xiaoxl/recipe_data huggingface dataset:
Slow-Cooker Vegetable Lasagna


Ingredients:
mushroom, red bell peppers, tomato sauce, ricotta cheese

Directions:
Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 minute Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 tablespoons Parmesan until blended.
Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit] and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit], ricotta mixture and sauce. Cover with lid.
Cook on Low 4 to 5 hours (or on High 2 to 3 hours] or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until shredded cheese is melted.
Tips: Dried pasta will last almost indefinitely if stored in an airtight glass or plastic container in a cool dark place. Dried whole wheat pasta can turn rancid, however, so should be used within the recommended time listed on the package.
Variations: Serve with smart sides, such as a crisp mixed green salad or your favorite steamed vegetable, to balance out the meal.
Green Salad With Mozzarella and Tomatoes


Ingredients:
lettuce leaves, tomatoes, avocados, mozzarella cheese, olive oil, red wine vinegar, garlic cloves, marjoram, dried dill, dried oregano

Directions:
Combine lettuce, tomatoes, avocados and cheese together in a large bowl., Combine olive oil, vinegar, garlic and spices in a cruet and shake well., Pour over salad just before serving and toss.
Pulled Pork Pad Thai


Ingredients:
peanut butter, water, soy sauce, brown sugar, garlic, Worcestershire sauce, lime, crushed red pepper flakes, pork, garlic, bean sprouts, carrots, orange bell peppers, scallion, roasted unsalted peanuts, cilantro, avocado oil

Directions:
Mix all sauce ingredients in a large bowl, whisk thoroughly, and set aside.
Bring a gallon of water to boil, then take off heat.
Soak noodles in hot water, cover with lid, then strain after 7 minutes.
Heat avocado oil in large pan or wok.
Add julienned (or splintered] carrots, stir-fry for 3-4 minutes.
Add julienned bell pepper to pan, continue stir-frying for 4-5 minutes.
Add pulled pork, sprouts, and noodles to pan simultaneously, and continue stir-frying for 3-4 minutes. Additional oil may be needed.
Take pan off heat, whisk sauce briefly, then add sauce, scallions, and peanuts to pan. Mix thoroughly.
Add back to heat, continue mixing thoroughly and bringing sauce-covered ingredients up to serving temperature.
Divide pad thai into bowls, and top with shredded cilantro.
Dish pairs well with plum wine or medium-sweet white wines.
Party Vegetable Spread


Ingredients:
carrot, cucumber, celery, green pepper, onion, cream cheese, mayonnaise, lemon juice, salt, pepper

Directions:
In a bowl, combine carrot, cucumber, celery, green pepper and onion., Drain on paper towels for 30 minutes., In a small bowl, combine cream cheese, mayonnaise, lemon juice, salt and pepper., Stir in vegetables., Cover and refrigerate at least 2 hours.
Red Snapper Fillets In Packages With Tomatoes, Olives & Capers


Ingredients:
tomatoes, shallot, red snapper fillets, black olives, capers, fresh thyme, dried thyme leaves, fresh lemon juice, olive oil

Directions:
Preheat oven to 450 degrees.
Cut twelve 12-inch squares of aluminum foil or parchment paper.
Set a square on the work surface so one corner points toward you.
Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
Fold the triangle top down over the fish.
Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
Repeat with the remaining squares and ingredients.
Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
Carefully open one package; the fish should be opaque in the center.
If it is not, reseal the package and bake the fish about 5 minutes longer.
Serve 2 packages per person, allowing each diner to open his or her own at the table.
3 Minute Microwave Choc Chip Brownie


Ingredients:
olive oil, milk, water, vanilla, cinnamon, coffee, brown sugar, cocoa powder, self raising flour

Directions:
Add the milk or water into the mug, along with the oil or butter, vanilla (or whatever flavouring your using]
using a fork whisk until smooth.
add the cocoa powder and the sugar.
again whisk until smooth.
add the flour and mix with fork until all the mixture is stuck together -- you may need to add a tiny amount of water if mixture seems dry.
press the mixture gently into the bottom of the mug.
microwave for approx 60 secs for 1000 watt microwave, 110 secs 800 watt microwave.
add ice cream, choc chips, whipped cream or whatever you fancy and eat whilst warm.
Barbecue Macaroni


Ingredients:
lean ground beef, barbecue sauce, water, elbow macaroni

Directions:
Brown ground beef and drain off any excess fat., Add barbecue sauce, stirring well., Mix in water, stirring well., Bring to a slow simmer., Stir in Elbow macaroni., Simmer on low, stirring every 5 to 10 minutes to prevent sticking., Cook until macaroni is tender, about 20 minutes.
Honey Mustard Turkey Salad


Ingredients:
honey, mayonnaise, mustard, turkey, celery, red grapes

Directions:
Mix the honey, mayo & mustard together in a large bowl., Stir in turkey, celery & grapes until well blended., Serve chilled.
Tony & Miko's Salad


Ingredients:
sugar snap peas, light olive oil, salt, pepper, garlic powder, cannellini beans, flat leaf parsley, parmesan cheese, light olive oil, red pepper flakes, honey, red onion

Directions:
Preheat the oven to 450 degrees F.
Clean you mushrooms with a damp paper towel and remove any thick stems then slice.
Place the mushrooms and snap peas on a baking sheet and toss with 2 TBSP olive oil, salt, pepper, and garlic powder.
Roast the mix for 10 minutes then remove to a large salad bowl.
Allow the veggies to cool a bit while you assemble the dressing by mixing together the lemon juice, 2 TBSP olive oil, red pepper flakes, honey, and onions.
Pour the beans in with the mushrooms and snap peas.  Add the parsley, cheese, and the dressing then toss to coat.
Allow the flavors to meld a bit then enjoy!
Chef John's Ham and Potato Soup
Category: soups-stews-and-chili
By Chef John

You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.

Ingredients:
1 ½ pounds Yukon Gold potatoes, peeled and diced
1 medium onion, diced
1 medium carrot, diced
1 rib celery, diced
8 ounces smoked ham, diced
3 cloves garlic, sliced
3 tablespoons butter
¼ cup flour
4 cups chicken broth
2 cups water
½ cup heavy cream
salt and pepper to taste
1 pinch cayenne pepper
1 tablespoon chopped fresh chives for garnish

Directions:
Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent. Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally. Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired. With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 452.1
Fat: 24.9 g
Saturated fat: 12.7 g
Carbohydrates: 42.3 g
Sugars: 2.2 g
Dietary fiber: 4.1 g
Protein: 15.8 g
Cholesterol: 74.7 mg
Sodium: 863.6 mg
Cardamom Maple Salmon
Category: main-dish
By rhardoon

I am a salmon lover. This is a great recipe for a slightly exotic flavor of Indian inspiration with a maple twist. The flavor is exceptional, delicious, and unique. Orange zest may be added for an extra flavor twist.

Ingredients:
1 ½ teaspoons salt
1 teaspoon paprika
1 teaspoon ground cardamom
1 teaspoon ground coriander
½ teaspoon ground black pepper
¼ cup grapeseed oil
2 tablespoons maple syrup
1 (2 pound) salmon fillet, cut into 3-inch pieces

Directions:
Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and maple syrup and stir until evenly combined. Preheat a non-stick frying pan over medium-high heat, about 350 degrees F (175 degrees C). Dredge salmon pieces through the maple syrup mixture until evenly coated on all sides. Cook salmon in the preheated pan until fish flakes easily with a fork, 5 to 7 minutes per side.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 345.2
Fat: 23.8 g
Saturated fat: 3.8 g
Carbohydrates: 5.2 g
Sugars: 4 g
Dietary fiber: 0.5 g
Protein: 26.3 g
Cholesterol: 74.4 mg
Sodium: 654.4 mg
Cyndi's Shrimp Fajitas
Category: world-cuisine
By CYNDIABA

Marinated shrimp, vegetables, and cheese enclosed in flour tortillas.  I love making these fajitas...and my friends love it when I make them.

Ingredients:
1 tablespoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 medium zucchini, cubed
1  red onion, chopped
1 (10 ounce) box frozen corn
1 tablespoon olive oil
8  flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro

Directions:
In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder.  Add the shrimp and marinate 15 minutes. Heat olive oil in a large skillet over medium heat.  Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender.  Cover to keep warm and set aside. In a separate skillet heat olive oil over medium heat.  Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink.  Combine the shrimp and the vegetables.  Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 fajitas

Calories: 669.4
Fat: 24.1 g
Saturated fat: 8.4 g
Carbohydrates: 77.2 g
Sugars: 6 g
Dietary fiber: 6.8 g
Protein: 38 g
Cholesterol: 198 mg
Sodium: 1106.5 mg
Inside out Cheeseburgers


Ingredients:
ground beef, salt, black pepper, Dijon mustard, onions, sharp cheddar cheese

Directions:
Combine first 4 ingredients in a large bowl; shape into 12 patties. Set aside.
Saute onion in a large nonstick skillet coated with cooking spray 10 minutes or until tender. Top 6 patties with onion, cheese, and relish; cover with remaining 6 patties, pressing edges together to seal. Cook patties on grill or skillet around 6 minutes on each side or until no longer pink. Serve in buns with desired toppings.
Frittata Primavera


Ingredients:
fresh asparagus, eggs, water, salt, Philadelphia Cream Cheese

Directions:
HEAT oven to 350°F.
COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 minute or until crisp-tender.
BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
BAKE 30 minute or until frittata is puffed and golden brown.
Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.
Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!
Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Nutrition Information Per Serving: 130 calories, 10g total fat, 4.5g saturated fat, 0g trans fat, 230mg cholesterol, 270mg sodium, 2g carbohydrate, less than 1g dietary fiber, 1g sugars, 8g protein, 15%DV vitamin A, 10%DV vitamin C, 4%DV calcium, 8%DV iron.
Loco Moco


Ingredients:
flour, eggs, milk, cooked rice, eggs

Directions:
Season steaks with salt and pepper., Reserve 1/4 cup of flour., Dredge each steak in flour, egg and cracker crumbs., In a large cast iron skillet over medium high, heat corn oil., Add steaks and cook until golden brown and crisp., Transfer to paper towels to drain., Pour off all but 4 tablespoons of the remaining oil and set over low heat., Slowly Whisk in the remaining 1/4 cup of flour into the oil and bring to simmer., Gradually whisk in milk and bring to a simmer., Season with salt and pepper., Divide the rice on to four places., place the steaks on top of the rice, then one fried egg on the steak., Cover with gravy.
Perfect Plum Crisp


Ingredients:
prune, sugar, sherry wine, cinnamon, flour, salt, brown sugar, butter, quick-cooking oats, coconut

Directions:
In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
Bake at 325 degrees for 45 minutes.
Crisp Bread and Butter Pickles


Ingredients:
cucumbers, pickling salt, sugar, turmeric, celery seed, mustard seeds, cider vinegar

Directions:
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.
Drain thoroughly and put the vegetables in a large kettle.
Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil.
Pack the pickles into hot jars and seal.
Carmen's Healthy Whole Wheat Bread


Ingredients:
bread flour, whole wheat flour, oats, wheat germ, sunflower seeds, flax seed, salt, dry yeast, sugar, warm water, flour, sesame seeds

Directions:
Mix all of the dry ingredients (except yeast, sugar, and sesame seeds] together in a bowl.
In a seperate bowl mix the yeast and sugar and add the warm (room temperature] water.
Knead well for at least 5 minutes.  When the dough gets sticky add more flour.
Leave the dough to rise in a warm place for one hour or more.
Knead the dough again a few times and put it in an oiled pan.
If you want to add sesame seeds to the top, smear the top of the dough with water first so they'll stick better.
Bake it for 45-50 minutes at 180 C or 350°F.
Copy Cat Greek Salad from the Corner Greek Deli


Ingredients:
lettuce, red onion, roma tomatoes, feta cheese, kalamata olives, cucumber, olive oil, red wine vinegar, garlic powder, garlic clove, dried oregano, dried basil, black pepper, Dijon mustard, spicy brown mustard

Directions:
"Directions:  The FINAL PART 1. Add in large serving bowl, all the "Part One" ingredients, cucumbers last. 2. In a side bowl or the feta container, mix together all "Part Two" ingredients. 3. Pour over the salad, cover and chill. You can serve immediately but if you wait a few hours it is much better. Stir the oil from the bottom to the top every so often while chilling. NOTE: It is even better the next day. 4. cover while storing, otherwise your refrigerator will remember for a few days what your made! Use olive oil that is Extra Virgin and has not been open for more than a few weeks. Better get a fresh bottle --  It is worth it -- ."
Boiled & Baked Ribs
Category: meat-and-poultry
By Chef John

These aren't meant to replace, or even compete with, a traditionally barbecued version. This is simply a fast and tasty alternative method for having a nice stack of ribs appear on your snack table.

Ingredients:
2 ½ quarts water
6 cloves garlic, crushed
½  onion, chopped
2  bay leaves
1 teaspoon red pepper flakes
1 tablespoon Chinese five-spice powder
2 tablespoons kosher salt
½ cup rice vinegar
1 (2 pound) slab baby back ribs, cut into individual ribs
1 ½ tablespoons soy sauce
1 ½ tablespoons rice vinegar
1 ½ tablespoons sambal oelek chili paste
1 ½ tablespoons Dijon mustard
1 ½ tablespoons ketchup
1 ½ tablespoons honey
1 ½ tablespoons brown sugar
½ teaspoon Chinese five-spice powder

Directions:
Mix together water, garlic, onion, bay leaves, red chili flakes, Chinese five-spice, salt, and rice vinegar in a large pot. Bring to a boil, turn to low, and simmer for 15-20 minutes. Place ribs in the simmering broth. Return to a simmer, turn heat to low, and cook for 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat, or coat with cooking spray. Whisk together soy sauce, rice vinegar, sambal oelek chili paste, Dijon mustard, ketchup, honey, brown sugar, and Chinese five-spice powder in a large bowl. Remove the ribs from the broth and transfer them to the bowl with the soy sauce glaze. Toss to coat. Transfer glazed ribs to the prepared baking sheet. Reserve extra glaze for brushing. Bake ribs in preheated oven for 15 minutes. Turn the ribs and brush with more glaze. Cook 15-20 more minutes, brushing occasionally with remaining glaze if desired. Remove and serve.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 466.2
Fat: 30.6 g
Saturated fat: 11.3 g
Carbohydrates: 24.1 g
Sugars: 15.2 g
Dietary fiber: 0.9 g
Protein: 25.4 g
Cholesterol: 117.1 mg
Sodium: 3592.1 mg
Southwest Rice Salad


Ingredients:
cooked rice, black beans, white corn, green onion, canola oil, lime juice, apple cider vinegar, brown sugar, chili powder, ground cumin, salt, fresh cilantro, tomatoes

Directions:
In a large bowl, combine the rice, beans, corn and onions.
Toss to mix.
In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
Pour the dressing over the rice mixture and mix well.
Garnish with the cilantro and chopped tomatoes.
This salad can be made 1-2 days in advance and served either cold or room temperature.
Chamomile Herb Tea


Ingredients:
boiling water, apples, honey

Directions:
Rinse the flowers with cool water., Warm your tea pot with boiling water., Add the apple slices to the pot and mash them with a wooden spoon., Add the chamomile flowers and pour in boiling water., Cover and steep for 3-5 minutes., Strain the tea into two cups., Add honey to taste.
Marinated Greek Chicken Kabobs
Category: world-cuisine
By katplusgoll

This is a chicken kabob recipe that I would love to share! Plan to marinate for 3 hours. Serve with Greek rice!

Ingredients:
1 (8 ounce) container fat-free plain yogurt
⅓ cup crumbled feta cheese with basil and sun-dried tomatoes
½ teaspoon lemon zest
2 tablespoons fresh lemon juice
2 teaspoons dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed dried rosemary
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
1 large red onion, cut into wedges
1 large green bell pepper, cut into 1 1/2 inch pieces

Directions:
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours in the refrigerator. Preheat an outdoor grill for high heat. Thread the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. Discard remaining yogurt mixture. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 45 mins
Yields: 4 servings

Calories: 243.2
Fat: 7.5 g
Saturated fat: 4 g
Carbohydrates: 12.3 g
Sugars: 8.4 g
Dietary fiber: 1.8 g
Protein: 31 g
Cholesterol: 84.5 mg
Sodium: 631.5 mg
Yigandes Plaki - Greek Baked Beans & Tomato Casserole


Ingredients:
garlic cloves, onions, olive oil, tomatoes, vegetable bouillon cubes, sea salt, fresh ground pepper, fresh parsley, water

Directions:
Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
Preheat the oven to 325F (160C].
Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
Add tomatoes (if using canned, add all liquid as well], bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.] The dish will look crispy on top.
Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.
Party Chipped Beef Cheese Ball


Ingredients:
cheddar cheese, cream cheese, horseradish, walnuts

Directions:
Chop beef into small pieces., Mix cream cheese& cheddar with hands, add beef& mix again., Put horseradish in strainer, drain well& add to cheese mixture., Shape into 2 balls& refrigerate overnight., Put chopped walnuts into plastic bag., Add a ball& press., Refrigerate until serving., Serve w/crackers.
Pad Thai


Ingredients:
fish sauce, ketchup, lime juice, sugar, Thai red curry paste, garlic cloves, chicken breast, shrimp, eggs, fresh bean sprouts, green onions, roasted unsalted peanuts, fresh coriander leaves, lime wedge

Directions:
Prepare noodles according to package directions.
Mix together fish sauce, ketchup, lime juice, sugar and chile paste; set aside.
In wok over medium high heat, heat the oil.
Add garlic, chicken and shrimp; stir fry until chicken looses its pink colour.
Push chicken and shrimp aside and pour in egg: let set slightly then stir to scramble.
Add noodles, bean sprouts, green onions and reserved sauce.
Stir fry until noodles are softened and everything is mixed together and hot.
Serve immediately, sprinkled with peanuts and garnished with lime and corriander.
BAKED SALMON WITH PARMESAN HERB CRUST


Ingredients:
salmon fillet, garlic cloves, fresh parsley, fresh dill, parmesan cheese

Directions:
Preheat oven to 425º F. Line rimmed baking sheet with parchment paper which serves to keep the fish moist and make for easy cleanup.
Wash the salmon filet and pat dry with paper towels. Sprinkle both sides of the fish with salt and pepper. Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper.
Bake salmon for 10 minutes. While it bakes, stir all remaining ingredients together in a small bowl.
Remove salmon from oven and discard top piece of parchment paper. Top the salmon with herb and cheese mixture. Return to oven uncovered and bake until the internal temp registers 135º F. The Parmesan cheese should be melted and golden brown.
Remove the fish and let it rest for 5 minutes before serving.
Easy Stir-Fried Zucchini and Garlic


Ingredients:
zucchini, garlic, olive oil, butter, parmesan cheese

Directions:
In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
Season with salt and pepper, then sprinkle with Parmesan cheese.
Serve immediately.
Thousand Island Dressing


Ingredients:
mayonnaise, ketchup, Worcestershire sauce, hard-boiled eggs

Directions:
Mix well & refrigerate., Makes 1 pint.