xiaoxl/recipe_data huggingface dataset:
Balsamic Tuna Salad
Category: salad
By DUBYANGE

White tuna, garbanzo beans, veggies and balsamic dressing pack a protein, vitamin, and fiber punch for a healthy lunch that will stick with you.

Ingredients:
1 (12 ounce) can albacore tuna in water, drained and flaked
1 (15 ounce) can garbanzo beans, drained and rinsed
½ cup halved black olives
½  English (seedless) cucumber, coarsely chopped
1 small red bell pepper, coarsely chopped
1 bunch green onions, chopped
1 bunch fresh parsley, chopped
½ cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic
1 ½ teaspoons dried oregano
½ teaspoon coarsely ground black pepper
1 (10 ounce) bag fresh baby spinach

Directions:
Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl. Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 servings

Calories: 344
Fat: 12.6 g
Saturated fat: 2.1 g
Carbohydrates: 31.8 g
Sugars: 7.3 g
Dietary fiber: 8.2 g
Protein: 27.7 g
Cholesterol: 35.3 mg
Sodium: 763.3 mg
Chicken and Broccoli


Ingredients:
butter, boneless skinless chicken breast, marjoram, flour, sherry wine, reduced-sodium chicken broth, swiss cheese, wild rice

Directions:
Preheat oven to 350 degrees.
Dethaw frozen broccoli in microwave.
Place broccoli in a 9x13 glass baking dish.
Melt butter in frying pan over medium heat.
Add marjoram.
Cook chicken in butter and marjoram mixture.
Once chicken is cooked, cut into bite size pieces.
Remove chicken from pan and place into glass baking dish over the broccoli, leaving butter and marjoram mixture in frying pan.
Turn heat to medium high and add sherry.
Let cook for one minute to burn off alcohol.
Reduce heat to medium.
Add flour a little bit at a time to thicken mixture.
Stir to remove any lumps.
Add the can of chicken broth graudally, continually stirring to remove and lumps.
When smooth, finish with half and half.
Pour this mixture over the chicken and broccoli in glass baking dish.
Top off dish with a layer of swiss cheese slices.
Cook for 30 minutes on until swiss cheese is melted and bubbling on top.
Serve over wild rice and enjoy!
Tipsy Mushrooms (with Brandy)


Ingredients:
mushroom, butter, brandy

Directions:
Slice the mushrooms into fours., Melt the butter in a skillet., Add to the pan and sauté on high heat until soft for about 5 minutes., Remove from the heat and carefully add the brandy to avoid flame ups., Return to the heat and cook until pan juices have slightly thickened., Serve warm.
Cheesy Green Bean Casserole


Ingredients:
green beans, cheddar cheese

Directions:
Mix drained green beans and mushroom soup together in a bowl.
Add 1/2 can of Fried Onions and mix in well.
Place mixture into a 2 qt casserole dish, cover and place into a 350 degree oven for 30 minutes (or until mixture is bubbling].
Remove cover and top casserole with remainder of Fried Onions and the shredded cheese (use more or less to taste].
Return to oven for another 15-20 minutes until cheese is browned nicely.
Curried Spinach and Peanut Butter


Ingredients:
spinach, tomatoes, onion, curry powder, coconut milk

Directions:
Chop the veggies.
Mix the peanut butter with the coconut milk.
Heat oil in a skillet and sauté the veggies with the salt and curry powder for about 5 minutes or until the onion is softened.
Add spinach and cook for 15 minutes longer.
Add peanut butter and coconut milk.
Simmer for 5 minutes until heated through.
Serve over rice.
Irish Root Soup
Category: soups-stews-and-chili
By Erin Roberts

A hearty potato soup that goes great with soda bread and an Irish stout.

Ingredients:
¼ cup butter
1 large yellow onion, chopped
2  leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5  potatoes, peeled and cubed
1 cup vegetable stock
1 ¼ cups sliced baby carrots
3 tablespoons chopped green onion
¾ cup heavy cream
salt and ground black pepper to taste
6 tablespoons shredded Cheddar cheese  (Optional)

Directions:
Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes. Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes. Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes. Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot. Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot. Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot. Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes. Season with salt and pepper; top with Cheddar cheese to serve.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 407.7
Fat: 22.2 g
Saturated fat: 13.5 g
Carbohydrates: 45.8 g
Sugars: 7.6 g
Dietary fiber: 6.6 g
Protein: 8.3 g
Cholesterol: 69.8 mg
Sodium: 544.3 mg
Banana Pudding


Ingredients:
sugar, flour, salt, milk, vanilla, bananas

Directions:
Combine sugar, flour and salt in saucepan; Stir in milk and cook over medium heat until thick. (Be careful not to scortch pan].
Beat egg yolks, temper egg yolks by adding two tbsp of hot mixture to yolks then yolks to hot mixture.
Cook for 5 minutes; remove from heat, stir in vanilla.
In a 9x13 pan place a single layer of vanilla wafers on the bottom of the dish and up the sides.
Place banana slices over cookies, top with pudding and chill in refrigerator.
Before serving top with real whip cream. (Some people prefer meringue or cool whip which is fine but I think a 1/2 pt of heavy whip cream beat with 2 tbsp of sugar is the icing on the pudding].
Dr Pepper Beef Marinade


Ingredients:
soy sauce, Worcestershire sauce, lime juice, peppercorn, coarse salt, garlic cloves

Directions:
Add all ingredients in a sealable container and mix well., Can be kept for up to a week or two.
Crock pot tasty beans


Ingredients:
bacon, onions, brown sugar, vinegar, salt, ground mustard, garlic powder, butter beans, kidney beans, green beans

Directions:
Cook the bacon until crisp.
Drain saving 2 tablespoons of pan drippings.
Sauté the onions in the drippings until tender.
Add in the brown sugar,vinegar, salt, mustard and garlic powder.
Simmer uncovered for 15 minutes or until the onions are brown.
Combine the beans in the crock pot.
Add the onions mix and bacon; stir well.
Cover and cook on low for 6-8 hours or until the beans are tender.
Enjoy!
Tiropites


Ingredients:
phyllo dough, butter, feta cheese, parmesan cheese, eggs, fresh ground black pepper, oregano, olive oil

Directions:
Place 1/2 lb of the filo on a flat work surface, covering unused sheets with slightly dampened paper towels to prevent drying out. Take one sheet at a time of filo, brush with butter or spray with olive oil spray, and stack sheets one on top of another until all of the 1/2 lb is used. Cut into 9 even squares of about 4 1/2 inches per side. Repeat with second 1/2 lb of filo. You should have 18 squares when done.
Combine feta, parmesan, eggs, a small amount of oregano, and about 1 teaspoon of olive oil. Grind in a fair amount of black pepper (no salt is needed, because feta is very salty]. Mix well.
Coat 1-2 baking sheets with nonstick spray or line with parchment paper. Preheat oven to 350* F.
Place a spoonful of cheese filling into the middle of each square of filo, moisten edges of square with a little water, and fold edges over to form a triangle. Press edges very firmly together to seal well. Repeat with remaining filo squares.
Place turnovers on baking sheets. Brush turnovers with more butter or spray with olive oil spray.
Place in hot oven and bake for about 30 minutes or until golden brown and very hot. Serve immediately.
Nickey’s Peanut Butter-Raisin Cookies


Ingredients:
flour, baking soda, shortening, butter, peanut butter, brown sugar, sugar, eggs, pure vanilla extract, raisins, sugar

Directions:
Preheat oven to 350°.
Sift the dry ingredients together and set aside.
In a large bowl, cream butter and shortening together.
Add peanut butter.
Add sugars.
Add the eggs and vanilla.
Add dry ingredients.
Add the chocolate coated raisins.
Roll into 1 inch balls.
Lightly roll each ball in sugar; then place on cookie sheet.
Bake at 350° for about 12 minutes or until lightly browned.  Wait a few minutes before moving to cookie racks to cool.
Lentil Sprout Spread


Ingredients:
lentils, sesame seeds, avocado, fresh lemon juice, salt, fresh herb

Directions:
Sprout the 1/2 cup lentils for 2 days(See my recipe].
Sprout the sesame seeds for 2 days, following same method(or used unsprouted].
Place the lentils and sesame seeds in a food processor.
Add the avocado, lemon and salt to taste.
Add herbs according to what you like and process until smooth. I used cilantro and parsley with good results(about 1/4 cup each].
You may use the spread on bread or toast or biscuits. Enjoy!
Chili


Ingredients:
tomato juice, onion, fresh garlic cloves, chili powder, cumin, kidney beans, black pepper, salt, sugar, bay leaves, hamburger, beef roast, cilantro, green chili pepper, cayenne pepper, tomato paste, sour cream

Directions:
In a large pot empty the tomato juice into the pot. In the meantime, brown the hamburger, drain and set aside.
Chop the onion, green peppers and green chilie fine and add to pot.  Mix in the kidney beans. I can my own tomato juice rather than buying store bought with no additives--pure tomato juice.
Now add all the remaining spices.  Simmer for 1 hour, stirring every 15 minutes.
After the first hour, add the hamburger and  simmer 2 hours more hours stirring every 15 minutes.  The longer you let this simmer, the thicker it will get.
Serve with oyster crackers or saltines.  Enjoy.
Vegetable Korma


Ingredients:
onion, garlic paste, ginger paste, tomato sauce, cayenne pepper, ground turmeric, ground coriander, garam masala, water, raisins, carrot, green bell pepper, green beans, green peas, potato, fat-free cottage cheese, paneer cheese, 1% low-fat milk, salt

Directions:
Heat 15 mL (1 tbsp] oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside.
Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala.
Pour in water, and mix in raisins, carrots, green bell pepper, green beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
Add crumbled pressed cottage cheese with the vegetables. Stir-in milk, bring to a boil, and continue cooking 2 to 3 minutes.
Season with 1 mL (¼ tsp] of salt.
Traditional Brown Irish Soda Bread


Ingredients:
whole wheat flour, all-purpose flour, wheat germ, 2% buttermilk, baking soda, salt

Directions:
Sieve the Salt, Bread Soda and All purpose flour into a bowl. Mix in the Wholewheat flour and wheatgerm. Add enough milk to make a soft dough. Turn out onto a lightly floured surface and knead until the mixture comes together. Place on a floured baking sheet forming into a round loaf (approx 10" diameter].
Place into a preheated oven (central position] and bake at 375 to 400 F for 40 to 45 minutes. When baked the bread will sound hollow when you tap it on the bottom. Cool on a baking rack or wrap in a dry tea towel to give a softer crust.
Enjoy.
Insanely Easy Pork Roast (Or Chops)


Ingredients:
maple syrup, garlic, Dijon mustard

Directions:
Combine all into a measuring cup, blend with an immersion blender or beaters to combine the mustard really well into the other ingredients.
Pour over a roast or chops.
When making a roast, I line the pan with tin foil and wrap it around the top of the roast to keep the moisture inches
Bake at 350 for roughly 2 hours, depending on size of roast and/or cut of meat used.
Pinto Bean Nachos


Ingredients:
corn tortillas, kosher salt, canola oil, ground cumin, chili powder, garlic cloves, pinto beans, queso fresco, salsa, avocado, cilantro

Directions:
Tortilla Chips:
Preheat oven to 425 degrees F.
Arrange the tortilla wedges in a single layer on a large baking sheet.
Lightly coat the wedges with cooking spray.
Bake for 5-8 minutes (depending on your oven], or until crisp.
Repeat the procedure with the remaining tortilla wedges.
Nachos:
Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.
Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium  and simmer for 10 minutes.
Partially mash the bean mixture with a potato masher until slightly thick.
Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.
Poached Salamon With Green Bean Salad


Ingredients:
tarragon, lemon, salmon fillets, kosher salt, green beans, radishes, olive oil

Directions:
In a large skillet combine lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish when added. Bring to a simmer over medium high heat.
Sprinkle salmon with 1/2 tsp salt and 1/4 tsp pepper; add salmon to skillet, adding water if needed to cover. Cook for 5-10 minutes or until done. Transfer to a platter when done.
Meanwhile bring a pot of water to a boil and add green beans - cook for 3-5 minutes. Drain.
In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil; toss.
Serve salmon with salad.
Green Bean Casserole


Ingredients:
frozen green beans, onions, mushrooms, coconut milk, butter, coconut butter, garlic powder

Directions:
Preheat oven to 325. Cut onions into fine slices and saute until crispy and brown in small saucepan with 1 tbs butter.
Process Macadamia Nuts and Almond flour until finely ground and combined. Add mixture to browned onions for topping. Set topping mix aside.
In medium saucepan, melt the remaining butter and sauté mushrooms.
Add 1/2 Cup coconut milk, Macadamia Nut Cookie, garlic powder, salt and pepper to the mix and stir.
Add whisked egg yolks and stir. If the mix needs liquid add the remaining 1/4 Cup of coconut milk to create a creamy texture.
In a baking dish place green beans (drain first!] and add creamy mushroom sauce, then top off with onion mix and bake in the oven for 15-20 minutes. Enjoy with turkey!
Sweet and Spicy Meatballs (Pillsbury)


Ingredients:
lean ground beef, ground pork, onion, red bell pepper, garlic powder, salt, ground coriander, pepper, egg, cornstarch, salt, ground ginger, garlic powder

Directions:
Heat oven to 375°F Line a rimmed baking sheet with foil and spray with non-stick cooking spray. In large bowl, mix meatball ingredients until well blended. Shape 1 1/4" meatballs. Place in pan. Bake 25 to 30 minutes or until thoroughly cooked and no longer pink in center.
In large saucepan, mix sauce ingredients. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened.
Add meatballs to sauce; stir to coat. Cook over medium-low heat 5 to 7 minutes, stirring occasionally, until hot.
Go Blue Alfredo Pizza


Ingredients:
blue cheese, alfredo sauce, garlic, onion, roma tomatoes, mozzarella cheese, romano cheese

Directions:
Preheat oven to 400˚.
In mixing bowl combine Alfredo sauce, garlic, onions, and blue cheese.
Spread evenly over pizza shell.
Place sliced tomatoes over sauce; sprinkle with Mozzarella cheese and Italian Seasoning, to taste.
Pre-heated pizza stone for crispy crust; scatter stone ground cornmeal over stone and place pizza on stone.
Bake about 15-20 minutes until golden brown and heated thoroughly.
Remove and sprinkle with Romano cheese; let set for about 10 minutes before cutting. Enjoy!
Tropical Smoothies


Ingredients:
mangoes, papayas, bananas, skim milk, nonfat yogurt, water, honey

Directions:
Combine 1/2 cup mango, 1 cup papaya, 1 banana, 1/4 cup orange juice, 1/2 cup milk, 1/4 cup yogurt , 1 teaspoon honey, 1/2 cup water and 2 cups ice in a blender and process until smooth.
Make two more batches , or until all the ingredients are used.
Serve and enjoy!
Lemony's Ugly but Awesome Spinach Smoothie


Ingredients:
banana, granny smith apple, orange, spinach, water

Directions:
Peel and slice fruit.
Blend in blender until reasonably smooth.
If you find the granny smith and spinach are too tart add some maple syrup or sweetener to taste.
A Golden Delicious apple can be substituted for the Granny Smith. (I prefer to use a Golden, myself].
I used spinach (can be fresh or frozen] but arugula or kale would also work.  The amount is approximate.
Katie's Hot Salsa


Ingredients:
tomatoes, onion, garlic cloves, lime, juice of, fresh cilantro

Directions:
Seed and dice tomatoes in a large bowl.
Add onion, jalapenos, and garlic.
Finely chop cilantro and add.
Toss the mixture and squeeze the lime over it.
Season with salt and pepper to taste (tasting is a must!].
Mix once more and chill overnight for best results.
Teenagers Dream Cheesecake


Ingredients:
butter, cream cheese, sugar, eggs, all-purpose flour, vanilla

Directions:
For the crust:
In a food processor whirl 1/2 package of the cookies, including the filing, until they form fine crumbs.
Mix in melted butter.
Scoop crumb/butter mixture into the bottom of a 9 inch cheesecake pan with removable bottom and press crumbs evenly over bottom of pan and about 1/2 inch up sides.
Chill crust to firm, about 20 minutes.
For Filing:
Mix cream cheese, sugar and whipping cream at medium speed until smooth.
Add eggs, flour and vanilla.  Beat again to blend.
Pour 1/2 the cream cheese mixture into chilled crust.
Break remaining cookies in half and scatter over mixture, overlapping cookies, if necessary, to use all.
Pour remaining cream cheese mixture over the cookie layer.
Bake cake in a 300 degree oven until cheesecake is golden on top and jiggles only slightly in center when gently shaken, about 1 hour and 20 minutes
Take cake from oven a let cool on a rack.  Cover and chill until cold, at least 4 hours to overnight.
Before serving, run a knife between cake and pan sides; remove rim.
Vietnamese Cabbage and Chicken Salad


Ingredients:
chicken breasts, green cabbage, purple cabbage, carrot, scallion, roasted peanuts, fresh mint leaves, fresh cilantro, chili peppers, chile, garlic cloves, fresh ginger, sugar, rice vinegar, fresh lime juice, oyster sauce, olive oil, fresh ground pepper

Directions:
To make the salad, combine the shredded chicken, cabbage, carrots, scallions, peanuts,  mint and 2 tbsp cilantro in a large mixing bowl.
To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix.
Pour the dressing over the salad and toss well to combine.
Transfer to a large serving bowl and garnish with remaining 2 tbsp of cilantro.
Can also garnish with more peanuts, if desired.
Oven Fried Potatoes


Ingredients:
potatoes, parmesan cheese, salt, garlic powder, paprika, pepper

Directions:
Cut into 1/8 potato wedges., Place overlapping in 13x9x2 dish., Combine remaining ingredients, stirring well., Brush potatoes with half oil mixture., Bake, uncovered, 375°, 45 min., ,basting occasionally with rest of mixture.
Firecracker Shrimp


Ingredients:
large shrimp, salt, black pepper, cayenne pepper, olive oil, garlic, scallion, fresh parsley, lemon juice, cooked rice, pasta

Directions:
Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
Add the garlic and green onions and cook until fragrant.
Stir in the whipping cream and cook until dish is warmed, stirring frequently.
Mix in parsley and lemon juice just before serving.
Serve over pasta or hot cooked rice, if desired.
Beef and Beer Stew With Root Vegetables


Ingredients:
beef stew meat, bottom round steaks, bay leaves, thyme, rosemary, butter, onion, flour, dark beer, beef broth, crushed tomatoes, salt, ground black pepper, carrot, celery, parsnip

Directions:
Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles.
Add the beef in one flat and not too tightly packed layer and sear well on all sides.
Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color.  Sprinkle the onions with the flour and stir to combine well.
Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour.
Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.
Cranberry Dip


Ingredients:
fresh cranberries, white sugar, pecans, cream cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C].
Combine cranberries with sugar in a 2 quart baking dish with a lid, stirring well to coat all the berries. Bake in the preheated oven, covered, for about 30 minutes, until the cranberries pop and release their liquid.
Remove from oven and stir in the apricot jam and pecans. Refrigerate overnight to blend the flavors. To serve, allow the cream cheese to come to room temperature, and pour dip over the block of cream cheese on a serving dish. Serve with buttery round crackers or small pretzels.
Never Fails Blender Mayonnaise(Costa Rica)


Ingredients:
egg, cayenne pepper, dry mustard, salt, white sugar, lemon juice

Directions:
Put  the egg, pepper, salt, mustard,  white sugar and half of the oil in the blender.
Start on high and run until smoothly mixed.
With the blender running, slowly add the lemon juice and remainder of the oil.
Keep an eye out to be sure that as the mayonnaise thickens it stays down in contact with the blender blades. Enjoy!
Teriyaki Bacon Wrapped Scallops
Category: meat-and-poultry
By Mimi Calo

Bacon-wrapped scallops lightly marinated in a teriyaki, fresh grated ginger, and brown sugar sauce.  These are always a huge hit at every party I go to. They disappear fast and then I'm always asked for the recipe. I often hear comments such as, What an awesome combination!!! and These are so additive!!

Ingredients:
½ cup teriyaki sauce
⅓ cup brown sugar
3 tablespoons minced fresh ginger root
18 slices bacon, halved crosswise
12 large sea scallops, cut into thirds
36  toothpicks

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil. Whisk teriyaki sauce, brown sugar, and ginger in a bowl. Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets. Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 12 servings

Calories: 144.8
Fat: 6.2 g
Saturated fat: 1.9 g
Carbohydrates: 8.3 g
Sugars: 7.6 g
Protein: 13.1 g
Cholesterol: 31.7 mg
Sodium: 864 mg