xiaoxl/recipe_data huggingface dataset:
Spanish Black Bean Soup - Vegan


Ingredients:
black beans, yellow onion, garlic, ground cumin, chili powder, bay leaves, cilantro, dry sherry, salt, pepper

Directions:
In a blender, puree 2 cans of black beans and set aside.
Under medium heat, sauté onion and garlic for about five minutes In a medium size pot.
Add salt, pepper& splash of dry sherry.
Add puree black beans, 2 cans of whole beans, cumin, chili powder, bay leaves, cilantro and more salt and pepper if needed.
Lower heat and let simmer for 10 minutes.
Banana-Orange Bran Muffins With Pecans and Raisins


Ingredients:
banana, egg, canola oil, light olive oil, whole wheat pastry flour, baking powder, baking soda, cinnamon, salt, raisins, pecans

Directions:
Preheat oven to 400 degrees.
Spray 12-cup muffin tin with nonstick cooking spray and set aside.
In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
Stir in bran flakes, let sit about 15 minutes to soften cereal.
In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt.
Add to cereal mixture and stir just until combined.
Gently fold in raisins and pecans. Spoon batter evenly into muffin tins.
Bake 20 to 25 minutes or until done.
Cool 5 minutes in tin.
Cream Cheese Delight


Ingredients:
margarine, sugar, cream cheese, sugar, Cool Whip

Directions:
Mix the crushed pretzels, margarine and 3 tablespoons sugar together.
Press in bottom of a 9x9 inch dish.
Bake at 400* for 10 minutes. Let cool completely.
Mix the 1/3 cup sugar and cream cheese together. Spread over top of cooled crust.
Spread cool whip over cream cheese mixture.
Top with the pineapple topping.
Chill before serving.
Peachy Mint Shake


Ingredients:
fresh mint leaves, vanilla ice cream

Directions:
In a small saucepan, bring the orange juice(or water or peach juice] and the mint leaves to a boil.
Turn off the heat, cover, and let the mint leaves steep for 5 minutes.
Let the mint mixture cool to room temperature.
Place the mint water (including leaves-optional] peaches, ice cream and 1 cup of ice cubes in a blender and puree until smooth.
Serve immediately in chilled glasses and garnish with a slice of peach and a sprig of mint.
Enjoy!
Korean Chicken Patties


Ingredients:
brown sugar, olive oil, garlic cloves, soy sauce, chili sauce, salt, boneless skinless chicken thighs

Directions:
Heat oven to 400°F.
Combine sugar, oil, and garlic in a food processor, and pulse to grind the garlic.
Add soy sauce, chili sauce (if using], salt, and chicken.  Process until the chicken is finely ground.
Divide the chicken mixture into 20 equal parts, and form each into a small patty. Wet hands will make this less messy.
Heat a large non-stick skillet over medium heat.
Add half of the patties, and cook about 4 minutes, flipping the patties halfway through.  They should be golden brown, but not cooked through.
Place the patties on a sheet pan coated with cooking spray, and repeat with the remaining patties.
Bake 5 to 10 minutes until cooked through. (Check after 5 minutes].
Note: Since the chicken mix is so messy to work with, you can use two spoons to form the patties directly in the hot pan.  Use one spoon to scoop some mix, then use the second to slide the mix off the spoon into the pan.  Pat the patty into the shape you want, then move on to the next one.
Loved Up


Ingredients:
Cointreau liqueur, triple sec, Chambord raspberry liquor, fresh lime juice

Directions:
"Shake all ingredients in an ice filled shaker and strain into a martini glass."
Cheese & Green Chilies Stuffed Burgers


Ingredients:
beef, onion, chili powder, Worcestershire sauce, salt, pepper, cheddar cheese, green chilies, red cayenne pepper

Directions:
Mix all the ingredients together except the cheese slices and chiles.
Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.
Top with the remaining 6 patties sealing the edges firmly.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Ladybug C/O --Tasty Dish--


Ingredients:
lettuce leaf, dried cherries, red seedless grapes, red apple, peanut butter

Directions:
On lettuce leaf, place the half cored apple red peel side facing up.
Place dried fruit on apple with small dabs of peanut butter.
Use one whole grape for the ladybug's head. Slice a small slit off the end of the grape so it stands up straight.
Cut up the remaining grapes into thin pieces to make the ladybug's feet and antennae. (You might need an adult to help you with this step].
Quick Taco Salad
Category: salad
By Amy Tapscott Harvel

This is a simple make-your-own taco salad. Both my kids, ages six and two, LOVE this! I have made this both with two boneless chicken breasts and beef. Both are a great hit and so easy. I have also used this for Super Bowl party... they LOVED it!

Ingredients:
2 pounds ground beef chuck
2 envelopes taco seasoning mix
1 ½ cups water
1  onion, chopped
2 cups green leaf lettuce, shredded
1 cup cherry tomatoes, halved
2 cups shredded Cheddar/Monterey Jack cheese blend
½ cup chopped black olives
2 cups salsa
2  jalapeno peppers, seeded and chopped  (Optional)
1 cup sour cream
1 (10.5 ounce) bag corn chips (such as Fritos®)

Directions:
Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in   mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl. Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 8 servings

Calories: 637.5
Fat: 40.5 g
Saturated fat: 15.5 g
Carbohydrates: 36.8 g
Sugars: 6.3 g
Dietary fiber: 3.6 g
Protein: 30.1 g
Cholesterol: 100.8 mg
Sodium: 1611.1 mg
Lemon Delicious Pudding


Ingredients:
white sugar, all-purpose flour, fresh lemon rind, lemon juice, butter, eggs, milk

Directions:
Set oven to 180°C (350°F] Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
Beat until mixed.
Heat milk just until it reaches room temperature.
Add milk to egg mixture and beat briefly until combined.
With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
Be very gentle with the mixture- a few lumps of white won’t hurt.
Gentle handling at this stage will result in a feather-light sponge.
Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish].
Place a baking tin in the oven.
Place the dish in the baking tin.
Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
Bake for about 40 minutes until the sponge top is light brown and well set.
Serve while still warm with cream or ice cream.
Apple Bread Pudding (Diabetic)


Ingredients:
apples, brown sugar, water, nonfat milk, vanilla bean, eggs, ground cinnamon, ground nutmeg

Directions:
Preheat oven to 160 degree celsius (140 degrees for fan forced].
Grease deep 1.5 litre (6 cup ovenproof dish].
Peel, core and quarter apples, cut each quarter into 3mm slices.
Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally.
Combine milk and vanilla bean in medium saucepan; bring to a boil.
Remove from heat; stand, covered, 5 minutes.
Discard vanilla bean.
Meanwhile (while milk stands] cut bread slices into quarters.
Arrange bread and apple in alternate layers (finishing with bread] in dish.
Whisk eggs, cinnamon and nutmeg in medium bowl.
Gradually whisk hot milk mixture into egg mixture.
Pour egg mixture carefully over bread and apple.
Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up side of pudding dish.
Bake uncovered about 1 hour or until set.
Serve with low fat ice cream or cream, if desired.
Cheesy Game Time Sausage Dip


Ingredients:
American cheese, chunky salsa, fennel seed, garlic powder, anise seed, dried basil

Directions:
In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
In a microwave-safe bowl, place cheese cubes.
Microwave on high for 6 minutes; stirring every 2 minutes.
Add salsa, seasonings and sausage.
Microwave 2 minutes longer or until heated through.
Serve with garlic toast.
*Please note: to crush fennel and anise seeds, use a spice mill or mortar and pestle for best results.
Steak au Poivre
Category: meat-and-poultry
By vaaccess

While this may take a while to cook, it is by far my favorite dish. I have been very frustrated with ordering Steak au Poivre when dining out only to find that what I made at home was much better. Hope you enjoy it!

Ingredients:
1 tablespoon whole black peppercorns, or more to taste
2 (6 ounce) (1 1/4-inch-thick) tenderloin steaks
2 tablespoons butter
1 tablespoon minced shallot
2 tablespoons cognac
2 tablespoons red wine
¼ cup beef broth
2 tablespoons heavy whipping cream

Directions:
Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks. Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm. Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes. Pour cream sauce over steaks.

Prep time: 10 mins
Cook time: 19 mins
Total time: 29 mins
Yields: 2 servings

Calories: 560.9
Fat: 30.5 g
Saturated fat: 15.9 g
Carbohydrates: 3.3 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 49.6 g
Cholesterol: 185.2 mg
Sodium: 288.8 mg
Roasted Vegetable Cornucopias With Gravy


Ingredients:
egg, puff pastry, cauliflower florets, zucchini, cremini mushrooms, extra virgin olive oil, fresh sage, fresh marjoram, fresh thyme, salt, pepper, olive oil, onions, carrots, mushrooms, garlic cloves, salt, pepper, white wine, sun-dried tomatoes, fresh marjoram, fresh thyme, flour

Directions:
MAKE CORNUCOPIAS:  Preheat oven to 425F degrees.  Spray 2 baking sheets with cooking spray.
Fold 6 18"-long aluminum foil sheets into quarters.  Roll each one into a cone.  Bend the "tail" end of the foil cone, if desired.
In bowl, beat egg with 1 tbsp water and a pinch of salt.  Place 1 puff pastry on a lightly floured surface.  Gently pull the ends to stretch it to 10 inches wide. Cut the pastry dough into twenty 1/2-inch strips.  Loosely wrap 1 of the strips around the pointed end of the foil cone.  Spiral the pastry strip around the cone, overlapping the edges as you wrap.  Add a new strip by brushing the end of the pastry strip with the egg wash to adhere.  Wrap the foil cone with 4 more strips of pastry, gluing with the egg wash as you wrap.
Place the cones on their sides on the prepared baking sheet. Brush the tops with the egg wash.
Bake for 20-25 minutes, or until golden.
Allow to cool before gently pulling the foil cones away from the cornucopias.
MAKE THE GRAVY:  In a pan heat oil.  Add onion, carrot, mushrooms, garlic, salt, and pepper.  Cover.  Cook 1/2 hour, or until soft, stirring occasionally.
Uncover, increase the heat to medium, and cook 7-10 more minutes, or until browned and carmelized.  Add wine.  Simmer 2-3 minutes or until 2/3 of the liquid is evaporated.  Stir in sun-dried tomatoes, marjoram, thyme,and 2 1/2 cups water.  Reduce heat.  Simmer for 30 minutes.  Strain into a large measuring cup.
Heat 1 tablespoon of oil over medium heat.  Add flour and cook until the flour turns golden (about 5 minutes].  Whisk in the strained vegetable liquid.  Cook 3-5 minutes, stirring constantly until thickened.
MAKE THE VEGETABLES:  Preheat the oven to 450F degrees.  Toss all the vegetable ingredients (cauliflower, squash, zucchini, carrots, pearl onions, mushrooms, olive oil, sage, marjoram, thyme, salt and pepper] in a large bowl and mix together.
Spread the vegetable mixture on a large baking sheet.  Roast 30-35 minutes, or until brown and tender, turning every 10 minutes.
ASSEMBLE CORNUCOPIAS:  Toss the vegetables with the gravy and fill the cornucopias.
Rose Sangria


Ingredients:
rose wine, brandy, triple sec, lemon slice, lime slice, apple, blackberry

Directions:
Combine all ingredients in a large pitcher, cover and refrigerate for at least 8 hours or up to 24 hours.
If you do not serve immediately, strain the fruit and add fresh when serving.
Portabella Mushroom and Dried Tomato Bruschetta


Ingredients:
dried tomatoe, water, portabella mushroom caps, olive oil

Directions:
In a small saucepan simmer tomatoes in water, uncovered, until tender, about 10 minutes.
In a blender puree tomatoes, cooking liquid and vinegar until smooth and season with salt and pepper.
Cut mushrooms into 1/4" thick slices and mince garlic.
In a large skillet heat 2 Tbs. oil over moderate heat until hot but no smoking and cook mushrooms and garlic with salt and pepper, to taste, stirring, until liquid mushrooms give off is evaporated, about 5 minutes.
Remove skillet from heat and toss mushrooms with remaining Tbs. oil. Keep mushrooms warm, covered.
Toast bread and spread with tomato puree. Top with mushrooms.
Hawaiian Barbecued Pork Ribs


Ingredients:
sea salt, garlic, ginger, green onions, tomato sauce, brown sugar, white vinegar, honey, yellow onions, liquid smoke, chili powder, cracked black pepper, dry mustard, cinnamon sticks, crushed pineapple, garlic, ginger

Directions:
Place ribs in a large stock pot and cover with cold water.
Add the salt, garlic, ginger and onions.
Bring to a boil, reduce heat to medium low-you want it to still simmer-and cook for 45 minutes to 1 hour.
Meanwhile prepare Sauce.
Place all ingredients in a large saucepan, bring to a boil, reduce heat to a simmer and cook for 1 hour, stirring often.
Strain and set aside.
While ribs and sauce are cooking prepare grill if using coals, or prepare gas grill 10 to 15 minutes before grilling-white hot coals or a hot gas grill.
Remove cooked ribs to a plate and let drain.
Baste ribs with prepared sauce and place on grill.
Baste frequently until ribs are well coated and heated through.
Serve.
Fish and Veggie Tacos


Ingredients:
haddock fillet, lemon juice, butter, garlic powder, black pepper, dried oregano, tomatoes, cilantro, sweet onion, lime juice, avocados

Directions:
Heat oven to 400 degrees.
Soak the haddock fillets in lemon juice.  Let stand for about 10 minutes, turning fillets halfway through.
Melt butter in a 9" x 13" baking pan.  Drain fillets and place in pan.  Season with garlic powder, pepper and oregano.
Bake in preheated oven for 10 minutes; remove from oven and turn fillets.  Bake for another 10 minutes or until fish flakes easily with fork.
While the fish is baking, dice the tomatoes, chop the cilantro and finely mince the onion.  Combine in a large bowl and drizzle with lime juice.  Mix well.
Peel and slice the avocados.  An easy way to peel an avocado:  with a sharp knife, slice the avocado in half  and twist.  Remove the pit (it can either be scooped out with a spoon or take a sharp knife and gently tap the seed with the blade of the knife so that it wedges into the seed.  Pull the seed out with the knife.]  Slice the avocado  and peel off the skin.
Remove  the fish from the oven and shred with two forks.
Place 2 to 3 tablespoons of fish into each taco shell;  top with 3 tablespoons tomato mix and fresh avocados.
Serve with rice and black beans.
Serves 4 to 6.
Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco


Ingredients:
heavy cream, asiago cheese, cornstarch, water, butter, red onion, pancetta, garlic, green onion, chicken, farfalle pasta, heavy cream, parsley

Directions:
To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil].
Add chicken base and cheese.
Stir constantly with a wire whip and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce.
Bring to a slow simmer to cook out starch.
Transfer sauce to a container, cover and refrigerate until needed.
To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.
Add chicken, green onions and pasta.
Deglaze the pan with the cream.
Add asiago cream sauce.
Heat thoroughly.
Garnish with parsley and serve.
White Trash/ Banana Split Pie


Ingredients:
graham cracker crust, powdered sugar, egg, vanilla, cream cheese, bananas, pineapple chunks

Directions:
Mix sugar, egg, vanilla, and cream cheese with a mixer., Pour half of the mixer into the bottom of the pan with the pre-made crust., Cut bananas length-wise and cover the pan with a layer of the bananas., Drain the pineapple's juices from the can a make another layer over the bananas., Make another layer with the rest of the cream cheese mixture., Cover up the pie with whipped topping., Stick the cake in the fridge for an hour or so before serving.
Moroccan Spiced Roast Chickpeas


Ingredients:
low-sodium chickpeas, olive oil, ground cumin, light brown sugar, cayenne, ground cinnamon, garlic powder, ground ginger, paprika, kosher salt

Directions:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.
Cowboy Donuts


Ingredients:
flour, baking powder, salt, nutmeg, egg, sugar, milk, sugar, cinnamon, butter

Directions:
In a medium mixing bowl, combine first four ingredients.Make a well in the center of the flour mixture.
In a small mixing bowl, combine oil,egg,sugar and milk.
Pour milk mixture into center of the well.
Mix with a spoon just until moistened.
Spoon batter into greased muffin pan, filling half way.
Bake at 350°F for 20 minutes.
For topping, mix 1/2 cup sugar with the cinnamon.
Dip tops of muffins in the melted butter, than in the cinnamon topping.
Cool on a rack or serve warm.
Tasty Toast-Egg Sandwich


Ingredients:
mayonnaise, egg, lettuce

Directions:
Toast the bread slices till slightly brown (make sure they don't become hard] Coat the bread slices with mayonnaise.
Fry the egg adding salt and pepper.
Calories watchers can boil the egg instead of frying.
Place the egg and lettuce between the two slices and enjoy!
Easy Stuffed Meatballs


Ingredients:
ground beef, evaporated milk, Stove Top stuffing mix, ketchup, Worcestershire sauce

Directions:
Mix Stove-top mix as directed.
Mix ground beef with evaporated milk.
Form into thin patties about 3 to 4 inches in diameter.
Place a spoonful of prepared stuffing in center of each patty, then form into meatball.
Place meatballs in oven-proof glass pan.
Combine mushroom soup, ketchup and Worcestershire sauce and pour over meatballs.
Bake uncovered 350 degrees F. 1 hour.
Deliciously Moist White Cake


Ingredients:
milk, vanilla, cake flour, sugar, baking powder, baking powder, salt, baking soda, white vinegar, unsalted butter, margarine, boiling water

Directions:
Preheat oven to 350F (175C].
Grease, line, grease again and flour 2 9 in by 2 in cake pans.
In a small bowl combine the milk and vinegar. Allow to sit for a minute, and then add the baking soda.
In a medium bowl lightly combine the egg whites, a quarter cup milk, and the vanilla (and any other flavorings you are using].
In a mixing bowl, combine the dry ingredients and mix them together on low to blend.
Add the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed and beat for 2 minutes to aerate.
Scrape down the sides and add a small amount of the egg mixture, beating for 20 seconds to incorporate. Continue in the same method twice more until all the egg mixture has been incorporated.
Add the boiling water. Scrape down the sides of the bowl AND scrape the bottom of the bowl to loosen anything stuck to it. Beat on low to incorporate then increase to high for 30 seconds.
Pour in to the prepared pans. The batter should fill half way in each.
Bake for 35 minutes in the top half of the oven if possible.
Enjoy!
Spinach and Potato Frittata


Ingredients:
olive oil, fresh spinach, green onions, garlic, eggs, milk, cheddar cheese

Directions:
Heat olive oil in a medium skillet over medium heat.
Place potatoes in the skillet, cover and cook about 10 minutes until tender but firm.
Mix in spinach, green onions and garlic.
Season with salt and pepper.
Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat eggs and milk.
Pour into skillet over the vegetables.
Sprinkle with cheddar cheese.
Reduce heat to low.
Cover.
Cook 5 to 7 more minutes or until eggs are firm.
Cut into wedges and serve.
Quinoa Pilaf


Ingredients:
carrot, green onion, celery, green pepper, quinoa, butter, garlic cloves, oregano, salt

Directions:
Saute vegetables in butter or oil until crisp., Stir in oregano., Add sauteed vegetables to cooked quinoa and mix well., Salt to taste., Add almonds.
Indian Spiced Chicken & Spinach


Ingredients:
onion, garlic cloves, fresh ginger, ground cumin, ground coriander, turmeric, paprika, salt, crushed tomatoes, cinnamon stick, water, frozen chopped spinach, boneless skinless chicken breasts

Directions:
In a large frying pan, heat the oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes.
Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer.
Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the tomatoes.
Add the cream, cinnamon stick, and water.
Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes.
Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes.
Remove the cinnamon stick before serving.
Souper Chicken


Ingredients:
dry white wine, chicken pieces

Directions:
Preheat oven to 300°F.
Mix soups and wine.
Pour over chicken
Cover and bake for 2 1/2 hours
Thicken sauce with cornstarch and water if you want gravy
If you want stew, add some onions, carrots, frozen peas etc. 30 minutes before it is done.