xiaoxl/recipe_data huggingface dataset:
Patatas Payesa


Ingredients:
potatoes, bell pepper, olive oil

Directions:
Preheat oven to 200°C  Place potatoes on a baking dray and drizzle with olive oil. Season with smoked paprika and salt & pepper to taste.  Put in oven and bake for 45 minutes.
Meanwhile heat a touch of olive oil in a skillet over medium heat. Add pepper slices and cook, covered, stirring until peppers are soft, about 10-15 minutes.
Take potatoes from the oven and sprinkle the peppers over them. Put back into the oven for a further 5 minutes and serve.
Easy Paprika  Pork With Variations


Ingredients:
onions, paprika, water, cornflour

Directions:
Mix together in a deep casserole dish the first 5 ingredients.
Cover tightly and and bake for 11/2 - 2 hours at 350'F/180'C.
Thicken with the cornflour just before serving.
VARIATIONS:
Add 1 cup of diced celery after casserole has cooked for half an hour.
Add 1 cup diced red or green peppers ( or a combination of both] after the casserole has cooked for 1 hour.
Add 1 cup sauteed mushrooms after casserole has been thickened.
Add dumplings to the unthickened casserole when the meat is nearly cooked.  You will need to icrease the water to 2 cups and add an extra teaspoon beef stock powder if you plan to add dumplings.
Add 1 small tin pineapple pieces at the end of cooking and use the juice to thicken.
Southwest Chopped Salad (Healthy!)


Ingredients:
frozen corn kernels, red bell pepper, jicama, black beans, fresh lime juice, mirin, olive oil, chipotle chile in adobo, cilantro, ground cumin, sea salt

Directions:
If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water.
Slice the kernels from the cobs.
(If using frozen corn, thaw it under cool running water.] In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
Pour over the vegetables and toss to mix.
Chill for at least 30 minutes to allow flavors to blend.
Garnish with a few cilantro leaves before serving.
Chef John's Salmon in Parchment
Category: world-cuisine
By Chef John

Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.

Ingredients:
1 teaspoon olive oil, or more if needed
6  small potatoes
10 spears asparagus
2 (8 ounce) skinless, boneless, center-cut salmon fillets
salt and ground black pepper to taste
1 teaspoon extra-virgin olive oil

Directions:
Preheat oven to 400 degrees F (200 degrees C). Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. Coat each piece of parchment with olive oil on both sides. Place potatoes in a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Bring a pot of lightly salted water to a boil. Add asparagus, and cook uncovered until slightly tender, about 5 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well, and set aside. Place 1 salmon fillet, half the asparagus, and half the potatoes in the middle of one side of a prepared parchment paper. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Fold other half of circle over and seal parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. Repeat with the second piece of prepared parchment and remaining ingredients. Place pouches on a baking sheet. Bake in the preheated oven for 15 minutes. Remove from oven and allow to sit for 5 minutes before cutting open parchment. The salmon is done when it flakes easily with a fork.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 servings

Calories: 873
Fat: 18.5 g
Saturated fat: 3.7 g
Carbohydrates: 114.7 g
Sugars: 6.5 g
Dietary fiber: 15.7 g
Protein: 62.7 g
Cholesterol: 100 mg
Sodium: 133 mg
Braised Pork Chops in Sour Cream Sauce


Ingredients:
boneless pork chop, beef broth, barbecue sauce, evaporated milk, sour cream, flour

Directions:
Sprinkle chops with salt and pepper.
Spray non-stick skillet with cooking spray.
Heat; add chops; cover and cook for 5 minutes.
Turn chops; cover and cook for another 5 minutes.
In small bowl, mix 1/2 cup broth with barbecue sauce; pour over chops.
Cover tightly; simmer for 10 minutes.
Remove chops; keep warm.
In same bowl, mix remaining broth, milk, sour cream and flour.
Beat until smooth.
Pour into skillet, cook and stir on med heat for 2 minutes.
Serve sauce over chops.
Heavenly Jalapeno Cheese Dip


Ingredients:
cream cheese, mayonnaise, Velveeta cheese, butter, scallion

Directions:
With a hand held mixer, beat the cream cheese and mayo  in a medium bowl until they are thoroughly whipped up together.There is just something about using a mixer that is way better than mixing it by hand.
Fold in the velveeta and jalapenos .
Spread all this goodness into a pie plate.
Mix crackers and butter in a separate bowl and sprinkle on top.
Bake at 350 for about 20min.
Top with scallions and serve with whatever you like, for it is merely a vehicle to shove this cheesy delight into your face. We use the rest of the Ritz crackers. You had to buy them anyway, right?
Balsamic Baked Beets with Red Onions & Hazelnuts


Ingredients:
hazelnuts, beets, red onion, olive oil, honey, salt, pepper, fresh parsley

Directions:
Wrap the beets in a large piece of aluminum foil and place on a baking sheet.
Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender.
When cool enough to handle, peel and slice thinly.
In a small jar, shake together the vinegar, olive oil, and honey.
Pouring over the beets and onions.
Season with salt and pepper.
The beets can be eaten warm or marinate in the refrigerator several hours or overnight.
Just before serving, stir in nuts and parsley.
Blackened Tuna
Category: seafood
By Anonymous

It may seem simple, but it's my favorite way to have tuna. Seared fish steaks are a Cajun tradition.

Ingredients:
1 ½ pounds fresh tuna steaks, 1 inch thick
2 tablespoons Cajun seasoning
2 tablespoons olive oil
2 tablespoons butter

Directions:
Generously coat tuna with Cajun seasoning. Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 243
Fat: 14 g
Saturated fat: 4.5 g
Carbohydrates: 1.1 g
Dietary fiber: 0.2 g
Protein: 26.7 g
Cholesterol: 53.5 mg
Sodium: 545.6 mg
Fruity Holiday Cider


Ingredients:
water, cranberries, apples, brown sugar, raisins, cinnamon sticks, clove, allspice, nutmeg

Directions:
Core apples and stuff with raisins and brown sugar.  Bake at 350* for 45 minutes to 1 hour.  Meanwhile, combine spices (except cinnamon]  in a fine mesh tea infuser.
When the apples are done, pour apple juice, pineapple juice, and water into crock pot.  Add baked apples, cinnamon sticks, and cranberries.  Cook on low for 5+ hours.  Mash some of the cranberries before serving.
You could also simmer it on the stove top for two hours instead.
Italian Tortellini Soup


Ingredients:
water, diced tomatoes with juice, great northern beans, garlic clove, fresh spinach, olive oil

Directions:
Combine first six ingredients in a medium soup pot over medium/high heat., Bring to a boil and cook tortellini the time listed on the package., Reduce heat to a simmer and add spinach., Cook an additional 2 minutes or until spinach is tender., If desired drizzle each serving with a small amount of extra virgin olive oil., Enjoy!
Chili and Spice Seasoning


Ingredients:
paprika, dried oregano, chili powder, garlic powder, black pepper, cayenne pepper, dry mustard

Directions:
"Mix Together and store in airtight container."
Apple Lover's Apple Cake


Ingredients:
flax seed, tea, whole wheat flour, stevia, baking powder, nutmeg, sea salt, vanilla, apples, sugar, egg, coconut oil

Directions:
Preheat the oven to 400F and grease a 9-inch springform pan.
Whisk together the flaxseed and tea in a small dish. Set aside for 10 minutes.
Whisk together the flour, stevia, baking powder, and sea salt.
Add the vanilla, oil, and milk, followed by the flax mixture, stirring until well blended.
Add the apples and stir to thoroughly coat them with the batter.
Bake until fairly firm and golden, about 25 minutes.
Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted coconut oil. Set aside.
Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake 20 minutes longer.
Allow to cool in the pan for 10 minutes, then remove the sides and cool completely.
Chef Joey's Vegan Lemon Squares


Ingredients:
yellow cornmeal, salt, baking soda, vegan margarine, raw sugar, egg substitute, vanilla extract, lemon juice, lemons, rind of, vegan margarine, fine sugar, vegan gelatin, egg substitute

Directions:
Preheat oven to 350’F.  Spray a 9x9 inch baking pan with vegan spray oil.
FOR THE CRUST:
Combine the flour, cornmeal, salt and baking soda, set aside.
Beat the butter in a separate large mixing bowl until creamy.  Add 1/3 cup sugar and beat until mixture begins to pull together into a mass.  Add egg replacer, yogurt, and vanilla.  Add the flour mixture to this until just combined and briefly knead with your hands to incorporate.
Press the dough into your prepared pan and prick all over with a fork.  Bake for about 20-25 minutes or until nicely golden on top. Remove from the oven and cool while you proceed with the topping.
FOR THE TOPPING: (Lemon Curd].
Wash the outer skin of the lemons, dry them off  and grate them first.  Then juice them.
In the top of a double boiler, add the lemon juice and rind, vegan margarine, sugar and egg substitutes.  Stir until the sugar is totally dissolved and continue heating gently for about 20 minutes until the lemon is thick.
If this doesn’t thicken up put the vegan gelatin powder in a bowl and add a little of the hot lemon curd to it and stir well, then add it back to the hot curd in the pot and stir until it thickens a little.
Pour on top of the cooled crust and put in the fridge for at least an hour to set.  Cover with cling wrap.
Bon Appetit!
Honey's Chunk-Style Applesauce


Ingredients:
cooking apples, water, cinnamon, honey, sugar

Directions:
Place all ingredients in crock-pot;.
Cover and cook on Low 8 to 10 hours. (High 3 to 4 hours].
May be served warm or you can place it in ZipLoc Freezer bags when cooled and freeze for later use.
Etta's Crab Cakes (Tom Douglas)


Ingredients:
cider vinegar, Dijon mustard, red bell pepper, onion, parsley, Tabasco sauce, paprika, fresh thyme, kosher salt, fresh ground black pepper, olive oil, sour cream, parsley, unsalted butter

Directions:
In a small food processor, combine egg yolk, vinegar, mustard, bell pepper, onion, parsley, Tabasco, paprika, thyme, salt and pepper.
Pulse to mince the vegetables and combine the ingredients.
With motor running, slowly add oil through the feed tube until the mixture emulsifies and forms a thin mayonnaise.
Transfer mayonnaise mixture to a large bowl and stir in sour cream, then carefully fold in crabmeat.
Gently form into 8 crabcakes, about 3 inches across and ¾-inch thick.
Put the fresh bread crumbs in a shallow container and stir in parsley.
Lightly dredge the crab cakes on both sides in the bread crumbs.
Chill for at least 1 hour (preferably longer].
Put 2 large nonstick skillets over medium heat and add about 2 tablespoons butter to each pan. When butter is melted, add 4 cakes to each pan.
Gently fry until golden brown on both sides and hot through, turning once with a spatula, about 4 minutes on each side.
Depending on appetites, suggest service of two crab cakes per serving, with lemon wedges.
Exotic Chicken Kebabs


Ingredients:
boneless chicken breasts, Spanish onion, mangoes, olive oil, curry powder

Directions:
Combine oil, curry and ginger in a bowl., Salt and pepper to taste., Cut chicken into same-size cubes., Place chicken in a plastic freezer bag., Add marinade and shake to coat chicken., Marinate for 30 minutes in the refrigerator., Preheat grill to high., Skewer chicken cubes,diced mangoes and onions., Grill about 6 - 8 minutes, making sure to turn a few times., Salt and pepper to taste., When ready to serve, sprinkle with fresh coriander.
Oyster and Cornbread Dressing
Category: side-dish
By DUNCANS FAVORITES

Each year I am asked to make this wonderful dressing. The recipe has been in my family for years. Chopped oysters and chicken broth make it very moist and flavorful. For an even more moist dressing, use more chicken broth.

Ingredients:
2 (8 ounce) packages corn bread mix
3 tablespoons butter
½ cup chopped onions
½ cup diced celery
2 (8 ounce) cans oysters, liquid reserved
2  eggs
½ teaspoon ground black pepper
1 tablespoon poultry seasoning
1 ½ teaspoons dried sage
1 (14.5 ounce) can chicken broth

Directions:
Prepare the corn bread according to package directions. Allow bread to cool, then crumble into a large bowl. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan. Over medium-low heat melt butter in a large saucepan. Mix in the onions and celery. Cook slowly, stirring occasionally until onions are soft. Transfer to the bowl with bread crumbs. Chop the oysters. Mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid  into the corn bread mixture. Transfer to the baking dish. Bake uncovered in the preheated oven 45 minutes.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 6 cups

Calories: 214.9
Fat: 8.4 g
Saturated fat: 3.1 g
Carbohydrates: 27.7 g
Sugars: 4.6 g
Dietary fiber: 0.5 g
Protein: 7 g
Cholesterol: 60.9 mg
Sodium: 824.9 mg
Garlic Spaghetti With Spinach


Ingredients:
spaghetti, olive oil, garlic, fresh oregano, fresh spinach, fresh parmesan cheese

Directions:
Cook the spaghettis al dente.
Meanwhile, heat the oil in a small pot.
Add the garlic, hot pepper, oregano and pepper.
Drain the pasta, put it in a serving platter and add in the garlic mix, the spinach, the parmesan and the salt and pepper.
Stuffed Eggplant Parmesan Rolls
Category: world-cuisine
By Nikki Wilson

Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.

Ingredients:
1 large eggplant, ends trimmed
2 teaspoons sea salt, or as needed
1 cup all-purpose flour
3  eggs, beaten
1 cup dried bread crumbs
vegetable oil for frying, or as needed
2 cups ricotta cheese
½ cup grated Romano cheese
1 tablespoon minced garlic
salt and ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter. Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels. Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs. Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes. Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling. Bake rolls in the preheated oven until filling is hot, about 25 minutes.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 315.1
Fat: 14.9 g
Saturated fat: 5.6 g
Carbohydrates: 30.2 g
Sugars: 3.2 g
Dietary fiber: 3.9 g
Protein: 15.6 g
Cholesterol: 95.2 mg
Sodium: 747.1 mg
Double Fudge Cream Cheese Brownies


Ingredients:
butter, baking chocolate, sugar, flour, eggs, baking powder, salt, vanilla, chocolate chips, sugar, butter, cream cheese, egg, flour, vanilla

Directions:
Heat oven to 350., Melt 1 c. butter and chocolate in 2 qt. pan, stir til smooth., Stir in remaining brownie ingredients, except chips., Mix well., Gently stir in chips., Spread 1/2 of batter in greased or sprayed 13x9 pan., Combine all filling ingredients in small bowl., Beat at medium speed till creamy., Spread over brownie batter in pan., Spoon remaining batter over cream cheese., Some cheese mix may show through., Bake for 30- 35 min., Cool Completely., Cut into bars.
Cheesy Chicken Meatballs
Category: meat-and-poultry
By Raquel Teixeira

I have abandoned fatty ground beef in favor of healthier options such as ground chicken and turkey. I can ensure with the perfect additions, these will not be bland nor dry - you will not be missing the beef here.

Ingredients:
1 pound ground chicken
2  eggs, lightly beaten
¼ cup roasted garlic light cream cheese
¼ cup grated Parmesan cheese
1 tablespoon dry bread crumbs
1 teaspoon crushed red pepper flakes
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1 ½ tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray. Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan. Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 20 meatballs

Calories: 237
Fat: 12.2 g
Saturated fat: 4 g
Carbohydrates: 5.2 g
Sugars: 1.6 g
Dietary fiber: 0.9 g
Protein: 26.3 g
Cholesterol: 139.4 mg
Sodium: 687.3 mg
Crock Pot Beanie Weenies


Ingredients:
onion, catsup, molasses, mustard

Directions:
Combine all ingredients in a crock pot., Cover and cook on LOW for 3 to 4 hours.
Tomatillo Sauce


Ingredients:
cilantro, salt, water

Directions:
If using fresh tomatillos, boil in salted water to cover until JUST tender, about 8-10 minutes.  Drain.  For canned ones, just drain them.
Place the tomatillos, cilantro, and onion in a blender or processor.  Blend until coarsely pureed.
Put in a bowl, and add 1/4 cup water or until it has reached a sauce-like consistency.  Add salt, and let stand 30 minutes before using.
Arugula Salad With Shaved Manchego


Ingredients:
honey, white wine vinegar, olive oil, coarse salt, fresh ground black pepper, arugula, sun-dried tomato packed in oil, manchego cheese

Directions:
In a large bowl, whisk honey and vinegar until combined. Whisk in oil; season with salt and pepper.
Add arugula, sun-dried tomatoes and almonds to the dressing.
Lightly toss.
Using a vegetable peeler, thinly shave the Manchego; add half to the bowl, and toss to combine.
Divide among four serving or salad plates; top with remaining Manchego.
Serve immediately.
Quick Quiche (Ww)


Ingredients:
egg, swiss cheese, imitation bacon bits, pepper, parmesan cheese

Directions:
Preheat oven to 350-degrees F.
Spray a custard cup (10 ounce] or a 1 1/2 cup casserole (or a small pie dish] with Pam and set aside.
In a small bowl beat together milk and egg; stir in Swiss Cheese, bacon bits and pepper.
Pour mixture into prepared dish and sprinkle with Parmesan.
Place baking dish into a baking pan and fill pan with boiling water to a depth of  about an inch.
Bake for 25-30 minutes or until knife inserted in center comes out clean.
Remove quiche from water and keep warm.
Let stand for 5 minutes before serving.
Rosemary Herbed Cornish Hens


Ingredients:
lemon, fresh rosemary, olive oil, garlic, white wine, low sodium chicken broth, dried rosemary, garlic powder

Directions:
Preheat oven to 450 degrees F (230 degrees C].
Rub hens with 1 tablespoon of the olive oil. Season hens with salt and pepper dried rosemary and garlic powder. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen.Arrange in a large, roasting pan, cover with foil and roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C]. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens add garlic to pan. Continue roasting about 25 minutes longer, Baste with pan juices every 10 minutes or so until hens are golden brown and juices run clear.
Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
Spoon sauce onto hens.
If you wanna be fancy garnish with rosemary sprigs, and serve.
Best Hamburger Ever
Category: main-dish
By UNIVSTUDENT

These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!

Ingredients:
1 ½ pounds lean ground beef
½  onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1  egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste

Directions:
Preheat a grill for high heat. In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties. Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 Servings

Calories: 444.5
Fat: 27.5 g
Saturated fat: 11.9 g
Carbohydrates: 8.8 g
Sugars: 1.8 g
Dietary fiber: 1.2 g
Protein: 39 g
Cholesterol: 173.6 mg
Sodium: 966.9 mg
Beef & Asparagus


Ingredients:
rump steak, soy sauce, dry sherry, fresh ginger, garlic, red chile, fresh asparagus, cornstarch

Directions:
Trim the meat, and slice across the grain evenly into long, thin strips.
Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
Drain the meat, reserving the marinade.
Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
Remove from the wok.
Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
Remove and drain on absorbent paper.
Blend the cornstarch with the reserved marinade until smooth.
Return asparagus and meat to wok with marinade mixture.
Stir-fry over high heat until meat is cooked through and sauce has thickened.
Serve at once.