xiaoxl/recipe_data huggingface dataset:
Spaghetti Sauce Like Mama Used to Make


Ingredients:
ground beef, ground pork, onion, green pepper, white mushroom, garlic cloves, dried oregano, salt, dried basil, dried thyme, bay leaf, diced tomatoes, crushed tomatoes, tomato paste, fresh ground pepper, parmesan cheese

Directions:
In a large dutch oven, over medium heat, cook the beef and pork removing from the pot when cooked through.
Leaving about 1-2 Tbsp of fat in the pot add the chopped onion, green pepper and mushrooms. Sauté for 5 minutes to soften.
Blend in the minced garlic and sauté that for 30 seconds.
Add the oregano, salt, basil, thyme and bay leaf. Blend in well and cook that for another minute.
Add back the meat along with the remaining cans of diced tomato/sauce/paste.
Bring the sauce to a boil and then reduce heat to a simmer. Taste for salt and herbs, grind a teaspoon or so of pepper into the pot.
Simmer uncovered for at least 2 hours.
Serve over hot spaghetti garnished with Parmesan and chili flakes.
Carrot Pudding


Ingredients:
carrots, unsalted butter, sugar, cashew nuts, raisins, cardamom powder

Directions:
wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
take a wok or pan, put in the butter and melt it.
as the butter melts, put in the grated carrot.
Just fry it for 5 minutes.
Pour all the milk into the pan.
let it cook over medium heat.
keep stirring it frequently.
after about 45 minutes it will get thickened into thick consistency, like a paste.
You can keep the measure of consistency according to your like.
If you make it more thick cook for some more time.
After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
Switch off the gas.
In another pan roast the raisins and cashew in a little butter.
mix the raisins and cashews into the pudding.
Allow it to cool.
when it comes to the room temperature mix in the cardamum powder.
serve cool.
Pumpkin Oatmeal Muffins


Ingredients:
rolled oats, soymilk, canned pumpkin, ground flax seeds, canola oil, sugar, whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger

Directions:
Combine oats and soymilk and let stand for 5 minutes (until the oats have absorbed most of the liquid].
Blend in the pumpkin, flax meal, oil and sugar.
In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and ginger.
Add the flour mix to the pumpkin mix and stir until combined.
Add any mix-ins (1/2 cup walnuts, 1/2 cup chocolate chips].
Bake for 20-25 minutes at 350 degrees, until a toothpick inserted into the middle comes out nearly clean.
Banana Nut Muffins


Ingredients:
butter, sugar, eggs, bananas, applesauce, vanilla, unbleached white flour, whole wheat flour, baking soda, cinnamon, nutmeg, salt, walnuts

Directions:
Cream butter.
Add applesauce and sugar, blend until creamy.
Mix in eggs, vanilla and bananas, mix well.
Slowly mix in flour sifted with soda, salt, cinnamon and nutmeg.
Stir in nuts.
Pour into muffin cups and bake at 305 deg approximately 30 minutes or until a toothpick comes out clean.
Easy Garlic Rosemary Bread for the Bread Machine


Ingredients:
rosemary, garlic

Directions:
Follow directions for the bread mix- only add the garlic to the water so the oil doesn't touch the yeast.
Add rosemary and cook according to directions.
Chive and Onion Yogurt and Cream Cheese Spread
Category: appetizers-and-snacks
By Tiga

A delicious, homemade version of the new yogurt and cream cheese spreads in the grocery store. If Greek yogurt is not available, hang your yogurt in a cheesecloth over the sink to drain overnight.

Ingredients:
5  green onions, chopped
3 tablespoons chopped fresh chives
2 teaspoons dried chives
½ teaspoon onion powder
1 (12 ounce) container whipped cream cheese
¾ cup Greek-style yogurt

Directions:
In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 74.1
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 1.8 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 22.1 mg
Sodium: 96.9 mg
Herb Batter Bread


Ingredients:
flour, sugar, salt, basil, oregano, thyme, active dry yeast, milk, water, butter, margarine

Directions:
Put the milk, water and butter (or margarine] in a small saucepan over low heat to warm.
Butter or margarine does NOT need to melt.
In a large bowl, combine 1 cup flour, the sugar, salt, basil, oregano, thyme and dry yeast.
Stir dry ingredients to mix well.
Add warm liquid ingredients and beat until well blended.
Add flour, 1/2 to 1 cup at a time, and continue beating until well blended.
Cover bowl with a towel and set in a warm place to rise for about 40 minutes, or until doubled.
Grease a 9 x 3 x 5 inch loaf pan with butter or margarine.
Stir batter down and beat for about one minute, then pour into the loaf pan.
Let rise, uncovered, for about 30 minutes, or until doubled.
Bake at 375 degrees for 40 to 50 minutes.
When done, remove from pan, cool and slice to serve.
Cream of Carrot Soup


Ingredients:
butter, onion, ginger, curry powder, carrots, half-and-half cream, milk, black pepper, salt

Directions:
Heat butter and 1/4 cup of stock in a large soup pot over medium-low heat, until butter is melted.
Add onions, ginger, and curry powder and cover.
Cook, stirring occasionally, until onions are softened but not browned.
Add remaining stock, orange juice, and carrots.
Bring to a boil.
Reduce heat and simmer, covered, for 15 minutes (or until carrots are tender].
Puree soup.
Return to pot, add cream or milk, black pepper, and season with salt to taste.
Simmer until warmed through and serve.
Pumpkin Shortbreads


Ingredients:
shortening, vegan margarine, icing sugar, vanilla, maple syrup, pumpkin pie spice, sea salt, pumpkin puree, dates

Directions:
Beat the shortening and margarine until creamy.
Sift in the icing sugar, and add vanilla and maple syrup. Beat until fluffy.
Add the flour, spice and salt and beat inches.
Beat in pumpkin  until a very sticky dough is formed.
Fold in the cranberries.
Wrap in plastic and refrigerate 1 hour.
Preheat oven to 350F and line sheets with parchment or silicone.
For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log. Wrap in plastic wrap and freeze 2 hours. Using a sharp serrated knife, slice into ¼”- thick discs.
For hand-formed (recommended for cookies with additions]: scoop 1 ½-tbsp sized balls of dough and flatten between your palms to ¼” thick.
For both: bake 18-20 minutes. Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.
Hot Buttered Rum Muffins


Ingredients:
butter, margarine, sugar, eggs, all-purpose flour, baking powder, salt, ground cloves, ground nutmeg, milk, rum, sugar

Directions:
Beat butter at medium speed with an electric mixer until creamy.
Add 1/2 cup sugar, beating well.
Add eggs, one at a time, beating just until blended after each addition.
Combine flour and next 4 ingredients.
Combine milk and 3 tablespoons rum.
Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
Beat at low speed until blended after each addition.
Spoon into greased muffin pans, filling 3/4 full.
Bake at 375 degrees for 20-25 minutes or until golden.
Remove from pans immediately; place on wire racks.
Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves.
Brush over warm muffins.
Salsa With a Twist


Ingredients:
red bell pepper, canned black beans, mango chutney, Major Grey chutney, whole kernel corn, green onions, fresh cilantro, green chili, ground coriander, tortilla chips

Directions:
Combine bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in medium bowl; mix well.
Cover; refrigerate for 2 hours.
Let stand at room temperature for 30 minutes before serving.
Serve with chips or crackers.
Flavored Vodka


Ingredients:
vodka, grapefruit, mandarin oranges, tangerines, lemons, lime, peppercorns, anise seed, fresh ginger

Directions:
Rinse and dry fruit. Remove the zest (the colored part of the skin, not the white pith underneath] using a vegetable peeler. Add zest to vodka and let steep at room temperature for at least 3 days while inverting once or twice a day to mix flavors.
Citrus Vodka- Grapefruit/Orange/Mandarin/Tangerine/Lime/Lemon Vodka *** Soak zest (the peel with the white removed] for three hours. Remove peel and chill. You can also add a small amount of grated peel for texture and a drop or two of food coloring.
Pepper Vodka *** Add 2 tbs crushed peppercorns to the vodka. Let stand overnight. Strain through cheesecloth and chill. Again, you may want to leave some of the pepper in the bottle for effect.
Anise Vodka *** Add 1 tsp anise seeds to the vodka. Let stand 2 hours. Strain through cheesecloth and chill.
Fresh Ginger Vodka *** Peel a (1 inch] square piece of fresh ginger. Cut 8 thin slices and then cut them in half. Add them to the vodka and steep from 5 to 10 days. Strain if desired.
NOTE: In the case of simply flavoring the vodka rather than exposing it to heat, you may want to use a more expensive vodka since these are made for sipping slowly and require a smoother alcohol base.
Sunomono Salad


Ingredients:
sugar, soy sauce, harusame noodles, English cucumber, cherry tomatoes, grape tomatoes, iceberg lettuce leaves, romaine lettuce leaves, shrimp

Directions:
Dresssing:
Combine all ingredients together in a thick bottomed pot and bring up to temperature in order to melt sugar just bellow boiling point. DO NOT BOIL or recipe will become too salty. Sauce should be cooled completely or refrigerated before serving.
Noodles:
Add noodles to boiling water and cook for 2-4 minutes and do not over cook. Noodles should be firm and strong, not falling apart. Rinse immediately under cold water, repeatedly puling noodles apart with fingers. Leave noodles in cold water while preparing garnishes and other ingredients.
Garnish:
Vegetables should be sliced thinly and shrimp should be rinsed thoroughly.  Bowls and chop sticks will be needed for presentation.
Edamame Dip (Edamole)
Category: appetizers-and-snacks
By HealthyFoodLover

This dip tastes like guacamole but made with edamame which has more protein and fiber. Serve it just like guacamole with raw veggies, tortilla chips, or pita bread.

Ingredients:
2 cloves garlic
1  chipotle pepper in adobo sauce
2 tablespoons olive oil
1 teaspoon hot pepper sauce, or to taste
½ teaspoon cumin
1 cup frozen shelled edamame (green soybeans), thawed
1 tablespoon water, or as needed  (Optional)
salt and pepper to taste

Directions:
Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 64.7
Fat: 6.9 g
Saturated fat: 0.9 g
Carbohydrates: 0.9 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 47.5 mg
Strawberry and Mandarin Salad
Category: salad
By Jenn

This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.

Ingredients:
½ cup sliced almonds
3 tablespoons white sugar
⅓ cup vegetable oil
3 tablespoons apple cider vinegar
hot sauce
2 ½ tablespoons white sugar
1 teaspoon salt
1 dash ground black pepper
1 (12 ounce) bag spring mix lettuce
1 (11 ounce) can mandarin oranges, drained
1 cup sliced fresh strawberries
1 cup chopped celery
½ cup chopped red onion
2 teaspoons chopped fresh parsley

Directions:
Heat a heavy-bottomed pan over medium heat. Stir the almonds and 3 tablespoons sugar together in the skillet; cook until the sugar has melted and coats the almonds; 15 to 20 minutes. Set aside. Whisk the vegetable oil, vinegar, hot sauce, 2 1/2 tablespoons sugar, salt, and pepper together in a bowl. Toss the spring mix, oranges, strawberries, celery, onion, and parsley together in a large mixing bowl; drizzle the vegetable oil mixture over the lettuce mixture and stir gently to coat. Sprinkle the toasted almonds over the salad to serve.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 8 servings

Calories: 185.4
Fat: 12.4 g
Saturated fat: 1.5 g
Carbohydrates: 17.7 g
Sugars: 14.1 g
Dietary fiber: 2.6 g
Protein: 2.5 g
Sodium: 319.8 mg
Pickled Garlic


Ingredients:
garlic, white wine vinegar, salt

Directions:
Peel and cut garlic cloves in half.
Heat the vinegar to until boiling.
Add the garlic, salt and herbs and boil for 5minutes.  Keep a lid on the pan to prevent too much evaporation.
Allow to cool.  Store in a container, top with some additional vinegar if necessary to cover the garlic cloves.
Store in fridge for 2 weeks before eating.
Chicken Chop Suey
Category: world-cuisine
By PICCADILLIAN

Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.

Ingredients:
1 teaspoon olive oil, divided
4  boneless, skinless chicken thighs, cut into small pieces
1 large green bell pepper, cut into strips
1 large onion, sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy, thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

Directions:
Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet. Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot. Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes. Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 221.9
Fat: 9.7 g
Saturated fat: 2.5 g
Carbohydrates: 11.9 g
Sugars: 5.8 g
Dietary fiber: 3.2 g
Protein: 22 g
Cholesterol: 70.5 mg
Sodium: 932.3 mg
Mediterranean Chicken Kabobs IN THE OVEN!


Ingredients:
dark chicken meat, lemon juice, olive oil, cumin, bell pepper

Directions:
Combine all ingredients besides the chicken in a mixing bowl. Whisk together.
After the chicken is trimmed place the chicken in the bowl of mixed ingredients.
Mix the marinade over the chicken until well coated.
Leave chicken in the mixing bowl. Cover with saran wrap and let marinade for about 1-2 hours. ~Meanwhile soak your skewers in cold water for 30 minutes.
Pre heat your oven to 425.
Place foil on a baking sheet.
Start skewing your chicken pieces and bell pepper pieces, in whichever order you like and place on the baking sheet.
Leave in the oven for about 35-40 minutes on a middle shelf. If you like you can pour more of the marinade over the skewers about 5 minutes before they are fully cooked.
NOTE: It is best to cut the chicken with kitchen shears I find it so much easier than using a knife (which is what I tried using the first time I made these. Took forever. Trust me shears are the WAY TO GO].
*please remember all my recipes are made using a gas stove top and oven. So cooking times may vary.
Garlic Lovers White Bean Soup


Ingredients:
great northern beans, baking soda, hot water, instant chicken bouillon granules, dried rosemary, dried thyme, bay leaf, garlic cloves, onions, shallot, carrots, celery, fresh parsley, lean ham

Directions:
Soaked bean adding 1 tsp Baking Soda 8 hours or overnight.
Drain and rinse.
Place beans, water, chicken broth powder, rosemary, thyme and bay leaf in a a slow cooker.
Cook on High for 1 hour.
Meanwhile, place garlic cloves in foil; roast at 350F for 30 minutes.
Let cool and set aside.
Add onions, carrots and celery to bean mixture, Leave on High another hour.
Add ham cubes.
Reduce to Low and cook app 4 hours.
Remove about 1 cup of the soup from the pot and place in a bowl.
Break the roasted garlic cloves into pieces with your fingers and press out the cooked garlic and stir into the bowl with the soup.
With hand mixer or blender, carefully puree mixture until still slightly chunky. Stir it back into the pot.
Let it cook another 1/2 hour to blend the flavours.
Remove bay leaf.
Stir in parlsey.
The taste will surprise you!
Cooking  time does not include the bean soaking time.
Tip:After reading Charmie's review start with 10 cups of water and add some more if needed.
Broccoli and Carrot Stir Fry
Category: world-cuisine
By Chelsea

A simple and healthy side dish that will go well with any meal. It's also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.

Ingredients:
5 ½ cups broccoli florets
1  carrot, thinly sliced
2 teaspoons water
1 teaspoon cornstarch
1 teaspoon chicken bouillon granules, or to taste
salt to taste
2 tablespoons peanut oil

Directions:
Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain. Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain. Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well. Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Yields: 5 cups

Calories: 89.7
Fat: 5.8 g
Saturated fat: 1 g
Carbohydrates: 8.4 g
Sugars: 2.4 g
Dietary fiber: 2.9 g
Protein: 2.9 g
Cholesterol: 0.1 mg
Sodium: 147.3 mg
Smoked Trout Schmear
Category: seafood
By Chef John

This smoked trout schmear is incredibly easy, and very versatile. Obviously, it's great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be its finest expression.

Ingredients:
5 ounces smoked, boneless trout fillets, checked for bones and crumbled
6 ounces cream cheese, room temperature
4 teaspoons fresh squeezed lemon juice
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
2 teaspoons capers, drained
1 teaspoon hot prepared horseradish, or more to taste
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Directions:
Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 214.1
Fat: 17.1 g
Saturated fat: 10 g
Carbohydrates: 1.9 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 13.4 g
Cholesterol: 97.1 mg
Sodium: 211.7 mg
Pistachio and Quinoa Tabbouli (Gluten-Free)


Ingredients:
quinoa, lemon, olive oil, fresh ground black pepper, pistachio nut, parsley, mint leaf, red onion, tomatoes, lebanese cucumber

Directions:
Wash quinoa well and add to a medium saucepan. Cover with 2 cups (500 mls] of water and bring to the boil. Simmer 10 to 15 minutes or until the grains are just tender and translucent and all the water has been absorbed. Remove from heat and rest, covered for 5 minutes. Fluff with a fork.
Meanwhile, whisk together the lemon juice, finely grated zest of the lemon and the oil. Season to taste.
Transfer the warm quinoa to a serving bowl. Add all remaining ingredients and the lemon dressing. Mix well to combine and serve.
Tomato-Basil Sauce


Ingredients:
extra virgin olive oil, garlic cloves, onion, crushed tomatoes, diced tomatoes, fresh basil leaves

Directions:
Put large pot of water on to boil for penne.
Salt boiling water and cook penne to al dente.
Heat a medium pot on stove top over medium low to medium heat.
Add extra-virgin olive oil, garlic and onion for the tomato basil sauce.
Let onions cook with garlic slowly over 15 minutes, be careful not to brown onions.
After 15 minutes, stir in tomatoes and raise heat to warm tomatoes.
Season with salt and pepper.
Stir in basil and wilt it into the sauce.
Remove sauce from heat.
When ready to serve, place sauce in the bottom of a large serving bowl to toss with hot pasta.
Chocolate Chip Cranberry Cheese Bars


Ingredients:
butter, margarine, brown sugar, flour, quick oats, dried sweetened cranberries, light cream cheese, sweetened condensed milk

Directions:
Preheat oven to 350°F
Grease a 13 x 9-inch baking pan.
Beat butter and brown sugar in large mixer bowl until creamy.
Gradually beat in flour, oats and orange peel until crumbly.
Stir in morsels and cranberries; reserve 2 cups mixture.
Press remaining mixture onto bottom of prepared baking pan.
Bake for 15 minutes.
Beat cream cheese in small mixer bowl until smooth.
Gradually beat in sweetened condensed milk.
Pour over hot crust; sprinkle with reserved flour mixture.
Bake for additional 25 to 30 minutes or until center is set.
Cool in pan on wire rack.
Cut into bars.
Starbucks Marble Mocha Macchiato


Ingredients:
"milk"

Directions:
Steam milk until it reaches 145 degrees F.
Pour white chocolate syrup into bottom of a coffee mug, followed by freshly brewed espresso.
Pour in steamed milk.
Top with Hershey's syrup.
Stir.
Enjoy!
Rooz Ma Lahem (Rice With Meat)


Ingredients:
cooked rice, ground lamb, ground turkey, garlic cloves, chickpeas, allspice, cinnamon, seasoning salt, salt, garlic powder, black pepper

Directions:
Set cooked rice aside.
In a pot combine onions,chopped garlic,seasonings and ground meat and brown, try to keep the meat from forming large clumps, you want it taco meat in consistency, so keep stirring often.
Once its almost brown add drained can of chick peas and let meat brown.
When meat is browned drain any remaining fat from pan and add rice and stir until well blended.
Enjoy-- (variation to it can be to substitute chick peas for mixed can of mixed veggies].