xiaoxl/recipe_data huggingface dataset:
Tuna Twister Melt


Ingredients:
tuna, sharp cheddar cheese, celery, mayonnaise, flour tortillas

Directions:
Mix tuna, cheese, mayo, celery and relish., Spread mixture evenly onto two tortillas., Roll up tortillas., Place tortillas seam side down on microwavable plate., Microwave on high 20 seconds or until cheese melts.
Hangtown Fry with Parmesan and Fresh Herbs
Category: breakfast-and-brunch
By Cazuela

My variation on the traditional Hangtown Fry contains cheese and fresh herbs and is finished under the broiler where the egg/oyster mixture puffs up like a cross between a frittata and a souffle. I get the best results using a cast iron skillet. It's important that the oven be hot before you place the skillet under the broiler.

Ingredients:
6  eggs
¼ cup heavy cream
2 dashes hot pepper sauce
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh oregano
¼ teaspoon freshly ground black pepper
⅓ cup freshly grated Parmesan cheese, divided
1 teaspoon olive oil
1 tablespoon butter
12  shucked small oysters, drained
2 tablespoons chopped fresh parsley

Directions:
Preheat the broiler; place the rack about 5 inches from the broiling unit. Whisk eggs in a bowl. Add cream, hot sauce, basil, oregano, black pepper, and 1 tablespoon of the grated Parmesan cheese. Heat oil in a skillet over medium-high heat. Melt the butter in the skillet and swirl it around to coat the pan evenly. Place the oysters in the skillet and brown on both sides, about 1 minute on each side. Let the liquid reduce a bit, about 30 seconds longer. Slowly pour the egg mixture over the oysters, keeping the oysters evenly distributed in the pan. After about 30 seconds, shake the pan slightly but do not stir. After about 3 minutes when the bottom and sides of the eggs begin to set, sprinkle the remaining cheese on top and place the pan under the broiler. Broil until the eggs begin to puff around the edges and the top is nicely browned, 5 to 7 minutes. Remove from the oven; sprinkle with chopped parsley. Serve immediately from the skillet in wedge-shaped pieces.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 558.7
Fat: 33.5 g
Saturated fat: 13.4 g
Carbohydrates: 17.4 g
Sugars: 0.8 g
Dietary fiber: 0.1 g
Protein: 44.1 g
Cholesterol: 513.8 mg
Sodium: 675.1 mg
Red Cabbage Slow Slaw
Category: salad
By Lynn Edwards

This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!

Ingredients:
1 head red cabbage, cored and sliced as thinly as possible
¾ cup red wine vinegar
5 tablespoons white sugar
2 tablespoons balsamic vinegar
1 tablespoon salt
1 ½ teaspoons onion powder
1 teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon ground black pepper
½ cup olive oil

Directions:
Put sliced cabbage into a large sealable plastic bag. Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal. Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days. Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

Prep time: 15 mins
Total time: 2 days
Yields: 8 servings

Calories: 193.2
Fat: 13.7 g
Saturated fat: 1.9 g
Carbohydrates: 18.3 g
Sugars: 12.5 g
Dietary fiber: 2.3 g
Protein: 1.6 g
Sodium: 1016.6 mg
Tuna Sandwich Casserole


Ingredients:
butter, tuna, celery, onion, garlic cloves, pepper, eggs, milk

Directions:
Grease a 3-quart rectangular baking dish; set aside.
Trim the crusts from the bread slices. Spread a side of 6 of the bread slices with half of the softened butter. Place the bread slices , buttered side up over the bottom of the prepared baking dish, trimming slices as necessary to fit; set aside.
In a large bowl, stir together the tuna, celery, onion, and garlic. Add the mayonnaise and spices; stir to combine all of the ingredients.
Spread the tuna mixture over the buttered bread slices in the baking dish. Spread the remaining butter over a side of each of the remaining bread slices. Place the bread slices, buttered side up, over the tuna mixture, trimming the slices as necessary to fit.
In a large bowl using a wire whisk, beat the eggs. Stir in the milk and undiluted cream of mushroom soup; mix well. Carefully pour the soup mixture evenly over the bread and tuna layers in the baking dish. Cover the baking dish and chill in the refridgerator overnight.
Preheat the oven to 350 degrees. Bake the casserole, uncovered, in the oven about 1 hour or until the top of the casserole is golden brown.
Chicken Delicious
Category: meat-and-poultry
By CORWYNN DARKHOLME

For those of you who are trying to cut back on red meats, this is a great chicken recipe!! Full of flavor and savory fun!! Serve over hot, fluffy rice if desired.

Ingredients:
10  skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
⅛ teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed cream of celery soup
⅓ cup dry sherry
¼ cup grated Parmesan cheese

Directions:
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker. In a medium size bowl  mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese. Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 12 servings

Calories: 153.5
Fat: 5.1 g
Saturated fat: 1.5 g
Carbohydrates: 4.7 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 20.5 g
Cholesterol: 55 mg
Sodium: 478.9 mg
Tsizzles Sloppy Joes


Ingredients:
canola oil, ground turkey, onion, garlic cloves, pinto beans, no-salt-added tomato sauce, sugar, tomato paste, red wine vinegar, molasses, Worcestershire sauce, salt, fresh ground black pepper

Directions:
1. Brown the turkey and onion w/half the salt and half the pepper in canola oil in a large cast iron skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks.
2. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally.
3. Stir in the rest of the ingredients, reduce heat to low, and simmer for 20 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.
Instant Pot® Tuscan Chicken
Category: meat-and-poultry
By lutzflcat

An Italian pasta dish loaded with a creamy Parmesan and cream cheese sauce, with bites of spinach, basil, sun-dried tomatoes, and tender chicken. A single pot meal prepared quickly in the Instant Pot®. Garnish with additional Parmesan cheese, if desired.

Ingredients:
1 teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper
1 pound boneless, skinless chicken tenders
1 tablespoon olive oil
2 tablespoons butter
⅓ cup minced onion
1 tablespoon minced garlic
3 cups low-sodium chicken broth
8 ounces penne pasta
¾ cup half-and-half
2 teaspoons Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) package reduced fat cream cheese, room temperature, cut into small cubes
1 cup grated Parmesan cheese
3 cups fresh baby spinach
½ cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons chopped fresh basil

Directions:
Combine paprika, salt, and pepper in a bowl and season chicken tenders on both sides. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Brown chicken tenders in the hot oil for about 2 minutes. Remove to a plate. Add butter to Instant Pot®. Stir in onion and garlic; cook and stir for 1 to 2 minutes. Pour in chicken broth, scraping off browned bits from the bottom with a wooden spoon. Mix in penne pasta, half-and-half, Italian seasoning, salt and pepper. Return chicken tenders back to the pot; 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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken to plate and cover with foil. Immediately stir penne to separate them from the sauce. Mix in cream cheese, stirring until sauce is smooth. Add Parmesan cheese, spinach, and sun-dried tomatoes, stirring well. Chop chicken into bite-sized pieces, return to the pot, and stir to combine with the sauce. Toss basil in right before serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 763.3
Fat: 37.5 g
Saturated fat: 19 g
Carbohydrates: 55.6 g
Sugars: 3.7 g
Dietary fiber: 4.1 g
Protein: 52.3 g
Cholesterol: 153.6 mg
Sodium: 1100.1 mg
Watermelon Salsa


Ingredients:
watermelon, lime juice, red onion, cilantro, salt

Directions:
In a large bowl, combine all ingredients.
Cover and refrigerate at least one hour before serving. Serve with a slotted spoon.
Ultimate Mexican Stuffed Chicken


Ingredients:
boneless skinless chicken breast halves, butter, mozzarella cheese, diced tomatoes with green chilies, chili powder, garlic powder

Directions:
Dethaw chicken breasts if frozen. Preheat oven to 350 F and lightly spray a 13x9 pan with cooking spray or lightly coat with shortening. Place a single breast into a ziplock, do not close. Continuously beat with mallet or rolling pin evenly until chicken breast is about 1/2 inch thick. Do this with every chicken breast.
Melt butter, coat both sides of chicken. Shred 1 3/4 cheese and mix with the tomatoes and chilis, 1/2 pkg of taco seasoning,1/4 C onion.
Put 1/4 cup of mixture in each breast. Do not overfill. Rolling is easiest if mixture is compact, tuck sides while roling away from you. Place in pan, edges on bottom.
Bring Enchilada sauce to a boil, stirring in the chilli powder, garlic, and remaining onion. Pour hot sauce over the breasts. Top with remaining cheese, and olives. Cover with tin foil.
Algerian Stew With White Beans - Barboucha


Ingredients:
tripe, lamb, yellow onions, garlic, green peppers, black pepper, cumin, paprika, white beans, salt, cilantro, tomatoes

Directions:
Roast the peppers on a flame, till the skins turn black, then cover with saran wrap for ten minutes to allow the steam to moisten the peppers.
Remove the wrap and peel off the skin.
Do not rinse under running water as you will take away the taste.
Dice the tripe into 1 inch squares and blanch in hot water, and drain.
If using lamb, brown in a little oil to remove the oil, and cut into cubes.
In a stewing pot, saute the onions, garlic, green peppers in 2- 3 tablespoons of olive oil for 5 minutes on medium flame.
Add spices and continue frying for 1- 2 minutes.
Add meat, and stir until the meat is coated with all the ingredients.
Cover with water, add the white beans and bring to boil for at least an hour, or until the beans are cooked.  Add 2 chopped tomatoes, 20 minutes after cooking the white beans
Garnish with chopped cilantro.
Banana & Date Dessert


Ingredients:
dates, bananas, bananas, heavy whipping cream, sugar, cinnamon

Directions:
Slice the dates in half & remove the pits then chop into large pieces. Cut the bananas into 1/2 inch thick rounds then cut the rounds in half.
Whip the cream & sugar together with an electric mixer until stiff peaks are formed.
Gently fold in the bananas and the dates. Separate into individual serving dishes and sprinkle with cinnamon. Chill for 30 minutes before serving.
Jalapeño Popper Bake from 'Every Day Easy Air Fryer'


Ingredients:
chicken thighs, bell pepper, cream cheese, chili powder, kosher salt, bacon, scallion, celery rib, celery rib, tortilla chips

Directions:
1.	Grease a 7 1/2-inch barrel cake pan (see Note] with oil.
2.	In a large bowl, stir together the chicken, bell pepper, jalapeños, cream cheese, Mexican cheese blend, chili powder, garlic salt, and salt until thoroughly combined. Transfer the mixture to the prepared pan.
3.	Cut each bacon slice into three or four pieces. Arrange the bacon in a circle on top of the chicken mixture. Place the pan in the air-fryer basket. Set the air fryer to 400°F for 15 minutes, or until the cheese has melted and the chicken is cooked through.
4.	Sprinkle with the scallions and serve with vegetables and/or tortilla chips for dipping.
NOTE: This recipe was written to be made in an extra-deep 7 1/2-inch round pan called a barrel pan or cake barrel, which is sold as an accessory for air fryers with a capacity of 5.3 quarts or more. If your fryer is smaller than that, use a 6-inch round cake pan with 4-inch sides and increase the cooking time by 5 to 8 minutes.
Effortless Rustic Bread
Category: breakfast-and-brunch
By amyw

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.

Ingredients:
3 cups warm water
1 ½ tablespoons active dry yeast
1 ½ tablespoons coarse salt
6 ½ cups all-purpose flour
½ cup cornmeal

Directions:
Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours. Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes. Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet. Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 6 hrs 15 mins
Yields: 2 loaves

Calories: 161.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 33.7 g
Sugars: 0.1 g
Dietary fiber: 1.5 g
Protein: 4.8 g
Sodium: 526.6 mg
Pakistani Pot Roast Beef Fillets (Pasanday)
Category: world-cuisine
By SRECIPE

This beef is marinated with the mixture of flavorful spices with yogurt, which gives the beef an exceptional flavor. This is one of a Pakistani common meat dish. Serve hot with pita or Pakistani flat bread (Naan).

Ingredients:
1 cup plain yogurt
1 teaspoon ginger garlic paste
2 teaspoons crushed red pepper flakes
½ teaspoon ground black cumin
½ teaspoon ground cloves
¼ teaspoon ground turmeric
2 teaspoons salt
2 pounds round steak, cut into pieces
¾ cup vegetable oil
1  medium onion, thinly sliced
1 ½ tablespoons lemon juice
1 bunch fresh cilantro, for garnish
4  fresh green chilies, for garnish

Directions:
In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes. Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 421.4
Fat: 31.8 g
Saturated fat: 7.7 g
Carbohydrates: 6.7 g
Sugars: 4.1 g
Dietary fiber: 1.1 g
Protein: 26.9 g
Cholesterol: 71 mg
Sodium: 687 mg
French White Bean and Cabbage Soup


Ingredients:
olive oil, yellow onion, carrot, garlic cloves, green cabbage, yukon gold potato, cannellini beans, dried thyme, salt, fresh ground black pepper, liquid smoke, fresh parsley leaves

Directions:
Heat the oil in a large saucepan over medium heat.
Add in the onion, carrot, and garlic; cover and cook 5 minutes or until softened.
Transfer the cooked vegetables into a 6-quart slow cooker.
Add in the cabbage, potato, beans, stock, and thyme; season to taste with salt and pepper.
Cover and cook on LOW for 8 hours.
Just before serving, stir in the liquid smoke (if using], and parsley; taste to adjust seasonings.
Bananas Foster Cocktail


Ingredients:
vanilla vodka, banana

Directions:
In a rocks glass filled with ice, stir together all ingredients., Garnish with banana.
Lahma Bajeen - Meat Pies


Ingredients:
egg, dry active yeast, water, sugar, all-purpose flour, salt, extra virgin olive oil, extra virgin olive oil, milk, olive oil, lamb, ground beef, onion, ground cinnamon, ground allspice, black pepper, white pepper, salt, pine nuts, chopped tomato, fresh lemon juice, olive oil

Directions:
Dough:
Dissolve the sugar in the ¼ cup water. Sprinkle the yeast over the water and let ferment and bubble.
In a large bowl combine the yeast, flour, salt, olive oil, egg, and warm milk. Knead until a soft dough is formed. Dough will be slightly sticky, so always make sure your hands have a little olive oil on them.
Lightly grease the same bowl with olive oil. Return the dough to the bowl, cover with a clean cloth and leave in a warm dry place for at least 2 hours, until doubled.
Meat  Filling :
Heat the olive oil in a heavy large skillet over medium high heat. Add the ground lamb or beef and stir and cook until the meat is crumbly and it is no longer pink.
Stir in the chopped onion and cook, stirring until the onion is soft , about 5 minutes.
Stir in the pine nuts and all of the spices and seasonings. Stir and cook for one minute. Add the chopped tomatoes.
Cover the skillet , reduce the heat to low and cook for 10-15 minutes until the tomato is soft.
Remove from heat. Stir in the fresh lemon juice.
The mixture should not be watery but it should be moist. Set aside to cool.
Assembly:
Take fist-fulls of the dough and on a floured surface roll out into small balls. Let rest for 5 minutes. Flatten each dough ball into 4” disc, about ½” thick.
Place on a lightly oiled baking sheet and top with meat. Repeat with remaining dough and meat.
Bake until golden brown, about 18-20 minutes. Serve warm.
Best way to eat: Serve hot out of the oven or warm with fresh lemon or plain yogurt.
Baked Spinach & Artichoke Dip


Ingredients:
frozen chopped spinach, artichoke hearts, parmesan cheese, mozzarella cheese, white pepper, lemon juice, parmesan cheese

Directions:
Preheat oven to 350 degrees.
In a medium bowl, combine spinach, artichoke hearts, ½ cup Parmesan cheese, 	mozzarella cheese, white pepper and lemon juice.
Mix well.
Spoon mixture into a 1-quart baking dish.  Top with remaining ¼ cup parmesan cheese.
Bake for 15-20 minutes or until hot and bubbly.
Serve with multicolored veggie chips or with restaurant style nacho chips.
Chunky Chocolate Chip Cookies


Ingredients:
flour, baking soda, ground cinnamon, salt, canola oil, granulated sugar, brown sugar, vanilla extract, old fashioned oats

Directions:
Combine flour, baking soda, cinnamon, and salt in medium bowl. Whisk together oil, granulated sugar, and brown sugar in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and then chocolate.
Cover and chill dough at least 15 minutes. Mean while, heat oven to 375. Line 2 baking sheets with parchment paper .
Shape dough into 16 balls (1/4 scant cup each] with hands, using a little pressure. Place  8 balls on each prepared sheet. With fingers, press each into a patty about 3" in dibmeter, allowing about 2" between patties for slight spreading.
Bake 7-10 minutes or until desired browness (do not overbake], switching position of sheets halfway through. Let cool a few minutes before moving to rack to cool completely.
World's Best Easy Creamy Chicken Noodle Soup


Ingredients:
chicken broth, evaporated milk, butter

Directions:
"Remove skin and shred chicken.  Cook noodles as directed and drain.  Set aside.  Combine chicken broth, evaporated milk, butter, celery soup, carrots, and seasoning in large saucepan.  Bring to boil then lower heat and simmer for 20 to 30 minutes.  Add chicken and noodles to saucepan and heat through."
Comforting Potato Soup


Ingredients:
potatoes, carrot, celery, water, onion, butter, margarine, flour, salt, pepper, parmesan cheese, dry mustard, 2% low-fat milk

Directions:
In large pot, cook potatoes, carrots and celery in water until tender, about 20 minutes.
Drain, reserving liquid and setting vegetables aside.
In same pot, saute onions in butter until soft.
Stir in flour, salt, pepper, parmesan cheese and dry mustard.
Gradually add milk, stirring constantly until thickened.
Gently stir in cooked vegetables.
Add 1/2 cup or more of reserved cooking liquids until soup is desired consistency.
Peaches & Cream Gingersnap Cups


Ingredients:
ground ginger, cream cheese, peach yogurt, vanilla

Directions:
Combine gingersnap crumbs and ginger in small bowl; set aside.
Beat cream cheese in small bowl at medium speed with electric mixer until smooth. Add yogurt and vanilla. Beat at low speed until smooth and well blended. Stir in chopped peaches.
Divide peach mixture between two 6 oz. custard cups.  Cover and refrigerate 1 hour. Top each serving with half of gingersnap crumb mixture just before serving.
Eggplant Stackers


Ingredients:
eggplant, olive oil, vinegar, pepper, garlic powder, salt, diced tomatoes, mozzarella cheese

Directions:
Pre heat oven to 350.
Heat small amout of olive oil in skillet with grilling marks or normal skillet on medium heat.
Wash and slice eggplant with skin on about 1/2 inch thick.
Mix together oil, vinegar, and spices in a small bowl.
Brush both sides of eggplant with mixture.
Place sliced eggplant in skillet and cook about 3 min per side.
After eggplant is cooked place on baking sheet sprayed with non stick spray.
Take one side and put 1 TBSP of diced tomatoes and 1 slice mozzarella cheese then place other eggplant slice on top.
Bake for about 20 minutes.
This will make four stackers depending on eggplant size.
I do use foil and spray it since some of the cheese will melt out.
Brothy Clams and Chorizo


Ingredients:
olive oil, chorizo sausage, fennel bulb, Spanish onion, garlic cloves, pimentos, crushed red pepper flakes, dry white wine, littleneck clams, fresh parsley leaves, unsalted butter, lemon

Directions:
In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!