xiaoxl/recipe_data huggingface dataset:
Green Bean and Mint Salad


Ingredients:
fresh green beans, red onion, garlic cloves, of fresh mint, lemon, juice and zest of, Dijon mustard, olive oil, sour cream, Tabasco sauce

Directions:
In a small bowl, whisk together the garlic, mint, lemon zest and juice, and mustard.  While whisking, slowly add the olive oil and whisk until thick and emulsified.
Whisk in the sour cream and Tabasco sauce.
Season to taste with salt and pepper.
Put green beans and red onion into a large bowl.
Pour the dressing over the beans and toss well.  refrigerate at least 30 minutes or up to 24 hours before serving. The 30 minutes is not cooking time, but is the time allowed to blend the flavors while in the refrigerator.
Spaghetti Sauce With Three Tomatoes


Ingredients:
sun-dried tomato packed in oil, whole canned tomatoes, cherry tomatoes, garlic cloves, crushed red pepper flakes, mushrooms, pork, dried rosemary, oregano, dill weed, black pepper, Spanish onion, tomato paste

Directions:
Pour the sun dried tomato oil into a pan on medium heat.
Add the minced garlic cloves and the onion should you choose to use it and heat for 5-20 seconds.  Careful not to burn it.
Pour the entire can of whole peeled tomatoes with the juice into the pan.  Lower the flame.
At this time, if you're going to use the pre-sliced mushrooms get them in a pan with some butter and get them sautéed.
While the mushrooms are cooking take your attention back to your sauce.  Use the back of a wooden spoon to break up the whole tomatoes.  (As the whole tomatoes heat up it becomes easier to mash them down, making this the base for your sauce.].
You may want to have the pork links chopped up and ready to go should you choose to use them.  I would probably get them ready now so that they'll be almost ready to throw in shortly after the Mushrooms.  I like to use breakfast links, such as "Farmer Johns".  (Add a dash of black pepper to them while they are cooking].
Add 1/2 cup of chopped sun-dried tomatoes. If this is not thick enough add some tomato paste.
Now is a great time to check on your mushrooms.  If they are just about done go ahead and add them to the sauce.
Add your spices to taste.  Be careful with the crushed red pepper, the more you add the more of a punch it will pack.
While the meat is cooking and the sauce is simmering cut the cherry tomatoes in half and set aside.
Add the sausage to the sauce when it is done.  Then add the cherry tomatoes and cook 10 more minutes or until they become soft, but not mushy.  Pour over your choice of cooked pasta.  Enjoy!
Dirty Vodka Martini


Ingredients:
"vodka"

Directions:
Place ice to the brim of your martini glass and top off with ice cold water.  Let glass chill while you make the martini.
Pour vodka and olive juice in a martini shaker.  Drop in about 10 ice cubes and put the top on the shaker.
Shake the martini shaker hard and quickly for about 10-15 seconds.
Pour the ice water out of the martini glass and pour the vodka martini into the glass.  Drop the toothpick with olives into the martini and serve.
Tuscan Rustico Soup


Ingredients:
elbow macaroni, olive oil, fresh spinach, onion, garlic, water, chicken, cannellini beans, red wine vinegar, parmesan cheese

Directions:
Cook elbows according to package directions: drain.
heat oil in a large pot, add Onion, garlic and spinach cook about 5 minutes til spinach is wilted and onions are tender.
stir in all but cheese and cook about 15 minutes sprinkle cheese on before serving.
Lentil and Rice Soup With Sausage (Low Fat)


Ingredients:
olive oil, onion, garlic cloves, carrot, bay leaf, lentils, brown rice, salt, pepper, fresh parsley, crouton

Directions:
Heat the oil in a soup pot over low heat.
Saute the onions and garlic in the oil for 5 minutes.
Stir in the carrot and sausage.
Continue to cook till the onions are soft and golden.
add the broth and bay leaf to the pot. Bring to a boil, then reduce to a simmer.
Add the lentils and rice and cook, covered, for about 45 minutes, or until lentils are soft.
Add the salt, pepper and parsley. Cook for 5 minutes longer. Remove bay leaf.
Serve garnished with croutons.
Chimichurri (From Eating Well)


Ingredients:
flat leaf parsley, garlic clove, distilled white vinegar, extra virgin olive oil, kosher salt, cayenne pepper

Directions:
Chop parsley and garlic together on a cutting board until the parsley is finely minced.
Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne] pepper.
Stir to combine.
(Or combine all ingredients in the food processor & blend!].
Mixed Berry Cobbler


Ingredients:
frozen mixed berries, sugar, flour, sugar, baking powder, cinnamon, salt, egg, oatmeal, butter

Directions:
Place berries in a 8x8" baking dish.
Add enough sugar to mostly cover berries (doesn't have to be amount specified].
Mix flour, 3/4 cup sugar, baking powder, cinnamon, salt, egg and oatmeal until crumbly.
Cover berries with flour mixture and pour 1 cup melted butter over top.
Bake at 375 degrees for 45 minutes or until top is lightly browned.
Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce
Category: main-dish
By Chef John

Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

Ingredients:
1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½  lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Directions:
Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet. Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate. Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir. Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 406.9
Fat: 25.8 g
Saturated fat: 10.7 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 41.8 g
Cholesterol: 101.5 mg
Sodium: 211.6 mg
Dani's Awesome Twiced Baked Potatoes


Ingredients:
baking potatoes, olive oil, cream cheese, sour cream, butter, garlic powder, paprika, chives, green onion, bacon, cheddar cheese

Directions:
Preheat oven to 400 degrees.
Lightly coat potatoes with oil and bake for 1 hour or until tender.
Set to slightly cool.
Reduce temperature  to 325 degrees.
Cut potatoes in half lengthwise and carefully scoop flesh into a mixing bowl, leaving a 1/4 inch shell.
Place potato shells on baking sheet.
Add cream cheese, sour cream, butter,salt, pepper and garlic powder to potato mixture and whip as if preparing mashed potatoes.
If potatoes are a little too stiff or lumpy warm in the microwave and add 1-2 tbs milk.
Spoon potato mixture into shells and top with crumbled bacon, chives, and sprinkle with paprika& cheddar cheese.
Bake for 20 minutes or until warmed and cheese is lightly browned.
Zavioli with Spinach and Ricotta
Category: world-cuisine
By Buckwheat Queen

A low-carb take on ravioli. Thin strips of zucchini are stuffed with a classic magro (lean) filling and pesto, topped with tomato sauce and cheese, then baked. Top with fresh hot chile peppers or pepper flakes and more Parmesan cheese.

Ingredients:
1 ¼ cups ricotta cheese
1 cup chopped spinach
1  egg, lightly beaten
1 teaspoon ground black pepper
1 cup basil leaves, torn
2 tablespoons extra-virgin olive oil, or more to taste
½ clove garlic  (Optional)
2 tablespoons pine nuts
1 extra large zucchini
9  toothpicks, soaked in water
¼ cup pasta sauce
2 tablespoons grated Parmigiano-Reggiano cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix ricotta cheese, spinach, egg, and pepper together in a bowl. Grind basil, oil, and garlic together into a chunky paste using a mortar and pestle. Add pine nuts to the pesto; grind to the size of small peddles. Slice zucchini lengthwise into strips using a mandoline. Arrange 2 zucchini strips in the shape of a cross. Spoon some of the ricotta cheese mixture in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, ricotta cheese mixture, and pesto. Spread some of the pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, spacing them 1/2 inch apart. Spoon a bit of pasta sauce on top of each parcel. Sprinkle Parmiggiano-Reggiano cheese on top. Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.

Prep time: 35 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 9 zavioli

Calories: 266.7
Fat: 17.8 g
Saturated fat: 6.1 g
Carbohydrates: 13.6 g
Sugars: 4.9 g
Dietary fiber: 2.9 g
Protein: 15.3 g
Cholesterol: 72.8 mg
Sodium: 239.7 mg
Moroccan Chicken with Preserved Lemons


Ingredients:
olive oil, chicken thighs, onion, paprika, ground ginger, ground turmeric, ground black pepper, kalamata olive, preserved lemons, cilantro

Directions:
Pour oil into a 10-12" frying pan over medium-high heat.
Add chicken and turn pieces often to brown on all sides, about 15 minutes.
Lift out chicken and set aside.
Remove all but 1 tablespoon oil from the pan.
Add the onion, stir often over medium-high heat until tinged with brown, about 5 minutes.
Stir in paprika, ginger, turmeric, and pepper.
Add 1 cup water, chicken, olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon liquid.
Cover pan and simmer, turning once, until meat is no longer pink at the bone (cut to test], about 20-25 minutes.
Skim and discard fat.
Transfer the chicken and sauce to a wide bowl.
Garnish chicken with remaining lemon wedges and cilantro.
NOTE: For less sodium, use ripe olives instead of calamatas.
Vegan Black Bean Quesadillas
Category: world-cuisine
By DownHomeCitySisters.com

These quesadillas pack a big punch, minus the fat of all that cheese! Serve with guacamole!

Ingredients:
1 (15 ounce) can great Northern beans, drained and rinsed
¾ cup diced tomatoes
1 clove garlic
⅓ cup nutritional yeast
1 teaspoon ground cumin
¼ teaspoon chili powder
salt to taste
1 pinch cayenne pepper, or to taste
½ cup black beans, drained and rinsed
¼ cup diced tomatoes
1 tablespoon olive oil, or as needed
8  whole grain tortillas
cooking spray

Directions:
Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth; add nutritional yeast, cumin, chili powder, salt, and red pepper flakes and blend again. Transfer bean mixture to a bowl. Stir black beans and 1/4 cup tomatoes into bean mixture. Heat olive oil in a skillet over medium-high heat. Place a tortilla in the hot oil. Spread about 1/4 cup filling onto the tortilla. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes. Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

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

Calories: 416.3
Fat: 5.8 g
Saturated fat: 0.9 g
Carbohydrates: 85.6 g
Sugars: 1.2 g
Dietary fiber: 15.6 g
Protein: 23.2 g
Sodium: 616.4 mg
Turos Csusza (Pasta with Cottage Cheese)
Category: world-cuisine
By Charlee

This recipe is great for nights when you get home and need something to wind down. 'Turos Csusza' is a Hungarian dish I learned from my Dad last year when I turned twelve. It consists of bacon, egg noodles, sour cream, and cottage cheese. 'Elvezet!'

Ingredients:
1 (16 ounce) package egg noodles
3 ½ slices smoked bacon
2 cups sour cream
1 (12 ounce) container cottage cheese
salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well. Cook the bacon in a skillet over medium-high heat until crisp; drain, crumble, and set aside. Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt. Bake in preheated oven until the cottage cheese softens, 3 to 5 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 438.1
Fat: 22 g
Saturated fat: 11.2 g
Carbohydrates: 43.6 g
Sugars: 1.3 g
Dietary fiber: 1.8 g
Protein: 16.5 g
Cholesterol: 87.1 mg
Sodium: 316.9 mg
Grilled Ahi Tuna & Pineapple Spinach Salad #A1


Ingredients:
fresh ahi tuna, pineapple chunks, red onion, walnut halves, olive oil, red wine vinegar, honey, shallots, kosher salt, fresh ground pepper, sriracha sauce, lemon juice

Directions:
Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette] with the A1 and Sriracha sauces.
Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later], make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes].
Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
Slice red onion pieces in half and separate. Put to side.
Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts.  Serve immediately.
Mozzarella Puffs
Category: appetizers-and-snacks
By Arreinia Grubb

Buttermilk biscuits are stuffed with mozzarella cheese, covered in pizza sauce and baked to golden perfection.

Ingredients:
1 (7.5 ounce) package refrigerated buttermilk biscuit dough
1 teaspoon dried oregano
3 ounces mozzarella cheese, cut into 3/4 inch cubes
2 tablespoons pizza sauce

Directions:
Preheat oven to 375  degrees F (190 degrees C). Make an indentation in the top of each uncooked biscuit. Fill indentations with oregano and a mozzarella cube. Pinch the dough around the mozzarella cubes. Place the biscuits, pinched side down, on a medium, ungreased baking sheet. Cover with pizza sauce. Bake in the preheated oven 10 to 12 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 10 biscuits

Calories: 92.1
Fat: 4.3 g
Saturated fat: 1.6 g
Carbohydrates: 9.8 g
Sugars: 1.8 g
Dietary fiber: 0.3 g
Protein: 3.5 g
Cholesterol: 5.7 mg
Sodium: 281.9 mg
Sausage Breakfast Casserole


Ingredients:
sausage, mild cheddar cheese, sour cream, onion, green bell pepper, red bell pepper, frozen shredded hash browns

Directions:
Combine 1 3/4 cups cheese and next 6 ingredients.
Fold in potatoes.
Spread  half of the mixture into a baking dish (9x13 inches].
Top with sausage.
Top with remaining potato mixture.
Top with remaining cheese.
Cover.
Bake at 350 degrees F for 45 to 50 minutes.
Mexican Shortbread


Ingredients:
butter, margarine, sugar, all-purpose flour, all-purpose flour, cornmeal, cinnamon, salt, milk

Directions:
Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into wedges.
Sausage and Wild Rice Chowder


Ingredients:
onion, flour, water, chicken broth, wild rice, long grain brown rice, evaporated milk, chicken bouillon, sharp cheddar cheese

Directions:
Brown the sausage and onion in a large skillet for about 7 minutes.
Drain grease.
Mix flour and water, add to skillet and bring to a boil.
Reduce heat, add chicken broth and rice and simmer for 35 minutes uncovered, stirring occasionally.
On very low heat, add evaporated milk, bouillon and cheese and stir until well mixed.
Serve hot!
Pear & Pumpkin Bread


Ingredients:
flour, brown sugar, white sugar, baking powder, pumpkin pie spice, salt, baking soda, canned pumpkin, eggs, lemon juice, pecans, coconut

Directions:
****Note--if you use the four pear or canned fruit cans (15 ounce size]--open one end of 3 cans, drain fruit into bowl (except for the one can of pears] refrigerate for a later use. Wash and dry all four cans and set aside.
Preheat oven to 350-degrees F.
Open can of pears, drain juice and chop pears. Set aside. (see above if using cans for baking].
In a large bowl, combine first 7 ingredients (flour - baking soda], stir to combine.
In another bowl, combine next 4 ingredients (pumpkin - lemon juice]. Stir in chopped pears. Add pumpkin mixture to dry ingredients, stir well to combine.
Stir in pecans and coconut.
Spray cans or one 9x5 bread pan with Pam (or other cooking spray]. If using cans place cans of baking sheet.
Spoon batter into cans or bread pan.
Bake for 50-55 minutes if using cans or 70-75 minutes for bread loaf pan or until toothpick inserted in center comes out clean.
Macarons
Category: world-cuisine
By Deegan

Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.

Ingredients:
4  extra large egg whites
1 ⅔ cups confectioners' sugar
1 ⅓ cups almond flour
⅛ teaspoon salt
¼ cup superfine (castor) sugar

Directions:
Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature. Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper. Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes. Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes. Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies. Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.

Prep time: 30 mins
Cook time: 15 mins
Total time: 9 hrs
Yields: 30 cookies

Calories: 71.4
Carbohydrates: 17.3 g
Sugars: 17 g
Protein: 1 g
Sodium: 34.3 mg
Fried Cabbage With Sausage


Ingredients:
smoked sausage, olive oil, yellow onion, garlic cloves, cabbage, salt, ground pepper

Directions:
Slice the smoked sausage into thin rounds.
Heat 1 tablespoon olive oil in a dutch oven or large, deep skillet over medium heat. Add the sausage to the skillet and cook, stirring often, until sausage is browned on both sides, about 4 minutes.
Add the onion and garlic to the skillet and cook 3 more minutes to soften onions.
Add the remaining tablespoon of oil to the skillet along with the cabbage and sprinkle with salt and pepper.
Cook the cabbage, stirring constantly, until it becomes tender, about 10 minutes.
Serve immediately.
Slow Cooker Cranberry Chicken
Category: meat-and-poultry
By momof2boys

This is a delicious and easy way to prepare chicken breasts.  I like to serve the cooked sauce over mashed potatoes or rice.

Ingredients:
4  skinless, boneless chicken breast halves
1 (16 ounce) bottle Catalina salad dressing
1 (14.5 ounce) can whole berry cranberry sauce
1 envelope onion soup mix

Directions:
Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken. Cook on Low 4 to 6 hours.

Prep time: 5 mins
Cook time: 4 hrs
Total time: 4 hrs 5 mins
Yields: 4 servings

Calories: 739.8
Fat: 41 g
Saturated fat: 5.9 g
Carbohydrates: 70.5 g
Sugars: 49.8 g
Dietary fiber: 1.9 g
Protein: 23.4 g
Cholesterol: 60.8 mg
Sodium: 1810.3 mg
Chicken With 40 Cloves of Garlic


Ingredients:
chicken pieces, garlic, olive oil, salt, pepper, mixed herbs, potatoes, flour, water

Directions:
Wash chicken.
Place chicken, garlic cloves and oil in a 4-6 quart oven proof casserole or dutch oven. Season to taste with salt, pepper and herbs.
Add potatoes (and artichokes, if using], mix well. Try not to let cloves fall to bottom. Add bouquet garni (if using].
Put flour in seperate bowl, add enough water to make a paste.  Roll out paste and cut to make strips.
Moisten lip of casserole cover, place on top and using strips of dough, press dough with fingers to form a firm seal between lid & casserole so no air can escape.
Bake in preheated 350F oven for 1 1/2 hours.
Serve with slices of lightly toasted french bread.  Garlic can be spread on bread or mixed with potatoes and vegetables.
Mum's Cocktail Meatballs


Ingredients:
pork sausage, mixed herbs, onion, egg

Directions:
Mix all but the last ingredient and roll into balls with wet hands (food processor good for mixing].
Roll in dry breadcrumbs and panfry in olive oil.
Or they can be baked in a hot oven 200degC (400degF] for about 10-15 minutes depending on the size.
Serve with a dipping sauce, thin tomato chutney, sweet chilli or whatever you prefer.