xiaoxl/recipe_data huggingface dataset:
Spicy Black Bean Salad
Category: salad
By Kelly Michael Hammer

Great with tortilla chips. Serve chilled.

Ingredients:
2 (15 ounce) cans black beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1  red onion, diced
¾ cup salsa, or as desired
½ cup olive oil
½ cup chopped fresh cilantro
3 cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 ½ teaspoons ground cumin
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 221.4
Fat: 11.6 g
Saturated fat: 1.6 g
Carbohydrates: 25.3 g
Sugars: 2.5 g
Dietary fiber: 7.3 g
Protein: 6.9 g
Sodium: 805.2 mg
Whole Wheat Cherry Nut Bread


Ingredients:
whole wheat pastry flour, sugar, baking powder, salt, canola oil, maraschino cherry, pecans, eggs, skim milk, cherry juice

Directions:
sift the dry ingredients, then add the cherries and nuts.
add the wet ingredients, stirring only until moistened.
pour into a greased loaf pan and bake at 350 for 60-70 minutes, or until browned.
let cool on cooling rack.
Salmon and Prawns (Shrimp) With Dill and Lime Aioli


Ingredients:
jumbo shrimp, smoked salmon, mayonnaise, garlic cloves, fresh dill, lime, lime

Directions:
Arrange the shrimp and salmon on the individual plates.
Mix the mayonnaise, garlic and dill, and add lime juice to taste.
Put a spoonful on each plate, scatter over the dill leaves and add a wedge of lime and a grinding of fresh black pepper.
Serve with a hearty brown bread and butter, if desired.
Confetti Vegetable Kugel (Passover)


Ingredients:
zucchini, carrots, sweet potatoes, potatoes, onions, garlic cloves, fresh parsley leaves, fresh basil, dried basil, eggs, eggs, potato starch, matzo meal, salt, pepper, olive oil

Directions:
Preheat oven to 375°F
Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.] Finely mince onions, garlic, parsley and basil.  Combine all ingredients in a large mixing bowl and mix well.
Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375°F for 1 hour and 10 minutes, or until golden brown and firm.
Resurrected Carrot Slow Cooker Soup


Ingredients:
yellow onions, onion powder, garlic cloves, garlic powder, carrots, carrots, dried marjoram, vegetable broth, paprika, molasses, sea salt, black pepper

Directions:
Spray a large skillet with non-stick spray and place over medium heat.
Add the onions,  garlic, and a little broth and cook until softened, 6 to 8 minutes, stirring often to cook evenly.
Spray the slow cooker, at least 5 quarts in size, with non-stick spray.
Put the all of the ingredients into the slow cooker, including the onions, garlic, and broth from the skillet.
Add enough broth to just cover everything.
Cover and cook on HIGH for 4 hours.
Blend the final product. (I use a hand blender.].
Ladle the hot soup into bowls and enjoy.
Note: If anyone has suggestions about how to improve the color of this soup (i.e., making it more orange, less brownish], PLEASE feel encouraged to suggested them.
Minced Moose Meat With Tomatoes


Ingredients:
potatoes, green onion, garlic cloves, tomatoes, olive oil, thyme, oregano, tomato paste, butter, milk, nutmeg

Directions:
Wrap potato in foil and into the oven at 350 for 1 hour or until cooked.
In a frying pan add olive oil and sauté oignons and garlic for 4 minutes.
Add meat and sauté for 4 minutes.
Add tomatoes, consommé, tomatoe paste, oregano, thym and let cook at medium heat for 20 minutes.
After the potatoes are done, peal and add to a bowl, smash, add cream and butter and nutmeg put aside.
In a 9 inch glass pyrex style oven plater, add the meat and tomatoe, then, add potatoes in a cake bag and spread potatoes on top of the meat and into the oven at 350 for 30 minutes or until potatoes are golden.
Eat with a nice french bagette -- Enjoy.
Stir Crazy Kettle Corn


Ingredients:
sugar, salt

Directions:
Make sure your Stir Crazy Popcorn Popper is turned off.
Using your Stir Crazy Popcorn Popper, combine ingredients on the non-stick surface of the machine.
Cover the Stir Crazy Popcorn Popper with the bowl provided by Stir Crazy.
Turn on Stir Crazy Popcorn Popper.
Watch the popcorn pop!  It's fun!
When only 3 seconds remain in between pops, flip Stir Crazy Popcorn Popper over to yield a big bowl of kettle corn.
Salt to your liking!
Cantonese Chow Mein


Ingredients:
salt, chicken bouillon, sugar, oyster sauce, chicken breast, barbecued pork, shrimp, baby bok choy, broccoli, cauliflower, shiitake mushroom, bamboo shoot, sliced water chestnuts, garlic, water, cornstarch

Directions:
Immerse egg noodles into boiling water for 30 seconds, then remove and set aside.
Heat your wok at high heat, keep it dry. Add 5 tbsp oil and coat the wok evenly with oil.
Fry the noodles for about 2 minutes, and keep shaking it back and forth, until the noodles turn golden brown.  Flip and repeat.
The outer noodles should be golden, inner ones are soft.  Remove noodles and arrange in center of a plate.
Blanch the vegetables in boiling water (30 seconds].  You can arrange the bok choy in a circle around the noodles if you like.
Put some oil and fry minced garlic in the work, then add the blanched vegetables and stir fry.  Add the meat ingredients, 1 tbsp water, cover the wok and steam for 1 - 2 minutes.
Add the flavouring ingredients, the water with corn starch, and fry gently. Add a bit more water if you want more sauce.
Pour the veggies and meat over the noodles.
Note #1: Char xiu (Honey BBQ pork] is available in Chinatown or a good Chinese grocery store, as well as baby boy choy (also known as Shanghai bok choy].
Note #2: Ideally you should use a large non-stick wok for frying noodles.  Traditionally, Chinese people use a carbon steel wok, which is baked in the oven after purchase, and then rubbed with oil after washing each time to protect it. It turns black over time, and is pretty much non-stick.  You could also use a non-stick pan, but non-stick coatings are poisonous and will accumulate in your body.  Non-stick pans should generally be only used with medium or low heat.  If you like them, get a professional grade non-stick pan for high heat cooking, it feels like ceramic.
Note #3: I often add a dash of rice wine (sake] to the meat and vegetables.  It just gives it a little extra flavour and isn't salty like most cooking wines.
Chicken Noodle Salad
Category: salad
By Chef John

Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.

Ingredients:
3 cloves garlic, crushed
½ cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Sriracha chile sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1  cooked chicken breast
1 (8 ounce) package spaghetti
1 cup grated carrots
1  red bell pepper, thinly sliced
4  green onions, thinly sliced
½ cup chopped roasted, salted peanuts
⅓ cup chopped fresh basil
⅓ cup chopped fresh mint
⅓ cup chopped cilantro

Directions:
Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing. Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water. Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better. Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 441.3
Fat: 12 g
Saturated fat: 1.8 g
Carbohydrates: 64.5 g
Sugars: 16.1 g
Dietary fiber: 5.5 g
Protein: 20 g
Cholesterol: 18.4 mg
Sodium: 1543.2 mg
Strawberry Lemonade Cookies


Ingredients:
unsalted butter, cream cheese, granulated sugar, Ener-G Egg Substitute, lemon zest, honey, flour, salt, baking soda, lemon juice

Directions:
In a bowl, combine the butter, cream cheese, sugar, lemonade mix, egg replacer, lemon extract, lemon zest, honey and food colouring and beat until well combined.
Add the flours, salt and baking soda, mixing well.
Add the lemon juice and mix until just combined.
Drop <U+2153> - ½ cupfuls of dough (I used an ice cream scoop], rolled into balls, onto a parchment lined baking sheet and flatten slightly.
Cover with plastic wrap, and refrigerate for at least 3 hours.
Heat oven to 350F and bake for about 13 minutes, or until edges have set and tops are just set. Cookies firm up as they cool.
Cool on the baking sheet.
Almond Cookies (Dim Sum Variety)
Category: world-cuisine
By WISHME

These almond cookies are what you would typically find in Chinese dim sum restaurants in Hawaii. A lot of these neighborhood dim sum stores/restaurants have closed down recently, so it's nice to be able to still enjoy these cookies from your own kitchen. If you enjoy the flavor of almonds, you'll love these cookies. This is a simple recipe and is a favorite in my family. Give it a try!

Ingredients:
red food coloring
1 cup vegetable shortening, plus
3 tablespoons vegetable shortening
1 cup sugar
1  egg, beaten
1 teaspoon almond extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour a few drops of red food coloring into a small bowl, and set aside. With an electric mixer, beat the shortening together with the sugar in a mixing bowl until creamy. Beat in the egg and almond extract. In another bowl, sift together the flour, baking soda, and salt.  Stir the flour mixture into the sugar-shortening mixture, and mix well. Scoop up a scant tablespoon of dough with a spoon, and form into a walnut-sized ball. Place the ball onto an ungreased cookie sheet, and press the ball slightly with your thumb to create a flat spot on top (don't flatten the cookie). Dip the end of a bamboo chopstick into the red food coloring, and touch the center of each cookie to make a red dot. Bake in the preheated oven until slightly browned, 15 to 18 minutes. Cool on a rack.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 48 cookies

Calories: 172.8
Fat: 10.5 g
Saturated fat: 2.6 g
Carbohydrates: 18.3 g
Sugars: 8.4 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 7.8 mg
Sodium: 77.8 mg
Maple Glazed Apple and Sweet Potato Gratin


Ingredients:
unsalted butter, all-purpose flour, pure maple syrup, salt, dark brown sugar, sweet potatoes, granny smith apples

Directions:
Heat oven to 350. Let the kids coat a 9x13-inch baking pan with 1 tablespoon of the butter; set aside.
In a small pan, melt remaining butter over medium-low heat. Whisk in flour until well blended and cooked, about 1 minute. Add maple syrup, salt and brown sugar. Simmer, whisking frequently, until the sugar dissolves and sauce thickens, about 4 minutes. Remove sauce from heat.
Help kids arrange a row of sweet potato and apple slices, alternating and overlapping them, in the prepared pan. They can continue to make rows until the pan is full. Pour the sauce evenly over potatoes and apples. Cover pan tightly with foil and bake 40 minutes.
Raise oven temperature to 450. Remove foil from pan and use a spoon to baste the juices over the top. Bake an additional 30 minutes, or until potatoes are tender and nicely browned, basting juices over the top every 10 minutes. Serve immediately or keep warm in a 200 oven up to 30 minutes.
Swordfish With Lemon, Garlic and Olive Oil


Ingredients:
fresh lemon juice, extra virgin olive oil, swordfish fillets, salt, ground black pepper, garlic, dried oregano, red onion, bay leaves

Directions:
In a bowl, combine the lemon juice and olive oil.
Place the swordfish cubes in a shallow glass dish and sprinkle with salt and pepper to taste.
Pour about 1/3 cup of the olive oil and lemon mixture over the fish and toss to coat evenly.
Cover and refrigerate for 2 to 4 hours.
Add the garlic and oregano to the remaining olive oil and lemon mixture.
Set aside to use as a sauce.
Preheat the broiler or fire up the barbecue.
Cut the onion through the stem end into quarters and separate each quarter into individual pieces.
Alternate the swordfish cubes with the onion pieces and bay leaves on skewers.
Arrange the skewers on a broiler pan or on the grill rack.
Broil or grill, turning once, until the fish is opaque throughout when pierced with the tip of a knife, about 3 minutes on each side.
Serve hot, garnished with lemon slices and accompanied by the reserved sauce.
Passover Cottage Cheese Cake


Ingredients:
butter, matzo meal, sugar, cinnamon, sweet red wine, cream-style cottage cheese, cream cheese, eggs, sugar, sour cream, potato starch, vanilla

Directions:
Set oven rack at middle of oven; preheat oven to 325 degrees F.
Prepare the crust:.
In a small bowl with an electric mixer, beat the butter until smooth.  Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal.  Add wine, blend just until it holds together.
Press onto bottom (and partly up the sides] of an ungreased 8 inch springform pan.
Prepare the filling:.
In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
Add the egg yolks one at a time, beating well after each addition.
Beat in sugar.  Add sour cream, potato starch, rind and vanilla; beat until combined well.
In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
Stir ½ cup of the beaten egg whites into the cheese mixture.  Fold in remaining egg whites gently but thoroughly.
Pour on top of prepared crust.
Bake for 1 hour.  Turn off oven; let cake cool in oven with door slightly open.
Chill in the pan at least 4 hours or overnight.
Run a thin knife around edge of pan; remove side of pan.
Good-Morning Pancakes


Ingredients:
all-purpose flour, baking powder, white sugar, eggs, milk, vanilla

Directions:
You can do this the night before, or just before cooking: combine the dry ingredients in a large bowl.
If doing the night before, cover and leave on the counter.
You can also do this the night before, or just before cooking: in a small bowl, beat the eggs then stir in the milk and oil, and vanilla if using.
If doing this the night before, cover and store in the fridge.
When ready to cook, pour the liquid mixture (stir well again if taking it straight from the fridge] into the flour mixture; stir quickly with a fork until the ingredients are moistened but the batter is still lumpy.
Lightly grease a frying pan with a lid, like an electric frying pan.
Pour the batter on to the hot surface-- about a quarter of a cup for each pancake.
Cover and cook until the surface loses its wet look and bubbles have formed.
Flip the pancakes over and cook, uncovered, about two or three minutes longer, or until the underside is browned.
Keep warm in a low oven until all pancakes are cooked.
Makes approximately 24 pancakes; should serve four to six with leftovers; we love leftover pancakes at my house.
Best served with warmed real maple syrup, although I am also a big fan of blueberry syrup.
Three-Herb Butter


Ingredients:
unsalted butter, shallot, dry white wine, fresh flat-leaf parsley, fresh thyme leave, fresh sage leaf

Directions:
In a 10-inch skillet, melt 1 Tbs. of the butter over medium heat until it begins to foam. Add the shallots and cook until soft and fragrant, stirring occasionally, about 3 minutes. Add the wine and boil until it's completely evaporated 5 to 8 minutes. Stir in the parsley, thyme, and sage and cook until fragrant, 2 minutes more. Transfer to a medium bowl and refrigerate. When well chilled, put the remaining butter in the bowl of a mixer fitted with the paddle attachment. Add the herb mixture and beat on medium speed until blended, about 1 minute.
On a large piece of plastic wrap, shape the herb butter into a log. Wrap in plastic and refrigerate.
Pasta with mushrooms and spinach


Ingredients:
pasta, olive oil, mushrooms, garlic, sun-dried tomatoes, salt, black pepper, fresh basil leaf, cherry tomatoes

Directions:
Cook the pasta in lightly salted boiling water as per packet instructions.
Meanwhile, heat the oil in a large frying pan, quickly fry the mushrooms and garlic over a high heat for 2-3 minutes, until just cooked.
Add the spinach and stir until just wilted, stir in the sun dried tomatoes and season to taste.
Drain pasta and toss into the mushroom and spinach mixture.
Turn into a servig dish, and garnish with torn basil leaves and the halved cherry tomatoes.
Skillet Pierogies, Kielbasa and Cabbage Casserole


Ingredients:
butter, cabbage, sweet onion, kielbasa, salt, fresh ground black pepper

Directions:
Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
Add kielbasa and cover with lid, cooking for about 10 minutes.
Add pierogies and stir gently to mix.
Season to taste.
Honey-garlic Marinated Pork Loin


Ingredients:
honey, lemon juice, dry sherry, garlic, soy sauce, boneless pork loin roast

Directions:
Combine lemon juice, honey, soy sauce, dry sherry and garlic together adding the roast in a large shallow dish.
Cover and chill for at least 8 hours, turning roast occasionally.
Bake at 325 degrees for 1 hour and 40 minutes Marinate for 8 hours Note: Meat thermometer should read 160 in the thickest portion of meat.
Chili Donaumünster


Ingredients:
onions, garlic cloves, lean ground beef, beef steak, diced tomatoes, dark beer, tomato paste, beef broth, brown sugar, chili sauce, cumin, oregano, cayenne pepper, salt, Mexican chili powder, chili powder, chili powder, chili peppers, barbecue sauce

Directions:
Heat oil.
Sautë onions, garlic and meat until brown. Season with salt, pepper and steakhouse seasoning during browning. Drain.
Add tomatoes, beer, coffee, tomato paste and beef broth.
Add spices.
Reduce heat and simmer for 2 hours, covered.
Chow Mein for Dummies


Ingredients:
low sodium chicken broth, cashews, cornstarch, salt, sugar

Directions:
Heat wok or fry pan until extremely hot & leave on high heat throughout cooking.
Combine chicken broth, salt,sugar,sesame oil & cornstarch & mix well.
Add peanut oil to pan & heat until it smokes slightly.
Add pork & stir fry until just cooked.
Add veggies & toss with meat.
Add nuts & toss.
Re mix broth before adding to pan (cornstarch will settle to bottom & be stiff].
Stir fry in pan until sauce boils & thickens.
Pour over noodles & dig in !
State Fair Pound Cake


Ingredients:
butter, shortening, sugar, eggs, cake flour, baking powder, milk

Directions:
Preheat oven to 325°F
Have all ingredients at room temperature.
In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
Add eggs, one at a time, and beat well.
Add coconut and butternut flavoring.
Sift together flour and baking powder in a bowl.
Alternately add flour mixture and milk into creamed mixture; mix until combined.
Pour batter into a greased and floured tube pan.
Bake 1 3/4 hours or until the cake tests done.
Coconut Castles


Ingredients:
shortening, brown sugar, salt, vanilla extract, eggs, coconut, pecans, walnuts

Directions:
Preheat oven to 350 degrees F.
Cream the shortening and brown sugar (I often cut the sugar down by 20% or so].  Add salt, vanilla and the beaten eggs.
Crush the cornflakes.  I always do this by measuring out twice as much uncrushed Corn Flakes and crushing them down to the correct amount.  For this large recipe, I have two big four cup measures full of uncrushed Corn Flakes, and then crush them by hand down to two cups each.
(You can make this recipe gluten free by using gluten free corn flakes -- they take a little more force to crush but make the cookies even crunchier and cut down on the sugar].
Add cornflakes, coconut and nuts to the egg and shortening mixture and mix well.
Measure by tablespoons onto prepared baking sheets, either well-greased or, better yet, covered with baking parchment.
Cook until golden brown, about 10 to 14 minutes, depending on your oven.
Let the cookies cool on the pan until they firm up.
Whiskey Toddy


Ingredients:
hot water, heather honey, sugar, lemon juice

Directions:
Dissolve a teaspoon of honey/sugar in a glass of boiling water., Add a glass of whiskey and a little lemon juice, stir., Serve while still hot.
Honey Garlic Ribs
Category: meat-and-poultry
By Laurie Thompson

Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.

Ingredients:
4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Directions:
Preheat oven to 375  degrees F (190 degrees C). Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat. Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt. Bake for 1 hour, turning every 20 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 477.1
Fat: 30.1 g
Saturated fat: 11 g
Carbohydrates: 21.7 g
Sugars: 20.8 g
Dietary fiber: 0.1 g
Protein: 29.5 g
Cholesterol: 120.1 mg
Sodium: 929 mg
TVP Faux Meatloaf


Ingredients:
vegetable broth, ketchup, tamari, soy sauce, quick oats, ground flax seeds, nutritional yeast, garlic granules, onion powder, oregano, basil

Directions:
1.] Preheat oven to 375 degrees.
2.] In medium bowl, combine prepared broth, ketchup, tamari and TVP. Mix to combine and let stand 10 minutes until the liquid is absorbed.
3.] Add remaining ingredients, except topping. Mix well.
4.] Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.] Bake 40-45 minutes.
5.] If using topping, spread on loaf during the last 10 minutes of baking.
Pumpkin Cheesecake Brownies


Ingredients:
cream cheese, canned pumpkin, confectioners' sugar, pure vanilla extract, pumpkin pie spice, salt

Directions:
"In a bowl, beat the cream cheese, pumpkin, confectioners’ sugar, vanilla, spice, and salt until smooth and fluffy. Transfer to a pastry bag or large resealable plastic bag fitted with a star pastry tip and twist the end of the bag shut. Pipe the mixture or spoon onto the tiny treats."