xiaoxl/recipe_data huggingface dataset:
The Best Vegetarian Chili (Even a Meat Lover Will Enjoy)


Ingredients:
canola oil, zucchini, carrots, celery, onion, garlic cloves, black beans, diced tomatoes, tomato sauce, water, chili powder, cumin, salt, low-fat sour cream, avocado

Directions:
"Saute zucchini, carrots, celery, onion, garlic and pepper in oil, covered until slightly softened over medium heat for about 10 minutes, add chili powder, and cumin, stir. Add beans, diced tomatoes, tomato sauce and jalapenos (if using], water and salt. Bring to a boil, simmer on low, covered for about 2 and a half hours or until vegetables are cooked through.  Serve over rice and garnish with cheese, sour cream and avocado."
Shrimp Tempura
Category: appetizers-and-snacks
By SHERRY_G

Serve these crisp, fried shrimp with a hot mustard sauce or sweet & sour sauce. The tempura batter may be used for other recipes. Try it with vegetables.

Ingredients:
½ cup rice wine
¼ teaspoon salt
½ pound fresh shrimp, peeled and deveined
2 quarts oil for deep frying
¼ cup all-purpose flour
⅓ cup ice water
¼ cup cornstarch
1  egg yolk
¼ teaspoon salt
¼ teaspoon white sugar
1 teaspoon shortening
½ teaspoon baking powder

Directions:
In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes. Heat oil in deep-fryer or large wok to 375 degrees F (190 degrees C). In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.

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

Calories: 573.2
Fat: 48.3 g
Saturated fat: 6.7 g
Carbohydrates: 15.7 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 11.4 g
Cholesterol: 124 mg
Sodium: 424.6 mg
Healthy Low-Fat Whole Wheat Apple Spice Waffles


Ingredients:
cornmeal, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, nonfat plain yogurt, brown sugar, water, applesauce, apple, ground flax seeds, water

Directions:
Pour ground flaxseed and water together into a sauce pan, stirring to kill the lumps, then leaving to simmer until it is thickened and gelatinous (like an egg]. Refrigerate while mixing the other ingredients so it cools slightly before adding it to the wet ingredients (or sub for 1 egg + 1 egg white or yolk].
Whip the egg white until soft peaks form.
In a large bowl, combine cornmeal, whole wheat flour, baking powder, baking soda, spices, and salt.
In a separate bowl, whisk together yogurt, brown sugar, flax+water, water, and applesauce.
Add to dry ingredients, Stirring in the apples and whipped egg white.
Bake in waffle iron, then enjoy! OR completely cool these on a cooling rack, wrap in foil, and freeze. The mornings you want these just microwave them until not so frozen, then pop them in the toaster! They are lovely and crispy.
Twice Nuked Potatoes


Ingredients:
idaho potatoes, green onion, cheddar cheese, bacon, egg, sour cream, salt, pepper

Directions:
Wash and pierce potatoes.
Cook in microwave until a knife will go all the way through potato easily (times will depend on size of potatoes and microwave wattage, but about 10 minutes or so is the average for me].
Cut top off each potato lengthwise.
Scoop out most of potato flesh trying not to go all the way through skin.
In large mixing bowl add potato, green onions, cheddar cheese (reserve some for top], egg, bacon, sour cream, and salt & pepper (remember to add plenty of salt].
Smoosh everything together with a potato masher.
Add mixture back to skins, mounding it up.
Sprinkle with reserved cheese.
Nuke again until cheese is melted (about 3 minutes].
Note:  I do all of this while the potatoes are still hot so that the egg gets a little pre-cooking from the heat of the potatoes and that, combined with the 3 minutes in the microwave, will  cook the egg just fine.  Remember that microwaves cook from the inside out so the egg will be cooked before the cheese melts.
Enjoy!
"Balmer" Coddies


Ingredients:
salt cod fish, potatoes, milk, onion, fresh parsley, eggs, butter, fresh ground black pepper, chives, pepper

Directions:
Soak the cod overnight (12 hours or more] and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod.
If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutes  Drain immediately.
Peel and dice potatoes and put water and simmer until tender.  Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool.
Saute onion in 1T butter until transparent, (in the same pan as potatoes were] about 5 mins adding in parsley at the end, remove from heat and cool.
Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out].
Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives.
Form into 1.5oz or golf ball size balls and flatten slightly.
OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake.
I put in the refrigerator for 3/4 hours to firm up.
Take out and fry in 1/2" very hot oil until browned, turn over and fry the other side.
The cakes brown quickly so be sure not to burn them.
Serve 4 on a plate with 8 saltines and some mustard on the side.
Absolute Best Liver and Onions
Category: everyday-cooking
By JSHULER43

This recipe will turn liver haters into converts.  Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Ingredients:
2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Directions:
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.)  This step is SO important in taking the bitter taste of the liver out. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture. When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste.  Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 687
Fat: 20.7 g
Saturated fat: 10.7 g
Carbohydrates: 74.2 g
Sugars: 11.2 g
Dietary fiber: 4.4 g
Protein: 48.9 g
Cholesterol: 577.9 mg
Sodium: 308.7 mg
"aww,  Shucks" Crescent Dough Dessert


Ingredients:
cream cheese, sugar, vanilla, butter, cinnamon, ginger

Directions:
Heat oven to 350.
Grease one 13x9 inch pan.
Roll out first can of crescent dough into bottom of pan, and slightly up sides.
Beat cream cheese, 1 cup of the sugar, and vanilla together.  Spread over crescent dough.
Microwave jam or preserves for 45 seconds, stirring once after twenty five seconds, to make it slightly liquid.
Spread jam on top of cream cheese, taking care not to mix the two together but keeping them layered.
With your hands, gently stretch second can of crescent dough and place on top of jam layer.  This does not have to cover perfectly, in fact, open seams here and there look quite pretty with the jam peeking through.
Mix melted butter, remaining 3/4 cup sugar, and cinnamon (or ginger] together, making sure to incorporate all the butter.  Gently spoon butter mixture over dough, spreading to cover.
Bake, uncovered, for 35 minutes, until top is browned nicely.  Let it cool for fifteen minutes, cut and serve!
Tastes best warm or room temp, but cold is delicious, too.
Stuffed Chicken Breast Alfredo With a Creamy Cheese Twist#Ragu


Ingredients:
chicken breasts, salt, black pepper, arugula, feta cheese, bacon, cream cheese spread, milk, alfredo sauce, parmesan cheese, pine nuts

Directions:
Directions:
Preheat oven to 350<U+1D52>.
Season chicken with salt and pepper. On a clean work surface, lay chicken breast flat, smooth sides down. Fill and roll: Layer each breast with 12-15 arugula leaves, one bacon strip tore into pieces, and 1 tablespoon of Feta cheese. Starting at the narrow end, roll up chicken tightly; seal with a toothpick. Transfer chicken to a 2 quart baking dish (or a dish just large enough to hold the chicken] sprayed with non-stick cooking spray.
In a small pot, heat the Ragu and milk on low heat while gradually adding cream cheese. Stir until cream cheese is melted and well incorporated with the Ragu Alfredo Sauce. Slowly pour the sauce over the chicken. Sprinkle chicken with the parmesan cheese and pine nuts.
Bake uncovered 35-40 minutes until chicken is opaque throughout. Let chicken rest for 5 minutes. Remove toothpicks prior to serving. Enjoy!
Cornmeal Coating
Category: seafood
By SABRYSON

This is a basic coating for fried fish. You can substitute any type of fish you like.

Ingredients:
½ cup milk
1 tablespoon lemon juice
4 (3 ounce) fillets cod
1 cup oil for frying
⅓ cup cornmeal
⅓ cup all-purpose flour
1 teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
⅛ teaspoon cayenne pepper

Directions:
In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat. In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture. Fry cod fillets in hot oil until golden brown.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 219
Fat: 7.1 g
Saturated fat: 1.3 g
Carbohydrates: 19.7 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 18.3 g
Cholesterol: 39 mg
Sodium: 350.7 mg
Watermelon Ice Cream (Sugar-Free)
Category: desserts
By Jason Love

This an ice cream recipe with no added sugar or milk. You need a high-powered blender with a tamper stick.

Ingredients:
1  banana
1 cup frozen diced watermelon
½ cup frozen mango chunks
¼ cup frozen strawberries
¼ cup almonds  (Optional)
1 teaspoon hemp seeds, or to taste  (Optional)

Directions:
Place banana in a high-powered blender; add watermelon, mango, strawberries, almonds, and hemp seeds. Blend until mixture is smooth and creamy.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 servings

Calories: 146.5
Fat: 6.8 g
Saturated fat: 0.6 g
Carbohydrates: 20.9 g
Sugars: 13.2 g
Dietary fiber: 3.4 g
Protein: 3.8 g
Sodium: 1.7 mg
Onion Jam
Category: side-dish
By WENDYMARIE37

A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.

Ingredients:
¼ cup vegetable oil
½ cup white sugar
4 cups onion, coarsely chopped
¼ teaspoon salt
ground black pepper to taste
½ cup red wine vinegar

Directions:
Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot. Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes. Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 20 mins
Yields: 32 servings

Calories: 36.7
Fat: 1.7 g
Saturated fat: 0.3 g
Carbohydrates: 5.4 g
Sugars: 4 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 19 mg
Baked Cod With Cheese


Ingredients:
cod fish fillets, sage, salt, pepper, swiss cheese, sour cream

Directions:
Preheat oven to 350 degrees F., Wash and dry fish.  Sprinkle both sides with sage, salt, and pepper., Place in greased shallow baking dish., Sprinkle cheese on top and cover with sour cream., Bake 25 minutes., Adjust sour cream, sage, salt, pepper to taste as desired.
Caribbean Chutney Kabobs


Ingredients:
fresh pineapple, red bell pepper, boneless skinless chicken breast, mango chutney, vanilla, ground nutmeg

Directions:
Soak skewers in water at least 20 minutes before assembling kabobs to prevent burning.
Peel and core pineapple,  cut into 1 inch chunks.
Alternately thread bell pepper, pineapple and chicken onto skewers.
Place in a shallow baking dish.
Combine chutney, orange juice, vanilla and nutmeg in a small bowl; mix well and pour over kabobs;
Cover and refrigerate up to 4 hours.
Preheat broiler or do on bbq.
Spray broiler pan with nonstick cooking spray; place kabobs on prepared broiler pan.
Broil 6 to 8 inches from heat 4 to 5 minutes on each side or until chicken is no longer pink in center.
Transfer to serving plates.
Sweet-And-Sour Cabbage


Ingredients:
butter, onions, red wine vinegar, applesauce, sugar, salt, ground black pepper, bay leaf, ground cloves, red cabbage, golden delicious apple

Directions:
Melt butter in heavy large pot over medium-low heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cook until cabbage begins to wilt, stirring often, about 5 minutes. Cover; simmer until cabbage is crisp-tender, stirring often, about 17 minutes.
Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.
Indian Noodle Payasam


Ingredients:
butter, raw cashews, sultana, cardamom seed, saffron thread, milk, sugar

Directions:
Melt butter in large pot., Add cashews and sultanas, cook 3 minutes till nuts are toasted., Add cardamon seeds and saffron, cook 60 seconds till fragrant., Add milk and sugar, bring to the boil., Add noodles, reduce heat to low., Cook, covered for 10 - 15 minutes till noodles are tender., Cook, uncovered a further 10 minutes till thickened, stirring occasionally., Remove from heat, spoon into bowls., add garnish if desired.
Mexican Street Tacos With Mojo and Pico De Gallo


Ingredients:
olive oil, kosher salt, fresh ground black pepper, corn tortillas, romaine lettuce, iceberg lettuce, onion, queso fresco, monterey jack cheese, limes, garlic cloves, fresh cilantro, kosher salt, fresh ground black pepper, limes, juice of, oranges, juice of, white vinegar, extra virgin olive oil, tomatoes, red onions, green onions, serrano chilies, cilantro, garlic cloves, limes, juice of, extra virgin olive oil, kosher salt, fresh ground black pepper, ground cumin

Directions:
To make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste.
Put it in a glass jar.
Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
Lay the flank steak in a large baking dish and pour the mojo over it.
Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. (Don’t marinate the steak for more than 8 hours or the fibers will break down too much and the meat will get mushy.].
Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler].
Take a few paper towels and fold them several times to make a thick square.
Blot a small amount of oil on the towels, then carefully and quickly wipe the hot grates to make a nonstick grilling surface. Pull the steak out of the mojo marinade and season on both sides with salt and pepper. Grill (or broil] the steak for 7 to 10 minutes per side, turning once, until medium-rare.
Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
Slice thin on an angle, across the grain.
While the steak is resting, warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To serve, put two of the warm tortillas on your work surface.
Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
Top with a spoonful of pico de gallo and garnish with lime wedges.
To make the pico de gallo - Put all of the ingredients into a mixing bowl and stir it all together. Let sit for 15 minutes to allow the flavors to marry.
Roasted Brussels Sprouts and Garlic


Ingredients:
fresh Brussels sprouts, garlic, fresh thyme leave, olive oil, sugar, salt, pepper

Directions:
Preheat oven to 375 degrees.
In a small bowl, combine olive oil, balsamic vinegar, sugar, salt and pepper and mix well; set aside.
Place Brussels sprouts, chopped garlic, and fresh thyme leaves in a shallow baking dish.  Evenly pour the reserved oil/vinegar mixture over top.  Toss a little to evenly coat.
Bake for 30 - 40 minutes (depending on the sides of your sprouts] or just until tender and the edges begin to brown.
Rosemary Pork With Potatoes and Green Beans


Ingredients:
dried rosemary, salt, pepper, butter, water, fresh green beans

Directions:
Line the bottom of a crockpot with the pork chops (you may have to layer them on top of one another if you have a skinny pot].
Sprinkle the rosemary, salt, and pepper on top: dot the top of the meat with the butter.
Cut the potatoes in half lengthwise and then put on top of the meat.
Put the green beans on top of the potatoes.
Mix the water and garlic salt together until dissolved and pour over the ingredients.
Cook on high 2-3 hours or low 4-6.
Easy Freezer-Ready Homemade Stewed Tomatoes


Ingredients:
whole tomatoes, butter, salt, seasoning salt, sugar, celery, onion, Tabasco sauce, cornstarch

Directions:
In a large saucepan, bring all ingredients to a boil (except the water and cornstarch]breaking up the tomatoes slightly with a fork.
Adjust salt and sugar to taste.
Simmer on low heat for about 25 minutes, stirring occasionally.
Add in the cornstarch/water mix and simmer for another 15 minutes (if you want a thicker consistency add in more cornstarch mixed with water].
Cool and divide into freezer-safe containers.
Peanut Butter Magic Bars
Category: trusted-brands-recipes-and-tips
By Pam Cooking Spray

Layered bar recipe includes chocolate chunks, toffee bits, coconut and peanut butter with candy-coated chocolate pieces for a festive touch.

Ingredients:
PAM® Coconut Oil No-Stick Cooking Spray
1 (14 ounce) can sweetened condensed milk
¼ cup Peter Pan® Crunchy Peanut Butter, melted
11  whole graham crackers, crushed into fine crumbs
½ cup Parkay® Original Spread-tub, melted
1 cup semisweet chocolate chunks
¼ cup toffee bits
1 ¼ cups flaked coconut
¼ cup red and green candy-coated chocolate pieces

Directions:
Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray. Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish. Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces. Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.

Prep time: 20 mins
Total time: 1 hr
Yields: 30 servings

Calories: 157.7
Fat: 8.6 g
Saturated fat: 3.8 g
Carbohydrates: 18.9 g
Sugars: 14 g
Dietary fiber: 1 g
Protein: 2.3 g
Cholesterol: 6.3 mg
Sodium: 109.1 mg
Simple Peanut Butter and Tomato Sandwich
Category: main-dish
By beckyers

I have been making these for years! It's a recipe my grandma used to make us when we were kids. This seems like it wouldn't taste any good, but it is AMAZING!

Ingredients:
peanut butter
2 slices whole wheat bread
¼ teaspoon white sugar, or to taste
1 tablespoon low-fat creamy salad dressing (such as Miracle Whip Light®)
1  tomato, thickly sliced
salt and ground black pepper to taste

Directions:
Spread peanut butter on one slice of bread; sprinkle with white sugar. Spread creamy salad dressing on the other slice of bread; top with tomato slices.  Sprinkle tomatoes with salt and pepper. Place the 2 sides together and enjoy!

Prep time: 5 mins
Total time: 5 mins
Yields: 1 sandwich

Calories: 399.2
Fat: 21.6 g
Saturated fat: 4.3 g
Carbohydrates: 39 g
Sugars: 12.7 g
Dietary fiber: 7.6 g
Protein: 16.9 g
Cholesterol: 4.2 mg
Sodium: 556.1 mg
Savory Mediterranean Biscuits


Ingredients:
all-purpose flour, baking powder, sugar, dried basil, salt, butter, margarine, feta cheese, kalamata olive, sun-dried tomatoes packed in oil, half-and-half, half-and-half, kalamata olive

Directions:
In a medium mixing bowl, stir together the first five ingredients (flour through salt].  Using a pastry blender, cut in butter or margarine until the mixture forms coarse crumbs. Next, stir in the cheese, chopped olives, and tomatoes.
Make a well in the center of the dry mixture and quickly pour 3/4 cup light cream or half and half over it.  Stir with a fork until just moistened.
Turn the dough out onto a lightly floured surface.  Quickly knead by gently folding and pressing the dough until it's almost smooth.  This should take about 10-12 strokes.  Be careful not to over-knead as the biscuits will get tough. The dough will still be pretty soft.
Lightly roll out dough into a 10-inch by 8-inch rectangle, about half an inch in thickness.  Cut the dough into 2-inch squares.
Arrange biscuits 1 inch apart on an ungreased baking sheet.  In a small bowl, beat egg yolk with the tablespoon of light cream or half and half, then brush the top of each biscuit with this mixture.
Bake in a 450 degree oven for 10 to 12 minutes or until biscuits are golden.  Remove from baking sheet and serve warm with whole Kalamata olives, if you like.
German White Bean Chili


Ingredients:
ground turkey, smoked gouda cheese, dry northern white beans, Rotel tomatoes & chilies, heavy whipping cream, German mustard, beer, ground pepper, salt, water, milk, cornstarch

Directions:
Brown the ground turkey and the bockwurst in a large skillet.
In a large pot on medium-high heat, put in the heavy crème.
Remove dark edge from the gouda and add the gouda to the pot.
Stir until the gouda is melted.
Add the 2 packages of chili seasoning, ground pepper, salt, seasoning, milk, and mustard and stir well.
Add the 4 cans of white beans and 2 cans of diced tomatoes& green chilis Drain the sourkraut and add half of it to the pot.
Once browned, drain the fat and add the turkey to the pot.
Slice the bockwurst into small 1/4-inch pieces and add to the pot.
Add the water, milk, and rauchbier to the pot.
Mix the corn starch with a 1/4-cup of cold water and stir until smooth, add to the chili.
Put lid on top and simmer, Stirring occasionally for a half-hour.