xiaoxl/recipe_data huggingface dataset:
Freezer Pickles


Ingredients:
cucumbers, onions, salt, sugar, white vinegar, garlic

Directions:
Combine sliced cucumbers, onions, and salt in large bowl.
Cover with ice water.
Cover and place in refrigerator for 48 hours.
Mix sugar, vinegar, and garlic together in saucepan and bring to boil.
Let cool.
Drain cucumber and onion mixture well.
Pack in freezer containers and pour enough vinegar mixture over top to cover veggies (leave 1-inch space at top of container for expansion].
Freeze.
Let thaw before eating.
Roasted Smashed Potatoes
Category: side-dish
By Chef John

The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.

Ingredients:
3 ½ pounds medium yellow potatoes, washed
⅓ cup kosher salt
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup unsalted butter
4 cloves garlic, thickly sliced
4 sprigs fresh rosemary, or to taste
4 sprigs fresh thyme, or to taste

Directions:
Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle. Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best. Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat. Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter. Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top. Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes. Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve. Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

Prep time: 20 mins
Cook time: 1 hr
Total time: 9 hrs 30 mins
Yields: 16 smashed potatoes

Calories: 137.9
Fat: 6 g
Saturated fat: 3.7 g
Carbohydrates: 19.9 g
Dietary fiber: 2.6 g
Protein: 2.6 g
Cholesterol: 15.3 mg
Sodium: 1915 mg
Beef Brisket Crock-Pot


Ingredients:
beef brisket, chili sauce, onion

Directions:
Rinse brisket under cool running water and thoroughly pat dry.  Sprinkle meat generously with salt and pepper on both sides.
Place sliced onion onto bottom of slow-cooker.  Top with seasoned beef brisket.
Combine all other ingredients to make a sauce and pour over the meat.
Top with lid and cook on low setting for about 8 hours or on high setting for about 4 hours.
Homey Chicken and Rice Casserole
Category: meat-and-poultry
By fittzi

This tasty and comforting dish is a cinch to throw together, and you'd never suspect that the creaminess comes from reduced-fat ingredients. It lends itself to substitution, so if you're not a fan of certain tastes, you can easily switch to another variety of cream soup and/or use other veggies. I recommend using rotisserie chicken for added convenience.

Ingredients:
1 cup rice
1 ¼ cups chicken broth
2 tablespoons olive oil
2 cups sliced white mushrooms
1 small onion, chopped
2 cups shredded cooked chicken
1 (10.75 ounce) can  fat-free cream of chicken soup
1 cup light sour cream
½ cup milk
½ cup chicken broth
1 tablespoon seasoned salt (such as LAWRY'S®)
ground black pepper to taste
1 cup shredded Cheddar cheese
¼ cup crushed garlic-and-butter flavor croutons

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Heat olive oil in a saucepan over medium heat. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture. Reduce heat to low. Add cooked rice to the saucepan; stir until rice is evenly mixed in. Transfer mixture to prepared baking dish. Bake in preheated oven 15 minutes. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes. Let cool 5 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 623
Fat: 25.9 g
Saturated fat: 9.8 g
Carbohydrates: 62.9 g
Sugars: 10.1 g
Dietary fiber: 1.5 g
Protein: 32.5 g
Cholesterol: 85.5 mg
Sodium: 2057.1 mg
Hot, Sizzling Heat: Lost in the Sahara Burger


Ingredients:
beef burger, ketchup, red onion, iceberg lettuce, jalapeno havarti cheese, avocados, pickles, tomatoes

Directions:
Top the bottom half of the toasted pretzel bun with ketchup, relish, onion, lettuce and the cooked beef burger. Top the burger with cheese and remaining ingredients.
Burger lovers are encouraged to visit bicks.ca for more burger inspiration.
Shrimp Macaroni Salad


Ingredients:
elbow macaroni, celery, onion, green bell pepper, red bell pepper, garlic, mayonnaise, fresh dill, fresh basil, salt, black pepper, baby shrimp

Directions:
Blanch pasta in boiling water for 9 minutes., Rinse in cold water., In a large bowl combine all other ingredients & toss with pasta., Cover & chill for flavors to combine., Stir well before serving., Makes about 2 quarts. Prep. time does not include "chilling".
Faux Breadsticks


Ingredients:
butter, garlic powder

Directions:
Preheat broiler., Separate hot dog buns., Place pieces on a baking sheet., Take butter, and stir in the garlic powder., Spread garlic butter on each piece of bun., Sprinkle Italian seasoning on each piece of bun., Broil in oven until golden and a little crispy., Enjoy.
Peaches and Udon


Ingredients:
udon noodles, tofu, white sugar, water, tamari, fresh ground pepper

Directions:
Boil water in a medium pot. Cook Kamut Udon for 8 minutes, until tender but not squishy.
While Udon cook, wash and pit peaches, and chop into bite-sized pieces. Distribute evenly between two large pasta "bowls", or big soup bowls.
Next slice the tofu into bite-sized pieces, and distribute between the two bowls as well.
For the sauce, begin with 2 teaspoons sugar in a small bowl. Add vinegar and stir. Add water and stir. Add Tamari and stir. Add spices, stir and set aside. (Adding one thing at a time and stirring helps the sugar to dissolve.].
When Udon is cooked, use a large fork to scoop them out of the pot in bunches, letting each bunch drain before serving on top of the peaches and tofu. Distribute evenly between both bowls.
Stir the sauce one more time, then pour evenly over prepared food.
Serve and enjoy!
Indian Vegetable Rice
Category: world-cuisine
By Neena

A lovely vegetable recipe full of flavor which can be eaten by itself. Delicious if eaten with plain yogurt.  Create your own variation with different vegetables and spices.

Ingredients:
2 tablespoons vegetable oil
1  onion, thinly sliced
½ teaspoon ground cumin
1 cup Basmati rice
2 cups water
¾ teaspoon salt
½ teaspoon garam masala
¾ cup frozen mixed vegetables

Directions:
In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned.  Rinse the rise several times and drain well.  Add the rice to the pan with the onions and pour in the 2 cups of water.  Stir in salt, garam masala and vegetables.  Cover the pan and increase the heat to high. Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times.  After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly.  Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 servings

Calories: 514.7
Fat: 15.4 g
Saturated fat: 2.6 g
Carbohydrates: 87.1 g
Sugars: 3.6 g
Dietary fiber: 4.3 g
Protein: 9.9 g
Sodium: 904.6 mg
Simple Fried Okra


Ingredients:
frozen okra, all-purpose flour, egg

Directions:
Slightly beat egg with fork in medium-sized bowl.
Pour okra into bowl and mix until coated well with egg.
Add flour and mix well.
Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.
Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.
When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.
Enjoy!
Mama's Mouth Ulcer Remedy


Ingredients:
alum, water

Directions:
Wet a cotton swab (q-tip] and dip it into a container of alum.
Apply alum to the ulcer in your mouth.
DO NOT swallow! It will taste awful.
I just hold the lip as far out as I can and then rinse the alum off. It only needs to be on there for a few seconds.
Now get something to get the nasty taste out of your mouth! You deserve it.
It might taste like he double hockey sticks but it works like heaven. Your pain will be GONE!
Simple Vitamix Chickpea Flatbread (Gluten Free)


Ingredients:
chickpeas, water, flax seed meal, salt

Directions:
Grind DRY chickpeas to flour in high speed blender (I don't have the grain container and it works fine with the regular blender].  You could also use chickpea flour.
Add water, and salt and blend.  You want it to be about the consistency of runny pancake batter - adjust water accordingly.
Add flax seed and stir in (I think this works better if the flax is NOT blended but mixed in].
Let sit for 10 min or so to thicken.
Preheat skillet on medium high (I used setting 5.5 of 10] - lightly oil.
Pour about 1/6 mix onto skillet - will cook rather fast so don't leave it alone - flip over with spatula and cook the other side.
Will make about 6 sandwich wraps.
Hawaiian Garlic Shrimp Scampi
Category: main-dish
By Chef John

I've received a bunch of requests to make this, and after tasting it, I understand why. If you're a garlic lover, you're going to want to pull out your bucket list and add this recipe to it. I absolutely love this, and I think you will too. Serve over white rice with fresh lemon wedges.

Ingredients:
1 head garlic
4 tablespoons unsalted butter
1 pound frozen large deveined, shell-on shrimp, thawed
2 tablespoons rice flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 ½ teaspoons kosher salt
2 tablespoons olive oil

Directions:
Separate garlic cloves into a bowl and place another bowl on top. Shake until all of the peels are knocked off the cloves, about 30 seconds, being careful not to shake too hard. Chop peeled cloves into relatively small pieces. Melt butter in a saute pan over medium heat and add chopped garlic. Cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer the garlic and butter into a small bowl and reserve. Pat thawed shrimp dry with paper towels and add to a large mixing bowl. Combine rice flour, paprika, cayenne, and salt in a small bowl. Sprinkle over the shrimp and use a large spoon or spatula to toss until completely coated. Heat olive oil in a nonstick skillet over medium-high heat. Add some shrimp in a single layer and cook until browned and just barely cooked through, 2 to 3 minutes per side. Add some garlic butter and cook for another 30 seconds. Repeat with remaining shrimp and garlic butter. Serve immediately.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 294.4
Fat: 19.7 g
Saturated fat: 8.6 g
Carbohydrates: 9.8 g
Sugars: 0.4 g
Dietary fiber: 1.2 g
Protein: 20.1 g
Cholesterol: 203.1 mg
Sodium: 923 mg
Sugar Free Pistachio Ice Cream - Freezer Made


Ingredients:
half-and-half, sugar-free instant pistachio pudding, pistachios

Directions:
Put half and half and pudding mix in a medium size bowl and beat with a whisk for 2 minutes.
Stir in pistachios.
Pour into a metal cake pan and freeze at least 2 hours, until firm.
Every 30 minutes, while freezing, stir frozen edges towards the center with a rubber spatula.
Serve sprinkled with chopped pistachios.
Strawberry Chocolate Tiramisu


Ingredients:
mascarpone cheese, powdered sugar, frozen non-dairy topping, ladyfingers, fresh strawberries, dark chocolate

Directions:
In a large bowl, combine the mascarpone, sugar, and chocolate syrup, until mixture is light and fluffy. This can be done with a mixer or a wooden spoon (I use a spoon]. Gently stir in the whipped topping, being careful not to deflate it too much.
Place one half of the ladyfinger halves on the bottom of a 9-inch springform pan, tearing some to cover the bottom of the pan as much as possible (you may have one or two leftover].
Brush half the strawberry preserves over the ladyfingers. You may need to microwave the preserve briefly to loosen it up & make it easier to brush.
Top the ladyfingers with half the strawberry slices then spread half of the mascarpone mixture over the berries. Repeat layers, brushing ladyfingers with preserves, topping with strawberries, and ending with the remaining mascarpone mixture.
Cover and refrigerate for 4 hours or overnight. Garnish with chocolate shavings before serving.
Cream of Asparagus Soup


Ingredients:
olive oil, onion, asparagus, fresh ground black pepper, sea salt

Directions:
Heat oil in a medium saucepan, add the onion and fry for 4 minutes.
Add asparagus and cook for a further 2 minutes.
Add the stock, bring to the boil, season with the black pepper and salt and simmer for 6-7 minutes, stirring occasionally.
Add the mixture to a blender along with the double cream and blend until smooth.
Serve in a bowl, with a garnish of black pepper.
NUTRITIOUS & DELICIOUS HOMEMADE GRANOLA


Ingredients:
rolled oats, sunflower seeds, sweetened flaked coconut, walnuts, fleur de sel, maple syrup, brown sugar, coconut oil, vanilla extract, raisins, cranberries, blueberries

Directions:
Preheat oven to 300ºF and line two large baking sheets with foil. In a large bowl, combine oats, sunflower seeds, pumpkin seeds, coconut flakes, walnuts, almonds and salt; set aside.
In a large pot over medium heat, add oil, brown sugar and syrup. Stir well and cook for 3 to 4 minutes until hot but not boiling. Pour over dry ingredients and stir, using a spatula, until well coated.
Divide mixture onto prepared baking sheets and spread evenly. Transfer to the preheated oven and bake for 25 to 30 minutes, stirring often (mix from the outside in].
Remove from heat, cool off a little and transfer to a large bowl. Add dried fruit and mix well. Cool completely before transferring into an airtight container. Makes 8 ½ cups.
Bread


Ingredients:
warm water, active dry yeast, salt, sugar, vegetable shortening, milk, all-purpose flour

Directions:
In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
Add salt, sugar, shortening, and milk to bowl. Stir.
Mix in the first 2 cups of flour.
If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
Punch down dough. Turn out onto floured board and knead.
Preheat oven at 375 degrees F.
Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
Turn out bread and let cool on a rack or clean dishtowel.
Slow Cooker Chuck Pot Roast


Ingredients:
canola oil, kosher salt, ground black pepper, dried thyme, carrot, onion, celery ribs, yukon gold potatoes, garlic, beef broth, cumin, cornstarch, cold water, parsley

Directions:
Season the check roast with the kosher salt, pepper and thyme.
Heat you pan.
Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. ( Less for smaller roast, and I try to also brown edges in addition to sides]. Brown to your liking.
In your slow cooker add the carrots, potatoes, garlic, celery and onion.
Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or 5-6 on high. (I think low is much better, more tender].
In the last hour mix your cornstarch and water and add it to slow cooker to thicken the sauce or you can take the food out when done cooking and add the leftover liquid to a small saucepan with the cornstarch / water mixture and cook on high for just 2- 3 minutes until the liquid is thickened into gravy.
Pour the gravy over the meat and garnish with parsley if desired.
T.d.f. Chicken Fajitas


Ingredients:
chicken breast, lime juice, salsa, garlic clove, chili powder, cumin, onion, green pepper, salt, pepper, sour cream, cheddar cheese, salsa

Directions:
Marinate chicken breasts in first 5 ingredients (lime juice, salsa, minced garlic, chili powder and cumin].
Wrap tortillas in stacks of 4-inch foil, heat in 350°F oven approx 10 minutes.
Meanwhile in  in a large skillet over medium heat, heat oil (enough to cover bottom of skillet]. Sauté onions that have been cut in strips and peppers that have been cut in strips until tender crisp approximately 3-5 minutes. Remove and set aside(keep warm].
Add marinated chicken with marinade mixture to skillet and cook through. Cut into strips. Combine with onions and peppers add salt and pepper to taste. Spoon mixture into tortillas and roll. Serve topped with sour cream, grated cheddar and salsa.
Pumpkin Spice Blossoms
Category: desserts
By Jill from Michigan

Rich, brownie-like cookie with a sweet chocolate kiss. Hershey's® Pumpkin Spice Kisses are a fall item and becoming more widely available.

Ingredients:
2 cups all-purpose flour
¾ cup cocoa powder
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
2 ½ sticks butter, softened
1 cup white sugar
¾ cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (10 ounce) bag pumpkin spice-flavored candies (such as Hershey's® Pumpkin Spice Kisses)

Directions:
Stir flour, cocoa, pumpkin pie spice, baking soda, and salt together in a bowl. Combine butter, white sugar, and brown sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Mix in flour mixture gradually. Chill cookie dough for 1 hour. Meanwhile, unwrap the candy kisses. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. Roll dough into 1 1/2-inch balls. Flatten just enough to keep from rolling off the cookie sheets. Bake in the preheated oven until edges are set and starting to brown, 8 to 10 minutes. Slide parchment paper onto wire cooling racks. Firmly push a candy kiss into the center of each cookie. Let cool completely.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 60 cookies

Calories: 101.7
Fat: 5.6 g
Saturated fat: 3.5 g
Carbohydrates: 12.6 g
Sugars: 6.1 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 16.9 mg
Sodium: 79 mg
Cranberry-Orange Curd
Category: desserts
By France C

This cranberry-orange curd is not only easy to make, it makes the perfect accompaniment to baked goods and pastries over the holidays. If your prefer a smoother texture, press the cranberry mixture through a fine mesh sieve after blending in the food processor. This makes enough to fill a pint jar.

Ingredients:
1 medium orange, zested and juiced, divided
⅓ cup water, or as needed
1 (12 ounce) bag fresh cranberries
½ cup white sugar
3  egg yolks
2 tablespoons butter

Directions:
Pour orange juice into a measuring cup and add enough water to make 3/4 cup liquid. Pour into a medium saucepan. Add orange zest, cranberries, and sugar and bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, until cranberries have burst, 8 to 10 minutes. Pour cranberry mixture into a food processor or blender; blend until smooth, 10 to 20 seconds. Reserve 1/3 cup and return remaining cranberry mixture to saucepan over low heat. Whisk egg yolks together in a small bowl. Slowly add reserved cranberry mixture, whisking constantly. Slowly whisk egg-cranberry mixture back into the saucepan and continue whisking for 5 minutes, or until mixture is thickened and the curd coats the back of a metal spoon. Add butter and whisk until melted and fully incorporated. Pour into a sterile jar and allow to cool. Curd keeps in the refrigerator for up to 1 week.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 servings

Calories: 61.4
Fat: 2.3 g
Saturated fat: 1.2 g
Carbohydrates: 10.2 g
Sugars: 8.1 g
Dietary fiber: 1.2 g
Protein: 0.7 g
Cholesterol: 42.2 mg
Sodium: 12.3 mg
Soy Glazed Salmon With Cucumber Avocado Salad


Ingredients:
honey, low sodium soy sauce, cornstarch, salmon fillets, salt, rice vinegar, mayonnaise, salt, English cucumber, green onions, avocado

Directions:
Preheat oven to 400.
Rub fish all over with 1/2 tsp of the sesame oil and season lightly with salt.
Place in oven and bake 5 minutes.
In a small microwavable bowl, combine the honey, 2 tsp soy sauce and the cornstarch.
Microwave on high for 30 seconds.
Baste the filets with the honey soy mixture and return to the oven to continue baking for another 9 minutes.
In a large bowl, mix together the vinegar, mayo, the remaining 1/2 tsp sesame oil, soy sauce and 1/4 teaspoons salt.
Toss with the cucumber and gently fold in the avocado.
Serve with the fish.
Mandarin Beef


Ingredients:
lean beef, cornstarch, garlic cloves, gingerroot, red bell pepper, green bell pepper, scallions, dry sherry, Worcestershire sauce, hoisin sauce, soy sauce, sugar, black pepper

Directions:
Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.