two of celery salt.
Some of my kids like this with mustard or ketchup.
Lime Cream Torte


Ingredients:
butter, sugar, all-purpose flour, lime juice, water, eggs, lime rind, baking powder, salt, sweetened condensed milk, lime juice, heavy whipping cream, lime

Directions:
Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
In a mixing bowl, cream the butter and sugar.
Add the flour, lime juice, 1/2 cup water and the eggs.
Beat on high 2 minutes.
Add the remaining 1/2 cup water along with the rest of the cake ingredients.
Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
Cool in pans 15 minutes.
Invert on cooling racks, carefully remove waxed paper and cool completely.
Slice each round horizontally to make 4 layers.
Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
In a large mixing bowl, whip cream till stiff peaks form.
Reserve 1 cup whipped cream.
Fold lime juice mixture into whipped cream just until blended.
Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
Repeat with remaining layers, the last layer should be cut side down.
Use reserved whipped cream to decorate top layer.
Refrigerate 2-3 hours before serving.
Garnish with lime slices.
Note: I use 4 large limes for this recipe.
Vegan Gluten Free Skordalia


Ingredients:
russet potatoes, garlic cloves, white vinegar, lemon juice, extra virgin olive oil, pepper, sea salt, cilantro

Directions:
Wash and scrub the potatoes, and cover them with cold water and a generous pinch of Celtic sea salt. Bring them to the boil, and then simmer for about half an hour until cooked. Alternatively, you could steam your potatoes.
Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.
Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
To finish – stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.
I like to slowly add in a teaspoon of lemon juice and vinegar in small amounts, and then taste. It can get very rich and tart quickly. So I always hold back half of the ingredients and add each in alternatively to get exactly the right blend of flavours.
Chorizo Puff Pastry Bites


Ingredients:
puff pastry, chorizo sausage, plain flour

Directions:
Preheat the oven to 180 degrees centigrade.
Grease an oven proof baking tray.
Cut the chorizo in to thin rectangular sticks ½ inch wide and 3 inches long.
On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick.
Then cut the pastry in to long thin strips about a half an inch wide and 9 inches long.
The next bit is a bit fiddly using one pastry strip wrap it around the chorizo a bit like a twister until the chorizo is fully covered with the pastry, if the pastry is bit short it doesn’t matter too much.
Refrigerate the chorizo and puff pastry bites for roughly 10-20 minutes.
Once they have been refrigerated place the bites on to the baking tray making sure they are not over crowded.
Then use a pastry brush and paste the bites with egg wash.
Cook the pastry bites in the oven for abut 15-20 minutes or until golden brown and cooked.
Transfer them to wire rack until completely cooled.
Low(Er) Fat Collard Greens


Ingredients:
yellow onion, garlic clove, extra virgin olive oil, butter, water, sea salt, cracked black pepper

Directions:
In a 3 quart saucepan over medium high heat heat the olive oil just until the scent of the oil starts to bloom.
Add the butter and allow to melt in the oil.
Add the turkey ham and saute for about 3 minutes or until you start to get those little brown bits on the bottom of the pan.
Add the onion and stir with the ham, scraping up the browned bits from the bottom of the pan.
Saute for about 2 minutes.
Add half of the collard greens and allow to cook down some, about 1 minute or so.
Add the last of the collard greens and stir until the greens, onions and bacon are combined.
Cook over medium high heat for about 2 minutes.
Add 1 1/2 cups water and stir again.
Allow to come to a boil over medium heat.
Reduce temperature to low and simmer for 30 minutes, adjusting heat to maintain a constant simmer but not let it boil.
French Peas


Ingredients:
sliced water chestnuts, onions, butter, flour, sugar, salt, milk

Directions:
In a large saucepan, sauté water chestnuts and onion in butter until onion is tender. Stir in the flour, sugar and salt until blended.
Gradually add milk; stir in peas.
Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until peas are tender and sauce is slightly thickened.
Black Bean Couscous Salad


Ingredients:
couscous, chicken broth, extra virgin olive oil, fresh lime juice, red wine vinegar, ground cumin, green onions, red bell pepper, cilantro leaf, frozen corn kernels, black beans

Directions:
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Peanut Butter Cake Frosting


Ingredients:
creamy peanut butter, shortening, butter, margarine, vanilla, powdered sugar, milk

Directions:
In bowl of mixer, beat together peanut butter, butter or margarine, and shortening, until creamy.
Mix in vanilla and 2 Tablespoons milk.
Slowly add powdered sugar, and with the mixer on medium beat until reaches desired consistency.
Add more milk, 1 teaspoon at a time, if needed.
Beat until fluffy.
Macaroni and Cheese for 20-25


Ingredients:
butter, onion, flour, salt, dry mustard, powdered ginger, milk, Worcestershire sauce, sharp cheddar cheese, elbow macaroni

Directions:
Melt butter in 3 quart or larger kettle, cook onion in butter until soft.
Add flour mixed with salt, mustard, and ginger, and cook, stirring constantly until bubbly.
Remove from heat, add milk, stirring or whisking continuously.
Put back on heat and continue stirring until sauce thickens.
Remove from heat, stir in worcestershire sauce and cheese.
Stir until cheese is melted.
Mix with elbow macaroni cooked according to package directions.
Bake in a 400°F oven in two buttered 11X15 shallow pans,or three buttered 2 quart casseroles, or two 3 qt casseroles.
Bake uncovered for 20 minutes, then covered for an additional 15-20 minutes.
Cover with aluminum foil is you don't have lids.
If baked frozen, bake an additional 20 minutes.
Unleavened Bread


Ingredients:
bread flour, wheat germ, honey, milk

Directions:
Preheat oven to 375 degrees.
Measure and mix flour and wheatgerm.
Measure and add three liquids.
Stir throughly till mixture comes away from sides of the bowl.
Form into two balls. You can hold, refrigerate, or freeze the dough for later.
Flatten balls on a cookie sheet or baking pan.
Stone or non-stick surfaces work well. If not "unstick"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
Bake for 20 minutes.
Let cool several minutes--bread will be very hot.
Broccoli and Chicken Casserole


Ingredients:
turkey, green onion, skim milk, swiss cheese, dried basil, pepper, paprika

Directions:
Cook noodles according to package directions.
Drain well.
In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.
In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper.
Stir into noodle mixture.
Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through.
Sprinkle with paprika.
Makes 6 servings.
Make-Ahead Tip: Prepare casserole; cover and chill up to 24 hours.
Bake as above.
Elswet's Baked Sirloin


Ingredients:
garlic cloves, onion, Worcestershire sauce, ground rosemary, rubbed sage, lemon juice, pepper

Directions:
Preheat oven to 350°F.
Line a loaf [bread] pan with aluminum foil. Grease the bottom with the full 1 teaspoon of olive oil, and place your bacon-wrapped sirloin steaks into the pan.  Space them well from one another and from the sides, deposit a crushed garlic clove atop each steak, and arrange onion quarters in the corners of the pan.
Pour the liquid ingredients equally over both steaks, then sprinkle the dry ingredients evenly.
Cover the pan with aluminum foil and marinade overnight (tastes fantastic even when you don't have time for this step].
Bake for 45 minutes on 350°F, after which, baste, turn onion quarters, recover, and bake for a additional 45 minutes (a total of 90 minutes baking time].
Remove to serving plate, garnish, and serve.  Enjoy!
Asparagus-Stuffed Chicken Cordon Bleu With a Creamy Wine Sauce


Ingredients:
chicken breasts, asparagus spears, coarse salt, white pepper, butter, Dijon mustard, garlic cloves, dry white wine, smoked ham, cheese, butter, shallots, heavy whipping cream, dry white wine, all-purpose flour, coarse salt, white pepper, onion powder, dried parsley flakes

Directions:
Preheat oven to 350 degrees F.
Wash the chicken and pat dry with paper towels.  Place between 2 pieces of waxed paper; pound with the flat side of a wooden mallet to about 1/4-inch thickness.  (Cook's Tip:  Meat should be thin, but be careful not to tear.].
Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Shock in cold water, drain and pat dry.  Set aside.
Prepare stuffing mix as directed on package; set aside.
In a small mixing bowl, combine the salt, pepper, butter, mustard, garlic and wine.  Lay out the chicken breasts, brush the inside of each chicken breast with the melted butter mixture.
Place 3 asparagus spears on the buttered side of the chicken breast (arrange so that the asparagus tips peek out when the chicken breast is rolled up], and 1 slice each of ham and swiss cheese.  Starting from the narrow end, roll each chicken breast up tightly to enclose the filling.  (If necessary, secure with toothpicks.]
Brush outside of each chicken breast with the remaining butter mixture and then roll in bread crumbs.  Place the rolls in a 13x9-inch greased baking dish, seam side down, and top with the prepared stuffing.
Bake for 40 minutes, or until the chicken is browned and juices run clear.
Meanwhile, prepare the sauce that will accompany this delicious dish.
White Wine Sauce:.
Over low heat, melt the butter in a medium-size saucepan, add the shallots; cook 7 to 8 minutes, stirring occasionally.
Add the cream, wine, flour, salt, pepper, onion powder, and parsley.  Stir all together bring to a boil.  Reduce heat to low and simmer until the sauce is thickened.  (Makes about 1 1/2 cups].