xiaoxl/recipe_data huggingface dataset:
Marinated Fried Fish
Category: seafood
By terrylynne

This is a simple and flavorful fish dish.

Ingredients:
2 (4 ounce) fillets flounder
2 tablespoons lemon juice
2 tablespoons chopped garlic
2 teaspoons ground cumin
1 teaspoon paprika
½ cup all-purpose flour
1 teaspoon dried dill weed
¼ teaspoon cayenne pepper, or to taste
1  egg, beaten
1 tablespoon water
1 cup vegetable oil for frying

Directions:
Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours. Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper. Beat egg and water together in a wide bowl. Heat oil in a large skillet over medium heat. Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat. Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.

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

Calories: 1344.8
Fat: 123.5 g
Saturated fat: 17 g
Carbohydrates: 37.4 g
Sugars: 1.2 g
Dietary fiber: 2.1 g
Protein: 25.3 g
Cholesterol: 152.9 mg
Sodium: 202.6 mg
Christmas Time Jam


Ingredients:
cranberries, sugar, water, butter, cinnamon, nutmeg, cloves

Directions:
Use good canning procedures.
Put cranberries and water in large saucepan. Bring to boil. Reduce heat to low, cover and simmer 10 minutes. Press through a sieve, if desired, I don't.  Measure 7-1/2 cups prepared fruit into a pot.
Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred] on high heat, stirring constantlly.
Stir in pectin and return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with metal spoon.
Ladle into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads.
Use good canning methods.
Chicken, Chorizo & Tortilla Soup


Ingredients:
chorizo sausage, olive oil, garlic cloves, red bell pepper, onion, dark red kidney beans, fire-roasted tomatoes, chicken broth, tortilla chips, monterey jack pepper cheese

Directions:
Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat  & simmer 5 minutes.
Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.
Slow Cooker Cheddar Polenta


Ingredients:
hot water, polenta, yellow cornmeal, extra virgin olive oil, salt, black pepper, extra-sharp cheddar cheese

Directions:
Mix water, polenta, olive oil, salt and pepper in slow cooker; whisk until well blended. Add cheddar cheese and whisk again.
Cover and cook on high setting for about 2 hours, or until liquid is mostly absorbed. Stir together well (polenta should have consistency of thick cooked cereal].
If not serving right away, pour onto buttered baking sheet with sides, spreading into an even layer; cover with plastic wrap and let cool. When ready to serve, cut into rectangles and sauté in nonstick skillet with olive oil until golden on both sides.
Bologna Salad Sandwich Spread


Ingredients:
"eggs"

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Gind the bologna and eggs in a meat grinder with a medium blade. (I use food processor].
In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of pickle relish.
Refrigerate 2 to 3 hours, or until chilled.
Rustic Cabbage and Sausage Soup
Category: soups-stews-and-chili
By mkhurt

Easy and delicious rustic Italian-flavored cabbage soup.

Ingredients:
1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

Directions:
Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes. Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 379.4
Fat: 11.9 g
Saturated fat: 4 g
Carbohydrates: 46.2 g
Sugars: 5.5 g
Dietary fiber: 11 g
Protein: 22.4 g
Cholesterol: 26.8 mg
Sodium: 1456.7 mg
Sopa De Lima (Yucatan Lime Soup)


Ingredients:
corn tortillas, salt, onion, celery rib, carrot, garlic cloves, bay leaf, dried Mexican oregano, tomatoes, low sodium chicken broth, boneless skinless chicken breasts, green onions, limes, juice of, avocado, fresh cilantro leaves

Directions:
Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.
Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.
When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.
German Rouladen
Category: world-cuisine
By Ron Oldham

Meat rolls filled with bacon, onions and pickles.  Delicious, easy recipe learned while visiting Germany.

Ingredients:
1 ½ pounds flank steak
German stone ground mustard, to taste
½ pound thick sliced bacon
2 large onions, sliced
1 (16 ounce) jar dill pickle slices
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

Directions:
Cut the flank steak into thin filets; about 1/4 inch thick and 3 inches wide. Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and saute until browned. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 264.3
Fat: 17.4 g
Saturated fat: 7.6 g
Carbohydrates: 7.7 g
Sugars: 4.1 g
Dietary fiber: 1.8 g
Protein: 19.1 g
Cholesterol: 59.4 mg
Sodium: 1449.5 mg
Butterscotch Creme Brulee (Light)


Ingredients:
half-and-half, vanilla bean, sugar, sugar

Directions:
Preheat oven to 325 degrees F.
Split vanilla bean down the middle and scrape out the insides. Heat half-and-half and vanilla bean (all of it, including the husk] on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
Pour mixture through a fine mesh strainer and equally divide between 6 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
Allow to sit for a few minutes before serving.
Peanut Butter Sandwich Spread


Ingredients:
peanut butter, raisins, pecans

Directions:
Mix and beat together peanut butter and grape jelly.
Add raisins and finely chopped pecans.  Spread between two slices of bread for the best snack in the world!
Chicken & Sweet Potato Crock Pot Stew


Ingredients:
skinless chicken thighs, sweet potatoes, white button mushrooms, shallots, garlic cloves, dry white wine, fresh rosemary, dried rosemary, salt, fresh ground pepper, white wine vinegar

Directions:
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, salt and pepper in a 6 quart crock pot; stir to combine.
Cover and cook on low until the potatoes are tender, about 5 hours.
Before serving, remove bones from the chicken, if desired, and stir in vinegar.
My Momma's Potato Salad (With My Personal Touch:)


Ingredients:
potatoes, mayonnaise, yellow mustard, eggs, onion, apple cider vinegar, dill weed, salt, pepper, paprika

Directions:
partially peel potatoes & boil in a large pot of salted water until soft, drain & let cool (Iï¿½ll sometimes throw them in a bowl in the freezer to speed up this process.].
bring eggs to a rolling boil, cover & remove from heat.  let stand, covered, for 15 minutes.  drain & let cold water run over until cool.  peel & dice pretty small.
dice potatoes into 1 inch cubes & put in a large serving bowl.
layer remaining ingredients on top of potatoes in the order written.
After spreading everything evenly over the potatoes, gently combine all ingredients with a wooden spoon. ï¿½you only want to stir once so the potatoes donï¿½t break up too much.
cover & refrigerate for at least 4 hours.  remove from fridge & add more mayo if necessary. (potatoes will soak up some of the mayo while chilling.].
White Bean Burgers With Spinach


Ingredients:
cannellini, carrot, onion, egg, fresh parsley, olive oil, tomato sauce, diced tomato, fresh basil, salt, ground black pepper

Directions:
In a medium bowl, mash beans with a fork or potato masher.  Stir in half the bread crumbs, the carrot, onion, egg, half of the parsley, 1 Tb olive oil, and 1/4 tsp each salt and pepper.  Combine remaining breadcrumbs and parsley in a shallow dish.
Shape bean mixture into 4 patties (mixture will be soft].  Dip both sides of patties into bread crumb mixture to coat.
Heat remaining 2 Tb oil in a large skillet over medium heat.  Add patties.  Cook for 4 minutes per side or until well browned.
Arrange spinach and patties on bread slices or buns.  Top with Easy Tomato Sauce.
Easy Tomato Sauce:
Place tomatoes in a blender or food processor.  Cover and blend or process to desired consistency.  Pour into a bowl and stir in snipped fresh basil.  Season to taste with salt and pepper.
Scheherazade Casserole


Ingredients:
bulgur, boiling water, olive oil, onions, garlic cloves, salt, cumin, basil, black pepper, cayenne, bell pepper, dried soybeans, tomatoes, tomato paste, fresh parsley, feta cheese

Directions:
Preheat oven to 375*.
Lightly oil a 9x13" baking pan.
Place bulgur in a small bowl.
Add boiling water, cover with a plate, and let stand at least 15 minutes.
Meanwhile, heat olive oil in large skillet.
Add onion, garlic, salt and seasonings.
Stir occasionally as you saute over medium heat for 5 to 8 minutes.
Add bell pepper and saute about 5 minutes.
more.
Drain soybeans, and place them in blender with 1 cup fresh water.
Grind until soybeans resemble a coarse batter.
Transfer to large bowl.
(you can just grind the canned beans] Add soaked bulgur and sauteed vegs.
to the soybeans.
Stir in tomatoes, breaking into bitesized pieces.
Add tomato paste, parsley and 1 cup of the feta.
Mix well.
Spread into the baking pan and sprinkle remaining feta on top.
Cover and bake 30 minutes.
at 375*, then uncover and bake 15 minutes.
more at 350*.
Serve hot.
Enjoy!
Tom Collins Cocktail
Category: drinks
By Allrecipes

Created in the late 1800s, the Tom Collins is said to be named after a wide-spread practical joke that swept the country. This cocktail, however, is no joke.

Ingredients:
1 ½ cups ice
2 fluid ounces gin
¾ fluid ounce lemon juice
½ fluid ounce simple syrup
1 cup ice
2 fluid ounces club soda
1  lemon wedge

Directions:
Fill a Collins glass with 1 1/2 cups ice, set aside in the freezer. Combine gin, lemon juice, and simple syrup in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled Collins glass. Top with club soda and garnish with a lemon wedge.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 190.6
Carbohydrates: 12.8 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 0.2 g
Sodium: 3.9 mg
Watercress Soup


Ingredients:
watercress, pears, leek, butter, heavy cream

Directions:
In a soup pot, at low heat melt the butter.
Add the leek and cook until it begins to soften.
Add the pear and cook covered for few minutes also until tender.
Add the watercress, vegetable stock and continue cooking for about 10 minutes.
Season with salt and pepper.
Pour the cream and puree in the blender.
Add additional salt and pepper to taste and serve with a piece of country bread if desired.
Scallop and Bacon Kebabs


Ingredients:
sea scallops, bacon, lemon wedge

Directions:
Brush scallops with vegetable oil.
Dip in bread crumbs.
Skewer scallops alternately with bacon squares.
Grill over moderate heat 10 minutes or until golden brown;.
-OR-Broil 4 inches from heat source, turning several times during the cooking period.
Serve with lemon wedges.
Poutine Gravy
Category: everyday-cooking
By Chef John

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you're finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. While I don't have any problem with you buying the cheese curds, or using frozen fries, I do hope you make the sauce from scratch. Use beef chuck, short rib, or brisket to achieve this marvelously meaty, super savory, ridiculously rich gravy that makes all the sogginess worth it.

Ingredients:
1 tablespoon vegetable oil
1 pound boneless beef chuck, chopped, or more to taste
4 tablespoons butter
1 cup diced onions
salt to taste
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
⅓ cup all-purpose flour
4 cups homemade beef broth
1 (16 ounce) package crinkle-cut French fries, or to taste
1 cup fresh cheese curds, or to taste
1 teaspoon chopped fresh chives, or to taste

Directions:
Drizzle oil into a pan over high heat. Add beef chuck. Cook and stir until juices evaporate and the beef starts to brown and stick to the bottom of the pan, 5 to 7 minutes. Add butter and reduce heat to medium; stir until butter is melted. Add onions, salt, pepper, and cayenne to the beef. Cook until onions are softened and golden, 2 to 3 minutes. Stir in flour. Cook and stir until flour smells like cooked pie crust, 2 to 3 minutes. Pour in broth and bring to a simmer over high heat. Bring heat back down to medium. Let simmer, uncovered, until gravy reaches your desired thickness, 15 to 20 minutes, scraping down the sides occasionally. Season with salt. Preheat the oven to 450 degrees F (230 degrees C). Lay fries out on a baking sheet. Bake in the preheated oven, turning halfway, until crispy and golden brown, 13 to 18 minutes. Fill a serving platter with fries. Scatter cheese curds on top. Ladle a portion of the beef gravy on top and garnish with chives.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 327
Fat: 22.3 g
Saturated fat: 11.4 g
Carbohydrates: 17.5 g
Sugars: 1 g
Dietary fiber: 1.9 g
Protein: 14.2 g
Cholesterol: 61.7 mg
Sodium: 600.7 mg
Sweet and Spicy Coleslaw


Ingredients:
green cabbage, carrots, yellow onion, mayonnaise, mustard, apple cider vinegar, sugar, black pepper, cayenne

Directions:
Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.
In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and cayenne. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.
Mashed Red Skinned Potatoes With Scallions


Ingredients:
heavy cream, unsalted butter, sour cream, scallion

Directions:
Place potatoes in a large pot, cover with water, salt liberally, and bring to a boil over medium heat.
Reduce heat and simmer until tender, about 20 minutes.
Meanwhile, in another pot heat cream and butter over low heat; do not allow to boil.
Drain the potatoes, return to the pot and mash with a potato masher (do not over-mash or they will become gluey].
Continue mashing, adding cream and butter mixture, sour cream, salt and pepper.
Stir in scallions and serve.
Honey Wheat Brown-And-Serve Rolls


Ingredients:
active dry yeast, sugar, warm water, whole wheat flour, all-purpose flour, shortening, honey, egg, salt

Directions:
Sprinkle yeast and sugar over warm water in small bowl; stir until dissolved. Let stand 5 minutes or until bubbly. Combine whole wheat flour and 2 cups all-purpose flour in medium bowl. Measure 1-1/2 cups flour mixture into large bowl. Add yeast mixture, shortening, honey, egg and salt. Beat with electric mixer at low speed until smooth. Increase mixer speed to medium; beat 2 minutes. Reduce speed to low; beat in 1 cup flour mixture. Increase mixer speed to medium; beat 2 minutes. Stir in remaining flour mixture and enough additional all-purpose flour, beginning with 1/4 cup, to make a soft dough.
Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding more flour to prevent sticking, if necessary. Shape dough into a ball; place in large greased bowl. Turn dough over to grease top. Cover with clean towel. Let rise in warm, draft-free place (80°F to 85°F] about 1-1/2 hours or until doubled in size. Punch down dough. Turn dough out onto lightly floured surface. Knead dough briefly; cover and let rest 15 minutes. Meanwhile, grease 24 muffin pan cups.
Divide dough into 24 equal pieces. Cut each piece into thirds. Roll each third into a ball. Place 3 balls in each prepared muffin cup. Cover and let rise in warm place about 30 minutes or until doubled in size.
Preheat oven to 275°F.* Bake 20 to 25 minutes or until rolls are set but not brown. Immediately remove rolls from muffin cups and cool completely on wire racks. Store in resealable food storage bags in refrigerator or freezer.
To bake rolls, thaw if frozen. Preheat oven to 400°F Grease large jelly-roll pan. Place rolls in prepared pan. Bake 8 to 10 minutes or until golden brown.
*To bake and serve rolls immediately, preheat oven to 375°F Bake 15 to 20 minutes or until golden brown. Immediately remove from pan. Serve warm.
Hanky Panky


Ingredients:
ground beef, pork sausage, onion, Velveeta cheese, cayenne pepper, red pepper flakes

Directions:
brown hamburger, sausage and onion.
Add Velveeta cheese until melted, sprinkle cayenne pepper and pepper flakes to taste.
Let cool completely.
Mound onto cocktail rye slices and bake at 350 for 10-12 minutes or until bubbly.
Black Bean & Corn Salad with Avocado


Ingredients:
fresh lime juice, olive oil, garlic, salt, cayenne pepper, black beans, frozen corn kernels, avocado, red bell pepper, tomatoes, green onions, fresh cilantro, chili powder

Directions:
Place lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with lid, and shake until ingredients are well mixed.
In a large plastic container or bowl with a cover, toss the beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro together.
Shake lime dressing again and pour it over the salad.
Stir salad to coat vegetables and beans with dressing, cover and refrigerate.
Let this sit for a while to blend flavors.
If you can, remove the container from the refrigerator every so often and turn upside down and back gently a couple of times to redistribute the dressing.
No-Bake Vegan Pumpkin Cheesecake (Gluten-Free, Diabetic-Friendly


Ingredients:
oats, coconut oil, erythritol, raw cashew nuts, pumpkin puree, coconut milk, coconut oil, erythritol, pumpkin pie spice, vanilla extract, salt

Directions:
In a food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.].
In a bowl, place the ground oats, almonds (or almond meal], melted coconut oil and 2 Tbsp of sweetener. Mix well and press it onto the bottom of a 7-inch springform pan. Keep the pan in the freezer while you are making the filling.
Place all the ingredients for the filling in a blender and blend until it becomes smooth and creamy. Make sure to stop the blender and scrape the sides as needed during this process.
Take out the pan from the freezer. Pour the filling in the pan and refrigerate for at least 4 hours or overnight.
Infuse love, slice and serve!
Bellissimo Pesto Pizza Pie


Ingredients:
pesto sauce, tomatoes, corn, mozzarella cheese

Directions:
Lay out pizza crust., spread pesto sauce as base of ingredients., Place 1 slice of tomato., Place 1 slice of cheese covering 3/4 of tomato., Repeat slices of tomato and cheese until done., Sprinkle corn over the top., Sparingly drizzle additional pesto sauce on top.
Batido De Mango (Mango Shake)


Ingredients:
mango pulp, milk

Directions:
In a blender, combine ingredients., Blend on high until smooth and frothy.