xiaoxl/recipe_data huggingface dataset:
Chicken Breasts with Tomatillo Salsa


Ingredients:
boneless skinless chicken breast halves, garlic powder, cumin seed, onion, tomatillo salsa, monterey jack pepper cheese, cilantro, sour cream, flour tortillas

Directions:
Line baking tray with aluminum foil.
Place chicken breasts on foil.
Sprinkle with garlic powder, salt, and pepper to taste.
Sprinkle with cumin seed.
Place 1/4 of onion slices on each chicken breast half.
Cover all with tomatillo salsa.
Place another sheet of aluminum foil on top of chicken breasts and fold all four sides until sealed very tight.
Bake foil packet on tray in 375 oven for 30 minutes.
Remove from oven and carefully remove top foil sheet.
Place a slice of pepper jack cheese on each chicken breast half.
Sprinkle all with chopped cilantro.
Return to the oven uncovered.
Remove from the oven when cheese has melted.
Meanwhile heat tortillas.
Serve one chicken breast per person.
Place a tbsp of sour cream on top of each chicken breast half.
Serve with hot tortillas and refried or borracho beans.
Garlic Beef


Ingredients:
rump steak, garlic cloves, sugar snap peas, spring onions, vegemite, water, plum sauce, silver beet, rice

Directions:
HEAT a frying pan or wok, add the oil, and cook the steak and garlic in small amounts until beef is just browned.
ADD sugar peas, spring onions and stir in combined Vegemite, water and plum sauce. Stir fry for 4-5 minutes or until vegetables are tender.
Add silverbeet, tossing gently until just cooked.
SERVE immediately with rice or noodles.
Black Bean Soup Dip


Ingredients:
cream cheese, onion, garlic, lemon juice, fresh parsley, mayonnaise, Worcestershire sauce, salt, pepper

Directions:
Combine all ingredients in a small mixing bowl.
Beat with electric mixer on medium speed until ingredients are well blended together.
Chill for several hours.
Remove from refrigerator and let sit for about 20 minutes before serving.
~NOTE~Serve with tortilla chips!
Grilled Cheese Perfection


Ingredients:
cheese, tomatoes, butter

Directions:
Slice tomatoes while butter is heating up in pan.
Put it together 1 slice bread then 1 slice cheese then 2 slices tomatoes the 1 slice cheese then the last slice bread.
Cook on medium to medium high heat until nice and brown.
Chef Joey's Mexican Calzone (Vegan)


Ingredients:
olive oil, chicken pieces, onion, garlic cloves, chipotle chile in adobo, black olives, button mushrooms, vegan cheese

Directions:
Preheat oven to 375°F.
Prepare the pizza dough and set aside.  I put mine in a plastic container with a lid.  I put some olive oil on the dough to keep it supple.
Prepare all the ingredients that need chopping.
Saute the onion and garlic in the olive oil for a few minutes, then add everything else except the marinara sauce and cheese.
Turn the heat down and add the marinara sauce until the mixture is just moist.  Stir this for a few minutes to combine everything together.
Remove from heat and let cool.
Divide the pizza dough into two equal pieces.  Roll them out and put half the filling on each round.
Shred some cheese on top of the marinara mixture and then seal the calzones well so they don't leak.  You can brush the tops with some soy milk or melted vegan margarine.
Cut small vent holes in the top of the pastries and bake for 25-30 minutes.
Bon Appetit!
Mexican-Style Breakfast Sandwich


Ingredients:
cider vinegar, canned black beans, lime juice, cumin, salt, peanut butter, mayonnaise, adobo sauce, eggs, whole wheat English muffins, tomatoes

Directions:
Bring a medium pot of water and vinegar to a simmer (vinegar helps the eggs to set]. Meanwhile, in a medium bowl, use a fork to coarsely mash the beans with lime juice, cumin and salt. Stir in half the coriander. In a small bowl, stir peanut butter with mayonnaise and adobo peppers.
Crack one egg into a small ramekin or bowl. Slide egg into simmering water. Repeat with the second egg. Simmer for 3 minutes. While eggs are cooking, split and toast English muffins. Remove eggs, one at a time, using a slotted spoon. Pat dry with paper towel and set on a plate.
Spread both sides of English muffins with peanut butter mixture. Top base with bacon if using, then tomato slices, dollops of black bean mash, egg and coriander. Finish with tops of English muffins to form 2 sandwiches.
Tip: Swap out the poached egg for a fried or scrambled egg, if preferred.
Additional recipes can be found at www.peanutbureau.ca.
Sauteed Wild Mushrooms With Spinach


Ingredients:
olive oil, shallot, garlic cloves, dry sherry, reduced sodium soy sauce, fresh spinach

Directions:
Heat oil in a large skillet over medium heat.
Add shallots and garlic and saute for 1 minute.
Add mushrooms and cook for 3 to 5 minutes, until mushrooms are tender.
Add sherry and soy sauce and bring to a simmer.
Add spinach (add spinach in batches if necessary], and simmer 1 to 2 minutes until spinach wilts, turning frequently.
Banana Pancakes


Ingredients:
flour, brown sugar, baking powder, salt, cinnamon, soymilk, banana, vanilla

Directions:
Mix flour, sugar, baking powder, salt and cinnamon together., In another bowl, combine all other ingredients., Add wet ingredients to dry ingredients and stir well., Add more soy milk if batter is too thick., Cook on medium-high heat till browned on both sides., Serve with maple syrup, icing sugar or jam.
Jaeger Schnitzel


Ingredients:
all-purpose flour, salt, fresh ground black pepper, olive oil, unsalted butter, fresh mushrooms, shallot, water, red wine, fresh parsley

Directions:
Trim excess fat from chops. In a pie plate or shallow dish combine flour, salt and pepper. Lightly coat chops in flour.
In a 12-inch skillet, heat butter and olive oil over medium-high heat until butter melts. In batches, cook pork 3-4 minutes, or until browned, turning once. Remove pork from pan; set aside and keep warm.
Into same skillet, add mushrooms and shallot and cook 3-4 minutes or until tender. With whisk, stir in water, wine and gravy mix; heat to boiling. Reduce heat to medium and sprinkle with parsley.
Return pork to sauce in skillet. Cover and cook 7-8 minutes or until pork reaches an internal temperature of 145 degrees Fahrenheit and sauce thickens.
Tasty Low Carb Salad


Ingredients:
cauliflower, bacon, tomatoes, scallions, mayonnaise, lettuce

Directions:
Using a food processor shred the cauliflower and then place the shredded cauliflower in a microwave casserole dish. Add two tablespoons of water, cover with lid or plastic wrap and cook in the microwave on high for 5 minutes. Remove, uncover and set aside.
Chop tomatoes and scallions and place in a large bowl.
Add the cauliflower and bacon and toss.
Add the maynaisse and the salt and pepper and toss.
To serve line plates or a large salad bowl with lettuce leaves (if using] and place salad on top.
Cranberry Orange Streusel Bars


Ingredients:
fresh cranberries, flour, old fashioned oats, light brown sugar, nutmeg, baking powder, salt, butter, orange, sweetened condensed milk, vanilla

Directions:
Let cranberries stand at room temp 1 hour.
Place 1 rack in middle of oven and preheat to 350.
Line 9x13 baking pan with foil, leaving overhand on all sides and generously grease foil.
Combine flour, oats, sugar, nutmeg, baking powder and salt in a bowl.
Work butter in with your fingers until creamy.  Reserve 1 cup.
Press into prepared pan.  Bake until light golden brown, about 12 minutes.
Grate 1 teaspoon orange peal and squeeze 1/3 cup juice from orange.  In medium bowl, whisk with  milk, egg yolks, vanilla until well combined.
Sprinkle cranberries evenly over the hot crust.  Pour mixture over berries.  Use spatula to gently distribute evenly.  Bake 7 minutes or until orange mixture just begins to form a skin around the edges.
Remove pan from oven and sprinkle evenly with reserved topping, then almonds.  Bake 30 minutes or until filling bubbles and topping is golden brown.
Cool in pan on wire rack 1 hour.
Carefully lift out of pan.  Cool completely on wire rack.
Remove foil and cut into 24 bars.
Serve or store in airtight container up to 3 days or freezer up to 3 months.
Moité – Moité Fondue


Ingredients:
garlic clove, cremini mushrooms, baby swiss cheese, swiss cheese, gruyere cheese

Directions:
Step 1] Cut garlic clove in half and rub bottom of sauté pan.  Discard garlic.
Step 2] Add diced mushrooms and 1 tablespoon of the wine.  Sauté for about 3 minutes, or until mushrooms give up their liquid.
Step 3] Add all three cheeses to the pan and melt over low-medium heat with constant stirring.  Add the wine, a little at a time, to keep the cheese mixture thin enough to stir without clumping together.
Step 4] Taste, adding a sprinkle of sea salt if necessary.
Step 5] When mixture has melted completely, transfer to a fondue pot.  Serve immediately with cubed French bread and long dipping forks.  Enjoy!
Asparagus-Bacon Frittata


Ingredients:
eggs, salt, bacon, asparagus spears

Directions:
Whisk eggs with salt and hot red chili flakes in a bowl.
Cook bacon slices in a medium skillet over medium until crisp. Transfer to a plate. Discard fat, leaving 15 mL (1 tbsp] in pan.
Add asparagus spears and sauté until almost tender.
Pour egg mixture into pan and sprinkle with bacon. Reduce heat to low and cover with foil.
Cook until frittata is set, 8 to 10 minutes. Cut into wedges.
Reuben Sandwich II
Category: main-dish
By COLETTE G.

These sandwiches are really delicious and easy to make. They are one of my family's fix-it-quick favorites. I like to serve them with big bowls of steaming vegetable soup and dill pickles on the side. Enjoy!

Ingredients:
2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
½ cup Thousand Island dressing

Directions:
Preheat a large skillet or griddle on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 5 minutes per side. Serve hot.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 sandwiches

Calories: 657
Fat: 40.3 g
Saturated fat: 17.9 g
Carbohydrates: 43.5 g
Sugars: 10.2 g
Dietary fiber: 4.7 g
Protein: 32.1 g
Cholesterol: 115 mg
Sodium: 1930.3 mg
Spicy Vegetarian Taco Soup


Ingredients:
black beans, Rotel Tomatoes, green chilies, corn, water

Directions:
Combine all ingredients in a large pot; don't bother to drain the liquid from the ingredients.
Mix well.
Simmer covered on low heat for one hour.
Crock Pot Spaghetti Meat Sauce


Ingredients:
ground beef, onion, salt, garlic powder, dry mustard, tomato sauce, allspice, pepper, mushrooms, tomato juice, spaghetti

Directions:
Brown ground beef in skillet and place in crock pot., Add remaining ingredients except spaghetti., Stir well., Cover and cook on low for 6-8 hours or on high for 3-4 hours., Turn to high for the last hour and add spaghetti at that time.
Sweet Potato Falafel


Ingredients:
chickpeas, cayenne pepper, fresh parsley, garlic clove, ground cumin, ground coriander, sea salt, pepper, cucumbers, avocado, red onions, shallot, fresh dill, apple cider vinegar, lemon juice, sea salt, cayenne pepper, tahini, lemon juice, water, arugula

Directions:
Sweet Potato Falafel:
Preheat oven to 350° and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tbsp] to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving.
Spicy Cucumber Avocado Salad:
Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon.
Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary.
Tahini Sauce:
Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
Assemble the sandwich.
Fill pita pockets with arugula, falafel, cucumber salad, and tahini. Enjoy!
Carrot Cake Cookies with Pineapple
Category: desserts
By BakingObsession123

A delicious, moist cookie for anyone who loves carrot cake.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup softened butter
½ cup vegetable shortening
1 cup white sugar
1 cup brown sugar
2  eggs
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained with juice reserved
½ cup grated carrot
½ cup golden raisins
½ cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1 tablespoon softened butter
2 cups powdered sugar
1 tablespoon juice from canned pineapple

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside. To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla.  Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

Prep time: 40 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 4 dozen

Calories: 156.5
Fat: 7 g
Saturated fat: 3.1 g
Carbohydrates: 22.4 g
Sugars: 15.6 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 18.6 mg
Sodium: 70 mg
Pickled Jalapeños


Ingredients:
white vinegar, cold water, granulated sugar, sea salt, garlic cloves

Directions:
Wearing latex gloves slice jalapeño peppers but discard ends. Place them in a colander and rinse under cold water; set aside to drain.
In a large saucepan combine white vinegar, water, sugar, salt and garlic; stir and bring brine to a boil. When brine is boiling and salt & sugar dissolved, add peppers. Reduce heat to medium and cook for 10 minutes or until soft but not mushy and have a little crispiness to them.
Using a slotted spoon, fill up prepared jars with peppers, leaving about ½-inch head space. Pour brine in a colander sitting over a bowl to collect liquid. Discard seeds and pour brine to cover jalapeño peppers. Place prepared lids and apply screw bands; finish canning process.
Outstanding Greek Salad Dressing


Ingredients:
garlic, red wine vinegar, salt, black pepper, cayenne, olive oil, anchovy fillets, anchovy paste

Directions:
To make dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade. Whirl until blended.
Continuing to whirl, gradually add the oil, drop by drop at first, then in a  thinly steady stream.
The dressing will thicken.
Continuing to whirl, add the  anchovies or anchovy paste. Taste and add more salt, if needed.
The dressing can be used right away or covered and left at room temperature. If making the  dressing more than 1 day ahead, cover and refrigerate.
Grandma's Sourdough Pancakes


Ingredients:
milk, flour, salt, baking soda, eggs, sugar, butter, compressed yeast cake, all-purpose flour, water, sugar

Directions:
1. Night before: Mix flour, milk, salt, and starter in large bowl.  Cover and let stand over night! (Be sure to set aside 1 cup as future starter].
2. In morning:  Add Soda, eggs, sugar, oil or butter.  Mix until lumps are gone.
3. Cook on heated skillet until cakes are golden brown. Serve with favorite syrup  (Grandma's choke cherry syrup is the best!].
Starter:  Soften yeast in warm water.
Stir in Flour, water, and sugar.  Beat until smooth.
cover and let it stand at room temperature until mixture is bubbly.  During this time stir 2-3 times daily.  Refrigerate or freeze.
IMPORTANT GRANDMA TIP:
DO NOT WASH STARTER CONTAINER! SOURDOUGH, GOOD SOURDOUGH, DEPENDS ON THIS!
Asian Sesame Seared or Grilled Tuna (Gluten Free)
Category: world-cuisine
By Nettie

This is a combination of two fabulous marinades. My kids absolutely love it and ask for me to make it all the time!  And, just by using a gluten-free soy sauce, the entire recipe is gluten free! Serve with wasabi paste and rice.

Ingredients:
¼ cup tamari (gluten-free soy sauce)
¼ cup sesame oil
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons grated fresh ginger
2  green onions, thinly sliced, divided
2 cloves garlic, minced, or more to taste
4 (6 ounce) tuna steaks
2 tablespoons sesame seeds, or to taste
1 tablespoon olive oil

Directions:
Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour. Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated. Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 487.1
Fat: 27.6 g
Saturated fat: 4.9 g
Carbohydrates: 14.6 g
Sugars: 11.5 g
Dietary fiber: 1 g
Protein: 42.8 g
Cholesterol: 65.2 mg
Sodium: 1066.4 mg
Basic Flaky Pie Crust
Category: desserts
By stephanie

It is just what it claims to be.  Use as unbaked pie shell.

Ingredients:
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ cup shortening, chilled
3 tablespoons ice water

Directions:
Whisk the flour and salt together in a medium size bowl.  With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs.  Drizzle 2 to 3 tablespoons ice water over flour.  Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball.  Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Roll out dough, and put in a pie plate.  Fill with desired filling and bake.

Yields: 1 pie crust

Calories: 184.4
Fat: 13 g
Saturated fat: 3.2 g
Carbohydrates: 14.9 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 2 g
Sodium: 73.2 mg
Lamb Mince Curry (Kheema Shahzada Sort Of)


Ingredients:
onion, gingerroot, garlic cloves, red chilies, cinnamon, cardamom powder, ground cloves, ground coriander, poppy seed, sesame seeds, lean ground lamb, turmeric, salt, warm water, milk, raw cashews, fresh coriander, fresh coriander

Directions:
Heat 1 tablespoon oil in a large pan and add the onion. Cook about 5 minutes or until softened. Add the garlic, ginger and chillies and cook gently about 5 minutes more. Remove from heat and transfer to a bowl and allow to cool.
Add the remaining oil to the pan and fry the spice mix and ground poppy and sesame seeds for about 30 seconds, stirring constantly.
Add the lamb and fry until all the liquid has evaporated (about 10 minutes] stirring frequently.
Add the turmeric, stir and fry 30 seconds.
Add the salt and water and cook over a low heat for 15 minutes, stirring occasionally.
Meanwhile, put the milk and fried onions into a blender and pulse until smooth.
Stir this milk mix into the meat and bring back to the boil.
Simmer for about 10 minutes or until the gravy is thick.
Add the chopped coriander and cashews and cook a further 5 minutes.
Serve sprinkled with extra chopped coriander.
Red Velvet Pound Cake


Ingredients:
butter, sugar, eggs, distilled white vinegar, vanilla extract, all-purpose flour, salt, baking soda, whole buttermilk, cream cheese, sugar, egg, vanilla extract

Directions:
Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
Add egg and vanilla, beating until combined; set aside.
Preheat oven to 325°.
Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vinegar and vanilla.
In a medium bowl, combine flour, cocoa, salt, and baking soda.
Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
Spoon half the batter into prepared pan.
Top evenly with cream cheese filling.
Spoon remaining batter over filling.
Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
Let cool in pan for 10 minutes.
Remove from pan, and cook completely on a wire rack.
Garnish with powdered sugar, if desired.
Easy Rhubarb Pie
Category: desserts
By starmaster25

A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.

Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
1  egg
½ teaspoon vanilla extract
¾ cup all-purpose flour
½ cup brown sugar
⅓ cup butter, softened
2 cups 1-inch pieces rhubarb
1 (9 inch) unbaked pie crust

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined. Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly. Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture. Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9-inch pie

Calories: 395.4
Fat: 15.9 g
Saturated fat: 6.9 g
Carbohydrates: 60.6 g
Sugars: 38.8 g
Dietary fiber: 1.7 g
Protein: 3.9 g
Cholesterol: 40.8 mg
Sodium: 184.4 mg
Sea Perch on a Bed of Risotto With a Morel Sauce


Ingredients:
olive oil, olive oil, butter, leek, garlic cloves, butter, risotto rice, water, dry white wine, olive oil, shallot, dry white wine, morels, pepper, cornflour

Directions:
Risotto.
Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.
Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.
In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.
Sauce.
Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.
Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.
Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.
Sea Perch.
Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.
To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.