xiaoxl/recipe_data huggingface dataset:
Warm Salad of Mushrooms and Speck


Ingredients:
mushrooms, butter, olive oil, coarse salt, fresh ground black pepper, bacon, oregano sprig

Directions:
Trim and clean the mushrooms. Shitakes need stems removed. Portobellos need stems removed, and the black gills scraped off with a spoon so they won't blacken the entire mixture. Lobster mushrooms need a good washing in water. The small mushrooms are good left whole. Bigger ones are best torn, or cut into slices or chunks. Keep it rustic.
While doing that, melt the butter in the oil in a large skillet on medium-high heat. When butter is sizzling, add the mushrooms into pan. Toss, and then let sit and cook, tossing every couple of minutes for about 6 to 8 minutes. Add a bit of coarse salt, and black pepper. Add 2 small ladlefuls of good chicken stock to deglaze the pan, stirring to meld flavors and make a nice glaze over the mushrooms.
While still in the pan, season the mushrooms with sea salt, and add the olives and Speck. Finally, add the oregano leaves, and toss together. The mushrooms are great served warm, but they can also be great at room temperature. If not serving right away, cover the pan with foil. Just before serving, remove the foil and arrange on a nice serving platter.
Cook's Note:
Speck is a salt-and-cold-smoke cured ham that is a fusion of the much sharper smoked meats of middle Europe, and salt-cured, air-dried prosciutti of northern Italy.
Tag a Long Snack Mix


Ingredients:
dried figs, prunes, dried cranberries, roasted soybeans, roasted sunflower seeds, raisins

Directions:
In a large bowl, mix together all the ingredients.
Store in zip-top bags or a tightly lidded container.
Variation for High-Energy, High-Protein requirements (in photo]: Add ¼ cup chopped hazelnuts, ¼ cup chopped walnuts, ¼ cup whole cashews, chopped, 1/3 cup chopped dates and 2/3 cup chopped pecans.
3 Bean Salad


Ingredients:
green beans, kidney beans, green bell pepper, sugar, apple cider vinegar, salt, pepper

Directions:
"Drain Beans and mix all ingredients in big bowl and best to let sit for at least 6 hours to chill and merry."
Fiesta Turkey Tavern
Category: world-cuisine
By NomNomDelicious

This is a southern tavern with just a bit of a mild kick. You can add more heat by doubling the chili powder and cayenne pepper and adding a few of the seeds from the jalapeno. You can use beef, too! You can serve these on burger buns, in tortillas or in pitas garnished with with some shredded cheddar, pickled jalapeno slices and chipotle mayo. (If you have a more classic taste, American cheese, pickles and ketchup still tastes good as well!)

Ingredients:
2 tablespoons olive oil
1 ¼ pounds ground turkey
1 cup finely chopped white onion
1 clove garlic, minced
¼ teaspoon ground black pepper
1 ½ tablespoons prepared yellow mustard, divided
⅛ teaspoon cayenne pepper
⅛ teaspoon chili powder
1 cup water
¼ cup finely chopped jalapeno
5  hamburger buns

Directions:
Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 5 sandwiches

Calories: 356.3
Fat: 16.4 g
Saturated fat: 3.5 g
Carbohydrates: 25.5 g
Sugars: 1.6 g
Dietary fiber: 2.1 g
Protein: 26.8 g
Cholesterol: 83.8 mg
Sodium: 361.1 mg
Green Bean and Cashew Nut Thoran


Ingredients:
green beans, cashews, mustard seeds, cumin seed, curry leaves, fresh ginger, green chilies, fresh coconut, sugar, lime, juice of, fresh coriander, salt

Directions:
Blanch beans in salted water for 1 minute, then plunge into cold water.
Heat oil over high heat.  As soon as oil smokes add mustard and cumin seeds and curry leaves.
When seeds crackle add ginger and chillies. Stir fry for a moment then add beans and heat through.
Add coconut, sugar, lime, coriander and nuts.
Toss together and season with salt.
My Favorite Sesame Noodles
Category: world-cuisine
By kelcampbell

This recipe for sesame noodles is one I've created through trial and error.  It combines green onions, peanut butter and sesame oil for a wonderfully complex flavour.

Ingredients:
½ (8 ounce) package spaghetti
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons tamari
1 teaspoon Thai chili sauce
1 teaspoon sesame oil
1 teaspoon ground ginger
1 clove garlic, minced
1  green onion, chopped
2 teaspoons sesame seeds

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Melt the peanut butter in a large microwave-safe glass or ceramic bowl, 15 to 20 seconds (depending on your microwave).  Whisk the honey, tamari, and chili sauce into the peanut butter, then stir in the sesame oil and ginger. Mix in the garlic and green onions and toss with the spaghetti. Top with the sesame seeds.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 serving

Calories: 787.5
Fat: 26.1 g
Saturated fat: 4.9 g
Carbohydrates: 114.6 g
Sugars: 24.3 g
Dietary fiber: 7.4 g
Protein: 28.3 g
Sodium: 2398.7 mg
Whitney's Egg Flower Soup
Category: soups-stews-and-chili
By Whitney L

Traditional Chinese egg flower soup with a secret ingredient that makes it divine.

Ingredients:
2 cups chicken broth
white pepper to taste
2 dashes sesame oil
1  egg, beaten
2 tablespoons peas
1  green onion, chopped

Directions:
Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 70.7
Fat: 4 g
Saturated fat: 0.9 g
Carbohydrates: 3.4 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 4.8 g
Cholesterol: 98 mg
Sodium: 1006.8 mg
Bruschetta


Ingredients:
garlic, olive oil, onions, tomatoes, dried oregano, pepper, parmesan cheese

Directions:
Under broiler, toast bread on both sides until brown.
Rub one side of hot toast with cut side of garlic.
While bread is toasting, heat oil in non stick fry pan over medium heat.
Add onion and cook, stirring until tender.
Add tomato, oregano and pepper.
Stir to mix.
Spoon tomato mixture over garlic side of toast and sprinkle with Parmesan cheese, then broil for 1 minute.
Serve immediately.
How to Make Cream Corn!


Ingredients:
fresh corn, butter, water, sugar, flour, salt, ground black pepper, milk, cream cheese

Directions:
Remove the husks and silk from the ears of corn and rinse well. Cut about 1 inch or so off of the top of each ear to make a flat end. Stand an ear on its flat end on a wide bowl or plate and, with a sharp knife, cut downward through several rows. Don't cut too close to the cob; cut the corn kernels about 3/4 of the way through. Once the kernels are cut from the cob, scrape the corn with the back of the knife to get all of the "milk" and pulp.
Melt the butter in a large skillet over medium-low heat.
Add the corn and juices, the 3 tablespoons water, and sugar. Cook, stirring, until the corn is tender.
Stir in flour and water mixture, salt, and pepper, blending well. Continue cooking, stirring, for 2 minutes.
Gradually add the milk and cream cheese, stirring constantly. Cook for about 2 minutes longer. Do not let the mixture boil.
Enjoy!
Chicken Pot Pie Soup


Ingredients:
butter, flour, onion, celery, milk, potato, chicken, heavy cream, puff pastry sheets, egg, parsley

Directions:
Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper.  Let simmer for a minute on low.  Add the cream.
Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use]. Sprinkle with chopped parsley.
Southwestern Black Beans and Barley


Ingredients:
dried black beans, barley, celery, onion, leek, garlic cloves, cumin, salt, red pepper flakes, celery seeds, vegetable broth, Rotel Tomatoes, sharp cheddar cheese, sour cream

Directions:
Rinse and sort the beans.
Soak them overnight.  Drain.
Place in 6 quart crock pot, with barley on top.
Add celery, onion, garlic and leek to the mixture in the pot, along with tomatoes, seasonings and broth.
Set crock pot to cook on low for 8 hours.
(Optional:  Serve with cheese as a garnish and top each serving with a tablespoon of sour cream].
Savory Toast Strips


Ingredients:
butter, margarine, parmesan cheese

Directions:
Preheat oven to 400 degrees.
Trim crust from toast; cut each slice into 5 strips.
Combine butter or margarine with onion or garlic salt.  On a sheet of waxed paper, mix cornflake crumbs and cheese.
Dip toast strips in butter mixture; then roll in crumb mixture; coating well.
Place on ungreased cookie sheet; bake 5 minutes, or until crisp.
Serve at once.
Nat's Shrimp and Veggie Stuffed Zucchini
Category: main-dish
By kelnat

A light meal that can be served alone or as a side dish. Great for an overgrown zucchini.

Ingredients:
1 extra large zucchini
¼ cup olive oil, divided
6 cloves garlic, finely chopped
1  shallot, finely chopped
½ pound large shrimp - shelled, deveined, and cut in half
1 large tomato - peeled, seeded and diced
8  cremini mushrooms, quartered
¼ cup grated Parmesan cheese
8 leaves fresh basil, torn
ground black pepper to taste
kosher salt to taste
garlic powder to taste
¼ cup grated Parmesan cheese, divided

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet. Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven. Reduce the oven heat to 450 degrees F (230 degrees C). Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool. Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese. Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 servings

Calories: 267
Fat: 17.4 g
Saturated fat: 3.8 g
Carbohydrates: 13 g
Sugars: 5.3 g
Dietary fiber: 3.1 g
Protein: 17.4 g
Cholesterol: 95.1 mg
Sodium: 375.8 mg
Vegetarian Tex-Mex Tamales #RSC


Ingredients:
fresh corn kernels, buttermilk, salt, butter, sugar, egg, masa corn flour, baking powder, monterey jack cheese, olive oil, tomatoes, scallions, cumin, black beans, cream cheese, lime juice, cilantro

Directions:
Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy.  Add the egg and beat until mixture is smooth.
Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth.  Add corn to the butter/egg mixture and beat until well blended.
Stir the baking powder into the masa (harina de maiz].  Add dry ingredients to the corn/butter mixture, mixing until well blended.  Stir in 3/4 cups grated Monterrey Jack cheese. Set aside.
Place olive oil in a heavy skillet.  Add chopped tomato, chopped scallions, and 1 teaspoon garlic salt.  Cook over medium heat, stirring, until tomatoes are softened, about 3-4 minutes.
Add can of black beans (including liquid] to the skillet with the tomatoes.  Continue to cook, stirring, until most of the liquid has evaporated. Season with more garlic salt to taste if desired.  Remove beans from heat and set aside.
In a medium bowl, whisk together the softened cream cheese with the ranch dressing, lime juice, and minced cilantro.
Assemble Tamales:  Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up.
Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil.  Spread 1 tablespoon of the cream cheese mixture on top of the masa.  Place 1/4 cup of the beans on top of the cream cheese.  Sprinkle 1 tablespoon grated Monterrey Jack and 1 tablespoon chopped red pepper over the beans.  Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling.
Fold one short end of the foil up over the filling.  Fold the two long sides in over the filling.  There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end.
Make 3 more tamales in the same way.
Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water.  Tamales should not touch the water.  Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time.
Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side.
Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales, but you can use the ingredients to make 8-10 smaller tamales, if you prefer, or even 16 appetizer size tamales.
Brownie Recipe


Ingredients:
eggs, sugar, vanilla, instant coffee, all-purpose flour

Directions:
Start by mixing the oil and sugar beat it for 5 minutes add the eggs. Keep beating it for another 5 minutes on a low speed or you can also do it manually if you don't have an electric mixer. Add the vanilla, instant coffee, all purpose flour, melted chocolate mixed it well until all the ingredients are well incorporated and the mixture is really smooth.
Heat the oven for 15 minutes at 375 celcius.  Spread some butter on the bottom and around the pan before pouring the mixture into the pan.  Put the brownie mixture into 9x9 or 9x11 inches baking pan. Bake it for 35 to 45 minutes. Let it cool down before cutting into serving pieces. Enjoy!
Goat Cheese Arugula Pizza - No Red Sauce!
Category: world-cuisine
By collmarie

This pesto-based pizza is an amazingly simple and delicious variation to your regular pizza. Adapted from a pizza idea at a popular Neapolitan pizza restaurant in Washington DC, it'll take minutes to make and will disappear in even less time!

Ingredients:
1  unbaked pizza crust
6 tablespoons prepared pesto sauce
3  roma tomatoes, thinly sliced
1 (8 ounce) package seasoned goat cheese
2 cloves garlic, peeled and thinly sliced
1 cup fresh arugula
1 teaspoon olive oil

Directions:
Preheat oven according to pizza package instructions. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil. Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 266.4
Fat: 15.7 g
Saturated fat: 7.4 g
Carbohydrates: 19.6 g
Sugars: 3.3 g
Dietary fiber: 1.1 g
Protein: 11.7 g
Cholesterol: 26.2 mg
Sodium: 474.9 mg
Watermelon, Cucumber and Feta Salad


Ingredients:
watermelon, English cucumber, red onion, black olives, feta cheese, basil, mint, olive oil, salt

Directions:
Cut all fruit and add to medium sized bowl., Add cheese., To sliver herbs roll and cut with sharp knife., Wish together vinigar, oil and salt., Pour over salad and serve immidiately.
Baked Chicken Shawarma
Category: meat-and-poultry
By Bibi

Middle Eastern foods rely on an abundance of spices and seasonings to create richly flavored food. Shawarma usually involves a stack of meat on a grill, but this recipe calls for a layer of chicken thighs on a sheet pan, in the oven. Use the broiler briefly, at the end of the baking time, to achieve extra flavor from the light char. Chicken can be served on steamed white rice, or sliced and served in a pita or flatbread with tomatoes, lettuce, and your favorite tzatziki or tahini sauce.

Ingredients:
⅔ cup extra-virgin olive oil
2 medium lemons, juiced
1 tablespoon lemon zest
4 tablespoons finely minced fresh garlic
4 teaspoons smoked paprika
4 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons crushed red pepper flakes, or to taste
2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
3 pounds boneless, skinless chicken thighs
1 large onions, sliced 1/2-inch thick
2 tablespoons chopped fresh parsley

Directions:
Combine olive oil, lemon juice and zest, garlic, smoked paprika, ground cumin, ground coriander, crushed red pepper flakes, salt, pepper, turmeric, and cinnamon in a gallon-sized resealable plastic bag. Seal the bag and gently squeeze ingredients together until they are well blended. Add chicken thighs to the bag, squeeze out most of the air, seal, and refrigerate for at least 2 hours, or up to 8 hours. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 12x18-inch baking sheet. Spread onion slices over the bottom; add chicken thighs on top. Bake on the center rack of the preheated oven, about 30 minutes. Switch on the broiler and move rack closer to the broiler. Broil chicken until a light char develops, 2 to 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.

Prep time: 15 mins
Cook time: 35 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 478.8
Fat: 37.1 g
Saturated fat: 7.6 g
Carbohydrates: 7.4 g
Sugars: 1 g
Dietary fiber: 2.7 g
Protein: 29.8 g
Cholesterol: 106 mg
Sodium: 682.2 mg
Pancakes


Ingredients:
flour, baking powder, baking soda, sugar, salt, eggs, milk, butter

Directions:
In a bowl combine dry ingredients and mix well.
Mix together eggs, milk, and melted butter.
Add wet ingredients to dry and mix well getting out all the lumps.
Let batter sit for about 5 minutes while oiled griddle warms up.
By now batter should be slightly bubbling. Scoop batter onto grill for the size of pancakes you want. When pancakes are brown and cooked around edges flip and cook until brown on bottom.
Basic Bran Muffins


Ingredients:
brown sugar, egg, buttermilk, butter, molasses, flour, baking soda, baking powder, salt, apple, raisins, blueberries

Directions:
Combine dry ingredients., Combine wet ingredients., Add dry ingredients to wet ingredients, and mix until flour is incorporated., Bake at 350 for 17 to 23 minutes.
Chocolate Chip Cookies (Best Evah!)


Ingredients:
butter, eggs, pure vanilla extract, granulated sugar, brown sugar, salt, baking soda, all-purpose flour, chocolate chips

Directions:
Pre-heat oven to 375.
In a large bowl, cream butter and then add sugars and vanilla until smooth and creamy.
In another large bowl add together Flour, salt and baking sode and combine.
Add eggs to butter bowl and mix until combine. Do not over mix.
Gradually add flour mix to butter bowl, about 3/4 of a cup at a time. Do not over mix, mix until just combined.
Add chocolate chips.
Drop small spoonfuls onto non stick baking sheets or baking sheets with silpat mats. Silpat will help them stay chewy vs crunchy (because we like 'em chewy].
Bake 9-11 minutes.
After cooling for 2 minutes, transfer cookies onto wire racks for 10-15 minutes until cooled completely.
Transfer to favorite cookie jar
To make Ice Cream Cookies:
If you add a scoop of your favorite Vanilla Ice Cream between 2 cookies and roll in jimmes - also known as chocolate sprinkes for you non-New England-ers you will have the worlds best Ice Cream Cookies EVAH!
Frozen Fruit Nectar Popsicles


Ingredients:
character(0]

Directions:
pour nectar into dixie cups ., Cover with foil., Make a small slit in center of foil cover., Insert popsicle stick and freeze.
Lemon-Rosemary Chicken Salad Topper


Ingredients:
boneless skinless chicken breast, celery, light mayonnaise, lemon peel, fresh rosemary, pepper, lettuce leaves

Directions:
Finely chop the chicken.
Combine the first 6 ingredients in a medium bowl.
Cover and refrigerate for at least 1 hour.
Tear lettace leaves into 24 pieces.
Just before serving, top each cracker with a small piece of lettuce and 1 tsp of chicken salad.
Chocolate Peanut Butter Kiss Caffe


Ingredients:
"sugar"

Directions:
Unwrap the kisses, or kiss, and place in bottom of your cup.
Pour the hot coffee over the candy.
Put a spoon in the cup and top with any or all of the optional toppings.
*TIP:  I always keep my chocolate in the freezer and a kiss will grate nicely right from the freezer.
Blueberry Vinaigrette - Taste of Nova Scotia


Ingredients:
blueberries, white vinegar, honey, extra virgin olive oil

Directions:
In a blender or food processor, combine all ingredients., Blend until well combined and smooth., Refrigerate until ready to serve.
Grandma Jackie's Pickled Beets
Category: side-dish
By Jackie Boehm

This recipe is close to my own grandmothers recipe. I think she would be proud of me as I do not have her original recipe.

Ingredients:
20  beets
3 cups white sugar
1 quart white vinegar
1 tablespoon pickling salt
1 tablespoon lemon juice
3 drops oil of cloves

Directions:
Sterilize 5 (1 pint) jars with lids and rings. Keep hot. Place beets into a large pot and fill with enough water to cover. Bring to a boil and cook until beets are tender enough to pierce with a fork, but not mushy. Drain and cool, reserving 2 1/2 cups of the water from the beets. When beets are cool enough to handle, peel and trim the ends. Cut into wedges or chunks if desired and pack into hot jars. While the beets are cooking, combine the sugar, vinegar, pickling salt, lemon juice and clove oil in a large saucepan or pot. Bring to a boil. Pour the hot brine over the beets in the jars to within 1/4 inch of the top. Wipe the rims with a clean towel and seal with lids and rings. Set at room temperature for 24 hours, then store in the refrigerator. Wait a few days before eating to allow beets to soak up the flavor.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 day
Yields: 5 pints

Calories: 152.8
Fat: 0.2 g
Carbohydrates: 37.9 g
Sugars: 35.5 g
Dietary fiber: 2.3 g
Protein: 1.3 g
Sodium: 412.8 mg