xiaoxl/recipe_data huggingface dataset:
Bombay Beans And Chicken


Ingredients:
diced tomatoes, kidney beans, garlic, onions, ground cumin, salt, fresh ground pepper, cilantro, boneless skinless chicken breasts, curry powder, cooked rice, sour cream, plain yogurt

Directions:
Heat 2 Tbsp of vegetable oil in large frying pan.
Stir in chopped garlic, cumin and onions.
Cook for 5 minutes over medium heat.
Stir in kidney beans and diced tomatoes.
Cook over medium heat for 5 to 10 minutes, stirring occasionally.
Season to taste with salt and pepper.
Stir in chopped cilantro.
Keep warm.
Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes].
Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
Add dollop of sour cream on each serving.
Garnish with cilantro sprigs.
Sous Vide New York Strip Steak
Category: meat-and-poultry
By Chef John

The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.

Ingredients:
2 (12 ounce) New York strip steaks
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 tablespoon butter
1 cup clamshell mushrooms, separated
salt and freshly ground black pepper to taste
1 teaspoon vegetable oil
1 clove garlic, crushed
2 tablespoons water
½ teaspoon balsamic vinegar
1 tablespoon cold butter
salt and freshly ground black pepper to taste

Directions:
Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal. Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature. While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside. Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate. Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat. Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.

Prep time: 10 mins
Cook time: 2 hrs 45 mins
Total time: 2 hrs 55 mins
Yields: 2 servings

Calories: 638.4
Fat: 34.9 g
Saturated fat: 15.1 g
Carbohydrates: 2.3 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 74.9 g
Cholesterol: 231.1 mg
Sodium: 518.4 mg
Rustic Sausage With Potatoes Casserole


Ingredients:
bacon, olive oil, black beans, onions, carrots, kielbasa, dry white wine, chicken broth, tomato puree, thyme leaves, unsalted butter, cilantro

Directions:
In a heavy skillet over medium heat, fry the bacon until just browned, about 8-10 minutes. Remove bacon with a slotted spoon to drain. Set aside.
In the same skillet over medium heat, fry the potatoes in the bacon grease until golden brown on all sides, turning with a slotted spoon as needed, 12-15 minutes. If more grease is needed, use the olive oil. Remove the potatoes with a slotted spoon to drain. In a large bowl, combine the potatoes with the black beans and set aside.
Discard the grease and wipe the skillet clean.
Add the Italian dressing to the skillet and cook the onions, carrots and kielbasa over medium heat, stirring occasionally, 12-15 minutes. Stir in the wine, broth, tomato puree, thyme and bacon. Simmer for an additional 5 minutes.
Preheat the oven to 350 degrees.
In a lightly greased 2-4 quart casserole, ladle 1/3 of the tomato mixture. Spread 1/2 of the potatoes and beans over the top. Repeat with 1/3 of the tomato mixture and the remaining potatoes and beans. Top with the remaining tomato mixture. Spread the bread crumbs over the tomato mixture and drizzle the butter over the crumbs. Sprinkle the cilantro over the top.
Bake for 1 hour.
Sweet Spice-Rubbed Swordfish


Ingredients:
ground cumin, sugar, garlic powder, ground ginger, thyme, salt, black pepper, swordfish steaks, canola oil

Directions:
Combine spices in small bowl.
Sprinkle mixture evenly over swordfish steaks, then lightly rub it in.
Heat oil in large skillet over medium high (maintain this heat throughout cooking].
Add fish and cook 3 to 4 minutes on each side, or until fish is no longer translucent in center.
Remove from the pan and serve immediately.
Tasty Lomi Salmon Dip


Ingredients:
tofu, salmon

Directions:
Pour lomi salmon in large bowl (large for ease of mixing].
Pour out liquid from tofu packaging. Break into six pieces, then squeeze most of the liquid out of each piece. Add to bowl of lomi salmon as you finish with each piece.  Don't worry about the pieces breaking up.
When done draining the tofu (hope you have your gloves on], squish the tofu into the lomi salmon.  It's a mess but fun : ].
This dip is great with veggies and sometimes chips. I enjoy it with Milton's Gluten Free Crispy Sea Salt Baked Crackers. Enjoy!
I just tried it with some Cilantro  --  it's even better.
Burrito Bake


Ingredients:
ground beef, onion, cheddar cheese, mozzarella cheese, green pepper, lettuce, chopped tomato, avocado

Directions:
In a skillet, cook beef over medium heat until no longer pink; drain.
Add the beans, onion and taco seasoning.
Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13x9x2 inch baking dish; seal seams and preforations.
Spread beef mixture over crust; sprinkle with cheeses.
Bake, uncovered, at 350* for 30 minutes or until golden brown. Sprinkle with toppings of your choice.
The Best Homemade Cupcakes
Category: desserts
By OzGal

After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!

Ingredients:
2 ⅓ cups all-purpose flour, sifted
2 cups white sugar
1 tablespoon baking powder
¾ teaspoon salt
2 large eggs
1 ½ cups milk
½ cup vegetable oil
2 teaspoons vanilla extract

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners. Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes. Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups. Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 24 cupcakes

Calories: 163.7
Fat: 5.4 g
Saturated fat: 1.1 g
Carbohydrates: 26.8 g
Sugars: 17.5 g
Dietary fiber: 0.3 g
Protein: 2.3 g
Cholesterol: 16.7 mg
Sodium: 127 mg
Vegan Queso
Category: appetizers-and-snacks
By Brooke Mulford

A cashew-based queso dip that has tons of flavor and would fool even the pickiest of queso aficionados! This recipe is best made in a high powered blender (I have a Vitamix®). I cannot say what it would be like in something different! Enjoy with tortilla chips or homemade salsa.

Ingredients:
1 cup raw cashews
2 ½ cups hot water, divided
2 tablespoons nutritional yeast
2 tablespoons fresh salsa
2 cloves garlic, roughly chopped
1 teaspoon ancho chile powder
1 teaspoon Dijon mustard
¾ teaspoon ground cumin
¾ teaspoon kosher salt

Directions:
Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain. Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

Prep time: 10 mins
Total time: 15 mins
Yields: 10 servings

Calories: 87.3
Fat: 6.5 g
Saturated fat: 1.3 g
Carbohydrates: 5.7 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 3 g
Sodium: 180.9 mg
Pork Tenderloin With Chimichurri


Ingredients:
garlic cloves, red wine vinegar, fresh flat-leaf parsley, fresh oregano, limes, juice of, olive oil, kosher salt, whole black peppercorn, extra virgin olive oil, lime juice

Directions:
Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
Whisk in the olive oil & season with salt and pepper.  Mix well & set aside at room temperature to marry.
Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
Marinate in the refrigerator for 30 minutes.
Remove pork from marinade & wipe off any excess .
Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
Grill for about 4 minutes per side, until well charred.
Allow the tenderloins to rest for about 5 minutes prior to slicing.
Spoon some chimichurri over the meat, drizzle with lime juice and serve!
Fudgy Nutella® Mug Cake
Category: desserts
By Sarah

I created this recipe for a somewhat healthier version of an easy Nutella® mug cake so I wouldn't use so much Nutella®. Let it rest for 2 to 4 minutes after cooking, but enjoy it warm.

Ingredients:
2 tablespoons all-purpose flour
2 tablespoons coconut flour
1 tablespoon cocoa powder
¼ teaspoon baking powder
3 ½ tablespoons almond milk, divided
½ teaspoon vanilla extract
3 tablespoons chocolate-hazelnut spread (such as Nutella®)

Directions:
Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella® and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug. Cook in microwave for 1 minute.  Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more. Let cake cool for 2 to 4 minutes.

Prep time: 5 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 1 serving

Calories: 330
Fat: 15 g
Saturated fat: 1.9 g
Carbohydrates: 45.8 g
Sugars: 27.5 g
Dietary fiber: 2.4 g
Protein: 5.9 g
Sodium: 203.4 mg
Roasted Garlic White Bean Spread


Ingredients:
extra virgin olive oil, onion, shallot, white beans, rosemary, head of garlic, salt, fresh ground black pepper, low-fat sour cream

Directions:
Preheat oven to 4000°F Cut about 1/4" from the top of the head of garlic so that the very top of each clove has been removed. Brush the entire head lightly with olive oil, wrap well in tin foil, and bake for 45 minutes or until the cloves are soft and the edges are brown and caramelized. Remove from oven, unwrap, and cool.This is very handy to do in the toaster oven. Use your fingers to squeeze the softened garlic out of each clove].
In a heavy medium pan, heat two tablespoons of olive oil over medium-high heat. Add onion, shallot and rosemary, and sautee until the onion is well browned but not burnt; add drained artichokes and roasted garlic.
In food processor, combine rinsed and drained beans, contents of the pan, and all other ingredients except sour cream.
Add a generous amount of freshly ground black pepper. Puree until completely smooth. Add sour cream and puree until smooth; taste to adjust seasoning.
Serve this spread with crackers.
Chicken With Peanut Sauce


Ingredients:
boneless skinless chicken breasts, fresh ground pepper, salt, butter, red bell pepper, napa cabbage, peanut butter, water, lime juice, ground coriander, ground cumin, green onion, garlic

Directions:
Sprinkle both sides of chicken with pepper,salt lightly.
Melt the butter in a 10-inch skillet over medium heat.
Cook chicken in the butter for 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
Remove chicken from skillet and keep warm.
In same skillet, add the peanut butter and last 6 ingredients.
Heat over mdium heat, stirring frequently, until hot and slightly thickened.
Divide the shredded cabbage on 2 serving plates, top with chicken and sauce.
Garnish each serving with diced red pepper.
Slow Cooker Sesame Chicken Thighs
Category: meat-and-poultry
By Stephanie

These succulent slow cooker sesame chicken thighs will make you ask for seconds! Serve over rice.

Ingredients:
⅓ cup packed brown sugar
½ cup soy sauce
3 tablespoons sesame seeds
2 tablespoons dry sherry
2 tablespoons ketchup
½ teaspoon garlic powder
½ teaspoon ground ginger
1 pound skinless, boneless chicken thighs

Directions:
Mix brown sugar, soy sauce, sesame seeds, sherry, ketchup, garlic powder, and ginger together in a bowl. Place chicken thighs in the bottom of a slow cooker. Pour sauce over top. Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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

Calories: 295.8
Fat: 11.4 g
Saturated fat: 2.7 g
Carbohydrates: 25.5 g
Sugars: 20.2 g
Dietary fiber: 1.1 g
Protein: 22.6 g
Cholesterol: 70.1 mg
Sodium: 2003.2 mg
Fat Free Sugar Free Brownies


Ingredients:
flour, cocoa powder, Splenda granular, salt, unsweetened applesauce, vanilla

Directions:
Combine flour, cocoa, splenda, and salt.
Stir in applesauce, vanilla, and egg whites.
Spray an 8 x 8 pan with cooking spray, spread the batter evenly in the pan, and bake in a preheated 325 oven for about 20 minutes, or until the edges are firm and the center almost set.
Cool to room temp, cut into squares and eat.
Layered Chicken Cobb Salad


Ingredients:
red wine vinegar, lemon juice, Dijon mustard, garlic cloves, sugar, olive oil, parmesan cheese, boneless skinless chicken breasts, avocados, romaine lettuce, bacon, firm ripe tomatoes, cucumber, Roquefort cheese, hard-boiled eggs, parmesan cheese

Directions:
Whisk together all dressing ingredients except the oil, then add in the oil in a small slow steady stream to emulsify, or prepare in a small food processor; set aside and refrigerate.
For the salad: halve, pit and peel the avocados, then cut into about 1/2-inch cubes.
In a large fancy see-through (8-quart] glass bowl, spread the romaine lettuce in the bottom of the bowl.
Then top with strips of cooked chicken.
Sprinkle chopped bacon over chicken.
then continue layering with tomatoes, cucumbers, crumbled Roquefort, avocados and eggs (place the eggs all around the outside of the bowl].
Sprinkle with grated Parmesan cheese or more Roquefort (or feta cheese] and serve.
Baked Chicken Katsu


Ingredients:
chicken cutlet, panko breadcrumbs, olive oil, flour, eggs, salt, pepper, Worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, garlic powder

Directions:
CHICKEN:
Pound thin each chicken cutlet.
Salt and pepper both sides.
Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.].
Add only enough olive oil to bread crumbs so that they start to stick together.
Prepare beaten eggs in one pan, and flour in another pan for dredging.
Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
SAUCE:
Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
Serve the chicken with the katsu sauce and enjoy!
First Baby Food: Peas
Category: side-dish
By Brenda Michelle Ratliff

Great for busy moms and dads to make a bunch on a Sunday and freeze for the weeks ahead. This can be used with other first foods for your baby! Apples or pears are fun or even green beans. Make sure it is mild enough for your baby's developing digestive system. Brussels sprouts or broccoli probably aren't the best first foods. You can also use fresh peas instead of frozen if you have them.

Ingredients:
3 cups frozen peas
½ cup breast milk

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes. Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps. Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer. To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

Prep time: 5 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 12 servings

Calories: 46.9
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 8.4 g
Sugars: 0.7 g
Dietary fiber: 2 g
Protein: 2.4 g
Cholesterol: 1.4 mg
Sodium: 36.3 mg
Leona's Cabbage Soup


Ingredients:
diced tomatoes, cabbage, carrots, onions, garlic, celery, zucchini, broccoli, cauliflower, green beans, Worcestershire sauce, Tabasco sauce, water

Directions:
Place all ingrediants into large soup pot.
Bring to a boil, turn down heat and let simmer till veggies are done approx 20-30 mins.
Adjust seasonings and serve.
You can substitute any veggie combo you want, potatoes, corn, peas, beans etc.
I sometimes throw in left over rice or noodles.
Salted Caramel-Pecan Bars


Ingredients:
pecans, graham crackers, brown sugar, butter, vanilla extract, kosher salt

Directions:
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
Line a 15x10 inch jelly-roll pan with aluminum foil; lightly grease foil. Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
Bake at 350 degrees for 10 - 11 minutes or until lightly browned and bubbly.
Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes]. Break into bars.
Chocolate-Pecan-Caramel Bars:  Prepare recipe as directed through Step 4. Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars. Proceed with recipe as directed in Step 5. Chill 20 minutes before serving.
Green Chile-Sausage Quiche


Ingredients:
whole green chilies, breakfast sausage, eggs, half-and-half cream, parmesan cheese, monterey jack cheese, salt, pepper

Directions:
Preheat oven to 350 degrees.
Split and seed green chilies and place in piecrust.  Sprinkle cooked, crumbled sausage over chilies.  In bowl combine eggs, cream, both cheeses, salt and pepper and pour over sausage.
Bake for 35 minutes or until top is golden brown.  Let stand for 5 minutes before serving.
Cream Cheese Stuffed Jalapenos W/ Bacon


Ingredients:
cream cheese, bacon

Directions:
Devein jalapenos by scraping insides with a potatoe piller.
Wash well.
Stuff each jalapeno with approx 1 oz of cream cheese.  (we buy the packets at our local wholesale supplier].  They come with several in a package but each PACKET is one ounce and you can easily squeese it into the jalapenos this way].  MUCH easier than using a spoon.
Slice bacon in 1/2.
Top the opening of each jalapeno with 1/2 slice of bacon and secure with a tooth pick.
Cook on grill or open flame until done.  We prefer the jalapeno to be black in some parts.
quick oriental coleslaw


Ingredients:
cabbage, toasted sesame seeds, green onion, olive oil, salt, pepper

Directions:
To make dressing, combine vinegar, oil, salt, pepper and ramon noodle spice packet and stir well.
In a separate bowl, combine cabbage, crunched up ramon noodles (dry], almonds, sesame seeds and onions.
Toss with dressing.
Refridgerate for at least one hour.
Minted Pea Couscous


Ingredients:
couscous, fresh mint leaves, fresh lemon juice, olive oil

Directions:
In a small saucepan bring stock to a boil.
Add peas and return stock to a boil. Stir in couscous and cover pan. Immediately remove pan from heat and let couscous stand, covered, 5 minutes.
Fluff couscous with a fork and stir in mint, lemon juice, olive oil, and salt and pepper to taste.
Maple Pecan Butter


Ingredients:
unsalted butter, shallots, pecans, maple syrup, fresh thyme, salt

Directions:
Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
Fold all ingredients together and chill.
When almost firm, place flavored butter onto wax paper and roll into a log.
Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen].
Let butter soften before using for best flavor.
Bread Machine White Bread


Ingredients:
all-purpose flour, salt, white sugar, shortening, butter, water, instant yeast

Directions:
Place all ingredients in the Bread Machine Bowl except yeast, which you place in the yeast hopper.
Press start and walk away until it beeps, which will be 4 hours.
Crusty Buttermilk Bread


Ingredients:
buttermilk, warm water, margarine, white sugar, baking soda, active dry yeast, salt, all-purpose flour, bread flour

Directions:
Proof yeast in the warm water.
Place margarine and buttermilk in a small saucepan and heat until margarine is melted, or microwave until melted. Cool to luke warm.
Place sugar, salt, baking soda, buttermilk mixture and yeast in large mixing bowl.
Add flour a little at a time, mixing until not sticky.
Turn onto a lightly floured surface sprinkle some flour on top of the dough; knead for several minutes, the more you knead, the more it will rise!
Place in a greased bowl, and turn once. Cover with a cloth and allow to rise in a warm place until double in size, around an hour to and hour and a half.
Punch down the dough and place in a loaf pan that has been sprayed with cooking spray and floured. Spray the top with cooking spray, and allow to rise 40 minutes.
Bake in a pre-heated 375°F oven for 10 minutes, then turn around and do it for 10 more. Turn down heat to 350°F and bake for about 7-12 minutes more. The loaf is done when evenly browned and hollow sounding when thumped.