xiaoxl/recipe_data huggingface dataset:
Greek Marinated Olives


Ingredients:
lemon, kalamata olives, olive oil, fresh ground black pepper

Directions:
Use a zester to remove the rind from lemon.
Place the olives in a large glass or ceramic bowl.
Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine.
Cover with plastic wrap and place in the fridge overnight to develop the flavours.
Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.
Rocky Road Cocktail


Ingredients:
white Creme de Cacao, cherry brandy

Directions:
Build all ingredients in a glass lined with chocolate & strawberry toppings., Garnish with a fresh strawberry & a marshmallow.
Manwich Stuffed Bell Peppers (Easy Recipe)


Ingredients:
ground beef, bell peppers, cheese

Directions:
Preheat your oven to 400 degrees.
Brown the ground beef in a skillet and drain.
Add the can of Manwich and heat through.
Take the bell peppers and wash them off. Cut them in half and get the seeds out and membranes.
Place bell peppers in a baking dish ( I used a glass one and sprayed mine with Pam so they don't stick].
Take ground beef/Manwich mixture and stuff the pepper halves.
Cover with aluminum foil and bake for 35 minutes or until peppers are tender.
As soon as you take them out of the oven, sprinkle the cheese on top so it will melt.
Instant Blender Strawberry Ice Cream


Ingredients:
frozen sweetened strawberries, sugar, heavy whipping cream

Directions:
Chop the frozen strawberries then place in a blender.
In a bowl whisk the sugar into the cream; with the blender going, slowly add in the cream/sugar mixture through the opening in the lid, stopping to stir the mixture 3-4 times.
Blend until smooth but still with small bits of strawberries. in the mixture (the cream will thicken slightly].
Transfer to a shallow pan and freeze until firm (about 2-3 hours].
Mustard-Rubbed Pork Loin With Blackberry Mustard Sauce


Ingredients:
brown mustard seeds, fennel seed, cumin seed, whole black peppercorn, dried thyme, dry mustard, ground ginger, coarse salt, sugar, Dijon mustard, dry white wine, flour, blackberry, fresh thyme

Directions:
In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop].
Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.
Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.
Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.
Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.
Uncle Bill's Petite Pea Salad


Ingredients:
frozen tiny peas, sour cream, mayonnaise, dried dill weed, onions, celery, bacon

Directions:
In a microwave-proof dish, microwave peas on HIGH (full power] for 2 minutes; stir.
Continue to microwave for an additional 2 minutes on HIGH (full power].
Drain and cool completely with cold water and ice cubes; then drain.
In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
Chill for at least 30 minutes in refrigerator.
Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
Place fried bacon on paper toweling to drain.
Crumble bacon and garnish salad when serving.
Baked Salmon with Basil and Lemon Thyme Crust
Category: trusted-brands-recipes-and-tips
By Jennifer Aleman

A perfectly baked salmon topped with a mouthwatering crust and served with asparagus. The crispiness and the lemony flavors of the crust are delicious. If desired, you can squeeze some fresh lemon juice on top of the asparagus. This recipe was made in a Panasonic CIO.

Ingredients:
¼ cup olive oil, divided
1 ⅓ pounds salmon fillet
salt and ground black pepper to taste
1 pound fresh asparagus, trimmed
2 cloves garlic
⅓ cup grated Parmesan cheese
⅓ cup chopped fresh basil
1 tablespoon lemon juice
1 tablespoon fresh lemon thyme
1  lemon, zested
½ teaspoon salt
½ teaspoon ground black pepper
1 cup fresh bread crumbs

Directions:
Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan. Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon. Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed. Top salmon with herb mixture, forming a crust. Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 4 servings

Calories: 449.4
Fat: 30.5 g
Saturated fat: 6.1 g
Carbohydrates: 11.7 g
Sugars: 2.8 g
Dietary fiber: 2.9 g
Protein: 32.3 g
Cholesterol: 80.2 mg
Sodium: 583.2 mg
Fig-And-Bourbon Fizz


Ingredients:
fig, fresh mint leaves, Bourbon, ginger ale, mint sprig

Directions:
Muddle fig, mint leaves, and brown sugar cubes against sides of a cocktail shaker. (Fig needs to be fairly broken down.] Add bourbon and enough ice cubes to fill shaker (about 1 cup]. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds].
Strain into a 10-oz. glass filled with ice cubes. Top with chilled ginger ale. Stir gently, and garnish, if desired. Serve immediately.
Barbeque Tofu Po'Boys


Ingredients:
extra firm tofu, barbecue sauce, canola oil, onion, fine sea salt, mayonnaise, lettuce leaves, tomatoes, pickle

Directions:
Preheat the oven to 375°F Spray a 9x13-inch baking dish with nonstick spray. Press tofu gently with paper towels to remove excess water. Slice into 8 pieces and transfer to the baking dish. Spread with barbeque sauce and bake until firm and lightly browned, about 30 minutes. Wrap rolls in foil and heat in the hot oven for last 10 minutes of cooking tofu.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and salt; cook until just beginning to brown, 6 to 7 minutes. Cover the skillet, lower the heat and continue to cook, stirring occasionally, until onion is browned and meltingly tender, about 10 minutes more. Stir in Cajun seasoning.
Open hot rolls and spread with mayonnaise. Stuff with tofu, onions, lettuce, tomato and pickle, if using.
Vegan Roasted Beetroot Dip


Ingredients:
beetroots, extra virgin olive oil, fresh garlic, roasted cumin seeds, fresh cilantro, sea salt

Directions:
Preheat oven to 200 C / 400°F.
Toss beets in a little bit of cold pressed olive oil and a pinch of Celtic sea salt and bake for about an hour or until tender. Check them periodically to make sure they don't burn.
Throw the beets into the food processor with all the cumin, coriander, salt, half the garlic, and half the chilli. Drizzle in half the olive oil and pulse until well combined.
Add in the rest of the olive oil gradually to reach your desired consistency.
Now taste and adjust the quantities of chilli, garlic and salt. This will depend on the heat of your chilli.
Stir through chopped cilantro and serve with pita breads, ciabatta or chips. YUM!
Super Gooey Chocolate Drops


Ingredients:
unsalted butter, light brown sugar, granulated sugar, pure vanilla extract, eggs, buttermilk, all-purpose flour, cocoa powder, ground cinnamon, salt, dried cherries

Directions:
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.].
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.].
Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
Store cookies in a tightly sealed container at room temperature for up to a week.
Lacy Crisp German-Style Hash Browns


Ingredients:
russet potatoes, fresh parsley, fresh lemon juice, coarse salt, white pepper, nutmeg, butter

Directions:
PEEL 3 medium russet potatoes.
GRATE potatoes using a medium grate on a hand-held grater, or use a food processor with a grate attachment.
SQUEEZE out excess water (but not too much]; TOSS potatoes with 1/2 teaspoon fresh lemon juice.
ADD grated potatoes, 1 tablespoon grated white onion, 1 teaspoon chopped fresh parsley, 1/2 teaspoon fresh lemon juice, 1/4 teaspoon coarse salt (Kosher salt], 1 dash ground white pepper, 1 pinch freshly nutmeg; COMBINE potatoes with ingredients until well-combined.
HEAT enough butter in a on-stick skillet to fry potatoes, over moderate heat.
ADD desired amount of potato mixture into skillet with melted butter, forming into a patty shape without pressing too hard, using a spatula.
FRY potatoes slowly until golden and crisped on one side; TURN hash browns carefully with spatula: CONTINUE to fry until golden and crisped.
PLACE cooked hash browns on a plate with absorbent paper, covering to keep warm until served.
SERVE hash browns as they are, or add a sprinkle of salt or other seasoning if desired, or with ketchup and/or sour cream (my German friend serves hers with sour cream -- but the closest I had for my photo was creamed horseradish!].
ENJOY hash browns as a breakfast or dinner side dish.
WW Soba Chicken Noodle Bowl


Ingredients:
reduced-sodium chicken broth, water, boneless skinless chicken breasts, fresh ginger, reduced sodium soy sauce, snow peas, frozen baby peas, scallion

Directions:
Cook noodles according to package directions, omitting salt if desired.
Drain and keep warm.
Meanwhile, combine broth, water, chicken, mushrooms, ginger, and soy sauce in large saucepan; bring to boil over high heat.
Reduce heat and simmer until chicken is almost cooked through, about 6 minutes.
Add snow peas, baby peas, and spinach and cook until snow peas are crisp-tender, about 2 minutes.
Stir in noodles.
Remove and discard ginger.
Ladle soup evenly into 4 serving bowls; sprinkle with scallion.
Easy Cheesy Chicken & Veggie Gnocchi Bake


Ingredients:
leeks, carrot, canola oil, garlic powder, dried parsley, reduced-fat cheddar cheese

Directions:
Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler/grill.
Heat a nonstick pan and add the oil.
Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened.
By this time your water should be boiling. So, put the gnocchi in the water and cook according to package instructions.  The brand I use only takes two minutes.
Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through.
Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine.
Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients.
Transfer to an oven proof dish.
Sprinkle with the cheese and put under the broiler/grill until the cheese is melted and bubbly.
Serve with a salad or green veggies.
Chocolate Hazelnut Lava Mug Cake


Ingredients:
milk, self-rising flour, cocoa powder

Directions:
Add all ingredients into a microwave safe mug. Stir with a fork vigorously until batter is smooth and there are no lumps.
Microwave for 1 minute to 90 seconds. Cake will rise a little bit and top will look gooey in the center.
Top with whipped cream and serve.
Low Carb Low Cal Banana Walnut Cookies


Ingredients:
wheat gluten, salt, baking soda, ground cinnamon, oatmeal, walnuts, Egg Beaters egg substitute, butter, brown Sugar Twin, banana, vanilla extract

Directions:
Preheat oven to 400 degrees Fahrenheit.
Combine soy flour, wheat gluten, salt, baking soda, and ground cinnamon in a large mixing bowl.  Add oatmeal and chopped walnuts.
In a separate container, beat or mix Egg Beaters, butter, and brown sugar substitute until smooth.
Cut banana into 1-inch pieces, and add banana and vanilla extract to the butter mix.  Beat until smooth.
Add liquid mix to the dry ingredients and mix with a spatula until even.  Batter will be somewhat stiff.
Drop in walnut-sized pieces on two greased baking pans.  Bake for 8-10 minutes.
Magnolia Bakery Lemon Vanilla Bundt Cake


Ingredients:
unsalted butter, sugar, eggs, all-purpose flour, vanilla extract, lemon zest

Directions:
Preheat oven to 350°.
Grease and lightly flour a 10" Bundt pan.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
Add the eggs, one at a time, mixing well after each addition.
Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
Add the vanilla extract and the lemon zest and mix well.
Pour the batter into prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
Let cake cool in pan for 20 minutes.
Remove from pan and cool completely on wire rack.
Quick and Easy Chow Mein


Ingredients:
chicken broth, cornstarch, salt, olive oil, onion, ginger, garlic cloves

Directions:
Cook noodles according to directions.  Drain and set aside.
In a small dish, combine the broth, cornstarch and salt; set aside.
Heat the oil in a large skillet or wok, then add the onion, ginger and garlic.  Stir-fry until you can smell it, about 1 minute.  Add the veggies, until thawed, maybe 4 minutes.
Add the chicken and broth.  Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes.  Remove from heat.
Stir the veggie mixture into the noodles.
Creamy Colcannon


Ingredients:
potatoes, savoy cabbage, butter, spring onion, milk, nutmeg

Directions:
Boil the potatoes in their skins until tender.  Drain and leave until cool enough to handle.
Put the cabbage in a large pot and pour about 4 cups of boiling water over it.  Cover and bring back to a boil and let steam about 10 minutes. Using tongs, pull the cabbage from the bottom to the top every few minutes for even cooking. Remove from heat and leave to sit.
Peel the potatoes and finely mash.
*NOTE:  Spring onions are also known as scallions.  You may also use one or two small onions, minced if you prefer.
Melt butter and add onion and cook until just tender.  Add milk and heat through.  Beat into potatoes.  Season with salt and pepper.
Drain the cabbage thoroughly.  Add potatoes and mix together.
Tip the mixture into a serving dish and sprinkle with a bit of nutmeg.
Enjoy!
Sous Vide Carnitas


Ingredients:
boneless pork shoulder, onion, garlic cloves, cinnamon, bay leaves, orange, kosher salt, corn tortilla, lime wedge, fresh cilantro leaves, salsa verde

Directions:
Directions.
Step 1.
For better flavor penetration, first cut the pork into thick slabs. About 4 pounds is enough to serve 8 to 12 people once the meat is cooked. You can easily make half a batch, but carnitas freeze extremely well, so think about making the full order!
Step 2.
Next, combine pork, onion, garlic, cinnamon stick, and bay leaves in a large bowl. Split orange into quarters and squeeze juice into bowl before adding rest of orange. Season generously with kosher salt and toss to combine.
Step 3.
When ready to cook, set your Anova to desired temperature according to chart included above or in the Anova Culinary App.
Step 4.
Add bag to sous vide bath and cook for recommended time according to chart above. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it. Alternatively, use a heavy-duty binder clip to attach a metal spoon or knife to bottom of bag as a weight.
Finishing Steps - Oven.
Step 1.
When meat is cooked, remove from water bath and transfer contents of bag to a large bowl. Pick out chunks of meat with a set of tongs and transfer them to a rimmed baking sheet. (Discard aromatics and excess liquid, or reserve liquid and blend it in with salsa.] When it is cool enough to handle, shred meat roughly using 2 forks or your fingers.
Step 2.
Spread evenly over baking sheet. Pork can be prepared up to this point and refrigerated in a sealed container for up to 5 days before serving.
Step 3.
When ready to serve, adjust an oven rack to 3 inches below the broiler element and preheat broiler to high. Place pork under broiler and cook, using a spoon to flip pieces occasionally, until meat is browned and crisp on most sides, about 10 minutes total. Alternatively, working in batches, heat carnitas in a cast iron or nonstick skillet over medium heat, turning occasionally, until crisp, about 10 minutes.
Step 4.
Serve carnitas with warm tortillas, lime wedges, chopped onion and cilantro, and salsa.
Enjoy.
Caesar Salad-No Anchovies, No Eggs


Ingredients:
romaine lettuce, fresh ground black pepper, parmesan cheese, crouton, extra virgin olive oil, red wine vinegar, Worcestershire sauce, salt, mustard powder, garlic

Directions:
Set lettuce into a large serving bowl.
Place dressing ingredients into a blender (yes all at once], put the lid on your blender, and blend until smooth.
Pour some of the dressing over lettuce, as much or as little as you prefer, and toss well to coat leaves with dressing;  I tend to use less and have extra to save for another salad later in the week.
Set one clean hand over your salad bowl and squeeze the lemon half over it- letting the juice drip through your fingers, but catching the pits (discard pits].
Grind some black pepper over the salad to taste.
Add Parmesan cheese and stir to coat.
Taste for seasonings, adding a little more salt, pepper, or cheese if desired.
When the seasonings are correct, add the croutons to the top, give a quick stir, and serve immediately.
This does not keep well- if you need to make in advance, prepare the salad dressing alone and then toss everything together just before serving.
Chip's Canned Apple Pie Filling With Amaretto


Ingredients:
red apples, granny smith apples, sugar, butter, vanilla, cinnamon, water, Amaretto

Directions:
Peel, core and slice apples.
Add apples to large pot.  Add sugar, 1 stick butter, water, vanilla and cinnamon.
Bring to a boil and boil for 15-20 minutes, reduce heat to medium low.
Add Amaretto and let simmer another 5 minutes.
Place in jars, process in water bath to seal.
Southern Fried Cabbage
Category: side-dish
By JNADX3

This dish was always a favorite at Mammaw's house. Cabbage is fried with onion and bacon in this simple quick side dish. Terrific with cornbread.

Ingredients:
3 slices bacon, cut into thirds
⅓ cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1  white onion, chopped
1 pinch white sugar

Directions:
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 189.4
Fat: 14.2 g
Saturated fat: 2.6 g
Carbohydrates: 13.6 g
Sugars: 7.2 g
Dietary fiber: 5.3 g
Protein: 4.4 g
Cholesterol: 5 mg
Sodium: 527.8 mg
Venetian Calf Liver and Onions


Ingredients:
olive oil, dried thyme, rubbed sage, ground sage, garlic clove, all-purpose flour, calf liver, butter, fresh Italian parsley

Directions:
Heat 3 tablespoons oil in heavy large skillet over medium heat.
Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
Transfer to bowl.
Add remaining 1 tablespoon oil to skillet.
Add garlic and cook until golden brown, about 2 minutes.
Discard garlic.
Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
Season with salt and pepper.
Pat liver dry and add to flour mixture and toss to coat.
Add butter to garlic oil and melt over medium-high heat.
Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
Add onions and sauté until liver is just cooked through, about 5 minutes.
Stir in parsley.
Reuben Loaf


Ingredients:
eggs, corned beef, sauerkraut, caraway seed, swiss cheese, swiss cheese

Directions:
Combine egg bread crumbs corned beef mix together on foil or waxed paper.
Pat meat mixture into 10 x10 inch square pan.
Combine caraway and cheese and sauerkraut.
Mound in center and wrap meat around sauerkraut mixture forming loaf seal seam and ends.
Place loaf in greased 13x9x2-inch baking pan.
Bake in 350 degree oven for 45 minutes.
Top with cheese triangles.
Bake 5 minutes more until cheese is melted.
Serve with pumpernickel on side and if you don't want to mess up a bunch of pans and don't care if the loaf is not perfectly formed, use the same pan.
Easiest Corn on the Cob
Category: side-dish
By Chef John

This proves something that I've known for years: no matter how great a kitchen technique is, unless you use it regularly, you'll forget about it. This technique for making corn on the cob works perfectly, and I hope you give it a try soon.

Ingredients:
1 ear fresh corn in the husk
1 teaspoon butter, or more to taste
salt to taste

Directions:
Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes. Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk. Spread butter over corn and season with salt.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 113.3
Fat: 5.1 g
Saturated fat: 2.7 g
Carbohydrates: 17.1 g
Sugars: 2.9 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Cholesterol: 10.8 mg
Sodium: 42.3 mg