xiaoxl/recipe_data huggingface dataset:
Moroccan Harira (Bean Soup)
Category: soups-stews-and-chili
By modestalmond

A (mostly) vegetarian, shoestring-budget meal that will leave you feeling both very satisfied and with tons of leftovers. Bonus: it's super-healthy and easy to prepare.

Ingredients:
6 cups beef stock
1 cup dry lentils
1 tablespoon olive oil, or to taste
1  onion, chopped
1  cinnamon stick
1 teaspoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14 ounce) can diced tomatoes
1 cup cooked quinoa  (Optional)
1 bunch flat-leaf parsley leaves and thinner stems, chopped
1 bunch cilantro leaves and thinner stems, chopped
1  lemon, or to taste, juiced

Directions:
Stir beef stock and lentils together in a large pot; bring to a boil, reduce heat to low, and keep at a simmer while preparing onion. Heat olive oil in a skillet over medium heat. Cook and stir onion, cinnamon stick, ginger, turmeric, cumin, and black pepper in the hot oil until the onion is translucent, about 5 minutes; add to stock mixture. Pour garbanzo beans, kidney beans, tomatoes, and quinoa into the stock mixture; stir and bring mixture to a boil. Stir parsley and cilantro into the stock mixture; reduce heat to low and cook mixture at a simmer until the lentils are tender, about 45 minutes. Drizzle lemon juice over the soup before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 260.8
Fat: 3.9 g
Saturated fat: 0.6 g
Carbohydrates: 42 g
Sugars: 4.2 g
Dietary fiber: 12.5 g
Protein: 14.4 g
Sodium: 298.5 mg
Savory Roasted Potatoes


Ingredients:
potatoes, butter, parmesan cheese, garlic, seasoning salt, fresh ground pepper, parsley flakes

Directions:
Preheat oven to 400 degrees.
Peel potatoes and cut into cubes, set aside.
Lightly spray baking dish with spray cooking oil.
Place melted butter in baking dish.
Add potatoes, stir until evenly coated.
Sprinkle Parmesan cheese, garlic, seasoned salt, pepper and parsley over top of potatoes.
Cover and bake 35 - 45 minutes or until potatoes are crusty and browned.
Hara Masala Chicken


Ingredients:
skinless chicken breast, green apple, fresh coriander leaves, fresh mint leaves, plain yogurt, green chili, spring onion, salt, sugar, garlic, ginger, dates

Directions:
In a  blender process all the ingredients EXCEPT FOR THE CHICKEN AND DATES, to make a smooth sauce.
Heat a wok and fry the mix for a few minutes.
Add the chicken, stir, cover the wok with a lid and cook for 15 minutes.
Stir in the dates and serve.
Simple wasn't it.
Serve with noodles or rice and a vegetable curry, some bread to mop up the sauce might be good too.
Queijadas De Sintra (Portuguese Cheese Tarts With Cinnamon)


Ingredients:
all-purpose flour, salt, vegetable shortening, fresh mozzarella cheese, unsalted butter, sugar, ground cinnamon, all-purpose flour

Directions:
For the pastry: Combine the flour and salt in a large bowl.
With a pastry blender, cut in the shortening until the texture of fine meal.
Forking briskly, drizzle just enough ice water over the mixture to make it hold together.
Shape into a ball, wrap in wax paper, and refrigerate several hours.
Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed], process the mozzarella, butter, sugar, and cinnamon about 60 seconds nonstop until smooth and creamy.
Scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer.
Note: It will take longer for the electric mixer to reduce the mixture to creaminess, perhaps 3 to 4 minutes of steady beating.
Add the egg yolks, one at a time, beating well after each addition.
Add the flour and pulse the motor on once or twice to blend.
Transfer the mixture to a small bowl; cover and chill several hours.
When ready to bake the queijadas, preheat the oven to 400 degrees Fahrenheit.
Divide the pastry in half and roll, first one half, then the other, as thin as paper, on a lightly floured pastry cloth with a lightly floured, stockinette-covered rolling pin.
Cut into rounds with a 3 1/2 inch cutter.
Also re-roll and cut the scraps.
Fit the pastry into plain or fluted tart tins measuring 2 1/2 inches across the top.
Set the tins on baking sheets, then half-fill each tart shell with the cheese mixture.
Bake uncovered for 18 to 20 minutes, just until the filling is puffy and a rich amber brown.
Remove the tarts from the oven, cool until easy to handle; then using a small pointed knife, gently pry the tarts from the tins.
Serve at room temperature.
Apple Dumplings I
Category: desserts
By Carol

These Apple Dumplings are swimming in a buttery vanilla sauce. My family loves them. I hope you will, too.

Ingredients:
1 (16 ounce) can refrigerated flaky biscuit dough
4  apples - peeled, cored and halved
1 cup white sugar
1 cup water
½ cup butter, melted
2 teaspoons vanilla extract
½ teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 7x11 inch baking pan.  Separate biscuit dough into 8 pieces.  Flatten each piece of dough into a circle.  Wrap one biscuit around each apple half and place, seam side down, in pan. In small bowl, combine sugar, water, melted butter and vanilla.  Pour mixture over dumplings in pan.  Sprinkle cinnamon on top.  Bake 35 to 40 minutes, until golden.  Serve hot.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 dumplings

Calories: 415.9
Fat: 19.3 g
Saturated fat: 9.3 g
Carbohydrates: 58.2 g
Sugars: 36.4 g
Dietary fiber: 2 g
Protein: 4 g
Cholesterol: 31.1 mg
Sodium: 641.3 mg
Beef With Rice Noodles (Kway Teow)


Ingredients:
filet of beef, bean sprouts, canola oil, ginger, garlic cloves, soya sauce, Chinese wine, oyster sauce, white sugar, cornflour, canola oil

Directions:
Slice beef THINLY against the grain.
Mix the beef with all the seasoning ingredients except the sesame oil and canola oil.
Leave the beef to marinate for 20 minutes; then add the sesame and canola oil.
Heat 1 1/2 tablespoons of oil in a wok, stir fry the chives and bean sprouts till they are SLIGHTLY limp.  Set them aside.
Heat 1 tablespoon of oil in a wok; till hot and NOT smoking, sauté the garlic till crispy and golden (NOT BURNT].
Add rice noodles and stir fry for about 4 minutes till lightly browned.
Set the noodles aside.
Heat remaining oil in wok, add beef, remaining marinade and ginger slices.
Stir fry beef till colour changes.
Add rice noodles and bean sprouts, stir fry till everything is well coated.
Serve hot.
Mojo Walleye


Ingredients:
lemon juice, salt, sugar, garlic powder, onion powder, fresh coarse ground black pepper, fresh thyme, fresh oregano, cayenne pepper

Directions:
In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.
Oatmeal Craisin Chocolate Chip Cookies


Ingredients:
butter, white sugar, brown sugar, vanilla, eggs, whole wheat flour, baking soda, cinnamon, salt, chocolate chips, pecans, craisins

Directions:
Cream butter and sugars until creamy.
Add vanilla and eggs, beat well.
Add flour, cinnamon, baking soda, and salt.
Mix well.
Add oats, chocolate chips, nuts, and craisins.
Stir until well combined.
Drop by round tablespoonfuls on cookie sheet.
Bake at 350 degrees for 12-14 min until golden brown and not too soft in the middle.
Let cook on cookie sheet for a couple minutes then transfer to wire rack.
Colorful Black Bean and Crab Salad


Ingredients:
frozen corn, black beans, green chilies, cilantro, green onions, garlic, cumin, black pepper, white wine vinegar, fresh lime juice, water, olive oil

Directions:
Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood.
Add cumin and pepper to minced or crushed garlic.
Mix into a paste.
Add vinegar, lime juice and water to garlic mixture.
Mix well.
Whisk in olive oil.
Pour dressing over corn, bean mixture and stir well.
Top with thinly sliced jalapeno peppers.
Taste of Home Indoor Barbequed Pulled Pork


Ingredients:
chili powder, paprika, garlic powder, salt, pepper, low sodium chicken broth, barbecue sauce, cider vinegar

Directions:
Combine all the dry spices, including salt and pepper.  Pat pork dry with paper towels, and sprinkle all over with spice mixture.
Heat oil in large skillet over medium-high heat until just smoking.  Add pork and cook until well-browned, about 4 or 5 minutes per side.  Transfer to large bowl, tent with foil.  Let rest 5 minutes.   Using 2 forks, shred into bite-sized pieces.
Meanwhile, add liquids to empty skillet, scraping up any browned bits.  Simmer over medium-low until it has thickened, about 3 minutes.  Stir in shredded pork.  Cook until heated through, about 2 minutes.  Season with salt and pepper.
Yoshida Meatloaf


Ingredients:
lean ground beef, onion, eggs

Directions:
Preheat oven to 375°F.
In a large bowl, combine ground beef, bread crumbs, onions, beaten eggs, and 1/2 cup Gourmet Sauce.
Mix well.
In a 13" X 9" baking dish, firmly shape the meatloaf into 8" X 4".
Bake meatloaf for 45 minutes.
Top meatloaf with 1/2 cup sauce and continue baking for 15 minutes.
Let meatloaf cool for 10 minutes before slicing.
Cilantro Lime Chickpea Salad


Ingredients:
chickpeas, fresh spinach, onion, limes, juice of, fresh cilantro, sugar, Dijon mustard, garlic cloves, chili powder, olive oil

Directions:
Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times].
Add the chickpeas, onion, and spinach to a large bowl.  In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil.  Process til it comes together into a dressing, about 30-45 seconds.
Pour over the chickpea mixture and stir to combine.
Add salt and pepper to taste.
Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry. Enjoy!
Tomato and Crispy Prosciutto Bruschetta


Ingredients:
tomatoes, fresh basil, salt, ground black pepper, prosciutto, olive oil, garlic clove

Directions:
Preheat oven to 350 degrees F.
In a mixing bowl, combine the chopped tomatoes, chopped basil, balsamic vinegar, salt and pepper.
Mix and let sit for about 20 minutes so the flavors can meld.
Meanwhile, lay the slices of prosciutto onto a sheet pan lined with aluminum foil.
Cook the prosciutto slice in the oven for about 12 minutes until they are crispy.
Remove the foil from the sheet pan and allow them cool on the foil.
Arrange the slices of ciabatta on the sheet pan and drizzle with olive oil on both sides.
Bake in the oven for about 10 minutes or until you see the tops browning, turn each one over and bake until tops are brown.
Remove the ciabatta slices from the oven and allow to cool.
When cool enough to handle, take the peeled garlic clove and rub over each of the ciabatta slices.
Top with the chopped tomato and basil mixture.
Take the slices of prosciutto and crumble over tomatoes.
Extra Fluffy Japanese Soufflé Pancakes


Ingredients:
plain yogurt, cake flour, baking powder, salt, white sugar, unsalted butter

Directions:
1. Place a sieve which is covered by a piece of paper towel on a bowl and place the plain yogurt on top a night before to remove moisture.
2. Put the plain yogurt into a bowl.
3. Add 2 egg yorks into 2 and mix them well.
4. Sift the cake flour and baking powder into 3. Mix well.
5. Add 3 egg whites into another bowl and add a pinch of salt into it.
6. For meringue, use a mixer to mix 5 and add the white sugar 3 times separately while mixing. (It can make the meringue smoother by mixing on a bowl of iced water.].
7. Add 6 into 4. Mix it 4-5 times separately. Please do not over mix! It will affect the fluffiness of the pancakes. Keep the whole process in around a minute.
8. Melt the butter on a pan on low heat.
9. Add one-third of 7 on the pan at each time to make 3 pancakes.
10. Cover the pan with a lid and cook it for 3 minutes.
11. Flip the pancakes over and cook it for another 3 minutes.
12. Put the souffle pancakes on a plate and adding your favorite seasonings/ fruits ! Enjoy the extra fluffiness :].
Modified Lighter Pumpkin Pie


Ingredients:
pumpkin, fat-free evaporated milk, egg substitute, brown sugar, flour, pumpkin pie spice, baking powder, salt

Directions:
Preheat oven to 350; convection oven to 325°F   Spray pie plate with cooking spray.
Mix everything until smooth.   Pour into plate.   Bake 50-55 minutes or until butter knife inserted in center comes out clean.
Cool at least 30 minutes.   Chill leftovers.
Zippy Veggie Salad


Ingredients:
fresh broccoli florets, cauliflower florets, red onion, radish, reduced-fat sour cream, mayonnaise, salt, garlic powder, pepper, sugar

Directions:
In a large bowl, toss together all of the veggies.
In another bowl, stir together the sour cream, mayo (start with the lesser amount], horseradish, salt, garlic powder, pepper and sugar.
Pour the dressing over veggies; toss to caot well.
Briana's Chicken Pasta


Ingredients:
pasta, butter, margarine, alfredo sauce, sour cream, cheese

Directions:
Boil pasta in a pot.
In separate pan, melt butter and saute mushrooms.
When mushrooms are soft, add your shredded chicken and saute for about 5 minutes.
In a medium pot, heat on med/low the Alfredo sauce, sour cream, enchilada sauce and shredded cheese until it mixes easily. Then turn off heat.
Heat oven to 350°.
Drain pasta and put pasta in a glass casserole dish.
Put chicken and mushroom mix over pasta.
Pour Alfredo mix over the top.
Place in oven for approximately 20 minutes on middle or top shelf.
Let cool and enjoy!
Cousin Ellen's Baked Beans


Ingredients:
great northern beans, water, dark brown sugar, dark corn syrup, ketchup, bacon, onion

Directions:
Preheat oven to 350°F.
Spray 9x12 baking dish w/ nonstick spray.
Slice the uncooked bacon into  1 to 2" pieces.
Fry lightly over medium heat , stirring occasionally, until  it  begins to crisp up around the edges.
Scoop out the bacon and set aside in a bowl.  Do NOT drain.
SAVE the bacon grease that is in the skillet. (optional, see step below].
Throw the onions into the skillet with the bacon grease and  cook long enough to wilt them a bit.  Stirring  them around in the hot grease a couple of minutes or so.
NOTE: You have 2 options here: 1] remove the cooked onions and reserve them for the recipe or 2] add both the onions & bacon grease to the recipe.  I found no difference, one way or the other,  so I toss it.
Combine  the first 5 ingredients  into a large bowl:  beans, water, dark brown sugar, corn syrup and ketchup. Stir.
Add the onions AND  the grease from the bacon pan. Stir gently until mixed with bean mixture.  Add 1/2 of bacon to the beans, stir to combine.
Pour  mixture  into  a 9x 12 prepared baking dish or any oven safe serving dish.
Top with the remaining  bacon  pieces.
Bake UNCOVERED for approximately  3 hours  at 350°F . Watch so that it doesn't dry out. It will be thick and look very dark and almost caramelized when it is done.
NOTE: You can stretch the recipe by adding an additional can or 2 of beans without compromising the end result.  No need to add any other ingredients.
I DO NOT recommend making this in the crock pot.
Al Lewis' Spinach Fettuccine With Crab Sauce


Ingredients:
spinach fettuccine, olive oil, shallots, butter, fresh tomatoes, heavy cream, dried parsley, parmesan cheese

Directions:
Cook the pasta in a large pot of lightly salted, rapidly boiling water for 3 to 6 minutes and drain.
Heat the oil in a saucepan over moderate heat.
Add the shallots and cook for 1 to 2 minutes.
Add the remaining ingredients and cook, stirring, for about 3 minutes more.
Divide the pasta among bowls and pour the sauce over it.
Garnish with parsley and cheese.
Beach Tea


Ingredients:
orange, water, sugar, honey, tea bags

Directions:
Thinly slice the orange.
Combine the orange, water, sugar, honey, and juices in the slow cooker.
Cover and heat on a low setting for 2-3 hours.
Half an hour before serving, add the tea bags for 10 minutes, then remove and discard the tea bags.
**You can adjust sweetness to taste with more sugar or honey.
Rustic Olive Flatbread from King Arthur Flour


Ingredients:
unbleached all-purpose flour, instant yeast, salt, dry milk, olive oil, water, olive oil, sea salt

Directions:
DOUGH:
Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough.
Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk.
Gently deflate dough and shape into a 10" x 12" oval on lightly greased parchment.
TOPPING:
Brush lightly with olive oil and sprinkle with sea salt.
For traditional shape, cut slits of the way through dough from top to bottom.  Pull dough apart at the slits (at least 2" to allow for rising].
Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack.
With baker's peel transfer flatbread on its parchment to heated stone.
Bake for 20 to 25 minutes, until golden brown.
Remove from oven, transfer to rack to cool.
HINT:  If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.
Keto Beef Egg Roll Slaw
Category: appetizers-and-snacks
By Chez Gnar

This keto slaw uses beef but you can substitute pork instead.

Ingredients:
2 tablespoons sesame oil
½ cup diced onion
5  green onions, chopped, white and green parts separated
3 cloves garlic, minced
1 ½ pounds ground beef
1 tablespoon chili-garlic sauce (such as sriracha)
½ teaspoon ground ginger
sea salt to taste
ground black pepper to taste
1 (14 ounce) package coleslaw mix
3 tablespoons soy sauce
1 tablespoon apple cider vinegar

Directions:
Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes. Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 349.6
Fat: 24 g
Saturated fat: 7.8 g
Carbohydrates: 12 g
Sugars: 1 g
Dietary fiber: 1.8 g
Protein: 20.6 g
Cholesterol: 74.9 mg
Sodium: 694.1 mg
Classic Potato Latkes


Ingredients:
russet potatoes, red onion, eggs, matzo meal, unbleached all-purpose flour, kosher salt, black pepper, parsley, canola oil, duck fat

Directions:
Using a box grater or a food processor with the shredding disk, grate potatoes and onion alternatively. Transfer mixture onto a thin, clean dish towel; gather the corners and holding it over a large bowl, squeeze out as much liquid as possible.
Don’t discard the liquid yet and let it sit for 2 minutes to let the starch settle to the bottom. A couple minutes later, discard the liquid but keep the starch deposit.
Put the potato mixture in the bowl. To this add beaten eggs, matzo meal, flour, salt, freshly ground black pepper and parsley; stir until well combined and set aside.
In a large cast iron pan over medium-high, heat oil and duck fat until it reaches 350ºF. Meanwhile, using a ¼ cup measuring cup, portion the potato mixture and flatten them down to about ½-inch thick.
When oil reaches the right temperature, gently place the latkes making sure not to overcrowd the pan. Fry them until golden brown, about 3 minutes per side flipping them carefully. When cooked, transfer them to a wire rack sitting on a baking sheet lined with paper towel. If making a large batch, keep latkes in the oven at 170ºF. Serve with apple sauce and crème fraiche.
Magnificent Macaroni Salad
Category: salad
By Christine Anne Limon

Slightly sweet, classic macaroni salad recipe!

Ingredients:
3 cups elbow macaroni
1 ½ cups mayonnaise
⅓ large onion, minced
¼ cup chopped fresh parsley
2 tablespoons prepared yellow mustard
2 teaspoons rice vinegar
1 teaspoon white sugar, or more to taste
¾ teaspoon celery seed
½ teaspoon salt
3  hard-cooked eggs, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni in cold water until cool; drain. Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat. Chill in refrigerate for 30 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 5 servings

Calories: 782.8
Fat: 57.4 g
Saturated fat: 9.1 g
Carbohydrates: 53.4 g
Sugars: 3.3 g
Dietary fiber: 3.3 g
Protein: 14 g
Cholesterol: 152.3 mg
Sodium: 718.8 mg
Grilled Vegetable Medley With Blue Cheese Butter


Ingredients:
blue cheese, unsalted butter, fresh lemon juice, olive oil, fresh basil, garlic cloves

Directions:
In a small bowl, blend blue cheese, butter and lemon juice thoroughly.  Season with salt and pepper.  Cover with plastic wrap and refrigerate until ready to serve.
In a blender, combine olive oil, basil and roasted garlic and blend until smooth.  Pour over the vegetables.  Season with salt and pepper and marinate for 20 minutes.  Grill the vegetables over medium-high heat and create grill marks on all sides, approximately 4 minutes each.
Remove to a serving dish and top with the prepared butter.  (Prep time includes marinating time for vegetables].
Eclair Cake
Category: desserts
By Cathy Gordon

This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!

Ingredients:
2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions:
Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Prep time: 25 mins
Total time: 4 hrs 25 mins
Yields: 1 - 13x9 inch pan

Calories: 394.9
Fat: 14.2 g
Saturated fat: 6.5 g
Carbohydrates: 64.6 g
Sugars: 45.6 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 4.2 mg
Sodium: 481.2 mg
Alabama-Style Shrimp Bake


Ingredients:
butter, margarine, lemon juice, Worcestershire sauce, salt, pepper, dried rosemary, garlic cloves, large shrimp, shrimp, lemons, onion, fresh rosemary

Directions:
Combine first 9 ingredients in small bowl; set aside.
Rinse shrimp with cold water; drain well.
Layer shrimp, lemon slices and onion slices in 13x9 baking dish.
Pour butter mixture over shrimp.
Bake, uncovered, at 400ºF for 20 to 25 minutes or until shrimp turn pink.
Baste occasionally with pan juices.
Garnish with rosemary.