xiaoxl/recipe_data huggingface dataset:
Grilled Tuna Fish Steaks
Category: seafood
By Kimber

Very easy, but oh so good! This recipe will work with just about any kind of fish steak.

Ingredients:
8 (3 ounce) fillets fresh tuna steaks, 1 inch thick
½ cup soy sauce
⅓ cup sherry
¼ cup vegetable oil
1 tablespoon fresh lime juice
1 clove garlic, minced

Directions:
Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour. Preheat grill for high heat. Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

Prep time: 15 mins
Cook time: 12 mins
Total time: 1 hr 27 mins
Yields: 8 servings

Calories: 171
Fat: 7.6 g
Saturated fat: 1.3 g
Carbohydrates: 3 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 20.9 g
Cholesterol: 38.3 mg
Sodium: 993.3 mg
French Toast


Ingredients:
white sugar, eggs, heavy cream, vanilla

Directions:
Mix vanilla, eggs, sugar, and cream to blend well.
Place egg bread slices into mixture to soak for 3 minutes or until thoroughly moist.
Coat both sides of moistened bread with the crumbs.
Melt a small dab of margarine in a large heavy pan.
Add bread slices and brown well on both sides, add more butter or margarine to pan when necessary, just to prevent sticking.
Rude Cosmopolitan


Ingredients:
triple sec, Cointreau liqueur, cranberry juice, fresh lime juice

Directions:
Add all the ingredients to a cocktail shaker with ice., Shake vigorously., Strain into a cocktail glass., Garnish with a twist of orange.
Shrimp in beer


Ingredients:
shrimp, bay leaf, beer, butter, flour, cayenne, parsley

Directions:
bring beer& bay leaf to a boil., add shrimp cook 5-6 minutes,or till pink., pick out& set shrimp aside., clean scum-- if any-- off of the beer., boil till beer is reduced to 1 c., In large skillet melt butter, add flour, and mix into uniform paste., add reduced beer, cook& whisk untill thick., add cream, cayenne pepper, salt& pepper and parsley., return shrimp to pan and heat through serve over crusty french bread., makes lots of yummy sauce., i hope you enjoy it.
Mom's Spanish Rice


Ingredients:
lean ground beef, onion, white vinegar, brown sugar, water, salt, pepper, long grain white rice

Directions:
Preheat oven to 325°F.
Brown ground beef, break it up as it browns.
When the ground beef is taking on colour add in the diced onion and salt and pepper.
Add in any optional vegetables at this point.
When onion has softened add the vinegar and brown sugar.
Add the tomato soup and water, stir well. I start with 1 and 1/2 cups of water, you likely will need to add more as it cooks.
Adjust the seasoning if you need to.
Add in the uncooked rice and stir.
Pour into a casserole dish.
Bake in oven for 45 -60 minutes, cover for the first 1/2 hour.  Check after 1/2 hour and add more water if it seems too dry.
You want it to be a bit dry in the end, soft but not mushy.
Pampered Chef Banana Split Brownie Pizza


Ingredients:
cream cheese, crushed pineapple, sugar, strawberry, banana

Directions:
Preheat oven to 375., Prepare brownie mix according to package directions., Place parchment paper on 15-inch baking stone., Pour brownie mixture on paper and spread into 14-inch circle., Do not bake without parchment paper or batter will run off stone while baking., Bake 15-20 minutes or until set., Cool completely., Mix cream cheese and sugar until smooth. Add drained pineapple and mix well., Spread over brownie crust., Slice banana and strawberries., Chop nuts., Arrange fruits and nuts on top of cream cheese mixture., Drizzle with chocolate syrup., Chill.
Sweet Bundles of Oat


Ingredients:
unsweetened applesauce, brown sugar, sugar, honey, flour, wheat flour, oatmeal, baking soda

Directions:
Preheat oven to 350 degrees.
In large bowl, combine honey, applesauce, brown sugar, and sugar until mixed well.
Add egg whites and stir til incorperated.
Mix in flours, oatmeal, and baking soda with wooden spoon
Drop badder in tablespoon amount on greased cookie sheet.
Bake 8-10 minutes til golden brown.
Cool completely on wire rack.
Cherry and Tangerine Oatmeal


Ingredients:
steel cut oats, dried tart cherry, tangerine peel, ground cinnamon, salt, ground nutmeg, milk, butter, milk, turbinado sugar, sugar, pecans

Directions:
In a nonmetal bowl combine oates, cherries, tangerine peel, cinnamon, salt and nutmeg. Stir in milk; cover and chill for 8-24 hours.
To serve, transfer oatmeal mixture to a saucepan. Heat just to boiling; reduce heat. Simmer uncovered 5 mins or until oatmeal is done, stirring occasionally.
Remove from heat. Stir in butter until melted. If desired, top with warmed milk, sugar and nuts.
Potatoes and Corn Soup
Category: soups-stews-and-chili
By Soraya Sanchez

I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.

Ingredients:
6 medium potatoes, peeled and cubed
6 stalks celery, chopped, leaves reserved
1 medium onion, chopped
2 cubes  chicken bouillon
2 (15.25 ounce) cans whole kernel corn, drained
¼ cup chopped fresh chives

Directions:
In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender. Mix the chives into the pot, and continue cooking 5 minutes before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 222.6
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 50.5 g
Sugars: 5.6 g
Dietary fiber: 6.2 g
Protein: 6.6 g
Cholesterol: 0.2 mg
Sodium: 640.3 mg
Delicious Chocolate Chip Cheesecake Bars


Ingredients:
egg, cream cheese, egg, sugar, chocolate chips

Directions:
Mix together cake mix, egg and oil.  Reserve 1/3 cup for topping.  Press into 13x9 pan.
Mix together cream cheese, egg and sugar until soft and creamy.
Pour on top of crust.
Top with chocolate chips and 1/3 cup cake topping.
Bake at 350 for 25 minutes.
Let cool completely.  Cut into squares.  Eat and enjoy!  Save leftovers in fridge.
Crock Pot Mexican Chicken


Ingredients:
chicken broth, boneless skinless chicken breast halves, diced tomatoes, diced green chilies, black beans, corn

Directions:
Mix all ingredients together and submerge frozen chicken breasts into mixture.  Place Crock Pot on High and cook for 5 hours.  Take chicken out and shred.  Place back into Crock Pot and turn the Crock Pot off.  The flavors will adhere to the chicken and make this moist and tender.
Enjoy!
Black Rice
Category: side-dish
By Love2cook32

Black rice is one of the handful of superfoods. This rice is so flavorful and has a very unique presentation as it cooks up to a deep purple color. This rice goes great with just about any meal as a nice healthy side. I love to make it with salmon and a side of fresh veggies.

Ingredients:
2 tablespoons butter
1 cup black rice
¼ cup diced onion
¼ cup slivered almonds
1 ¾ cups water
1 cube chicken bouillon

Directions:
Melt butter in a saucepan over medium heat. Add black rice, onion, and almonds; cook and stir until lightly toasted, 5 to 10 minutes. Add water and bouillon cube; bring to a boil. Reduce hear to low, cover, and simmer until rice is tender and liquid is absorbed, 25 to 30 minutes.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 4 servings

Calories: 266.1
Fat: 10.4 g
Saturated fat: 3.9 g
Carbohydrates: 38.2 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 5.2 g
Cholesterol: 15.4 mg
Sodium: 296.5 mg
Cream of Cauliflower and Cheddar Soup


Ingredients:
butter, onion, cauliflower, condensed chicken broth, all-purpose flour, milk, cheddar cheese, pepper, parsley, crouton

Directions:
Melt butter in large saucepan, saute onion until tender.
Stir in cauliflower and chicken broth.
Cover, reduce heat and simmer 12–15 minutes or until cauliflower is tender.
Combine flour and milk (shake together in a jar].
Add to saucepan. Cook and stir over medium heat  until mixture boils and thickens.
Remove from heat. Add cheese and stir until melted.
Add pepper and parsley to taste.
Serve with croutons.
Garlic and Potato Soup


Ingredients:
garlic, olive oil, onions, potatoes, chicken broth, half-and-half, salt

Directions:
At least 1 1/2 hours before serving preheat oven to 350°F.
Remove any loose papery skin from garlic, leaving head intact.
Place garlic in small baking dish; pour olive oil over garlic.
Cover and bake garlic 1 hour.
Cool garlic until easy to handle.
Separate garlic head into cloves.
Press soft, cooked garlic from each clove into small bowl; discard skin.
Reserve 1 tbsp olive oil from roasted garlic.
Dice onions.
In 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender.
Peel and dice potatoes.
Add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling.
Reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes.
Spoon half of potato mixture into blender; cover and blend at low speed until smooth.
Pour mixture into bowl.
Repeat with remaining potato mixture.
Note: Use an immersion blender instead if you have one.
Return all to sauce pan.
Add half and half cream and heat soup to boiling, stirring constantly.
Serve soup hot or refrigerate to serve chilled soup later.
Red Raspberry Dessert


Ingredients:
raspberry Jell-O gelatin, boiling water, frozen raspberries, marshmallows, milk

Directions:
In a large bowl, dissolve jello in boiling water.
Stir in frozen raspberries.
Cool in fridge until just set - this won't take long since the berries are frozen.
Meanwhile, combine crushed candy bars and crackers - set aside.
Melt marshmallows with milk in microwave and let cool.
Fold in Cool Whip and spread over jell-o.
Top with crushed candy bars and crackers.
Essene Bread (Raw Sprouted Bread)


Ingredients:
sea salt, flax seed

Directions:
SOAKING THE BERRIES:
Soak whatever berries you choose for about 2 days in "filtered water".
**Please don't use tap water, it has too many chemicals in it and will spoil the water!**.
To soak the berries, get yourself a large mouth 6 cup glass mason jar with a mesh lid.
You need the mesh lid so the berries can breathe while they are soaking and the water won't go rancid.
Put the two cups of berries in the mason jar and cover with water, rinse to remove any dust.
Then put more filtered water into the jar with the berries and soak until evening.  Pour the water off the berries through the mesh lid.  Remove the lid and fill the jar back up with filtered water covering the berries completely.
Put the jar on a 45 degree angle making sure that the berries are still covered with the filtered water, but don't let the water or berries touch the lid of the jar.
Let them soak over night.  In the morning, repeat the rinsing process.
Do this until you see little white tails appear at the end of the berries.  This means they have sprouted.  Usually the second day is when they appear.
Pour the water off your seeds you've soaked and set aside.
Using a powerful food processor, grind the berries until you get a thick doughy type of mixture.  Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
You don't want these things to get chopped up too fine. If you add dried fruit it might be good to put them in the mixer fairly big before pulsing, that way they will chop a little smaller but still be recognizable.
Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate.  Then, for the last few hours, flip the bread over and dry the other side.
The bread should be soft inside, but not mushy.
DEHYDRATING THE SPROUTED BREAD:
"Do not cook the bread, keep the heat setting at about 80'F"  The idea is to just form a crust around the bread, not to cook it.  The Essene should be soft on the inside, but not mushy".
Now there are a few ways to dehydrate this bread.  You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F.
If you have a small convection toaster oven you can use that on a low setting.
You can set it in your oven on low as well.  Make sure you leave the oven door ajar for about 8-10 hours.
This bread can be put out in the sun for 12 hours as well.  Just make sure you put it under a mesh cover so the bugs won't eat it before you can.
You can use a crock pot as well.  Unfortunately, mine is too hot and won't work, so make sure you know what temperature the low setting is if you decide to use this method.
Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate. However, this is perishable, so eat it up as it can get moldy.  If you don't plan on eating it right away freeze it.
Serve with your favourite spread or Raw Pine Nut Cheese.
Bon Appetit.
Macaroni and Cauliflower


Ingredients:
pasta, cauliflower, bacon, plain flour, coarse grain mustard, salt, low-fat milk, cheese, fresh chives, parsley

Directions:
Preheat oven to 180°C.
Cook the pasta in a large saucepan of boiling water until al dente, adding the cauliflower in the last 4 minutes of cooking. Drain and return to the saucepan.
In small frying pan cook the bacon until crispy and add to the pasta-cauliflower mix.
In a small saucepan heat oil add flour cook until start to bubble add mustard, cook for 1min. Don't let it brown.
Add milk, salt and stir well. Bring to the boil and cook on low heat for 5 minutes.
Add 1 cup grated cheese and turn of the heat.
Stir cheese sauce and macaroni mix together. Pour into large baking dish. Taste if it needs more seasoning. Sprinkle with remaining cheese.
Bake for 12 min or until golden brown.
Just before serving sprinkle with fresh chive or parsley.
Grilled Asian Chicken
Category: world-cuisine
By Janet M.

Great for last-minute company or a quick dinner by rounding it out with a baked potato and tossed salad.

Ingredients:
¼ cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4  skinless, boneless chicken breast halves

Directions:
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting. Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 4 servings

Calories: 216.6
Fat: 7.6 g
Saturated fat: 1.5 g
Carbohydrates: 10.6 g
Sugars: 8.9 g
Dietary fiber: 0.2 g
Protein: 25.7 g
Cholesterol: 67.2 mg
Sodium: 961.3 mg
Easy Frozen Fruit Salad/Dessert


Ingredients:
marshmallow creme, sour cream, bananas, lettuce leaf

Directions:
"In a medium sized bowl, mix together the marshmallow creme and sour cream with a fork. Add the thoroughly drained mixed fruit and the bananas. Place in a 8x8 pan and place in the freezer. Freeze 24 hours, stirring occasionally. Remove from freezer 1/2 hour before serving time and cut into pieces. Serve on lettuce leaves if desired."
Maple Glazed Chicken Wings


Ingredients:
chicken wings, pure maple syrup, chili sauce, onion, cider vinegar, mustard, Worcestershire sauce

Directions:
Combine the pure maple syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish.
Marinate the chicken wings for a minimum of 4 hour on the refrigerator, keeping covered and turning occasionally.
Grill (broil], oven bake or barbecue the chicken wings until thoroughly cooked, basting occasionally.
Swiss and Hot Mushroom Salad


Ingredients:
head of lettuce, tarragon vinegar, Dijon mustard, garlic cloves, olive oil, swiss cheese, fresh mushrooms, butter

Directions:
Set salad plates in freezer for at least an hour.
Blend vinegar, mustard, garlic, oil, salt and pepper.
Tear lettuce and toss with dressing.  Put on cold plates and put cheese on top.
Saute mushrooms in butter and while hot, spoon over the salad and serve immediately!
"Pickled" Shrimp


Ingredients:
small shrimp, onion, fresh parsley, vinegar, garlic clove, salt, pepper

Directions:
Combine all ingredients and refrigerate for several hours., Serve with crackers.
Sweet and Salty Snack Mix


Ingredients:
cinnamon, butter, brown sugar, vanilla, salted peanuts

Directions:
Preheat oven to 350°F.
Combine Crixpix, Cheerios, pretzels, and peanuts in a large bowl.
On the stove in a medium saucepan, melt the butter on low heat.
Add the brown sugar, vanilla, and cinnamon to the melted butter.
Cook until butter bubbles slightly.
Pour over the dry mixture and toss (or mix] so that everything is coated evenly.
Pour onto a baking sheet lined with parchment paper.
Bake in oven for 8 minutes.
Stir mixture and then bake for another 8 minutes.
Remove from oven and spread out onto waxed paper.
Allow mixture to cool, stirring and breaking up pieces as necessary.
Once the mixture is cool, add the M&Ms.
Agua Di Sandi - Watermelon


Ingredients:
watermelon, cold water, sugar

Directions:
Mash the watermelon until it is quite smooth. If using a blender, add the diced watermelon and 4 cups of water. Blend for a minute or two.
Mix remaining water and sugar in the pitcher.  Add fruit mixture to the pitcher and stir. Serve chilled.
Spelt Pancakes


Ingredients:
sugar, baking powder, salt, egg, rice, milk

Directions:
In a large bowl, stir together flour, sugar, baking powder, and salt.  In another small bowl, mix with a fork the egg, milk, and oil.  Add egg mixture all at once to flour mixture.  Stir until just moistened (still lumpy].
Heat a skillet on medium heat and grease the pan with a little oil or butter.  Add the desired amount of pancake batter and wait for the bubbles to arise.  When the bubbles cover the whole surface of the pancake and the opposite side is golden brown, flip the cake and cook the other side till it's done.
Delmonico Potatoes


Ingredients:
sharp cheddar cheese, dry mustard, heavy cream, fresh ground black pepper, salt, nutmeg

Directions:
Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
Heat cream and milk in a medium saucepan.
Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
Heat and stir until cheese is melted and mixture is creamy.
Pour cheese mixture over potatoes.
Do Not Stir!
Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
This recipe may be prepared ahead of time and refrigerated until ready to bake.
Lemonade Orange Spritzer


Ingredients:
"water"

Directions:
In a large nonmetal pitcher, combine concentrates and water; mix well.
Add carbonated beverage; mix well.
Serve immediately.
If desired, garnish with lemon and orange slices.
I mix this in a 2 Gallon jug, then add ice.
Basic Polenta


Ingredients:
vegetable broth, water, cornmeal, kosher salt, scallion, tomato sauce

Directions:
In a medium saucepan over high heat, bring the vegetable broth and the water to a boil.
Slowly pour the cornmeal into the hot liquid, wisking constantly.
Stir in the salt.
Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy and not grainy, about 30 minutes.
Remove the polenta from the heat and stir in scallion.
Polenta can be served soft, or poured into a baking pan to cool.
Once cooled, polenta can then be cut into solid squares.
Banana & Apricot Loaf


Ingredients:
sultana, sugar, milk, banana, walnuts, self raising flour, rolled oats

Directions:
Put the bran flakes, sultanas, apricots, sugar and milk into a bowl and mix well. Leave to soak for an hour.
Preheat oven to a moderate heat.
Grease and line a loaf pan (10 x 21cm]. Add the banana and walnuts to the soaking mixture and fold in the sifted flour. Mix well and put mix into the loaf pan. Smooth the top of the loaf and sprinkle with oats.
Bake for one hour or until a skewer inserted into the centre of loaf comes out clean.
Cool loaf on wire rack.
When cold slice and serve with butter.
Almond Tea


Ingredients:
lemon zest, boiling water, sugar, lemon juice, vanilla

Directions:
Steep tea and lemon zest in boiling water for about 5 minutes., Stir in remaining ingredients, then strain into cups or mugs and serve hot.
Baked Salmon with Tropical Rice
Category: main-dish
By Joanna

This baked salmon preparation is an appealing low calorie main dish. Seasoned with brown sugar, cilantro and lemon-pepper, and paired with white rice flavored with mangos, cilantro, and lemon zest, it makes a satisfying meal.

Ingredients:
2 tablespoons cracked coriander seed
1 tablespoon packed brown sugar
1 teaspoon lemon-pepper seasoning
1 (1 pound) fillet fresh salmon
1 tablespoon melted butter
2 cups cooked white or brown rice
1  mango, peeled, pitted and diced
1 tablespoon finely chopped fresh cilantro
1 teaspoon grated fresh lemon peel

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13  baking dish. Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well. Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish. Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish. Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Prep time: 25 mins
Cook time: 12 mins
Total time: 37 mins
Yields: 4 servings

Calories: 606.3
Fat: 15.1 g
Saturated fat: 4.2 g
Carbohydrates: 87.9 g
Sugars: 11.1 g
Dietary fiber: 3.8 g
Protein: 26.9 g
Cholesterol: 63.4 mg
Sodium: 197.6 mg
Cloudberries With Whipped Cream (Multekrem)


Ingredients:
caster sugar, vanilla extract, berries, lemon balm, mint

Directions:
Whip the cream with sugar and vanilla extract until soft peaks form.
Fold in the cloudberries (if using compote, then drain it first] and divide the dessert between small serving bowls.
Garnish with couple of cloudberries and a lemon balm or mint leaf.
Cheap Daily Shower Spray Cleaner


Ingredients:
white vinegar, water

Directions:
"In a 32 oz bottle add the white vinegar and the generic dishwasher rinse agent. Fill the rest of the bottle with water. use after every shower."