xiaoxl/recipe_data huggingface dataset:
Lomo Saltado (Peruvian Steak Stir-Fry)
Category: uncategorized
By Chef John

I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian--and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.

Ingredients:
1 ¼ pounds top sirloin steak
3 tablespoons soy sauce, divided
1 teaspoon white sugar
6 tablespoons olive oil, divided
1 (16 ounce) package frozen crinkle-cut French fries
1 ½ cups sliced red onion
1 medium orange bell pepper, sliced
1  habanero pepper, seeded and minced
½ cup sliced green onion
kosher salt to taste
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
4 medium roma (plum) tomato
¼ cup white vinegar
¼ cup chopped fresh cilantro

Directions:
Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine. Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®). Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm. Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve. Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes. Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine. Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 4 servings

Calories: 584.8
Fat: 33.9 g
Saturated fat: 7.1 g
Carbohydrates: 41.7 g
Sugars: 6.9 g
Dietary fiber: 4.8 g
Protein: 29.9 g
Cholesterol: 61.3 mg
Sodium: 1110.1 mg
Raspberry Peach Smoothie


Ingredients:
water, cashews, raspberries, vanilla extract

Directions:
Place cashews and water in a blender and process on high speed until creamy, about 1 minute.
Add raspberries, peaches, agave and vanilla and blend until rich and smooth.
Blend in ice cubes if desired.
Serve in tall glasses.
Minestrone Meatball Soup


Ingredients:
onion, celery, garlic cloves, chicken broth, tomatoes, tomato paste, carrot, potato, fresh parsley, dried basil, dried thyme, rotini pasta, parmesan cheese

Directions:
Spray dutch oven with nonstick cooking spray.
Heat over medium-high heat until hot.
Add onions, celery, and garlic; cook and stir until crisp-tender.
Stir in  remaining ingredients except rotini and meatballs.
Bring to a boil; reduce heat.
Cover; simmer 30 minutes.
Stir in rotini and meatballs.
Simmer uncovered an additional 10 to 12 minutes or until vegetables and rotini are tender.
If desired, serve with Parmesan cheese.
Chilean Pebre - Cilantro Salsa


Ingredients:
green onions, cilantro, parsley, water, extra virgin olive oil, sherry wine vinegar, red wine vinegar, garlic cloves, salt, tomatoes

Directions:
In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped.
Scrape into bowl. Stir in oil, vinegar, garlic and salt.
If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours.
The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.
Russian Tea Cakes III
Category: desserts
By Emma Radovich

Lovely little cookies that are perfect for formal parties.

Ingredients:
1 cup butter
½ cup confectioners' sugar
2 ¼ cups all-purpose flour
¾ cup chopped walnuts
¼ teaspoon salt
1 teaspoon vanilla extract
⅓ cup confectioners' sugar for decoration

Directions:
Combine all  ingredients, mix well. Refrigerate dough until chilled. Roll dough into 1 inch balls and bake for 15 minutes in a  preheated 350 degree F (175 degrees C) oven. Once baked, roll while still hot in confectioners' sugar until coated.   Let cool.   Lightly dust with more confectioners' sugar.

Yields: 4 dozen

Calories: 151.1
Fat: 10.2 g
Saturated fat: 5.1 g
Carbohydrates: 13.6 g
Sugars: 4.2 g
Dietary fiber: 0.6 g
Protein: 1.8 g
Cholesterol: 20.3 mg
Sodium: 79.1 mg
Mom's Smoked Salmon Fried Rice
Category: main-dish
By Annie Y.

This colorful, delicious, and wholesome dish will have your family begging for more--or it does at least in our family. It's amazingly easy to make, and will be on your table in minutes!

Ingredients:
6 cups water
3 cups long grain white rice, uncooked
3 tablespoons cooking oil, divided
2  eggs, beaten
½  onion, finely chopped
1  green onion, chopped
4 ounces smoked salmon, chopped
½ cup frozen peas
salt and freshly ground pepper, to taste

Directions:
Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside. Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside. Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 458
Fat: 10 g
Saturated fat: 1.9 g
Carbohydrates: 76.8 g
Sugars: 1.4 g
Dietary fiber: 2 g
Protein: 12.9 g
Cholesterol: 66.3 mg
Sodium: 198.1 mg
Chocolate Cupcakes With Nutella and Mixed Cream Cheese Frosting


Ingredients:
all-purpose flour, cake flour, baking soda, baking powder, salt, eggs, sugar, butter, buttermilk, cream cheese, butter, powdered sugar, vanilla extract, cream cheese, butter, confectioners' sugar, vanilla extract, cream cheese, butter, almond butter, peanut butter, confectioners' sugar, vanilla extract

Directions:
*clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
For the Cupcakes: Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350°F
Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
Vanilla Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed] to reach desired consistency.
Nutella Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed] to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.
Almond Butter or Peanut Butter Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed] to reach desired consistency.
Once cooled, place the 3 varieties of frosting in a piping tube side by side and pipe onto each cupcake.  Sprinkle with chocolate jimmies if you like!
Quinoa Salad


Ingredients:
quinoa, water, garlic, extra virgin olive oil, fresh lemon juice, lemon zest, cucumber, garbanzo beans, fresh dill, fresh parsley, golden raisin, hazelnuts, green onion, carrot, sea salt, fresh ground black pepper

Directions:
Rinse quinoa in cold water; drain well.
Combine quinoa with water in a medium-sized saucepan, bring to a boil, then reduce heat to a simmer and cover with a tight-fitting lid.
Cook for 15 minutes or until all water is absorbed.  (Or, you may cook in rice cooker.  Use same proportions as above.].
Remove quinoa from heat and let stand, covered, for 10 minutes.  Remove lid, fluff with fork, and cool quinoa to room temperature.
Combine cooked quinoa with the rest of ingredients, toss well, and enjoy!
Dalla Mia Cucina Pizza Sauce


Ingredients:
olive oil, garlic cloves, tomato paste, water, sugar, dried oregano, dried basil, parmesan cheese, red wine, salt, pepper

Directions:
In a medium saucepan, sauté garlic in oil until golden., Add tomato paste, water, sugar, oregano, basil, cheese and wine., Season with salt and pepper, to taste., Simmer for 10 minutes over medium low heat.
Mardi Gras Rice


Ingredients:
cooked rice, frozen green pea, frozen corn, red cabbage, green pepper, green onions, parsley, mayonnaise, curry powder, lettuce leaf

Directions:
Combine first 7 ingredients in a large bowl.
Set aside.
Combine mayonnaise, Creole seasoning, and curry powder; add to rice mixture, tossing gently.
Chill.
Serve on lettuce leaves.
Yield: 16 servings.
Grilled Chicken - Southeast Asia Style


Ingredients:
chicken thighs, garlic cloves, molasses, lime juice, black pepper, red pepper flakes

Directions:
Place all ingredients in a glass baking dish except the chicken and stir to mix.
Make like slits in the chicken thighs.
Put thighs in marinate making sure they are well basted getting marinate in the slits.
Marinate 15  minutes while grill is heating up.
Place on hot grill and cook to a slight char on both sides. Turn only once. Finish cooking on foil to prevent over charring. These stay so moist, don't worry about over cooking. They will not dry out. Pair with curry rice and cucumber slices.
Peach Basil Martini


Ingredients:
basil leaves, vodka, lime juice

Directions:
Muddle fresh bay leaves in a cocktail strainer.
Add peach nectar, vodka and lime juice.
Add ice cubes; shake to combine.
Strain into a martini glass; enjoy!
5th Avenue


Ingredients:
character(0]

Directions:
"Pour ingredients over ice into an old fashioned glass."
Cajun Spiced BBQ Chicken


Ingredients:
cayenne, paprika, garlic powder, oregano, onion powder, salt, white pepper, black pepper, crushed red pepper flakes, soy sauce, apple cider vinegar, boneless chicken breasts

Directions:
Combine all the ingredients in a bowl (except the chicken] and whisk until well blended. Reserve 1/4 cup of the marinade in a cup for basting.
Add the chicken to the marinade. Cover and refrigerate for at least 2 1/2 hours (shaking and flipping every 30 minutes].
Preheat the grill for medium/high heat.
Grill on a lightly oiled rack for 25 to 30 minutes, flipping and basting every 10 minutes.
Pasta Extraordinary


Ingredients:
dry pasta, butter, basil, salt, parmesan cheese, half-and-half

Directions:
Cook and thoroughly drain pasta., Immediately toss remaining ingredients together., Mange!
Serviette/Napkin Folding, Duck Feet


Ingredients:
character(0]

Directions:
Lay your serviette square out flat before you.
Take the bottom left and bottom right corners and bring them up to meet the top left and top right corners. You will have before you a long rectangle with the crease at the bottom.
Again take the bottom left and bottom right corners and bring them up to meet the top left and top right corners, your rectangle is now only half as deep as before.
Place your finger at the top center of the rectangle and with your other hand take the top right corner and fold it downwards and past the base of the rectangle so that you have a triangular shape at the top and a flap at the bottom. Repeat with the left top corner, you will now have a shape before you that it square at the bottom and pointed at the top.
Carefully turn the serviette over, keeping the  point of the triangle at the top.
Taking hold of the point of the triangle, raise it upward and toward you so that it will stand up and at the same time gently push the "feet"  at the bottom slightly apart just enough so that the serviette stands up on it's own. Arrange carefully on a plate.
Sweet Potato Casserole (Bermuda)


Ingredients:
granulated sugar, coconut flakes, raisins, eggs, vanilla extract, heavy cream, brown sugar, pecans, self-rising flour, butter

Directions:
First mix the mashed sweet potatoes with the sugar, coconut, raisins, eggs and vanilla. If it seems too thick, add the cream.
Spoon the mixture into a well-greased casserole dish.
Combine the brown sugar with the pecans, flour and butter. Spread over the top of the sweet potatoes.
Bake at 350 degrees for 20 to 30 minutes (it's ready when the topping is golden brown].
Alfredo Mostaccioli
Category: world-cuisine
By Kimber

My friends love this Alfredo sauce and it can be used with any type pasta that will hold sauce well.  I've also used this as a base for making a white pizza and it is excellent!  Enjoy!

Ingredients:
1 (16 ounce) package mostaccioli
1 cup heavy cream
½ cup butter
½ cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon garlic powder

Directions:
Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat.  Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil.  Stir in Parmesan cheese, parsley, salt, pepper and garlic powder.  Toss with cooked pasta and serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 429.6
Fat: 25.3 g
Saturated fat: 15.3 g
Carbohydrates: 42.4 g
Sugars: 2 g
Dietary fiber: 2.2 g
Protein: 10.3 g
Cholesterol: 75.7 mg
Sodium: 467.3 mg
Hummingbird Syrup for Feeders


Ingredients:
sugar, water

Directions:
"Mix the water and sugars together.  Add a few drops of red food coloring to attrached the birds.  Store in the fridge to keep until you need it."
King Arthur Mocha Madness Ice Cream


Ingredients:
sugar, cocoa powder, heavy cream, vanilla extract

Directions:
Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.
Stir in the heavy cream and vanilla.
Freeze in ice cream maker according to manufacturer's directions.
Stir cookie bits into soft ice cream, and serve immediately.
For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours.
Don't have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour. After about 4 hours or so, it'll be soft-serve consistency. Continue to stir and freeze till it's the consistency you like. While it won't be as creamy as churned ice cream, it'll be absolutely delicious. After 6 or more hours in the freezer, it'll become quite hard. To serve, simply remove from the freezer for 15 minutes or so, to soften it enough to make it "scoopable.".
Spicy Parrot Pasta


Ingredients:
spaghetti, cayenne pepper, crushed red pepper flakes, ground cumin, salmon, pasta

Directions:
Add water and pasta to a small pot.
Add the cayenne, hot pepper flakes, and cumin to the water and pasta.
Bring to a boil at high heat. Reduce to med-high to med and allow to cook for 8-10 minute Stirring occasionally.
While pasta is cooking, use a steamer on the stove or via microwave to cook or heat up the veggies. (You can use veggies from your own dinner before adding butter Etc].
Drain pasta. DO NOT RINSE PASTA.
Place pasta in an appropriate bowl, add veggies and meat.
Allow "meal" to cool for about 5-10 minute.
Serve and watch your parrot enjoy!  <U+2764><U+FE0F>.
2000 Flushes


Ingredients:
spiced rum, blue curacao, mango rum

Directions:
Combine the spiced rum and mango rum in a cocktail shaker with ice., Add the blue Curacao, shake well and strain into a cocktail glass., Add Sprite and lemonade.
Kids Rainbow Lunch


Ingredients:
ham, carrot, green grapes

Directions:
Arrange all ingredients in the shape of a rainbow.
We chose:
Red - Lunch Meat.
Orange - Carrots.
Yellow - Cheese.
Green - Grapes.
Blue - M&M's.
Purple - Kool-Aid.
I sent all my ingredients with my daughter to school so she could arrange them herself.
Stuffed Chicken Breasts


Ingredients:
chicken breasts, salt, pepper, butter, margarine, cream cheese, gouda cheese, swiss cheese, ground nutmeg, frozen chopped spinach

Directions:
Heat oven to 375.
Grease square pan,9x9x2 inch.
Loosen skin from chicken breast halves by inserting fingers between skin and meat,gently separate in center but leave skin attached at sides.
Prepare smoked gouda and spinach stuffing.
Spread 1/4 of stuffing between meat and skin of each chicken breast.
Smooth skin over breasts tucking under loose areas.
Place chicken skin side up in pan.
Sprinkle with salt and pepper.
Drizzle with butter.
Bake uncovered 45-55 minutesm or until juice is no longer pink.
For Stuffing: Mix cream cheese,gouda cheese and nutmeg,combine well.
Stir in spinach.
Easy No Bake Lemon Pie


Ingredients:
lemons, Cool Whip Topping, sweetened condensed milk, graham cracker crust

Directions:
place juice and zest of 3 lemons in bowl, add., sweetened condensed milk and stir til blended., fold in cool whip., pour into crust and chill.
Green Chili Rice Bake


Ingredients:
water, salt, long grain rice, butter, onion, diced green chilies, salt, cumin, half-and-half, monterey jack cheese, sour cream

Directions:
Bring the water to a boil, stir in the salt and rice, then cover and reduce heat to simmer.
Cook until rice is just tender, about 20 minutes.
Melt the butter in a skillet and saute the onion until golden.
Stir in the chilies, salt, cumin, half& half, cheese, sour cream and cooked rice.
Spoon into a lightly greased 1 1/2 quart (minimum] casserole- (slightly larger is better.] Bake at 325 degrees for 30 minutes, until bubbly.
Froot Loop Treats


Ingredients:
butter, margarine, marshmallows

Directions:
Grease a 13x9x2 pan.  Cooking spray, butter, OR margarine work well to grease the pan.
Melt the butter and marshmallows together, either on a stove top on low or in the microwave until smooth.  Remember to continue stirring through out the melting process.  Remove from heat source once smooth.
Add cereal and stir gently until it is well coated.
Transfer mixture to the greased pan.  Press mixture evenly into the pan using waxed paper, buttered spatula, or your hands which have been greased.
When cooled cut into squares.  These are best if you eat them the day they are made!
Jilmar's Hawaiian Pineapple Stuffing


Ingredients:
butter, margarine, eggs, sugar, crushed pineapple

Directions:
Cream the butter and sugar and beat in the eggs and pineapple., Fold in the bread cubes., Grease a 1 1/2 quart casserole., Bake, uncovered for 45 minutes in a 350* oven., Good with baked ham.
Banana Oatmeal Cookies I
Category: desserts
By Jenny

These are the best cookies (beside chocolate chip) that you will ever eat!

Ingredients:
1 cup white sugar
1 cup margarine
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3  ripe bananas, mashed
2 cups rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended. Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 dozen

Calories: 216.2
Fat: 10.6 g
Saturated fat: 2.8 g
Carbohydrates: 28.9 g
Sugars: 14.2 g
Dietary fiber: 1.8 g
Protein: 3 g
Cholesterol: 15.5 mg
Sodium: 147.7 mg
Spicy Shrimp Pasta (Cream Sauce)


Ingredients:
baby shrimp, olive oil, garlic, heavy cream, chili powder, ground cayenne pepper, red pepper flakes, salt, milk, flour, angel hair pasta

Directions:
While making the sauce, cook the pasta., Put olive oil in sauce pan and let it heat up., Then add 2 cloves of garlic and shrimp., Saute for about 2 minutes., Then add cream, chili powder, cayenne pepper, pepper flakes and salt., Bring to a boil, and then put heat to medium high., Combine milk and flour and mix well until there are no lumps., Add into the sauce to thicken and let boil again., Simmer for about 3-5 minutes, or until your pasta is done.
Tropical Strawberry Pie


Ingredients:
strawberries, sugar, cornstarch, water, pineapple tidbits, coconut flakes, sugar, cornstarch, salt, milk, coconut milk, vanilla

Directions:
Coconut Cream : In a saucepan, mix sugar, cornstarch and salt.  In a bowl, mix milk, coconut milk and egg yolks.  Pour this mixture in the saucepan.  Cook at medium heat, always stirring, 12 to 15 minutes.  Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon.  Remove the saucepan from the heat.
In a fine strainer on a large bowl, strain the cream.  Add vanilla.  Cover directly the surface of the cream with a plastic wrap.  Let cool for 15 minutes at room temperature.
In a food processor or blender, chop finely 1 cup of strawberries.  In a small saucepan, mix sugar and cornstarch.  Add chopped strawberries and water and stir.  Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling.  Let cool.
Meanwhile, in a bowl, mix coconut cream and pineapple.  Spread uniformly this mixture on the pie crust.  Cut the remaining strawberries in half.  Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture.  Cover the pie with the cold strawberry mixture.  Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm.  When ready to serve, garnish each serving with whipped cream and coconut flakes.
Mexican Tater Tot Casserole


Ingredients:
ground beef, onion, black olives, salt, pepper, garlic powder, cheddar cheese

Directions:
Brown meat and onion; drain. Mix in sauce, olives, and seasonings. Heat through. Spread in 13x9-inch pan.
Cover meat with corn, and cover corn with cheese.
Place tater tots evenly over casserole until it is completely covered.
Bake according to tater tots package, stopping halfway through to "turn" tater tots (otherwise the bottoms may still be cold].