xiaoxl/recipe_data huggingface dataset:
Polly's Tuna-Veggie Pasta Salad


Ingredients:
bow tie pasta, light chunk tuna in water, carrot, onion, pepper, mayonnaise, milk

Directions:
OPTIONAL:  Add 1/4 to 1/2 cups veggies of your choice:  sliced cherry tomatoes; finely sliced celery; diced zucchini; chopped frozen spinach; diced mushrooms -- or whatever you like or is growing in your garden!
DIRECTIONS:  Cook pasta a dente' according to directions on box.  Drain and rinse completely under cold water to help it set-up.  Return pasta to cooled pot.
Hardboil eggs by placing 4 eggs in small pan.  Cover with 1 inch cool water.  Heat to boiling and boil for 1 minute.  Cover and reduce heat to simmer for 10 minutes.  Run cold water over eggs; can add ice cubes to speed cooling.
Peel cooled eggs, then slice and quarter.
Drain cans of tuna.
In cooled large pot pasta was cooked in (or in a large serving bowl], add eggs, tuna and veggies.
Add dashes of garlic salt and pepper.
Add mayonnaise and milk.  Stir well until all is coated and creamy.
Chill about 1-2 hours before serving, but frozen peas should help to cool all.  Enjoy!
Chocolate Peanut Butter Cherry Baked Granola Cereal -- Vegan


Ingredients:
roasted peanuts, fine sea salt, cinnamon, peanut butter, maple syrup, vanilla extract, dried cherries

Directions:
NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped.
Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12” x 17” metal cookie sheet with parchment. Not recommended for glass bake-ware.
In a large bowl, mix together instant oats, cocoa, chopped nuts, salt, and cinnamon.
In a microwave-safe cup, warm peanut butter for 20 seconds.
In a small bowl, stir together warmed peanut butter, maple syrup, and extract. The cherries will be added after the granola has baked.
Add the peanut butter mix to the oat mix and stir until well combined. Place the mixture onto the parchment-lined baking sheet in an even layer.
Bake for 30-35 minutes stirring at least once mid bake. Because the cocoa makes it hard to tell when the oats are “toasty”, I wouldn’t bake more than 35 minutes.
When the granola is done, remove the pan to a cooling rack. Let the granola completely cool on the pan. When cooled, mix in the dried cherries. Store in an airtight container.
The granola will continue to harden and intensify in flavor over the next 8 hours. Don’t worry that the granola doesn’t taste too sweet or crunchy right out of the oven or immediately after cooling.
Barbacoa


Ingredients:
beef, cilantro, fresh garlic cloves, onion, salt, pepper, water

Directions:
First, trim as much fat as you can from meat.  Place in a slow cooker.
In a blender, add about 1 cup of water.  Blend cilantro, garlic (i usually use all of the bulb], onion, salt and pepper with water. (you can use as much or as little spices you want, depending on your taste].
Pour this mixture over meat then add about 2-3 cups of more water depending on how much meat you are cooking.
Cook meat in slow cooker on low for about 8 -10 hours.  Again, this depends on how much meat you have.
If you are going to eat this for breakfast (which is the traditional way], cook the day before and let is cool overnight. (I usually start cooking mine on Saturday AM until about 6PM, then let it cool.  When cool enough, I refrigerate overnight].
In the morning (Sunday AM] BEFORE heating up, skim all the grease that comes to the top.
TOPPINGS:  Chopped tomatoes, chopped onions, chopped fresh cilantro, chopped fresh jalapenos, shredded cheese, & sliced avocados.
CHEEK MEAT:  Beef cheek meat is very tender but very very fatty.  You may want to buy more or less meat, depending on the size.  You can use beef roast, if you want, but cheek meat is AWESOME (if you can find it].
Lemon-Poppy Seed Compound Butter
Category: uncategorized
By France C

Spread this tasty butter on scones, pancakes, or muffins, or add some over top of your favorite roasted veggies. The possibilities are endless. This has a touch of sweetness to balance out the lemon, but feel free to adjust the honey to your tastes or intended use.

Ingredients:
1 stick salted butter, softened
1 medium lemon, zested
1 teaspoon lemon juice
¾ teaspoon poppy seeds
½ teaspoon honey

Directions:
Combine butter, lemon zest, lemon juice, poppy seeds, and honey in a small bowl. Place butter on top of a sheet of plastic wrap. Shape into a log. Fold one side of the plastic wrap over the log and roll into a tube, shaping with your fingers as you roll tightly. Twist the ends to seal. Refrigerate for at least 1 hour or until firm. The longer it sits, the more the flavors will develop. Unroll from plastic wrap and slice.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 110.6
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 2.5 g
Sugars: 1 g
Dietary fiber: 1.4 g
Protein: 0.4 g
Cholesterol: 30.5 mg
Sodium: 82.6 mg
Pumpkin Fruit Scones


Ingredients:
plain flour, caster sugar, baking powder, bicarbonate of soda, salt, unsalted butter, dried cherries, pitted dates, pumpkin, buttermilk, milk

Directions:
Boil or steam 1 cup pumpkin and mash it.
Set aside to cool.
Preheat oven to 200°C.
Lightly flour a heavy baking sheet and set aside.
Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
Add the butter& process until the mixture resembles coarse breadcrumbs.
(Mixing can also be done by hand by rubbing in butter with flour].
Transfer mix to large bowl.
Add the cherries, or fruit of choice and toss to mix.
Make well in the center.
Whisk together pumpkin& buttermilk and pour into the well.
Stir mix very lightly with a fork until thoroughly moistened.
Turn out onto floured surface, knead a few times to just combine.
Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
Bake for 12-20 minutes (allows for different oven temperaments].
Remove from oven.
wrap in a tea towel for five minutes.
Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.
Quinoa Tofu Super-Soup for Cold Season
Category: soups-stews-and-chili
By TheRecycleChef

I created this soup from a list of healthy super-foods to eat during flu/cold season to boost the immune system. It is simple to make and doesn't take much energy if you're already under the weather.

Ingredients:
2 (14.5 ounce) cans chicken broth
1 cup water
1 cup quinoa
1 (12 ounce) package extra-firm tofu, diced
1 bunch kale, chopped
1 cup sliced carrots
1 small red bell pepper, chopped
½ teaspoon garlic salt, or more to taste

Directions:
Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.

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

Calories: 202.9
Fat: 5.3 g
Saturated fat: 0.7 g
Carbohydrates: 29.5 g
Sugars: 1.9 g
Dietary fiber: 4.3 g
Protein: 11.8 g
Cholesterol: 3 mg
Sodium: 784.5 mg
Sweet Hot Turkey and Brie Sandwich


Ingredients:
character(0]

Directions:
Slice hoagie roll into two halves. Layer brie slices on one half of roll and turkey on the other half.
Place open faced on a broiler safe pan and broil for a couple minutes, until cheese is melted and turkey is warm.
Spread jelly over turkey and add spinach.
Close sandwich halves together, slice in half and enjoy!
Mushroom and Bacon Sauce


Ingredients:
onion, garlic, bacon, dry sherry, lemon juice, tomato paste, fresh ground black pepper, fresh parsley, fresh thyme, dried thyme

Directions:
Heat the oil in a pan over medium heat, add the onion, garlic, bacon and mushrooms, and cook until the onion is well softened-about 8 minutes.
Add the sherry, and allow it to reduce a little.
Add the lemon juice, paste, stock powder, and cream.
Cook for about 5 minutes more or until reduced to a nice sauce consistency.
Season to taste with pepper and stir through the herbs.
Serve over steak or chicken breast.
Watermelon Sensation Libation


Ingredients:
watermelon, lemon-flavored vodka, fresh lemon juice, sugar, watermelon, lemon, sugar, water

Directions:
Put diced watermelon in the freezer for 30 minutes to chill.
** (see note]Combine watermelon, vodka, coconut juice and 7 oz of simple syrup in a blender and puree until smooth>>(** You may find, like I did, that all your ingredients will not fit into your blender.  In this case, blend your watermelon, pour pureed watermelon into large pitcher, adding remaining ingredients to pitcher and mix thoroughly.].
Finish with a squeeze of fresh lemon (about 1/2 tsp].
Run lemon slice around top of tall glass, then dip rim in sugar.
Serve well chilled, and garnish with watermelon and/or lemon slices.
To Make Simple Syrup:
Combine sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves.
Can be stored in a sealed container in the refrigerator for up to 1 month.
Homemade Yogurt in the Oven
Category: side-dish
By Melanie Tayler

This recipe can be incubated in a self-cleaning oven. It will yield a nice, thick yogurt, as compared to some homemade yogurts that are runny. Save about 1 cup of this yogurt to use as your starter on the next batch.

Ingredients:
1 gallon whole milk
1 cup plain yogurt with active cultures

Directions:
Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes. Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C). Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids. Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

Prep time: 5 mins
Cook time: 15 mins
Total time: 7 hrs 10 mins
Yields: 5 quarts

Calories: 124.8
Fat: 6.5 g
Saturated fat: 3.8 g
Carbohydrates: 9.7 g
Sugars: 9.7 g
Protein: 6.9 g
Cholesterol: 20.3 mg
Sodium: 86.7 mg
Sausage, Beans & Greens Casserole


Ingredients:
kielbasa, onion, garlic, diced tomatoes with juice, dried thyme leaves, crushed red pepper flakes, cannellini, white beans, frozen chopped spinach

Directions:
Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
Brown sausage (no need to add fat] in a large deep skillet. Drain fat to save calories.
Stir in onion, garlic, then tomatoes. Cover and cook over medium heat about 10 minute or until onions are tender.
Add remaining ingredients; stir to mix. Transfer to prepared dish. Can be covered and refrigerated up to 2 days if desired.  Bake covered 30 minute or until hot. Makes 4 servings (or 1 serving for a very hungry teenage boy].
Silver Palate Grand Marnier Apricot Stuffing


Ingredients:
Grand Marnier, unsalted butter, celery, onion, bulk pork sausage, herb stuffing mix, rich chicken broth, dried thyme

Directions:
Place the apricots and 1 cup of the Grand Marnier in a small saucepan.  Heat to boiling.  Remove from heat and set aside.  (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes.  When cool, remove and finely dice, discarding the liquid.].
Melt ½ cup of butter in a large skillet over medium heat.  Add the celery and onion and saute for 10 minutes. Transfer to a large bowl.
In the same skillet, cook the sausage, crumbling it with a fork, until it’s no longer pink.  Remove from heat and add to the celery & onion mixture.
Add the stuffing mix, apricots with the liquid, the almonds (and the optional  giblets.] Stir to combine.
Heat the remaining 1/2 cup butter and chicken stock just until the butter melts.  Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier.  Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste.
Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes.
If you insist, you’ll have enough to stuff a 21-24 pound bird with a small extra casserole on the side.
Note:  I usually make just ½ recipe.  The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.].
Pan-Roasted Chicken Breasts
Category: meat-and-poultry
By Chef John

These chicken breasts are fast, easy, and delicious. By 'pan-roasting,' you can easily monitor the internal temp. Leaving the skin on adds a lot of flavor and much needed moisture.

Ingredients:
4  boneless chicken breast halves with skin
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh herbs (thyme, parsley, rosemary)  (Optional)
2 tablespoons olive oil
¼ cup apple cider vinegar
4 tablespoons cold butter, cut into small pieces
1 tablespoon chicken broth (or water), if needed to thin sauce

Directions:
Season chicken on both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer. Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken. Cook until internal temperature reaches 150 degrees F, about 5 minutes. Add vinegar and butter to pan with chicken. Shake pan gently until butter melts and internal temperature of chicken reaches 160 to 165 degrees F, 2 to 3 minutes more. Add a splash of chicken broth or water if sauce needs to be thinned.

Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Yields: 4 servings

Calories: 462.4
Fat: 30 g
Saturated fat: 11.5 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 45.1 g
Cholesterol: 157.2 mg
Sodium: 243.5 mg
Pink Grapefruit and Avocado Salad


Ingredients:
pink grapefruit, boston lettuce, avocado, olive oil, white wine vinegar

Directions:
Use a sharp knife to cut skin (and white pith] from grapefruits; cut into segments, reserving juice.
Place lettuce in a large bowl with avocado. Drizzle with 1 to 2 tablespoons reserved grapefruit juice, olive oil, and vinegar. Season with salt and pepper; toss gently. Top with grapefruit segments.
Crisp Butter Cookies (Refrigerator Cookies)


Ingredients:
all-purpose flour, baking soda, salt, butter, granulated sugar, egg

Directions:
Combine the flour, baking soda and salt. In a large bowl, cream the butter and sugar. Beat in the egg. Gradually blend in the dry ingredients.
Divide the dough in half. Form each half into a log 1 ½-inches in diameter. Wrap in waxed paper and chill for 4 hours.
Preheat oven to 400 degrees. Lightly grease 2 baking sheets. Cut the logs into ¼-inch thick slices and place 1-inch apart on the prepared baking sheets.
Bake for 8 to 10 minutes; until lightly colored.
Transfer to wire racks to cool.
Nana Reinhart's Irish Soda Bread


Ingredients:
flour, baking soda, baking powder, sugar, salt, seedless raisin, buttermilk

Directions:
Mix the first 5 ingredients.  Add raisins.  Add buttermilk.
Mix until dough forms.  Form into a ball and plop it onto a lightly floured baking pan or stone. Cut top of dough crisscross with knife. Brush with buttermilk.
Bake at 375 for one hour.  If bread gets too brown, cover with foil.
Because all ovens are different, please watch.  When toothpick inserted in middle comes out clean, it's done.
I found that cutting the bread when warm is easier than when cooled completely.
Mexican Corn Casserole


Ingredients:
eggs, corn, cornmeal, buttermilk, butter, green chilies, onion, baking soda, cheddar cheese

Directions:
Beat all ingredients together except 1 c cheese., Place in casserole dish, and bake at 325° for 1 hour., Sprinkle remaining cheese on top and serve.
Classic American Cheesecake


Ingredients:
cream cheese, sugar, vanilla, salt, eggs, lemon, zest of, unsalted butter, graham crackers, sugar, butter

Directions:
Preheat oven to 300 degrees.
Brush a 9-inch springform pan generously with melted butter.
For crust: Melt butter, stir in cookie crumbs and sugar.
press the mixture into the bottom of the pan, spreading evenly with the back of a spoon.
Bake until lightly toasted- about 13-15 minutes.
Remove from oven and cool.
For the cheesecake: In an electric mixer with a paddle attachment, beat cream cheese on low speed until soft and smooth.
Add sugar, vanilla and salt and continue beating until light and creamy- 3-4 minutes.
Add eggs one at a time, beating until smooth and scraping down the sides after each addition.
Stir in zest.
Pour batter into springform pan and bake until done (center will be slightly jiggly]- 1-1 1/2 hours.
Turn oven off and leave door slightly open for 1 hour.
Transfer to refrigerator and chill overnight.
Remove sides of springform and cake on pan base.
Southwestern Layered Salad


Ingredients:
eggs, fresh lime juice, cayenne pepper, iceberg lettuce, red bell pepper, black beans, corn kernel

Directions:
Place the eggs in a large pot and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain and then submerge the eggs in cold water. Peel, slice and set aside.
Lay the bacon on a paper-towel-lined microwave-safe plate. Cover with another paper towel. Microwave on high for 4 to 5 minutes. Crumble or cut the bacon into small pieces.
To make the dressing, whisk the yogurt, mayonnaise, lime juice and cayenne together.
Line the bottom of four serving bowls with the lettuce. Layer the red pepper rings, crumbled bacon, black beans, sliced egg and corn in each bowl. Drizzle the dressing over the salads and sprinkle the cheese on top. Refrigerate at least 30 minutes before serving.
Taco Soup


Ingredients:
ground beef, kidney beans, corn, water, rotel

Directions:
Brown the beef and drain off the fat., Dump the beef and all other ingredients into a pot., Cook until hot, stirring occasionally.
Chewy Brownies
Category: desserts
By Tom

If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!

Ingredients:
2 cups white sugar
1 ½ cups all-purpose flour
½ cup baking cocoa
½ teaspoon salt
1 teaspoon baking powder
1 cup vegetable oil
4  eggs
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup chopped walnuts  (Optional)
¼ cup confectioners' sugar
4 teaspoons water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan. Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes. Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 36 servings

Calories: 154.9
Fat: 9 g
Saturated fat: 1.3 g
Carbohydrates: 18 g
Sugars: 12.4 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 20.7 mg
Sodium: 54.8 mg
Hot Onion Dip
Category: appetizers-and-snacks
By Tracie Smothers Stephens

This is the first thing to be eaten at every party, and it's sinfully easy! If you are not a big onion fan, don't be afraid. Onion is not the dominant flavor of the dish, and it adds just the right touch. Serve with crackers or cocktail toast.

Ingredients:
3 (8 ounce) packages cream cheese, softened
1  onion, finely chopped
2 cups grated Parmesan cheese
½ cup mayonnaise

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish. In the prepared dish, mix the cream cheese, onion, Parmesan cheese and mayonnaise. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 cups

Calories: 84.2
Fat: 7.9 g
Saturated fat: 4.1 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Protein: 2.7 g
Cholesterol: 19.9 mg
Sodium: 118.3 mg
Steamed Fish with Ginger
Category: world-cuisine
By lenochka

If you like fish or even anything about Chinese food you'll love this recipe.

Ingredients:
1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Directions:
Pat halibut dry with paper towels.  Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes. Pour accumulated water out of the dish and sprinkle the fillet with green onion.  Drizzle both soy sauces over the surface of the fish. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 servings

Calories: 360.6
Fat: 16.8 g
Saturated fat: 2.6 g
Carbohydrates: 2 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 48.1 g
Cholesterol: 72.6 mg
Sodium: 1908 mg
Princess Flavored Water


Ingredients:
sugar, artificial sweetener, lemon juice, water

Directions:
Add all ingredients in a gallon pitcher or jug., mix well., chill.
Old Fashion Apple-Mint Jelly


Ingredients:
apple, water, honey, fresh mint leaves

Directions:
Wash the apples and remove the stems and dark spots.  Quarter but do not peel or core. Place in a medium size enamel pot.
Add just enough water to half cover the fruit.  Cook over low heat until fruit is soft (about 1 hour] place cooked apples in a jelly bag and drain out the liquid.  You will get more juice if you squeeze the bag but the jelly will be cloudy if you do.
Measure the juice.  Add 1/2 c honey for each cup of juice.  Boil until jelly is done.
To test if your jelly is done remove the syrup from the heat and scoop up a small amount of jelly with a cold metal spoon.  Raise it about a foot above above the pot away from the steam and wait about 20 seconds.  Tip the spoon so that the syrup slides off the side of the spoon.  If the syrup forms two drops that flow together and slide off the spoon in one sheet the jelly should be done.  If it slides off in several separate drops cook it longer.
Add 1/4 c mint leaves for every quart of juice. Stir and allow to cook 1 minute further.
Remove leaves and ladle into hot sterile jars.  Seal and process in a boiling water bath for 5 minutes or as according to canners instructions.
For special occasions you can pour hot jelly into buttered molds.