xiaoxl/recipe_data huggingface dataset:
Eye Glass Cleaner


Ingredients:
white vinegar, water

Directions:
Mix all ingredients In a spray bottle., Use a clean cotton cloth to dry., Simple & cheap!
Yummy Vegetable Dip
Category: appetizers-and-snacks
By Kelly

This recipe is a unique take on all the classic vegetable dips.  While it looks like a mustard dip,  it's really turmeric that gives it the vibrant yellow color.  It's easy for kids to make, plus it's easy to remember the proportions since they're all about the same.  This is sure to be a party pleaser!!

Ingredients:
1 cup mayonnaise
1 teaspoon ground turmeric
1 teaspoon garlic salt
1 teaspoon white sugar
2 teaspoons dried minced onion
1 teaspoon prepared horseradish
1 teaspoon white vinegar

Directions:
Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl.  Chill 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 8 servings

Calories: 202.1
Fat: 21.9 g
Saturated fat: 3.3 g
Carbohydrates: 2 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 10.4 mg
Sodium: 384.8 mg
Pork Rib Rub
Category: side-dish
By Babel Phaedrus

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Ingredients:
½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

Directions:
Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 65.4
Fat: 1.5 g
Saturated fat: 0.3 g
Carbohydrates: 13.8 g
Sugars: 3.1 g
Dietary fiber: 5.1 g
Protein: 2.9 g
Sodium: 3527.4 mg
Red Chile-Glazed Bacon


Ingredients:
brown sugar, kosher salt, red pepper flakes

Directions:
Preheat oven to 350°F., Lay bacon on a parchment paper-lined baking sheet., Sprinkle with brown sugar, salt, pepper and crushed red chiles., Bake for 20 minutes., Drain and serve.
Oven Baked Chocolate Chip Pancakes


Ingredients:
Bisquick, milk, egg

Directions:
Preheat oven to 425 degrees.
In medium mixing bowl, stir together Bisquick, milk, eggs and oil. Batter will be lumpy.
Stir in chocolate chips.
Pour batter into 15-1/2" x 10-1/2" x 1" baking pan.
Bake about 10 minutes or until well done.
Cut into squares and serve with butter and syrup if desired.
Hot Dog Soup


Ingredients:
onion, celery, carrots, garlic cloves, water, lentils, salt, pepper, fresh basil

Directions:
The kids can help to slice up the hot dogs into 1 inch pieces by using plastic knives.
Start with a large soup pot.  Sauté the hot dogs in the oil until they are browned.  Remove the hot dogs & refrigerate.  Next, sauté the onion, celery, carrots and garlic for 5 to 10 minutes.
Add the water, stock, lentils, salt, pepper, and basil. Bring to a boil, and then reduce the heat to low and simmer for 1 to 1 1/2 hours.
Adjust the seasonings and add the hot dogs back in to warm them through.  Serves 8 to 10.
Devil's Food Cheerio Chewies


Ingredients:
butter, miniature marshmallows, chocolate chips, sweetened condensed milk

Directions:
Melt butter in oven at 350 degrees in 10 x 15 inch pan.  Watch so it doesn't brown/bubble!  Make sure entire bottom of the pan is coated with the butter.
Sprinkle cake mix over melted butter.  Press down.
Top with marshmallows, then chocolate chips, and then Cheerios.
Drizzle sweetened condensed milk over the top of the last layer.
Bake at 350 degrees for 20-25 minutes.
Cut edges while warm.  Refrigerate until firm and cut into bars.  24 bars makes for pretty large bars.  Cutting into 48 is very difficult because of the cheerios.
Ninja Herb Cheese Dip


Ingredients:
parmesan cheese, garlic cloves, lemon juice, parsley, chives, basil, onion powder, cream cheese, salt, pepper

Directions:
Place Parmesan cheese, garlic, lemon juice, parsley, chives, basil and onion powder in Mini Master Prep Bowl. Secure top and pulse in quick bursts until Parmesan cheese is almost grated. If starting with grated Parmesan cheese, pulse until herbs are finely chopped.
Remove top and use a spoon to push mixture down, away from the walls of the bowl.
Add cream cheese, re-secure top and pulse in quick bursts for 15 seconds, until cheese and herbs are well combined.
Salt and pepper to taste and serve immediately or cover and refrigerate for up to 4 days.
BOB'S TIPS: Just about any fresh herbs work well in this recipe. Try oregano or thyme in place of the basil or even 2 teaspoons of dried Italian seasoning if you're in a pinch. Low-fat or even fat-free cream cheese works great too for the best low-fat dip around.
Poulet Yassa (Chicken Yassa) from Africa


Ingredients:
chicken, onions, lemon juice, vinegar, bay leaf, garlic, Dijon mustard, chili pepper, cayenne pepper, black pepper, salt, cabbage, carrots

Directions:
Mix all ingredients (except the optional vegetables], the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
Remove chicken from the marinade, but save the marinade.
Cook according to one of the following methods.
Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven] until chicken is lightly browned but not done.
Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
Reduce heat.
Add chicken to the sauce, cover and simmer until chicken is done.
Serve with Rice, Couscous (couscous with chickpeas and raisins is very good], or Fufu.
Balsamic Chicken and Onions


Ingredients:
cooking sherry, Italian parsley, red onion, brown sugar

Directions:
In a deep skillet or large pot boil 4 cups water over high heat.
Add container of balsamic dressing to water, chicken, onions, sherry (optional]and parsley.
Boil on medium until moisture starts to evaporate, stir occasionally.
Mix in brown sugar and continue to cook until moisture evaporates by half. About 30-45 minutes total boiling time. Chicken should be medium brown in color.
Scoop out chicken and onions into serving bowl.
Traditional German Warm Potato Salad
Category: salad
By Marianne

Is there anything better than freshly made potato salad? With sausages or pork, it's a dream! This recipe is from Bavaria, Germany, and my family makes this potato salad every year for Christmas eve.

Ingredients:
4 ¼ pounds waxy potatoes
1 small onion, finely chopped
1 cup hot vegetable broth
5 tablespoons white vinegar
2 tablespoons vegetable oil
salt and freshly ground black pepper to taste
1 pinch white sugar, or to taste
1 tablespoon chopped fresh chives  (Optional)

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 30 to 40 minutes. Drain. Cool until easily handled, about 5 minutes. Peel while still warm. Cut into thin slices and put in a large bowl. Add onion. Mix hot broth with vinegar, oil, salt, and sugar. Pour immediately over warm potatoes and onion; the potatoes need to still be warm so they can absorb the dressing better. Allow to stand for 5 minutes; season with salt and pepper. Sprinkle with chopped chives and serve warm.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 298.5
Fat: 4.9 g
Saturated fat: 0.8 g
Carbohydrates: 58.3 g
Sugars: 3.7 g
Dietary fiber: 7.5 g
Protein: 6.8 g
Sodium: 122.3 mg
Roasted Garden Vegetables With Spaghetti Squash


Ingredients:
spaghetti squash, eggplant, zucchini, red bell pepper, roma tomatoes, onion, garlic cloves, salt, pepper, parmesan cheese

Directions:
Preheat oven to 425°F
Toss all vegetables except spaghetti squash with olive oil, salt and pepper.
Spray an 11x17 pan with non-stick and add vegetables in a single layer.  Use 2 pans or cookie sheets if needed.
Place in hot oven and roast 20 minutes.
Stir and roast 10 minutes longer.
Scrub spaghetti squash well, halve vertically and remove seeds.  Place cut side down in a microwavable dish, add 1/4 cup water, cover and cook on high 10 minutes, turning the dish several times if your microwave doesn't have a turntable.  You may need to cook in batches.
Drain well and keep warm until the vegetables are done.
Heat pasta sauce in a large pot to a simmer.
When vegetables are roasted, softened and browned in spots, add them to the pasta sauce.
Scrape the spaghetti squash with a fork onto 6 plates.
Top with vegetables and sauce.
Sprinkle each serving with 1 teaspoon parmesan cheese.
Grilled Grean Beans and Fruit


Ingredients:
green beans, olive oil, kosher salt, black pepper, sherry wine vinegar

Directions:
Cook in on a grill in a grill pan OR in a wok OR in a skillet all over high heat.
Toss frequently until the beans are crisp-tender and fruit is just charred.  This will take 8-10 minutes.
Toss with tasted slivered almond and sherry vinegar.
Asian Chicken Salad


Ingredients:
boneless skinless chicken breast, minced garlic cloves, wonton wrappers, romaine lettuce hearts, carrot, onion, cilantro, mandarin orange, hoisin sauce, peanut butter, brown sugar, fresh ginger

Directions:
Place the chicken in a ziplock with 2 T sesame oil and 2 garlic cloves. Let marinade for 20 minute.
Whisk all dressing ingredients together till well incorporated, set aside.
Place wonton strips onto sprayed baking sheet (or you can just fry them] Bake just till browned at 350° (watch closely].
Grill chicken breasts till no longer pink.  Cool and slice into strips.
Toss romaine, carrots, cilantro, and onions.  Then add chicken, wontons, almonds and mandarin oranges and toss w/ dressing till well coated. Serve.
Maple Banana Bread
Category: bread
By STARFLOWER

This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version.

Ingredients:
½ cup butter, melted
½ cup maple syrup
1  egg
2  ripe bananas
½ teaspoon maple extract
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ cup chopped walnuts
3 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan. In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 232.3
Fat: 10.1 g
Saturated fat: 5.2 g
Carbohydrates: 32.9 g
Sugars: 13.7 g
Dietary fiber: 1.2 g
Protein: 3.5 g
Cholesterol: 36.1 mg
Sodium: 183.6 mg
Creamy Garlic Shrimp With Angel Hair Pasta


Ingredients:
olive oil, medium shrimp, dried dill weed, garlic, frozen green pea, chicken broth, angel hair pasta, parmesan cheese

Directions:
Heat olive oil in 12-inch skillet over medium-high heat and cook shrimp with dill, stirring occasionally, 3 minutes or until shrimp turn pink. Stir in sauce, peas and broth. Continue cooking and stirring occasionally, 2 minutes or until sauce is heated through. Season, if desired, with salt and ground black pepper.
Serve over hot angel hair pasta and garnish, if desired, with grated parmesan cheese.
Healthy Roasted Cauliflower Soup
Category: soups-stews-and-chili
By Porchdog

Healthy and hearty roasted cauliflower soup.

Ingredients:
1 large head cauliflower, broken into florets
2 medium white onions, cut in half lengthwise and thinly sliced
3 tablespoons olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons salted butter
4 cloves garlic, crushed
1 large potato, with skin, cut into 1-inch pieces
1 teaspoon ground turmeric
1 quart vegetable stock
2 tablespoons sliced almonds

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spread out cauliflower and onion on a baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and pepper. Toss to combine. Roast vegetables in the preheated oven until cauliflower is browned and cooked, but not soft, about 25 minutes. Meanwhile, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Pour in stock, increase heat to medium, and bring to a simmer. Cover and cook until potato is soft, about 10 minutes. Set aside 1 cup roasted cauliflower for topping. Add remaining cauliflower and onion to the soup and return to a simmer. Cook for 5 minutes for flavors to meld. Puree with an immersion blender or food processor until soup is smooth. Adjust seasoning to taste. Toast the almonds in a dry skillet over low heat, stirring occasionally, until golden. Ladle soup into bowls, and top with reserved cauliflower and toasted almonds.

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

Calories: 328.6
Fat: 18.7 g
Saturated fat: 5.4 g
Carbohydrates: 36.4 g
Sugars: 8.4 g
Dietary fiber: 9.4 g
Protein: 8.2 g
Cholesterol: 15.3 mg
Sodium: 967.2 mg
Good Dog Cookies
Category: everyday-cooking
By Angel

A gift idea your canine friends will beg for!

Ingredients:
2 ½ cups whole wheat flour
¾ cup nonfat dry milk powder
1  egg, beaten
½ cup vegetable oil
2 cubes beef bouillon cube
¾ cup boiling water
2 tablespoons brown sugar

Directions:
Preheat oven to 300 degrees F (150 degrees C). Lightly grease one cookie sheet. Dissolve bouillon cubes in boiling water and allow to cool. Combine the flour, dry milk, egg, oil, beef broth and brown sugar. Mix well and knead dough for 1 minute. On a floured surface roll out dough to about 1/4 inch thickness. Cut out bones and place on cookie sheet. Bake for 30 minutes and allow to cool.

Yields: 1 dozen

Calories: 417
Fat: 20.3 g
Saturated fat: 2.9 g
Carbohydrates: 48.8 g
Sugars: 12.6 g
Dietary fiber: 6.1 g
Protein: 13.5 g
Cholesterol: 34 mg
Sodium: 383.7 mg
I'm Choco for You Candies


Ingredients:
"chocolate bars"

Directions:
1. Break each chocolate bar into four sections, for a total of eight pieces. Set aside.
2. Blend Sunbutter with brown rice syrup. Mixture should pull away from the bowl and form a ball. Set aside.
3. Place 1 level teaspoon of Sunbutter mixture on top of 1 section of chocolate. Flatten and form Sunbutter mixture to cover the chocolate piece. Cover a tray or plate with wax paper and place finished candies on top. Continue with remaining chocolate pieces.
4. Place 2 tablespoons of chocolate chips in a small plastic sealable bag. Place bag in microwave leaving the top unsealed. Heat in short intervals gently pressing the softened chocolate outside of the bag to make sure the chocolate melts evenly. When chocolate is almost melted, remove bag and press out any remaining lumps. Remove any air from the bag and seal bag. With a scissors, snip a very tiny hole in one corner of the bag. Beginning on the wax paper, drizzle the melted chocolate back and forth over the candies. Allow chocolate to harden about 20 minutes. Share and enjoy with those you love!
Fried Fish Fillets


Ingredients:
haddock fillet, eggs, all-purpose flour, panko breadcrumbs, salt, white pepper

Directions:
Heat the vegetable oil in a frying pan. (Or you could deep fry].
In a bowl, combine the milk and eggs to create an egg wash.
Season the fish with salt, pepper and Old Bay seasoning.
Cut each fish diagonally into 3 or 4 pieces.
Dredge the fish in the flour.
Dredge the fish in the egg wash.
Now cover the fish in panko breadcrumbs.
Fry the breaded fish in the HOT vegetable oil until golden brown. (About 3 minutes on one side and 2 minutes on the other.].
Cook a few pieces at a time.
Once cooked, set on rack or paper towels to drain.
Sprinkle fish with remaining salt, pepper, Old Bay seasoning.
Note: The fish is very "meaty," and is also filling as a sandwich or by itself.
Ultimate Banana Split Dessert


Ingredients:
graham cracker crumbs, margarine, margarine, eggs, powdered sugar, vanilla, bananas, pineapple, cherries, Cool Whip

Directions:
Mix graham cracker crumbs and melted butter and press into a 9x13 inch baking pan.
Whip margarine, eggs, powdered sugar and vanilla til well mixed.
Spread over crust Cut bananas lengthwise and put over mixture in pan.
Top with pineapple.
Spread coolwhip over top of pineapple.
Sprinkle with nuts and add cherries Chill at least an hour before serving.
My Special "BRIOCHE RUSTICA"


Ingredients:
bread flour, sausage, fontina, eggs, salt, milk, fresh yeast, sugar

Directions:
Combine the flour, the grated cheese, the salt, the seeds oil and the lukewarm milk with sugar where you have dissolved the fresh yeast .
Once you have mixed, bind with eggs. Put eggs one by one. Incorporate well before adding the next one.The final dough will be very cluey, soft and elastic.  Rise for an hour,.
Add all mixed chopped salami and cheese.
Move the dough into a buttered and floured baking pan (like the one you see in the picture] and put into oven off.
When the dough will be double, don't move it; switch the oven on and cook for 30/40 minutes at 350°F.
Leave to cool slightly before serving.
Salmon With Mandarin Hoisin Glaze


Ingredients:
salmon, coarse salt, ground pepper, mandarin oranges, hoisin sauce, honey

Directions:
Mix together glaze.
Rinse salmon and pat dry. Season both sides with salt and pepper. Place salmon in a baking dish and pour glaze over top.
Place drained oranges on top.
Broil salmon 4" from heat source for 10-13min.
Chicken Fried Steak


Ingredients:
flour, seasoning salt, pepper, eggs, milk, shortening

Directions:
Trim any fat from pound steak. Then, cut into steak size pieces (about 4-6 oz]. Pound steak thin with a meat tenderizer.
In large baggie, place 2 packages of saltine crackers and close. Crush saltine crackers using rolling pin; make sure to crush completely. Empty crushed crackers into shallow dish or pie plate.
In seperate pie plate mix flour, seasoned salt and pepper.
In another seperate pie plate or shallow dish beat egg and milk together.
Place dishes in the following order: 1. flour mix, 2. egg/milk mix and 3. crushed crackers.
Heat shorening in electic skillet to 300 degrees.
Dip each piece of meat into the pie dishes in order until well coated.
Cook in electic skillet, turning once, about 7-8 minutes each side, or until cooked all the way through.
Remove from electric skillet and place on a paper towel lined plate to de-grease the steak.
Serve and enjoy.
Barbacoa
Category: world-cuisine
By Patrick Selley

A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.

Ingredients:
4  dried guajillo chilies
2 teaspoons cumin seeds
⅛  whole cloves
1 cup boiling water
½ teaspoon ground ancho chile powder
1 large onion, quartered
6 cloves garlic
2 teaspoons dried oregano
1 teaspoon ground thyme
⅓ cup apple cider vinegar
2 teaspoons lime juice
1 (6 pound) boneless beef chuck roast
2  bay leaves

Directions:
Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour. Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms. Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight. Preheat an oven to 325 degrees F (165 degrees C). Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

Prep time: 30 mins
Cook time: 6 hrs 10 mins
Total time: 16 hrs 40 mins
Yields: 12 cups

Calories: 175.1
Fat: 12.5 g
Saturated fat: 5 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 13.5 g
Cholesterol: 51.6 mg
Sodium: 33.5 mg
Greek Phyllo Pizza


Ingredients:
olive oil, onions, garlic, frozen spinach, fresh basil, fresh oregano, lemon juice, ground black pepper, phyllo dough, butter, mozzarella cheese, tomatoes, feta cheese

Directions:
In large skillet, heat oil over medium heat.
Add onion and garlic.
Sauté for 5 minutes or until onions are translucent.
Add spinach and sauté until all excess moisture has evaporated.
Add basil, oregano, lemon juice and pepper.
Mix well.
Cool slightly.
Prepare Phyllo pizza crust: Use 10 sheets of phyllo dough, brushing each with melted butter, margarine, oil or vegetable spray.
Use 1/4 cup butter.
Repeat this step.
Place length of phyllo across width of greased 15<U+0094> x 10<U+0094> x 1<U+0094> cookie sheet or baking pan.
Overlap each set of 10 buttered phyllo sheets 5 inches at center.
Roll overlapping phyllo onto itself on cookie sheet to form <U+0093>pizza crust.
<U+0094> Brush top layer with melted butter or olive oil and top with your favorite ingredients.
Spread spinach mixture on prepared phyllo sheets.
Top spinach with 1/2 of mozzarella.
Dredge tomatoes in bread crumbs and arrange on top of mozzarella.
Top with remaining mozzarella and feta cheese.
Bake in preheated 400°F oven for 25-30 minutes or until golden brown.
Greek Salad Pitas With Hummus


Ingredients:
tomatoes, cucumber, kalamata olives, feta cheese

Directions:
Toss together first six ingredients in a medium bowl.
Cut the pita in half.  Open each half gently with a knife and toast them slightly (you want it to be a little firm but not crispy].  Spread each pita half with 1.5 tablespoons of hummus.  Then stuff each pita half with as much of the salad as you can fit.  Enjoy!
Eat any leftover salad.  :-].
Summer Steak Tacos


Ingredients:
cumin, cabbage, avocados, lime, tomatoes, cilantro, tortilla

Directions:
Season steaks with salt, pepper and cumin. In a pan over high heat, sauté steaks for 3 to 5 min per side (or to your liking]. Remove and slice thinly.
Using a mandolin or knife, thinly shave cabbage. Set aside.
In a medium bowl, gently smash the pitted avocados with the juice of one lime and pinch of salt. Set aside.
Arrange steak, tortillas, avocado, tomatoes, cabbage and cilantro for garnish in bowls or on a platter for guests to assemble their tacos.