xiaoxl/recipe_data huggingface dataset:
Sesame Rice


Ingredients:
brown rice, water, scallion, toasted sesame seeds, soy sauce

Directions:
In a saucepan with a tight-fitting lid, toss the rice with 1/2 teaspoons of the sesame oil to coat the grains.
Add the water, cover, and bring to a boil, then reduce the heat and simmer until the rice is tender, about 40 to 45 minutes.
Stir in the scallions, sesame seeds, the remaining sesame oil, and soy sauce to taste.
Enjoy!
Note:
Toast sesame seeds in a single layer on an unoiled baking tray at 350*F for 2 to 3 minutes, until fragrant and golden.
Watch carefully, so as not to burn!
Hot Corn


Ingredients:
cornmeal, baking powder, cheddar cheese

Directions:
Combine all the ingredients (except the cheese] in a mixing bowl.
Pour into a 8x8 baking pan and cover with cheese.
Bake uncovered at 350 for 45 minutes. Allow to cool for 5 minutes before serving.
Baked Asparagus Wrapped in Prosciutto


Ingredients:
asparagus spears, salt, prosciutto, unsalted butter, parmesan cheese, ground pepper

Directions:
Preheat an oven to 400°F.
Butter a baking dish large enough to hold the asparagus.
Bring a sauce pan 3/4 full of water to a boil.
Add the asparagus and salt and cook until the spears are just beginning to bend when lifted by the stem, 5-7 minutes.
Drain and rinse under cold water to stop the cooking.
Wrap each asparagus spear in one slice of prosciutto and place in the baking dish.
Dot with the butter and sprinkle with the cheese and pepper.
Bake in the oven until the cheese melts, about 10 minutes.
Serve hot directly from the dish.
Chicken Gyros
Category: uncategorized
By jennelleikam

Light and fresh, easy to make chicken gyros. You can add diced tomatoes, chopped cucumbers, red onion, and even avocado as a garnish.

Ingredients:
1 pound skinless, boneless chicken breast halves
8 bamboo skewers, or as needed
¼ cup lemon juice
¼ cup olive oil
1 medium lemon, zested
2 cloves garlic, minced, or more to taste
2 teaspoons chopped fresh thyme
2 teaspoons dried rosemary
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ cups Greek yogurt
½ large cucumber - peeled, seeded, and chopped
2 large cloves garlic, minced
2 tablespoons olive oil
1 tablespoon chopped fresh dill
1 tablespoon white vinegar
½ teaspoon salt
1 medium yellow onion, sliced
1 medium orange bell pepper, diced
2 tablespoons olive oil, or more to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon garlic powder
4 small (4 inch) pita bread rounds, split
1 tablespoon Sriracha sauce, or to taste

Directions:
Cut chicken into large cubes. Soak bamboo skewers in water. Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes. Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked. Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil. Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets. Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade. Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

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

Calories: 592.2
Fat: 38 g
Saturated fat: 8.4 g
Carbohydrates: 32.4 g
Sugars: 6.8 g
Dietary fiber: 5.2 g
Protein: 32.4 g
Cholesterol: 81.5 mg
Sodium: 1583.2 mg
Brie Cheese Appetizer
Category: appetizers-and-snacks
By Susan Jackson

A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. If you do not want a sweet wheel, you may substitute herbed cheese spread for the preserves. Baking times are the same for the substitution.

Ingredients:
1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
½ (17.5 ounce) package frozen puff pastry, thawed
1  egg white

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Slice one wheel of Brie cheese in half so you have 2 circles of cheese.  Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves.  Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom.  Brush the puffed pastry with the egg white. Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 286.2
Fat: 19.5 g
Saturated fat: 7.9 g
Carbohydrates: 19.1 g
Sugars: 4 g
Dietary fiber: 0.5 g
Protein: 8.6 g
Cholesterol: 28.4 mg
Sodium: 264 mg
Easy Enough Creamy Lemon Meringue Pie


Ingredients:
sweetened condensed milk, eggs, fresh lemon juice, lemon peel, vanilla extract, cream of tartar, sugar

Directions:
Preheat oven to 325°F.
In a medium bowl beat egg yolks well.
Stir in condensed milk,lemon juice, lemon peel and food coloring, if desired. This will thicken.
Pour mixture in pie crust and bake 30 minute at 325°F.
Preparing the meringue.
Beat egg whites, vanilla, and cream of tarter in a large bowl with a electric mixer on medium speed until soft peaks form.
Add sugar gradually, turning up mixer on high speed, until stiff peaks form.
Turn oven up to 350°F.
Spread meringue on top of hot pie filling all over the entire pie.
Put in oven and bake another 15 minutes or until golden brown.
Take out of oven and cool on stove or counter top for at least 1 hour.
Place in refrigerator  and chill at least 2 to 3 hours before serving.
Zucchini "spaghetti"


Ingredients:
olive oil, garlic cloves, zucchini, salt

Directions:
Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
A mandolin is great for this.
Quick Sweet Pickles


Ingredients:
white wine vinegar, sugar, salt, pickling cucumbers, red onions, dill sprigs, peppercorn, olive oil

Directions:
In a medium bowl, mix vinegar, sugar, and salt, stirring occasionally, until sugar dissolves. Set aside.
In a nonreactive bowl, combine cucumbers, onions, dill, and peppercorns.
Add olive oil to reserved vinegar mixture and stir well. Pour over vegetables and toss to combine.
Cover bowl and refrigerate for at least 8 hours before serving.
Store pickles, refrigerated, for up to 5 days.
Fresh Apricot Pie


Ingredients:
apricots, sugar, cornstarch, salt

Directions:
Combine ingredients., Pour into 9" pie rich pastry dough crust., Bake at 350 for one hour.
Chicken & Corn Soup


Ingredients:
whole chicken, butter, leek, onion, salt, pepper

Directions:
Place chicken in the crockpot, cover with approximately 8 cups water.  Cook on high for 4 hours.
Remove chicken and allow to cool slightly.  Set aside the water in a seperate bowl.
Melt butter in a small pan. Add onion and leek, and season with salt and pepper.  Cook until just tender, then transfer the onion mixture to the crockpot bowl.
Remove skin and bones from chicken and place shredded meat back into the crockpot.
Add 3 cans of creamed corn, and 2 cups of chicken stock, to the chicken and onion, and stir to combine.
Skim the fat from the water used to cook the chicken, and add enough water to top up the crockpot bowl.
Cook on low for around 5 hours.
Serve with crusty bread.
Braised Gnocchi in Tomato Sausage Sauce


Ingredients:
olive oil, Italian sausage, garlic, whole tomatoes, chicken broth, mozzarella cheese, basil, rosemary

Directions:
Heat an oven proof skillet over medium heat, add the oil.
Add gnocchi and cook for 10 minutes, stirring occasionally. If you have a smaller skillet, you may need to do this in multiple batches.
Remove gnocchi to a large bowl and set aside.
Brown sausage, breaking it into small pieces.  Once cooked, add to the gnocchi.
Add tomato and garlic to the pan, and cook for 2 minutes breaking apart the whole tomato pieces. Add chicken broth, and bring to a simmer.
Stir in 1/2 of the basil and all of the rosemary.  Then add gnocchi mixture.
Top with the cheese, and broil on HI for 4 minutes or until brown.
Sprinkle remaining basil on top and serve.
Vegemite Basted Chicken


Ingredients:
lemon, roasting chicken, vegemite, butter

Directions:
Combine Vegemite and butter in a small bowl.
Place lemon inside cavity of chicken. Secure legs and wings with string or skewers and place on a rack in a roasting pan.
Brush with the combined mixture of Vegemite and butter.
Bake chicken in an oven at 200°C, allowing 25 minutes per 500gr (1 hour, 15 minutes].
Baste chicken at least twice during cooking with remaining Vegemite mixture.
Gluten Free Salmon Patties


Ingredients:
canned salmon, onion, egg, cayenne pepper, lemon juice

Directions:
Heat skillet on Med.-high heat, with oil.
mix all the rest of ingredients together very well, patty, and throw on skillet. cook on each side 5-10 minutes, or until it is browned and firm.
remove, serve, and enjoy, I like mine with a horseradish sauce.
Broccoli Beef Stir Fry


Ingredients:
beef broth, cornstarch, reduced sodium soy sauce, fresh ginger, garlic, dried red pepper flakes, sirloin beef, broccoli florets, onion, rice, peanuts, green onion, cilantro

Directions:
For Sauce, combine 1 1/4 cups broth, cornstarch, soy sauce, ginger, garlic and red pepper flakes in a pint-size jar with lid; shake well and set aside.
For Stir Fry, heat a dry 12-inch skillet over high heat 1 minute (medium-high if using non-stick]. Add sliced meat in an even layer. Cook, without stirring, 2 minutes. Stir once, then continue cooking until liquid evaporates and meat starts to brown on edges and stick to pan, about 3 to 5 minutes, stirring only one or two more times. If pan becomes dry, add broth 1 tablespoon at a time. Meat may still be slightly pink in center.
Add broccoli, onion and 2 tablespoons broth. Stir until vegetables are hot, about 3 minutes, adding additional broth 1 tablespoon at a time, as needed, if pan becomes dry.
Shake sauce mixture again, checking that cornstarch is fully incorporated, and pour into skillet. Simmer, 2 to 3 minutes, stirring frequently, until sauce is thickened and vegetables are desired doneness. Serve over hot rice or noodles with toppings, as desired.
Veggie Cold Pasta


Ingredients:
bow tie pasta, carrot, green onion, celery rib, cilantro leaves, avocado, mayonnaise, olive oil, parmesan cheese

Directions:
Fine chop all the veggies.
Mix in a bowl all veggies, mayonnaise, and olive oil, adding salt as liked, until a creamy texture achieved
Cook pasta until "al dente" following box instructions  (8 to 10min aproximately].
Mix pasta and cream in the bowl.
Serve cold or warm as your preferences  with parmesan cheese on top.
Enjoy .
Pasta with Blue Cheese Sauce


Ingredients:
blue cheese, light cream cheese, sherry wine, onion, tomatoes, pasta, parsley, basil, oregano, salt, pepper

Directions:
Preheat oven to 350 degrees.
Roast onion in oven for half an hour or until tender.
Allow to cool.
Peel and quarter.
In blender, blend onion, blue cheese, cream cheese and sherry till very smooth.
Cook pasta (gnocchi works well] in salted boiling water till done. Drain & toss with tomatoes, herbs, salt and pepper.
Stir in sauce and serve.
Monterey Style BBQ Chicken


Ingredients:
black beans, corn, onion, barbecue sauce, cilantro

Directions:
Over medium high heat, saute onion in a pan coated with nonstick cooking spray.  Cook until the onions are soft, about 3 minutes.
Carefully mix in chicken, beans and corn.  Turn heat down to medium and let items warm up for about 3 minutes, stirring as needed.
Add BBQ sauce, stir gently until everything is coated.  Continue to heat until warmed through (about 4 more minutes].
Lemon and Parsley Couscous


Ingredients:
water, couscous, butter, parsley, lemon rind

Directions:
Place the water and stock powder in a saucepan and bring to the boil., Remove from the heat., Stir in the couscous using a fork, then cover the pan and stand for 2 minutes., Add the butter, parsley and lemon rind., Stir with a fork until well combined and serve.
F J's Parsley Dumplings


Ingredients:
flour, baking powder, salt, parsley, Crisco shortening, milk

Directions:
Sift flour, baking powder and salt together.  Stir in parsley.
Cut in shortening until it looks like cornmeal.
Make a well in the center and add the milk stirring with a fork until combined. Don't over-mix.
Drop dumplings with a large cookie scoop onto hot bubbly soup/stew and cook for ten minutes with the lid off and then cover for ten minutes.
Chinese New Year Rice


Ingredients:
cooked rice, green onions, celery, carrot, soy sauce, black pepper

Directions:
Heat oil in a large skillet or wok over medium high heat., Add chicken., Cook and stir until lightly browned., Add remaining ingredients., Cook and stir about 10 minutes., Serve.
Sailboat Sandwiches for Pint-Size Captains


Ingredients:
tuna salad, cheddar cheese, American cheese, corn kernel, peanut butter, cheddar cheese, American cheese, banana

Directions:
Cut an oval in the middle of the hot dog bun and scoop out some of the insides. Fill with tuna salad or peanut butter.
Arrange corn kernels or banana slices around the outside edge of the boat for trim.
Cut a slice of American cheese diagonally. Make a sail for the sailing ship by putting a cocktail stick through some sliced cheddar cheese and standing it in the middle of the boat.
Zucchini Fritters


Ingredients:
zucchini, salt, eggs, fresh herb, ground cumin, pepper, feta cheese, flour

Directions:
Salt zucchini and mix, then let drain in a colander for 1 hour. Drain.
Beat eggs, then add zucchine, herbs, cumin, breadcrumbs, pepper, and feta. Adjust breadcrumbs if not the right consistency to form a patty. Cover bowl and refrigerate for 1 hour.
Heat 1" of oil in frying pan to 275 degrees.
Form patties from heaped tablespoon. Dredge in flour.
When oil is ready, fry in batches until golden brown on each side. Drain on wire rack.
Frankenberry Oatmeal


Ingredients:
1% low-fat milk, vanilla extract

Directions:
Mix all the ingredients together in a microwave-safe bowl., Nuke on high for about 1-2 minutes., Mix again,let it thicken upon standing, and enjoy!
Western Hospitality


Ingredients:
lima beans, water, ground beef, bacon, brown sugar, bell pepper, onion, garlic clove, salt, pepper, tomato sauce

Directions:
soak the beans in 3 cups water for at least 4 hours.
simmer for 45 minutes.
until beans are firm but not mushy.
keep beans whole.
fry meat in the fat with onion pepper ( i added garlic].
drain the juice from the beans (keep]and put beans in large baking dish ( or smaller ones if freezing].
add juice to meat mixture with tomato sauce.
add brown sugar.
over the top then add bacon pieces.
bake 1 hour in moderate 375 degree oven  this dish can be prepared day before and then baked when needed.
Taco Salad For A Crowd


Ingredients:
ground beef, garlic, green chilies, diced tomatoes, kidney beans, salt, pepper, tomatoes, lettuce, sharp cheddar cheese, onions, sour cream, tortilla chips

Directions:
In large skillet, cook ground beef and garlic until meat is no longer pink.
Drain fat.
Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using].
Simmer uncovered for 30 minutes.
Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.
Easter Eggs
Category: desserts
By Joan Zaffary

If you want to wow your family with extra special Easter eggs, this is the recipe for you! These are peanut butter and coconut cream eggs dipped in chocolate. They are both delicious and beautiful!

Ingredients:
2 pounds confectioners' sugar
¼ pound margarine, softened
1 (8 ounce) package cream cheese
2 teaspoons vanilla extract
12 ounces peanut butter
1 pound flaked coconut
4 cups semisweet chocolate chips
2 tablespoons shortening

Directions:
In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract.  Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second. Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.

Prep time: 3 hrs
Cook time: 10 mins
Total time: 3 hrs 10 mins
Yields: 60 eggs

Calories: 226.2
Fat: 14.3 g
Saturated fat: 8.1 g
Carbohydrates: 25.2 g
Sugars: 22 g
Dietary fiber: 2.2 g
Protein: 2.7 g
Cholesterol: 4.1 mg
Sodium: 58.8 mg
Zucchini and Semi-Dried Tomato Slice/Bake


Ingredients:
eggs, zucchini, onion, lean bacon, sun-dried tomato, cheddar cheese, parmesan cheese, basil leaves, parsley, flour, all-purpose flour, light olive oil, salt

Directions:
Preheat oven to 170°C Grease and line an 18cm x 28cm slice tin with baking paper.
Whisk the eggs lightly in a large bowl.
Add all remaining ingredients and mix well.
Pour the mixture into the prepared tin and bake for 30-35 minutes, or until the slice is set.
Remove the slice from the oven and allow to stand for 5-10 minutes.
Cut into squares to serve.
Fudge Chewies


Ingredients:
butter, margarine, cream cheese, sweetened condensed milk, egg, all-purpose flour, pecans, coconut

Directions:
Heat oven to 375°F; Grease cookie sheets.
In large bowl, combine butter and cream cheese; beat until smooth; Add sweetened condensed milk and egg; blend well.
Lightly spoon flour into measuring cup; level off; Add flour and brownie mix; mix well; (Reserve enclosed chocolate-flavored syrup packet for topping] Stir in pecans, coconut and chocolate chips; Drop dough by heaping tablespoonfuls 1 inch apart onto greased cookie sheets.
Bake at 375°F for 9 to 12 minutes or until set; Cool 1 minute; remove from cookie sheets; Cool completely.
Cut very small hole in corner of reserved chocolate-flavored syrup packet; lightly drizzle over cooled cookies Store in tightly covered container.
Roasted Veg With Caribbean Dressing


Ingredients:
soy sauce, red wine vinegar, brown sugar, onion, dried thyme, ground cinnamon, ground cloves, ground pepper, fresh garlic cloves, fresh green chile

Directions:
Preheat oven to 425 degrees.
Peel the veg that need peeling.  Cut up your veg into chunks, slightly larger than bite sized.  Keep the harder veg to one side.
Make the dressing by whisking the ingredients together in a bowl - or better yet, process until smooth in a blender or food processor.  Set aside.
Parboiled route:  Cook the harder veg briefly in plenty of lightly salted boiling water for about 2 minutes.  Drain well.  Combine all of the veg together, along with the dressing -- tossing well to coat.  Place the veg in a single layer on a large, lightly oiled, baking sheet.  Bake, stirring every 15 minutes or so, until all of the veg are tender - about 45 minutes.
Not parboiling:  Bake the veg in sequence.  Start by preparing a large baking tray with a light coating of oil.  Place the potatoes (white potatoes] and carrots (or other hard veg] on the tray and bake for 15 minutes.  Add the sweet potatoes, if using, and cook for another 15 minutes.  (You're now at 30 min mark].  Remove from the oven and transfer to a large bowl - adding in the rest of your veg and tossing with the dressing.  Spread back onto the baking tray in a single layer and return to the oven - baking until all veg are tender, about 45 minutes.  (You're now at 1hr 15].  Stir occassionally to prevent sticking and watch closely for burning.
Beef Filets With Cognac-Mushroom & Onion Sauce


Ingredients:
beef tenderloin steaks, filet of beef, salt, kosher salt, coarse black pepper, canola oil, butter, margarine, yellow onion, red onion, green onion, shallots, button mushrooms, garlic cloves, red wine, low sodium beef broth, low sodium beef broth, salt, fresh ground black pepper, fresh parsley

Directions:
Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
Remove filets, reserving drippings in skillet.
Melt 2 teablespoons butter in drippings over medium-high heat.
Add yellow and red onion rings, and saute 5 minutes.
Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon], saute 15 minutes or until lightly browned.
Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes].
Place filets on top of onion mixture in skillet.
Cover with aluminum foil.
Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare].
Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
Add salt and pepper to taste, if needed.
Serve with filets.
Grilled Swordfish Tacos with Tomatillo-Mango Salsa
Category: seafood
By Sarah

The fresh tomatillo-mango salsa is simple, quick, and a perfect complement to the grilled fish. Serve with your favorite tortillas. You can also enjoy the salsa with grilled chicken, tortilla chips, or other fish tacos.

Ingredients:
2  semi-ripe mangoes, diced
3  limes, juiced, divided
1  orange, juiced
4  tomatillos, peeled and diced, or more to taste
1 small red onion, chopped
1  jalapeno pepper, seeded and diced
½ cup chopped fresh cilantro
salt to taste
freshly ground black pepper to taste
6 (6 ounce) fillets boned, skinned swordfish
1 tablespoon olive oil
salt and ground black pepper to taste

Directions:
Preheat grill for medium heat and lightly oil the grate. Place mango pieces in a bowl. Scoop out 1/4 of the pieces and place in a blender with the juice of 2 limes and orange juice. Blend until smooth. Place tomatillos, red onion, jalapeno pepper, and cilantro in the bowl with the diced mangoes. Sprinkle salsa with salt and freshly ground pepper. Pour the pureed mango mixture over the salsa and mix well. Lay swordfish on a plate and sprinkle with the remaining lime juice, olive oil, salt and black pepper. Place swordfish on the hot grill and cook until fish flakes easily with a fork, about 4 minutes per side. Spoon salsa over fish.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 6 fillets

Calories: 292.8
Fat: 9.5 g
Saturated fat: 2.2 g
Carbohydrates: 18.1 g
Sugars: 12.1 g
Dietary fiber: 3.4 g
Protein: 34.5 g
Cholesterol: 65.6 mg
Sodium: 206.8 mg