xiaoxl/recipe_data huggingface dataset:
Lebanese-Style Red Lentil Soup
Category: soups-stews-and-chili
By Jen Yagoobian Pfister

This is a wonderful soup that sort of resembles split-pea. I serve it garnished with lemon wedges, and sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture.  Have fun with it!

Ingredients:
6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup chopped cilantro
¾ cup fresh lemon juice

Directions:
Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 276.4
Fat: 7 g
Saturated fat: 0.9 g
Carbohydrates: 39.1 g
Sugars: 3 g
Dietary fiber: 9.1 g
Protein: 16.7 g
Cholesterol: 0.6 mg
Sodium: 524.1 mg
Chocolate Almond Toffee


Ingredients:
margarine, granulated sugar, light corn syrup, water, dark chocolate

Directions:
Melt margarine in a heavy 2-quart pan. Add sugar, syrup and water. Cook, stirring often, to hard crack stage, 300 degrees (watch carefully after 280 degrees].
Quickly stir in coarsely chopped almonds.
Spread mixture in well greased 13x9x2 pan. Allow toffee to harden for about 5 minutes. Place chocolate evenly over toffee. After chocolate melts, spread evenly over toffee. Sprinkle finely chopped almonds on top of chocolate.
DO NOT refrigerate. Cool at room temperature.
Chop into pieces with knife and enjoy!
Note - It is important that you do not refrigerate before breaking into small pieces because the toffee will separate from the chocolate (i'm speaking from experience!].
Turkey Taco Salad


Ingredients:
ground turkey, sour cream, salsa, diced tomato, lettuce, cheese

Directions:
Prepare taco mixture according to the directions on the package of taco mix.
For individual servings, take 1/2 C of the taco/meat mixture and add to the remaining ingredients.
Freeze the remaining taco/meat mixture for future use or treat the rest of your family to tacos while you diet.
No-Fat Oatmeal Choco. Chip Cookies! With Style.


Ingredients:
whole wheat flour, baking soda, cream of tartar, salt, unsweetened applesauce, brown sugar, granulated sugar, egg substitute, vanilla extract, rolled oats

Directions:
pre-heat oven to 350 degrees. throw everything but the choco. chips and oatmeal into a bowl and mix it to your hearts desire.
THEN add the choco chips and oatmeal.
drop by spoonfuls (whatever size suits your fancy at the time] onto baking sheet, and pop in the oven for approximately 12 minutes.
take 'em out and eat them gone! with ravenous delight. :].
Best-Ever Dakgangjeong


Ingredients:
chicken breast, buttermilk, garlic cloves, ginger, black pepper, sea salt, cornstarch, canola oil, peanuts, green onion, rice wine, rice vinegar, low sodium soy sauce, honey, brown sugar, garlic cloves, ginger, black pepper

Directions:
Place chicken pieces in a re-sealable plastic bag and pour buttermilk; stir to mix and refrigerate for 3 hours. Drain well and transfer chicken into a bowl. Add garlic, ginger, black pepper, and salt; marinate for 30 minutes, stirring occasionally.
In a heavy bottom pan, pour about 1-inch oil and heat it up until it reaches 350ºF. Meantime, in a large skillet over medium-high heat, combine Shoaxing wine, rice wine vinegar, soy sauce, gochujang, honey, brown sugar, sesame oil, garlic, ginger, and freshly ground black pepper; bring to a boil then reduce to medium-low and simmer for 5 minutes or until the sauce thickens slightly.
Meanwhile, transfer chicken onto a plate and sprinkle corn starch over chicken pieces coating well. Working in batches, drop chicken pieces one at a time and cook for 4 minutes or until golden brown and cooked through. Using a spider strainer, remove chicken pieces and place on a wire rack (otherwise soggy] sitting on a baking sheet lined with paper towel.
Place fried chicken in sauce and quickly toss to coat well. DON’T let them sit too long otherwise they will get soggy and not crispy anymore. Serve them over a bed of rice and garnish with peanuts and green onions.
Minty Whipped Shortbread Cookies


Ingredients:
salted butter, all-purpose flour, icing sugar, white chocolate chips

Directions:
Preheat oven to 325°F and line two large cookie sheets.
In a large bowl, or (preferably] the bowl of a stand mixer, beat together the butter and mint oil (see note] until fully softened.
Add the flour and icing sugar and, starting on low, begin to combine everything. Beat for 8-10 minutes (yes, really], gradually increasing the speed. It will go from crumbly to resembling fluffy buttercream.
In the last minute of beating, add a couple of tablespoons of sprinkles, if using, and the chocolate chips.
Scrape down the bowl and with a small disher or teaspoon, drop balls of dough onto the lined pans, a couple of inches apart. Top with remaining sprinkles, if desired. .
Bake one pan at a time for 12 minutes, or until the bottoms are just brown.
Let the cookies cool on the pan for a few minutes before carefully transferring them to a wire rack.
Store between sheets of wax paper in an airtight container for up to a couple of weeks.
NOTE - Make sure you use peppermint oil for this recipe and not extract. Oil is far more concentrated and will not add moisture (which would be detrimental to the outcome].
Monterey Breakfast Egg Bakes


Ingredients:
ham, raw potatoes, flour tortillas, butter, eggs, salt, black pepper, buttermilk, monterey jack cheese, sharp cheddar cheese, fresh parsley

Directions:
Cooking the potatoes.
Add diced potatoes and 2 Tablespoons cooking oil to a baking dish with cover and microwave 8 minutes.
In large frying pan heat up on medium heat and cook ham for 3-4 minutes to slightly brown, remove and set aside.
Add 2 T oil to large frying pan and add microwaved potatoes and cook at medium heat until browned, about 10-15 minutes.
Cooking the onions and peppers.
In small frying pan add 1 Tablespoon cooking oil and add onion and cook over medium low heat for 3-4 minutes, being careful not to burn the onions, add diced red pepper and cook an additional 3 minutes. Set aside cooked onions and red pepper in small mixing bowl.
Making the Egg Mixture.
In medium size bowl add eggs, buttermilk, cheeses, cooked onions, and cooked red peppers, salt, and dash of black pepper, mix well.
Putting it all together.
Cut flour taco shells in quarters and place three pieces of cut taco shell in each miniature pie pan, with pointed end down, and overlap each so the egg mixture will not leak through, this will make the crust for each miniature breakfast pie. Brush flour tortillas with butter and place in 350 degree preheated oven for 4 minutes.
Remove flour taco crusts from oven and add about ¼ cup egg mixture to each of 4 miniature pie pans, add all of the potatoes dividing between the 4 pie pans, top each with remaining egg mixture, and top each with ¼ of the ham.  Bake 350 degrees for 35- 45 minutes until done, test with toothpick for doneness. Garnish with parsley and serve warm.
Stuffed Zucchini With Cheesy Breadcrumbs


Ingredients:
zucchini, salt, black pepper, olive oil, unsalted butter, onion, canned artichoke heart, fresh thyme, garlic cloves, dry white wine, parmesan cheese, flat leaf parsley, pine nuts, fresh basil, lemon rind

Directions:
Preheat oven to 350 degrees.
Place bread in a food processor, pulse until crumbs form, and set aside.
Cut zucchini in half lengthwise, and scoop pulp out leaving a 1/4 inch thick shell.
Chop pulp.
Place zucchini halves cut side up on a baking sheet, lined with parchment paper, and sprinkle with 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Heat oil and butter in a large skillet over medium heat, and add zucchini pulp, and onion, and saute for 5 minutes.
Add add remaining salt, pepper, artichoke hearts, thyme, and garlic and cook 45 seconds.
Add wine, cook 1 minute.
Combine breadcrumbs, and onion mixture in a large bowl, and stir in cheese and remaining ingredients.
Spoon 1/2 cup breadcrumb mixture into each zucchini shell.
Bake 350 degrees for 45 minutes or until just tender.
Sweet & Smoky BBQ Beef for Sandwiches


Ingredients:
top round roast, yellow onions, barbecue sauce, garlic, beer, brown sugar, salt, pepper, onion powder, garlic powder

Directions:
Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.] Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
When the time is up check tenderness. The meat should pull apart with a fork easily.
Remove the roast from the pan to a plate if  it is done.
The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.
Spiced Sweet Potato Fries


Ingredients:
fennel seed, dried oregano, light brown sugar, pepper, kosher salt, sweet potatoes, olive oil

Directions:
Preheat oven to 450 degrees.  Spray baking sheet with nonstock cooking spray.
Mix together crushed coriander and fennel seeds, oregano, brown sugar, pepper and salt; set aside.  In a medium bowl place potato wedges and toss with oil to coat.  Sprinkle evenly with seasoning mixture.
Place potatoes in a single layer, without touching one another on the prepared baking sheet.   Roast in middle of oven 15 minutes. Carefully turn wedges over with a spatula and roast until tender and slightly golden, about 15 minutes more.
rocky road fudge


Ingredients:
chocolate chips, margarine, mini marshmallows

Directions:
In saucepan, melt chocolate, margarine and Eagle Brand milk., In large bowl combine nuts and marshmallows., Pour chocolate mixture into nut mixture., Mix well., Spread into wax paper lined 13 x 9 inch pan., Chill 2 hours.
Sugar and Spice Pepitas


Ingredients:
sugar, chili powder, cinnamon, salt, ground cumin, cayenne pepper

Directions:
Preheat oven to 350°F and spray baking sheet with nonstick spray (or line with parchment paper or nonstick foil].
Mix all ingredients and spread in single layer on baking sheet.
Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes (I baked for around 20 minutes, stirring about every 5].
Remove from oven and separate pepitas with fork while still warm; cool completely.
Lemon Ginger Chicken Salad


Ingredients:
chicken breasts, celery, carrot, sweet onion, mayonnaise, plain yogurt, parsley, garlic powder, fresh ginger, fresh ground pepper, sea salt

Directions:
"Prepare vegetables and combine with all other ingredients.  Enjoy as a sandwich or on a bed of lettuce."
Peanut Butter Bars Taste Like Reese's Cups


Ingredients:
powdered sugar, butter, peanut butter, graham cracker crumbs

Directions:
mix  together  powdered sugar, butter, peanut butter and graham cracker crumbs.
line  cookie sheet with parchment paper.
Pat the peanut butter mixture on to the parchment paper.
melted  chocolate  chips   in microwave  20 sec at time   stir and microwave  more until melted.
pour over  peanut butter mixture.
Refrigerate till set  and cut into bars.
Maple Mustard Pork Tenderloin


Ingredients:
black pepper, sea salt, olive oil, red onion, garlic cloves, ginger, rosemary, dry white wine, maple syrup, Dijon mustard, cayenne pepper

Directions:
Season pork with black pepper; set aside. In an oven-proof skillet over medium-high heat, add oil. When hot, place pork and cook on one side until brown. Flip and transfer in a 375ºF preheated oven; cook for 18-22 minutes depending on the size of the loin. When internal temperature reaches 140-145ºF, remove from the heat and place tenderloin on a board with a folded sheet of aluminum on top to keep warm.
Return skillet on the stove and remove excess oil. Add clarified butter and turn the heat to medium. When hot, add onion and sauté for 2 minutes. Add garlic, ginger and rosemary; sauté for 1 minute. Pour white wine to deglaze the bottom of the pan, scraping any brown bits. When liquid is half reduced, add maple syrup, mustard and cayenne pepper; stir and cook the sauce down until turns into syrupy texture, about 8 minutes. Spoon it over the pork. 2 servings.
No Bake Cookies


Ingredients:
corn syrup, white sugar, peanut butter

Directions:
Bring syrup and sugar to a boil.
Remove from heat and add peanut butter.
Mix quickly and add to cereal.
Spoon onto greased wax paper for drop cookies, or into a greased sheet pan for cut cookies.
Fish Fillets With Pineapple-Jalapeño Salsa


Ingredients:
pineapple, scallion, cilantro, lime juice, canola oil, salt, fresh ground pepper, all-purpose flour, salt, pepper, olive oil

Directions:
To prepare salsa: Cut the top and skin off pineapple, remove the eyes and core. Finely dice the pineapple (you will have about 4 cups diced pineapple] and place in a medium bowl. Add scallions, cilantro, lime juice, jalapeno and oil. Toss to mix. Season with 1/4 teaspoon salt and pepper. Serve immediately or cover and refrigerate for about 1 hour to allow flavors to blend.
To prepare fish: Combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish; thoroughly dredge fillets (discard any leftover flour].
Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve each portion of fish with about 1/4 cup salsa each.
Easy Baked BBQ Pork Chops
Category: main-dish
By A. Apolskis

If you love BBQ sauce, this is a tasty and easy dish to whip up when you're short on time. We like these BBQ chops with long grain rice mixed with turmeric and peas.

Ingredients:
1  onion, finely chopped
1 cup ketchup
2 tablespoons white wine vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon cayenne pepper
6  thin pork chops
salt and ground black pepper to taste

Directions:
Preheat oven to 440 degrees F (227 degrees C). Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth. Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons barbeque sauce. Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 189.2
Fat: 4.5 g
Saturated fat: 1.6 g
Carbohydrates: 22.8 g
Sugars: 20.4 g
Dietary fiber: 0.6 g
Protein: 15.4 g
Cholesterol: 36 mg
Sodium: 552 mg
Broccoli Salad


Ingredients:
broccoli florets, grapes, cheddar cheese, Miracle Whip

Directions:
Place broccoli, grapes and cheese in pan.
Add coleslaw dressing or homemade salad dressing. Mix thoroughly.
Cover and place in cooler.
For a variety you can add cauliflower, shredded carrots, celery or purple onions.
Island-Style Fried Rice
Category: main-dish
By chen

Everyone in Hawaii has their own version of fried rice.  This is my own version of fried rice that the locals ate in Hawaii.

Ingredients:
1 ½ cups uncooked jasmine rice
3 cups water
2 teaspoons canola oil
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
½ cup sliced Chinese sweet pork sausage (lup cheong)
3  eggs, beaten
2 tablespoons canola oil
1 (8 ounce) can pineapple chunks, drained
½ cup chopped green onion
3 tablespoons oyster sauce
½ teaspoon garlic powder

Directions:
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely. Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

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

Calories: 511.3
Fat: 28.1 g
Saturated fat: 6.8 g
Carbohydrates: 48 g
Sugars: 5.8 g
Dietary fiber: 1.1 g
Protein: 17.1 g
Cholesterol: 132.7 mg
Sodium: 988.1 mg
Rosemary and Garlic Simmered Pork Chops
Category: main-dish
By Jen

I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.

Ingredients:
2 teaspoons dried rosemary
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

Directions:
In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops. Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown. Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 222.6
Fat: 13.8 g
Saturated fat: 6.7 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 22.2 g
Cholesterol: 68 mg
Sodium: 380.8 mg
Instant Pot® Cream of Asparagus Soup
Category: soups-stews-and-chili
By Diana71

If I ever imagined what summer would taste like, it's this soup. Super simple and extremely light and smooth, this soup is perfect for dinner on the porch with a neighbor.

Ingredients:
1 tablespoon olive oil
4 slices bacon, diced
½  onion, diced
3 cloves garlic, minced
2 pounds asparagus, cut into 1 1/2-inch pieces
2 ½ cups chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
1 cup heavy whipping cream

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add bacon to warmed oil and saute for 2 minutes. Stir in onion and continue cooking until onion is soft and translucent, about 5 minutes. Add garlic and asparagus. Cook 1 to 2 minutes. Pour chicken broth over asparagus mixture and bring to a boil. Turn Saute mode off and press the Manual mode. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.  Unlock and remove the lid. Puree asparagus mixture with an immersion blender until smooth. Mix in cream and select Saute function. Cook until soup is warmed through, but not boiling. Taste and season with salt and pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 355.9
Fat: 29.8 g
Saturated fat: 15.5 g
Carbohydrates: 14.9 g
Sugars: 6.2 g
Dietary fiber: 5.2 g
Protein: 10.8 g
Cholesterol: 95.2 mg
Sodium: 1545.4 mg
Orange Cream Fudge
Category: desserts
By Betty from Ohio

It is very easy.

Ingredients:
3 cups white sugar
⅔ cup heavy cream
¾ cup butter
1 (7 ounce) jar marshmallow creme
1 (11 ounce) package white chocolate chips
3 teaspoons orange extract
12 drops yellow food coloring
9 drops red food coloring

Directions:
Grease a 9 x 13 inch pan. In a medium saucepan over medium heat, combine sugar, cream and butter.  Heat to soft ball stage, 234 degrees F (112 degrees C).    Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt.  Reserve 1 cup of mixture and set aside. To the remaining mixture add orange flavoring, yellow and red food coloring.  Stir well and pour into prepared pan.  Pour reserved cream mixture on top.  Using a knife, swirl layers for decorative effect. Chill for 2 hours, or until firm, and cut into squares.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 24 servings

Calories: 270.6
Fat: 12.8 g
Saturated fat: 7.9 g
Carbohydrates: 38.9 g
Sugars: 36.1 g
Protein: 1.2 g
Cholesterol: 27 mg
Sodium: 63.5 mg
Peanut Butter Cups


Ingredients:
peanut butter, butter, brown sugar, confectioners' sugar, chocolate chips, vegetable shortening

Directions:
Mix peanut butter, butter, br., sugar and confectioners sugar together., Set aside., Melt chocolate bits, veg., shortening and wax., Place small paper liners in muffin tins., Put a small amount of chocolate on bottom., Add small amount of peanut butter mixture next., Cover with more chocolate., Cool.
Mushroom and Sun-Dried Tomato Risotto


Ingredients:
vegetable broth, olive oil, shallot, cremini mushrooms, sun-dried tomato, garlic cloves, fresh thyme, fresh rosemary, ground nutmeg, salt, fresh ground black pepper, arborio rice

Directions:
Bring broth to a simmer in a medium-size saucepan.
Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
Using a slotted spoon, transfer the mushrooms to a plate.
When cool enough to handle, coarsely chop them.
Cover the broth and keep warm over very low heat.
In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
Add the rice and stir with a wooden spoon for 2 minutes.
Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed.  (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.].
This  should take about 30 minutes.
Spoon onto plates and sprinkle some truffle oil over each serving if you like.