xiaoxl/recipe_data huggingface dataset:
Salmon with Caramelized Leeks
Category: main-dish
By SHERSHON

This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.

Ingredients:
4  leeks
2 tablespoons butter
1 tablespoon brown sugar
3  carrots, cut into matchsticks
kosher salt to taste
2 pounds salmon fillets
2 teaspoons olive oil
kosher salt and ground black pepper to taste

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray. Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander. Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes. Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 523
Fat: 30.4 g
Saturated fat: 8.5 g
Carbohydrates: 20.3 g
Sugars: 8.9 g
Dietary fiber: 2.9 g
Protein: 41 g
Cholesterol: 126.9 mg
Sodium: 399.4 mg
Quick Persian Beef Kebabs


Ingredients:
beef tenderloin, onion, fresh lime juice, extra virgin olive oil, black peppercorns, salt, unsalted butter

Directions:
Cut the tenderloin crosswise into 1 inch thick slices.  Place the slices flat on the cutting board and cut into 1 inch wide strips.  Cut each strip crosswise into 1/2 inch thick pieces.  Thread the beef onto the skewers and place them on a large nonreactive platter.
Puree the onion in food processor.  Strain the resulting puree over the kebabs, turning to coat all slices.  Using a fork, beat the lime juice, oil, pepper and salt in a small bowl, then pour the mixture over the kebabs, again turning to coat on all sides.  Marinate for 15 minutes.
Meanwhile, preheat the grill to high.
When ready to cook, oil the grate.  Drain the kebabs, arrange on the hot grate, and grill until cooked to taste, 1 to 2 minutes per side (4 to 8 minutes in all; Iranians like their beef on the medium side of medium-rare].  Transfer the kebabs to a platter.  With the butter on the end of a fork, for easy handling, rub it over each kebab.  Serve immediately, with the lavash, using a piece of the bread to protect your hand as you slide the beef off the skewer.
Strawberry Shortcake Ice Cream Cake
Category: desserts
By thedailygourmet

This recipe is fast to assemble and while you can absolutely buy the ingredients pre-made, I prefer to make the cake part myself. You can also use angel food cake (loaf shape) or your favorite pound cake.

Ingredients:
1  prepared pound cake
2 cups sliced fresh strawberries, divided
1 tablespoon sugar
1 pint strawberry ice cream (such as Breyer's®)
1 (13 ounce) can whipped cream (such as Reddi Wip®)

Directions:
Slice cake horizontally into 3 layers and freeze for 30 to 45 minutes. Meanwhile, combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Once macerated, remove 1 cup of strawberries to a separate bowl for topping; set aside. Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan. Spread the bottom cake layer with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream. Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

Prep time: 20 mins
Total time: 4 hrs 50 mins
Yields: 10 servings

Calories: 275.5
Fat: 16.6 g
Saturated fat: 10 g
Carbohydrates: 29.6 g
Sugars: 18.3 g
Dietary fiber: 1 g
Protein: 3.8 g
Cholesterol: 112.9 mg
Sodium: 202 mg
Holiday Brandy Alexander


Ingredients:
brandy, Creme de Cacao

Directions:
Pour the brandy, creme de cacao and eggnog into a cocktail shaker half-filled with ice cubes.
Shake well, and strain into a cocktail glass.
Garnish with grated nutmeg, and serve.
Kiwi Ice


Ingredients:
kiwi fruits, corn syrup

Directions:
Puree the kiwi and orange juice in a blender or food processor until very smooth.
Pour through a sieve to remove the tiny seeds.
Stir in the corn syrup.
Pour into a non metal container and freeze for about 3 hours or until almost firm.
Place in food processor bowl and process until fluffy.
Return to freezer and freeze until firm.
To serve, let stand at room temperature about 20 minutes and then spoon into serving dishes.
Garnish with a sprig of mint and orange slice if desired.
Trinket's Special Chili


Ingredients:
garlic cloves, onions, olive oil, dark beer, tomato paste, chopped tomatoes, flour, cumin, chili powder, salt, cayenne, water, black beans, pinto beans

Directions:
Salt and pepper meat and sear in oil,remove and set aside.
While oil is still hot in pan sauté onions a few minutes.
Add garlic and stir, mix flour, Cumin, chili powder, salt and cayenne in a bowl and add to sauce pan a little at a time stirring well after each addition.
Add beer and stir.
Add tomatoes, tomato paste, consommé,water and meat and stir.
Cover and simmer 1-2 hours, stirring occasionally, may need to add water.
Add beans.
Serve with your choice of toppings such as minced fresh cilantro, sour cream, shredded cheddar, and chopped green onions.
Serve with Hot corn bread!
Oeufs a La Diable


Ingredients:
hard-boiled eggs, mayonnaise, extra virgin olive oil, lemon zest, salted butter, paprika, radishes, celery

Directions:
Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
Spoon into pastry bag (use a star tip for pretty filling!].
Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
Place finished eggs on a serving platter (with additional garnish veggies if desired], cover and chill until needed.
(oven) Chicken Kiev


Ingredients:
boneless chicken breast halves, butter, margarine, parmesan cheese, basil, oregano, white wine, green onion, dried parsley, swiss cheese

Directions:
Melt margarine.
Combine bread crumbs, parmesan, basil and oregano.
Dip chicken in margarine and then in crumb mixture; place in glass baking dish sprayed with cooking spray.
Save remaining margarine.
Bake 25 minutes in a 350 degree Fahrenheit oven (uncovered].
Combine remaining margarine with wine, green onion and parsley.
Pour wine mixture over chicken and bake an additional 10 minutes.
Place cheese slices over chicken and bake another 5 minutes or until cheese is melted.
Thai Green Curry


Ingredients:
shallots, green curry paste, boneless skinless chicken breasts, skinless chicken thighs, coconut milk, water, fish sauce, sugar, fresh lime leaves, Thai basil, snow peas, fresh cilantro

Directions:
Place oil in wok set over medium heat allow this to heat 10 – 20 seconds. Add shallots and curry paste. Cook shallots until opaque, do not brown.
Add chicken followed by milk, water, fish sauce, sugar and lime leaves (chopped]. Stir ingredients together. Cook over medium heat for approximately 10 minutes. Reduce heat and continue to cook until the sauce is slightly thickened and chicken to cooked through.
Reduce heat to low add Thai basil (chopped], snow peas and red pepper. Let cook for 2 – 3 minutes and serve.
Serve over Jasmine rice with chopped cilantro sprinkled on top.
Three-Cheese Baked Eggs With Roasted Peppers


Ingredients:
red bell peppers, all-purpose flour, all-purpose flour, salt, baking powder, eggs, unsalted butter, extra-sharp cheddar cheese, whole milk ricotta cheese, parmigiano-reggiano cheese, scallions, scallions

Directions:
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.]
Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
Preheat oven to 350°F
Sift together flour, salt, and baking powder into a small bowl.
Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
Pour into a buttered 10-inch (6-cup] glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon] until top is golden brown and a tester comes out clean, 30 to 35 minutes.
Let stand 5 minutes before serving.
Adobo Beef Tacos With Pickled Red Onions


Ingredients:
corn tortillas, queso fresco, fresh cilantro, red onion, white wine vinegar, salt, honey, adobo seasoning

Directions:
Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
Cover and refrigerate 15 minutes to 2 hours.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.
Quick Fruit and Nut Fudge


Ingredients:
sweetened condensed milk, vanilla, dried cranberries, raisins, pecans

Directions:
In bowl over saucepan of hot (not boiling] water, melt chocolate with condensed milk, stirring frequently, until smooth. Stir in vanilla. Stir in cranberries and pecans.
Pour into foil-lined 8-inch (2 L] square cake pan; smooth top. Refrigerate for about 3 hours or until firm.
Turn out onto cutting board; peel off foil. Cut into squares. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.].
Additional Information.
Tip: To toast nuts, bake on baking sheet in 350°F (180°C] oven for 8 to 10 minutes or until fragrant and golden.
Oil Pulling


Ingredients:
"water"

Directions:
Swish and pull 1 tbs of preferred oil through the teeth and around the mouth before brushing, eating or drinking anything in the morning.
Do not swallow.
Do this for 15-20 minutes. You will find that the oil will start to get watery as your saliva mixes with it. Keep swishing. If your jaw muscles get sore while swishing, you're putting too much into it. Relax your jaw muscles and use your tongue to help move the liquid around the inside of your mouth. When you do this correctly, you'll feel very comfortable. Pretty soon, it will become second nature.
When 20 minutes are up, spit the oil into the toilet.
Rinse out your mouth a couple of times with warm water and then brush your teeth and tongue (In Ayurveda tongue cleaning is a part of one's daily hygiene regimen, to remove the toxic debris, known as Ama. It is also an element of traditional Chinese medicine.].
Drink one full glass of water.
This may be repeated 2-3 times throughout the day, 4 hours before eating or 1 hour after drinking. (That is what I have done and saw the results mentioned in the introduction.].
You may eat right away afterward.
Quick Holiday Cranberry Biscuits


Ingredients:
"cranberry sauce"

Directions:
Grease medium sized muffin tin., Put 1 tbsp of the cranberry sauce into each cup., Place biscuit into each cup., Bake at 425F for 10 minutes or until nicely browned.
6-Ingredient Strawberry Cake
Category: desserts
By juls99tiger

Just 6 ingredients are needed to make this cake. Quite quick. Very easy. Very simple. Very delicious. What more could you ask for? Decorate the top as you like!

Ingredients:
cooking spray
8  eggs, at room temperature
1 ¼ cups white sugar
1 ¼ cups all-purpose flour, sifted
2 ½ cups chilled heavy whipping cream
½ cup confectioners' sugar, or to taste
1 cup fresh strawberries, sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with cooking spray. Beat eggs with an electric mixer on medium speed until pale and fluffy, about 4 minutes. Add white sugar gradually, continuing to beat on medium speed until fully incorporated, about 6 minutes. Add flour slowly, using a spatula. Beat the batter for 1 minute on low speed. Divide batter between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 5 minutes in the pans. Invert onto a wire rack to cool completely, about 25 minutes. While cakes are cooling, beat heavy cream with clean beaters until soft peaks form. Add confectioners' sugar slowly, continue to beat until stiff peaks form. Lay strawberries evenly over 1 cooled cake layer. Spread enough whipped cream over the strawberries to cover them completely. Lay second cake layer on top. Frost with remaining whipped cream.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 15 mins
Yields: 1 2-layer cake

Calories: 371.7
Fat: 21.9 g
Saturated fat: 12.5 g
Carbohydrates: 38.7 g
Sugars: 27 g
Dietary fiber: 0.6 g
Protein: 6.6 g
Cholesterol: 191.9 mg
Sodium: 66 mg
Fettuccine With Salsiccia and Peperoni Rossi (Red Peppers)


Ingredients:
Italian sausage, olive oil, garlic, fettuccine, basil, thyme, salt, pepper, flour, fresh spinach, diced tomatoes, parmesan cheese

Directions:
•	Brown the sausage into large bite sized chunks.
•	Cook fettuccine in boiling water.
•	Drain sausage and add olive oil to coat bottom of pan, reduce heat to low-medium.
•	Add garlic, tomatoes, roasted peppers, basil, thyme, and toss it all together for 5 minutes or so.
•	Drain pasta and add on top of sausage and spice mixture in pan.
•	Sprinkle salt and pepper over the pasta (let it sit there for a 30 seconds or a minute to let the salt and pepper stick to the pasta].
•	Toss it all together again, mixing the pasta into the sausage and spice mixture.  Reduce heat to low.
•	Sprinkle some flour into the mixture to slightly thicken the sauce.
•	When the sauce is the right texture, add the spinach and toss until it becomes slightly wilted.
•	Sprinkle parmesan over the whole thing and serve.
Chocolate Date Squares


Ingredients:
dates, hot water, granulated sugar, shortening, eggs, all-purpose flour, baking soda, salt, brown sugar

Directions:
Preheat oven to 350 degrees F, then grease & flour a 13"x9" baking pan.
FOR BASE ~ In a saucepam. combine dates & water. Bring to a low boil, then remove from heat & set aside to cool. Do not drain.
In a mixing bowl, cream the sugar & shortening.
Add eggs, flour, baking soda & salt, mixing well.
Add dates & mix, then pour into prepared baking pan.
FOR TOPPING ~ Combine the 3 topping ingredients, then sprinkle that mixture over the batter.
Bake for 40 minutes or until a toothpick inserted in center comes out clean.
Scooby's Yogurt Dip (Lunch Box Surprise)


Ingredients:
vanilla yogurt, honey, cinnamon

Directions:
Mix yogurt and honey together and adjust sweetness to taste., Sprinkle with cinnamon., Serve with Scooby Snacks.
Stove Top Tuna Shells and Cheese


Ingredients:
shell pasta, American cheese, parmesan cheese, milk, tuna

Directions:
Bring a large pot of salted water to a boil and cook shell pasta according to package directions.
Drain pasta and set aside.
Stir the cheeses into the milk in a large saucepan.
Cook over medium heat until cheese is melted.
Stir the pasta and tuna into the cheese mixture and serve.
15 Minutes Creamy Fettuccine Alfredo


Ingredients:
cream cheese, parmesan cheese, margarine, milk, fettuccine pasta

Directions:
In large saucepan, stir together cream cheese, Parmesan cheese, margarine, and milk over low heat until smooth.
Add fettucine after already cooked and drained; toss lightly.
Kentucky BBQ Pork Ribs


Ingredients:
Bulk KFC Original Recipe Seasoning (Copycat]
barbecue sauce
KFC Honey BBQ Sauce (Copycat]

Directions:
PREPARE Recipe #453973 for the SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE.
PREHEAT oven to 300°F.
RUB the SEASONING RUB mixture evenly over ribs (save any spare seasoning rub for another use].
POUR one inch of apple juice (or water] into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed].
REMOVE baked ribs from oven and pour off the fat.
BASTE all sides of ribs with the BARBECUE SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped].
BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer].
BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
SERVE and enjoy.
Easy Fruited Lamb Chops


Ingredients:
lamb loin chops, fresh ground black pepper, coarse salt, red currant jam

Directions:
Preheat oven to 350°F.
Spray a 1.5-qt. casserole dish with cooking spray.
Salt and pepper one side of chops, to taste.
Place chops in prepared dish, seasoned side down and with the thick rib toward the center.
Season the other side of the chops to taste.
Spread about 1 1/2 tsp of jam on each chop. Drizzle with balsamic vinegar.
Bake, uncovered, to desired doneness, about 25 minutes for rare. Add additional time if you like your chops cooked more.
Let rest for about 10 minutes before serving. Spoon vinegar & juices from pan over chops when serving.
Blueberry Drop Cookies
Category: desserts
By Brianna

A delicious alternative to chocolate chip cookies.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
¼ cup milk
1  egg
1 cup white sugar
1 teaspoon almond extract
1 ½ teaspoons lemon zest
1 cup fresh blueberries

Directions:
In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest.  Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture.  Fold in the blueberries. Cover and chill for 4 hours. Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart. Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Yields: 4 dozen

Calories: 58.2
Fat: 2.3 g
Saturated fat: 0.6 g
Carbohydrates: 8.7 g
Sugars: 4.5 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Cholesterol: 4 mg
Sodium: 46.7 mg
Linguine With Shrimp, Venetian Style


Ingredients:
large shrimp, olive oil, garlic cloves, fresh ginger, crushed red pepper flakes, salt, fresh lemon juice, dry white wine, flat leaf parsley, linguine

Directions:
Rinse shrimp and pat dry; cut each shrimp into ½ inch pieces.
Add oil to a skillet large enough to hold all of the cooked pasta.
Add in garlic, ginger, and crushed red pepper; cook over medium heat until garlic is golden, about 2 minutes.
Add in shrimp and a big pinch of salt; cook/stir until the shrimp are cooked through, about 2 minutes.
Add in lemon juice and wine; bring to a simmer; cook 2 minutes.
Stir in parsley; remove from heat.
Bring at least 4 quarts water to boil in a big pot.
Add in 2 tablespoons salt, then the pasta; stir well, gently pushing the pasta down until it is completely covered with water.
Cook over high heat, stirring often, until the pasta is al dente; drain pasta, reserving some cooking water.
Add the pasta to the skillet and toss over high heat 1 minute until well mixed.
Add a little of the cooking water, if needed.
Remove the ginger; serve immediately.
Steak Shepherds Pie


Ingredients:
garlic cloves, scallion, parsley, fresh thyme, carrots, white wine, potatoes, butter, milk, cheese

Directions:
heat oil and cook steak in large saucepan for ten min on medium heat stirring occasionally.
The goal is to cook the meat slowly to seal in the flavor.
In a separate saucepan cube all potatoes, cover with water and boil until soft - usually 15 to 20 min if you cube small enough.
Add all onions, carrots and scallions to the steak and saute about 5-10 minute.
Add Herbs, corn to the meat/veg mixture and saute another 5 minutes.
Add 1 cup wine and saute on med low heat 10-15 minute.
Meanwhile drain the potatoes, mash (by hand - it tastes better] and add butter and milk to soften.
Set aside.
Pour Meat mixture into a casserole dish, add mashed potatoes on top and cover the entire thing with cheese.
Cook at 350F for 30 minutes or until potatoes look crispy.
Enjoy.
Avah’s Sopita-Alphabet Soup


Ingredients:
alphabet pasta, water, roma tomatoes, onion, garlic clove, olive oil

Directions:
Heat up 3 tablespoons of olive oil to a saucepan.
Add the pasta and saute until pasta turns a light golden brown, about 1 to 2 minutes.
Turn off the heat and remove any excess oil by using a metal strainer. Set pasta aside allowing to cool down.
Add tomatoes, garlic clove and a quart of an onion to a blender with enough water to start blending. For this recipe we will only be using about half of the puree mixture.
Turn heat back up and slowly add in the puree mixture,  mixing evenly with the pasta.
Add 3 cups of water.
Add Mi Arroz seasoning and tomato bouillon. You can substitute Mi Arroz with salt and garlic powder.
Once your soup boils, taste the tomato broth: season with more salt, if necessary. Cover saucepan and reduce heat to low. Let soup simmer until all liquid has been absorbed, about 15 to 20 minutes. Your Ready to Serve and Enjoy.
Crispy Chicken


Ingredients:
boneless skinless chicken breast, buttermilk, all-purpose flour, cornstarch, cilantro, egg, kosher salt, ground black pepper, panko breadcrumbs

Directions:
Add corn oil to cooking pan and heat to medium-high. You'll need to be able to at least immerse half of the chicken to ensure they brown fully.
Cut chicken breasts into 1" pieces.
Blend all other ingredients except for breadcrumbs.
Dip chicken pieces in batter, allow excess to drip off, then press breadcrumbs to fully cover each piece.
Pan fry chicken in small batches in a single layer so the pieces don't touch. NOTE: if using precooked chicken, the pieces will brown in about 30 seconds, so keep an eye on them! Raw chicken will take a few minutes for each side.
Flip each piece over and cook until both sides are golden brown. If you have a meat thermometer, the raw chicken is cooked when the internal temperature reaches 165 degrees F.
Pumpkin Chocolate Chip Waffles


Ingredients:
wheat flour, baking powder, baking soda, pumpkin pie spice, salt, eggs, brown sugar, canned pumpkin, milk, margarine, orange, apples, butter

Directions:
Make waffle batter (all above ingredients minus the orange, apples, butter and syrup] in a blender or mixing bowl with hand mixer.
Place on greased waffle iron.  Cook until steam stops escaping from the waffle iron.
Cut oranges and apples.
Serve Pumpkin Chocolate Chip Waffles with Fruit topped with Butter and Syrup.