xiaoxl/recipe_data huggingface dataset:
Coconut Lime Rice
Category: side-dish
By Karmabelle

I was bored one night and thought that coconut lime rice sounded good, so I made my own recipe.  I was very much surprised!  This wonderful rice will make your toes curl! Toss the cooked rice with diced mango and chopped cilantro.

Ingredients:
1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
¼ cup flaked coconut
1 cup coconut milk
1 cup chicken broth
salt, to taste
1  lime, zested and juiced
ground black pepper, to taste

Directions:
Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Cook and stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime juice, then add the coconut milk, chicken broth, salt and lime zest. Bring to a low boil, then cover and reduce heat to low. Cook for 20 minutes. Remove from heat and keep covered for 5 minutes. Fluff with fork and season with pepper.

Prep time: 5 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 cups

Calories: 684.6
Fat: 36.9 g
Saturated fat: 31.7 g
Carbohydrates: 85.4 g
Sugars: 4.2 g
Dietary fiber: 3.9 g
Protein: 10 g
Cholesterol: 5.4 mg
Sodium: 56.3 mg
S'mores Bars with Graham Crackers
Category: desserts
By Nathan C

These layered s'mores bars are a great alternative to grilled s'mores if you don't have a campfire present.

Ingredients:
2 ½ cups graham cracker crumbs
½ cup white sugar
⅔ cup melted butter
2 cups mini chocolate chips
½ cup chopped walnuts  (Optional)
14  graham crackers
2 cups miniature marshmallows
⅓ cup chocolate syrup

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Mix graham cracker crumbs and sugar together in a bowl. Add melted butter and toss until combined. Press mixture into the bottom of a 9x13-inch baking pan in an even layer. Spread chocolate chips evenly over the graham cracker mixture. Sprinkle walnuts over chocolate chips. Lay 7 graham crackers evenly into the pan, then pour the mini marshmallows on top of the graham crackers in an even layer. Lay remaining graham crackers over marshmallows, then drizzle chocolate syrup on top. Bake in the preheated oven for 30 minutes. Let cool at least 30 minutes before cutting and serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 12 bars

Calories: 488.8
Fat: 25.6 g
Saturated fat: 12.5 g
Carbohydrates: 65.5 g
Sugars: 43.6 g
Dietary fiber: 3.2 g
Protein: 4.6 g
Cholesterol: 27.1 mg
Sodium: 297 mg
Irish Soda Bread With Raisins


Ingredients:
all-purpose flour, sugar, baking powder, salt, baking soda, butter, buttermilk, raisins

Directions:
Preheat oven to 375°F
Spray 8-inch-diameter cake pan with nonstick spray.
Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend.
Add butter.
Using fingertips, rub in until coarse meal forms.
Make well in center of flour mixture.
Add buttermilk.
Gradually stir dry ingredients into milk to blend.
Mix in raisins.
Using floured hands, shape dough into ball.
Transfer to prepared pan and flatten slightly (dough will not come to edges of pan].
Sprinkle dough with remaining 1 tablespoon sugar.
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes.
Cool bread in pan 10 minutes.
Transfer to rack.
Serve warm or at room temperature.
Easy Peasy Roasted Garlic


Ingredients:
"garlic"

Directions:
Cut off the top of the garlic head to expose each clove. Drizzle oil on top.
The oven methods….
- Place a parchment paper on a piece of foil and wrap the garlic.
- Place garlic in a loaf or muffin pan then cover with foil or place parchment paper before the foil.
- Place garlic in a small cocotte and put the lid on.
Transfer prepared garlic in a 400ºF preheated oven and roast for 1 hour.
The stove top methods….
- In a small skillet over medium heat, add garlic cloves with skin on. Dry roast them until blacken on all sides; about 20 minutes.
- In a small saucepan over medium heat, add oil and peeled garlic cloves. As soon as the oil starts sizzling, reduce heat to medium-low and cook them for 30 minutes, tossing often. Remove them with a slotted spoon and continue with recipe.
Transfer the garlic infused oil in a glass jar for other recipes.
Greek Lemon Chicken


Ingredients:
butter, lemon, juice and zest of, oregano, whole chickens, salt, pepper, eggs

Directions:
Chicken:
Preheat oven to 350 F (175 C].
Place half of the butter, lemon zest and oregano inside the chicken.
Melt remaining butter in a casserole dish.
Add chicken and brown all over.
Pour in lemon juice,stock, salt, pepper and remaining oregano.
Cover casserole and roast 75-90 minutes or until chicken is cooked and the juices run clear.
Transfer chicken to a heated dish.
Sauce:
Measure 1 cup of the cooking liquid.
Whisk eggs and lemon juice.
Gradually whissk in hot cooking liquid.
Place bowl over a pan of simmering water and heat gently, stirring until sauce is thick and smooth.
Place sauce over carved chicken.
No Sugar Fruit Cookies


Ingredients:
dates, apple, raisins, water, flour, cinnamon, baking soda, salt, eggs, liquid sweetener

Directions:
In large saucepan, mix dates, apple, raisins and water.
Bring to a boil; reduce heat and simmer 3 minutes.
Cool.
Mix flour, cinnamon, baking soda, and salt.
Stir into date mixture.
Mix well.
Mix eggs and sweetener; add to batter.
Drop by tablespoons on nonstick sheet.
Bake at 350* for 10 minutes.
Honey Oat Biscotti


Ingredients:
margarine, honey, eggs, vanilla, all-purpose flour, cinnamon, baking powder, baking soda, salt, rolled oats

Directions:
Preheat oven to 375 F.  (will be turned down to 300F.  for second baking.]
Cream butter.
Beat in honey, eggs and vanilla.
Combine flour, cinnamon, baking  powder, baking soda and salt; mix well.
St into butter mixture.  Stir in oats  and nuts.
On greased  baking sheet, shape dough into 2 (10x3x1-inch] logs.
Bake at 375 F.  for 12-15 minutes, or until lightly browned.
Cool 5 minutes;  remove to cutting board.
Cut each log into 1/2-inch strips; place on cookie  sheet.  Bake at 300F., 25-30 minutes or until crisp throughout strip.
Greens, Eggs and Bacon Breakfast Pizza


Ingredients:
olive oil, bacon, fresh spinach, kale, garlic cloves, eggs, cracked black pepper, green onion, flour

Directions:
Put pizza stone in lowest rack of oven if you have one.
Preheat oven to 500 degrees F.
Take pizza dough out of package, form into a ball, transfer dough to a bowl, drizzle olive oil on top and let it rest for about 30 minutes.
Meanwhile, in a large pan over medium heat, cook bacon until it is lightly browned, about 7 minutes. Once browned, transfer bacon to plate lined with paper towel.
Pour off all but about 2-3 tablespoons bacon fat from the pan. Over medium heat, add kale or spinach to the pan.
Saute until slightly wilted, about 1 minute. Add minced garlic and saute for another 2 minutes or until kale or spinach is tender. Once it is cooked, transfer to a bowl.
Stretch or roll out pizza dough on a floured surface to form a large 12 to 14 inch pizza.
NOTE: Since my pizza peel isn’t very large, I divide the dough in half and made two 8-inch pizzas instead. I cooked mine one at a time.
If using pizza stone (directions are for two 8-inch pizzas]:
Transfer the dough to a GENEROUSLY floured or cornmeal dusted pizza peel (this step is extremely important because if the pizza sticks to the peel, all of the toppings will slide off the pizza onto the stone, which will create a big mess].
Evenly distribute 3/4 cup cheese blend over dough.
Top with half the sauteed kale or spinach mixture and half the reserved bacon.
Crack 2 or 3 eggs over the pizza toppings, making sure you don’t crack the eggs too close to the edge.
Season the pizza with freshly cracked black pepper to taste.
Sprinkle 1/4 cup cheese blend over pizza.
Before placing the pizza in the oven, jiggle the peel. If it is stuck at all, gently lift the sticky dough and dust with more flour or cornmeal.
Place the tip of the peel on the edge of the stone at the back of the oven. With one swift motion, jerk the peel back out from under the pizza.
Bake pizza in the oven for about 8-12 minutes, depending on how you like your eggs. It’s about 8 minutes for over easy eggs, 11-12 minutes for more well done eggs.
Once pizza is cooked, remove from oven and sprinkle with green onions if you are using. Repeat this process with second pizza.
If using pizza pan or baking sheet (directions are for one large 14-inch pizza]: Lightly oil pan with canola oil. Scatter cornmeal on the pan for easier release of dough. Evenly distribute 1 ½ cups cheese blend over dough. Top with sauteed kale or spinach mixture and the reserved bacon. Crack 5 eggs evenly over the pizza toppings. Season the pizza with freshly cracked black pepper to taste. Sprinkle remaining 1/2 cup cheese blend over toppings. Transfer pan to the oven. Bake pizza in the oven for about 10-12 minutes, depending on how you like your eggs. Once pizza is cooked, remove from oven and sprinkle with green onions if you are using. Transfer slightly cooled pizza to cutting board and cut into 8 slices and serve.
Beef Tips
Category: everyday-cooking
By denisef

My husband loves this. Melts in your mouth and its easy!!! Serve over rice or egg noodles.

Ingredients:
3 tablespoons vegetable oil
1  onion, chopped
2 pounds cubed beef stew meat
2 cups water
¼ cup soy sauce
¼ cup Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (.75 ounce) packet dry brown gravy mix
1 cup water

Directions:
In a large skillet heat oil over high heat. Saute the onion until almost translucent. Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours. Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 6 serving

Calories: 525.9
Fat: 35.2 g
Saturated fat: 12.2 g
Carbohydrates: 7.5 g
Sugars: 2.3 g
Dietary fiber: 0.6 g
Protein: 42.5 g
Cholesterol: 131.6 mg
Sodium: 1367.5 mg
Layered Cobb Salad


Ingredients:
romaine lettuce, grape tomatoes, avocados, red onion, medium shrimp

Directions:
In the bottom of a 14-cup glass salad bowl or trifle dish, place the washed, sliced lettuce. Pack down slightly.
On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion and shrimp. Press down lightly.
Spread blue-cheese dressing over the top. Refridgerate for at least 1 hour. Sprinkle crumbled bacon on top just before serving.
Chicken Cacciatore With a Moroccan Twist


Ingredients:
olive oil, bell pepper, onion, celery, garlic cloves, mushroom, diced tomatoes, ground cumin, ginger, ground coriander, paprika, salt, fresh ground black pepper, lemon juice, chicken thighs, chicken drumsticks, chicken breasts

Directions:
Heat olive oil in a large saucepan over medium heat.
Add pepper, onion, celery, and garlic; saute, stirring occasionally, for 5-10 minutes, or until vegetables soften.
Add mushrooms.  Cook 1 minute.
Add tomatoes, spices, and lemon juice; simmer for 15 minutes, stirring occasionally.
Add chicken; cover and cook for 45 minutes over low heat, or until chicken is no longer pink.
Whipped Coffee Martini


Ingredients:
instant espresso, coffee, sugar, hot water, cinnamon, vodka, vodka, vodka

Directions:
Chill  rinsed, not dried martini glasses in freezer.
Whipped Topping:
With a hand mixer beat all whipped topping ingredients, coffee sugar water and cinnamon till fluffy and pale. Place in the refrigerator.
Place all cocktail ingredients into a cocktail shaker top with ice and shake well.
Drizzle optional chocolate syrup inside of the chilled glass.
Pour into well chilled martini glasses.
Top with the  chilled whipped coffee foam.
Garnish with a piece of chocolate.
Enjoy!
Summer Tomato Pie


Ingredients:
thick slab bacon, onion, tomatoes, sharp cheddar cheese, mayonnaise, basil leaves, Dijon mustard

Directions:
Preheat the oven to 350° and par-bake the pie crust.  I roll mine into a glass pie plate, poke small holes all over with a fork, cover the top and sides with a piece of foil, and weigh it down with metal spoons  (or pie weights if you have them].  Bake for about 30 minutes or until the crust is firm.  Remove from oven and cool slightly.
Meanwhile, cook the bacon in a skillet over medium heat until crisp.  Remove the slices to a paper towel to drain, then crumble them up.  Pour off all but one tablespoon of the fat and cook the onion until soft and just turning brown (stirring frequently, about 10 minutes].  When the onions are done, remove them to a bowl and cool.
Cut the tomatoes across the equator and poke the insides to remove the seeds and their juice.  Discard the juice and seeds, or save for another use.  Rough chop the tomatoes into about 1 inch pieces.  Put the copped tomatoes into a colander and squeeze the remaining juice.  You could also wrap them in cheesecloth and really wring them out.  (I know it seems like a waste, but the more juice you get out, the less soupy your pie will be.]  Mix the drained tomatoes in a large bowl with the basil, cooked onions, and crumbled bacon.  Add a good amount of salt and pepper to taste.
Make the topping.  Mix the cheese, mayo, hot sauce, and a generous pinch of salt and pepper in a small bowl.
Brush the partially cooled crust with the egg white, then spread the bottom with the dijon mustard.  Next, dump the chopped tomato mixture into the crust, and even it to a flat surface on top.  Drop the topping by spoonful on top of the tomatoes.  Spread it around with your fingers to create an even layer.
Bake at 350° for 35-45 minutes or until the filling is bubbling and the topping is turning golden brown.  Allow to cool for at least 30 minutes before cutting into it.
NOTE: if you cut into this pie when it is still warm, it WILL fall apart.  The way I see it, this is completely unavoidable.  Don’t worry though, it will taste freakin’ good anyway.  The picture at the top of this post was taken the next day, after the pie was refrigerated overnight.  This works well served warm, room temp, or cold from the fridge.
Mandarin Cake # 2


Ingredients:
mandarin oranges, caster sugar, eggs, caster sugar, oranges

Directions:
Put the mandarins in a medium saucepan and cover with water. Bring to the boil and simmer for 2 hours, adding water when necessary to keep the mandarins covered at all times.(Microwave option as a foot note]
Preheat the oven to 160°C.
Drain the mandarins and cool them to room temperature. Once cooled, split them open with your hands and remove any seeds. Puree the mandarins, including the skins, in a food processor. Add the sugar and eggs  and mix together until combined. Add the ground almonds to the mandarin purée and stir thoroughly.
Pour the mixture into a well-greased 24cm (9 inch] springform cake tin and bake for 1 hour 10 minutes, or until the cake looks set in the middle, springs back when touched and comes away from the edges. Remove from the oven and allow to cool in the tin.
While the cake is cooling, put the extra sugar in a saucepan with 60 ml (1/4 cup] of water over a low heat and stir until the sugar dissolves. Add the orange zest and boil the mixture until it just starts to caramelise. Lift the zest out with a fork and cool it on a plate.
Serve the cake with caramelised citrus zest and a sprinkling of icing sugar.
FOOT NOTE: Option for microwave method for mandarin's ~   Cut the mandarins in half lenghtways skin on. Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes & drain.
Bean & Portobello Veggie Burgers


Ingredients:
canola oil, portabella mushrooms, red onion, green bell pepper, black beans, paprika, garlic powder, fresh ground black pepper, Worcestershire sauce

Directions:
Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more.
Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties.
Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side.
Chocolate Pudding Cake III
Category: desserts
By CAROLMAROL68

A delicious, easy pudding cake, wonderful served warm with a spoonful of whipped cream.  Try mint chocolate chips for a change.

Ingredients:
¾ cup all-purpose flour
.66 cup white sugar
½ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons vegetable oil
.66 cup packed brown sugar
¼ cup miniature semisweet chocolate chips
1 teaspoon vanilla extract
1 ¼ cups hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). In an 8x8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 - 8x8 inch square pan

Calories: 134.5
Fat: 4 g
Saturated fat: 1.1 g
Carbohydrates: 25.3 g
Sugars: 19 g
Dietary fiber: 1.2 g
Protein: 1.5 g
Cholesterol: 0.6 mg
Sodium: 125.1 mg
Easiest Lemon Pie


Ingredients:
sweetened condensed milk, Cool Whip

Directions:
Stir together the sweetened condensed milk and the juice of one lemon., Stir in the thawed lemonade concentrate until well mixed., Fold in the container of cool whip., Fill your crust of choice, and refrigerate until set.
Shrimp and Crab Enchiladas
Category: world-cuisine
By CHRISTYJ

Enchiladas made with shrimp, crab and Jack cheese. This is a great dish with a Southwestern flair.

Ingredients:
12 (12 inch) flour tortillas
8 ounces Monterey Jack cheese, shredded
1 (6 ounce) can crab meat, drained
1 pound cooked medium shrimp, shelled and deveined
1 (20 ounce) can green enchilada sauce
1 (8 ounce) container sour cream
1 bunch green onions, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas. Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 570.8
Fat: 22.3 g
Saturated fat: 10.1 g
Carbohydrates: 65 g
Sugars: 2.8 g
Dietary fiber: 4.9 g
Protein: 26.8 g
Cholesterol: 120.1 mg
Sodium: 995.8 mg
Curried Creamed  Fresh Corn Great for Summer


Ingredients:
corn, unsalted butter, onion, garlic, Madras curry powder, heavy cream, coarse salt, fresh ground white pepper, cilantro leaf

Directions:
Trim the stalk end of 1 ear of corn to enable you to stand it on end securely. Stand cob on cutting board and set blade of a very sharp chef's knife at a slight angle at top of cob, where kernels meets cob. Draw knife down along cob, detaching kernels. Work your way around the cob, repeating until all kernels are removed. Repeat with remaining cobs. You should have about 4 cups of kernels.
Melt 2 tablespoons butter in wide, deep sauté pan set over low heat. Add onion and sauté 5 minutes.
Add jalapeno and garlic, stir, and cook 2 more minutes. Add curry powder, stir to coat other ingredients, and continue cooking 2 minutes.
Add corn, stir well, and continue cooking 3 minutes more. Stir in cream, season with salt and pepper, and let cook until slightly thickened, 2 to 3 minutes.
Stir in remaining butter, then add chopped cilantro.
Easy Gluten Free Cereal


Ingredients:
walnuts, vanilla yogurt, blueberries

Directions:
Place walnuts in a ziploc bag then use a heavy item like a mug to smash the walnuts into very small granola size pieces.
Place walnuts in a cereal bowl.
Scoop yogurt over walnuts.
Top with fresh or defrosted blueberries.
Note: I highly recommend using Brown Cow Brand Yogurt it tastes amazing, and try it with their plain yogurt too - it will make you automatically go mmm - it's so creamy and delicious! MMMMM!
Webmd Easy Sour Cream Chicken Enchiladas


Ingredients:
olive oil, onion, chili powder, cumin, garlic cloves, tomatoes, sugar, red wine vinegar, dried cilantro, cilantro, chicken, green chili, low-fat sour cream, lime, pepper, cumin, white corn tortillas, light olive oil, monterey jack cheese, vegan cheese, cilantro, olive oil, onion, chili powder, cumin, garlic cloves, tomatoes, sugar, red wine vinegar, dried cilantro, cilantro

Directions:
Lightly oil a 13x9" baking dish. Preheat oven to 350 degrees F. In a mixing bowl, toss together the cooked chicken, chopped green chilies, sour cream or mayo, and lime juice; season with cracked or lemon pepper and cumin. Set aside.
Spread about a spoonful (about 4 oz.] of the enchilada sauce in the bottom of the oiled baking dish. Heat each tortilla in a scant amount of hot light olive oil before you stuff it, till softened. Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one-tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas. Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.
Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.
Serve with a crisp green salad, and offer salsa and fresh guacamole at the table.
Make your Quickie Enchilada Sauce: Heat the olive oil in a medium saucepan over medium heat and gently sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes - or if you're really in a hurry, stir together an instant sauce using one of the following:
* 16 oz. of your favorite red or green salsa.
* 1 8-oz. can chopped roasted green chilies, and 1 cup hot chicken broth thickened with sour cream, or a tablespoon or two of sweet rice flour.
* 16 oz. V8 Juice spiked with hot pepper sauce, cumin, chili powder, chipotle seasoning, etc. Add a spoonful of salsa or chopped roasted green chilies.
Healthy Household Bread


Ingredients:
plain flour, brown flour, honey, salt, sunflower seeds, water

Directions:
Dissolve honey in water.  Add yeast.  Leave 10 - 15 minutes to bubble.
Sift flours, adding husks left over from sifting into the sifted flour, and salt.  Stir in the LSA and sunflower seeds.
Add yeast mixture and oil.  Knead until texture has developed.  This takes about 4 - 5 minutes in the Kenwood mixer, but would take longer if doing it by hand.
Grease and flour a bread tin.  Place dough into tin and leave to rise.
Bake at 190 degrees C for about 30 - 32 minutes.
Caramel Appletini


Ingredients:
vodka, cherries

Directions:
Chill Martini glass with ice and soda water.
Meanwhile mix Vodka, Apple Puckers and Sour Mix in an Iced Shaker, Shake.
Dump out the Ice/Soda water mixture and drizzle caramel in pretty swirls inside of the martini glass.
Strain the Vodka Mixture into the martini glass, drop a cherry into the drink and let it sink.
Drink UP!