xiaoxl/recipe_data huggingface dataset:
Armenian Pizzas (Lahmahjoon)
Category: meat-and-poultry
By PetitePea21

This is a dish my Uncle is famous for, but he has never written the recipe down.  Through years of trial and error, I think I have pretty much got it as close as I can!  Don't be too exact with your spices though, just flavor as you go to your own tastes--personally, I never measure mine out.  These pizzas are great to put in the fridge overnight and grab as a quick lunch the next day with a dollop of plain yogurt on top!

Ingredients:
1 pound lean ground lamb
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
½ cup chopped red onion
3 cloves garlic, minced
½  green bell pepper, chopped
1 tablespoon freshly ground cumin seed
1 teaspoon ground turmeric
1 teaspoon paprika
1 pinch fenugreek seeds, finely crushed  (Optional)
1  lemon wedge
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 cup chopped flat-leaf parsley
6 (6 inch) pita bread rounds
⅓ cup crumbled feta cheese  (Optional)
1  lime, cut into wedges
1 tablespoon chopped fresh mint

Directions:
Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside. Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek. Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel. Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy. Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture. Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 pizzas

Calories: 770.7
Fat: 33.1 g
Saturated fat: 13.6 g
Carbohydrates: 74.6 g
Sugars: 10.5 g
Dietary fiber: 6.5 g
Protein: 42.3 g
Cholesterol: 126.1 mg
Sodium: 1662.7 mg
Cheesy Hash Brown Potato Casserole


Ingredients:
frozen hash browns, milk, butter, sea salt, parmesan cheese, pepper, garlic powder

Directions:
Preheat the oven to 350 degrees.
Place frozen (unthawed] hashbrowns in a 9×13 pan.
Sprinkle with shredded cheese and stir lightly to combine.
Heat milk, butter, and salt in a separate pan until butter is melted.
Pour over potato/cheese mixture.
Sprinkle with Parmesan cheese.
Bake at 350 degrees for 55-60 minutes, or until cheese is browned.
Let stand 5 minutes before serving.
Sweet and Tangy Chicken Thighs


Ingredients:
yellow mustard, soy sauce, brown sugar, white wine vinegar, honey, garlic powder, cayenne pepper, black pepper, chicken thighs

Directions:
Preheat your oven to 400 degrees.
Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this].
Serve with oregano-scented rice (white rice cooked with oregano] and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes]. Drizzle plate with pan juices.
Lemon Soup
Category: soups-stews-and-chili
By PHAMBABE

Our family's holiday staple, lemon orzo soup. An easy four ingredient soup that can be whipped up in less than fifteen minutes.

Ingredients:
1 (48 fluid ounce) can chicken broth
2  egg yolks
2  egg whites
1  lemon, juiced
salt and pepper to taste
1 cup uncooked orzo pasta

Directions:
Pour chicken broth into a large pot, and bring to a boil. Add orzo pasta, and simmer for 10 minutes, until tender. In a medium glass or metal bowl, whip egg whites to medium stiff peaks. Stir in egg yolks and lemon juice. When the pasta has finished cooking, Gradually ladle about 1 cup of the soup into the egg mixture while stirring gently. This will heat up the eggs so they will not be shocked by the boiling liquid. Pour the egg mixture into the soup pot, and stir until well blended. Season with salt and pepper, and serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 124.2
Fat: 1.9 g
Saturated fat: 0.5 g
Carbohydrates: 21.2 g
Sugars: 2 g
Dietary fiber: 1.4 g
Protein: 6 g
Cholesterol: 55.7 mg
Sodium: 891.4 mg
Lemon Cloud Pie I
Category: desserts
By P.  Tindall

A light, refreshing, and easy to make pie.  It's one of my summer favorites.

Ingredients:
1 (9 inch) pie crust, baked
¾ cup white sugar
3 tablespoons cornstarch
1 cup water
1 teaspoon lemon zest
¼ cup lemon juice
1 (3 ounce) package cream cheese
2  eggs
¼ cup white sugar

Directions:
Combine 3/4 cup sugar, cornstarch, water, lemon peel and juice, and egg yolks in a saucepan.  Beat well.  Stir while cooking over medium heat until thick; it will thicken just as it starts to simmer. Remove saucepan from heat.  Add cream cheese to lemon mixture, and stir until incorporated. In a small bowl, beat egg whites until stiff; add remaining 1/4 cup sugar.  Fold sweetened egg whites into lemon mixture. Spoon filling into shell and chill.

Prep time: 30 mins
Total time: 2 hrs
Yields: 1 - 9 inch pie

Calories: 246.1
Fat: 10.1 g
Saturated fat: 4.4 g
Carbohydrates: 36.6 g
Sugars: 26 g
Dietary fiber: 0.2 g
Protein: 3.1 g
Cholesterol: 58.2 mg
Sodium: 152.1 mg
Tomato - Chili Jam


Ingredients:
plum tomatoes, demerara sugar, sea salt, ginger, cumin, dried ancho chile powder, black pepper, white pepper, red pepper flakes, cinnamon, clove, lemon juice

Directions:
In a heavy saucepan, combine all the ingredients except the lemon juice.
Place over medium-low heat and cook, stirring occasionally, for about 1 hour 20 minutes, until thick and "jammy".
Stir in the lemon juice.
Spoon into 1 cup jars and can in a water bath for 30 minutes, or seal and keep refrigerated up to 2 weeks.
Tuna Rolls Sandwiches


Ingredients:
tuna, rice paper sheets, green leaf lettuce, hoisin sauce, carrots, bean sprouts, fresh coriander, green onion

Directions:
One at a time, dip rice paper wrappers into water to soften (this takes just a few seconds].
Place in a single layer on damp tea towel and fold wrappers in half.
Place lettuce on wrapper, with top of lettuce extending slightly over folded edge of wrapper.
Spread about 1 teaspoons hoisin sauce over lettuce.
Divide carrot, bean sprouts, tuna, coriander and green onion among the wrappers and drizzle a bit of peanut dipping sauce over top of each.
Fold up rounded edge of wrapper, then roll wrapper around filling to make a neat package. Repeat with remaining wrappers. (Rolls can be covered with damp paper towel and refrigerated for up to 6 hours.]
Serve with Peanut Dipping Sauce.
Drunken Smothered Chicken


Ingredients:
broiler-fryer chicken, cracked black pepper, white pepper, extra virgin olive oil, butter, all-purpose flour, garlic cloves, red bell pepper, green bell pepper, celery, fresh thyme leaves, bay leaves, white wine, heavy cream

Directions:
Season your chicken pieces with half the creole seasoning.
Heat olive oil in dutch oven  and brown chicken pieces for about 4 minutes per side on Med-High heat. Just until golden brown.
Take out of skillet and set aside on plate or in dish.
Add butter, onions, bell peppers, and celery to skillet. Saute for 5 minutes or until veggies start to get lightly brown and caramelized. Slowly stir in flour and cook for another 2 minutes or until flour is fully incorperated and lightly browned.
Add chicken stock slowly and stir until incorperated and it begins to thicken.
Return chicken to pot and add the rest of the creole seasoning, garlic, black and white pepper, white wine, thyme and bay leaves.
Bring to a boil and then let simmer on low covered for 30 minutes.
Add heavy cream and hot sauce. Stir and taste. May need a little kosher salt to taste.
Bring to a boil again, and let simmer on low for another 20 minutes.
Serve over white rice.
Goes great with french bread and white wine.
People say "But, there are bones in there!".
But I believe that's the secret to the amazing flavor.
You can take the skin off of your chicken and use half and half instead of heavy cream, but that's about the most fat/flavor I'd take out.
Cheesy Asparagus


Ingredients:
asparagus, butter, cheddar cheese, flour, salt, pepper

Directions:
Preheat oven to 400 degrees.
Drain liquid from canned asparagus into a liquid measuring cup and add enough cream to equal 3 cups of liquid.
Place drained asparagus in a casserole dish.
Melt butter over medium heat.
Whisk in flour and a dash of salt and pepper, allow to cook for 2 minutes.
Add cream mixture and cook over medium heat, stirring often, until sauce is thickened and bubbly.
Turn heat to low; add cheese and stir until cheese is melted.
Pour cheese sauce over the asparagus and heat in the oven for 15-20 minutes.
4H Banana Bread
Category: breakfast-and-brunch
By Pat Heldenbrand

This is an old 4H bread recipe my daughter used to make in the 50's.  Best one I ever ate.

Ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
1 cup white sugar
1  egg
5 tablespoons milk
1 teaspoon baking powder
½ teaspoon salt
½ cup margarine
1 cup mashed bananas
½ cup chopped walnuts  (Optional)

Directions:
Sift together flour, baking soda, baking powder, and salt. In a large bowl, cream sugar and butter or margarine.  Beat the egg slightly, and mix into the creamed mixture with the bananas.  Mix in sifted ingredients until just combined. Stir in milk and nuts.  Spread batter into one greased and floured 9x5 inch loaf pan. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 - 9x5 inch loaf

Calories: 265
Fat: 11.5 g
Saturated fat: 1.9 g
Carbohydrates: 38 g
Sugars: 19.5 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 16 mg
Sodium: 286.7 mg
Grandma's Pinwheel Candy


Ingredients:
butter, confectioners' sugar, vanilla extract, sweetened condensed milk, peanut butter

Directions:
Mix all but peanut butter together.
(add more milk/ or sugar if you need. Should be like a doughy ball, but not real sticky].
On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture. Make it as square as possible.( I roll mine out sort thin, but again this depends on your preference].
Smooth on peanut butter to desired thickness.
Start on oneside, and begin rolling it up. (It will look like a large log] Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape] and chill in the fridge (or freezer if you are in a hurry]The colder- the easier to slice.
Once cold, slice as desired thickness.
(put wax paper in between layers when stacking so the pieces don't stick together].
Keep refridgerated until time to serve.
Air Fryer Salmon for One
Category: main-dish
By thedailygourmet

Did you know an air fryer can do more than just crisp and lend a healthier version of fried food? I decided to cook salmon in mine, and was amazed by the results! Serve with vegetables and rice pilaf if desired.

Ingredients:
1 (6 ounce) salmon fillet
½ teaspoon salt
½ teaspoon Greek seasoning (such as Cavender's®)
¼ teaspoon ground black pepper
1 pinch dried dill weed

Directions:
Preheat the air fryer to 370 degrees F (190 degrees C) for 5 minutes. Meanwhile, season salmon fillet with salt, Greek seasoning, pepper, and dill. Line the inner basket of the air fryer with a perforated parchment round. Place salmon onto the parchment, skin side down. Air fry salmon until salmon is cooked through, about 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 salmon fillet

Calories: 189.2
Fat: 5.8 g
Saturated fat: 1.4 g
Carbohydrates: 1.5 g
Dietary fiber: 0.4 g
Protein: 31.1 g
Cholesterol: 72 mg
Sodium: 1478 mg
Tequila Shrimp
Category: seafood
By Michael

This is a very simple and excellent recipe. Goes great over pasta.

Ingredients:
2 tablespoons unsalted butter
4 cloves garlic, chopped
1 ½ pounds large shrimp - peeled and deveined
½ cup tequila
½ cup chopped fresh cilantro
salt and pepper to taste

Directions:
Melt butter in a large skillet over medium heat. Saute garlic until light brown. Place shrimp in the pan, and cook for 3 minutes. Pour in tequila, and season with cilantro, salt, and pepper. Cook for 2 more minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 205.2
Fat: 7.9 g
Saturated fat: 3.2 g
Carbohydrates: 1.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 19.8 g
Cholesterol: 156.6 mg
Sodium: 173.6 mg
Afghani Cilantro Chutney


Ingredients:
fresh cilantro leaves, green chili pepper, sugar, garlic cloves, walnuts, salt, white wine vinegar, distilled white vinegar

Directions:
Combine all ingredients in blender or food processor and mix well.
Allow to marinate for at least 2 hours. The chutney will be somewhat watery.
NOTE: *when I did "research" for this recipe all the variations had nuts included. I never use them and prefer the chutney without.
Alaska Salmon W. Tomatillo Sauce, Fresh Corn & Poblano Chile


Ingredients:
salmon fillets, serrano chilies, cilantro, lime juice, corn, heavy cream, zucchini

Directions:
For the Sauce:
Combine the tomatillos, serrano chilies, cilantro, and lime juice in the blender and puree until very smooth. Season with salt and pepper and keep chilled until ready to serve. (Do not hold longer than two hours].
For the Corn:
Husk the corn and shave the kernels off the cob. Place the cream in a pot, cooking down to reduce by 1/2. Roast the poblanos under a broiler and place in a bowl to steam, covered, ten minutes. When the chilies are cool to handle, peel, seed, and roughly chop. Combine the corn, poblanos, and cream and set aside. Keep warm until ready to serve.
When Ready to Serve:
Saute Alaska salmon until desired doneness, about four minutes on each side. Place about two ounces of the tomatillo sauce in the center of a serving plate. Ladle some of the warm corn mixture in the center and place the salmon fillets on top. Serve with slices of grilled zucchini.
Frugal Gourmet's Focaccia


Ingredients:
water, fast rising yeast, sugar, olive oil, wheat flour, salt, olive oil, garlic, rosemary, kosher salt

Directions:
In a large bowl, mix water, yeast, and sugar.
Stir in oils and 1 t salt.
Add 2 3/4 c flour, mixing well til spongy.
Add enough remaining flour to make stiff dough.
Turn onto floured surface and knead until elastic.
Cover with bowl and let rise til doubled.
Divide dough in half, spread on cookie sheets using your fingers.
TOPPINGS:
Mix crushed garlic with olive oil; brush over bread.
Sprinkle w/ dried rosemary and kosher salt.
Cover and let rise.
Bake at 375 for 1/2 hour.
Cut into squares and serve.
NOTE: You can also slice squares in half for sandwiches.
Quick & Easy Taco Dip


Ingredients:
cream cheese, monterey jack and cheddar cheese blend

Directions:
In a deep casserole dish or pie plate, spread cream cheese on bottom with spoon., Spread chili on top of cream cheese layer., Spread shredded cheese on top., Bake in a 350 degree oven until cheese on top is completely melted., Remove from oven., Let dip settle for about 10 minutes., Serve with your favorite tortilla chips.
Ham and Sweet Potato Pie


Ingredients:
egg, milk, onions, Worcestershire sauce, sweet potatoes, butter, brown sugar, butter

Directions:
Preheat oven to 350 F degrees.
Combine ham, egg, milk, bread crumbs,onion and worcestershire sauce, blend thoroughly.
Pat ham mixture into a 9" pie dish.
Combine sweet potatoes with with melted butter mixed with hot sauce and spread over ham mixture.
Sprinkle with brown sugar, dot with butter and bake 30 mins or until bubbly.
Healthy Rice Pudding


Ingredients:
white rice, reduced-fat milk, Splenda granular, Egg Beaters egg substitute, raisins, vanilla extract, ground cinnamon

Directions:
In a medium pan, bring 5 1/2 cups water to a boil.
Add rice and stir.
Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine the cooked rice, with 4 1/2 cups milk, sugar and salt.
Cook over medium heat until thick and creamy, 15 to 20 minutes.
Stir in remaining 1 1/2 cups milk, Eggbeaters, ground cinnamon and raisins.
Cook 2 minutes more, stirring constantly.
Remove from heat and stir in butter and vanilla.
Serve warm or cold.
Vanilla Milkshake


Ingredients:
vanilla, vanilla ice cream, milk

Directions:
first mix in the ice cream and milk with the vanilla., then add in the cream and ice., pour out into two cups and enjoy!
Mexican Orzo Salad
Category: salad
By Nancy Toth

This takes a little time for chopping, but for those who love Mexican food and orzo, you will love this fantastic tasting salad. It has the fresh taste of lime and cilantro!

Ingredients:
1 (16 ounce) package orzo pasta
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 bunch green onions, chopped
1 small red onion, finely chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 cup chopped cilantro leaves
salt to taste
pepper to taste
5  limes, juiced
6 tablespoons canola oil

Directions:
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain. Place the drained orzo in a large salad bowl, and fold in the red pepper, yellow pepper, green onions, red onion, chickpeas, kidney beans, black beans, corn, cilantro, and salt and pepper to taste. Pour the lime juice and oil over the salad, toss to coat, and refrigerate at least 2 hours to chill before serving.

Prep time: 24 mins
Cook time: 10 mins
Total time: 2 hrs 34 mins
Yields: 8 servings

Calories: 457
Fat: 12.9 g
Saturated fat: 1.1 g
Carbohydrates: 73.7 g
Sugars: 4.1 g
Dietary fiber: 10.4 g
Protein: 14.7 g
Sodium: 319.3 mg
Watermelon Ice Pops


Ingredients:
gelatin, boiling water, seedless watermelon, granulated sugar, fresh lemon juice, lime juice

Directions:
Sprinkle gelatin over boiling water and immediately stir until dissolved, about a minute.
Use an ice cream scoop to remove red watermelon flesh; measure out 4 cups  and add any juice left in scooped watermelon half.
Whirl watermelon with sugar and lemon juice in blender then strain, reserving juice.
Thoroughly stir in dissolved gelatin. (There should be about 4 cups]  Measure into cups or moulds and insert sticks or plastic spoons.
Freeze several hours until frozen.
Store sealed in freezer-weight plastic bag for up to 2 weeks.
Turkey Avocado Panini
Category: world-cuisine
By Amanda

This is such an easy, light, refreshing and YUMMY sandwich!

Ingredients:
½  ripe avocado
¼ cup mayonnaise
2  ciabatta rolls
1 tablespoon olive oil, divided
2 slices provolone cheese
1 cup whole fresh spinach leaves, divided
¼ pound thinly sliced mesquite smoked turkey breast
2  roasted red peppers, sliced into strips

Directions:
Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed. Preheat a panini sandwich press. To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil. Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Prep time: 17 mins
Cook time: 8 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 722.7
Fat: 51.3 g
Saturated fat: 12.5 g
Carbohydrates: 42.1 g
Sugars: 3.9 g
Dietary fiber: 5.9 g
Protein: 25.3 g
Cholesterol: 62.4 mg
Sodium: 1720 mg
Simple Taco Dip


Ingredients:
cream cheese, salsa, tomatoes, green onions, black olives

Directions:
Put cream cheese and salsa in a bowl and beat together till there is no lumps.
Put in a 9x13 pan (I like a glass pan or a big platter] Add cheese to the top with tomatoes, olives, and green onions.
Let set in frig.
for a few hours.
enjoy with tortilla chips.
Made in the Usa Jell-O Cake


Ingredients:
graham crackers, sugar, unsalted butter, Jello gelatin, boiling water, gelatin, heavy cream, vanilla extract, salt

Directions:
In 2 large bowls wisk each box of Jell-O with 3 cups boiling water until dissolved. Pour into 4 loaf pans and refrigerate until set, about 4 hours.
Once Jell-O has solidified, cut into 1/2-inch cubes and keep chilled.
Stir graham cracker crumbs, 1/4 cup of sugar and melted butter in bowl until it resembles wet sand.
Press graham cracker mixture into bottom of lightly greased 9-inch springform pan and bake at 325 degrees until edges are golden brown, 12-15 minutes. Cool on wire rack.
Combine 1/4 cup of pineapple juice and gelatin in bowl. Microwave, stirring occasionally until gelatin is dissolved, 1 to 3 minute. Slowly wisk in remaining pineapple juice.
With an electric beater whip heavy cream, vanilla, salt and 1/2 cup sugar until stiff peaks form.
Reduce speed to low and slowly add pineapple juice mixture until combined.
Gently fold 3 loaf pans of Jell-O cubes into cream mixture. The extra pan of Jell-O cubes are for snacking.
Scrape onto graham cracker crust in prepared sprigform pan and refrigerate overnight. Cook time for this recipe is chilling time.
Dijon Mashed Potatoes


Ingredients:
potatoes, garlic, milk, Dijon mustard, grainy mustard, garlic, butter, parmesan cheese

Directions:
Cut potatoes into quarters, cover with water and optional garlic and boil until tender- I used red potatoes with skin on.
Alternatively, steam potatoes and garlic together.
Just before potatoes are done, combine milk, Dijon mustard, garlic, salt and pepper until well mixed in a microwave safe bowl.
Cover and heat in microwave for about 2 minutes, stirring half way until heated through.
Drain potatoes, return to pot and mash lightly.
Add butter, salt, pepper and mash again.
Slowly add hot milk and mustard mixture, mashing until the potatoes are creamy and your preferred consistency.
Add Parmesan cheese, mix and serve!
NOTE- make sure you get some of the mustard grains in when you mash the potatoes.
The grains may separate a bit if you pour the milk mixture in, so you might want to spoon in the milk and mustard mixture.