xiaoxl/recipe_data huggingface dataset:
Corn Salsa Just Like Chipotle's


Ingredients:
corn, red onion, fresh cilantro, limes, salt, pepper

Directions:
In a large bowl, combine all ingredient and mix well., Adjust salt and pepper, lime and jalapenos to your desired taste.
Challah for the Bread Machine


Ingredients:
water, egg, vanilla extract, salt, flour, sugar, ground cinnamon, egg, poppy seed

Directions:
Add water, oil, 1 egg, vanilla, salt, flour, sugar, cinnamon, and yeast to bread machine. Select DOUGH/MANUAL cycle.
When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.
Divide dough into three equal portions, and roll each piece to a 24" rope. Braid ropes together, tucking ends underneath, on a greased baking sheet. Cover and let rise one hour (or until doubled in size], in a warm, draft free area. (I put a baking dish of hot water in the very bottom of my oven and then lay the baking sheet with the dough on the middle rack and close the door.].
Brush with beaten egg and sprinkle with sesame or poppy seeds.
Bake in preheated oven (375 degrees] for 30-35 minutes. (Check at 30!] Remove from baking sheet and allow to cool on a wire rack.
BLT Grilled Pizza


Ingredients:
all-purpose flour, sugar, salt, water, olive oil, mayonnaise, Dijon mustard, garlic, ground black pepper, mozzarella cheese, crisp bacon, tomatoes, parmesan cheese, lettuce

Directions:
Start charcoal fire or preheat gas grill to medium–high heat.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes.
Divide dough into 8 portions. Pat or roll dough on a well–floured counter to about 8–inch/20–cm circles; they do not need to be perfect.
Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Combine mayonnaise, mustard, garlic and black pepper. Spread lightly over crust. Crumble 2 strips of bacon and sprinkle over crust. Top with about 1/4 cup mozzarella cheese, a few tomato slices and 1 tablespoon Parmesan cheese. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from oven and sprinkle with lettuce. Serve immediately.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
Make Ahead: Dough (but NOT individual crusts] may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. OR, pizzas may be partially grilled ahead of serving. Here's how: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side] and finish grilling on preheated grill.
Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully wipe over grates. Or lightly brush pizza crusts on both sides with oil before grilling.
Hazelnut Hot Chocolate Liqueur


Ingredients:
hot water, hazelnut-flavored liqueur

Directions:
"COMBINE water, Coffee-mate and cocoa in pitcher; stir until dissolved. Stir in coffee liqueur and hazelnut liqueur. Divide between 2 mugs; top with whipped cream."
Baked Tuna Burger


Ingredients:
tuna, ricotta cheese, spring onion, mayonnaise, pepper, salt

Directions:
In a large bowl, mix together tuna, ricotta cheese, spring onion, mayonnaise, lemon juice and season with pepper and salt.
Cut the hamburger buns in half, separating top from bottom.  Scoop out some of the bread from inside the buns (top and bottom] to make room for the tuna mixture.
Fill the buns with the tuna mixture and place both halves back together.  Wrap the bun in tin foil and place in a moderate oven (180 degrees Celsius] for 15-20 minutes.
To serve, cut the buns in half from the top.
Cranberry Orange Relish


Ingredients:
fresh cranberries, granny smith apple, orange, pecans, sugar

Directions:
Put all in food processor or chopper until finely chopped., Refrigerate until ready to serve., Best if made a day in advance.
Ravioli Casserole


Ingredients:
ground beef, onion, garlic clove, cottage cheese, eggs, elbow macaroni, spinach

Directions:
Cook Elbow Macaroni, drain.
Brown first three ingredients,beef, onions and garlic, in a large skillet.
Thaw Spinach in microwave, squeeze out liquid and save 1 cup of the liquid.
Add spinach liquid to spaghetti sauce and meat mixture. Simmer for 10 minutes.
In a bowl combine cheese, breadcrumbs, eggs, 1/4 cup oil,spinach and macaroni.
Take Spinach mixture and spread In a 13X 9X2 inch baking dish. Top with meat mixture. You can top with more grated mozzarella cheese.
Bake at 350 degree oven 30 minutes or until "crisp" on top. Let stand for 10 minutes before serving.
Healthy Berry Blue Muffins


Ingredients:
Bisquick baking mix, skim milk, sugar, applesauce, frozen blueberries

Directions:
Heat oven to 400 degrees.
grease 12 muffin cups or use muffin papers.
Stir all ingredients except blueberries together in large bowl til moistened. Stir in blueberries.
Divide evenly among cups.
Bake 13-18 minutes or until golden brown.
Ice Apple Wine Martini


Ingredients:
vodka, wine

Directions:
"Shake both ingredients with ice in a shaker.  Strain into a chilled martini glass."
Soft-N-Fluffy Hamburger Buns
Category: bread
By What's for dinner, mom?

Soft and light with a moist crumb.  Simple and perfect every time.  You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too!  I worked on this recipe until I got it perfect! I hope you enjoy it too!

Ingredients:
1 cup warm water
2 tablespoons canola oil
3 cups bread flour
1 tablespoon white sugar
¾ teaspoon salt
1 teaspoon vital wheat gluten
2 ¼ teaspoons active dry yeast

Directions:
Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper. When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.

Prep time: 10 mins
Cook time: 15 mins
Total time: 3 hrs 45 mins
Yields: 12 buns

Calories: 151.4
Fat: 2.9 g
Saturated fat: 0.3 g
Carbohydrates: 26.2 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 4.5 g
Sodium: 147 mg
Mama Jan's Super Yummy Sugar Cookies


Ingredients:
butter, egg, sugar, salt, baking powder, flour, vanilla extract

Directions:
Cream together the butter and sugar., Add egg and mix well., Sift dry ingredients together and blend into sugar mixture. Mix well., Add extracts and blend well., Chill one hour., Roll out to thickness of half your little finger and cut with cookie cutters., Bake at 400F for 8-10 until edges are golden.
Seafood Chowder
Category: soups-stews-and-chili
By MyVintageMommy

A creamy chowder full of flavor! Of course regular ingredients may be used for those not watching their waistline.

Ingredients:
1 ½ cups fat free milk
1 (8 ounce) container fat free cream cheese
2 cloves garlic, minced
1 (26 ounce) can fat free condensed cream of mushroom soup
1 cup chopped green onions
1 cup sliced carrots
1 (15.25 ounce) can whole kernel corn, undrained
1 ½ cups chopped potatoes
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can chopped clams

Directions:
Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil. Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

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

Calories: 313.7
Fat: 5.1 g
Saturated fat: 1.4 g
Carbohydrates: 32 g
Sugars: 6.1 g
Dietary fiber: 3.3 g
Protein: 34.6 g
Cholesterol: 157.8 mg
Sodium: 1237.4 mg
Yucca Flats


Ingredients:
vodka, sugar, maraschino cherries

Directions:
This is best when made 8 to 10 hours ahead to let the ice melt., Start with a 1 gallon liquid insulated drink cooler., Combine all ingredients and mix well., Fill the cooler to the top with ice cubes., Shake the cooler occasionally over the next 8 to 10 hours., Serve over ice with the spiked cherries., Enjoy!
Tahitian Mahana Cocktail


Ingredients:
fresh pineapple, Cointreau liqueur, vodka, pineapple

Directions:
Blend pineapple, Cointreau and vodka in a blender. Blend ice to your liking.
Serve in a Burgundy glass (large wine glass] with a pineapple wedge garnish.
Hot Spicey Tomato Oil for Dipping


Ingredients:
olive oil, san marzano tomatoes, garlic cloves, honey, kosher salt

Directions:
heat oil over medium heat.
add garlic and cook until golden brown.3-5 mins.
remove garlic and reserve.
add tomatoes, honey, salt and chilli flakes.
cook on medium 20 mins.
blend sauce until smooth.
add reserved garlic and blend until smooth.
serve with french or italian bread, toasted ravioli, fried zucchini or use your imagination. Mangia.
Persian Chicken and Rice


Ingredients:
butter, chicken, onion, raisins, chicken broth, salt, pepper, ground cinnamon, long-grain rice, whole grain rice

Directions:
"In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter.  Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes.  Add the chicken broth, salt, pepper, and cinnamon and bring to a boil.  Add the rice and mix well.  Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through."
Mediterranean Chicken and Couscous Salad


Ingredients:
chicken breast fillets, aubergines, eggplants, tomatoes, courgettes, zucchini, olive oil, rosemary, tarragon leaves, garlic cloves, couscous, lemon, salt, pepper

Directions:
In a baking pan, lay chicken breasts, eggplant, tomato, onions, zucchini, chopped garlic, and rosemary. Toss with olive oil, and season with salt and pepper.
Roast in a pre-heated oven at 180°C/360F for about 12 minutes or until juices run clear.
Remove out of the oven, tent with aluminum foil and allow to rest for 10 minutes.
In a small stockpot, bring chicken stock to a boil.
Add in couscous, give it a quick stir, and cover. Turn off the heat and let stand to cook for 5 minutes.
While the couscous is cooking, chop chicken and all roasted vegetables into bite-sized pieces.
Fluff the cooked couscous with a meat fork and toss in the chopped chicken and vegetables together with the cooking juices.
Fold in the lemon juice, zest, and chopped herbs.
Season with salt and pepper if needed.
Instant Pot® NOLA Red Beans and Rice
Category: main-dish
By Diana71

This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.

Ingredients:
1 tablespoon olive oil
1 pound pork neck bones
4 slices bacon, diced
1  green pepper, diced
2 stalks celery, diced
½ medium onion, diced
2 teaspoons ground white pepper
2 teaspoons ground thyme
1 ½ teaspoons garlic powder
1 ½ teaspoons dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon Cajun or Creole seasoning
½ teaspoon black pepper
3 cloves garlic, minced
1 pound dry red kidney beans, sorted and rinsed
4 cups chicken broth
5  bay leaves
1 teaspoon salt
4 cups hot cooked white rice, or as needed

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes. Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid. Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 477.4
Fat: 10.4 g
Saturated fat: 2.9 g
Carbohydrates: 61.3 g
Sugars: 2.8 g
Dietary fiber: 10.1 g
Protein: 34 g
Cholesterol: 54 mg
Sodium: 1431 mg
Lime and Ginger Bran Muffins


Ingredients:
ginger, granulated sugar, lime juice, lime zest, butter, eggs, buttermilk, all-purpose flour, salt, baking soda, baking powder, granulated sugar, water, lime juice

Directions:
Preheat oven to 375 degrees F.
Combine ginger, 2 tbsp of lime & 1/4 of sugar in a small pot.
Cook over medium heat for 3 minutes or until sugar has dissolved & mixture is hot.
Remove from heat and cool.
Stir in lime zest (wait until it's cool, or else the zest will cook and you will lose the bright green colour].
Whisk butter with remaining 1/2 cup sugar until smooth.
Whisk in eggs and buttermilk until blended.
Combine bran, flour, salt, baking soda and baking powder in a large bowl.
Stir in buttermilk mixture - Do not overmix.
Spoon batter into 12 large well-greased or paper-lined muffin cups.
Fill to about 3/4 full.
Bake for 20-25 minutes or until a toothpick comes out clean.
GLAZE: Prepare glaze by combining sugar, water and lime juice in a small pot.
Bring to a boil over high heat and boil for 1 minute.
Prick hot muffins several times with a toothpick or skewer and brush muffin with glaze.
Cool in pan on a rack.
Summer Corn Salad with Asparagus
Category: salad
By Jocelyn

A simple, sweet and enjoyable taste of summer.  This salad is great served as a side dish, or serve with nacho chips.

Ingredients:
6 ears  corn, husk and silk removed
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 (7 ounce) jar roasted sweet red peppers, drained and chopped
2 cloves garlic, minced
6  basil leaves, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and black pepper to taste

Directions:
Preheat an outdoor grill for medium-low heat and lightly oil grate. Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob. Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside. Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 cups

Calories: 173.7
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 34.5 g
Sugars: 7.6 g
Dietary fiber: 5.4 g
Protein: 6.4 g
Sodium: 154.8 mg
Lavender and Mint Pannacotta


Ingredients:
cold water, gelatin, heavy cream, sugar, vanilla extract, dried lavender blossoms

Directions:
Stir the gelatin into the 1/8 cup of cold water in a small heat resistant dish and allow to sit for 15 minutes. Take the dish and place it into a saucepan with 1" of water and bring the water to a boil. Stir until the gelatin dissolves.
In another saucepan heat cream and sugar together, stirring constantly, until sugar dissolves. Remove from heat and stir in gelatin, vanilla, lavender and peppermint extract. Pour into 4 small ramekins, tea cups, or any small dish. Refrigerate for at least 5 hours.
Cheddar Stuffed Potato Cake and Egg #5FIX


Ingredients:
olive oil, sharp cheddar cheese, eggs

Directions:
1.  In large skillet heat oil, medium heat.
2.  Open package to mashed potatoes.  With a knife divide into 10 equal parts.
3.  Add shredded hash browns in separate bowl.
4.  Drop one piece of mash into bowl of hash browns, pressing lightly.  Add chunk of cheese to center, folding over potatoes to seal.  Flip cake over to cover.  Make sure entire cake is covered with shredded hash browns.
5.  Add to hot oil.  When cake is brown on one side flip and brown on opposite side.
6.  Poach eggs, serve one egg on each potato cake.
Fiesta Egg Scramble


Ingredients:
eggs, heavy cream, salt, butter, margarine, onion, red bell pepper, mushroom, green chilies, bacon, cheddar cheese, monterey jack cheese

Directions:
Combine eggs, cream and salt in medium bowl.
Melt butter in a large skillet; cook onion, bell pepper and mushrooms until tender.
Add the chiles, bacon (if using], and egg mixture.  Cook, stirring occasionally until eggs begin to set.  Sprinkle cheddar cheese and Monterey Jack cheese over eggs.  Cover, and continue to cook until eggs are set and fully cooked.
Crackaroni (Macaroni and Cheese)


Ingredients:
macaroni, butter, flour, milk, salt, sugar, white pepper, Velveeta cheese, sour cream, small curd cottage cheese, sharp cheddar cheese, paprika

Directions:
Cook and drain macaroni slightly al dente. Place in greased 2 qt casserole dish.
Melt butter over medium heat.  Add flour for a light roux.
Stirring constantly, gradually add the milk, cooking until thickened.
Add pepper, salt and sugar, mixing thoroughly.
Add Velveeta cubes and stir until melted.
Add sour cream and cottage cheese, stirring until well combined.
Pour over macaroni and mix well. It will look "cheesy" but will soak into the macaroni during cooking.
Spread cheddar cheese over the top.
Sprinkle with paprika.
Bake at 350 for 45-50 minutes.
Sole With Leeks and Tomatoes


Ingredients:
olive oil, leeks, garlic cloves, dried thyme, bay leaf, canned vegetable broth, dry white wine, diced tomatoes with juice, sole fillets, all-purpose flour

Directions:
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes.
Add vegetable broth and wine; boil 5 minutes. Add tomatoes with juices.
Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
Meanwhile, sprinkle fish with salt and pepper. Fold each fillet in half; secure with toothpick.
Dust outside of fish with flour. Heat remaining 3 tablespoons oil in another large skillet over medium-high heat.
Add fish and sauté until golden and just opaque in center, about 3 minutes per side.
Transfer fish to plates; remove toothpicks. Top fish with sauce.
Addicting Chicken Nuggets


Ingredients:
boneless skinless chicken breast halves, egg, water, all-purpose flour, salt, pepper

Directions:
Cut chicken into 1-inch pieces.
Heat 3 inches oil in large heavy saucepan over medium-high heat until oil reaches 375°; adjust heat to maintain temperature.
Meanwhile, beat egg and water in large bowl until well mixed.
Add flour, salt and pepper stirring to form smooth batter.
Dip chicken pieces into batter, draining off excess.
Fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown.
Drain on paper towels.
Serve with sauce of your choice.
Rice-Ah-Roni
Category: side-dish
By Chef John

Here's my version of what's often called 'the San Francisco treat,' although the next time I see this served here will be the first time. I used real chicken broth and a variety of seasonings.

Ingredients:
1 ½ teaspoons kosher salt, plus more as needed
⅛ teaspoon freshly ground black pepper
⅛ teaspoon ground coriander
⅛ teaspoon mustard powder
⅛ teaspoon celery salt
⅛ teaspoon paprika
⅛ pinch ground turmeric
⅛ teaspoon cayenne pepper
3 tablespoons unsalted butter
½ cup finely diced onions
⅔ cup uncooked orzo pasta
1 ⅓ cups uncooked long-grain white rice
3 cups good-quality chicken broth
1 tablespoon freshly  chopped parsley

Directions:
Mix together salt, pepper, coriander, mustard powder, celery salt, paprika, turmeric, and cayenne pepper in a small bowl. Melt butter in a large skillet over medium-high heat. Add diced onion and pasta. Cook and stir until onions soften and pasta turns golden brown, 4 to 6 minutes. Stir in spice blend; cook and stir about 30 seconds. Add rice and stir until rice is coated with butter, about 1 minute. Pour in chicken broth. Bring to a simmer. Stir; reduce heat to low. Cover with a tight-fitting lid; cook for 17 minutes. Remove from heat; let covered skillet sit for 5 minutes. Remove lid and stir in parsley, fluffing rice and breaking up any clumps.

Prep time: 10 mins
Cook time: 28 mins
Total time: 38 mins
Yields: 6 servings

Calories: 297.4
Fat: 6.7 g
Saturated fat: 3.8 g
Carbohydrates: 51.4 g
Sugars: 2.2 g
Dietary fiber: 1.5 g
Protein: 6.8 g
Cholesterol: 18.3 mg
Sodium: 1097.6 mg
Chocolaty Chocolate Chip Whole Wheat Muffins


Ingredients:
all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, salt, eggs, milk, ground cinnamon, ground nutmeg, vanilla

Directions:
Directions:.
Turn the oven on to 350°F.
Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans.
Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.
Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist.
Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans.
Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired.