xiaoxl/recipe_data huggingface dataset:
Cabbage Rolls With Mushroom Sauce


Ingredients:
onion, garlic clove, butter, ground beef, ground pork, salt, pepper, cabbage, boiling water, beef broth

Directions:
Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes Add rice, meat, salt, and pepper. Stir just to mix well. Remove from heat. Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover and cook for 3 minutes Remove softened outer leaves.
Take out all large leaves Cut thick centre stem from each leaf. Take one large cabbage leaf at a time,put 1 rounded tablespoonful of meat mixture in centre of a leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan.
Do not make more than 2 layers. Combine beef broth and mushroom soup; Pour over cabbage rolls. Bake in a well heated oven for 1 1/2 hours.
Sweet Red Pepper Ziti


Ingredients:
olive oil, garlic cloves, onion, water, chicken bouillon cubes, fresh basil, heavy cream, half-and-half, ziti pasta

Directions:
In a large skillet, heat the olive oil over medium heat.  Add red pepper, onion and garlic; saute 5 minutes.
Stir in water, bouillon cubes and basil.  Bring to a boil, stirring occasionally.
Reduce heat and simmer 5 minutes.  Stir in cream.  Simmer, stirring constantly, 2 minutes.
Spoon over ziti and toss.  Top with fresh cracked pepper, if desired.
Fresh and Simple Swai Ceviche


Ingredients:
limes, tomatoes, avocado, shallot, cilantro, olive oil, salt, pepper

Directions:
Place the diced fish into 3/4 of the lime juice and refrigerate for at least 3 hours. Strain when ready to proceed.
Mix the veggies with the remaining lime juice.
Stir in the fish and cilantro. Drizzle with olive oil and add the chile-garlic sauce. Gently toss.
Salt and pepper to taste. Serve with tortilla chips or a salad.
Caramel Latte Drop Cookies
Category: desserts
By Sharon Dyson-Demers

Coffee-flavored cookie with caramel bits and marshmallows.

Ingredients:
1 ¼ cups butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
¼ cup strong brewed coffee, cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (11 ounce) package caramel bits
1 cup chilled mini marshmallows, cut in half

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 to 3 baking sheets with parchment paper. Cream butter, white sugar, and brown sugar together in a large bowl with an electric mixer. Add eggs, cooled coffee, and vanilla extract. Whisk flour, baking soda, and salt together in a small bowl. Incorporate slowly into egg mixture. Fold in caramel bits and marshmallow pieces. Drop dough by heaping teaspoonfuls onto the prepared baking sheets. Bake in the preheated oven until golden brown, about 9 minutes.

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

Calories: 128.9
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 18.4 g
Sugars: 9.2 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 20.5 mg
Sodium: 109.1 mg
Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30


Ingredients:
tomato puree, coconut milk, fresh basil leaves, salt

Directions:
combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.
add basil leaves and coconut milk and cook stirring 2 minutes to combine.
add salt and red pepper flakes and stir.
remove from stove.
allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer].
Serve hot or chilled.
can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost.
Ham & Mushroom Risotto


Ingredients:
saffron thread, olive oil, shallots, celery, mushrooms, arborio rice, rice, cooked ham, zucchini, salt, parmesan cheese, flat leaf parsley

Directions:
Clean and prepare all the vegetables.
Heat the stock to a simmer and infuse the crumbled saffron in it.
Meanwhile, heat the oil in a very large skillet.
Saute the minced shallots, celery and the mushrooms.
Add the rice and continue sauteing until the rice is opaque.
If it browns slightly, that's fine.
Add 1/2 cup hot stock and stir frequently until the broth is absorbed.
Continue adding broth as it is absorbed, stirring frequently, until the rice is tender and all the liquid absorbed.
If you run out of stock before the rice is done you may add a little hot water.
This will take 20 to 45 minutes, depending on the age of your rice.
Newer rice cooks more quickly.
If you wish to add the zucchini, put it in about 5 minutes before you think the rice will be done.
Check for salt; I use a smoked but unsalted ham and so I need to add some, but if your ham or ham stock is salted, you are unlikely to need any.
When the rice is tender, stir in the Parmesan and the parsley.
Chili Dog Wraps


Ingredients:
corn tortillas, salsa, cheddar cheese, monterey jack cheese

Directions:
Heat oven to 350 degrees F.
Grease rectangular baking dish, 13x9x2 inches.
Soften tortillas as directed on package.
Place 1 hot dog and 3 T chili on each tortilla.
Roll up tortillas; place seam side down in baking dish.
Spoon salsa over tortillas.
Cover and bake 20 minutes.
Sprinkle with cheese.
Bake uncovered about 5 minutes longer until cheese is melted.
Chocolate Marshmallow Brownies


Ingredients:
unsalted butter, eggs, sugar, vanilla extract, all-purpose flour, butter, egg substitute, vanilla extract, confectioners' sugar, mini marshmallows

Directions:
Preheat oven to 350 degrees F.
Grease a 13 by 9-inch baking pan.
Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted (or use a double broiler method]. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.
Slow Cooker Cheesy Potatoes
Category: side-dish
By Renee

An easy tasty recipe for cheesy potatoes.  Great for potlucks or the holidays when oven space is limited!  It can easily be doubled if you have a larger slow cooker.

Ingredients:
1 (32 ounce) package frozen Southern-style hash brown potatoes
2 (10.75 ounce) cans  condensed Cheddar cheese soup
1 (12 fluid ounce) can evaporated milk
1 (2.8 ounce) can French fried onions, divided

Directions:
Grease your slow cooker with cooking spray or shortening. In a large bowl, stir together the hash browns, cheese soup, evaporated milk, and half of the French fried onions. Pour into the slow cooker. Cover, and cook on High for 4 hours, or Low for 8 hours. Top with remaining onions just before serving.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 8 servings

Calories: 308
Fat: 14.7 g
Saturated fat: 7.5 g
Carbohydrates: 37 g
Sugars: 6.1 g
Dietary fiber: 3.2 g
Protein: 9 g
Cholesterol: 31 mg
Sodium: 728.2 mg
Gluten Free Pasta Salad (By Italiano Signore)


Ingredients:
sun-dried tomatoes, pine nuts, feta cheese, fresh basil, garlic cloves, red bell pepper, red onion, green onion, salt, pepper, oregano, extra virgin olive oil, lemon juice

Directions:
DIRECTIONS.
Cook pasta according to package directions (about 10 minutes in boiling water until al dente].
Whisk together olive oil, lemon juice, salt, pepper, oregano and set aside.
Cool pasta in cold water and drain well.
Add remaining ingredients to a large bowl and mix well.
Add olive oil mixture and mix well.
Serve immediately or let marinate overnight in tight container.
Note: To toast the pine nuts, pre-heat a skillet over medium heat. Add pine nuts and stir occasionally until lightly browned.
Pecan Pineapple Coffee Cake
Category: desserts
By alice

Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1  large egg
1 cup plain yogurt
¼ cup canola oil
1 teaspoon vanilla extract
1 ½ cups pineapple tidbits in juice, drained and juice reserved
⅓ cup reserved pineapple juice
¼ cup chopped pecans
¼ cup brown sugar

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish. Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish. Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 1 8-inch square cake

Calories: 301.2
Fat: 9.7 g
Saturated fat: 1.1 g
Carbohydrates: 49.1 g
Sugars: 26.3 g
Dietary fiber: 1.4 g
Protein: 5.5 g
Cholesterol: 22.3 mg
Sodium: 463 mg
Apricot Orange Almond Jam


Ingredients:
oranges, cinnamon, sugar, lemons

Directions:
Chop the apricots coarsly and put into a large bowl. Sprinkle-on the grated zest of the oranges and the cinnamon.
Squeeze the juice of the oranges, measure and add enough water to make 6-cups total. Pour the liquid over the fruit, gently combine, and set out overnight in a cool place (not in the fridge].
The next day, simmer the apricots in a heavy pan until fruit is nicely tender; 1 to 2 hours. Use a potato masher to crush fruit if desired. I like the apricots in larger chunks so I don't mash them.
Add the sugar to the pan together with juice of the lemons and the almonds.
Cook 'til sugar is melted, then fast-boil to a setting stage. (drip some on a plate, if a skin forms on top when cooled it's ready].
Ladle into sterile jars, seal, and process in 10-min. water bath.
Brandy Apple Coffee Cake


Ingredients:
canola oil, sugar, eggs, all-purpose flour, ground cloves, cinnamon, nutmeg, baking soda, salt, walnuts, pecans, apples, brandy, powdered sugar, vanilla extract, milk

Directions:
Heat oven to 325 degrees Fahrenheit. Coat a 10 inch bundt cake pan with cooking spray and flour.
In a large bowl and electric mixer, beat the oil and sugar until thick and SMOOTH. Beat in the eggs. Mix in the cloves, cinnamon, nutmeg, baking soda, and salt. Then mix in the flour.
Fold in nuts, apples, and brandy. Let it sit for about 5 minutes. Pour into pan. Bake for 1 hour and 15 minutes, or until knife comes out clean.
Let it cool for about 10 minutes.
In a small bowl, mix in the ingredients for the glaze.
Remove cake from pan (it helps to separate the outer edges with a plastic cake spatula before doing so]. Pour glaze over it.
Southern Reuben Melts


Ingredients:
mayonnaise, ketchup, cheese slices, ham

Directions:
Stir together first 4 ingredients.
Stir together coleslaw mix and 1/2 cup mayonnaise mixture.
Spread 1 tablespoon mayonnaise mixture evenly on 1 side of each bread slice; top 4 slices evenly with cheese, ham, and coleslaw mixture. Top with remaining bread slices.
Place sandwiches on a baking sheet coated with butter-flavored cooking spray. Coat bottom of another baking sheet with cooking spray, and place, coated-side down, on sandwiches.
Bake at 375° for 10 to 15 minutes or until bread is golden and cheese melts.
Gluten-Free Veggie Lasagna


Ingredients:
frozen spinach, ricotta cheese, parmesan cheese, egg, kosher salt, dried oregano, sweet potatoes, mozzarella cheese

Directions:
Preheat the oven to 425ºF. Grease a 9-by-13-inch baking dish.
In a large bowl, mix the spinach, ricotta, parmesan, egg, salt, and oregano. Arrange one-third of the sweet potatoes in the dish, overlapping the slices slightly. Dollop half of the ricotta mixture on top, then spread evenly. Spread half of the tomato sauce on top, then sprinkle one-third of the mozzarella over the sauce. Repeat the layering once. Arrange the remaining sweet potatoes on top.
Cover the dish tightly with foil. (The lasagna can be refrigerated for up to a day at this point.] Bake for 45 minutes, then remove the foil, and sprinkle the remaining mozzarella on top. Bake until a knife easily slides through the center and the cheese on top is melted and golden brown, about 20 minutes. Let rest at least 10 minutes before slicing.
Tip: For freezing and reheating, completely cool the lasagna. Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month. Unwrap and cover with a damp paper towel on a microwave-safe plate. Microwave until hot, about 5 minutes.
Eggless Quick Chocolate Crisps


Ingredients:
"dark chocolate"

Directions:
Firstly, melt the chopped chocolate in a double boiler.
Instead of a double boiler, you may also do it this way.
Place a small saucepan with the chocolate in it in a larger pan of simmering water.
Then, stir the chocolate with a wooden spoon.
Once you see that the chocolate is half melted, remove from heat and continue stirring it at room temperature till it is soft and dissolved.
Stir in the nutella or nougatine and mix well.
Add the candied fruits and cornflakes.
Mix well.
Using a tbsp,drop small portions of the heavenly chocolate mixture on a bakig sheet{butter paper}.
Allow it to cool and harden on its own.
If within 5 minutes it does not harden, put it in the refrigerator to set.
Once its set and its time for dessert, remove from the refrigerator and serve cold.
Enjoy!
Veal Osso Buco (Yummy)


Ingredients:
all-purpose flour, all-purpose flour, salt, ground black pepper, butter, butter, extra virgin olive oil, extra virgin olive oil, onion, onion, carrot, carrot, celery, celery, garlic cloves, tomato sauce, water, water, dried basil, dried thyme, dried parsley, bay leaf

Directions:
In a shallow dish, stir together flour, salt, and black pepper., Dredge meat in seasoned flour., In a large skillet, melt butter with oil over medium heat., Brown meat in skillet., Remove meat from pan, and set aside., Add onion, carrots, celery, and garlic to drippings in pan., Cook and stir for about 5 minutes., Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf., Return meat to pan., Bring to a boil, and reduce heat to simmer., Cover, and cook for 2 1/2 hours., Serve the delicious sauce over meat, a bed of rice, or mashed potatoes.
Grilled Chicken Tacos


Ingredients:
lime juice, garlic cloves, fresh parsley, dried parsley flakes, ground cumin, dried oregano, salt, pepper, boneless skinless chicken breast halves, flour tortillas

Directions:
"In a large resealable plastic bag or shallow glass container, combine the first eight ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Cut into thin strips, serve in tortillas or taco shells with desired toppings."
Spicy Mexican Salad (Vegan With Raw Option)


Ingredients:
corn kernels, tomatoes, avocados, celery ribs, bell pepper, lentils, fresh cilantro, green onions, fresh lime juice, olive oil, flax seed oil, tamari, garlic, ground cumin

Directions:
Mix up the dressing first and set aside for flavours to marry., Combine the salad ingredients in a large bowl., Add the dressing and toss.
Country Green Beans with Bacon


Ingredients:
green beans, bacon, salt, fresh ground pepper

Directions:
Grab a good sized pot.
Set the heat on the stove to medium high.
Cook the bacon in the pot until brown, but not crunchy (include onion in this step cooked until translucent if desired].
Add canned beans with juice to pot, making sure to stir the bacon and its juices into liquid.
Add pepper sauce, salt, and pepper to pot.
Leave on medium-high heat, uncovered, until beans and liquid come to a slight boil.
When a boil is achieved, stir, turn the heat down to medium-low and cover (adjust the heat so the beans are just about boiling with the cover on but not boiling out of the pot].
Cook for 1 hour, stirring every 10-20 minutes.
Add more spices if desired (take a taste test every now and then].
For fresh beans, before cooking as directed above, boil beans in enough water to cover + 1 teaspoon salt for 5 minutes (I feel this helps get rid of the strange taste some fresh green beans have].
Drain.
Add fresh green beans to recipe as indicated, but add enough water to cover once more.
Chocolate Dipped Strawberries


Ingredients:
strawberries, chocolate

Directions:
Rinse strawberries, drying them with paper towels.
Melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often].
Note 1: CHOCOLATE SHOULD NOT BE TOO HOT - IF IT GETS TOO HOT IT WILL DRIP ON THE BERRIES INSTEAD OF ADHERING TO THE BERRIES.
Note 2: BE CAREFUL--OVER HEATING CHOCOLATE MAY CAUSE SCORCHING AND KEEP IT FROM BLENDING PROPERLY.
Insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing.
Spear free end of toothpick into a piece of Styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper].
Note 3: If chocolate becomes too thick to work with reheat chocolate gently.
Note 4: After chocolate hardens dip tip of berry into contrasting melted chocolate.
After the chocolate hardens discard toothpicks.
These berries are best if eaten within 24 hours, for longer storage refrigerate but serve at room temperature.
Chocolate Cherry Drop Cookies


Ingredients:
water, all-purpose flour, cinnamon, salt, butter, granulated sugar, egg, maraschino cherries

Directions:
Preheat oven to 350°F.
In a large bowl, stir together hot cocoa mix and water.
Add the flour, cocoa powder, cinnamon, and salt.
In a separate bowl, add butter, sugar and egg.
Combine thoroughly, and add this mixture to the dry ingredients.
Beat on high until thoroughly combined.
Drop by heaping teaspoonfuls onto a lightly greased cookie sheet about 2-inch apart.
Press a cherry into each cookie.
Bake in oven for 12-14 minutes.
Cookies may seem soft when taken out, but they will firm up as they cool.
Pears and Pineapple Poached in Amaretto (Crock Pot)


Ingredients:
pineapple chunks, brown sugar, Amaretto, vanilla bean

Directions:
Combine all ingredients in the crock pot. Stir carefully to avoid breaking up the fruit.
Cover and cook on preferred setting: Low for 3 hours or High for 1.5 hours.
Tomato Tofu Bisque (Weight Watchers)


Ingredients:
unsalted margarine, onion, flour, diced tomatoes, vegetable broth, dried oregano, fresh ground black pepper, reduced-fat soft tofu, fresh parsley, fresh dill, honey

Directions:
Melt margarine in a large saucepan.
Add onion and cook until softened (about 5 minutes].
Add flour and cook, stirring constantly, until the flour is slightly browned (about 1 minute].
Add the tomatoes, broth, oregano and pepper.
Bring to a boil.
Reduce heat and simmer, covered, until heated through (about 10 minutes].
Puree the tofu and the reserved liquid.
Add the pureed tofu, parsley, dill and honey.
If you prefer you can puree to whole soup for a smoother texture.
Cook while stirring until just heated (about 3 minutes].
Don't overcook.
Chicken With Peanut Sauce (Swimming Rama) - OAMC


Ingredients:
boneless skinless chicken breasts, coconut milk, fish sauce, red curry paste, honey

Directions:
Rinse chicken breasts and cut into 1" pieces.
Place coconut milk, fish sauce, curry paste and honey in a large pot and bring to a simmer over medium heat.
Once sauce is simmering, add chicken pieces and cook for about 20 minutes or until chicken is cooked through and no longer pink.
Remove from the heat and stir in the ground peanuts.
Allow to cool.
If freezing:.
Divide evenly among 3 gallon sized freezer bags.
Seal, pushing out as much air as possible.
Label and freeze.
To serve:.
Thaw in refrigerator.
Place chicken mixture into a large skillet and bring to a simmer over medium heat.
Do not boil - the sauce will curdle!
To serve:.
Serve over fresh baby spinach leaves or over steamed rice.
Cran-Orange Smoothie


Ingredients:
navel orange, fresh cranberries, water

Directions:
Peel orange and break in half., Place all ingredients into a blender and blend until smooth., Serve immediately.
Mo's Mock Lara Bars


Ingredients:
dates, cashews

Directions:
"Puree in food processor or blender and form into bars or balls.  (The texture will change dramatically the longer you puree --  I prefer minimal]."
Grilled Cheese With Turkey & Tomato


Ingredients:
2% cheddar cheese, tomatoes

Directions:
On insides of both slices of bread, spread the ranch dressing.
Make sandwich with bread, cheese, turkey and tomato.
Coat a skillet with cooking spray and toast sandwich for about 3 minutes on each side, until bread is golden brown and cheese is melted.
Turkish Fish Stew
Category: world-cuisine
By Randall Shillman

A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.

Ingredients:
3 cups water
1 ½ cups dry couscous
2 tablespoons olive oil
1 small white onion, chopped
1  green bell pepper, chopped
2 cloves garlic, minced
1 cup marinated artichoke hearts, liquid reserved
2 teaspoons capers, liquid reserved
12  small green olives
1 (14.5 ounce) can chopped stewed tomatoes, drained
2 tablespoons white wine  (Optional)
1 tablespoon lemon juice
1 cup water
2 teaspoons sumac powder
1 ½ teaspoons crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon minced fresh ginger root
ground black pepper to taste
1 pound tilapia fillets, cut into chunks

Directions:
In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes. Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper. Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 456.4
Fat: 12.4 g
Saturated fat: 1.6 g
Carbohydrates: 53.4 g
Sugars: 5.6 g
Dietary fiber: 6.3 g
Protein: 32.7 g
Cholesterol: 42 mg
Sodium: 761.6 mg
Occidental Sticky Ribs


Ingredients:
liquid honey, five-spice powder, ketchup, garlic clove, ginger, Worcestershire sauce, soy sauce

Directions:
Combine first 7 ingredients and season with salt and pepper.  Using your hands, mix in the ribs, coating well.  Pop into a freezer bag and refridgerate overnight.
Preheat oven to gas mark 6 / 200°C.
Spread ribs out in a roasting tin and bake for roughly 40 minutes.  Remove when nicely charred.
Good served with homemade coleslaw and corn on the cob.