xiaoxl/recipe_data huggingface dataset:
Turkey and Thyme Meatballs With Quinoa


Ingredients:
quinoa, broth, whole wheat flour, egg substitute, fresh thyme, fresh garlic cloves, carrot, lean ground turkey, sea salt

Directions:
Cook quinoa to directions on packaging, except I cook quinoa in chicken broth (vegetable, chicken, beef broth are all fine] Broth adds much more flavor. Once it is cooked you will only need 1 cup for the recipe.
While quinoa is cooking, can chop the onions.  It should yield about 1/4 cup. Chop and crush the fresh garlic.  Chop up the thyme.  Mince carrot into tiny pieces.
In a large bowl, combine bread crumbs, egg, flour, onion, garlic, carrot, thyme, and quinoa  Thoroughly mix it with the ground turkey and combine into bite size meatballs, slightly smaller than a golf ball.
In a large skillet, heat a thin layer of oil over medium to high heat.  Start with about 1/2 tbsp to coat the pan.  Add almonds in skillet.  When warm, cook 10 meatballs at a time, or whatever fits in the pan without them touching.  May sprinkle additional almonds on top of the meatballs.  Make sure the almonds cook on the surface of the meatball. Keep an eye on the meatballs, turn them about every 1-2 minutes, they should be ready in about 8 minutes, all sides should be golden brown.
Add a small amount of salt, to taste.  Feel free to add any of your personal favorite seasonings, like italian seasoning.  For more flavor, sprinkle onion and/or garlic powder on meatballs while cooking.
Basil & Feta Stuffed Chicken Breast


Ingredients:
feta cheese, roma tomato, fresh basil, boneless skinless chicken breasts, olive oil, low sodium chicken broth, fresh spinach, paprika

Directions:
In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
Remove chicken and keep warm.
In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
To serve, divide the spinach among 4 plates and add chicken breasts to top,
Add a bit of zest with fresh lemon juice on top of plates.
Italian Roasted Tomato Rice Quiche


Ingredients:
roma tomatoes, zucchini, fresh spinach, rice, eggs, garlic cloves, salt, dry oregano, onion powder, black pepper, olive oil

Directions:
Roast the tomatoes:  cut tomato’s in ½ inch thick slices and place on an oiled baking sheet.  Sprinkle with salt and bake at 400 F (200 C] for about 40 minutes (don’t let them burn].  Remove from oven and let cool on baking sheet.
In a large skillet, over medium heat, sauté garlic, spices, salt, zucchini, and spinach just until spinach is wilted.  Remove from heat and let cool (Zucchini will be only slightly wilted, not fully cooked].
Whisk eggs and water (or stock] in a small bowl.
In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate.
Lightly oil a 9x13 glass casserole dish, pour mixture into dish and bake at 350 degrees for 40-45 minutes – or until center is set.
NOTES:  The basic recipe for this dish is 6 eggs, 18 ounces of cooked rice, herbs & spices, plus 21 ounces of any raw (or thawed] vegetables.  You can mix and match the vegetables and spices to create different flavor profiles.
Vegetable quantity is for raw produce.
Kateh - Iranian Simple Rice


Ingredients:
basmati rice, long-grain rice, salt

Directions:
Wash three cups of rice with plain water twice and drain the water., Pour rice into a non-stick pan., Add five cups of water, four spoons of oil and  salt, and mix., Bring the water to a boil over high temperature., Let the water boil until water level sinks to just below rice level., Cover the pan, and cook over low temperature for about half an hour.
Strawberry-Brie Bruschetta


Ingredients:
unsalted butter, brown sugar, cinnamon, strawberries, vanilla extract

Directions:
Heat oven to 375-degrees.
Spread 1 side of each bread slice with butter; arrange, butter side up, on large baking sheet.
In small bowl, combine sugar and cinnamon; sprinkle 1 teaspoon over each slice of bread.
Reserve remaining sugar mixture.
Toast bread in oven for 5 minutes and remove.
Top each slice with one slice of Brie; return to oven.
Bake an additional 4-6 minutes or until cheese is melted.
Meanwhile, in large bowl, combine strawberries, vanilla and remaining sugar mixture; toss lightly.
Place two bruschetta on each serving plate.
Spoon 1/3 cup strawberry mixture over each; sprinkle with almonds.
Serve immediately.
Note: to toast almonds, spread on even layer on baking sheet.
Bake in a 350-degree oven for 5-10 minutes or until light golden brown, stirring once or twice for even browning.
White Chocolate Gelato


Ingredients:
sugar, heavy cream, white chocolate, vanilla extract, salt

Directions:
Beat the egg yolks and sugar in a bowl using an electric mixer at medium speed until the consistency of a very grainy quick-bread batter, about 2 minutes; set aside.
Heat the milk and cream in a saucepan set over medium heat until tiny bubbles pop up around the pan's inner rim; do not boil.
Whisk about 1/3 of the hot milk mixture into the egg yolk mixture until smooth, then whisk this combined mixture back  into the pan with the remaining hot milk mixture.
Immediately turn down the heat to very low (if using an electric stove, move the pan to a second burner just now set on low].
Cook slowly, stirring constantly, until the mixture thickens to the consistency of very wet, loose cake batter and can coat the back of a wooden spoon, about  5 minutes.
Remove the pan from the heat and stir in the white chocolate, vanilla, and salt until smooth.
Strain through a fine-mesh sieve into a clean bowl to remove any bits of scrambled eggs.
Refrigerate until cold, at least 4 hours or overnight.
As you prepare your ice cream machine, place the white chocolate custard in the freezer to assure it is very cold, for no more than 10 minutes.
Freeze the custard in your ice cream machine according to manufacturer's instructions.
Serve at once--or transfer to a freezer container, seal tightly, and store in the freezer for no more than 3 days; soften at room temperature for up to 10 minutes before serving.
Afterburner


Ingredients:
vodka, triple sec, grapefruit juice

Directions:
Shake the ingredients together in a cocktail shaker with ice., Strain into a cocktail glass., Add slice of strawberry to side of cocktail glass if desired.
Indian Grilled Sour Cream–marinated Shrimp


Ingredients:
sour cream, garlic cloves, garam masala, black peppercorns, ground cumin, ground ginger, turmeric, jumbo shrimp, salt, unsalted butter, lime wedges

Directions:
In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric.
Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours.
Light a grill,oil your grates and bring up to high heat.
Remove the shrimp from the marinade and thread onto skewers; season with salt.
Grill shrimp almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through.
Serve with lime wedges.
Gazpacho


Ingredients:
garlic, slim cucumber, tomatoes, green pepper, salt, pepper, onion, olive oil, wine vinegar

Directions:
Put all ingredients into container of electric blender in order listed.
Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped.
Chill thoroughly and serve.
May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons.
Bette Davis Eyes Appetizers


Ingredients:
seedless grapes, pistachios

Directions:
Pack the goat cheese around each grape and roll it in the palm of your hand till smooth and round.
Refrigerate.
Before serving, roll the grapes in the ground pistachios and cut in half. Can you see why they call it Bette Davis eyes?.
This makes 50 hors d'oeuvres.
Big John's Thai Crab Fried Rice (Khao Phad Pu)


Ingredients:
soy sauce, eggs, green onions, garlic cloves, black pepper, sugar, Thai fish sauce

Directions:
Combine sugar, pepper, soy & fish sauces then set aside., Warm oils in a large frying pan over medium heat., Lightly saute garlic and green onion., Add rice and mix thoroughly to separate., Add egg, mix until it's cooked and evenly dispersed., Mix in crab meat, making sure it is broken up and mixed well., Add sauce combination and mix well., Serve immediately.
Sweetly Spicy Barbecue Sauce


Ingredients:
garlic clove, onion, nectarines, hungarian wax chiles, honey

Directions:
"Place all ingredients in a food chopper or processor.  Process to your desired consistency, I leave little bits of veggies.  Marinate your pork. beef or chicken with part of the sauce.  Cook the remaining sauce until the onions are close to being soft-cool slightly and refrigerate.  Use this sauce to baste your meat the last few minutes of grilling and or serve as a condiment over the meat.  This is a batch big enough to do a rack of Texas style ribs."
Ginger-Orange Chicken, Crockpot and Paleo


Ingredients:
whole chickens, ginger, garlic clove, oranges, tomatoes, sea salt

Directions:
Place the chicken in the crockpot.
Place all remaining ingredients on top of the chicken. Cook on high for 2 1/2 hours (depending upon the size of the chicken.].
After the chicken is done remove it to a cutting board. Remove the chili - unless you like a sauce with a lot of heat.
To make your sauce simply get out your handy-dandy immersion blender and blend the heck out of everything left in the crockpot.
Serve with cauliflower rice and pour your delicious sauce over all.
Grilled Salmon Candy


Ingredients:
salmon, salt, fresh ground pepper, honey, molasses, soy sauce, toasted sesame seeds

Directions:
Soak 6 6" bamboo skewers in water 1 hour.
Prepare charcoal (preferred] or gas grill to medium hot.
Weave salmon strips onto skewers and season with salt and pepper.
Combine honey, molasses and soy sauce in a small bowl.
Brush salmon with mixture.
You will not use it all.
Let salmon rest 10-15 minutes, then grill on open, greased grill, basting with a little of the honey mixture as it cooks.
Cook 6-8 minutes, turning once or just cook until done.
Don't overcook.
Place salmon skewers on serving plate, brush with a little more honey mixture (to help seeds stick] and sprinkle with the sesame seeds.
Craby Celery Sticks With Bacon Bits


Ingredients:
celery, mayonnaise, wasabi, bacon bits, ground black pepper

Directions:
Remove plastic wraps & blanch crab sticks in boiling water. Drain & chop them up.
Remove “veins” from celery by using a vegetable peeler. Cut into 4" or 5" lengths.
Combine mayo, wasabi, crabmeat & pepper. Mix well.
Lastly, scoop mixture onto celery openings & top with bacon bits. Put them in a tupperware, cover it & keep it chilled. Remove when ready to serve & add a drop of wasabi & mayo for guests with heavier taste. Voila!
Applesauce Bars


Ingredients:
whole wheat flour, ground flax seeds, baking powder, cinnamon, ground nutmeg, clove, salt, unsweetened applesauce, brown sugar, eggs, canola oil

Directions:
In large bowl whisk together flour, bran, flax, baking powder, cinnamon, nutmeg, cloves, if using and salt.
In another bowl, whisk together applesauce, brown sugar, eggs and oil. Pour over flour mixture and stir until moistened.
Scrape batter into greased and parchment paper lined 13 x 9–inch baking pan and spread evenly. Bake in 350 F oven for about 35 minutes or until cake tester inserted in centre comes out clean. Let cool completely and cut into bars.
Tip: Use a cookie cutter to cut out your favourite shapes for the kids.
Steakhouse Onion Beef & Pepper Stir-Fry


Ingredients:
boneless beef top sirloin steak, cornstarch, beef broth, soy sauce, garlic powder, cooked rice

Directions:
SLICE beef into very thin strips. Mix cornstarch, broth, soy and garlic powder until smooth.
STIR-FRY beef in medium nonstick skillet until browned and juices evaporate.
ADD peppers. Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens, stirring constantly. Serve over rice.
TIP: For Extra Flavorful Rice: Cook rice in Swanson® Beef Broth instead of water. No need to add salt or butter.
Easiest Grilled Cabbage


Ingredients:
head of cabbage, butter

Directions:
preheat grill, you want a medium fire., remove outer layers of cabbage., rinse and let head of cabbage dry., hollow out center of head of cabbage, the end opposite of the stem., you want just about an inch size hole approximately a couple of inches deep., season generously with seasoning of choice in hollowed area., place butter into hollowed area., wrap in foil and place on grill., grill over inderect heat., 3 hours or more., cook as long as desired, should definately be done by 3 hours., remove from grill, unwrap from foil on plate, serve immediately.
Salmon Bella Donna


Ingredients:
salmon fillets, extra virgin olive oil, shrimp, garlic cloves, all-purpose flour, vodka, heavy cream, parmesan cheese, nutmeg, salt, cracked pepper

Directions:
Season the salmon filets with salt and pepper and dredge in flour lightly.
Heat a large saute pan and a good drizzle of olive oil to medium heat.
Add the filets when the oil is hot and saute' for 3 minutes on each side.
Add the vodka, garlic, nutmeg and shrimp to the pan and stir.
Now add the cream and simmer for 4 to 5 minutes until cooked through.
Finish the sauce with the parmesan cheese, salt and pepper.
I served this with fresh garlic asparagus and dinner salad. Next time I may serve the filets over pasta. If you like salmon and creamy sauce this recipe will not disappoint. Yum.
Western Trail Beef and Macaroni


Ingredients:
lean ground beef, onion, garlic cloves, tomato sauce, water, Worcestershire sauce, chili powder, dried basil, macaroni

Directions:
Brown the beef and onions then drain.
Combine remaining ingredients with the browned beef and onion.
Cook for 10 minutes covered (until the pasta becomes tender].
Serve with cheddar or parmesan cheese if desired.
Chicken With Shrimp Scampi


Ingredients:
boneless skinless chicken breast halves, flour, salt, pepper, butter, onion, garlic, milk, medium shrimp, parmesan cheese, parsley, red pepper flakes

Directions:
Coat chicken with mixture of flour, salt, and pepper, reserve 2 T of flour mixture.
Heat butter in large skillet.
Brown chicken on both sides,turning often, about 12 minutes, until chicken tests done.
Remove chicken and keep warm.
To skillet, add onion and garlic, saute 1 minute.
Add reserved flour mixture, cook and stir 1 minute.
Add milk, cook and stir until milk boils.
Add shrimp, cheese, parsley and pepper flakes.
Simmer for 3 minutes.
Place chicken on plate, spoon scampi over the chicken.
Slow Cooker Chicken Mole
Category: side-dish
By ELAINE05

A dark, rich, complex flavored Mole recipe. I generally shred the chicken so it will soak up the mole sauce and serve it with warmed tortillas. It is always a hit with those who like spicy foods. This recipe can be played with easily to tailor it to your own level of hotness and/or cocoa/peanut flavor. Mole is a sauce that has a lot of variations. I've even served it as a dip with corn chips!

Ingredients:
1 large onion, chopped
½ cup raisins
3 cloves garlic, chopped
2 tablespoons toasted sesame seeds  (Optional)
1  finely chopped canned chipotle chile in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
⅛ teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 ½ pounds skinless, boneless chicken breasts

Directions:
Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce. Cover; cook on Low until chicken is very tender, about 5 hours.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 6 servings

Calories: 288.8
Fat: 9.2 g
Saturated fat: 2.1 g
Carbohydrates: 28.1 g
Sugars: 9.9 g
Dietary fiber: 6.1 g
Protein: 28.3 g
Cholesterol: 58.5 mg
Sodium: 290.2 mg
Thai-Style Coconut Eggnog (No Eggs)


Ingredients:
coconut milk, sweetened condensed milk, dark rum, ground cinnamon, ground nutmeg, ground cloves

Directions:
"Blend together all ingredients, taste and increase any spice if needed."
Chef John's Classic Rice Pudding
Category: desserts
By Chef John

For whatever reason, rice pudding is usually not near the top when people list their favorite desserts, but despite that, it's a proven crowd-pleaser, and quite easy to make, especially using this simplified, one-pot method.

Ingredients:
½ cup uncooked long-grain white rice
¼ teaspoon kosher salt
1 cup water
¼ cup white sugar
1 ⅓ cups milk
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
1  large egg yolk
1 tablespoon cold butter
2 tablespoons dried cherries, chopped

Directions:
Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes. Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly. Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Prep time: 5 mins
Cook time: 30 mins
Total time: 3 hrs 35 mins
Yields: 4 servings

Calories: 234.8
Fat: 5.7 g
Saturated fat: 3.3 g
Carbohydrates: 39.6 g
Sugars: 19.4 g
Dietary fiber: 0.9 g
Protein: 5.4 g
Cholesterol: 65.4 mg
Sodium: 179.7 mg
Bademiya's Justly Famous Chile-Coriander Chicken


Ingredients:
whole black peppercorns, cumin seed, garlic cloves, fresh ginger, water, fresh lemon juice, cayenne pepper, salt, fresh cilantro

Directions:
1. Remove and discard the skin from the chicken legs, then rinse under cold running water. Drain and blot dry with paper towels. Place the legs in a baking dish large enough to hold them in one layer and set aside while you prepare the seasoning paste.
2. Heat a dry skillet over medium heat and add the coriander seeds, peppercorns, and cumin seeds. Toast the spices until fragrant, 2 to 3 minutes, shaking the skillet occasionally. Let cool, then transfer to a spice mill and grind to a fine powder. Combine the ground spices in a blender or mini chopper with the garlic, ginger, oil, 1/4 cup water, lemon juice, cayenne, and salt. Process to a smooth paste, adding more water if necessary to obtain a pourable consistency. Add the cilantro and process just to mix.
3. Using your fingers, spread the seasoning paste over the chicken legs to coat on both sides, then cover and let marinate, in the refrigerator, for 4 to 6 hours.
4. Preheat the grill to high.
5. When ready to cook, oil the grill grate. Remove the chicken legs from the baking dish and arrange on the hot grate. Grill, turning with tongs, until the juices run clear when the tip of the skewer or sharp knife is inserted in the thickest part of a thigh, 6 to 10 minutes per side (12 to 20 minutes in all].
6. Transfer the chicken legs to serving plates or a platter and serve immediately garnished with sliced red onion and lime or lemon wedges.
Mushroom Slow Cooker Roast Beef
Category: main-dish
By J

This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.

Ingredients:
1 pound sliced fresh mushrooms
1 (4 pound) standing beef rib roast
1 (1.25 ounce) envelope onion soup mix
1 (12 fluid ounce) bottle beer
ground black pepper

Directions:
Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Prep time: 5 mins
Cook time: 9 hrs
Total time: 9 hrs 5 mins
Yields: 8 servings

Calories: 388.4
Fat: 28.1 g
Saturated fat: 11.2 g
Carbohydrates: 6.2 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 24.4 g
Cholesterol: 82.5 mg
Sodium: 452.7 mg
Jolly Roger (Drink)


Ingredients:
dark rum, apricot brandy, apricot

Directions:
Put rum, Galliano, apricot brandy, and orange juice with ice in a cocktail shaker.  Shake well.
Strain over ice into a tall glass.
Decorate with the fruit slices.
Arugula Salad With Blueberry Dressing


Ingredients:
fresh blueberries, frozen blueberries, extra virgin olive oil, apple cider vinegar, lemon juice, liquid sweetener, salt, arugula, mushrooms, radicchio, blueberries, parmesan cheese

Directions:
In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. Do not refrigerate as it will solidify.
In a bowl, mix arugula, radicchio, and mushrooms and transfer to a large plate or four individual plates. Top with leftover blueberries and shaved Parmesan cheese (if you are using any].
Serve with the dressing.
Mackie's Asian Coleslaw


Ingredients:
green onions, sugar, salt, pepper, sesame seeds, rice vinegar

Directions:
Mix dressing ingredients together., Refrigerate 1 hour., Put cole slaw, onions, almonds and crushed Ramen noodles in large bowl., Pour dressing over and serve.
25-clove Garlic Soup


Ingredients:
garlic, leek, potatoes, vegetable broth, tomato paste, cumin, thyme, salt, creme fraiche

Directions:
Peel garlic.
Cut the leek in chunks.
Peel potatoes and cut in chunks.
Boil the vegetable broth with tomato paste and herbes.
Add garlic, leek and potatoes.
Cover and cook on low heat for appr 40 minutes.
Puree the soup (in a blender or by hand].
Add creme fraiche and heat soup for 1 minute.
Beer Bread (Bread Machine)


Ingredients:
beer, olive oil, bread flour, sugar, salt, fast rising yeast

Directions:
Pour beer into a bowl and let stand at room temperature for a few hours to go flat.
Place all ingredients in the pan according to the order in the manufacturer's directions.
Set crust on dark and program for the Basic cycle; press Start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Crispy Potato Cubes


Ingredients:
all-purpose flour, salt, dried thyme, dried marjoram, pepper, potatoes, butter, garlic clove, bay leaf

Directions:
In a large resealable plastic bag, combine the flour, salt, thyme, marjoram and pepper.
Add potatoes; seal bag and shake to coat.
Pour butter into a 13x9x2-inch baking dish; stir in the garlic.
Add potatoes and bay leaf.
Cover and bake at 450* for 20 minutes.
Uncover and stir; bake 15-20 minutes longer or until potatoes are lightly browned and tender.
Discard bay leaf.