xiaoxl/recipe_data huggingface dataset:
Sautéed Chickpeas With Ham and Kale


Ingredients:
annatto seeds, extra virgin olive oil, onion, plum tomatoes, ham, garlic cloves, chickpeas, dried ancho chile powder, dried oregano, water, kale, fresh lemon juice

Directions:
In a small saucepan, cook the achiote seeds in the oil over low heat for 5 minutes. Remove from the heat and let stand for 5 minutes. Discard the achiote seeds and reserve the oil.
In a large skillet, heat 2 tablespoons of the achiote oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to brown, about 8 minutes. Add the tomatoes and ham and season with salt and pepper. Cook over high heat until the tomatoes soften, about 3 minutes. Scrape the mixture into a bowl.
Wipe out the skillet. Add the remaining 1/4 cup of achiote oil and the garlic and cook over moderate heat, stirring, until golden, about 2 minutes. A.
dd the chickpeas and cook over moderately high heat, stirring occasionally, just until starting to brown, about 3 minutes.
Add the ancho powder and oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato and ham mixture and the water and bring to a boil.
Lower the heat to moderate and add the kale. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes.
Stir in the lemon juice and season with salt and pepper. Transfer the chickpeas to a bowl and serve hot.
Oat Flour Crepes


Ingredients:
egg, oats, soymilk

Directions:
Grind oats into a flour consistency using a food processor., Add egg and almond milk. Blend., Pour a thin layer onto a nonstick and/or greased pan., Carefully flip the crepe to cook the other side.
Honey Mustard Chicken Thighs
Category: meat-and-poultry
By Kim

These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!

Ingredients:
¼ cup Dijon mustard
¼ cup grainy mustard
½ cup honey
1 teaspoon soy sauce
2 teaspoons chopped fresh tarragon
1 tablespoon finely grated ginger root
8 each skinless, boneless chicken thighs, trimmed of excess fat

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 242.7
Fat: 8.2 g
Saturated fat: 2.3 g
Carbohydrates: 20.9 g
Sugars: 18 g
Dietary fiber: 1 g
Protein: 20 g
Cholesterol: 71 mg
Sodium: 409.8 mg
Chocolate Bark With Goji Berries, Pumpkin Seeds, and Coconut


Ingredients:
dark chocolate, unsweetened flaked coconut, flaked sea salt

Directions:
Chop chocolate. Place in a bowl over simmering water. DO NOT allow the bottom the bowl to touch the water (the heat from the water will burn the chocolate.
While chocolate is melting prepare a sheet pan with parchment paper.
When chocolate begins to melt turn heat off and stir the chocolate with a spatula until completely melted. Pour onto prepared sheet pan and smooth out to desired thickness - about 1/8 inch thick.
Place in the refrigerator for at least 15 minutes to set. Feel free to add any toppings that you want. We just liked this combination! You can also make this with milk chocolate or white chocolate or even a mix/swirl (look for our white chocolate bark coming soon]. We like the flavonoids and the health benefits of dark chocolate.
Crock Pot Pork with Root Beer Sauce


Ingredients:
salt, black pepper, onions, garlic, chili sauce, garlic, onion, lettuce, tomatoes

Directions:
Rub meat with salt and pepper., In a large skillet brown roast in hot oil., Put in crock pot with garlic, onions and root beer., Cover., Cook on low for 8 hours or high for 5 hours., ------RootBeer Sauce---------., In a medium saucepan combine the rootbeer, chili sauce and garlic., Bring to a boil, reduce and simmer for about 45 minutes, stirring often., Reduce to 2 cups., Add hot sauce., ------ToServe--------., Remove meat and with 2 forks shred., Place on toasted bun with condiments and spoon on the sauce.
Greek Phyllo-Wrapped Chicken


Ingredients:
feta cheese, garlic clove, green onion, fresh parsley, of fresh mint, ground pepper, boneless skinless chicken breasts, phyllo pastry, butter, lemon wedge

Directions:
Heat oven to 350 F.
In bowl, mash together feta cheese, egg yolks and garlic. Mix in onions, parsley, mint and pepper.
Cut chicken breast in half almost but not all the way through; open like book. Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Centre 1 breast on phyllo about 2 inches (5 cm] from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken.
Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.].
Bake in 350°F (180°C] oven until crisp and golden, about 45 minutes. Serve with lemon wedges.
Salmon with Pineapple Tomato Salsa
Category: main-dish
By Valerie Brunmeier

A very colorful, refreshing summer dish that is full of flavor and very healthy.  A great way to use your garden tomatoes.

Ingredients:
¼ cup fresh lime juice
¼ cup extra virgin olive oil
2 tablespoons soy sauce
3 tablespoons shallots, chopped
1 teaspoon sugar
½ cup diced pineapple
2 large plum tomatoes, diced
¼ cup chopped fresh basil
salt and pepper to taste
4 (6 ounce) fillets salmon
½ cup chicken broth
lemon pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving. Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 477
Fat: 32.4 g
Saturated fat: 5.6 g
Carbohydrates: 10.6 g
Sugars: 7.2 g
Dietary fiber: 0.9 g
Protein: 34.7 g
Cholesterol: 99.1 mg
Sodium: 611.1 mg
Lobster Pasta
Category: seafood
By Toree

Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!

Ingredients:
1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 (8 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped

Directions:
Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red. As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown. When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes. Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender.  If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt. Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done. Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.

Yields: 4 servings

Calories: 878.9
Fat: 49.1 g
Saturated fat: 23.3 g
Carbohydrates: 59.4 g
Sugars: 8.2 g
Dietary fiber: 5.7 g
Protein: 47.8 g
Cholesterol: 239.7 mg
Sodium: 3425.6 mg
Mom's Potato Soup


Ingredients:
potatoes, salt, margarine, half-and-half cream

Directions:
Cover potatoes with water; add salt and cook until they can be pierced with a fork.  Don't overcook.  Pour off about half the water.  Break up potatoes slightly.  Add margarine and Half & Half.  Season to taste with salt and pepper.
VARIATION:  Add one package of imitation crab meat (cut into small chunks] and a can of drained whole kernal corn to make a delicious chowder.  Give it some Cajun flavor with 1/2 teaspoon of Louisiana Spice.
Brazilian Grilled Flank Steak


Ingredients:
garlic cloves, extra virgin olive oil, kosher salt, hearts of palm, tomatoes, red onion, hot chili peppers, fresh cilantro, red wine vinegar, kosher salt

Directions:
Preheat grill to high.
To prepare steak, combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.
To prepare salsa, combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare.
Transfer to a cutting board, tent with foil and let rest for 5 minutes.
Cut the steak across the grain into thin pieces. Serve with the salsa.
Creamy Cabbage Soup (Dairy-Free)


Ingredients:
vegetable broth, cabbage, soymilk, white pepper

Directions:
Boil together cabbage and broth until cabbage is soft., Sprinkle in white pepper to taste., Insert immersion blender into pot, and blend until creamy., add soymilk for extra creaminess.
Scampi-Style Scallops Over Linguine
Category: seafood
By Sarah

I love scallops, particularly bay scallops. This is a quick and easy way I've found to prepare them. It has become a regular at my house. If you prefer a thicker sauce, make a slurry out of a teaspoon water mixed with a teaspoon of cornstarch and stir into the boiling liquid to tighten it up. Serve with crusty bread for an easy weeknight meal.

Ingredients:
1 (16 ounce) package linguine
1 (2 ounce) can anchovy fillets with oil
½  onion, minced
¾ cup chicken stock
¼ cup white wine
1 teaspoon minced garlic
½ teaspoon dried parsley
⅛ teaspoon seafood seasoning (such as Old Bay®)
12 ounces bay scallops
salt and pepper to taste

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 linguine, 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 11 minutes. Drain well in a colander set in the sink. Heat a large skillet over medium heat; cook and stir the anchovies with the oil in the skillet until the anchovies melt into the oil, about 2 minutes; add the onion and cook until translucent, 3 to five minutes. Stir in the chicken stock, wine, garlic, parsley, and seafood seasoning; lie the scallops into the liquid; season with salt and pepper. Bring the mixture to a boil and cook until the scallops are opaque, about 7 minutes. Serve over the cooked linguine.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 555.8
Fat: 4.6 g
Saturated fat: 0.8 g
Carbohydrates: 87.6 g
Sugars: 4.6 g
Dietary fiber: 4.1 g
Protein: 39.5 g
Cholesterol: 60.4 mg
Sodium: 807.4 mg
Bakery Style Cranberry Chocolate Chip Muffins


Ingredients:
flour, baking powder, salt, eggs, milk, brown sugar, unsalted butter, vanilla extract, cranberries

Directions:
Preheat oven to 400.
Line muffin pan with paper liners.
Whisk flour, baking powder and salt in a large bowl.
Whisk eggs, milk, sugar, melted butter and vanilla extract in another bowl.
Add wet ingredients to dry ingredients.  mix just until the dry ingredients are moistened.
Stir in the chocolate and cranberries.
Divide among muffin cups.
Top with cinnamon sugar and/or sanding sugar.
Bake until a toothpick inserted into the center comes out clean.  This can potentially be as little as 15 minutes for small muffins, up to 30 minutes for jumbo muffins with frozen cranberries.
Let cool slightly, then cool completely on a rack.  Best served the day they are baked, but freeze well also.
Vegan Breakfast Patties


Ingredients:
olive oil, whole wheat flour, soy sauce, vegetable broth, plain soymilk, rolled oats, yellow onion, dried sage, dried thyme, cooked brown rice, shiitake mushrooms, button mushroom

Directions:
Heat oil, flour and soy sauce in large skillet over medium-low heat.  Whisk well to combine.
Whisk in broth or soy milk and cook until thickened, continuing to whisk, about 2 minutes.
Remove from heat and add the oats, onion, sage, thyme, nuts, rice, and mushrooms.  Stir well to combine and transfer entire contents to a medium mixing bowl.  Allow to set at room temperature for 10 minutes, then refrigerate until cool enough to handle, about 20 minutes.
Preheat oven to 350 degrees Fahrenheit.  Line a baking sheet with parchment paper or spray with cooking spray.
Remove the mixture from refrigerator, and scoop 1/4 cup of mixture into a patty.  Place on the lined baking sheet, and continue to scoop mixture into patties until done.
Bake for 20 minutes, and serve.
If freezing, wrap each patty individually in plastic wrap.
Vanilla-pear Smoothie


Ingredients:
pears, fresh lemon juice, vanilla extract, vanilla yogurt, maple syrup

Directions:
Combine the pears, lemon juice, vanilla and yogurt in a blender and puree until smooth.
Use the apple juice or pear nectar to thin the smoothie to the desired consistency.
Sweeten to taste with maple syrup.
Lemon Curd


Ingredients:
eggs, lemons, butter, caster sugar

Directions:
Break all the eggs into a bowl and mix them lightly with a fork.
Put the butter, cut into small pieces, caster sugar, lemon juice and rind into the top of a double saucepan or in a bowl suspended over a pan of simmering water.  Stir the mixture over the heat until the butter has melted and all the sugar is dissolved - the mixture by this time should be quite hot, but not boiling.  Stirring all the time, pour a little mixture into the beaten eggs, then return all the ingredients to the pan or bowl and stir them continuously over the water until the mixture thickens and will lightly coat the back of a wooden spoon.  At no time should the Lemon Curd be allowed to boil - if it does it will curdle and will never thicken.
Have ready small warm jars (or tumblers can be rather fun if the Lemon curd is to be given away] pour the mixture into them.  Place a round of waxed paper, wax side down directly on to the curd (the papers are suppled with the jam jar covers]  Moisten one side of the transparent cover stretch it over the top of the jar, damp side upwards and fasten the cover with an elastic band or a piece of string.  Store the pots in a cool, dry place.
Pasta with Fennel and Onions
Category: side-dish
By cookinwithmom

We took a cooking class and this is the recipe that we learned. We LOVE it! The fennel gives the flavor palette a unique twist. We combine it with Allrecipes' Grilled Sausage with Pepperonatta for a family-style feast!

Ingredients:
2 large fennel bulbs
2  onions
½ cup extra-virgin olive oil
1 cup white wine
1 (16 ounce) package linguine pasta
4  roma (plum) tomatoes, seeded and cut into 1/4-inch dice
2  lemons, juiced
¼ cup pine nuts
1 cup freshly shaved Parmesan cheese

Directions:
Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise. Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water. Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables. Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 480.8
Fat: 20.2 g
Saturated fat: 4.2 g
Carbohydrates: 57.2 g
Sugars: 4.1 g
Dietary fiber: 7.5 g
Protein: 13.9 g
Cholesterol: 7.2 mg
Sodium: 235.7 mg
Bourbon Street Rib-Eye Steak
Category: meat-and-poultry
By Judy Diercks OReilly

After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.

Ingredients:
1 cup water
⅔ cup bourbon whiskey
½ cup soy sauce
¼ cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 (6 ounce) beef rib-eye steaks

Directions:
Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.

Prep time: 7 mins
Cook time: 8 mins
Total time: 15 mins
Yields: 4 steaks

Calories: 615.9
Fat: 34.7 g
Saturated fat: 14.1 g
Carbohydrates: 19.1 g
Sugars: 15.3 g
Dietary fiber: 0.3 g
Protein: 31.9 g
Cholesterol: 112.6 mg
Sodium: 2029 mg
Stir Fry Vegetables


Ingredients:
onion, chicken breast, cauliflower, broccoli, red bell pepper, yellow bell pepper, celery, salt, soy sauce, oyster sauce, water, cornstarch

Directions:
Saute onions in oil.
Add chicken and stir fry until browned. If not marinated, season with soy sauce and garlic.
Add vegetables except for baby corn and salt. Stir fry for 3-4 minutes.
Add baby corn and soy sauce to taste, if desired.
Pour sauce over, stir till all vegetables are coated. If more sauce is needed, just double the recipe. I haven't made this in ages, so you might need more. I can't remember.
Sauce: stir all ingredients for sauce together until slightly thickened.
Meatball Soup (Sopa De Albondigas)


Ingredients:
cumin seeds, cloves, cinnamon sticks, long-grain white rice, fresh onions, salt, garlic clove, green cabbage, onions, carrot, celery, chili powder, chipotle chiles in adobo, fire-roasted tomatoes, baking potatoes

Directions:
Cook the coriander seeds and the cumin seeds in a large Dutch oven over medium heat 1 minute or until toasted and fragrant.  Place the toasted spices, cloves, and cinnamon in a spice or coffee grinder; process until finely ground.
Combine 2 teaspoons of cinnamon mixture, rice, grated onion, 1/2 teaspoon salt, beef, egg white, and garlic in a large bowl; set remaining cinnamon mixture aside.  Shape beef mixture into 24 (1-inch] meatballs.
Heat pan over medium heat.  Coat pan with cooking spray.  Add cabbage, chopped onion, carrot, and celery to pan; cook 8 minutes, stirring frequently.  Add remaining cinnamon mixture, chili powder, and chipotle; cook 1 minute, stirring constantly.  Stir in 1/4 teasoon salt, broth, and tomatoes, bring to a boil.  Reduce heat to simmer.  Add meatballs; cover and cook 15 minutes.  Add potato; cook, uncovered over medium heat 20 minutes or until potato is tender.
Tandoori Salmon Fillets with Mango Mint Relish


Ingredients:
salmon fillets, garlic, ginger, lemon juice, garam masala, curry paste, plain yogurt, mango, green onions, ginger, lime juice, mint leaves, salt

Directions:
Combine marinade ingredients in a small bowl& spread on salmon; refrigerate for an hour.
Dice mango into 1/2 inch cubes& combine with remaining relish ingredients; refrigerate until needed.
It can be made up to 12 hours ahead.
Brush salmon with oil, then grill for 2 minutes- flesh side down.
Turn over, close lid& grill for another 5 minutes or until white juices appear.
Serve relish on the side.
Seasoned Spinach


Ingredients:
fresh spinach, green onion, sesame seeds, low sodium soy sauce, kosher salt, garlic cloves

Directions:
Steam half of spinach, covered, for 5 minutes or until the spinach wilts; place steamed spinach in a colander.  Repeat proceduce with remaining spinach.  Cool slightly, and squeeze dry.
Place spinach in a bowl.  Add onions and remaining ingredients; toss mixture well to combine.  Serve chilled or at room temperature.
French Breakfast Puffs
Category: bread
By Betsy

This was a favorite recipe of mine growing up. Now, I continue to make them for my husband and I.  These muffins are easy to make, and quite tasty.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup white sugar
⅓ cup shortening
1  egg
½ cup milk
½ cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from oven and muffin pan.  Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture.  Repeat with each muffin, until all muffin tops are covered. Serve warm.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 1 dozen

Calories: 231.1
Fat: 11.8 g
Saturated fat: 2.6 g
Carbohydrates: 29.5 g
Sugars: 17.3 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 16.3 mg
Sodium: 214.2 mg
Chicken and Asparagus Kabobs


Ingredients:
mayonnaise, sugar, soy sauce, sesame seeds, white pepper, soy sauce, brown sugar, water, crushed red pepper flakes, boneless skinless chicken breasts, fresh asparagus, olive oil, salt

Directions:
In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.