xiaoxl/recipe_data huggingface dataset:
Pico De Gallo Grilled Cheese Sandwich
Category: main-dish
By Amanda.D

This is a great sandwich that I randomly decided to make with some left over pico de gallo from a taco dinner I made the night before. This is vegetarian and makes a tasty lunch. A good side dish would be tomato soup.

Ingredients:
1  tomato, diced
½  white onion, diced
2 tablespoons chopped fresh cilantro, or to taste  (Optional)
½  lime, juiced
salt and ground black pepper to taste
3 tablespoons softened butter, or as needed
10 slices white bread
10 slices provolone cheese

Directions:
Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl. Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up. Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 sandwiches

Calories: 404.2
Fat: 23.7 g
Saturated fat: 14.4 g
Carbohydrates: 29.3 g
Sugars: 3.7 g
Dietary fiber: 1.9 g
Protein: 18.8 g
Cholesterol: 57.4 mg
Sodium: 888.6 mg
Honey-Glazed Salmon Fillets


Ingredients:
salmon fillets, honey, soy sauce, garlic powder, cayenne pepper, ginger

Directions:
In a small bowl, thoroughly wisk together honey, orange juice, soy sauce, garlic powder, cayenne pepper and ginger.  It may take a few strokes to thoroughly combine the honey.
Place salmon filets into a glass 9x13-inch baking dish.  Pour mixture over the fish.
Marinate at room temperature for 30 minutes or in refrigerator for up 1 hour.  Turn occasionally to ensure even marination.
Preheat oven to 375 F (If marinating in refrigerator, please let baking dish come up to room temperature before placing in oven].
When ready to place fish in oven, DO NOT drain marinade from baking dish.
Roast in a 375 F oven for 12-15 minutes, basting with marinade every 5 minutes.  Fish will be done when it flakes easily with fork.
Spiced Grape & Yogurt


Ingredients:
nonfat yogurt, ground cinnamon, nutmeg, green grape

Directions:
Combine yogurt, cinnamon, and nutmeg; blend well.
Add grapes and stir gently until well coated.
Enjoy!
Citrus Vinaigrette


Ingredients:
Dijon mustard, cider vinegar, ground cumin, honey, salt, flax seed oil, pepper, spinach, mandarin orange, red onion, garlic-flavored croutons

Directions:
Mix dressing ingredients until blended., Toss salad ingredients., Toss with remainder of ingredients.
Sopa De Flor De Calabaza -- Mexican Squash Blossom Soup


Ingredients:
garlic clove, butter, corn, poblano chiles, zucchini, mushrooms, chicken broth, corn tortillas, creme fraiche, sour cream

Directions:
In a large heavy pot, melt butter and sauté the garlic and onions until translucent, about 3 minutes.
Add the corn kernels, chiles, and zucchini and cook for two more minutes.
Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes.
Add chicken broth and bring to a boil.
Lower heat and simmer and additional 10 to 12 minutes.
Adjust salt to taste.
Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream.
Citrus Shortbread Cookies
Category: desserts
By Donna

This recipe was given to me by my mother-in-law, one of the best cooks I know...and given that we're from south Louisiana, that's saying something.  With the chopped up dried cranberries, these are as pretty as they are tasty.

Ingredients:
2 cups all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt
1 cup butter, softened
¾ cup confectioners' sugar
2 teaspoons vanilla extract
½ teaspoon almond extract
1 tablespoon grated orange zest, or more to taste
2 cups sweetened dried cranberries, chopped

Directions:
Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours. Preheat an oven to 350 degrees F (175 degrees C). Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart. Bake in the preheated oven until firm but not browned, about 10 minutes.

Prep time: 25 mins
Cook time: 10 mins
Total time: 4 hrs 35 mins
Yields: 2 dozen

Calories: 152.5
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 20.2 g
Sugars: 10.4 g
Dietary fiber: 0.8 g
Protein: 1.2 g
Cholesterol: 20.3 mg
Sodium: 72 mg
Fried Kool-Aid


Ingredients:
eggs, sugar, salt, baking powder, milk, flour

Directions:
Make the batter by beating the eggs and sugar together.
Gradually add the milk and dry ingredients.
Preheat oil to 350°F.
Cook in hot vegetable oil until golden brown (a few minutes, depending on heat].
Cool on paper-towel covered tray for a few minutes, then dig in!
Brie and Pepper Tarts


Ingredients:
butter, bacon, eggs, cayenne pepper, salt

Directions:
Partially prebake tart shells according to package directions at 375 degrees F for 10 minutes; let cool.
In a skillet, melt the butter; saute the red peppers until softened.
Spoon into the tart shells; top with a cube of cheese, then some of the crumbled bacon.
In a bowl, beat together the eggs and cream; season with cayenne and salt to taste.
Pour over the mixture in the tart shells; bake at 350 degrees F for 10 to 15 minutes or until the filling is firm.
Serve immediately or freeze in an airtight container for future use.
To reheat frozen tarts, bake at 350 degrees F for 10 minutes.
Broiled Fish With Lemon Grass


Ingredients:
lemongrass, gingerroot, onions, olive oil, lime juice, soy sauce, turmeric powder, garlic powder, ginger powder

Directions:
Make a some deep slits on both sides of the fish. Sprinkle and rub both sides with the turmeric powder.
Combine half of the onions with grated ginger, salt and pepper and fill each slit of the fish with the mixture.
Insert the lemon grass inside the fish (the cavity that contains the intestines which you removed].
Wrap the fish with aluminum foil then grill over low-medium heat. Grill each side for 8-10 minutes.
While grilling, mix the remaining onions, olive oil, lime juice, soy sauce, pepper, garlic and ginger powder.
Unwrap the fish, brush the sauce mixture on it then grill again over low heat, 2 minutes each side.
Serve with your favorite dipping sauce.
Bacon-Cheddar Dip


Ingredients:
reduced-fat sour cream, reduced-fat sharp cheddar cheese, bacon, green onions

Directions:
Mix all ingredients except crackers, cover., Refrigerate 1 hour., Serve with crackers.
Cream-Of-Mushroom Soup


Ingredients:
portabella mushrooms, butter, flour, heavy cream, cognac, salt, white pepper

Directions:
Chop the mushrooms into a fine dice.
Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.
Sprinkle with flour over the mushroom mixture.
Stir while cooking for a few minutes, then add the chicken stock and mix well.
Allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes].
Refrigerate until just before dinner.
Before serving, heat mixture while adding the heavy cream.
Add cognac and salt and white pepper to taste.
Sugar-Free Peach Gelato


Ingredients:
Splenda granular, yogurt

Directions:
Cut peaches into very small pieces.  (The smaller you cut them, the finer the texture of the gelato will be.].
Arrange the peach pieces in a single layer on a baking sheet, and freeze solid.  (About 2 hours.].
Put the frozen peach pieces in a food processor, along with the Splenda, and grind briefly.  Add the yogurt and pulse until the mixture is smooth.
Empty into a small container and freeze for 20-30 minutes before serving.
Zucchini Alfredo
Category: pasta-and-noodles
By Terry

Excellent! Shredded zucchini in a creamy sauce.

Ingredients:
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
½ cup milk
4 ounces cream cheese, cubed
½ cup chopped fresh basil
salt and pepper to taste
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

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

Calories: 378.6
Fat: 17.4 g
Saturated fat: 6.7 g
Carbohydrates: 44.1 g
Sugars: 3.3 g
Dietary fiber: 2.8 g
Protein: 12.4 g
Cholesterol: 72.4 mg
Sodium: 517.2 mg
Crock Pot Pot Pie


Ingredients:
boneless chicken breasts, milk, potatoes, onion, garlic, ground pepper, paprika

Directions:
Combine chicken, soup, milk, potatoes, onions and spices in crock pot., Cook on low for 6 Hours., Add package of peas and carrots- cook for 10 minutes longer., Transfer to pie plate., Cover with crescent rolls., Bake according to crescent roll's package.
Brats ’n’ Greens


Ingredients:
Spanish onion, unsalted butter, kale, spicy brown mustard, Dijon mustard

Directions:
Preheat the oven to 200 degrees F. Turn the griddle to medium-low and heat the oil. Add the onions and sprinkle with some salt and pepper. Add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes. Turn the onions (don’t worry if the rings come apart], sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes. Transfer the onions to a medium bowl and set aside.
Keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes total. Transfer the brats to a small rimmed baking sheet and keep warm in the oven. While they are browning, butter the insides of the buns.
Put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings. Season lightly with salt and keep turning until the kale is tender, about 2 minutes. Transfer to the bowl with the onions.
Wipe the griddle clean with a paper towel. Add the buns butter-side down and cook until golden and toasted, about 2 minutes. To serve, spread mustard on the buns, add the brats and top with the kale and onions.
Marination's Korean Philly Cheese Steak
Category: world-cuisine
By Leslie Kelly

Chef Mario Hevia developed this Asian twist on an American classic in a quest to bring together contrasting flavors and textures of sweet and salty, tender and crunchy. And, of course, with gooey cheese on top. He melts the cheese directly in the pan before laying it on top of the sandwich fillings, making it extra gooey.

Ingredients:
¾ pound top round beef, thinly sliced
½ cup Kalbi-style steak marinade, or as needed
2 tablespoons oil, divided
2 cups chopped onions
1 cup diced jalapeno peppers
½ cup chopped kimchi
1 cup shredded American cheese
¼ cup mayonnaise
4  sandwich rolls, split and toasted

Directions:
Mix beef and marinade together in a bowl; set aside to marinate. Heat 1 tablespoon oil in a skillet over medium-high heat; saute onions until lightly golden but still firm, 5 to 10 minutes. Heat 1 tablespoon oil in a separate skillet over medium-high heat; saute jalapeno peppers until very lightly golden, about 5 minutes. Mix jalapeno peppers into onions. Add kimchi and cook until heated through, 2 to 3 minutes. Remove skillet from heat. Heat a separate skillet over medium-high heat and cook steak, stirring constantly, until browned and cooked through, about 5 minutes. Return 3/4 cup kimchi mixture to skillet over medium heat; add 1/4 cup American cheese. Cover skillet and heat until cheese is melted, 2 to 3 minutes. Spread 1 tablespoon mayonnaise onto the bottom half of 1 roll and top with 1/4 of the beef. Layer kimchi-cheese mixture on top of beef and top with roll. Repeat with remaining ingredients to create 3 more sandwiches.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 824.1
Fat: 36.2 g
Saturated fat: 10.8 g
Carbohydrates: 88.4 g
Sugars: 17.6 g
Dietary fiber: 5.8 g
Protein: 35.3 g
Cholesterol: 74 mg
Sodium: 1873.3 mg
Chicken Meatball and Tortellini Soup - Tyler Florence


Ingredients:
sausage, egg, flat-leaf Italian parsley, parmesan cheese, olive oil, olive oil, garlic cloves, fresh thyme sprigs, carrots, onion, celery ribs, kosher salt, chicken broth, black peppercorns, flat-leaf Italian parsley, bay leaf, flat-leaf Italian parsley, parmesan cheese

Directions:
Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages], bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized.
While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons], the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes.
Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.
Simple Hardtack


Ingredients:
flour, water, salt

Directions:
Mix the flour, water and salt together, and make sure the mixture is fairly dry.
Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (or 350? if you have a convection oven].
When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
Passover Pecan Rolls


Ingredients:
water, butter, salt, sugar, cinnamon, vanilla extract, matzo meal, pecans, eggs, powdered sugar

Directions:
Preheat oven to 425 degrees.
In a large sauce pan, heat water, butter or oil, salt and sugar to a boil.
Remove from heat and add vanilla and cinnamon.
Stir in matzo meal and pecans until it forms a ball.
Add eggs to the dough mixture, beating thoroughly after each one.
Drop onto greased cookie sheets (makes 24 buns].
Bake for 25-30 minutes, bottoms and tops should be lightly browning. (Switch pans on racks at 15 minutes in oven if they appear uneven.].
Remove from oven and dust immediately with powdered sugar.
Garlic Buttered BBQ Corn


Ingredients:
unsalted butter, garlic, parsley, cracked black pepper, salt, sugar

Directions:
Remove corn husk and silk.
place each cob on it's own sheet of aluminium foil.
cream together softened butter, garlic and parsley.
divide butter mixture equally among corn and smear liberally over cob.
sprinkle each cob with salt, fresh ground pepper and sugar to your liking.
(just a tiny pinch of sugar adds to the flavour of the corn and brings out the sweetness if the corn isn't one of the sweeter varieties].
wrap up each cob securly in the foil.
place on the bbq and grill for approximately 20 mins, turning occasionally (until corn kernels have slight give under pressure].
unwrap (carefull, they hold the heat for quite a long time] and enjoy!
CHOOSE YOUR CORN CAREFULLY! I reccomend peaches and cream corn and if when you're husking the cork it is already a dark yellow colour, it's not the best choice for this recipe (as IngridH likely experienced]. I am actually a corn merchandiser and I highly suggest taking the time to pull the husk back a bit in the store to make sure you're getting corn that's a pale yellow and white mix of small scale firm kernals --  so you know you're not getting old corn!
Marinated Antipasti Bruschetta


Ingredients:
grape tomatoes, water-packed artichoke hearts, fresh mozzarella cheese, olive oil, lemon juice, garlic clove, prosciutto

Directions:
In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour.
Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter.
Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.
Wild Onion Clam Chowder


Ingredients:
scallion, onion, butter, flour, milk, minced clams, potato, salt, pepper

Directions:
In a large pot, saute' scallions and onions in butter; about 5 minutes.
Add diced potato, then the flour; blend well.
Add milk.
Heat to almost boiling; stirring constantly.
Add clams with juice, salt, pepper, and celery salt.
Continue to cook another 10 minutes.
Romaine and Mandarin Orange Salad with Poppy Seed Dressing
Category: salad
By Joni B.

I always get rave reviews when I serve this simple salad with a zesty poppy seed dressing! I often don't use the full amount of dressing, as I prefer less.

Ingredients:
6 slices bacon
⅓ cup apple cider vinegar
¾ cup white sugar
½  red onion, coarsely chopped
½ teaspoon dry mustard powder
¼ teaspoon salt
½ cup vegetable oil
1 teaspoon poppy seeds
10 cups torn romaine lettuce leaves
1 (10 ounce) can mandarin orange segments, drained
¼ cup toasted slivered almonds

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside. To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 6 servings

Calories: 456.6
Fat: 33.7 g
Saturated fat: 7.3 g
Carbohydrates: 34.8 g
Sugars: 31 g
Dietary fiber: 2.9 g
Protein: 5.9 g
Cholesterol: 19 mg
Sodium: 341.6 mg
Christmas Cherry Chews


Ingredients:
rolled oats, flour, brown sugar, baking soda, salt, butter, brown sugar, eggs, baking powder, salt, coconut, red maraschino cherry, pecan halves

Directions:
Set oven to 350 degrees.
Grease a 9" x 13" baking pan.
In a bowl, mix together the first 5 ingredients.
Cut in the cold butter with a pastry blender until crumbly.
Press mixture into the prepared baking pan.
Bake for 8-9 minutes (don't overbake]; remove and cool.
Lower the oven temperature to 325 degrees.
In a bowl, combine all topping ingredients; mix well.
Spread topping over the cooled base.
Sprinkle with pecan halves over top.
Return to oven; bake for 30 minutes longer.
Cool, cut into squares.
Curry Turkey Salad


Ingredients:
mango chutney, curry powder, mayonnaise, cooked rice, green seedless grape, red onion, chives, crouton

Directions:
Mix dressing: chutney, curry, and enough mayo to taste.
Season with salt & pepper.
In a mixing bowl, combine turkey, rice, grapes, almonds, and red onions.
Add dressing and mix well.
Serve atop salad greens (drizzled with a bit of high quality olive oil], garnish with chives and set croutons on top.
Bleu Cheese Dressing


Ingredients:
sour cream, mayonnaise, garlic powder, paprika, salt, black pepper, vinegar, blue cheese

Directions:
Combine all ingredients except the bleu cheese; mix well.
Crumble bleu cheese, add to mixture and stir.
Warm Dressing for Spinach


Ingredients:
sugar, all-purpose flour, salt, cold water, cider vinegar, eggs

Directions:
In large saucepan, combine sugar, flour and salt.
Gradually stir in water and vinegar.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat;.
Cook and stir 2 minutes longer.
Remove from heat.
Stir small amount of hot dressing into eggs; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer.
Remove from heat.
Serve immediately over spinach salad that you might want to have mushroom and croutons inches.
Sprinkle top with cooked and crumbled bacon.
Strawberry Crumb Bars


Ingredients:
sugar, baking powder, all-purpose flour, salt, lemon, unsalted butter, egg, fresh strawberries, cornstarch, lemon

Directions:
Preheat the oven to 375°F  Grease a 13×9 inch pan; set aside.
In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork  Cut in the butter and egg with a pastry blender (or two knives if you don’t have one] until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.
Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar, cornstarch and lemon juice.  Gently mix in the strawberries with a rubber spatula until combined.  Spread the berry mixture evenly over the bottom crust  Crumble the remaining dough over the top of the berries.
Bake for about 45 minutes or until the top is slightly golden brown.
Cool completely before cutting into squares and serving.
Warm Green and Yellow Squash Salad With Cranberry Vinaigrette


Ingredients:
apple cider vinegar, cranberry juice, honey, salt, white pepper, olive oil, zucchini

Directions:
In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste.
Slowly add the oil and whisk until the oil is incorporated into the vinaigrette.
Chop the cranberries and add them  to the vinaigrette.
Stir to combine. Set aside.
Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core.
Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl.
Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the.
dressing.] Set aside for 5 minutes. Transfer to a serving dish. Serve immediately.
Do Ahead Tip:
The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.