xiaoxl/recipe_data huggingface dataset:
Chef Joey's Coconut Curry Tempeh


Ingredients:
coconut oil, green onions, garlic clove, button mushrooms, red bell pepper, yellow bell pepper, orange bell pepper, sea salt, ground black pepper, tempeh, coconut milk, lime

Directions:
Heat the coconut oil in a skillet.
Saute the green onions and garlic on medium heat being careful not to burn them.  Just cook until they are starting to get soft.  About 4 minutes.
Add the mushrooms, saute for another 4 minutes.
Add the bell peppers, spinach, salt and pepper.  Saute for another 7 minutes or until the bell pepper is soft.
Carefully put the seasoned curry tempeh into the saute pan and sir gently for a few minutes.
Add the lime juice and the can of coconut milk.
Saute until this reduces by about 1/2.  About 10 minutes.
Taste, make sure the seasons are to your liking.
Serve over rice or your favourite grain.
Bon Appetit!
Kinda Like California Pizza Kitchen Chinese Chicken Salad


Ingredients:
hoisin sauce, peanut butter, brown sugar, ginger, rice vinegar, sesame seeds, napa cabbage, romaine lettuce, cilantro, carrots, peanuts, scallion

Directions:
In a small bowl, combine dressing ingredients, whisk and set aside.
In a really large salad bowl, combine cabbage, lettuce, cilantro and green onions and toss gently.
Sprinkle in the sesame seeds and peanuts.
Add the chicken.
Pour in the dressing and toss.
Enjoy!
Heredia Hash - Kids' Favorite Breakfast!


Ingredients:
water, white rice, butter, eggs, cheese

Directions:
1]	In a small sauce pan, heat the water to a boil on high heat and add the rice and oil.
2]	Cover, bring back to a full boil and lower heat to simmer.
3]	Cook rice for 20 minutes, remove from heat and fluff with a fork.
4]	In a non-stick frying pan, melt the butter under medium heat and add the sliced hot dogs.  Stir until the slices begin to brown a bit.
5]	Push the hot dog slices to one side of the pan.  Break the eggs and put them into the free space in the frying pan.  Let the eggs cook for about 1 minute and then use a spatula to break the yolks and stir them a little.  As the eggs cook stir them occasionally so that you end up with scrambled eggs.
6]	Once the eggs are done, stir in the white rice.
7]	Portion the mixture onto plates and put a slice of cheese on top of each portion (optional].  The heat from the hash will melt the cheese!
Substitutions:  This hash is great because you can use any other leftover meat that you may have or replace the hot dogs with any kind of sausage your kids like.  I have used chunked roast beef, pork, chicken, even leftover meatloaf.  Experiment and enjoy!
Butterscotch Crumb Muffins


Ingredients:
flour, brown sugar, butter flavor shortening, baking powder, baking soda, cinnamon, nutmeg, salt, buttermilk, eggs

Directions:
Preheat oven to 350 degrees F and position oven rack in center of the oven.  Line muffin tins with papers.
In a large bowl, combine flour and brown sugar until no lumps remain.
Add shortening and cut in until the mix resembles coarse crumbs.
Reserve 1/2 cup of the flour/sugar/shortening mix and set aside to use as the crumb topping.
To the remaining flour/sugar mix, add baking powder, baking soda, cinnamon, nutmeg, and salt.  Using a fork, combine well.
Add buttermilk and beaten eggs.
Using a large spoon, mix just until flour is moistened, it will be lumpy.
Fold in butterscotch chips.
Fill muffin cups 3/4 full. Sprinkle tops with about 1 teaspoon of reserved crumb topping mixture and gently tamp down into batter.
Bake 25 to 30 minutes or until they test done with a toothpick.
Baked Green Beans with Feta Cheese


Ingredients:
fresh green beans, garlic, olive oil, salt, black pepper, tomatoes, feta cheese, fresh basil, fresh oregano

Directions:
Preheat oven to 400F degrees.
In a medium bowl, combine beans, onion, garlic, oil, salt and pepper.
Place mixture in an ungreased 13x9-inch baking pan and top with tomatoes, feta cheese, basil and oregano.
Bake, uncovered, for 30 minutes or until tender.
Baked Schnitzels


Ingredients:
flour, sea salt, black pepper, parmesan cheese, lemon, fresh thyme leaves, dried thyme, eggs, Dijon mustard

Directions:
Flatten pork schnitzels using a rolling pin or meat mallet to an even thickness (the more tender, the more better].
Combine flour and salt and pepper on one plate. On another plate mix breadcrumbs, lemon zest, parmesan and thyme.
In a bowl scramble the eggs with the mustard.
In assembly line fashion, dredge the schnitzels in the flour first, shake off any excess. Move on to the eggs and then the breadcrumbs. Place on a baking sheet lined with parchment paper or silicon sheet. Bake in an oven at 220°C for about 15-25 minutes.
Serve with lemon slices.
100 Year-Old Pie Crust (Pastry Dough)


Ingredients:
all-purpose flour, vegetable shortening, white sugar, salt, egg, cold water

Directions:
In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
I have also used a food processor and a dough blade on pulse for each step.
Cover tightly with plastic and chill until ready to roll out.
Broccoli Cranberry Salad
Category: salad
By lovecakes

Fresh broccoli tossed with dried cranberries combined with bacon. Great for family gatherings.

Ingredients:
6 strips bacon
1 cup mayonnaise
¼ cup white sugar
2 tablespoons red wine vinegar
3 heads broccoli, finely chopped
½ cup chopped red onion
⅓ cup salted sunflower kernels, toasted
¼ cup dried cranberries

Directions:
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad. Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 314.3
Fat: 25.2 g
Saturated fat: 4.3 g
Carbohydrates: 19 g
Sugars: 11.3 g
Dietary fiber: 3.3 g
Protein: 6.1 g
Cholesterol: 18.1 mg
Sodium: 355.4 mg
Potato & Zucchini Curry


Ingredients:
zucchini, baking potatoes, turmeric, garlic paste, ginger powder, curry powder, tomatoes, sugar, salt, pepper, water

Directions:
Combine cubed zucchini, cubed potatoes, turmeric and garlic salt, and set aside for 5-10 minutes.
Heat oil in a large heavy skillet, and sauté zucchini and potatoes mixture on medium-high heat for approximately 5-6 minutes, allowing them to become slightly golden.
Remove potatoes with a slotted spoon, allowing oil to drain off and place in another dish for later use.
Turn your heat down to a low heat and add the garlic paste, ginger powder, and curry powder, and allow to sauté for approximately 2-3 minutes.
Add chopped tomatoes, sugar, salt, pepper, and water, and then turn the heat up to around medium high.
Add the zucchini and potatoes mixture and allow to cook until the potatoes are tender but not mushy!
Serve with chappatis!
If you feel that you've made it too thick, you can always add a tiny bit of water to thin it out a little.
If you find that adding a little water makes it too bland, you can always add some curry powder and some salt and pepper and heat for a few minutes.
You will just need to taste test for your preferred flavor and thickness-- ENJOY!
Piri Piri Dressing


Ingredients:
red chilies, garlic cloves, lemon, salt, extra virgin olive oil

Directions:
Place the chillies, garlic, lemon juice, salt and olive oil in a food processor., Process until thoroughly blended., Serve as a dipping sauce.
Improved Delicious Stuffed Red Bells


Ingredients:
red bell peppers, ground beef, yellow onion, shallots, garlic cloves, long grain rice, water, kosher salt, white pepper, pepper, cayenne pepper, cheddar cheese, parmesan-romano cheese mix, mozzarella cheese

Directions:
Directions.
Cut tops from peppers & reserve, remove stems, membranes & seeds; plant seeds + waste in your garden, membranes & stems make good mulch & you'll have delicious home grown peppers next year.
Chop the tops & set aside.
Cook the cored peppers, uncovered in boiling water for 10-15 minutes then remove & place immediately in ice water, this will make it easier to peel them.  Peel peppers, place in greased caserole (I use Pam] and sprinkle insides lightly with salt.  You don't have to but we prefer them peeled as they're easier to cut with a fork later & have a lovely texture.
In a skillet cook ground beef, onion, shallots, garlic and chopped pepper tops until meat is browned and vegetables are tender.
Drain off excess fat if you've a mind to, to take it one step further you can cook the beef separately, rinse and then add veggies, this will cut some of the fat. Add uncooked rice, water, salt, Dale's and pepper.
Bring to a boil, reduce heat. Cover and simmer about 20 minutes or until rice is tender.
Stir in cheddar until well blended. Stuff peppers with meat mixture. Place in a casserole  dish & top with parmesan (or mozzarella].
Bake, uncovered in a 350 degree oven for 30 minutes.  The original recipe called for them to be covered but we like the mix to be crispy on top so I cook uncovered.
HINTS:  I/ve omitted tomatoes as they give me heartburn if you like a tomato based sauce then by all means, add a can, it's still delicious!  We made it with the mozzarella last night and it ROCKED!
Apple Walnut Muffins  Low Fat & Low Sugar Version


Ingredients:
all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, rolled oats, Splenda granular, walnuts, egg, low-fat buttermilk, apple butter, Sugar Free Crock Pot Apple Butter, light olive oil, cooking apple, brown sugar, walnuts, rolled oats

Directions:
Heat oven to 400ºF.  Grease 12 muffin tin cups or line with cupcake papers.
In a large bowl, whisk together the flours, baking powder & soda, salt, cinnamon, oats, Splenda and walnuts.
Thoroughly mix the egg, buttermilk, apple butter, oil & grated apple.  Pour into dry ingredients and stir gently just till mixed.  A few lumps are OK; overmixing will make the muffins tough.
Divide the batter among the prepared muffin cups.  Combine topping ingredients & scatter over muffin tops.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  (They don't rise very much; that's okay.].
Remove from oven & cool on a rack (if you're  "muffin tipper", now's the time to do it ;-] for 10 minutes.  Remove from pan & finish cooling on rack.
Cinnamon-Roasted Pecans and Almonds
Category: appetizers-and-snacks
By PChefHersh

This is by far my favorite fall and winter treat to have available, and makes an incredible food gift to anyone without an allergy--for the holidays or any occasion! Store cooled nuts in airtight containers for up to 2 weeks.

Ingredients:
2 large egg whites, at room temperature
1 pinch salt
1 cup white sugar
1 ½ cups pecan halves
1 ½ cups whole almonds
4 teaspoons ground cinnamon
⅓ cup unsalted butter, melted

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Beat egg whites with salt in a bowl until frothy; add sugar gradually, beating to stiff peaks. Gently fold in pecans, almonds, and cinnamon. Pour mixture onto a 15 1/2 x 10 1/2-inch jelly roll pan, drizzle melted butter over top, and toss to coat. Bake in the preheated oven, tossing every 10 minutes, until nuts are crisp, about 40 minutes. Serve warm or at room temperature.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 16 servings

Calories: 239.7
Fat: 18.6 g
Saturated fat: 3.6 g
Carbohydrates: 17.2 g
Sugars: 13.6 g
Dietary fiber: 2.9 g
Protein: 4.4 g
Cholesterol: 10.2 mg
Sodium: 17.2 mg
Grilled Baba Ganoush
Category: appetizers-and-snacks
By Soup Loving Nicole

Grilling the eggplant gives this recipe a hint of smokiness that adds to the flavor. Serve with pita chips and mixed veggies if desired.

Ingredients:
2 large eggplant
3 tablespoons tahini
3 tablespoons lemon juice
3 cloves garlic, minced
2 teaspoons salt
¾ teaspoon smoked paprika
½ teaspoon cumin
3 tablespoons chopped fresh parsley
¼ cup extra virgin olive oil

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking. Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes. Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels. Place eggplant in a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin. Pulse until smooth. Add parsley and olive oil and pulse until oil is incorporated.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 189.4
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 16 g
Sugars: 5.6 g
Dietary fiber: 8.6 g
Protein: 3.8 g
Sodium: 790.1 mg
Pepin's Penne, Ham and Vegetable Gratin


Ingredients:
penne, ham, corn, zucchini, cheese, unsalted butter, flour, milk, heavy cream, parmesan cheese

Directions:
Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm]. Drain and cool under cold water.
Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
Make the White Sauce:
Melt butter in saucepan, add the flour, and whisk it together until smooth.
Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
Sprinkle Parmesan cheese on top.
Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes].
Serve immediately.
NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it's a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
SECOND NOTE: Don't let this sit in the oven after it's finished or it will become gooey.
Russian Kulich
Category: bread
By tatjanasok

A tall, sweet bread with sugar glaze on top is a traditional Easter treat in Russia.

Ingredients:
1 ½ (.25 ounce) packages active dry yeast
¾ cup granulated sugar, divided
1 cup warm milk
4 cups all-purpose flour, divided
3  large whole eggs, separated
2  egg yolks
½ tablespoon brandy
½ teaspoon salt
10 tablespoons butter, melted and cooled
½ cup slivered blanched almonds, coarsely ground
¼ cup raisins
1 tablespoon water
¾ cup confectioners' sugar
1 tablespoon lemon juice

Directions:
Stir together yeast, 1/4 teaspoon sugar, and warm milk in a large bowl and let stand until foamy, about 10 minutes. Stir in 1 1/2 cups flour and cover bowl tightly with plastic wrap. Let stand in a warm place until doubled, about 1 hour. Beat 4 yolks with remaining sugar in a bowl with an electric mixer at TK speed until mixture is thick and pale, 2 to 3 minutes. Beat in brandy and salt. Stir yeast dough to deflate. Add yolk mixture and butter and stir until well blended. Beat 3 egg whites in a bowl with cleaned beaters until they hold soft peaks. Fold whites into batter, then stir in remaining 2 1/2 cups flour. Cover bowl and let rise in a warm place until doubled, about 1 hour 10 minutes. Stir dough to deflate, then stir in almonds and raisins. Butter 4 clean (10 1/2-ounce) coffee cans. Line bottom of each with a round of parchment or wax paper. Dust insides with flour, knocking out excess. Divide dough evenly among cans. Let dough rise in cans, covered with a towel, until about 1/2 inch from rim, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Whisk together remaining yolk and water, and lightly brush over tops of dough. Bake loaves in cans until tops are golden brown, 35 to 40 minutes. Turn loaves out onto a rack, turn right side up, and let cool completely, about 1 1/2 hours. Sift powdered sugar into a bowl, then stir in lemon juice. Spread glaze over tops of loaves, letting it drip down the sides. Let loaves stand until icing is set, about 15 minutes.

Prep time: 50 mins
Cook time: 35 mins
Total time: 4 hrs 45 mins
Yields: 4 loaves

Calories: 586.6
Fat: 21.9 g
Saturated fat: 10.8 g
Carbohydrates: 85.4 g
Sugars: 34.9 g
Dietary fiber: 2.8 g
Protein: 12.4 g
Cholesterol: 153.2 mg
Sodium: 288.6 mg
Blue Cheese Salad Dressing


Ingredients:
mayonnaise, sour cream, cider vinegar, white wine vinegar, fresh parsley, garlic, mustard powder, salt, pepper, blue cheese

Directions:
Place first eight ingredients in a blender., Cover and process until smooth., Pour into container., Stir in Blue Cheese., Refrigerate.
Chewy Chocolate Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt

Directions:
Preheat the oven to 350°F.
In a large bowl, cream the butter and sugars until light and fluffy.
Add in the eggs and the vanilla extract.
In a separate bowl, sift the flour, cocoa, baking soda and salt and stir using a fork or wisk to blend.
Gradually mix the flour mixture into the creamed mixture.  Once combined, stir in the chocolate chips.
Using a small scoop, drop the cookie dough onto ungreased cookie sheets.  Bake approximately 8 minutes.  Cookies will be soft but will harden once cooled.
Let cool for a few minutes to harden, then remove to a wire rack to completely cool.
Rosemary Roasted Sweet Potatoes


Ingredients:
sweet potatoes, butter, light brown sugar, fresh rosemary, kosher salt, fresh rosemary

Directions:
Peel potatoes and cut into 8 wedges.
Stir together melted butter, brown sugar, chopped rosemary, and orange rind, until sugar dissolves.
Pour mixture into a plastic ziplock bag and add potatoes.
Seal bag and work mixture over potatoes, coating them thoroughly.
Place potatoes on an oiled baking sheet and bake at 400F for 35-40 minutes or until potatoes are fork-tender and golden brown, turning potatoes once or twice during cooking.
Parmesan Beef Stuffed Bell Peppers


Ingredients:
ground pork, egg, parmesan cheese, romano cheese, garlic, seasoning salt, black pepper, half-and-half, fresh parsley, ketchup, green pepper, onion, green peppers, ketchup, water

Directions:
Preheat oven to 350 degrees F.
Combine first 14 ingredients(ground beef-onion] in large bowl.
Stuff meat mixture into green pepper halves; mounding to use all.
Top with 1 tablespoons ketchup per pepper.
Place peppers in baking dish.
Combine sauce mixture in small bowl and pour around peppers.
Cover with foil and bake for about 30 minutes until meat is completely cooked.
Uncover; spoon sauce over peppers, if desired, and bake an additional 5-8 minutes.
Three Bean Hotdish


Ingredients:
ground beef, bacon, onion, light brown sugar, ketchup, vinegar, dry mustard, kidney beans, butter beans

Directions:
Melt shortening in a large fry pan.
Brown ground beef, bacon & onion together.
Season to taste with Lawry's Season Salt & Black Pepper.
Drain & discard fat.
Stir in the brown sugar, ketchup, vinegar & dry mustard.
Cover & simmer on med. low for 20 minutes, stirring occasionally.
Drain the kidney beans & butter beans. DO NOT drain the baked beans!
Stir the ground beef mixture & all the beans together & place into a 2-3 quart casserole dish & bake uncovered for 40 minutes at 350°.
NOTE: You can place all ingredients into a 4 quart crock pot & simmer for several hours on low instead of baking in oven.
Cherry Mousse


Ingredients:
sweet cherries, confectioners' sugar, heavy cream

Directions:
Set aside 6 whole cherries, with stems if still attached.
Pit the remaining cherries.
Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
Puree until coarsely chopped.
Whip the cream with the remaining confectioner's sugar until medium peaks form.
Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
Top with reserved cherries and serve immediately.
The longer the mousse sits the darker the color.
Instant Pot® Swiss Steak
Category: main-dish
By Bren

Bottom round steak and a few kitchen staples is comfort food. When the leaves start to fall and the temperatures drop it's time for something hearty. I've used bottom round but any tough, lean cut of beef will work. Serve over noodles or rice to soak up all of that great sauce.

Ingredients:
1 ½ pounds bottom round steak, 1 inch thick and trimmed of fat
salt and freshly ground black pepper to taste
¼ cup all-purpose flour
2 tablespoons avocado oil, divided, or as needed
1 medium onion, chopped
½ cup carrot, chopped
½ cup chopped celery
1  green bell pepper, chopped  (Optional)
2 cloves garlic, finely chopped
¼ cup Merlot wine
2 ¾ cups canned chopped Italian-style tomatoes in juice
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon oregano
1 teaspoon paprika

Directions:
Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and pepper. Place flour into a shallow bowl. Dredge steak pieces in flour, shaking off excess. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon avocado oil. Brown the steak in batches, so you don't crowd the pot, 2 minutes per side. Transfer browned meat to a warm plate and set aside. Add 1 tablespoon of avocado oil to the pot and cook onion, carrot, celery, and bell pepper until onions are soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Deglaze the pot with Merlot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into the tomato mixture. Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Allow pressure to release naturally according to manufacturer's instructions for 5 minutes. Carefully open the valve to release the remaining pressure, about 5 minutes more. Unlock and remove the lid.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 337
Fat: 13.9 g
Saturated fat: 3.2 g
Carbohydrates: 19.7 g
Sugars: 7.6 g
Dietary fiber: 3.6 g
Protein: 28.1 g
Cholesterol: 73.5 mg
Sodium: 982 mg
Onion Teriyaki Burgers


Ingredients:
ground beef, cheddar cheese

Directions:
Preheat a grill for high heat.
In a medium bowl, mix together the ground beef, teriyaki marinade and French-fried onions.
Form the mixture into 4 patties
Lightly oil the grilling surface, and place patties on the preheated grill.
Grill for 4 to 5 minutes per side, or until well done (or desired doneness].
Top with cheese, and serve on hamburger buns.
Capellini With Veal and Tomatoes


Ingredients:
bacon, onion, flour, garlic cloves, extra virgin olive oil, salt, dried oregano, dried thyme, tomatoes, ripe olives, prosciutto, fresh parsley

Directions:
Cook pasta according to package directions; drain. Set aside and keep warm.
Cook the bacon in a large skillet over medium heat until it is transparent.  Add the onion, and cook, stirring constantly, until the bacon is crisp and the onion is tender.  Sprinkle the veal with the flour; add the veal to the skillet and cook, stirring constantly, until the veal is lightly browned.
Stir in the wine and the next 5 ingredients.  Bring to a boil; cover, reduce heat, and simmer for 10 minutes, or until veal is almost tender.
Add the tomatoes and olives; cover and simmer 5 to 7 minutes or until thoroughly heated.  Add the prosciutto; cover and let stand for 2 minutes.
Serve the veal mixture over the reserved pasta; sprinkle with parsley.