xiaoxl/recipe_data huggingface dataset:
Excellent, Easy Coleslaw


Ingredients:
cabbage, carrot, onion, sugar, pickle juice, white vinegar, mayonnaise, milk

Directions:
In small bowl, stir mayonnaise, juice,& vinegar well.
Add sugar,& seasonings, mix until dissolved.
Can add milk if dressing needs to be thinned down.
Cover& store in fridge for 30 minutes, to let flavors mingle and dressing thicken up.
After 1/2 hour, mix cabbage, onion,& carrot, together.
Add dressing and mix well.
Put in fridge for at least 1/2 hour.
Stir well, before serving.
Quick Caramel Coffee Ring


Ingredients:
margarine, brown sugar, water

Directions:
Heat oven to 375 degrees.
In a small saucepan, melt margarine.  Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the melted margarine.
Sprinkle 3 tablespoons of the nuts over bottom of prepared pan.
Add remaining nuts, brown sugar and water to remaining margarine.  Heat to boiling, stirring occasionally.  Remove from heat.
Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball.  Place 20 balls on bottom of prepared pan.
Drizzle half of the caramel sauce over balls.  Repeat layers.
Bake for 20-25 minutes or until golden brown.  Invert on wax paper immediately and remove from pan.
Butternut Squash Soup


Ingredients:
unsalted butter, onion, rosemary, chicken broth, heavy cream, walnuts

Directions:
In a large heavy stockpot, melt butter over medium heat.
Add onion and rosemary and saute until the onion is soft, about five minutes.
Add the rest of the ingredients except for the walnuts.  Decrease the heat to low, cover, and let come to a simmer, stirring occasionally.
Cook until squash is very soft, about two hours.
Puree hot soup in a food processor, adding extra broth, if necessary.
Ladle into bowls and garnish with nuts.
Creamy 3 Cheese Quesadillas


Ingredients:
flour tortillas, butter, light cream cheese, low-fat cheddar cheese

Directions:
Melt butter in skillet.
On one half of each tortilla, spread 2 tbsp of cream cheese, then sprinkle 2 tbsp of mild cheddar, followed by the mexican blend.
Fold tortillas over to make half-moon shapes.
Place in skillet and cook until both sides are slightly browned to your liking.
Cut in half and enjoy!
Cream of Spinach Soup
Category: soups-stews-and-chili
By Joyce Marciszewski

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Ingredients:
1 ½ cups water
3 cubes  chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
¼ cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

Directions:
In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 227.1
Fat: 12.9 g
Saturated fat: 7.9 g
Carbohydrates: 19.1 g
Sugars: 9.4 g
Dietary fiber: 2.4 g
Protein: 10.1 g
Cholesterol: 38 mg
Sodium: 1053.3 mg
Chicken and Wild Rice Soup


Ingredients:
boneless chicken breasts, bacon, chicken broth, carrot, onion, dried dill weed, chicken bouillon cube, poultry seasoning, garlic, broccoli, margarine, oleo, flour, fresh ground pepper, milk, water

Directions:
Cook chicken in 1/2 to 1 cup water until done.  (I used bone in chicken, covered with water with my favorite spices; salt, pepper, red pepper flakes and 1 bouillon cube and simmered for 45 minutes. I reserved my broth]
Set aside; when cool shred.
Cook bacon, drain and reserve.
Mix canned broth, rice and seasoning packet, carrots, onion, bouillon, poultry seasoning and garlic in kettle used to cook chicken.
Boil, cover and simmer for 30 minutes.
Add broccoli and simmer 10 minutes.
Melt margarine in 2 quart sauce pan, gradually stir in flour and pepper.
Cook 1 minute, stirring constantly.
Gradually add milk and cook and stir until thickened.
Stir in some broth from soup (I used one ladle] and then pour all creamed mixture into soup.
Stir until smooth.  Add chicken, bacon and 1/2 cup water (I used the broth that I cooked in chicken and reserved].
Heat gently, stirring often.  Do not boil.
If too thick, thin with a small amount of broth or milk to desired thickness.  The soup is thick just the way DH likes it.  I saved reserved broth to add to leftover soup when I reheat it.
Serve with crusty bread or muffins.
Apple Extreme Upside-Down Cake


Ingredients:
butter, brown sugar, red baking apples, all-purpose flour, granulated sugar, baking powder, ground ginger, ground cinnamon, milk, butter, egg, vanilla, vanilla ice cream

Directions:
Preheat oven to 350°F
Place 1/3 cup butter in a 9x9x2-inch baking pan.
Place in oven 5 minutes or until butter melts.
Sprinkle brown sugar over butter; stir. Arrange 9 apple halves in mixture, cut sides down.
Bake in oven 10 to 15 minutes or until bubbly.
Meanwhile, peel remaining apples.
Coarsely shred; set aside.
In bowl combine flour, granulated sugar, baking powder, ginger, and cinnamon.
Add shredded apple, milk, 1/4 cup butter, egg, and vanilla.
Beat with electric mixer on low until combined; beat on medium 1 minute. Spoon over apples, spread evenly (apple may be exposed; some butter may come to surface].
Bake 35 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack for 5 minutes. Loosen edges; invert onto platter. Spoon any topping in pan over top.
Cool 20 minutes; serve with ice cream.
Makes 9 servings.
Indian-Spiced Roast Salmon


Ingredients:
salmon fillets, fresh lime juice, salt, ground ginger, ground coriander, ground cumin, ground cinnamon, plain fat-free yogurt, fresh cilantro

Directions:
Preheat oven to 425°.
Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper], and sprinkle evenly over fish.
Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.
Gluten Free Cinnamon Bun Muffins


Ingredients:
cinnamon, baking soda, sea salt, eggs, vanilla extract

Directions:
Cinnamon Topping.
1. To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.
2. Set mixture aside.
Muffin Mixture.
1. Combine almond flour, coconut flour, baking soda and salt in a medium bowl.
2. In a large bowl blend together oil, agave, eggs and vanilla.
3. Blend dry ingredients into wet and scoop a scant ¼ cup at a time into lined muffin cups.
4. Spoon topping onto muffins.
5. Bake muffins for 8-12 minutes at 350°.
6. Cool muffins for 2 hours then frost with Creamy Cream Cheese Frosting (stay tuned for this recipe later this week!].
Easy Vegan Chocolate Cake


Ingredients:
flour, sugar, baking soda, salt, water, vinegar, vanilla

Directions:
Preheat oven to 350°F
Mix dry ingredients first.  Once the mixture is even, mix in wet ingredients.  Continue mixing until you obtain an even batter (no lumps].
Pour into a cake pan and bake for approximately 40 minutes.
Tre's Pickled Onion Rings


Ingredients:
onion, boiling water, white vinegar, cider vinegar, water, sugar, salt

Directions:
Cut onion into thin slices. Separate into rings and put into a two cup sterilized jar.
Pour boiling water over to cover onions. Allow to cool, then drain.
Mix together vinegar, water, sugar, salt and hot pepper sauce and bring to a boil. Pour over onion rings.
Cover tightly and refrigerate for at least 2 days before using.
Store in refrigerator up to 2 months.
Golden Turmeric Cauliflower and Quinoa Bowls


Ingredients:
head cauliflower, red onion, margarine, quinoa, of fresh mint, turmeric, ground cumin, avocado, crushed red pepper flakes

Directions:
1. Preheat oven to 425° (220°C]. Combine cauliflower and 4 tsp (20 mL] margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.
2. Combine red onion and 2 tsp (10 mL] margarine and arrange on remaining third of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.
3. Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 tbsp (30 mL] margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide between four bowls. Evenly top each bowl with cauliflower, red onion and avocado.
Pork and Sweet Potatoes Packets


Ingredients:
sweet potatoes, onion, apples, brown sugar, salt, nutmeg, ground cloves

Directions:
In a fry pan, brown chops on both sides.
Place each in center of a large square of heavy duty foil.
Peel and slice sweet potatoes; place slices over chops.
Top with onion slices.
Quarter and core apples, cut into thin wedges and arrange over onion slices.
Combine sugar, salt, nutmeg and cloves and sprinkle over apples.
Bring edged of foil together over chop. Fold over with a double fold, leaving a space for expansion and seal ends securely.
Build a medium fire in a barbeque.
barbeque packets 4 inches from heat turning several times for 1 hour or until pork is tender when pierces with a fork.
Spicy Chili Lime Barbecue Sandwiches


Ingredients:
garlic cloves, red onion, beef bouillon cubes, whole coriander seed, cayenne pepper, paprika, ground black pepper, limes, juice of, barbecue sauce

Directions:
Take the thawed roast, and cut several slits into (2-3 inches long] into it with a knife.
Put the thawed roast in a large crockpot. Put the sliced onion, the coriander and the garlic cloves in the pot with the roast.
Fill the crockpot with water as close to the top of the roast as you can. Add the four bouillion cubes to the water.
Cook at low (10 hours].
After 10 hours, turn the crockpot to warm, and remove the roast. Strain out the onions, garlic, and coriander, and put them back in the crockpot. Discard the water/broth.
Shred (or cut up in small pieces]the roast and put it back in the crockpot.
Stir in the cayenne, paprika, and black pepper, along with the lime juice. Allow it to sit for ten minutes.
Put the barbecue sauce in with the roast, stirring to coat. Allow it to sit for at least 20 minutes (the longer it sits, the better it is] and then eat!
Tasty Italian Chicken Bake


Ingredients:
olive oil, skinless chicken thighs, onions, garlic cloves, smoked ham, celery, red bell pepper, dry white wine, tomato puree, hot water

Directions:
Strip skin off the chicken - leaving in the thigh bone ( for extra flavor] and dust with flour.
Preheat oven to 180-190C or microwave.
Heat oil in a large fry pan, and when hot add the chicken and brown slowly. turning as needed.
Place in a  large oven-proof dish or casserole.
Add the  Onions,  garlic, ham, celery,  and peppers to the  fry pan and cook for a few minutes, stirring.
Add the wine, chicken stock cubes, Italian herb seasoning - salt and pepper and extra water to the fry pan.
Once boiled, add to the chicken. Place in an oven for 1 1/2 hours or microwave first on high until the dish starts bubbling, then set on 30% for 40 minutes.
Serve with new potatoes or rice  and vegetables of your choice.
Lime and Ginger Salt Glow


Ingredients:
table salt, limes

Directions:
Pulverize 1/4 cup fresh ginger root in a blender; add 1/2 cup table salt.
Mix in juice from 2 limes and 1/2 cup warmed vegetable oil to make a soft but gritty paste.
Use to exfoliate hands, feet and rough spots such as elbows, massaging into skin with gentle circular motions.
Rinse with warm water spiked with squirts of lime.
This is best if used after a nice hot bath or shower.
Cheesy Jalapeno Baked Stuffed Chicken


Ingredients:
bacon, cream cheese, monterey jack cheese, green onions, skinless chicken breasts, limes, olive oil, fresh black pepper

Directions:
Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
Combine cream cheese, cheddar, green onions, jalapeno and bacon crumbles in a medium bowl.
Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
Bake 22-25 minutes.
Snowtini


Ingredients:
bittersweet chocolate, vanilla vodka, irish cream

Directions:
Place the martini glasses on a designated, flat shelf in the freezer for 10 minutes.
Using a serrated knife, cut shavings off the block of chocolate and reserve for later.
Fill a cocktail shaker with ice. Pour the vodka, chocolate liqueur and Irish cream over the ice. Put top on the shaker and shake firmly.
Carefully pull out the glasses from the freezer taking care not get finger marks on the body of the glass. Pour into the chilled glass. Garnish with chocolate shavings in the middle and serve.
Grilled Banana Splits


Ingredients:
bananas, unsalted butter, light brown sugar, vanilla, vanilla ice cream, pecans

Directions:
Heat the grill to low. Make and incision lengthwise on the side of each banana, leaving 1 inch uncut at both ends and the skin intact. Spread open the cut and place 2 teaspoons of butter pieces, 1 tbs. brown sugar, and 1 teaspoons vanilla inside.
Grill, covered, until the butter mixture has melted and bananas are heated through, 8 to 10 minutes. Move the bananas to 4 separate sundae dishes, carefully flipping the bananas over and pouring the sauce into the bottom of each dish.
Peel off the skins, and top each with an equal amount of ice cream; add warm chocolate sauce, and nuts, if desired. Serve immediately and enjoy!
Potato and Green Beans Dijon


Ingredients:
fresh green beans, potatoes, onion, olive oil, garlic, Dijon mustard

Directions:
Sprinkle potato chunks lightly with salt & pepper and cook in microwave on autocook.
Meanwhile, heat olive oil in pan and sautee onion and garlic until soft.
Add green beans and chicken stock, stir in mustard and cook on medium heat until liquid is reduced by half. Beans should be cooked but slightly crispy.
Add cooked potato chunks, toss to coat and further reduce liquid to your liking.
Serve warm.
Spiced Beer Cake W Buttered Beer Sauce


Ingredients:
light molasses, eggs, all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground nutmeg, beer, raisins, walnuts, brown sugar, all-purpose flour, beer, water, butter, vanilla

Directions:
SPICED BEER CAKE:
In a mixing bowl combine molasses and oil.  Beat in eggs.  Stir together flour, soda, ginger, cinnamon, cloves, and nutmeg.  Add beer (mixture Will foam] making sure ingredients are well incorporated.  Stir in raisins and nuts.
Pour into a greased and floured 13x9x2 baking pan.  Bake at 350° for 25 min-30 minutes.  Remove from oven; cool slightly and cut in squares to serve.  Top with following sauce.
BUTTERED BEER SAUCE:
In a saucepan combine the brown sugar and flour.  Gradually stir in the beer and water.  Cook , stirring, until thickened and bubbly.  Stir in butter and vanilla; heat through.  Makes just about 1 1/4 cups.
Lots O'Veggies Sausage Spaghetti Sauce
Category: side-dish
By Debra Steward

This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better!  Full of flavor, and makes a great base sauce for lasagna.  It's critical to use fresh basil, other herbs may be dried.  Do not use canned tomatoes which have any corn syrup in them.  Home canned tomato equivalent is 3 quarts.   If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage.

Ingredients:
1 pound sweet Italian sausage, casings removed
1 pound lean ground beef
¼ cup olive oil
1 large onion, diced
1  green bell pepper, diced
1  red bell pepper, diced
1  zucchini, quartered and sliced
12 ounces mushrooms, sliced
2  carrots, shredded
4 ounces fresh basil, julienned
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh thyme
1 tablespoon fresh oregano
4 cloves garlic, crushed
1 tablespoon white sugar
salt and pepper to taste
3 (28 ounce) cans peeled and diced tomatoes

Directions:
In a medium skillet over medium heat, cook sausage and ground beef until brown.  Drain, reserving 2 tablespoons drippings.  Set aside. In a large stock pot or Dutch oven heat oil over medium heat.  Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 339.4
Fat: 20.7 g
Saturated fat: 6.2 g
Carbohydrates: 18.3 g
Sugars: 10.5 g
Dietary fiber: 5 g
Protein: 18.7 g
Cholesterol: 45.2 mg
Sodium: 803.2 mg
Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca


Ingredients:
lime, juice of, ground cumin, paprika, garlic cloves, salt, ground black pepper, serrano chili, olive oil, onions, bell peppers, diced tomatoes, tomato paste, coconut milk, palm oil, fish sauce, fresh cilantro, hard-boiled eggs

Directions:
Set eggs on to boil.
Stir together the lime juice, cumin, paprika, garlic, salt and pepper in a non-reactive bowl. Add the Tilapia and GENTLY toss with your fingers to coat. Cover and refrigerate for 10-15 minutes being careful not to let the fish "cook" in the lime juice.
Heat the olive oil in a large pot over medium-high heat. Saute the onions and the diced chilies until onions are transparent and beginning to lightly brown. Wash hands thoroughly after handling the chilies.
Reduce heat to medium.  Stir in the tomato paste.
Add the bell peppers and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Stir well but gently.
Cover the pot and simmer on lowest heat for 15- 30 minutes or until the peppers are at a consistency you like, stirring occasionally.
Gently add the fish, marinade and 2/3 of the chopped and stemmed cilantro and continue cooking until the fish is thoroughly cooked. Allow 5-8 minutes depending on the thickness of the fillets.
Ladle or gently pour the Moqueca into a large serving bowl, garnish with boiled egg wedges on top and finish with remaining chopped cilantro.
Serve over white rice, with lime wedges.  Side dishes: sauteed collards or spinach and garlic.  For dessert, cold orange slices.  Also a good accompaniment:  Brazilian Cheese Bread (Pão de Queijo] ( it's gluten/wheat free]!
Slow Cooker Variation:
Place ALL ingredients including the marinade in the slow cooker EXCEPT the FISH pieces and cilantro].  Cook 6 to 8 hours (overnight] on low and then to WARM.
1 hour prior to serving, return cooker to LOW: ADD half the cilantro and the fish.
Gently spoon sauce over fish pieces and allow fish to cook for 1 hour until the fish is cooked through.  Garnish and serve as described above.
Anything Goes Jello Salad


Ingredients:
Jello gelatin, boiling water, sour cream, cream cheese

Directions:
Stir the jello in the boiling water until completely dissolved.
Add the yogurt or sour cream, mixing vigorously with a whisk, or add the softened cream cheese and mix with an electric mixer.
Then add 12 ice cubes, stirring until completely melted.
Add fruit and chill until set.
For an added treat, you can add miniature marshmallows on top before chilling.
Can be prepared up to 2 days beforehand.
Protein-Packed Spicy Vegan Quinoa with Edamame
Category: everyday-cooking
By HeidiM

I adapted this from a turkey burger recipe when I went vegan. It is also gluten-free if you use gluten-free soy sauce. I use it as a post-workout meal, as it is delicious, satisfying and relatively high in plant-based protein. Enjoy!

Ingredients:
3 ½ cups water
2 cups quinoa, rinsed
4 teaspoons vegetable bouillon (such as Better Than Bouillon®)
2 ½ cups frozen shelled edamame (green soybeans)
1 tablespoon olive oil
2  sweet onions, chopped
2  bell peppers, chopped
2 tablespoons minced fresh ginger
6 cloves garlic, minced
¼ cup reduced-sodium soy sauce
2 tablespoons chopped fresh cilantro
1 tablespoon hot chile paste (such as sambal oelek), or to taste  (Optional)

Directions:
Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes. Heat olive oil in a large skillet over medium heat; cook and stir onions and bell peppers until onions are translucent, about 5 minutes. Add ginger and garlic; cook and stir until fragrant, about 2 minutes. Remove from heat; stir in soy sauce, cilantro, and chile paste. Stir onion mixture into quinoa mixture; simmer, stirring occasionally, until excess broth has been absorbed, about 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 cups

Calories: 205.6
Fat: 4.6 g
Saturated fat: 0.7 g
Carbohydrates: 34.9 g
Sugars: 3 g
Dietary fiber: 4.3 g
Protein: 7.3 g
Sodium: 293.1 mg
Panang Beef With Fragrant Thai Basil


Ingredients:
coconut milk, red curry paste, crunchy peanut butter, fish sauce, brown sugar, rump steak, Thai basil

Directions:
Heat 1/4 cup of the thick cream from the top of the coconut milk over high heat for 5 minutes, stirring often, until the cream bubbles. To separate, pour the milk into a jar and allow to sit for 2-3 hours or until you can see two distinct layers.
Add curry paste and cook for 2-3 minutes stirring constantly until well combined.
Add peanut butter, fish sauce and brown sugar and cook for 2-3 minutes, stirring constantly. Add remaining coconut milk.
When the mixture boils, add rump steak, cover and cook over medium heat for 5 minutes, stirring a few times.
Stir through basil leaves.
Serve with steamed jasmine rice and top with extra basil leaves and shredded red chilie and lime leaf, if desired.
Herbed Rotisserie Chicken


Ingredients:
chicken, olive oil, lemons

Directions:
Pre-heat the oven to 450 degrees Broil or Top heat mode.
Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.
Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.
Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.
Tuck the wings under the legs and tie the legs together with a little dampened string.
Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.
Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.
Easy Ramen Stir-Fry


Ingredients:
onion, cabbage, carrot

Directions:
Cook Ramen noodles according to package directions, drain and set aside., Heat up wok oil in a frying pan. Add onion, cabbage, and carrot strips., Once veggies are cooked to your discretion, add noodles and stir constantly., When noodles are heated, add in flavor packet, stir., Enjoy!